If you’re craving a bright, tangy treat that brings sunshine to your dessert plate, then this Lemon Bars with Powdered Sugar Recipe is exactly what you need. Picture a buttery, tender crust layered beneath a luscious, tart lemon filling, all topped with a delicate dusting of powdered sugar that melts in your mouth. It’s the perfect balance of sweet and sour, easy to make, and irresistible for anyone who loves classic yet fresh desserts. Trust me, once you try these lemon bars, they’ll quickly become a beloved go-to treat for any occasion.
Ingredients You’ll Need
This Lemon Bars with Powdered Sugar Recipe uses simple, everyday ingredients that come together beautifully to create such an elegant dessert. Each component plays a crucial role: from the rich, buttery crust to the tangy lemon filling that’s both smooth and zesty.
- Unsalted butter (1 cup, softened): Provides a rich, tender base that holds the crust together perfectly.
- Granulated sugar (2 cups total): Sweetens both the crust and filling, balancing the tart lemon flavor.
- All-purpose flour (2 1/4 cups total): Creates a sturdy yet tender crust and helps thicken the filling.
- Salt (1/4 teaspoon): Enhances all the flavors, making the lemon pop even more.
- Large eggs (4): Add structure and richness to the lemon filling, ensuring it sets beautifully.
- Freshly squeezed lemon juice (2/3 cup): The star of the show, providing fresh brightness and tang.
- Lemon zest (1 tablespoon): Infuses extra citrus aroma and sharpness to deepen the lemon flavor.
- Powdered sugar (for dusting): Gives the final touch of sweetness and a pretty snowy finish that makes these bars irresistible.
How to Make Lemon Bars with Powdered Sugar Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and lightly greasing or lining a 9×13-inch baking pan with parchment paper—this will make removal a breeze later. In a medium bowl, cream together the softened butter and 1/2 cup of granulated sugar until the mixture is smooth and creamy. Then add the 2 cups of flour and a pinch of salt, mixing until you form a crumbly dough. Press this dough evenly into the bottom of your prepared pan, making sure the edges are nicely pressed down. Bake for about 18 to 20 minutes until the edges just begin to turn golden. This buttery crust sets the foundation for the luscious lemon topping, so getting this step right is important!
Step 2: Whisk the Lemon Filling
While the crust is baking, whisk together 1 1/2 cups granulated sugar and 1/4 cup flour in a large bowl. Crack in four large eggs and add the freshly squeezed lemon juice and lemon zest, then whisk everything until smooth and fully combined. This mixture will create the rich, tart filling that sets atop your crispy crust, so be sure to mix thoroughly to avoid lumps.
Step 3: Bake with the Filling
The moment your crust comes out of the oven, pour the lemon filling over the hot crust while it’s still warm. Then return the pan to the oven and bake for another 20 to 25 minutes. You’ll know it’s ready when the filling is just set and barely jiggles in the middle—this delicate wobble ensures a creamy, custard-like texture after cooling.
Step 4: Cooling and Dusting
Allow your lemon bars to cool completely in the pan—this cooling step is crucial to let the lemon filling finish setting perfectly. Once cooled, generously dust the top with powdered sugar. This final touch not only adds sweetness but also gives the bars a beautiful, elegant look, inviting everyone to dive right in!
How to Serve Lemon Bars with Powdered Sugar Recipe
Garnishes
Adding a simple garnish can elevate your Lemon Bars with Powdered Sugar Recipe from delightful to show-stopping. Try sprinkling extra lemon zest on top or a few fresh mint leaves for a pop of color and freshness. A thin lemon slice on the side can also complement the citrus notes beautifully without overpowering the delicate sweetness.
Side Dishes
These lemon bars shine on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream can add contrasting creamy textures. Fresh berries, like raspberries or blueberries, also pair wonderfully by adding a tart, juicy burst to every bite. For a tea party or brunch, serve alongside light teas or sparkling water for a refreshing balance.
Creative Ways to Present
If you’re feeling creative, try cutting the bars into bite-sized squares and serving them on a pretty platter dusted with extra powdered sugar and edible flowers. For a casual gathering, wrap individual bars in parchment paper tied with twine – it makes for beautiful take-home treats. Using colorful cupcake liners inside a muffin tin is another charming way to offer single servings that guests can easily grab and enjoy.
