There’s nothing like a sweet & tart lemon dessert during the dreary winter months! One of my family’s very favorite things about January here in Florida is picking fresh lemons off our little lemon tree. This wonderful tradition has created a number of delicious treats including the best lemon bar recipe ever!

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We’re usually able to squeeze and freeze enough juice for our family to drink homemade lemonade all year round! While it’s hard to beat fresh-squeezed lemonade, these fresh lemon bars come pretty darn close. It’s a perfect pick-me-up when you need to bring a little bit of summer flavor indoors during winter.

This oh-easy-recipe comes together in about an hour and tastes like delicious fresh sunshine!

 

Assemble your ingredients for the lemon bars: sugar, salt, flour, brown sugar, eggs, confectioners sugar, and butter

Here is what you need:

Crust:
1 1/2 cups cold butter, cut into cubes
2 cups flour, chilled
1/4 cup brown sugar
1/2 cup powdered sugar
1/2 teaspoon salt
 
Filling:
6 large eggs
2 1/2 cups sugar
1 teaspoon lemon zest
1 cup fresh lemon juice (from 6-8 lemons)
1/2 cup flour
 

Just all lemons then set aside.

Step 1: Juice lemons; set juice aside. Preheat oven to 350 degrees.

Place cubed butter, 2 cups flour, brown sugar, powdered sugar and salt in food processor

Step 2: Grease 9×13″ baking dish; set aside. Place cubed butter, 2 cups flour, brown sugar, powdered sugar and salt in food processor and pulse until dough forms.

Press dough into a baking dish.

Step 3: Press dough into baking dish so that it comes up about 1/2 inch on the sides. Bake at 350 degrees for approximately 20 minutes.

Remove crust from oven and let cool on a wire rack.

Step 4:  Remove crust from oven; let cool on wire rack.

Whisk together eggs, sugar, lemon zest, lemon juice and flour.

Step 5: While crust is cooling, make filling. Whisk together eggs, sugar, lemon zest, lemon juice and flour.

Pour lemon filling over top of crust.

Step 6: Pour filling mixture over top of the crust. Bake 30-35 minutes longer.

Sprinkle fresh lemon bars generously with powdered sugar.

Step 7: Remove from heat; let bars cool completely. Sprinkle generously with powdered sugar, then slice and serve.

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The Best Lemon Bar Recipe Ever

These refreshing lemon bars will make any meal feel like a special event.

Course Dessert
Cuisine American
Keyword Fresh Lemon Bars
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 36 people

Ingredients

Crust

  • 1 1/2 cups cold butter cut into cubes
  • 2 cups flour chilled
  • 1/4 cup brown sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt

Filling

  • 6 large eggs
  • 2 1/2 cups sugar
  • 1 teaspoon lemon zest
  • 1 cup fresh lemon juice from 6-8 lemons
  • 1/2 cup flour

Instructions

  1. Juice lemons; set juice aside. Preheat oven to 350 degrees.
  2. Grease 9x13" baking dish; set aside. Place cubed butter, 2 cups flour, brown sugar, powdered sugar and salt in food processor and pulse until dough forms.
  3. Press dough into baking dish so that it comes up about 1/2 inch on the sides. Bake at 350 degrees for approximately 20 minutes.
  4. Remove crust from oven; let cool on wire rack.
  5. While crust is cooling, make filling. Whisk together eggs, sugar, lemon zest, lemon juice and flour.
  6. Pour filling mixture overtop of crust. Bake 30-35 minutes longer.
  7. Remove from heat; let bars cool completely. Sprinkle generously with powdered sugar, then slice and serve.

Craving something decadent? These fresh lemon bars are easy to make and the perfect balance of citrus and sweet, everyone will love them!

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup