By Becky Hardin
Published Nov 2, 2020
When spring rolls around, I crave citrus fruits. I know winter is their season, but they just feel so fresh and springy to me. These classic lemon bars feature a buttery crust topped with a tangy and sweet lemon filling. They’re the perfect ending to any meal, and I just know you’ll be making them all season long!
What’s in This Lemon Bars Recipe?
I like my lemon bars with a buttery shortbread crust to balance the rich acidity of the lemon filling. These bars are the perfect balance of sweet and tangy, and they’re so beautiful dusted with powdered sugar.
- Flour: All-purpose flour gives the crust structure and helps thicken the filling.
- Sugar: Powdered sugar sweetens the crust and creates a beautiful dusted look on top, while granulated sugar sweetens the lemon filling.
- Butter: Unsalted butter helps bind the crust together.
- Kosher Salt: Enhances the overall flavor of the dish.
- Vanilla Extract : Enhances the sweetness of the filling and balances the acidity of the lemons.
- Lemon: Fresh lemon juice and zest give these bars a fresh and punchy flavor. Meyer lemons are my favorite if you can find them. They are tart like regular lemons, but taste sweeter than the most common varieties found at the grocery store. The taste is a little bit like a cross between a lemon and an orange.
- Eggs: Give the filling structure.
Variations To Try
These lemon bars can be made with any type of citrus, so feel free to get creative. Oranges, grapefruits, and limes all work equally well. I love the bright magenta color of these lemon raspberry bars !
How to Store and Reheat
Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days. Lemon bars are best enjoyed slightly cool or at room temperature.
How to Freeze
Freeze bars whole or cut into individual bars tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
These lemon bars are delicious all on their own or paired with a heaping dollop of whipped cream , meringue , or a dusting of powdered sugar.
Top the bars with toasted sweetened, shredded coconut flakes to make them festive for Easter. If making for Easter, be sure to also make a pitcher of my famous Lavender Lemonade .
Notes from the Test Kitchen
Wait to dust the bars with powdered sugar until just before serving. I found that the powdered sugar started to melt into the bars and disappear after about 45 minutes.
Ingredients1x2x3x
For the Crust
- ▢ 1½ cup all-purpose flour 180 grams
- ▢ ½ cup powdered sugar 57 grams
- ▢ 12 tablespoons unsalted butter 170 grams, cold (1½ sticks)
- ▢ ⅛ teaspoon kosher salt
For the Filling
- ▢ ⅓ cup all-purpose flour 40 grams
- ▢ 1¾ cups granulated sugar 350 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ ¾ cup fresh lemon juice 170 grams, from about 6 lemons
- ▢ 2 teaspoons lemon zest
- ▢ 3 large eggs 150 grams, room temperature
- ▢ ¼ cup powdered sugar 28 grams, for dusting
Instructions
- Preheat oven to 350°F and prepare an 8×8-inch glass or ceramic baking dish with parchment paper. Set aside
- Mix the crust ingredients together with a pastry cutter or a fork until the dough resembles a light crumble. 1½ cup all-purpose flour, ½ cup powdered sugar, 12 tablespoons unsalted butter, ⅛ teaspoon kosher salt
- Press the crust into the prepared baking dish in an even layer
- Bake for 10-15 minutes, or until it turns a light golden color.
- Remove and let cool completely.
- In a separate bowl, whisk the filling ingredients together until smooth. 1¾ cups granulated sugar, 1 teaspoon pure vanilla extract, ¾ cup fresh lemon juice, 2 teaspoons lemon zest, 3 large eggs, ⅓ cup all-purpose flour
- Pour it onto the crust and bake for 25 more minutes.
- Remove and let cool completely before refrigerating for 2 hours.
- Before slicing, sift the powdered sugar over the uncut bars. ¼ cup powdered sugar
- Cut into 9 equal pieces and serve.
Becky’s Tips
- It’s important to use a glass or ceramic baking dish, NOT an aluminum one. The acid in the lemon juice can react with aluminum, producing metallic-tasting lemon bars!
- When measuring your flour for these bars, be sure to spoon it into the measuring cup and level it off with the back of a knife.
- Bake until the square turns golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you notice your bars browning in the oven, quickly cover them with aluminum foil for the rest of the bake time. This is indicative that your oven may be running a few degrees too hot!
It’s important to bake the bars completely through and give them adequate time (at least 2 hours) to set. Properly baked lemon bars will not jiggle in the middle when you move the pan.
For the cleanest cuts, I like to run a serrated knife under warm water, then wipe the blade between cuts!
More Bar Recipes To Try
- Gluten-Free Lemon Bars
- Cheesecake Bars
- Chocolate Chip Banana Bars
- Pumpkin Pie Brownies
Lemon Bars Recipe
Ingredients
For the Crust
- 1½ cup all-purpose flour 180 grams
- ½ cup powdered sugar 57 grams
- 12 tablespoons unsalted butter 170 grams, cold (1½ sticks)
- ⅛ teaspoon kosher salt
For the Filling
- ⅓ cup all-purpose flour 40 grams
- 1¾ cups granulated sugar 350 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup fresh lemon juice 170 grams, from about 6 lemons
- 2 teaspoons lemon zest
- 3 large eggs 150 grams, room temperature
- ¼ cup powdered sugar 28 grams, for dusting
Instructions
- Preheat oven to 350°F and prepare an 8x8-inch glass or ceramic baking dish with parchment paper. Set aside
- Mix the crust ingredients together with a pastry cutter or a fork until the dough resembles a light crumble. 1½ cup all-purpose flour, ½ cup powdered sugar, 12 tablespoons unsalted butter, ⅛ teaspoon kosher salt
- Press the crust into the prepared baking dish in an even layer
- Bake for 10-15 minutes, or until it turns a light golden color.
- Remove and let cool completely.
- In a separate bowl, whisk the filling ingredients together until smooth. 1¾ cups granulated sugar, 1 teaspoon pure vanilla extract, ¾ cup fresh lemon juice, 2 teaspoons lemon zest, 3 large eggs, ⅓ cup all-purpose flour
- Pour it onto the crust and bake for 25 more minutes.
- Remove and let cool completely before refrigerating for 2 hours.
- Before slicing, sift the powdered sugar over the uncut bars. ¼ cup powdered sugar
- Cut into 9 equal pieces and serve.
Notes
- It’s important to use a glass or ceramic baking dish, NOT an aluminum one. The acid in the lemon juice can react with aluminum, producing metallic-tasting lemon bars!
- When measuring your flour for these bars, be sure to spoon it into the measuring cup and level it off with the back of a knife.
- Bake until the square turns golden brown.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
