These delicious citrus lemon bars are the perfect combination of tangy and sweet, with a buttery crust and a zesty lemon topping. Whether you’re using a more traditional lemon or the bold, orange-tinted cravo lemon (also known as rosa, capeta, or caipira), these bars will be a hit wherever you take them. The crust is perfectly crisp, and the lemon topping adds just the right amount of tartness. It’s a dessert that captures the essence of a classic lemon tart but in a more casual, sharable form.
Why You’ll Love This Recipe
This recipe is a must-try for lemon lovers. The tangy lemon curd balances the sweetness perfectly, while the buttery shortbread crust provides the ideal contrast in texture. Whether you choose to use cravo lemons for a bolder flavor or traditional lemons for a more delicate taste, you’ll end up with a dessert that’s both vibrant and refreshing. It’s a crowd-pleaser that’s as easy to make as it is to devour.
Perfect Occasion
Lemon bars are perfect for spring and summer gatherings, afternoon tea, picnics, or even a light dessert after a meal. They also make a fantastic contribution to potlucks, family reunions, or any celebration where you want to bring something homemade that’s both refreshing and indulgent.
Decoration Tips
Before serving, generously dust the lemon bars with powdered sugar to give them a lovely snowy finish. You can also garnish with a few thin slices of lemon or a little grated zest for added visual appeal. If you want to get extra fancy, a dollop of whipped cream on the side will make these bars even more irresistible.
Ingredients for the Crust:
- 115g unsalted butter, melted
- 50g granulated sugar
- ¼ teaspoon salt
- 130g all-purpose flour
Ingredients for the Lemon Topping:
- 220g granulated sugar
- 25g all-purpose flour
- 3 large eggs
- Zest of 2 cravo lemons (or 1 large traditional lemon)
- ½ cup (120ml) freshly squeezed cravo lemon juice (or lemon juice of your choice)
- Powdered sugar for dusting
Instructions:
- Preheat your oven to 180°C (350°F). Grease a 20cm square baking pan with butter and line it with aluminum foil, leaving some overhang to easily lift the bars out later.
- Make the crust: In a bowl, mix together the melted butter, sugar, and salt until smooth. Add the flour and combine until a dough forms. The dough will be slightly soft and greasy.
- Press the dough evenly into the bottom of the prepared baking pan, making sure it reaches the corners. Bake the crust for 25-30 minutes, or until it is golden and fully cooked. Remove from the oven but keep the oven on.
- Prepare the lemon topping: While the crust is baking, whisk together the flour and sugar in a medium bowl. Add the eggs and whisk until fully combined. Stir in the lemon zest and juice until smooth.
- Once the crust is ready, lower the oven temperature to 150°C (300°F). Pour the lemon mixture over the hot crust and bake for an additional 25 minutes, or until the filling is set and no longer jiggles in the center.
- Allow the bars to cool on a wire rack. Once cool, lift them out of the pan using the foil overhang. Slice into squares using a sharp knife.
- Dust the lemon bars generously with powdered sugar before serving.
Storage Tip: If you have any leftovers (unlikely!), store them in an airtight container in the fridge. Enjoy these bars chilled or at room temperature.
Enjoy your vibrant and refreshing citrus lemon bars!
