Can lemon bars be made ahead of time?

Absolutely, lemon bars can be made up to 2 days ahead of time (and leftovers will keep nicely for up to 5 days). You can store them either before or after cutting; however, they can be a bit sticky, so it's generally easier to store them before cutting into individual bars. Once they're fully set and chilled, wrap them well or place them in an airtight container to maintain their freshness and prevent them from absorbing any unwanted fridge odors.

Can lemon bars be frozen?

Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.) Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with confectioners’ sugar before serving.

Can I replace the lemon with lime to make lime bars?

Yes, you can easily substitute lemon with lime to make lime bars. This swap will give your bars a tropical, slightly different flavor. For a more nuanced taste, consider using half lemon and half lime juice.

What is the best way to store the cut bars?

Leftover lemon bars should be stored in an airtight container in a single layer in the refrigerator. You may need to dust them with confectioners' sugar before serving again.

Can I use bottled lemon juice instead of fresh to make lemon bars?

No, I wouldn't recommend using bottled lemon juice, as fresh is key for that bright, tart flavor. Plus, you need the zest anyway, so using fresh lemons is absolutely essential.

Lemon Bars - Once Upon a Chef

Luscious Lemon Bars

By Jenn Segal

Perfect for potlucks, picnics, or just a quiet afternoon tea, these lemon bars with a buttery shortbread crust and luscious lemon filling are as pretty as they are delicious!

Servings: 20 squares or 40 triangles

Prep Time: 30 Minutes

Cook Time: 50 Minutes

Total Time: 1 Hour 20 Minutes, plus several hours to cool

Ingredients

For the Crust

1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ cup cornstarch
1 teaspoon salt
1 cup Confectioners' sugar, plus more to decorate finished bars
2 sticks (1 cup) cold unsalted butter, cut into ½-inch pieces

For the Lemon Topping

6 large eggs
3 cups granulated sugar
2 tablespoons lemon zest (be sure to zest the lemons before juicing)
⅔ cup freshly squeezed lemon juice, from 5 to 6 lemons
⅔ cup all-purpose flour

Instructions

Make the Crust

Adjust an oven rack to the middle position and preheat the oven to 350°F.
Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
Place the flour, cornstarch, salt, and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ¾-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
Bake the crust until lightly golden, 15 to 20 minutes.

Make the Filling

In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners’ sugar before serving.
Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.

Nutrition Information

Per serving (20 servings)
Serving size: 1 large square
Calories: 306
Fat: 11 g
Saturated fat: 6 g
Carbohydrates: 50 g
Sugar: 36 g
Fiber: 1 g
Protein: 4 g
Sodium: 140 mg
Cholesterol: 80 mg