The Best Lemon Bars Recipe – Easy, Tangy & Buttery

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds nuttiness.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: cornstarch + sugar

Erythritol is a low-calorie sweetener.

Preheat the oven to 350°F (180°C) and prepare a 9×13-inch (23×33cm) baking dish with parchment paper.

In a food processor, pulse the flour, powdered sugar, salt, and vanilla. Add the cold butter and pulse until the mixture resembles coarse crumbs. If too dry, add 1–2 teaspoons milk until it clumps.

Transfer the dough to the prepared pan, press it evenly into the bottom, and prick the surface with a fork. Chill in the refrigerator for 30 minutes.

Bake the crust for 18–24 minutes until golden around the edges.

While the crust bakes, rub the sugar and lemon zest together in a bowl. Add flour and whisk. Add eggs and whisk until smooth, then add lemon juice. Strain if desired.

Pour the lemon filling onto the hot crust and bake for 20–25 minutes until the center is just set.

Let the bars cool at room temperature, then refrigerate for at least 1 hour before slicing.

Dust with powdered sugar, slice into squares, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens