I don’t know if it’s the sweet, tart, lemony glaze or if the proportions are just different enough from other lemon bar recipes or if the baking time is just a little shorter (thus avoiding the horror of overcooked eggs–seriously, stuff nightmares are made of!), but these are not only my favorite classic Lemon Bars, but the only classic lemon bars that I’ll eat. They have a delicious crust and the filling is not overly eggy. I will always eat way more of these than I need to, so if my local friends and neighbors suddenly find lemon bars on their doorsteps, you know where they came from!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Crust
- All-purpose flour
- Powdered sugar – Powdered sugar gives the crust a light, crumbly texture.
- Butter – Always use real butter if you can. You will want your butter to be nice and cold, straight from the fridge, so you can cut it into the flour and powdered sugar to create a light, flakey crust.
Filling
- Eggs – Make sure you set them out ahead of time to reach room temperature before making the filling. If you forget, place the eggs in a bowl of warm water while you gather your other ingredients.
- Lemon juice – This is no place for bottled juice! Use fresh lemon juice from ripe lemons!
- Baking powder
- All-purpose flour
- Granulated sugar
Glaze
- Powdered sugar
- Lemon juice – Again, freshly squeezed only!
How to Make Glazed Lemon Bars
- You’ll start of by cutting some cold butter into a bit of flour and powdered sugar. I find the easiest way to do this is to grate the butter with a cheese grater directly into the dry ingredients.
- Press that mixture gently into a baking pan and pop it in the oven to bake.
- While the crust is baking, mix up some room temperature eggs, lemon juice, flour, sugar, and baking powder. You’ll want to use an electric mixer here to make sure the mixture is well-blended and frothy.
- Pour that mixture right onto the hot crust and put the pan back in the oven. Bake until lightly golden brown on top.
- Let the bars cool completely and then mix up a quick, tart glaze of freshly-squeezed lemon juice and powdered sugar. Spread evenly over the bars and refrigerate for at least 2 hours before cutting into squares and serving.
Storing and Other Tips
- Store leftover lemon bars in an airtight container in the fridge and enjoy within 3-4 days for best results.
- If you’re making these ahead of time, wait to glaze them until a few hours before serving time.
Frequently Asked Questions
Absolutely! Lime bars are divine.
If you need lots of these lemon bars, I recommend making multiple batches as the baking time is tested for a single pan. You could certainly bake two pans at once in the oven, though. I’d just make sure they’re evenly spaced on the same oven rack to ensure even cooking.
Yes! They actually taste the best on day two, in my opinion. If making these for an event I would make them up to 24 hours ahead of time. You may want to glaze the day of serving for best results.
Glazed Lemon Bars
Ingredients
Crust
- 2 cups all-purpose flour lightly spooned into the measuring cup and leveled with a knife
- ½ cup powdered sugar
- 1 cup butter (2 sticks) softened to room temp
Filling
- 4 large eggs room temperature
- ¼ cup freshly-squeezed lemon juice strained of pulp and seeds
- 1 teaspoon baking powder
- ¼ cup all-purpose flour
- 2 cups white sugar
Glaze
- 1 cup powdered sugar
- 3 tablespoons strained freshly squeezed lemon juice
Instructions
- Preheat oven to 350℉. Lightly spray a 9×13″ pan with non-stick cooking spray and set aside. Whisk together the flour and powdered sugar and then cut in the butter with a pastry blender or two knives until the mixture is crumbly. Lightly press into the pan and bake for 15-20 minutes or until light golden around the edges. Remove from oven.
- During the last few minutes of the shortbread’s baking time, mix the eggs, lemon juice, flour, sugar, and baking powder in a large bowl with an electric mixer on high speed for three minutes. The mixture should be frothy and very, very pale yellow. Pour the mixture over the warm crust and then return the pan to the oven for another 20-25 minutes or until lightly golden brown on top. You might want to check the bars at 17-18 minutes to make sure the top isn’t getting too dark.
- Remove the pan from the oven and allow to cool completely. When the bars are cool, whisk together the glaze ingredients until smooth and then gently spread over the bars. Refrigerate for at least two hours and then cut into squares before serving. Makes about 36 bars.
Notes
- Store leftover lemon bars in an airtight container in the fridge and enjoy within 3-4 days for best results.
- If you’re making these ahead of time, wait to glaze them until a few hours before serving time.
Nutrition
Questions & Reviews
Umm…where did you get my recipe? haha I’ve been making this recipe for years now and always get compliments. I got it from my MIL when I married her sweet son 14 years ago. The only difference is the glaze at the end. I just sprinkle with the powdered sugar. I think I will try that little touch. Fun!
I’ll be trying these this week! Thanks!
Are you two ever thinking of doing a book signing in the Good ol’ town of Rexburg, Idaho 🙂
Check the sidebar of our blog, we’re doing two signings there just a few weeks from now!
I am so excited to try this recipe. I have tried so many different recipes and they NEVER turn out. And I LOVE…LOVE….LOVE…lemon bars. These look wonderful.
this is the recipe my mom always made and the only one I will eat! her directions say to mix it in the blender which I love because it is the easiest clean up ever 🙂 now I guess I need to go make some and think of my cute mom!
You mentioned cream cheese takes care of the eggyness, but I didn’t see it in the recipe. Wasn’t sure if I misunderstood. They look delicious!
Linda, I was referring to Sara’s creamy lemon bars that you can find here: https://body-revolution.news/2008/04/creamy-lemon-bars/%3C/a%3E 🙂
We had an “Our Best Bites” dinner tonight. We had the Asian BBQ Chicken which everyone enjoyed and these lemon bars for dessert. For years I had been looking for the perfect lemon bar recipe with little success. I did find one complicated recipe we liked pretty well, but not as much as these. The only change I made was to add the zest of the lemon to the filling. I thought they had the perfect preportion of crust and filling. I think the problem with most bars is there is too much eggy filling, with an almost acidic tang to it that overpowers the shortbread crust. These are perfect. Thanks! PS: We couldn’t wait for the refrigeration part. Just cooled them and they cut nicely.
I love lemon bars so I can’t wait to try these!!! 🙂
I love lemon bars. I don’t like anything lemon except for lemon bars.
I love your website….I look at it all the time! 2 of my sons were just recently diagnosed with gluten intolerance…..I am now learning to alter a lot of recipes. Do you have any great gluten free recipes? Thanks a ton! Shannon Jones