Why is my lemon bar crust soggy?

Make sure to bake your shortbread crust until golden brown before topping with the lemon filling to avoid a soggy crust.

Why is my lemon bar filling gooey?

Using room temperature eggs helps ensure that your filling will set properly in the oven. Make sure to bake the bars until there's only a slight jiggle in the center for the right texture.

Why are my lemon bars brown on top?

Check your oven temperature with an oven thermometer periodically to make sure the settings are correct. If you find that your desserts brown too quickly on the top, bake on a lower rack in your oven to prevent this from happening.

Why did my lemon bar filling go under my crust?

Work the shortbread dough up the sides of the pan before baking to help keep this from happening. Gaps or cracks in the crust can cause the filling to leak underneath.

Classic Lemon Bars Recipe

Name: Classic Lemon Bars
Total time: 160 min
Yield: 16 bars
Ingredients: 11/2 cups all-purpose flour, divided; 1 cup granulated sugar, divided; 1/2 cup butter, cubed and softened; 1/4 tsp. kosher salt; 6 large eggs, at room temperature; 1 cup fresh lemon juice (from 6 large lemons); 1 Tbsp. grated lemon zest; Powdered sugar

Active Time:

20 mins

Chill Time:

1 hr 30 mins

Total Time:

2 hrs 40 mins

Yield:

16 bars

Everyone loves a classic lemon bar, and this recipe gives you just that—an unfussy, lemon-forward treat with two easy variations for when you want to be a little fancy.

The filling isn’t shy on tart citrus flavor, with a brightness that only fresh lemon juice and zest can provide. The crust has a shortbread-like texture, and carries a nice buttery crispness that compliments the smooth, dense, yet delicate filling. The final dusting of powdered sugar on top adds just enough sweetness to round out the bars.

No matter how you choose to top these bars, it’s important to bring your eggs to room temperature first. That tiny step helps the batter come together faster (to prevent over-mixing) and allows the curd to set consistently in the oven.

Southern Living Classic Lemon Bars on a board cut and ready to serve — Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist Christine Keely

Ingredients for Classic Lemon Bars

To make these bars, you'll need:

All-purpose flour: For the shortbread base and to help thicken the filling.
Granulated sugar: Sweetens the base and filling.
Salted butter: Fat used for the shortbread base. If using unsalted butter, add a pinch or two of kosher salt to balance the sweetness.
Kosher salt: To enhance the filling.
Large eggs: Eggs add volume, color, and help set the filling. Bring to room temperature before using for the most consistent results.
Fresh lemon juice: Store-bought will do in a pinch, but fresh lemon flavor can't be beat (plus, you need the zest anyway).
Lemon zest: Adds a zesty bite to the lemon bars.
Powdered sugar: For topping the bars before serving.

How To Make Classic Lemon Bars

Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray; line bottom and sides with parchment, leaving a 1-inch overhang.
Step 2. Stir together 1 cup flour and 1/4 cup sugar. Work in butter until only small pieces remain. Press evenly into bottom and about 1/2 inch up sides of pan. Bake until lightly browned, 20 to 25 minutes.
Step 3. Whisk together remaining flour, sugar, and salt. Add eggs and lemon juice; whisk to combine. Strain into a large bowl; whisk in lemon zest.
Step 4. Reduce oven temperature to 300°F. Pour filling over crust. Bake until set around edges and jiggles slightly in center, 20 to 25 minutes.
Step 5. Transfer to a wire rack, and let cool 20 minutes. Cover and refrigerate until filling is completely set, 1 hour, 30 minutes to 3 hours.
Step 6. Remove from pan; cut into squares. Sprinkle with powdered sugar before serving.

Tips for the Best Lemon Bars

Have you struggled making lemon bars in the past? Keep these tips in mind for success every time:

Line the pan with parchment paper for easy removal.
Use fresh lemon juice for the best flavor.
Bake shortbread base until golden brown to avoid a soggy, underbaked crust.
Bake bars until just set (with a slight jiggle in the center); they'll continue to firm up as they cool.
Chill until firm before cutting. A quick freeze for 10 minutes before slicing can also help with clean cuts.
Cut with a clean knife dipped into hot water for the sharpest edges.

