One bite into these Classic Lemon Bars and you’ll be addicted! The tart and tangy lemon curd filling combined with an irresistible buttery shortbread crust is heavenly.
These Classic Lemon Bars are a family favorite and a dessert that most people love. If you’re more partial to fruit desserts and can’t resist a good lemon dessert…then this one is for you!
This is Paula Deen’s recipe, so you know it’s a good one. I love that this recipe is an easy one to make and requires minimal and simple ingredients.
My mother-in-law has the best Meyer lemon tree in her backyard and I bet her lemons would be killer in this recipe.
Meyer lemons are a little sweeter and much juicer type of fruit. The bright flavor is like a mix between a lemon and orange juice…very delicious!
I will definitely need to pick a few of her lemons and have the best excuse to remake these Classic Lemon Bars.
They’d also be perfect for our easy Gluten-Free Lemon Cupcakes with Raspberry Frosting.
Speaking of lemon desserts, you need to try our 4 ingredient Easy Lemon Fruit Dip and our simple Refreshing Lemonade Cake.
How to make Classic Lemon Bars
Preheat oven to 325°F. Lightly grease a 9×13″ baking pan with cooking spray or butter.
To make the crust: combine the flour, both sugars, lemon zest, salt and softened butter. You can either use a hand mixer or food processor to mix the dough. Mix until crumbly or until it resembles wet sand. Press dough onto the bottom of the pan. Bake for about 45 minutes or until crust is lightly golden around edges.
While the crust is baking, make the filling. In a large bowl, whisk together all of the ingredients.
Take the crust out of oven once it’s done baking. Increase temperature to 350°F.
Carefully pour the lemon filling onto the crust and return pan back to oven. Bake for another 20 minutes or until filling is set.
Let cool thoroughly before cutting into squares. Chill in fridge to help them set up even faster. Dust with powdered sugar just before serving, if desired. Makes 24 squares.
How to store leftovers
You can store these delicious bars one of two ways:
In the fridge:
Store in the fridge in an airtight container. Will last up to one week.
In the freezer:
Make the lemon bars as normal and chill in the fridge so it sets up. Once chilled, cut into squares and individually wrap each square in plastic wrap and place all of them into a freezer safe gallon sized ziplock bag. Should last up to 3 months if stored this way.
Classic Lemon Bars
Equipment
- 1 9×13" ceramic or glass baking dish
Ingredients
Crust:
- 3 c. all purpose flour
- 1/2 c. granulated sugar
- 1/2 c. powdered sugar
- 1 tsp. finely grated lemon zest
- 1/4 tsp. salt
- 3 sticks slightly cooled but still soft butter
Filling:
- 6 large eggs, lightly beaten
- 1 1/2 c. granulated sugar
- 1 TBSP. finely grated lemon zest
- 1/2 c. fresh lemon juice
- 1/4 c. all purpose flour
Instructions
- Preheat oven to 325°F. Lightly grease a 9×13" baking pan with cooking spray or butter.
- To make the crust: combine the flour, both sugars, lemon zest, salt and softened butter. You can either use a hand mixer or food processor to mix the dough. Mix until crumbly or until it resembles wet sand. Press dough onto the bottom of the pan. Bake for about 45 minutes or until crust is lightly golden around edges.
- While the crust is baking, make the filling. In a large bowl, whisk together all of the ingredients.
- Take the crust out of oven once it's done baking. Increase temperature to 350°F.
- Carefully pour the lemon filling onto the crust and return pan back to oven. Bake for another 20 minutes or until filling is set.
- Let cool thoroughly before cutting into squares. Chill in fridge to help them set up even faster. Dust with powdered sugar just before serving, if desired. Makes 24 squares.
Nutrition
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These simple lemon bars have got such a great bright lemony flavor! You can’t have just one!💛