These Lemon Bars are about as close as it gets to baking sunshine into a dessert. With a soft citrus center and a dusting of powdered sugar, lemon bars are a classic spring and summer dessert. Learn how to make this easy lemon treat and bring a little cheer to your dessert table!
Reasons to Make this Recipe
- With a sink your teeth into buttery crust, they are impossible to resist.
- They’re so easy to make. Just a few simple ingredients and no fuss.
- Plenty of zesty citrus flavor from REAL lemon juice.
- These versatile bars are easy to slice and serve for any occasion.
And can we talk about that lovely bright yellow color of these Lemon Bars? So vibrant, eye catching and downright irresistible.
Homemade Classic Lemon Bars
When it comes to lemon desserts, lemon bars are the cream of the crop. I love a slice of Lemon Ice Box Pie or a crunchy Lemon Cookie too. There’s just something about an old fashioned, no-frills lemon bar that keeps me coming back for more.
A light butter crust surrounds a lemon curd filling that’s equal parts tangy and sweet. This is the Pioneer Woman lemon bars recipe, are they really are the very best version of this familiar treat.
You can sprinkle them with a bit of confectioner’s sugar for a pretty touch–or enjoy them plain. You’ll love them either way!
How To Make Lemon Bars
This Lemon Bars recipe comes together like a breeze. The results are impressive no one will suspect how easy they are to pull together.
What’s Needed For This Recipe
Ingredients
Ingredients at a glance, full printable recipe for Lemon Bars Pioneer Woman is found below.
- Melted butter – I recommend unsalted to avoid bars that are too salty.
- Granulated sugar
- All-purpose flour – 1:1 gluten-free flour can be substituted. I have not tested other types of flour.
- Sea salt – Table salt can be substituted by cutting the amount in half.
- Eggs – make sure to use large sized eggs.
- Fresh lemon juice – Use fresh for best flavor.
- Confectioner’s sugar – Optional-for dusting bars.
Supplies
- Measuring cups and spoons
- 9×13 inch baking dish
- Hand-held mixer or whisk
- Wooden mixing spoon
- Mixing bowls
- Parchment paper
- Sharp knife or bench scraper
Steps To Take
Steps at a glance, full printable recipe is found below.
- Combine butter, sugar, flour and salt to create the crust.
- Press crust into a baking pan, bake for 15-20 minutes.
- Prepare filling by mixing together eggs, sugar, lemon juice, vanilla and flour.
- Pour filling over baked crust and bake for approximately 20 minutes.
- After baking allow to cool for at least two hours, then chill in refrigerator prior to serving.
It’s that easy to make the best Lemon Bars like Pioneer Woman!
Tips & Tricks for Best Lemon Bars
- Use room temperature eggs. Plan ahead and let the eggs sit on the counter for at least 30 minutes before using. This makes them easier to incorporate for a smooth center.
- How to Cut Lemon Bars. Use a sharp knife (not serrated) for clean even cuts. Wipe the knife between each cut to remove crumbs.
- Clear Vanilla. For best color, use clear vanilla extract in this recipe. While regular vanilla can be used, it will darken the color of the bars slightly.
Frequently Asked Questions
How do I store these bars?
Keep these bars tightly wrapped and chilled in the refrigerator for up to 1 week.
Can I use store-bought lemon juice?
Freshly-squeezed lemon juice is the way to go with this recipe! Lemon is the main flavor and to get the best lemon flavor you want to use fresh lemons.
How can I get more juice from a lemon?
To get the most juice from your fresh lemon, soften it in the microwave before slicing and juicing. I put mine in the microwave for about 15 seconds. You can also roll the lemon on the counter top before squeezing to release even more juice.
Why are my Lemon Bars runny?
If your Lemon Bars have a runny center, it might be because you under baked the crust. The bars will also become runny the longer they sit out at room temperature.
Can I leave these bars at room temperature?
While ok to sit out for an hour or so, I don’t recommend keeping these bars at room temp. They lemon filling is very delicate and will become runny if left out. Keep them chilled for best texture and consistency.
Can I reduce the amount of sugar?
I do not recommend reducing the sugar. The sugar serves to help the filling set up to the proper consistency as well as to help balance out the tartness of the lemons.
Can these be frozen?