How To Store Classic Lemon Bars

Refrigerate lemon bars wrapped or in an airtight container for up to three days. Freeze for longer storage (up to three months).

More Lemon Dessert Recipes You'll Love

Love lemon? You're not alone. Check out some of these recipes to bring a little sunshine into your dessert repertoire:

Editorial contributions by Katie Rosenhouse.

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Ingredients

1 1/2 cups all-purpose flour, divided
1 cup granulated sugar, divided
1/2 cup salted butter, cubed and softened
1/4 tsp. kosher salt
6 large eggs, at room temperature
1 cup fresh lemon juice (from 6 large lemons)
1 Tbsp. grated lemon zest
Powdered sugar

Directions

Prepare oven and baking pan:

Preheat oven to 350°F with rack in center position. Coat an 8-inch square baking pan with cooking spray; line bottom and sides with parchment paper, leaving a 1-inch overhang.
Make crust:

Stir together 1 cup of the flour and 1/4 cup of the granulated sugar in a medium bowl. Add butter. Work butter into flour mixture, using your fingers, until a shaggy dough forms and no large chunks remain, about 1 minute. (Mixture should hold together when squeezed.) Press evenly into bottom and about 1/2 inch up sides of prepared pan.

Bake, uncovered, in preheated oven until lightly browned, 20 to 25 minutes.
Mix filling:

Meanwhile, whisk together remaining 1/2 cup flour, 3/4 cup granulated sugar, and salt in a large bowl. Add eggs and lemon juice, whisking mixture just until combined. Pour through a fine mesh strainer into a large bowl, using a spatula to press mixture through strainer. Discard solids. Whisk in grated lemon zest.
Bake lemon bars:

Reduce oven temperature to 300°F. Carefully pour filling over crust. Bake, uncovered, until filling is set around edges and jiggles slightly in center, 20 to 25 minutes.
Chill lemon bars:

Transfer to a wire rack, and let cool 20 minutes. Cover with plastic wrap, and refrigerate until filling is completely set, 1 hour, 30 minutes to 3 hours.
Finish and serve:

Carefully lift up and out of baking pan, using parchment paper as handles. Transfer to a cutting board. Cut into squares. Sprinkle lemon bars with powdered sugar just before serving.

Lemon Bar Variations

Although delightful and special on their own, these topping variations provide two ways to dress up lemon bars. The blackberry-mint topping is a little fancier and matches the sour-sweet tanginess of the lemon nicely. It also adds a gorgeous deep purple pop of color, whereas the pistachio topping is more textural, adding a nice crunch to contrast the silky filling.

Pistachio Lemon Bars

Prepare recipe as directed through Step 5. After cutting in Step 6, top bars evenly with 1/4 cup chopped pistachios and 1 Tbsp. lemon zest. Dust lightly with powdered sugar.

Blackberry-Mint Lemon Bars

Prepare recipe as directed through Step 5. While bars cool, combine 2 cups blackberries, 2 Tbsp. granulated sugar, 1 Tbsp. lemon juice, and a pinch of salt in a small saucepan. Cook on medium- high, stirring often, until berries are jammy, about 20 minutes. Let cool to room temperature, 20 to 30 minutes. After cutting bars in Step 6, spoon berries over top, omitting powdered sugar. Garnish with fresh mint leaves.

Frequently Asked Questions

Why is my lemon bar crust soggy?

Make sure to bake your shortbread crust until golden brown before topping with the lemon filling to avoid a soggy crust.
Why is my lemon bar filling gooey?

Using room temperature eggs helps ensure that your filling will set properly in the oven. Make sure to bake the bars until there's only a slight jiggle in the center for the right texture.
Why are my lemon bars brown on top?

Check your oven temperature with an oven thermometer periodically to make sure the settings are correct. If you find that your desserts brown too quickly on the top, bake on a lower rack in your oven to prevent this from happening.
Why did my lemon bar filling go under my crust?

Work the shortbread dough up the sides of the pan before baking to help keep this from happening. Gaps or cracks in the crust can cause the filling to leak underneath.