The Ultimate Guide to 12 Lemon Bars
Experience the bright and zesty world of lemon bars with this comprehensive collection of twelve distinct recipes. Whether you prefer the classic shortbread style or want to experiment with floral lavender and rich brown butter, these recipes provide a perfect balance of tartness and sweetness for every palate. Each recipe is designed to bring a burst of sunshine to your kitchen table.
Classic Shortbread Lemon Bars
The quintessential lemon bar featuring a thick, buttery shortbread base and a perfectly balanced tangy custard topping that melts in your mouth.
Ingredients
- •2 cups all-purpose flour
- •1/2 cup granulated sugar
- •1 cup unsalted butter, softened
- •2 cups granulated sugar
- •1/4 cup flour
- •4 large eggs
- •2/3 cup fresh lemon juice
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and carefully grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.
- 2
2. In a medium-sized mixing bowl, combine the 2 cups of flour, 1/2 cup of sugar, and the softened butter using a pastry cutter or your fingers until the mixture is crumbly and uniform.
- 3
3. Press the shortbread mixture firmly and evenly into the bottom of the prepared baking pan to form a solid base for the bars.
- 4
4. Bake the crust for approximately 20 minutes or until the edges are just beginning to turn a light golden brown color.
- 5
5. While the crust is baking, whisk together the 2 cups of sugar and 1/4 cup of flour in a separate large bowl to prevent lumps in the filling.
- 6
6. Add the eggs and fresh lemon juice to the sugar mixture and whisk vigorously until the filling is completely smooth and well aerated.
- 7
7. Pour the prepared lemon filling over the hot crust immediately after removing it from the oven to ensure a good bond between layers.
- 8
8. Return the pan to the oven and bake for an additional 20 to 25 minutes until the filling is set and no longer jiggles in the center.
- 9
9. Allow the bars to cool completely at room temperature on a wire rack, then refrigerate for at least 2 hours before dusting with powdered sugar and slicing into squares.
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Sweet Meyer Lemon Bars
A gentler and sweeter take on the traditional bar, utilizing the floral and less acidic notes of Meyer lemons for a sophisticated dessert.
Ingredients
- •2 cups flour
- •1/2 cup powdered sugar
- •1 cup cold butter, cubed
- •1 1/2 cups granulated sugar
- •3 tablespoons flour
- •4 large eggs
- •3/4 cup Meyer lemon juice
- •1 tablespoon Meyer lemon zest
Method
- 1
1. Begin by preheating your oven to 350 degrees Fahrenheit and preparing a square or rectangular baking dish with parchment paper overhangs.
- 2
2. Pulse the flour, powdered sugar, and cold cubed butter in a food processor until the mixture resembles coarse meal with pea-sized chunks of butter.
- 3
3. Press this dough into the bottom of your pan and bake for 15 to 18 minutes until the crust is set and very lightly browned.
- 4
4. In a clean bowl, whisk the granulated sugar with the 3 tablespoons of flour before adding the eggs, Meyer lemon juice, and the fragrant zest.
- 5
5. Whisk the liquid ingredients until the sugar is dissolved and the mixture is light and frothy to create a delicate custard texture.
- 6
6. Pour the Meyer lemon mixture over the warm pre-baked crust and lower the oven temperature slightly to 325 degrees Fahrenheit.
- 7
7. Bake for 22 to 26 minutes until the edges are firm but the center remains slightly soft to the touch.
- 8
8. Cool the bars in the pan for one hour before transferring them to the refrigerator to chill for several hours to achieve the perfect slicing consistency.
- 9
9. Cut into small rectangles and serve with a sprig of mint for a beautiful presentation.
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Zesty Raspberry Lemon Bars
A beautiful marble-effect bar that combines the sharp citrus of lemon with the sweet and tart profile of fresh raspberry puree.
Ingredients
- •1 1/2 cups graham cracker crumbs
- •1/3 cup melted butter
- •2 cups granulated sugar
- •1/2 cup flour
- •4 eggs
- •1/2 cup lemon juice
- •1/2 cup fresh raspberries, pureed and strained
Method
- 1
1. Start by preheating your oven to 350 degrees Fahrenheit and lining your baking pan with parchment paper for a clean release.
- 2
2. Mix the graham cracker crumbs with the melted butter in a small bowl until the texture is like wet sand.
- 3
3. Press the crumbs firmly into the bottom of the pan and bake for 8 to 10 minutes until fragrant and toasted.
- 4
4. In a large bowl, whisk the sugar and flour together, then add the eggs and lemon juice, stirring until the batter is smooth.
- 5
5. Pour the lemon filling over the pre-baked graham cracker crust and spread it out evenly with a spatula.
- 6
6. Drop small spoonfuls of the strained raspberry puree across the top of the lemon filling in a grid pattern.
- 7
7. Use a toothpick or a knife to gently swirl the raspberry puree into the lemon layer to create a decorative marbled effect.
- 8
8. Bake for 25 to 30 minutes until the filling is firm and the edges are slightly golden.
- 9
9. Let the bars cool completely before refrigerating for at least three hours to ensure the fruit layers set properly.
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Tropical Coconut Lemon Bars
A tropical twist featuring a toasted coconut crust and a creamy lemon filling that transports you to a sunny beach with every bite.
Ingredients
- •1 1/2 cups flour
- •1/2 cup shredded sweetened coconut
- •1/2 cup softened butter
- •1 3/4 cups sugar
- •1/4 cup flour
- •4 eggs
- •1/2 cup lemon juice
- •1/4 cup coconut milk
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and prepare your baking pan by greasing it thoroughly with butter or non-stick spray.
- 2
2. Combine the flour, shredded coconut, and softened butter in a bowl and mix until a soft dough forms.
- 3
3. Press the coconut dough into the pan and bake for 15 to 20 minutes until the coconut starts to turn golden and smells toasted.
- 4
4. In another bowl, whisk the sugar and the remaining 1/4 cup of flour together to ensure there are no lumps in the final custard.
- 5
5. Add the eggs, lemon juice, and the creamy coconut milk to the dry ingredients and whisk until the mixture is fully emulsified.
- 6
6. Pour the coconut lemon mixture over the warm crust and return the pan to the oven.
- 7
7. Bake for 20 to 25 minutes until the center is just set and the top has a slight sheen.
- 8
8. Allow the bars to cool on a wire rack for at least 45 minutes before chilling them in the refrigerator.
- 9
9. Sprinkle with additional toasted coconut flakes before serving to enhance the tropical flavor profile.
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Easy Gluten Free Bars
A delicious alternative for those with gluten sensitivities, using a crisp almond and rice flour crust that complements the lemon filling perfectly.
Ingredients
- •1 1/2 cups gluten-free all-purpose flour blend
- •1/2 cup almond flour
- •1/2 cup powdered sugar
- •3/4 cup cold butter, cubed
- •2 cups granulated sugar
- •1/2 cup gluten-free flour blend
- •4 eggs
- •3/4 cup lemon juice
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper.
- 2
2. Mix the gluten-free flour blend, almond flour, and powdered sugar in a bowl, then cut in the cold butter until the mixture is crumbly.
- 3
3. Press the dough into the pan and bake for 20 minutes until the edges are golden and the center is firm.
- 4
4. While the crust is in the oven, whisk together the granulated sugar and the extra gluten-free flour in a large bowl.
- 5
5. Incorporate the eggs and lemon juice into the sugar mixture, whisking until the batter is light and thin.
- 6
6. Pour the filling over the hot gluten-free crust and return to the oven immediately.
- 7
7. Bake for 25 to 30 minutes until the lemon layer is stable and doesn't wobble when the pan is moved.
- 8
8. Cool the bars completely at room temperature, then chill for several hours to allow the gluten-free structure to set.
- 9
9. Dust with a generous layer of powdered sugar and slice into clean squares for serving.
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Floral Lavender Lemon Bars
An elegant dessert infused with dried culinary lavender, offering a subtle floral aroma that pairs beautifully with the sharp citrus.
Ingredients
- •2 cups flour
- •1/2 cup sugar
- •1 tablespoon dried culinary lavender, crushed
- •1 cup butter, softened
- •2 cups sugar
- •1/4 cup flour
- •4 eggs
- •2/3 cup lemon juice
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and prepare a baking pan with parchment paper.
- 2
2. In a food processor, pulse the sugar and dried lavender until the lavender is finely ground and the sugar is fragrant.
- 3
3. Mix the lavender sugar with the flour and softened butter until a dough forms, then press it into the bottom of the pan.
