If sunshine could be captured on a plate, it would taste just like these Lemon Bars with Powdered Sugar. Imagine a buttery, melt-in-your-mouth shortbread crust topped with a luscious lemon filling that’s perfectly tart and sweet, all finished with a snowy dusting of powdered sugar. These beautiful bars are a classic crowd-pleaser, easy enough for a weekday treat but elegant enough to impress at any gathering. They pack a citrus punch in every bite and are just the thing to brighten up your dessert table or afternoon coffee break.

Lemon Bars with Powdered Sugar Recipe - Recipe Image

Ingredients You’ll Need

The magic of Lemon Bars with Powdered Sugar is how effortlessly these simple, familiar ingredients transform into something extraordinary. Each one matters: the butter’s richness, the flour’s structure, and the lemons’ zing all work together to create that signature flavor and texture.

Unsalted Butter (1 cup, softened): Provides a tender, melt-in-your-mouth base that’s the perfect canvas for bright lemon.
Granulated Sugar (1/2 cup for crust, 1 1/2 cups for filling): Adds sweetness that mellows the tartness of the lemon, with just the right amount for both layers.
All-Purpose Flour (2 cups for crust, 1/4 cup for filling): Gives the bars structure and makes the crust pleasingly sturdy yet delicately crumbly.
Salt (1/4 teaspoon): Highlights all the flavors and keeps the crust from being too sweet.
Large Eggs (4): These provide richness and help set the creamy lemon layer.
Freshly Squeezed Lemon Juice (2/3 cup, about 3–4 lemons): The star of the show, for that unmistakable fresh, tangy flavor.
Lemon Zest (1 tablespoon): Intensifies the lemony aroma and adds a pop of color to the filling.
Powdered Sugar (for dusting): The crowning touch for Lemon Bars with Powdered Sugar, supplying a sweet, classy finish.

How to Make Lemon Bars with Powdered Sugar

Step 1: Prepare Your Pan

Begin by preheating your oven to 350°F (175°C) to make sure it’s nice and hot when your bars go in. Grease a 9×13-inch baking dish or, for easiest removal, line it with parchment paper, leaving some overhang on the sides for lifting the bars out later.

Step 2: Make the Shortbread Crust

In a medium bowl, beat together the softened butter and 1/2 cup of granulated sugar until the mixture becomes light and creamy. This encourages a delicate, tender crust. Add the flour and salt, mixing until a crumbly dough forms — don’t overwork it! Press this dough evenly and firmly into the bottom of your prepared pan, making sure it reaches all corners for a uniform base.

Step 3: Bake the Crust

Pop the plan into the oven and bake the crust for 18–20 minutes. You’re looking for just a whisper of golden color at the edges — this means it’s set without being dry. While the crust bakes, you can get started on the lemony filling.

Step 4: Whisk Up the Lemon Filling

In a separate bowl, whisk together 1 1/2 cups of sugar and 1/4 cup flour. This keeps your filling smooth and prevents lumps. Add the eggs, lemon juice, and vibrant lemon zest. Whisk until everything is silky, completely combined, and there’s no trace of streaky whites. It should almost look like lemon curd in the making — bright, bold, and irresistibly fragrant!

Step 5: Layer and Bake Again

As soon as the crust emerges from the oven (while it’s still warm!), pour the lemon filling over the top, tilting the pan gently if needed for even coverage. Slide it right back into the oven and bake for another 20–25 minutes. When done, the filling should look set and no longer jiggle if you gently shake the pan.

Step 6: Cool, Slice, and Powder

Allow your Lemon Bars with Powdered Sugar to cool completely in the pan to ensure clean slices later. For the perfect texture, refrigerate the pan for at least 1 hour before slicing. When ready to serve, lift the bars out if you used parchment, dust generously with powdered sugar, and slice into 16 neat squares using a hot knife for pristine edges.

