Lemon Bars

Today we are going to put up the Christmas tree. The kids are uber excited and always like to participate in the decorating. Each year Janna and I buy the kids an ornament for the tree. Last night they were remembering last years ornaments they received. It reminded me how much I love the holiday season. As we decorate the Christmas tree I think that I will put together a small tray of the Christmas baking. It is hard to believe but I have tasted only a few of the cookies and squares so far. Most have just been packed up and thrown in the freezer.

Today’s recipe is for lemon bars. This is the second last dessert in the 24 Days of Christmas baking. As I put it in the freezer I realized that there is room for only one more box – #24.

Lemon Bars

I find lemon bars to be absolutely irresistable. The shortbread base is the perfect crust and the tangy yet sweet lemon filling is to-die-for. As it bakes a thin crispy layer if formed on top of the filling. I am drooling as I am typing this. These squares have already been cut, packed in a tupperware and thrown into the freezer, but I may have to go down there are grab one to satisfy this craving!

Lemon zest and juice are used in the filling. It is easier to zest the lemon before to cut it to juice the lemon.


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Lemon Bars
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 24
Author: Steve Cylka
  • 2 cups + 4 tbsp flour
  • 2 1/4 cup sugar
  • 1/4 cup icing sugar
  • 1 cup butter
  • 4 eggs
  • 4 tsp lemon zest
  • 1/3 cup lemon juice
  • 1/2 tsp baking powder
  • Icing sugar for garnish
  1. Mix the 2 cups flour, 1/4 cup icing sugar and 1/4 cup sugar together in a bowl. Using a pastry blender, cut in the butter until it forms a shortbread consistency.
  2. Press the crust in a 13x9 pan and bake in a 350F oven for 18-20 minutes.
  3. Using an electric mixer, beat the eggs with the 2 cups sugar until smooth. Add the lemon juice and zest. Separately mix the 4 tbsp flour with the baking powder. Beat that into the filling mixture.
  4. Pour the lemon filling over the crust and bake at 350F for 22-25 minutes. Cool on a wire rack.
  5. Chill in the fridge for at least an hour so that the squares cut easily.
  6. Dust with icing sugar and cut into squares.



  1. Steve, please let me know how I can print out the recipes without printing out more pages than necessary?

    • At the bottom of the post there is a section with buttons – social media etc. There is a button that says print friendly. Click on that and it should format it for you better. Hope that helps!

  2. Wow! These lemon bars are so elegant looking! I never considered lemon bars as a holiday treat, but you changed my mind!

  3. Now these are a must do. I love the lemon cookies that you posted earlier. They are my favourites. But I need to make these too! So fresh! You go ahead and enjoy your craving….you deserve it! This has been a lot of work and I have really enjoyed following your 24 days of Christmas baking. Let me add now, before I forget, CHRISTMAS BLESSINGS TO YOU AND THE FAMILY! I won’t ask how many pounds you gained over the holidays if you don’t ask me! Tee Hee! Thanks again, Steve!

  4. Lemon bars is one of my all time favorite treats.

  5. Ahhh… lemon bars. The perfect, tart/sweet alternative to other holiday goodies. (Although I’m making your Cafe Mocha Cookies for a holiday weekend treat this afternoon!) These reminded me of “home” (my sis always makes lemon bars) — although I miss my family today, I’m thankful that you posted a “visual reminder” and may God bless you and yours on this Thanksgiving Day!

  6. These lemon bars sounds (and look) brilliant – I love a proper lemony taste in a sweet (and the idea of freezing them so I don’t eat the whole batch myself). Really enjoying your Christmas cookie series 🙂

  7. gosh that sure looks good. i love lemon.. hmmmmm… i am going to try that.

  8. Hi! Love the look of this recipe, just wondering how you ‘thaw’ these to have them taste as fresh as if they were made the day of?

    • I put them in the fridge and once cold I cut them. They cut better that way. Then, once cut, I put them in the freezer. I do not dust them with the icing sugar until they are out of the freezer and fully thawed. Sometimes icing sugar can get wet and almost gummy when frozen. Dusting them with it after they are thawed helps them seem fresh and just baked. Hope you enjoy them!

  9. I have just discovered your site, this is the third of your recipes I am baking this morning. So far everything I have tried has been amazing! Thank you!

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