Lemon Bars

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The Lemon Bars My Son Can’t Get Enough Of

There are certain recipes that become more than just desserts—they become part of family tradition. For us, it’s lemon bars. My son has adored anything lemon-flavored since he was little, and these tangy, sweet bars have been his absolute favorite from the first bite.

When I bake them, he can hardly wait for them to cool, standing by the counter, sneaking little puffs of powdered sugar from the top when he thinks I’m not looking. I love that something so simple can make him light up with pure joy.

These lemon bars are the perfect balance of buttery, melt-in-your-mouth crust and bright, fresh lemon topping. They’re a hit for family gatherings, bake sales, or just because—it’s always “just because” in our house.

Lemon Bars Recipe

Ingredients

For the crust

  • 1 cup (120g) all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 cup (28g) confectioners’ sugar

  • 8 tablespoons (113g) unsalted butter, at room temperature

For the topping

  • 4 large eggs

  • 1 large egg yolk

  • 1 cup + 2 tablespoons (223g) granulated sugar

  • 3 tablespoons (21g) confectioners’ sugar

  • 1/4 cup (30g) all-purpose flour

  • 1/8 teaspoon salt

  • 2/3 cup (152g) lemon juice (freshly squeezed is best!)

  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8" square baking pan with parchment paper, leaving some overhang for easy removal.

  2. Make the crust:

    • In a medium bowl, whisk together the flour, salt, and confectioners’ sugar.

    • Work in the butter until evenly distributed; the mixture will be crumbly.

    • Press the crust firmly into the prepared pan. If it starts sticking to your hands, chill it in the freezer for 5–10 minutes before pressing again.

    • Bake for 30–35 minutes, or until golden brown.

  3. Reduce oven temperature to 325°F (163°C).

  4. Make the topping:

    • While the crust bakes, whisk together the eggs, egg yolk, granulated sugar, and confectioners’ sugar until smooth.

    • Add flour and salt, whisk again, then mix in the lemon juice until fully combined.

    • Let the mixture rest for about 15 minutes to allow most of the bubbles to disappear.

  5. Bake the bars:

    • Pour the filling over the hot crust.

    • Bake for about 30 minutes, or until the filling looks set and slightly dry on top.

  6. Cool and finish:

    • Cool completely on a wire rack before slicing.

    • Dust generously with confectioners’ sugar just before serving.

Baking Tips

  • Extra lemony twist: Stir the finely grated zest of 1 lemon into the crust dough before baking.

  • Perfect removal: Use parchment paper to create a “sling” so you can lift the bars out easily after cooling.

  • Serving tip: For clean cuts, chill the bars first and wipe your knife between slices.

These lemon bars never last long in my kitchen. The tangy lemon flavor and the melt-in-your-mouth crust keep my son coming back for “just one more” — which always turns into three. I hope they bring as much sunshine to your table as they do to ours.

If you want, I can also make you a Pinterest-ready recipe card graphic and a shorter “jump-to-recipe” section so your Blogger post feels professional and easy for readers to navigate. That would make it even more shareable and user-friendly.