Classic Lemon Bar Recipe

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You might associate lemons with sultry summer days and tall glasses of lemonade, but here in the southwest, we know that lemons are actually in season in the first few months of the year.  Why not take advantage of in-season produce and bring a little extra sunshine into your life with the vibrant flavor of these tangy, classic lemon bars? With a buttery, flaky crust and a perfectly tart lemon filling, these Classic Lemon Bars are sure to fix your citrus craving.


Classic Lemon Bars

You’ll Need:

For the Crust:

  • 1/2 pound (2 sticks) butter, softened
  • 1/2 cup sugar
  • 2 cups flour
  • 1/2 t salt
  • zest of two lemons

For the Filling:

  • 6 eggs
  • 3 cups sugar
  • 1 cup freshly squeezed lemon juice
  • zest of two lemons
  • 1 cup flour


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine butter and sugar and beat until fluffy.  Add the flour, salt, and lemon zest, and mix until combined into a smooth dough.
  3. Pat dough in an even layer over the bottom of a 9×13 inch cake pan.  Many lemon bar recipes call for an 8×8 pan, but I absolutely love these things, and making a full-sized batch is a must in our household, especially during lemon season.
  4. Bake the crust for approximately 15 minutes, until the crust just barely starts to brown.  Let cool while preparing the filling, but leave the oven on.
  5. Mix eggs and sugar together.  Once combined, add lemon juice, lemon zest, and flour.  Mix until any lumps from the flour have disappeared.  The filling will be runny and very liquidy, but don’t worry. The filling will set up beautifully when baked.
  6. Pour filling over the crust and bake for approximately 30 minutes, until set.
  7. Cool completely before cutting. Sprinkle with powdered sugar for a classic finish to this old family favorite.



These will be gone in a flash, but luckily, I still have a few hundred lemons on the tree in the backyard.  I have an amazing harvest to use up, and I’m always looking for fabulous new uses. Do you have a favorite lemon recipe?

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