Brighten up any summer celebration with this easy lemon bars recipe. Made using fresh lemon juice and zest, these lemon bars are best served cold with a sprinkling of powdered sugar!
When life gives you lemons, make lemon bars! Sweet, tangy and oh so satisfying, lemon bars are the perfect summer dessert for BBQs, picnics, family reunions or whatever you’re celebrating.
This easy summer dessert recipe starts with a buttery shortbread crust, then a creamy lemon layer is added. A sprinkling of powdered sugar is all you need to finish off these classic summer treats!
How to Store Lemon Bars
If you’re eating your lemon bars within a day or so of baking them, you can keep them at room temperature. Just place them in an airtight container. If you need to stack them, separate layers with a sheet of parchment or waxed paper.
For longer storage, it’s best to keep your lemon bars refrigerated.
Do lemon bars need to be refrigerated?
Yes, it’s best to store lemon bars in the refrigerator. To store them, simply cover them with plastic wrap and pop them in the fridge. Stored this way, your lemon bars should keep for about 1 week.
Can you freeze lemon bars?
Yes, you can freeze lemon bars! Cut the cooled bars (without the powdered sugar topping) into portions, then wrap in plastic wrap and aluminum foil (you can also freeze the bars without cutting them). Bars can be frozen for up to 3 months.
The day before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Sprinkle with powdered sugar before serving.
Tips and Tricks for Making Lemon Bars
- Since these bars rely so much on lemons for their flavor, we suggest using fresh lemon juice, if possible. The store-bought bottles are convenient, but you miss out on a lot of natural flavors!
- Air bubbles are completely normal when making lemon bars. These little white bubbles are simply trapped air rising to the surface. If your lemon bars have air bubbles, you can easily cover them with a dusting of powdered sugar.
- Zest first, juice second! For optimal results, use a citrus juicer to squeeze out every last drop!
- Don’t rush the chill time…these bars are much better once they’re fully set.
- To easily remove your bars from the pan, line your baking dish with parchment paper. A little extra paper up the sides of the pan prevents sticking and makes it easier to remove your bars once cooled.
- For super clean cuts, make sure your bars are completely cool before cutting. You can also run the knife under hot water before each cut for picture-perfect lemon bars!
More Lemon Recipes for Summer
Pucker up your baking with a few of our other favorite lemon dessert recipes!
This Lemon Poppy Seed Cake with Lemon Buttercream is perfect for whenever you need a little taste of summer.
These Lemon Madeleines are buttery and soft, a great pairing to a cup of afternoon tea.
Start your morning off right with these Lemon Basil Donuts, featuring the sweet, citrusy flavor of Meyer lemons.
Bright in color and flavor, these Lemon Raspberry Tarts are a wonderful treat for a summer bridal shower or brunch.
Enjoy the perfect balance of floral lavender and citrusy lemon with these Lemon Lavender Cupcakes.
No matter what you’re celebrating, this Easy Lemon Cake is perfect for any occasion. Top it with blueberries or raspberries for added color and flavor.
Cool down on hot summer days with this simple Lemon Meringue Pie, the perfect dessert for picnics and summer parties.
For a taste of the tropics, look no further than this Lemon Lush recipe. A coconut and macadamia nut crust adds amazing flavor to this treat.
Pistachios and lemon are a perfect match in these delicious Lemon Pistachio Blondies.
Give your sweet lemon tart a crunchy topping with this fun Lemon Meringue Cookie Tart.
A favorite of kids and adults alike, these Lemon Meltaway Cookies taste even better when they’re topped with a lemon sugar glaze.
Light and zesty with the seasonal flavors of blueberries and lemon, these Blueberry Cookies with Lemon-Rosemary Glaze make a lovely addition to a summer brunch or wedding shower.
BONUS! And for all you savory lemon lovers out there, we have a couple dinner recipes you’re sure to love! Try our Crispy Roasted Lemon Chicken Legs for game day or BBQS, or treat the family to something bright and citrusy with this Creamy Lemon and Basil Pasta.
