If there’s one dessert that truly captures the spirit of sunshine in every bite, it’s Lemon Bars with Powdered Sugar. These bars are a delightful marriage of buttery, tender crust and a lusciously tangy, sweet-tart lemon filling, all blanketed with a cloud of powdered sugar. Not only do they look like pure sunshine on a plate, but with each bite, you’re swept into a world of bright, fresh flavors and melt-in-your-mouth textures. Whether you’re a lifelong lemon dessert lover or just craving something fresh and zesty, these lemon bars with powdered sugar are guaranteed to dazzle at any gathering.

Lemon Bars with Powdered Sugar Recipe - Recipe Image

Ingredients You’ll Need

The magic of Lemon Bars with Powdered Sugar starts with a handful of simple, everyday ingredients. Each component plays a vital role in crafting the perfect balance of sweet, tart, and tender — so don’t skip or substitute lightly!

Unsalted Butter: Softened butter is the foundation of our crumbly, melt-in-your-mouth crust. Start with room temperature butter for optimal mixing.
Granulated Sugar: Used in both crust and filling, granulated sugar brings just enough sweetness to balance the zippy lemon.
All-Purpose Flour: A pantry staple, this gives structure to both crust and lemon topping for perfect sliceable squares.
Salt: Just a pinch wakes up all the other flavors, enhancing both sweetness and the citrusy zing.
Eggs: Four large eggs add richness, set the filling, and give the bars that beautiful yellow color.
Freshly Squeezed Lemon Juice: The star ingredient — nothing beats the fresh, bright flavor of squeezed lemons.
Lemon Zest: Don’t skip the zest! It packs a fragrant, concentrated lemon punch that elevates every bite.
Powdered Sugar: For the crowning glory dusting — a generous sprinkle transforms these bars into something magical and picture-perfect.

How to Make Lemon Bars with Powdered Sugar

Step 1: Prepare Your Pan and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). While the oven warms, line a 9×13-inch baking pan with parchment paper, letting the edges overhang slightly. This little trick makes removing and slicing the bars a breeze, and cleanup is a cinch.

Step 2: Make the Buttery Shortbread Crust

With a medium bowl at the ready, cream together the softened butter and sugar until everything is velvety and smooth. Add in the flour and salt, then keep mixing until a soft, cookie-dough-like texture forms. Press this dough evenly into your pan, making sure it reaches every corner for a uniform crust. Slide it into the oven for 18 to 20 minutes, or until you see the edges just starting to turn golden.

Step 3: Whisk Up the Lemon Filling

While your crust bakes, grab a clean bowl and whisk together the granulated sugar and flour — this step keeps the filling from getting lumpy. Now add the eggs, freshly squeezed lemon juice, and punchy lemon zest. Whisk until totally smooth; this ensures a silky, even filling with every slice.

Step 4: Pour and Bake

As soon as the crust comes out of the oven, pour your lemon filling right over the hot base. The warmth helps the filling settle in. Return the pan to the oven and bake for another 20 to 25 minutes. You’ll know they’re ready when the center is just set and no longer jiggles.

Step 5: Cool, Chill, and Add Powdered Sugar

Once out of the oven, let the bars cool completely at room temperature, then transfer to the fridge for at least two hours. This step is key for clean slices and that signature creamy texture. Just before serving, dust generously with powdered sugar for a classic, irresistible finish.

How to Serve Lemon Bars with Powdered Sugar

Garnishes

Lemon Bars with Powdered Sugar are beautiful all on their own, but a few clever garnishes can take them over the top. Try a light twist of lemon zest, a few fresh raspberries, or even a sprig of mint for an extra touch of elegance. The powdered sugar coating adds a soft, dreamy finish, but don’t be afraid to get creative!

Side Dishes

These bars shine alongside complementary flavors. For a dessert platter, pair them with fresh berries, vanilla ice cream, or a dollop of lightly sweetened whipped cream. If serving at a brunch, they team up wonderfully with coffee, tea, or even a citrusy fruit salad to balance the richness.

Creative Ways to Present

Think beyond the square! You can cut Lemon Bars with Powdered Sugar into triangles or diamonds for a playful twist. Arrange them on a vintage cake stand for an afternoon tea vibe, or layer them between sheets of wax paper in a bakery box for the perfect homemade gift.

Make Ahead and Storage

Storing Leftovers

Once cooled and dusted with powdered sugar, Lemon Bars with Powdered Sugar can be stored in an airtight container in the fridge for up to four days. They actually taste even better chilled, so a little patience pays off. Place parchment between layers to keep them from sticking.

Freezing

If you want to make these bars well ahead of time, they freeze beautifully. Simply slice, wrap each bar individually in plastic wrap, and store them in a freezer-safe bag. To enjoy, thaw overnight in the refrigerator and add a fresh dusting of powdered sugar before serving to keep them looking their best.

Reheating

Although these treats are meant to be served chilled or at room temperature, if you do prefer a slightly warm bite, 10 seconds in the microwave is plenty. Just know the powdered sugar may melt a bit, so re-dust them for that classic look before sharing!

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice makes all the difference in Lemon Bars with Powdered Sugar, lending them unmatched flavor and brightness. Bottled juice can work in a pinch, but you might notice a drop in vibrant citrus taste.

How do I get clean slices every time?

The secret is a sharp knife and wiping it clean between each cut. For the very best results, chill the bars thoroughly before slicing, which helps keep the filling firm and picture-perfect.

Can I make Lemon Bars with Powdered Sugar gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend in both the crust and the filling — the results are delicious and just as zesty.

Is it possible to make these bars dairy-free?

Yes, you can substitute the unsalted butter for a high-quality dairy-free baking stick. The texture will still be melt-in-your-mouth, and the lemon flavor shines through beautifully.

What’s the best way to zest lemons?

Use a microplane or fine grater, only zesting the colored part and avoiding the bitter white pith. Zest the lemons before juicing for the easiest prep with no waste.

Final Thoughts

If you’re ready to brighten someone’s day (or your own), there’s really no substitute for homemade Lemon Bars with Powdered Sugar. They’re zesty, sweet, impossibly tender, and just the right amount of indulgent. I can’t wait for you to try them — they might just become your new favorite dessert staple!

Lemon Bars with Powdered Sugar Recipe

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4.9 from 12 reviews

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

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Description

Enjoy the zesty and sweet combination of lemon bars with a dusting of powdered sugar. These classic lemon squares are perfect for citrus lovers and make a delightful dessert 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 lemon filling:

1 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 line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
Prepare the crust: Cream together butter and granulated sugar, then add flour and salt to form a dough. Press into the pan and bake until golden.
Make the lemon filling: Whisk together sugar and flour, then add eggs, lemon juice, and zest. Pour over the baked crust and bake until set.
Cool and refrigerate: Cool the bars, refrigerate for at least 2 hours, then dust with powdered sugar before serving.