Description
- Bright, tangy, and buttery lemon bars variations, including classic, raspberry, coconut, almond, and mini versions perfect for any occasion.
Ingredients
Scale
- For the crust:
- 1 tablespoon finely grated lemon zest (1 large lemon)
- 1/4 cup granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1/2 teaspoon kosher salt
- 1 3/4 cups all-purpose flour
- For the filling:
- 4 large eggs, room temperature
- 1 tablespoon finely grated lemon zest
- 3/4 cup freshly squeezed lemon juice
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350ºF and line a 9×9-inch pan with parchment paper.
- Combine lemon zest and sugar, rub to release oils, beat in butter and salt until creamy, mix in flour, press into pan.
- Bake crust 15–22 minutes until lightly golden.
- Whisk eggs, lemon juice, zest, sugar, and salt until smooth, sift in flour and combine.
- Pour filling over hot crust, bake 18–20 minutes until just set.
- Cool on wire rack 1 hour, refrigerate 3+ hours.
- Cut into 16 squares, dust with powdered sugar.
Notes
- Use room-temperature eggs for smooth filling.
- Rub lemon zest into sugar for maximum flavor.
- Chill fully before cutting to hold shape.
- Try creative twists like raspberry, coconut, almond, or mini bars.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 28g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 75mg