Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
There’s something magical about Classic Lemon Bars with Smooth Custard Layer. I still remember the first time I made them, back when I was experimenting in my tiny kitchen, determined to find the perfect balance of tart and sweet. My kitchen smelled like sunshine and sugar, and by the time my family got home, the lemony aroma had drawn them in like a magnet. We sat around the table, laughing, dusting powdered sugar onto our fingers, and savoring every bite. That memory reminds me why I love cooking so much: food isn’t just nourishment it’s joy, it’s love, it’s connection.
Ever since that day, lemon bars have become my go-to dessert for everything from casual afternoon teas to cozy weekend treats. Their buttery shortbread crust paired with a smooth, tangy custard layer is nothing short of perfection. Today, I’ll share with you my exact method for making these bars, from the little kitchen secrets that give them that melt-in-your-mouth texture to my tips for serving and storing them.
Why I Love Making This Recipe
There’s a reason why Classic Lemon Bars with Smooth Custard Layer are timeless. First, they’re simple. I love recipes that don’t require a million steps or obscure ingredients. Second, they bring a moment of sunshine no matter the season. That bright lemon flavor is like a small celebration in your mouth. Finally, making them reminds me of the small joys of baking the little victory when the crust is golden, the custard sets just right, and the powdered sugar falls like snow. These bars aren’t just dessert; they’re memories in edible form.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for the perfect lemon bars:
- For the crust:
- 1 cup (230g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- ÂĽ teaspoon salt
- For the lemon custard layer:
- 4 large eggs
- 1 ½ cups (300g) granulated sugar
- ÂĽ cup (30g) all-purpose flour
- ½ teaspoon baking powder
- ÂĽ cup (60ml) freshly squeezed lemon juice (about 2 lemons)
- Zest of 2 lemons
- Powdered sugar, for dusting
Little kitchen secrets:
- Make sure your butter is soft, not melted. This keeps the crust tender but firm.
- Use fresh lemon juice and zest. Bottled lemon juice will never give the same brightness.
- Let the bars cool completely before slicing. It helps the custard set perfectly.
- Dusting powdered sugar right before serving keeps it looking beautiful, not melted into the custard.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving a little overhang to lift the bars later.
- For the crust, cream together the softened butter and sugar in a mixing bowl until light and fluffy.
- Add the flour and salt, mixing gently until just combined. The dough should look sandy but stick together when pressed.
- Press the dough evenly into the prepared pan and bake for 18-20 minutes, or until lightly golden on the edges.
- While the crust bakes, whisk together eggs, sugar, flour, baking powder, lemon juice, and zest in a medium bowl until smooth and silky.
- Pour the lemon mixture over the baked crust and return to the oven. Bake for another 20-25 minutes until the custard is set but slightly jiggly in the center.
- Remove from the oven and allow the bars to cool completely at room temperature. Then chill in the fridge for at least 2 hours.
- Using the parchment paper overhang, lift the bars from the pan and dust generously with powdered sugar. Slice into squares or rectangles.
How I Serve It at Home
I like serving Classic Lemon Bars with Smooth Custard Layer chilled. They’re perfect alongside a cup of hot tea or coffee. For a special touch, I sometimes add a few edible flowers or a thin slice of lemon on top for a pretty presentation. My family loves them best straight from the fridge, but I have to hide them occasionally because they disappear quickly!
Storage, Reheating & Make-Ahead Tips
- Storage: Store lemon bars in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze uncut bars in a freezer-safe container for up to 2 months. Thaw in the fridge before slicing.
- Make-ahead: You can make them a day ahead sometimes chilling them overnight actually makes the flavors even better.
- Reheating: Lemon bars are usually served cold, but if you prefer them slightly warm, leave them at room temperature for 10-15 minutes.
100-Word Short Version
Classic Lemon Bars with Smooth Custard Layer combine a buttery shortbread crust with a tangy, silky lemon custard. Preheat your oven, make a simple buttery crust, and bake until golden. Whisk together eggs, sugar, flour, lemon juice, and zest for the custard, pour over the baked crust, and bake again until set. Chill, dust with powdered sugar, and slice into squares. Serve cold for a refreshing dessert or snack. Perfect for family gatherings, afternoon tea, or as a sweet treat anytime, these lemon bars are bright, comforting, and always bring a smile.
Recipe Card Section
⏱️ Time
- Prep: 15 mins
- Cook: 45 mins
- Chill: 2 hrs
- Total: 3 hrs
đź›’ Ingredients
Crust:
- 1 cup (230g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- ÂĽ teaspoon salt
Custard Layer:
- 4 large eggs
- 1 ½ cups (300g) granulated sugar
- ÂĽ cup (30g) all-purpose flour
- ½ teaspoon baking powder
- ÂĽ cup (60ml) freshly squeezed lemon juice
- Zest of 2 lemons
- Powdered sugar, for dusting
👩‍🍳 Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
- Cream butter and sugar, add flour and salt, mix gently.
- Press crust into pan and bake 18-20 minutes until golden.
- Whisk eggs, sugar, flour, baking powder, lemon juice, and zest.
- Pour over baked crust, bake 20-25 minutes until set.
- Cool completely, chill 2 hours, dust with powdered sugar, slice, serve.
đź“ť Notes
- Use soft butter, not melted.
- Fresh lemon juice gives bright flavor.
- Chill before slicing for perfect bars.
- Can freeze uncut for up to 2 months.
🍽️ Nutrition (per serving, 1 bar)
Calories: 210 kcal
Sugar: 18g
Sodium: 65mg
Fat: 11g
Saturated Fat: 6g
Carbohydrates: 27g
Fiber: 0.5g
Protein: 3g
Cholesterol: 55mg
Classic Lemon Bars with Smooth Custard Layer
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 3 hrs
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Lemon Bars with Smooth Custard Layer feature a buttery shortbread crust topped with silky, tangy lemon custard. Perfect for family gatherings or a sunny afternoon treat, these bars are simple to make and delightfully refreshing.
Ingredients
- 1 cup (230g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- ÂĽ teaspoon salt
- 4 large eggs
- 1 ½ cups (300g) granulated sugar
- ÂĽ cup (30g) all-purpose flour
- ½ teaspoon baking powder
- ÂĽ cup (60ml) freshly squeezed lemon juice
- Zest of 2 lemons
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
- Cream butter and sugar, add flour and salt, mix gently.
- Press crust into pan and bake 18-20 minutes until golden.
- Whisk eggs, sugar, flour, baking powder, lemon juice, and zest.
- Pour over baked crust, bake 20-25 minutes until set.
- Cool completely, chill 2 hours, dust with powdered sugar, slice, serve.
Notes
Use soft butter, not melted. Fresh lemon juice gives bright flavor. Chill before slicing for perfect bars. Can freeze uncut for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18
- Sodium: 65
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 0.5
- Protein: 3
- Cholesterol: 55
Conclusion
Making Classic Lemon Bars with Smooth Custard Layer is one of those baking experiences that makes my kitchen feel like home. Every time I whisk the eggs or press the buttery crust, I feel that same excitement I had the first time I made them. They’re simple, they’re bright, and they bring smiles to everyone who tries them. Cooking is about sharing love, making memories, and enjoying the little things, and these lemon bars capture that feeling perfectly. I hope you enjoy making them as much as I do!