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Baking RecipesRECIPE

A Citrus Delight – Lemon Bars

45 minutes Cook
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Lemon bars, with a history stretching back centuries, are a beloved dessert that marries the zesty tang of lemons with the sweetness of a buttery shortbread crust. Their origins can be traced to the sun-soaked Mediterranean region, where lemons first thrived. In this article, we’ll dive into the art of crafting perfect lemon bars, ensuring each bite is a harmonious blend of tart and sweet.

Historical Context

The history of lemon bars is as intriguing as their flavor profile. Lemons, native to Asia, found their way to the Mediterranean around the 1st century AD. This sunny region embraced lemons in its culinary traditions, giving rise to various lemon-infused desserts. Lemon bars, specifically, have their roots in Southern Europe, where creative bakers began experimenting with lemon-flavored pastries during the 18th century.


1. Preheat and Prepare

  • Start by preheating your oven to 350°F (175°C).
  • Line a 9×13-inch baking pan with parchment paper, allowing for some overhang on the sides to facilitate easy removal later.

2. Make the Shortbread Crust

  • In a mixing bowl, cream together softened butter and granulated sugar until the mixture becomes light and fluffy.
  • Sift in all-purpose flour and salt into the butter-sugar mixture, and stir until just combined. The dough should be crumbly yet cohesive when pressed.
  • Press the crust mixture evenly into the prepared baking pan, ensuring it covers the bottom.

3. Bake the Crust

  • Place the pan in the preheated oven and bake for 20-25 minutes or until the crust’s edges turn golden brown.

4. Prepare the Lemon Filling

  • As the crust bakes, prepare the lemon filling in a separate bowl. Whisk together granulated sugar and flour until well combined.
  • Add eggs one at a time, whisking thoroughly after each addition.
  • Stir in freshly squeezed lemon juice and lemon zest until the mixture becomes smooth.

5. Combine and Bake

  • Once the crust has finished baking, remove it from the oven and immediately pour the lemon filling evenly over the hot crust.
  • Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling has set and no longer jiggles in the center.

6. Cool and Serve

  • Remove the lemon bars from the oven and allow them to cool completely within the pan, using a wire rack.
  • Once cooled, utilize the parchment paper overhangs to lift the bars out of the pan.
  • For an optional finishing touch, dust the top with powdered sugar.
  • Proceed to cut the bars into squares or rectangles as per your preference.

These lemon bars, with their vibrant citrusy flavor and a touch of history, make for a delightful dessert. Whether shared at a picnic or savored as the perfect conclusion to a meal, they’re a timeless treat that brings a burst of sunshine to any occasion. Enjoy crafting and savoring these lemony delights!


prep time
15 minutes
cooking time
45 minutes
24 bars
total time
1 hour


  • 9x13-inch baking pan

  • Parchment paper

  • Mixing bowls

  • Electric mixer or a stand mixer

  • Zester or fine grater

  • Citrus juicer

  • Whisk

  • Sifter (optional)


  • 1 cup (2 sticks) unsalted butter, at room temperature

  • 1/2 cup granulated sugar

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 1/2 cups granulated sugar

  • 1/4 cup all-purpose flour

  • 4 large eggs

  • 2/3 cup freshly squeezed lemon juice (about 4-5 lemons)

  • Zest of 2 lemons

  • Powdered sugar, for dusting (optional)


Preheat and prepare.
Make the shortbread crust.
Prepare the lemon filling.
Combine and bake.
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