- 4
4. Bake the floral crust for 18 to 22 minutes until it is lightly browned and the kitchen smells like lavender.
- 5
5. Prepare the filling by whisking the remaining sugar and flour together in a large mixing bowl.
- 6
6. Add the eggs and lemon juice to the bowl and whisk until the mixture is smooth and consistent.
- 7
7. Pour the lemon mixture over the lavender crust and return the pan to the oven for final baking.
- 8
8. Bake for 20 to 25 minutes until the lemon layer is set but still tender.
- 9
9. Let the bars cool completely, then refrigerate for at least two hours before cutting into elegant triangles.
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Super Tart Lemon Bars
For those who love a pucker-inducing treat, these bars use extra lemon juice and zest for a bold, high-acid flavor profile.
Ingredients
- •2 cups flour
- •1/2 cup sugar
- •1 cup butter
- •2 1/2 cups sugar
- •1/2 cup flour
- •6 eggs
- •1 cup fresh lemon juice
- •3 tablespoons lemon zest
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and grease a 9x13 inch baking pan with butter.
- 2
2. Combine the flour, sugar, and butter for the crust, pressing it into the pan and baking for 20 minutes.
- 3
3. While the crust bakes, whisk the large amount of sugar and flour together in a very large bowl to accommodate the extra liquid.
- 4
4. Add the six eggs, a full cup of lemon juice, and the three tablespoons of zest to the bowl.
- 5
5. Whisk the filling intensely for several minutes to ensure all the zest is distributed and the sugar is fully dissolved.
- 6
6. Pour the tart mixture over the hot crust and carefully place the pan back into the center of the oven.
- 7
7. Bake for 30 to 35 minutes, as the increased liquid content requires a longer baking time to set properly.
- 8
8. Remove from the oven when the top is slightly browned and the center is firm to the touch.
- 9
9. Chill thoroughly for at least four hours to allow the intense flavors to meld and the custard to firm up.
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Nutty Almond Lemon Bars
A sophisticated bar with an almond-rich crust and sliced almonds on top, adding a satisfying crunch to the creamy lemon center.
Ingredients
- •1 1/2 cups flour
- •1/2 cup almond meal
- •1/2 cup powdered sugar
- •3/4 cup cold butter
- •2 cups sugar
- •1/4 cup flour
- •4 eggs
- •1/2 cup lemon juice
- •1/2 cup sliced almonds
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and line your baking dish with parchment paper.
- 2
2. Mix the flour, almond meal, and powdered sugar, then cut in the cold butter until the mixture is pebbly.
- 3
3. Press the almond dough into the pan and bake for 15 to 18 minutes until it smells nutty and golden.
- 4
4. In a separate bowl, whisk the sugar and flour together before adding the eggs and lemon juice.
- 5
5. Pour the lemon filling over the baked almond crust and spread it to the edges of the pan.
- 6
6. Sprinkle the sliced almonds evenly across the surface of the raw lemon filling so they toast during the final bake.
- 7
7. Bake for 25 minutes until the filling is set and the sliced almonds are a beautiful golden brown.
- 8
8. Allow the bars to cool in the pan on a wire rack for one hour before transferring to the fridge.
- 9
9. Slice into bars once chilled, ensuring each piece has a generous amount of toasted almond topping.
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Rich Brown Butter Bars
Deep, nutty brown butter transforms the standard shortbread crust into a decadent, caramel-like base for the bright lemon filling.
Ingredients
- •1 cup butter, browned and cooled
- •2 cups flour
- •1/2 cup sugar
- •2 cups sugar
- •1/4 cup flour
- •4 eggs
- •2/3 cup lemon juice
Method
- 1
1. Start by browning the butter in a saucepan over medium heat until it smells nutty and has golden-brown bits at the bottom.
- 2
2. Let the brown butter cool slightly, then mix it with the 2 cups of flour and 1/2 cup of sugar to form the crust.
- 3
3. Press the brown butter dough into a 9x13 inch pan and bake at 350 degrees Fahrenheit for 20 minutes.
- 4
4. In a large bowl, whisk the remaining sugar and flour together, then add the eggs and lemon juice.
- 5
5. Whisk the mixture until it is very smooth, ensuring the brown butter crust is ready to receive the liquid.
- 6
6. Pour the lemon filling over the hot, fragrant crust and return the pan to the oven immediately.
- 7
7. Bake for another 20 to 25 minutes until the lemon layer is set and the edges are slightly bubbly.
- 8
8. Cool the bars at room temperature for an hour, then chill them in the refrigerator for at least two hours.
- 9
9. The brown butter provides a rich contrast to the lemon; serve these in small, concentrated bites.
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Best Vegan Lemon Bars
A plant-based version that uses coconut milk and cornstarch to create a silky, tart lemon filling over a vegan buttery crust.
