Lemon Bars

by Laura Altamirano

December 25, 2025

Prep15 min
Cook40-50 min
Servings12-18

If you have an overactive lemon tree, make lemon bars.

Ingredients

Flour1 Cup + 1/4 Cup
Sugar1/4 Cup + 1 Cup
Powdered Sugar1/4 Cup + 2 Tbsp + more for dusting
Lemon Zest (fine)1 tsp + 2 Tbsp
Kosher Salt1/4 tsp + 1/4 tsp
Unsalted Butter4 Tbsp
Eggs4 large
Eggs (yolk)1 large
Lemon Juice (fresh)1/2 Cup
Cooking Spray or ButterEnough to line pan

Directions

  1. Preheat the oven to 325°. Arrange the rack in the middle of the oven.

  2. Line a 11"x7" glass baking pan with a parchment paper sling with ~2" overhang, line with cooking spray or butter. Set aside.

  3. Place the flour, 1/4 Cup sugar, 1/4 Cup powdered sugar, 1 tsp zest, and 1/4 tsp salt in a food processor with blade attachement. Pulse 5 times to combine. Add the butter and pulse until the mixture looks like coarse crumbs. This is the crust mix.

  4. Press the crust mix into the baking dish. Refrigerate for 15 minutes.

    Use a flat bottomed measuring cup or your fingers to make sure it's a flat and even layer.

  5. Parbake the crust until light golden-brown, ~25-30 minutes.

  6. In a small bowl, whisk the egg, egg yolk, 1 Cup sugar, 2 Tbsp powdered sugar, 2 Tbsp zest, and 1/4 tsp salt.

  7. Whisk in the lemon juice. Then whisk in the flour until combined. This is the lemon filling.

  8. Remove the parbaked crust from the oven. Pour the lemon filling onto the warm crust.

  9. Return the pan to the oven and bake until light brown around the edges and the top appears relatively dry, ~15-20 minutes.

  10. Remove immediately and cool on a wire rack.

  11. Cut the lemon bars and remove from pan using the parchment paper sling.

  12. Use a fine-mesh strainer to generously dust the bars with powdered sugar.