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classic lemon bars recipe.

🍋 Classic Lemon Bars Recipe (Tangy, Sweet & Buttery!)

Bake the best classic lemon bars with this easy, tangy recipe! Featuring a buttery shortbread crust and zesty lemon filling, they’re perfect for spring, summer, or any occasion.

Inyroduction:

If you're craving a dessert that’s tangy, sweet, and buttery, these classic lemon bars are a must-bake! With a crisp shortbread crust and a smooth, zesty lemon filling, they strike the perfect balance of richness and brightness. Whether you're baking for a party, picnic, or afternoon tea, this timeless treat is always a hit.

⭐ Why You’ll Love These Lemon Bars

  • 🍋 Bright and tangy citrus flavor
  • 🧈 Rich buttery shortbread crust
  • 🥣 Simple ingredients, easy to make
  • 🎉 Great for holidays, potlucks & tea time
  • ❄️ Can be made ahead and frozen

🛒 Ingredients

For the Shortbread Crust:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ tsp salt

For the Lemon Filling:

  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • ⅔ cup fresh lemon juice (about 3–4 lemons)
  • 1 tbsp lemon zest
  • Optional: powdered sugar for dusting

👩‍🍳 How to Make Classic Lemon Bars

✅ Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper. In a bowl, cream butter and sugar until fluffy. Add flour and salt. Mix until a crumbly dough forms.

Press dough evenly into the prepared pan. Bake for 18–20 minutes, or until lightly golden. Set aside to cool slightly.

✅ Step 2: Make the Lemon Filling

Whisk together sugar and flour in a bowl. Add eggs, lemon juice, and zest. Whisk until smooth and combined.

✅ Step 3: Bake

Pour lemon filling over the warm crust. Bake for 20–25 minutes, or until the center is set and doesn’t jiggle. Let cool completely in the pan.

✅ Step 4: Chill & Slice

Refrigerate for at least 2 hours before slicing into squares. Dust with powdered sugar just before serving.

🍽️ Serving Tips

  • Serve with berries and mint for a fresh twist
  • Cut into mini squares for dessert platters
  • Pair with iced tea or coffee for afternoon snacks
  • Dust just before serving to prevent powdered sugar from dissolving

🧊 Storage & Freezing

  • Fridge: Store lemon bars in an airtight container for up to 5 days
  • Freezer: Wrap individually and freeze for up to 2 months. Thaw in fridge overnight
  • Tip: Wait to dust with sugar until just before serving

✅ Tips for the Best Lemon Bars

  • Use fresh lemon juice for the best flavor
  • Don’t overbake—the filling should be set but not browned
  • Chill before slicing for clean, sharp edges
  • Add extra zest if you love a bold lemon flavor

🔍 FAQ – Classic Lemon Bars

Q: Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend in both crust and filling.

Q: Can I double this recipe?
Yes, bake in a sheet pan and increase baking time slightly.

Q: Why are my lemon bars gooey or runny?
They may be underbaked or not chilled long enough. Let them cool fully for best results.

📌 Save & Share This Recipe

Love lemon desserts? Save this recipe to your baking Pinterest board or share your lemon bars on Instagram with #ClassicLemonBars 🍋


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