Go Back
–+ servings
Homemade lemon bars topped with strawberries, blueberries, and powdered sugar on a white plate.
Reynaldo’s Cocina 📍

Homemade Lemon Bars with Fresh Berries

A buttery shortbread crust topped with a bright lemon filling and finished with fresh berries and powdered sugar. These Homemade Lemon Bars are sweet, tart, refreshing, and perfect for spring, summer, holidays, or any dessert table.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours 10 minutes
Servings: 10 Lemon Bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
Lemon Filling
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup all-purpose flour
  • Pinch kosher salt
Finish
  • Powdered sugar for garnish
  • Fresh strawberries sliced
  • Fresh blueberries
  • Fresh blackberries

Equipment

  • - 9x13 baking dish
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • - Microplane or zester
  • Citrus juicer
  • - Fine mesh strainer
  • Measuring cups and spoons
  • Parchment paper
  • Cooling rack
  • Sharp knife

Method

  1. Preheat the oven to 350°F. Line a 9x13 baking dish with parchment paper, leaving enough overhang to lift the bars out later.
  2. In a mixing bowl, beat the softened butter and powdered sugar until smooth and creamy.
  3. Add the vanilla extract and mix until combined.
  4. Add the flour and salt. Mix until a soft dough forms.
  5. Transfer the dough to the prepared baking dish and press it evenly into the corners. Smooth the surface with clean hands or the bottom of a measuring cup.
  6. Lightly dock the crust with a fork.
  7. Bake for 18 to 22 minutes, or until the edges are lightly golden and the center is set.
  8. Remove from the oven and allow the crust to cool slightly.
  9. While the crust bakes, prepare the lemon filling. In a bowl, whisk the eggs until smooth.
  10. Add the granulated sugar and whisk until fully incorporated.
  11. Add the lemon juice and lemon zest, then whisk again.
  12. Add the flour and salt and continue whisking until completely smooth.
  13. Pour the filling over the warm crust.
  14. Gently tap the baking dish on the counter to release any air bubbles.
  15. Return the dish to the oven and bake for 22 to 26 minutes, or until the center is set with only a slight jiggle.
  16. Remove from the oven and cool completely at room temperature.
  17. Refrigerate for at least 2 hours, or until fully chilled.
  18. Lift the bars from the pan using the parchment paper overhang.
  19. Slice into squares using a warm knife, wiping the blade clean between cuts.
  20. Dust with powdered sugar and top with fresh strawberries, blueberries, and blackberries just before serving.

Notes

• Fresh-squeezed lemon juice provides the brightest flavor and best overall texture.
• Zest the lemons before juicing to make preparation easier.
• Avoid overbaking. The filling should have only a slight jiggle in the center when removed from the oven.
• Chill completely before slicing for clean bakery-style bars.
• Use a warm knife and wipe it clean between cuts for the neatest presentation.
• Add powdered sugar immediately before serving for the best appearance.
• Fresh berries are best added just before serving to maintain their texture.
• Store covered in the refrigerator for up to 4 days.
SERVING SUGGESTION
Serve chilled with fresh strawberries, blueberries, and blackberries for a bright, refreshing finish.
QR Code linking back to recipe