Description
A timeless and bright lemon bar recipe with a buttery shortbread crust, fresh lemon filling, and powdered sugar topping. Includes variations for gluten-free and vegan diets.
Ingredients
1 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
2/3 cup fresh lemon juice
1 tbsp lemon zest
Powdered sugar for topping
Instructions
Preheat oven to 350°F and line a 9×13-inch pan with parchment paper. Grease lightly.
Mix melted butter, flour, powdered sugar, and salt for crust. Press into pan.
Bake crust for 18–20 minutes until light golden.
In a large bowl, whisk together eggs, sugar, flour, lemon juice, and zest.
Pour lemon mixture over hot crust. Bake again for 25 minutes or until set.
Cool completely on a rack then chill for 1 hour before slicing.
Dust with powdered sugar and serve.
Notes
For gluten-free version, use almond flour and tapioca starch.
For vegan version, replace eggs with egg substitute and use plant-based butter.
Bars freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 185
- Fat: 9g
- Carbohydrates: 24g
- Fiber: 0.4g
- Protein: 2.5g
- Cholesterol: 41mg
Keywords: lemon bar recipes, classic lemon dessert, gluten-free lemon bars, vegan lemon bar recipe