What is so wonderful about these Tart Lemon Bars? The secret is the cookie crust. Fresh lemon zest is added to the buttery crust and then topped with a tart, tangy lemon filling.
This easy lemon bars recipe is one of our favorite lemon desserts, and it uses simple ingredients.
This post was updated in March 2021 with new information and photographs.
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Lemons, lemons, lemons
We have a Meyer Lemon Tree, but Meyer lemons are slightly more on the sweet side. If you are using Meyer lemons, you might not get quite the flavor a real lemon lover is going for. The photos in this post are using Meyer lemons.
One day, my son's friend handed me a bag of huge, thick-skinned lemons that were not Meyers. They made fantastic Tart Lemon Bars. If you are not sure what is available in your area, talk to the produce clerk at your local grocery store, and they can help you pick out the best fresh lemons for you.
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These Tart Lemon Bars have a thick buttery crust, and a silky tart lemon filling topped off with a sprinkle of powdered sugar.
Ingredients needed
For the crust
- Flour
- Salt
- Powdered Sugar
- Butter or Margarine
- Lemon Zest
For the filling
- Fresh Lemon Juice
- Lemon Zest
- Flour
- Granulated Sugar
- Salt
- Eggs
How to prepare this recipe
- Pre-heat the oven to 350-degrees.
- Combine flour, powdered sugar, salt, butter, and lemon zest to a large mixing bowl. You can either use an electric hand mixer, food processor, or a pastry blender.
- Spray a 13 x 9-inch glass baking dish with non-stick spray.
- Press the cookie base into the baking dish using your fingers.
- Bake the lemon cookie base for about 20 minutes.
- While the crust is baking, make the lemon filling. Beat the eggs in the same bowl used for the cookie base if possible.
- Add the lemon juice, lemon zest, sugar, flour, and salt to the beaten eggs. Mixt well.
- After the crust has baked for 20 minutes, remove it from the oven and slowly and carefully pour in the lemon filling.
- Return the lemon cookies to the oven and continue to bake for 20 - 25 minutes. The Lemon Cookie Bars are done when the center of the filling has set, and the top of the bars are just starting to turn a golden brown color.
- Remove from the oven and cool the cookie bars on a wire rack.
Step by step with photos
Making the cookie base
In a large mixing bowl, combine the butter or margarine with the flour, powdered sugar, salt, and lemon zest. The butter or margarine works best at room temperature.
You can use a pastry cutter, a fork, your fingers, or do like I do and use an electric mixer. A food processor also works well for this. I prefer the electric mixer because it is quick and easy to clean up.
Mix ingredients for the crust, but do not over mix. Having little bits of butter showing through in the coarse crumbs makes for a better crust.
Press mixture into a 13 x 9-inch glass pan that has been sprayed with non-stick spray. Bake crust in a 350-degree oven for about 20 minutes.
Making the lemon filling
Using the same bowl, you made the crust in, beat the eggs using an electric mixer. After about 30 seconds of mixing, add the granulated sugar, salt, lemon juice, and lemon zest.
After the crust bakes for about 20 minutes, slowly and carefully pour the lemon mixture over the hot crust.
Continue to bake for another 20 - 25 minutes. The Lemon Cookie Bars are done when the center of the filling has set, and the top of the bars are just starting to turn a golden brown color.
As you can see in the photo above, I can't wait for the cookies to cool completely before cutting them. The cut is cleaner when they are cool. However, they are yummy when they are warm too!
Use a sharp knife to cut these cookies. Store these cookies in an airtight container or cover the baking dish with plastic wrap or aluminum foil.
Recipe
Tart Lemon Bars
Equipment
- Electric Mixer or Food Processor
Ingredients
Crust
- 1 cup Butter or Margarine, slightly softened
- ½ cup Powdered Sugar
- 2 Cups All-purpose Flour
- ¼ teaspoon Salt
- 1 Zest from 1 Lemon
Filling
- 4 Eggs
- 1 ½ cups Granulated Sugar
- ¼ cup All-purpose Flour
- ¼ teaspoon Salt
- 2 Zest from 2 Lemons
- ¾ cup Lemon Juice fresh
Instructions
- Pre-heat the oven to 350-degrees.
- Combine flour, powdered sugar, salt, butter, and lemon zest to a large mixing bowl. You can either use an electric hand mixer, food processor, or a pastry blender.
- Spray a 13 x 9-inch glass baking dish with non-stick spray.
- Press the cookie base into the baking dish using your fingers.
- Bake the lemon cookie base for about 20 minutes.
- While the crust is baking make the lemon filling. Beat the eggs in the same bowl used for the cookie base if possible.
- Add the lemon juice, lemon zest, sugar, flour, and salt to the beaten eggs. Mixt well.
- After the crust has baked for 20 minutes, remove it from the oven and slowly and carefully pour in the lemon filling.
- Return the lemon cookies to the oven and continue to bake for 20 - 25 minutes. The Lemon Cookie Bars are done when the center of the filling has set, and the top of the bars are just starting to turn a golden brown color.
- Remove from the oven and cool the cookie bars on a wire rack.
Nutrition
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If you tried this easy recipe for Tart Lemon Bars and liked it, please use the above recipe card’s stars to rate the recipe. If you have a question or suggestion about this or any other recipe, please leave a comment, and I will respond as soon as possible.
Fantastic! Hard to find a tart and tangy recipe but this one is so good. The second time I made them I increased lemon juice to 1cup and 2 full tablespoons of zest as well as reducing sugar to 1cup and increased flour to 1/2 cup. Super tangy just the way we love them. They were gone by the end of the day! Wonderful original recipe
Awesome! I am a firm believer in adjusting a recipe to work for you. I am so glad you enjoyed the Lemon Bars!
The best
Thank you!
Fantastic! Made once this way and once with half lemon half orange juice and zest! solid recipe! Did find though that I had to bake the crust a little longer than required as it was still pretty blonde after 20 minutes me my family likes a well done crust! (I also used salted butter for the crust but again that is a personal preference.) Thanks for a great recipe!!
Awesome and thank you! Take care.