Lemon Butter Bars are simple to make, and everyone who tries them will love the three refreshing layers of lemon! Fantastic lemon dessert that everyone love.
Lemon Butter Bars is a unique recipe I simply had to try when I discovered it – I adore lemon recipes! They’re absolutely wonderful! I adore the bright lemony, sweet flavor and the triple layers add perfect texture. They taste better if made a day in advance, so plan accordingly!
Lemon Butter Bars
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 2 tsp lemon zest
- 3/4 cup cold butter, cut into pieces
Filling:
- 4 eggs
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/3 cup lemon juice
- 1 heaping TBSP lemon zest
Topping:
- 2 cups sour cream (16 oz)
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 1 TBSP lemon zest + 1 TBSP sugar, optional
- Preheat oven to 350 degrees F. Spray a 9×13 pan with non-stick spray and set aside.
- Scrub 2 lemons and pat dry. Zest both lemon rinds, then slice in half and juice lemon halves.
- Combine all ingredients for the crust in a large bowl. Mix for about 5 minutes. Initially the mixture will resemble coarse crumbs, but if you continue to mix, it comes together and forms a ball. Press dough evenly into prepared pan and bake for 15 minutes, until golden brown.
- While crust is baking, whisk together ingredients for the filling. Pour onto hot crust and return to the oven for 16-18 minutes, until mixture is lightly browned around the edges and is lightly set in the middle.
- Stir the topping ingredients together and spread on top of lemon bars, covering the entire surface. Return to the oven for 10 minutes.
- Stir together 1 TBSP lemon zest + 1 TBSP sugar and sprinkle on top of baked bars once they come out of the oven.
- Refrigerate for at least 6 hours, preferably 24 hours. Cut into squares & serve chilled. Store leftovers in the fridge in an airtight container.
Enjoy lemon desserts? So do we! Here are more you can try:
LEMON BUTTER BARS
Lemon Butter Bars are simple to make, and everyone who tries them will love the three refreshing layers of bright, sweet flavor!
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Servings: 20
Ingredients
- Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 2 tsp lemon zest
- 3/4 cup cold butter cut into pieces
- Filling:
- 4 eggs
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/3 cup lemon juice
- 1 heaping TBSP lemon zest
- Topping:
- 2 cups sour cream 16 oz
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 1 TBSP lemon zest + 1 TBSP sugar optional
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 pan with non-stick spray and set aside.
- Scrub 2 lemons and pat dry. Zest both lemon rinds, then slice in half and juice lemon halves.
- Combine all ingredients for the crust in a large bowl. Mix for about 5 minutes. Initially the mixture will resemble coarse crumbs, but if you continue to mix, it comes together and forms a ball. Press dough evenly into prepared pan and bake for 15 minutes, until golden brown.
- While crust is baking, whisk together ingredients for the filling. Pour onto hot crust and return to the oven for 16-18 minutes, until mixture is lightly browned around the edges and is lightly set in the middle.
- Stir the topping ingredients together and spread on top of lemon bars, covering the entire surface. Return to the oven for 10 minutes.
- Stir together 1 TBSP lemon zest + 1 TBSP sugar and sprinkle on top of baked bars once they come out of the oven. Refrigerate for at least 6 hours, preferably 24 hours. Cut into squares & serve chilled. Store leftovers in the fridge in an airtight container.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Like Lemon Recipes? Try some of these:
- Lemon Ice Box Pie Recipe
- Lemon Sugar Cookies
- Easy Lemon Raspberry Truffles
- Lemon Buttermilk Pound Cake
- Easy Lemon Bread
- Lemon Poke Cake
- Lemon Blueberry Quick Bread Recipe
- Lemon Raspberry Fruit Pizza
Carol says
Make sure those bars are SET, not “lightly set” before you pour the topping on. I poured my topping on and the middle was like soup! And I baked the middle for 18 minutes. The topping fell in the middle of the middle layer! Disaster!
Jana says
Agreed, the set in the middle was too soft, mine started to collapse. I would say 25 minutes and then the topping for ten. I am now baking it longer with the topping on. Lets hope it works, it is for my daughters 33rd birthday on the 4th.
KareninStLouis says
Can full fat Greek yogurt be used instead of sour cream?
Jessica says
I think that’d work just fine!!
Tiffanie says
Are the 2 lemons described in the instructions (but not the ingredients) to be the total amount of juice/ zest for the recipe?
Thanks
Jessica says
It depends on the size of your lemons. I made the entire recipe- all the zest and all the juice- from 2 lemons.
Marlene says
Mine is in the oven for the final 10 minutes, that doesn’t seem long enough! It smells amazing tho….
Jessica says
They fully set as they chill in the fridge. 🙂 I hope you enjoyed them!
Irene says
Can you freeze these bars?
Josh Tenold says
is this Irene Walton?
Martin says
same as carol, make sure the center is set. Mine turned to mush in the center and never set after 24 hours.
Christine says
How did cooking it longer work? I just made it following the directions and it was an epic fail.
Diana Johnson says
Love the three layers. Lemon bars don’t last long in our house!
Shannah Coe says
These are absolutely amazing. They taste like summer in dessert form.
Jessica says
What a fabulous description Shannah! Thank you and I’m thrilled that you enjoyed them!
Julie @ Back To My Southern Roots says
I think I could eat an entire pan of these! I love lemon bars. Thanks for sharing on Foodie Friday!
April J Harris says
Oh how I love lemon desserts, and these look SO good! Shared on the Hearth and Soul Facebook page Thank you so much for being a part of the Hearth and Soul Link Party. Hope you are having a wonderful weekend!
Jessica says
Thank you April!
Kelly says
Will these bars freeze well?
Jessica says
They do freeze well Kelly!
susan says
this turned out a huge mess. There is way too much butter it makes a soupy crust when you bake it. I poured the second layer on and it caused the bottom layer to float to the top and just mix all together. No amount of cooking will thicken any of it. I didn’t bother with the third layer but let it all chill and will try to put the top on then. makes me sad to spend money on am these ingredients for this outcome.
Jessica says
Hi Susan, I think perhaps you missed a step or two? What you’re describing is nothing like I’ve ever heard. 🙁