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Lemon Bars


This bar is like a lemon meringue pie with a shortbread crust and no meringue. Tangy and delicious.

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  • Crust:
  • 1 stick unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • small pinch of kosher salt
  • Filling:
  • 3 large eggs, at room temperature
  • 1 1/2 cups sugar
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 cup all-purpose flour
  • icing sugar, for dusting


Servings 1
Adapted from


Step 1

Preheat the oven to 350˚F.

For the crust, cream the butter and sugar until light and fluffy. Whisk the flour and salt. With the mixer on low, add the flour/salt mixture to the butter/sugar mixture until just mixed. Dump the dough onto a well-floured board and gather it into a ball. Flatten the dough with floured hands and press into a 9x9 baking pan, building up an edge on all sides. Chill for about 20 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles or squares and dust with icing sugar.

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