Yes. Cut the bars and add them to a large baking sheet making sure they aren’t touching. Freeze for 1 hour. Remove the bars from the freezer and wrap each bar in plastic wrap and then either wrap with aluminum foil or add to a freezer-safe container. Keep frozen for up to 3 months. Thaw in the refrigerator when ready to eat.
More Recipes You’ll Love
Lemon lovers can’t get enough of these other delicious recipes!
- Starbucks Lemon Loaf Copycat
- Lemon Rolls
- Lemon Lime Bundt Cake
- Ombre Lemon Cupcakes
- Lemon Poppy Seed Muffins
- Mini Lemon Tarts
- Lemon Cake With Lemon Glaze
Lemon Bars
Ingredients
For the Crust
- 8 ounces unsalted butter, melted
- 1/2 cup granulated sugar
- 2 cups all purpose flour
- 1/4 tsp finely ground sea salt
For the Filling
- 6 large eggs room temperature
- 1 1/2 cups granulated sugar
- 1 cup freshly squeezed lemon juice from 6-7 lemons
- 2 tsp clear vanilla extract
- 1/4 cup all purpose flour
- confectioner's sugar optional (for dusting)
Instructions
- Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper and set aside.
- Add the butter to a large mixing bowl. Add in the granulated sugar and use a hand-held mixer or whisk to cream together the butter and sugar until well-combined.
- Mix in the flour and salt.
- Press the crust into the bottom of the prepared baking pan and bake for 15-20 minutes, or until just beginning to lightly brown around the edges.While the crust is baking, prepare the filling.
- Add the eggs and sugar to a large mixing bowl. Use a hand-held mixer to mix the eggs and sugar until well-combined.
- Add in the lemon juice and vanilla and mix until well-combined. Mix in the flour until combined.
- Pour the filling mixture over the cooked crust and return to the oven to bake for 20-22 minutes, or until the filling is set.
- Remove from the oven and allow to come to room temperature before placing in the fridge to chill for 2 hours. Dust the bars with powdered sugar if desired and remove from pan before cutting into squares.
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Teri Juarez says
Made these last night , super yummy and so easy to bake.
Suz says
These taste wonderful. Only problem I had using the 8oz of butter (2 sticks) the crust was very hard. First time I made them I mistakenly used only 4 oz, (1 stick of butter) and although the crust was a bit crumbly, it was better that time then when I followed and used 8 oz. Any ideas?
Christi Johnstone says
Make sure not to overly compact the crust in the pan, as that can result in a harder crust. Hope that helps!
Debbie says
Can this be made with vegan eggs?
Christi Johnstone says
I’m not familiar with vegan eggs so I honestly don’t know how they perform in this or any other recipe. Sorry.
Bonnie Parker says
I had so many compliments on these wonderful lemon bars. I am making them again
Lauren Murto says
I added the flour to the lemon mixture as directed, and it clumped. I couldn’t get them to dissolve
Bonnie Parker says
This recipe turned out fantasticly great 👍
I baking more for my church fuction in 2 days
I recommend this one
Thank you !
C says
So which is it? 8 or 4 oz?
Christi Johnstone says
As stated in the recipe card, 8 ounces of butter.
Sally Kay Glenn says
I was afraid to use this recipe because the amount of butter is still not clear. I pound of butter is usually 4 4oz sticks. One cup (8 oz) is 2 4 oz sticks.
Christi Johnstone says
8 ounces unsalted butter, melted. Not sure why it’s showing the 1 stick in lighter text. Always go with the bold clear text. I’m having my web support check out that, but it’s 8oz.
Alexis says
Hello Cristi! I am making your lemon bar recipie but am confused as to how much butter to use, 4oz or 8oz, 1 stick or 2. Please help! My mouth is watering waiting to make these for our Easter celebration Sunday.
Thanks!
Alexis
Christi Johnstone says
As indicated in the recipe ingredients: 8 ounces unsalted butter
This is typically one stick, but there are some oddball brands that make different size sticks. ALWAYS go by the measurements given (things like 4 cups, 2 ounces, etc) because that won’t vary, while how much of an item a brand puts in a package, can.
Marie says
4 oz of butter is 1 stick. The recipe indicates “8 oz butter, melted 1 stick”. This is an error in the printed recipe. Which is the correct amount of butter for the recipe?
Christi Johnstone says
Marie, apologies for the typo, it’s been corrected, thanks!
Marie Gaetano says
Thank you for clarifying! These look fabulous!