Classic, old-fashioned lemon bars. Tart, bright, lemony goodness on a shortbread crust. These bars are ridiculously quick and easy to make and perfect for any time of the year! There’s something about the tart-sweet combination that’s so addicting. Grab a lemon bar and enjoy the taste of sunshine no matter what the weather!
Lemon Bars
Prep time
Cook time
Total time
Author: Krista at Living on Cookies
Recipe type: Bars
Cuisine: American
Serves: 48
Ingredients
Crust
- 2 cups (270 g) flour
- 1 cup (225 g) butter, softened
- ½ cup (55 g) powdered sugar
Filling
- 1 ½ cups (300 g) granulated sugar
- zest of two organic lemons, finely grated
- juice of two organic lemons
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
Instructions
- Heat oven to 325°F (165°C).
- Mix flour, butter and powdered sugar. Press into the bottom of an ungreased 9x13 inch (25x38 cm) rectangular pan, building up the edges a bit. Bake crust 15-20 minutes, until golden. Remove from oven.
- While the crust is baking, beat filling ingredients with electric mixer on high speed for about 2-3 minutes until the sugar is dissolved and the mixture is light and fluffy. Pour filling over hot crust. The filling will be liquid before baking. Carefully transfer to oven and bake for an additional 20-25 minutes until lightly browned and the center is set.
- Cool in the pan on a wire rack. Dust with powdered sugar and cut into bars. Store in a tightly sealed container in the refrigerator for up to 3 days. Allow bars to come to room temperature before serving.
Notes
The crust mixture is quite crumbly before pressing it into the pan. Just press it down and it’ll make a fine crust. If it sticks to your fingers, try using the back of a soup spoon or lay a piece of parchment paper over the crust while pressing it in. Also don’t forget to build up the edges of the crust about ½ inch (1 cm).
Hi Krista,
I just discoverd your website and i’m already wanting to make iT all!
I live in the Netherlands so excuse my english. I wanted to ask you something about the ingredients. I see you live in Australia now and you added the grams in your recepy, but does this also apply to Netherlands. Like for example the amount of sugar you use in a recepy it’s very very much grams. Sometimes with frosting counting even more then a half of a kilo (500 grams) of sugar. Thats half a package for 1 recepy. Thats a lot. But i thought maby the grams you talk about in your website are not the grams we use in the Netherlands? Could that be?
I hope hearing from you soon, the sooner i can start my baking 🙂
Love,
Sara
Hi Sara, that’s an excellent question as all these different measurements are really confusing! The grams in my recipes are the same as grams in the Netherlands and everywhere in the world. Some recipes do call for quite a lot of sugar (and butter!) but these are desserts and treats so perhaps some people would only eat a little bit. 😉 Feel free to ask if you have any more questions, I am glad to help! Happy baking!!
Sorry i meant living in Ausria…
Sara