Best Lemon Bars

By Julia Moskin

Updated Feb. 29, 2024

Best Lemon Bars
Rikki Snyder for The New York Times
Total Time
1 hour, plus cooling
Rating
4(1,511)
Comments
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Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling. Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust. (Once baked, the coconut flavor almost disappears.)  Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle. For an easy lemon tart, simply cut the recipe in half and bake it in an 8-inch round tart pan, pressing the crust up the sides.

Featured in: The Ideal Lemon Bar: A Fierce Filling and a Strong Supporting Crust

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Ingredients

Yield:About 2 to 3 dozen bars, depending on size

    For the Crust

    • 2cups/240 grams all-purpose flour
    • 1cup/225 grams very cold unsalted butter (2 sticks), cut into small chunks
    • ½cup/50 grams sweetened shredded coconut (see note)
    • ¼cup/30 grams confectioners' sugar, more for sprinkling
    • Pinch of salt

    For the Filling

    • 2cups/400 grams granulated sugar
    • 4eggs
    • ½cup/120 milliliters freshly squeezed lemon juice
    • ¼cup/30 grams all-purpose flour
    • 1teaspoon baking powder
    • Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)

160 calories; 7 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 2 grams protein; 36 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the crust: Heat oven to 350 degrees. Butter a 9-by-13-inch or 9-by-9-inch baking pan, preferably nonstick.

  2. Step 2

    In a stand mixer or food processor, combine crust ingredients. Mix or pulse until well combined and moist clumps form. Using your hands, press mixture evenly but gently into prepared pan.

  3. Step 3

    Bake crust until edges and top are light golden brown, 20 to 25 minutes. Rotate once for even browning.

  4. Step 4

    Meanwhile, make the filling: Whisk all the ingredients together until smooth.

  5. Step 5

    Pour filling over hot parbaked crust and return to the oven. Bake until filling is almost set, about 20 minutes more. (Thicker squares, baked in the 9-by-9-inch pan, will take longer.) Start checking after 15 minutes; when you give the pan a gentle shake, filling should be lightly set all over and still quivery in the very center.

  6. Step 6

    Let lemon bars cool completely in the pan on a wire rack. Sprinkle the top lightly and evenly with confectioners' sugar.

  7. Step 7

    Cut into squares, diamonds or rectangles and remove from pan. Keep refrigerated until ready to serve. If desired, sprinkle again with confectioners' sugar just before serving.

Tip
  • To make sweetened coconut, combine ½ cup/120 milliliters water and ½ cup/100 grams granulated sugar in a small pan and stir over low heat until sugar melts. Mix in ½ cup/50 grams unsweetened coconut shreds or flakes and set aside at least 30 minutes to absorb. Drain off any extra syrup before adding to crust.

Ratings

4 out of 5
1,511 user ratings
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Comments

Bobby

I'm confused about the pan size. 9"x9" = 81 sq. inches, 9"x 13" = 117 sq. inches. Which is correct?

Jay

Can anyone suggest a substitute for the coconut? I don't want to taste coconut in lemon bars even if the flavor has "almost disappeared."

Patricia Carella

You ned to add some lemon zest to the filling recipe. The lemon juice is not strong enough by itself.

Sarah Mohr

Have made these more than once and they are great. I also used the crust with chopped apples in a pie pan to make tarts. My family ate two in about three days.

Noelle

Should the oven temp be lowered or the crust cooled before baking? I wound up with inedible caramel on top.

MR Mack

I would definitely add more lemon juice next time, and I did add zest this time.

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