Why did my lemon bars crack on top?

Cracks typically form when lemon bars cool too quickly. Let them cool at room temperature before refrigerating. Minor cracks are purely cosmetic and easily hidden with powdered sugar.

Can I use bottled lemon juice instead of fresh?

While technically possible, I strongly recommend against it. Fresh lemon juice has a bright, vibrant flavor that bottled juice simply can't match. Since lemon is the star flavor here, using fresh juice makes an enormous difference in the final taste.

How do I know when my lemon bars are fully baked?

The filling should be set around the edges with a slight jiggle in the center - similar to how you'd judge a cheesecake. It will continue to set as it cools. If the filling sloshes or looks liquid, it needs more time.

My powdered sugar disappeared! What happened?

Powdered sugar naturally dissolves into the moisture on top of lemon bars over time. This is completely normal! For serving, simply add a fresh dusting right before presenting the bars.

Luscious Lemon Bars Recipe

Description

This classic Lemon Bars recipe combines a buttery, tender shortbread crust with a zesty, luscious lemon filling. Perfectly balanced between tart and sweet, these bars are easy to make and ideal for gatherings, desserts, or a refreshing treat any time of year.

Ingredients

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The Crust

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, melted

Lemon Filling

6 eggs, lightly beaten
2 cups granulated sugar
6 tablespoons all-purpose flour
2 teaspoons grated lemon zest (about 2 large lemons)
1 cup lemon juice
Powdered sugar, for dusting (optional)

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Instructions

Prepare the Baking Dish: Line a 9×13 inch baking dish with foil or parchment paper, leaving some overhang for easy removal. Set aside.
Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure an even bake for both the crust and filling.
Make the Crust: In a large mixing bowl, combine melted butter, all-purpose flour, granulated sugar, and salt. Mix until a crumbly mixture forms. Evenly press the mixture into the bottom of the prepared baking dish using your hands or the bottom of a measuring cup.
Bake the Crust: Place the dish in the preheated oven and bake for 18-20 minutes, or until the crust is firm and lightly golden brown.
Prepare the Lemon Filling: While the crust bakes, whisk together the eggs, granulated sugar, flour, grated lemon zest, and lemon juice in a separate bowl until the mixture is smooth and well combined.
Add Filling & Bake Again: Once the crust is baked, remove it from the oven. Pour the lemon filling evenly over the hot crust. Return the dish to the oven and bake for an additional 20-22 minutes, or until the filling is set and just barely jiggles in the center.
Cool and Serve: Let the bars cool completely in the pan. For best results, chill in the refrigerator for at least 1 hour before lifting out and slicing. Dust with powdered sugar before serving, if desired.

Notes

For extra sharp lemon flavor, taste your lemons beforehand and add a bit more zest if desired.
Ensure the crust is hot before adding the filling to get the best texture.
Always use fresh lemon juice for the brightest flavor; bottled lemon juice may taste flat.
Refrigerate leftover lemon bars in an airtight container for up to 4 days.
Lemon bars freeze well—wrap tightly and freeze up to 2 months.

Nutrition

Serving Size: 1 bar
Calories: 170
Sugar: 17g
Sodium: 65mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0.3g
Protein: 2g
Cholesterol: 42mg