Why did my lemon filling crack on top?

Cracks usually happen when bars are overbaked or cooled too quickly. Next time, reduce baking time by a few minutes and let them cool gradually at room temperature before refrigerating.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the brightest flavor, bottled will work in a pinch. However, you'll miss out on the zest, which contributes significant flavor. If using bottled juice, consider adding a drop of lemon extract to enhance the flavor.

Why did my crust get soggy?

This usually happens if the crust wasn't baked long enough before adding the filling. Make sure your crust is firm and lightly golden before pouring the filling over it.

Can I double this recipe for a larger crowd?

Absolutely! Double all ingredients and use a 9x13 baking dish. You may need to increase the baking time by 5-10 minutes for both the crust and filling, but keep an eye on it and use the visual cues described in the recipe.

Classic Lemon Bars Recipe

Name: Classic Lemon Bars Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ¼ cup granulated sugar; 1 cup all-purpose flour; ½ teaspoon salt; 4 large eggs; 1 ½ cups granulated sugar; ⅓ cup all-purpose flour; ⅔ cup lemon juice, about 3 lemons, juiced; Zest of 1 lemon (or zest of 2 lemons for an extra tangy filling); 1 teaspoon vanilla extract; Powdered sugar, for dusting

This irresistible Lemon Bars recipe delivers the perfect balance of buttery shortbread and bright, zesty lemon filling that’ll make your taste buds dance! With just a handful of simple ingredients and straightforward steps, you can create these bakery-quality treats at home in no time. The contrast between the crisp, tender crust and the silky, tangy filling makes these bars absolutely unforgettable – they’re guaranteed to disappear quickly at any gathering!

Why You’ll Love This Recipe

Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

Ingredients You’ll Need

For the Shortbread Crust:

Butter: Creates that rich, melt-in-your-mouth texture. Make sure it’s softened for proper creaming with the sugar.
Granulated Sugar: Provides just the right amount of sweetness to balance the tart filling.
All-Purpose Flour: Forms the structure of your crust. No need for fancy flours here!
Salt: Enhances all the flavors and balances the sweetness.

For the Lemon Filling:

Eggs: Create that custard-like texture that makes the filling so luscious.
Granulated Sugar: Balances the tartness of the lemons.
All-Purpose Flour: Just enough to give the filling structure without making it heavy.
Lemon Juice: The star of the show! Fresh is absolutely worth the extra effort.
Lemon Zest: Contains the essential oils that give an intense lemon flavor.
Vanilla Extract: Adds depth and rounds out the citrus notes.
Powdered Sugar: For that classic finishing touch that makes them look as good as they taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Citrus Swaps

Try using a combination of lemon and lime juice for a twist, or go full lime for a Key lime bar variation. You can even experiment with Meyer lemons when in season for a sweeter, more floral flavor.

Add Some Berries

Sprinkle fresh blueberries or raspberries onto the filling before baking for a beautiful color contrast and complementary flavor.

Herbal Notes

Add a teaspoon of finely chopped rosemary or lavender to the shortbread crust for an elegant, unexpected flavor dimension.

Crust Alternatives

Substitute a quarter cup of the all-purpose flour with almond flour for a nutty dimension, or try a graham cracker crust for a different texture experience.

How to Make Lemon Bars

Step 1: Prepare the Crust

Preheat your oven to 350°F and line an 8×8 glass baking pan with parchment paper, leaving some overhang for easy removal later. Beat the softened butter and sugar together until light and fluffy. Mix in the flour and salt until well combined – the mixture will look crumbly but should hold together when pressed.

Step 2: Bake the Crust

Press the dough firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to create a smooth, even surface. Bake for about 20 minutes until the edges are just turning golden. The center should be set but not overly browned.

Step 3: Prepare the Filling

While the crust bakes, whisk together the sugar and flour in a medium bowl to eliminate any lumps. Add the eggs and whisk until smooth. Stir in the fresh lemon juice, zest, and vanilla extract until everything is thoroughly combined.

Step 4: Bake the Bars

Pour the filling over the hot crust right after you remove it from the oven. Return the pan to the oven and bake for 20-25 minutes. You’ll know they’re done when the edges are set and the center has just a slight jiggle when gently shaken.

Step 5: Cool and Chill

Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours (though overnight is even better). The chilling time allows the flavors to develop and the filling to set properly.

Step 6: Cut and Serve

Use the parchment paper overhang to lift the entire dessert out of the pan. Cut into squares with a clean, sharp knife, wiping the blade between cuts for the cleanest edges. Dust generously with powdered sugar just before serving.

Pro Tips for Making the Recipe

Room Temperature Eggs: Using room temperature eggs helps them incorporate better into the filling mixture.
Juice Extraction: Roll your lemons firmly on the counter before juicing to get the maximum amount of juice.
Zesting Technique: Zest your lemons before juicing them – it’s much easier! And be careful to only get the yellow part, not the bitter white pith.
Even Crust: For perfectly even thickness, use the bottom of a measuring cup to press the crust into the pan.
Cutting Clean Bars: Chill the bars thoroughly and use a warm, clean knife (run it under hot water and wipe dry between cuts) for the neatest squares.

How to Serve

These lemon bars are delightful on their own, but there are several ways to elevate your serving:

Elegant Dessert

Plate with a small dollop of lightly sweetened whipped cream and a few fresh berries for a restaurant-worthy presentation.

Tea Time

Serve alongside Earl Grey or English Breakfast tea – the slight bitterness of the tea complements the sweet-tart bars beautifully.

Ice Cream Companion

A small scoop of vanilla ice cream alongside a lemon bar creates a wonderful temperature and texture contrast.

Make Ahead and Storage

Storing Leftovers

Keep your lemon bars in an airtight container in the refrigerator for up to 5 days. The flavors actually continue to develop and improve over the first couple of days!

Freezing

These freeze beautifully! Place cut bars on a parchment-lined baking sheet and freeze until solid (about an hour). Then wrap each bar individually in plastic wrap and store in a freezer bag or container for up to 3 months.

Reheating

No need to reheat! Simply thaw frozen bars overnight in the refrigerator, then let them sit at room temperature for about 15 minutes before serving. Add a fresh dusting of powdered sugar just before presenting.

FAQs

Why did my lemon filling crack on top?

Cracks usually happen when bars are overbaked or cooled too quickly. Next time, reduce baking time by a few minutes and let them cool gradually at room temperature before refrigerating.
Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the brightest flavor, bottled will work in a pinch. However, you’ll miss out on the zest, which contributes significant flavor. If using bottled juice, consider adding a drop of lemon extract to enhance the flavor.
Why did my crust get soggy?

This usually happens if the crust wasn’t baked long enough before adding the filling. Make sure your crust is firm and lightly golden before pouring the filling over it.
Can I double this recipe for a larger crowd?

Absolutely! Double all ingredients and use a 9×13 baking dish. You may need to increase the baking time by 5-10 minutes for both the crust and filling, but keep an eye on it and use the visual cues described in the recipe.

Final Thoughts

These Classic Lemon Bars strike that perfect balance between sweet and tart, crisp and creamy. They’re the ideal dessert when you want something that feels both indulgent and refreshing. The beauty of this recipe lies in its simplicity – just a few basic ingredients transformed into something truly special. Whether you’re a seasoned baker or trying your hand at homemade desserts for the first time, these bars are sure to become a staple in your recipe collection!