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Tangy Lemon Bars Recipe Easy Homemade Zesty Bars with Powdered Sugar

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These tangy lemon bars feature a crisp, buttery crust paired with a bright, zesty lemon filling dusted generously with powdered sugar. Perfect for potlucks, family gatherings, or a sweet treat anytime.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour (use gluten-free flour blend for gluten-free option)
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 2/3 cup fresh lemon juice (about 3–4 juicy lemons)
  • 1 tablespoon lemon zest
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan lightly or line it with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
  3. Add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture. Mix on low speed or gently fold with a spatula until just combined. The dough should be crumbly but hold together when pressed.
  4. Press the crust mixture evenly into the bottom of your prepared pan, smoothing it out to create an even layer.
  5. Bake the crust for 15-18 minutes, or until the edges are lightly golden. Remove from oven and let cool slightly.
  6. In a large bowl, whisk together 4 large eggs and 1 1/2 cups granulated sugar until well blended and slightly frothy, about 2 minutes.
  7. Add 1/4 cup all-purpose flour to the egg mixture, whisking until smooth. Stir in 2/3 cup fresh lemon juice and 1 tablespoon lemon zest.
  8. Pour the lemon filling over the baked crust evenly.
  9. Bake for an additional 20-25 minutes at 350°F (175°C) until the filling is set but still slightly jiggly in the center.
  10. Remove from oven and let cool completely in the pan on a wire rack for 1-2 hours. Optionally, chill in the fridge once cooled to room temperature.
  11. Dust generously with powdered sugar using a fine mesh sieve. Cut into squares with a sharp knife, wiping the knife clean between slices.

Notes

Do not overmix the crust once flour is added to avoid a tough crust. Always zest lemons before juicing to avoid bitter pith. Bake crust until just golden, and filling until set but slightly jiggly. Use a sharp knife wiped clean between cuts for neat slices. For dairy-free, substitute butter with coconut oil; for gluten-free, use gluten-free flour blend.

Nutrition

Keywords: lemon bars, tangy lemon bars, lemon dessert, powdered sugar, easy lemon bars, homemade lemon bars, zesty lemon bars

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