How to Serve Lemon Bars with Powdered Sugar

Garnishes

The classic finish is a thick veil of powdered sugar dusted right before serving — it’s what turns these into true Lemon Bars with Powdered Sugar. For a little extra flair, tuck a tiny wedge of lemon or a few curls of zest on each bar, or scatter a handful of fresh berries alongside.

Side Dishes

A scoop of vanilla ice cream or a dollop of lightly whipped cream offers a creamy counterpoint to each tangy bite. If you’re hosting brunch or tea, fresh seasonal fruit or a bowl of raspberries makes a lovely, colorful addition next to your lemon bars.

Creative Ways to Present

These bars are stunning stacked on a tiered dessert tray, but you can also serve them in cupcake liners for an elegant touch at parties. For a playful twist, try cutting the bars into triangles or diamonds, or create a “bar board” with other citrusy or fruity desserts for a fun, interactive spread.

Make Ahead and Storage

Storing Leftovers

Lemon Bars with Powdered Sugar will stay delicious for up to 5 days when stored in an airtight container in the refrigerator. Separate layers with parchment paper to keep them from sticking and maintain their lovely texture.

Freezing

Yes, you can freeze Lemon Bars with Powdered Sugar! After they’ve cooled and been cut (but before adding powdered sugar), lay them in a single layer in an airtight container. Use parchment between layers, and freeze for up to 2 months. Thaw overnight in the fridge, dust with powdered sugar, and serve.

Reheating

These bars are wonderfully enjoyed cold or at room temperature, so no reheating is required. If you prefer them slightly warm, just let them sit at room temperature for 15–20 minutes after removing from the fridge. Always dust with fresh powdered sugar after storing or freezing.

FAQs

Why is my lemon filling runny or not set?

Your bars may be underbaked, or the filling might not have been mixed thoroughly. Make sure to bake until the filling is just set and let them cool completely — chilling in the fridge really helps them set up nicely for clean slicing.

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is highly recommended for Lemon Bars with Powdered Sugar because it gives the bars their signature vibrant, citrusy flavor. Bottled juice is usually less zesty and can taste flat.

How do I prevent the powdered sugar from dissolving?

Let the bars cool completely and refrigerate before dusting with powdered sugar. For an extra layer that won’t disappear, dust them again with fresh powdered sugar just before serving.

Is it possible to make this recipe gluten-free?

Yes, simply substitute a high-quality gluten-free all-purpose flour blend for the regular flour in both the crust and the filling. The recipe will retain the same irresistible lemony taste and soft texture.

Can I add berries or other flavors?

Absolutely! Raspberries or blueberries can be scattered over the crust before pouring on the lemon filling. The classic Lemon Bars with Powdered Sugar flavor will shine through, but with a fruity twist and colorful specks throughout.

Final Thoughts

If you haven’t tried making Lemon Bars with Powdered Sugar yet, now is the perfect time to invite a little sunshine into your kitchen. These bright, tangy, and sweet bars are sure to become a favorite for both casual snacking and special occasions. Give them a go, and watch as they disappear from your table faster than you can say “seconds, please!”

Lemon Bars with Powdered Sugar Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 1 hour
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in these delightful Lemon Bars with a dusting of powdered sugar on top. They are the perfect balance of sweet and tangy, making them a refreshing treat for any occasion.

Ingredients

Scale

For the crust:

1 cup unsalted butter (softened)
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the filling:

1 and 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest

For topping:

powdered sugar for dusting

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
Make the crust: Cream butter and sugar, add flour and salt to form dough, press into pan, and bake until golden.
Prepare the filling: Whisk sugar, flour, eggs, lemon juice, and zest until smooth.
Combine crust and filling: Pour lemon mixture over warm crust and bake until set.
Cool and serve: Cool, refrigerate, slice, and dust with powdered sugar before serving.

Notes

For extra lemon flavor, add more zest.
Bars can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Use a hot knife to get clean slices.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American