I’ve never actually read the book about love languages, but I’m pretty sure my husband’s love language would be these lemon bars, or as some people call them, lemon squares.
These are the best homemade lemon bars I have ever tasted and I am pretty picky.
I usually give all of my baked good leftovers away to our neighbors so I don’t eat all of them, and this is the only recipe my husband forbids me to give away, so you know it’s good.
how to make lemon bars
These lemon bars are made in a 9×13-inch baking pan so they are thicker than other lemon bars. While we normally bake these in a 9×13-inch glass pan, they can be made in a metal pan as well.
I’m usually not much of a crust person, but the crust on these lemon squares is soft, chewy and absolutely perfect!
This recipe has a simple crust made with all-purpose flour, sugar, butter and a little bit of salt so you probably have all the ingredients you need to make it on hand.
We recommend that you don’t use any substitutions in this recipe for the best result.
By baking the crust first, you are ensuring that the lemon mixture doesn’t seep through and make a soggy crust.
Bake the crust by itself for 15 minutes, just until it starts to turn a light golden brown (you don’t want it too dark, otherwise it will get overcooked in the next step).
While crust is cooking, make the filling by mixing some lemon zest, lemon juice, and a few other simple ingredients and then pour it over the hot crust and bake a while longer.
You’ll know they’re done when the edges are a very light golden brown – again, don’t let them get too dark or they’ll be overcooked.
If you’re worried about the center being too jiggly, wait for them to cool before cutting. A lot of the time, they just need to set up a little longer outside the oven to get that perfect lemon-bar texture.
To finish, top them with powdered sugar. I’m pretty generous when it comes to the powdered sugar on top, to the point where you can’t inhale when you go to take a bite or you might choke. Haha!
For a clean cut, make sure the bars are completely cooled and then cut them with a sharp knife that has been run under warm water.
Related recipe: If you love lemon bars, our Raspberry Lemon Bars are the ultimate treat for spring and summer!
How to store lemon bars
If you can gather up enough self control to not devour the whole pan, you can store them for 2-3 days in the refrigerator.
To do so, place the lemon bars in an airtight container separate the bars with wax paper or parchment paper.
If you want to freeze these bars, let them reach room temperature, then wrap each bar individually in plastic wrap and place them all in a resealable freezer bag. For best results, we recommend using them within one month.
OTHER LEMON TREATS
- Gooey Lemon Bars (made with a cake mix)
- Coconut Lemon Bars (made with a Nilla Wafer crust)
- Lemon Bar Cookie Cups
- Frozen Lemon Fluff Dessert
- Lemon Meringue Pie
Serves: 24
These are the best homemade lemon bars! With a perfectly chewy crust, zesty lemon filling and dusted with powder sugar they are the ultimate summertime treat.
15 minPrep Time
40 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups flour
- 1/4 teaspoon salt
- 3 cups sugar
- 6 large eggs, beaten
- lemon zest of 1 lemon
- 1 cup lemon juice, fresh or bottled
- 1 cup flour
- 1/2 cup powdered sugar
Instructions
- Heat oven to 350 degrees F.
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- Cream together softened butter and sugar in a large mixing bowl. Add flour and salt and mix until blended. Press into the bottom of prepared pan and bake for 15 minutes.
- While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
- Remove from oven and dust with powdered sugar.
- Cool completely and cut into squares.
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