Ingredients
- •2 cups flour
- •1/2 cup powdered sugar
- •3/4 cup vegan butter, chilled
- •1 cup full-fat coconut milk
- •1/2 cup lemon juice
- •1 cup granulated sugar
- •1/4 cup cornstarch
- •1/2 teaspoon turmeric (for color)
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and line a baking pan with parchment paper for easy handling.
- 2
2. Combine the flour and powdered sugar, then cut in the chilled vegan butter until the mixture is crumbly and holds when pressed.
- 3
3. Press the vegan crust into the pan and bake for 18 to 20 minutes until the edges are just starting to brown.
- 4
4. In a medium saucepan over medium heat, whisk together the coconut milk, lemon juice, granulated sugar, cornstarch, and turmeric.
- 5
5. Cook the mixture, whisking constantly, until it thickens into a heavy custard consistency, which usually takes 5 to 7 minutes.
- 6
6. Pour the thickened vegan lemon custard over the pre-baked crust and smooth the top with a spatula.
- 7
7. Place the pan back in the oven and bake for an additional 15 minutes to fully set the cornstarch-based filling.
- 8
8. Allow the bars to cool to room temperature before refrigerating them for at least 4 hours, as vegan bars need more time to firm up.
- 9
9. Slice into squares and serve chilled for the best texture and flavor profile.
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Natural Honey Lemon Bars
A refined sugar-free option that uses honey to sweeten the lemon filling, resulting in a unique, deep flavor and a softer texture.
Ingredients
- •2 cups almond flour
- •1/4 cup melted coconut oil
- •2 tablespoons honey
- •3/4 cup honey
- •4 eggs
- •1/2 cup fresh lemon juice
- •1 tablespoon lemon zest
Method
- 1
1. Preheat your oven to 325 degrees Fahrenheit and grease a square baking pan with coconut oil or parchment paper.
- 2
2. Mix the almond flour, melted coconut oil, and 2 tablespoons of honey together until a soft, grain-free dough forms.
- 3
3. Press the dough into the pan and bake for 12 to 15 minutes until it is lightly toasted and firm.
- 4
4. In a medium bowl, whisk the 3/4 cup of honey with the eggs until the mixture is pale and well combined.
- 5
5. Stir in the lemon juice and zest, whisking gently to avoid creating too many air bubbles in the honey-based filling.
- 6
6. Pour the honey-lemon mixture over the crust and bake for 25 to 30 minutes at the lower temperature of 325 degrees.
- 7
7. The filling will be slightly softer than traditional sugar-based bars, so ensure it is set around the edges before removing.
- 8
8. Let the bars cool completely in the pan, then move them to the refrigerator to chill overnight for the best results.
- 9
9. Slice into small squares and store in the refrigerator until the moment you are ready to serve them.
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Pretty Pink Lemonade Bars
A fun and colorful variation using pink lemons or a touch of beet juice to create a vibrant pink dessert that tastes like summer.
Ingredients
- •2 cups flour
- •1/2 cup sugar
- •1 cup butter
- •2 cups sugar
- •1/4 cup flour
- •4 eggs
- •2/3 cup pink lemon juice (or regular lemon juice with 1 drop pink food coloring)
- •1 teaspoon zest
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and prepare a 9x13 inch baking pan with non-stick spray or parchment.
- 2
2. Combine the flour, 1/2 cup of sugar, and butter, then press the mixture into the bottom of the pan to form the base.
- 3
3. Bake the crust for 20 minutes until it is golden brown and smells like shortbread cookies.
- 4
4. While the crust is baking, whisk together the 2 cups of sugar and 1/4 cup of flour in a clean mixing bowl.
- 5
5. Add the eggs, pink lemon juice, and zest to the dry ingredients and whisk until the color is uniform and the batter is smooth.
- 6
6. If using regular lemons, add a tiny drop of pink food coloring or a teaspoon of beet juice at this stage to achieve the pink hue.
- 7
7. Pour the pink filling over the hot crust and return the pan to the oven for the final stage of baking.
- 8
8. Bake for 22 to 25 minutes until the filling is firm and the pink color remains bright and vibrant.
- 9
9. Allow the bars to cool entirely before dusting with a very light layer of powdered sugar so the pink color still shows through.
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Wrapping Up
With these twelve unique variations on the classic lemon bar, you have a recipe for every season and craving. From the creamy textures of Meyer lemons to the nutty crunch of almond crusts, these bars are sure to become a staple in your dessert rotation. Enjoy baking and sharing these citrus delights with friends and family.