This easy Martha Stewart Lemon Bars recipe is the perfect mix of buttery, crumbly shortbread and a tangy, smooth lemon filling. With a bright citrus flavor and a light dusting of powdered sugar, these bars make a refreshing treat. Simple ingredients come together for a classic, homemade dessert that’s both zesty and sweet!
Recipe Ingredients
For the crust:
- 250g (2 cups) plain flour / all-purpose flour
- 60g (1/2 cup) icing sugar / powdered sugar
- 225g (1 cup) unsalted butter, cold and cubed
- 1/2 teaspoon salt
For the lemon filling:
- 4 large eggs
- 300g (1 1/2 cups) caster sugar / granulated sugar
- 30g (1/4 cup) plain flour / all-purpose flour
- 120ml (1/2 cup) fresh lemon juice
- 1 tablespoon lemon zest (about 1 lemon)
- Icing sugar / powdered sugar, for dusting
How To Make Baked Lemon Bars
- Preheat the oven: Preheat your oven to 175°C (350°F). Line a 23×33 cm (9×13-inch) baking pan with parchment paper.
- Make the crust: In a food processor or mixing bowl, combine the flour, icing sugar, and salt. Add the cold butter and pulse (or mix) until the mixture resembles coarse crumbs.
- Bake the crust: Press the dough evenly into the prepared pan. Bake for 15–20 minutes, or until lightly golden. Remove from the oven and set aside.
- Prepare the filling: In a large bowl, whisk the eggs and sugar until smooth. Add the flour, lemon juice, and lemon zest, and whisk until fully combined.
- Bake the lemon bars: Pour the lemon mixture over the warm crust and bake for 20–25 minutes, or until the filling is set and the edges are slightly golden.
- Cool and serve: Let the bars cool completely in the pan. Once cooled, dust with icing sugar, slice into squares, and enjoy!
Recipe Tips:
- Use cold butter for the crust: This helps create a firm and crumbly shortbread base. Soft butter can make the crust too greasy.
- Whisk the filling well: Make sure there are no lumps in the lemon mixture. A smooth batter gives a silky texture to the bars.
- Pour the filling over a warm crust: This helps the layers stick together and prevents separation when cutting.
- Don’t overbake: The filling should be just set with a slight jiggle in the center. Overbaking can make it dry and rubbery.
- Chill before slicing: Refrigerate for at least 1 hour before cutting to get clean, sharp edges without a sticky mess.
How To Store Leftovers?
- Refrigerate: Let the leftover lemon bars cool to room temperature. Then, place them in an airtight container with parchment paper between layers to prevent sticking. Store in the fridge for up to 5 days.
- Freeze: Once cooled, wrap each bar in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the fridge overnight before enjoying.
Nutrition Facts
Serving Size: 1 bar (1/16 of recipe)
- Calories: 153
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 51mg
- Sodium: 47mg
- Potassium: 26mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 15g
- Protein: 2g
Check out More Recipes:
- Martha Stewart Lemon Bundt Cake
- Martha Stewart Lemon Meringue Pie
- Martha Stewart Lemon Cake
- Martha Stewart Lemon Squares
Martha Stewart Lemon Bars
Description
This easy Martha Stewart Lemon Bars recipe is the perfect mix of buttery, crumbly shortbread and a tangy, smooth lemon filling. With a bright citrus flavor and a light dusting of powdered sugar, these bars make a refreshing treat. Simple ingredients come together for a classic, homemade dessert that’s both zesty and sweet!
Ingredients
For the crust:
For the lemon filling:
Instructions
- Preheat the oven: Preheat your oven to 175°C (350°F). Line a 23×33 cm (9×13-inch) baking pan with parchment paper.
- Make the crust: In a food processor or mixing bowl, combine the flour, icing sugar, and salt. Add the cold butter and pulse (or mix) until the mixture resembles coarse crumbs.
- Bake the crust: Press the dough evenly into the prepared pan. Bake for 15–20 minutes, or until lightly golden. Remove from the oven and set aside.
- Prepare the filling: In a large bowl, whisk the eggs and sugar until smooth. Add the flour, lemon juice, and lemon zest, and whisk until fully combined.
- Bake the lemon bars: Pour the lemon mixture over the warm crust and bake for 20–25 minutes, or until the filling is set and the edges are slightly golden.
- Cool and serve: Let the bars cool completely in the pan. Once cooled, dust with icing sugar, slice into squares, and enjoy!
Notes
- Use cold butter for the crust: This helps create a firm and crumbly shortbread base. Soft butter can make the crust too greasy.
- Whisk the filling well: Make sure there are no lumps in the lemon mixture. A smooth batter gives a silky texture to the bars.
- Pour the filling over a warm crust: This helps the layers stick together and prevents separation when cutting.
- Don’t overbake: The filling should be just set with a slight jiggle in the center. Overbaking can make it dry and rubbery.
- Chill before slicing: Refrigerate for at least 1 hour before cutting to get clean, sharp edges without a sticky mess.
Martha Stewart Lemon Bars