Classic Lemon Bars

Lemon bars are to dessert what Tigger is to Winnie the Pooh. You’ll have a hard time finding a friendlier, more approachable, sunnier, or extroverted sweet treat.

Video: how to make lemon bars

Also visit YouTube to see our Editor-in-Chief Summer Miller making this recipe with her kids as part of our Simply Kids Cook YouTube series!

Make simple lemon squares

Lemon bars are made in two steps: the shortbread crust and the lemon curd filling. Here’s what to do:

• First: Blind bake the crust until it looks dry and is lightly golden on the edges.
• Second: Pour the filling directly onto the warm base and bake until set but not spongy. The filling should have very small bubbles on top and not wobble.

Baking mold made of glass or metal

If you are using a glass casserole dish, Use the longer cook times of 25 minutes for the crust and 12 minutes for the curd.

When using a metal baking pan, both the crust and curd cook faster. Use the shorter cook times of 20 minutes for the crust and 10 minutes for the curd.

How to cut and serve lemon bars

This is really just for clean lines. If you’re not fussy about presentation, let the bars cool on the counter for about 20-30 minutes, then dip!

However, if you want that crisp, clean line of shiny yellow curd with every slice, it’s best to do what your mom told you and be patient:

1. Chill bars on wire rack for 30 minutes, followed by 30 more minutes, uncovered, in refrigerator.
2. Once cool, run your knife around the edge of the pan. Use the parchment loop to lift the entire lemon bar slice onto a cutting board.
3. Use a long knife to cut the lemon bar shape you want – squares, rectangles, or triangles. For even shapes, trim the outside edge by 1/8 inch before cutting into bars.
4. Do not pull the knife through the bars when cutting. Press down from the top. Wipe your knife clean between slices.

Dust with powdered sugar just before serving. If you dust with sugar too soon, the sugar will soak into the bars and look slimy.

How to store lemon bars

If you plan on eating your lemon bars the same day, then by all means set them out in a container on the counter and munch on them to your heart’s content.

However, if you want to advance them and take them to a friend’s, it’s best to follow a few rules.

To take to a party

• Store the whole pan, uncut, in the refrigerator for three days. Cover with foil.
• Cut and dust with powdered sugar just before heading to your soiree!

Store at home

• Cut into shapes.
• Store in a single layer in a covered container in the refrigerator for up to five days. If you must layer them, place a sheet of parchment paper between the layers.
• Dust with powdered sugar if needed.

How to Freeze Lemon Bars

If you want to freeze lemon bars for later, place the baked and cooled lemon bars in your container in a single layer; cover with a sheet of parchment paper; then add a second layer. Followed by another piece of parchment. The parchment prevents ice crystals from forming on the curd. Don’t add more than two layers or you could flatten the tender lemon curd.

Frozen lemon bars can be kept for up to a month. Place them in the fridge to thaw, or set them out on the counter for about 40 minutes. Dust with powdered sugar just before serving.

Troubleshooting lemon bars

Why is my lemon curd grainy?

• In the case of baked lemon bars, the most likely culprit is unincorporated flour. Whisk well my friends. Whisk well.

Why hasn’t my lemon curd set? Why is my curd liquid?

• If you doubled the recipe and didn’t adjust the cooking time accordingly.
• You didn’t let it cool long enough. Quark gets harder and harder as it cools.
• For this recipe, we add flour to the curd and bake it. Both help the curd to hold its shape.
• If you’re curious about unbaked cottage cheese, check out our Lemon Curd recipe for more info.

How can I make the lemon curd layer firmer?

• The best way to set lemon curd is to cool it. Put it in the fridge.
• If you’ve already baked it, already cooled it and it’s still not set, tell everyone you meant to and serve it in a bowl with a dollop of whipped cream! OR start over, add an extra tablespoon of flour to the curd and bake longer.

love lemon? We’ve got you covered!

• It’s always a good idea to have a jar of lemon curd handy.
• Pillowy Lemon Meringue Pie might be calling your name!
• Go on the savory side with Meyer Lemon Risotto!
• Try this absolutely delicious Lemon Pound Cake.