Have you tried making this easy lemon bar recipe? If so, we’d love to see how it turned out! Share a picture of your treats on social media and tag us @wiltoncakes.
FAQs
Underbaking: This is the most common reason for gooey lemon bars. The filling needs enough time to set, which can be tricky since oven temperatures can vary and the visual cues for doneness are subtle. Solution: Bake the bars until the filling is just set and no longer wobbles when you gently shake the pan.
What is the trick to cutting lemon bars? ›
To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar.
What is lemon bar filling made of? ›
Lemon filling: Mix lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over the baked crust.
Why did my lemon bars get brown on top? ›
If your lemon bars are brown on top, you cooked them too long. To avoid burning and turning brown, remove the bars from the oven sooner, right when the filling is firm.
Do lemon bars need to be refrigerated after baking? ›
Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).
Why did my lemon bars turn upside down? ›
Set a timer for 5 minutes after pulling the crust from the oven to ensure it doesn't cool too much—if the shortbread is allowed to reach room temperature, the uncooked lemon curd will slip off the top and pool in the bottom of the dish, turning your lemon bars upside down (sounds bananas until it happens to you!).
Why did my lemon bars fall apart? ›
There are a couple of things that can impact the integrity of your lemon bars. The first is if your crust has cracks in it and the lemon curd fills in the cracks. This can cause your lemon bar to break! It may also break if you don't bake the crust long enough or the lemon layer is underbaked.
Why do my lemon bars taste eggy? ›
If your lemon bars have a strong eggy taste/smell, it's likely due to the lemon curd being overbaked. Be sure to take the lemon bars out of the oven as soon as they're done. Your oven may also be running a little hot.
How to get lemon bars out of the pan? ›
Removing lemon bars from the pan - I recommend using parchment paper in the bottom of your pan. You can leave the ends out so that the entire pan of lemon bars can be lifted out of the pan, and then sliced into squares. Cutting your lemon bars - Make sure your bars are completely cool before slicing.
Why did the top of my lemon bars crack? ›
Don't Over-Bake.
If you leave them in the oven too long, it can cause your bars to crack.
To Keep Powdered Sugar from Melting, Add Cornstarch
So go slow and be conservative with the amount of cornstarch you add. A good rule of thumb is 1 teaspoon of cornstarch for every 1/4 cup of powdered sugar used.
Why are my lemon bars bubbly? ›
When you add the flour / baking powder mixture to the egg / lemon juice mixture a reaction will occur between the baking powder & lemon juice causing bubbles to form.
How to fix undercooked lemon bars? ›
Throw them back in the oven at the original baking temperature. Keep an eye on them; rotate every five minutes or so. Once the lemon has set up (doesn't jiggle) they should be done.
How do you clean cut lemon bars? ›
Dusting the knife with powdered sugar before cutting lemon bars can help to reduce sticking and create cleaner cuts. However, this is optional and depends on personal preference. If you prefer a more polished appearance on the bars, you can lightly dust the knife before each cut.
What is the brown dot on my lemon? ›
A: Brown spots or lesions on citrus usually mean one thing: brown rot. Brown rot is a disease that affects all parts of the tree, but is most often observed on the fruit. It is transmitted via various forms of the pathogen, Phytophthora, which resides in the soil.
Why did my lemon meringue filling not set? ›
The key to thickening Lemon Meringue Pie so it sets properly is to cook the filling until bubbles start to pop on the surface of the lemon/egg yolk mixture. It should be the consistency of thick pudding before you remove it from the heat. If it's not thick before you add it to the pie, it will never set properly.
Why did my lemon bars crack when cooling? ›
Don't Over-Bake.
If you leave them in the oven too long, it can cause your bars to crack.
Can you Recook lemon bars? ›
Reheating lemon bars in the oven is the preferred method to preserve their quality.
