How to Make Lemon Bars
- Crust – Cream together butter and sugar in the bowl of a stand mixer. Add vanilla extract, flour, and salt, and mix until crumbly. Press this mixture into a parchment-lined 9×13 casserole dish. Bake at 350°F for 18-20 minutes. Let it cool slightly on a rack.
- Lemon Filling – In a mixing bowl, whisk eggs and sugar. Whisk in lemon juice and zest. Add flour and whisk until fully blended.
- Add filling and Bake – Pour the filling over the warm crust and bake at 350°F for 30-35 minutes, or until the center is set and no longer jiggly.
- Chill – Cool at room temperature on a wire rack for at least 1 hour, then refrigerate for at least 2 hours.
- Serve – Slice into squares and dust with powdered sugar before serving.
Pro Slicing Tip: Just like with cheesecake, for clean and attractive slices, wipe the knife blade clean with a damp paper towel between cuts.
Common Questions
How to tell when lemon bars are done?
The center of the lemon bars should be fully set. If you give the pan a little shake, it should not wobble in the center.
How long do lemon bars last?
Lemon bars can be stored at room temperature for a few hours but should be refrigerated after that. You can keep them in the refrigerator for up to a week or freeze them for 3-4 months (see make-ahead instructions below).
Seeing air bubbles and brown spots?
The air bubbles that surface while baking are perfectly normal. They result from whisking the eggs. As they rise above the surface, they tend to brown, creating those brown spots. Fortunately, they’re easily concealed with powdered sugar.