Make Ahead and Storage
Storing Leftovers
These lemon bars keep incredibly well in the fridge. Store leftover bars in an airtight container and they’ll stay fresh for up to 4 days. Chilling them also makes slicing easier and helps maintain clean edges, so cool them well before cutting and serving.
Freezing
You can freeze lemon bars to enjoy later! Wrap individual bars tightly in plastic wrap and then place them in a freezer-safe container or bag. Frozen lemon bars maintain their delicious taste and texture for up to 2 months. When ready to eat, thaw them in the fridge overnight to keep the filling smooth and creamy.
Reheating
Since lemon bars are best served cool or at room temperature, reheating is usually not necessary. But if you prefer a slightly warmer bar, let it come to room temperature or microwave it gently for about 10 seconds—just enough to take the chill off without melting the powdered sugar topping.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
While bottled lemon juice can work in a pinch, freshly squeezed lemons offer much brighter and more vibrant flavor that really makes this Lemon Bars with Powdered Sugar Recipe shine. Always aim for fresh if possible to get that zesty kick.
How do I get clean slices when cutting lemon bars?
For the cleanest edges, chill the bars thoroughly in the refrigerator before slicing. Using a sharp knife, wipe the blade clean between cuts to avoid dragging filling or powdered sugar across the bars.
Can I make the crust gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free baking flour blend. Just be sure to pick one with xanthan gum included for the best texture and follow the recipe as usual.
Why does my lemon filling sometimes crack?
If your filling cracks, it’s usually because it was baked too long or at too high a temperature. Follow the baking times closely, and remove the bars when the filling is just set and slightly jiggly in the center for a smooth finish.
How do I make the lemon bars more tangy?
If you love extra lemon punch, add a bit more lemon zest or a pinch of citric acid to the filling mixture. Just be careful not to overdo it—balance is the key to the best tasting bars.
Final Thoughts
I can’t recommend this Lemon Bars with Powdered Sugar Recipe enough—it’s a bright, delicious way to brighten up any day or celebration. The combination of buttery crust, tangy lemon filling, and that snowy powdered sugar finish is simply irresistible. Whether you’re a seasoned baker or trying your hand at lemon bars for the first time, this recipe is straightforward, satisfying, and guaranteed to become a favorite that everyone will ask for again and again. Go ahead, treat yourself and your loved ones to a batch today!
Print
Lemon Bars with Powdered Sugar Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic Lemon Bars offer a perfect balance of tangy lemon filling and buttery shortbread crust, dusted with powdered sugar for a sweet finish. Easy to prepare and baked to perfection, they make an irresistible dessert or snack for any occasion.
Ingredients
For the crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
For topping:
- Powdered sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper to prevent sticking.
- Make crust: In a medium bowl, cream together the softened butter and 1/2 cup sugar until smooth and fluffy. Add the 2 cups flour and 1/4 teaspoon salt, mixing until crumbly dough forms. Press this dough evenly into the bottom of the prepared pan.
- Bake crust: Bake the crust for 18–20 minutes, or until the edges turn a light golden brown, ensuring a firm base for the filling.
- Prepare filling: While the crust bakes, whisk together 1 1/2 cups sugar and 1/4 cup flour in a large bowl. Beat in the 4 large eggs, then add freshly squeezed lemon juice and lemon zest; whisk until completely smooth and well combined.
- Pour and bake filling: As soon as the crust comes out of the oven, pour the lemon filling evenly over it. Return the pan to the oven and bake for another 20–25 minutes, or until the filling is set but still slightly jiggles in the center.
- Cool and finish: Remove the lemon bars from the oven and let them cool completely in the pan to allow the filling to fully set. Once cooled, dust generously with powdered sugar.
- Slice and serve: For cleaner slices, chill the bars before cutting into 16 squares. Serve and enjoy your tangy, sweet lemon bars.
Notes
- Chilling the lemon bars before slicing helps achieve cleaner edges for neat serving.
- For extra lemon tang, add a pinch of citric acid or increase the lemon zest in the filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
