Lemon Butter Bars are simple to make, and everyone who tries them will love the three refreshing layers of bright, sweet flavor!
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!
MY LATEST RECIPES
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.
If you love these Lemon Butter Bars, be sure to try these other delicious dessert recipes too!
- Easy 15-Minute Maple Bars
- Tiger Butter Fudge
- Little Lemon Drops
- Raspberry Meltaway Cookies
- Easy Kool-Aid Sherbet
LEMON BUTTER BARS
Prep Time
20 mins
Cook Time
43 mins
Total Time
1 hr 3 mins
Lemon Butter Bars are simple to make, and everyone who tries them will love the three refreshing layers of bright, sweet flavor!
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.
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?
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!