American · Desserts

Lemon bars

Name: Lemon bars
Prep time: 20 min
Cook time: 42 min
Total time: 4 h 2 min
Yield: 24 bars
Cuisine: American
Ingredients: 1 cup (226 grams) unsalted butter, melted; 1/2 cup (100 grams) granulated sugar, for crust; 2 teaspoons vanilla extract; 1/2 teaspoon fine sea salt; 2 cups plus 2 tablespoons (265 grams) all-purpose flour, for crust; 2 cups (400 grams) granulated sugar, for filling; 6 tablespoons (48 grams) all-purpose flour, for filling; 6 large eggs, room temperature; 1 cup (240 grams) fresh lemon juice; 1 tablespoon finely grated lemon zest; Confectioners' sugar, for finishing

Bright, tangy lemon custard over buttery shortbread with a delicate snowy sugar finish.

About 4 hr 5 minTotal

About 1 hr 5 minActive

$Cost

ModerateDifficulty

Makes 24 bars

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 24 bars

1 cup (226 grams) unsalted butter, melted
1/2 cup (100 grams) granulated sugar, for crust
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
2 cups plus 2 tablespoons (265 grams) all-purpose flour, for crust
2 cups (400 grams) granulated sugar, for filling
6 tablespoons (48 grams) all-purpose flour, for filling
6 large eggs, room temperature
1 cup (240 grams) fresh lemon juice
1 tablespoon finely grated lemon zest
Confectioners' sugar, for finishing

Instructions

Heat oven to 325°F. Line a with a parchment sling. Stir melted butter, crust sugar, vanilla, and salt, then stir in the 2 cups plus 2 tablespoons flour until a soft dough forms. Press in an even compact layer.
Bake crust 18 to 22 minutes until the edges are lightly golden and the center looks dry. While it bakes, sift the filling sugar and 6 tablespoons flour together. Whisk in eggs, then lemon juice and zest only until smooth, avoiding a thick cap of foam.
Pour filling onto the hot crust through a fine strainer. Bake 20 to 25 minutes more until the edges are set and the center moves as one slight wobble; do not wait for browning or a completely rigid center.
Cool fully in the pan, then refrigerate at least 2 hours. Lift out, cut with a hot dry knife, and dust with confectioners' sugar immediately before serving because the moist filling dissolves it over time.
Refrigerate covered up to 5 days, separating layers with parchment. Serve chilled for clean custard bars or let stand 10 minutes for a softer shortbread bite.

United StatesAmerican baking and dessert traditions

From the table

About this recipe

The modern American lemon bar pairs a pressed shortbread base with a bright baked lemon-and-egg custard, creating a portable two-layer dessert that became common in home baking and community cookbooks.

The familiar American lemon bar pairs two contrasting layers: sturdy buttery shortbread and a soft tart lemon custard. Fresh juice provides acidity, zest adds aromatic lemon oil, and sifting the sugar with flour prevents filling lumps. Low heat and a slight center wobble keep the custard creamy instead of rubbery; the white sugar dust is the finish, not a substitute for balanced filling. This Kwilt version follows the reviewed household adaptation: Center the 1,307-review low-temperature formula, retain a generous but balanced fresh-lemon filling, and add hot-crust straining plus precise wobble and chill cues for clean household success.

Sources

Dinner does not stop at the recipe