This Easy Lemon Bars Recipe has the perfect combination of tart and sweet. Made with a vanilla crust and a smooth lemon filling, these are easily the best lemon bars ever!
- 2 cups + 2 tbsp (276g) all-purpose flour
- 1 cup (115g) powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup (224g) unsalted butter, melted
- 2 1/2 cups (518g) granulated sugar*
- 1/2 cup (65g) all-purpose flour
- 7 large eggs
- 1 cup (240ml) fresh lemon juice (4-5 lemons)
- Pinch salt
- Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
- To make the crust, combine the flour, powdered sugar and salt in a medium bowl.
- Add the melted butter and vanilla extract and stir to combine completely.
- Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it’s even.
- Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
- To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don’t over mix.
- Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.
- Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they’ll last for 5-6 days.
Don’t reduce the sugar. It not only adds sweetness (which helps reduce how tart the filling could be), but it also adds moisture. That moisture helps keep these bars from cracking.
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