This Amish lemon bar recipe stands out because the filling is lighter on lemon than many other versions, giving a balanced lemon-to-shortbread ratio that isn’t overly tart. If you prefer a brighter lemon flavor, you can increase the filling. The buttery shortbread crust and tender, tangy lemon custard create a refreshing dessert that’s enjoyable year-round.
If you like fruit bars, you might also enjoy Amish strawberry bars, Amish oatmeal cherry bars, rhubarb custard bars, or cherry pie bars.
Tip: Use dairy-free plant-based butter or margarine in the crust to make a dairy-free version.
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Amish Lemon Bars
marilynpeight
Pin Recipe
20 mins
40 mins
Dessert
Amish
12
Ingredients
Shortbread crust:
- 1 cup salted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour leveled
Lemon filling:
- 4 large eggs
- 1 3/4 cups granulated sugar
- 1/2 cup freshly squeezed lemon juice from about 2 lemons
- 1/2 teaspoon baking powder
- 1/4 cup all-purpose flour
Topping
- Confectioners’ sugar, for dusting
Instructions
Preheat oven to 350°F (175°C):
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Crust: Cream the butter and sugar until smooth, then stir in the vanilla. Add the flour and mix until you have loose, moist crumbs. Press the mixture into the bottom of a greased or parchment-lined 13 by 9-inch baking dish. Bake for 10 minutes or until the crust begins to set.
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Lemon filling: Beat the eggs and sugar until pale and creamy — this creates a smooth custard texture. Whisk in the lemon juice, then add the baking powder and flour, mixing until fully incorporated.
-
Lower the oven temperature to 300°F (150°C). Pour the lemon filling over the hot crust and smooth with a spatula. Bake for 30–35 minutes, until the center is set and not wobbly. Avoid overbaking, which dries the filling.
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Let the bars cool completely, then dust with confectioners’ sugar, slice, and serve.
Notes
Storage notes: Refrigerate the bars in an airtight container for up to one week. They can also be frozen for longer storage.
Amish, lemon bars, shortbread bars, lemon custard bars
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Ingredients you will need: salted butter (or margarine/plant-based butter), granulated sugar, vanilla extract, all-purpose flour, eggs, fresh lemon juice, baking powder, and confectioners’ sugar.
Can margarine be used in the crust?
Yes. Margarine or plant-based butter works to make this dairy-free. If you use margarine, consider adding a small pinch of salt because this recipe calls for salted butter in the original crust.
Step 1 (shortbread crust): Cream the butter and sugar until smooth, then mix in the vanilla. Add the flour and mix until loose, wet crumbs form. Press into the bottom of a greased or parchment-lined 13 by 9-inch baking dish. Bake at 350°F for about 10 minutes until the crust begins to set.
Step 2 (lemon filling): Beat the eggs and sugar until pale and creamy. Whisk in the lemon juice, then stir in the baking powder and flour until smooth.
Why beat the eggs and sugar until creamy?
Beating the eggs with sugar incorporates air and produces a smoother, custard-like filling. Properly combined, the sugar will dissolve into the eggs, preventing graininess and improving texture.
Step 3: Reduce the oven temperature to 300°F. Pour the lemon filling over the partially baked crust and smooth it evenly. Return to the oven and bake 30–35 minutes, until the center is set and no longer wobbly. Avoid overbaking to keep the filling tender.
Final touches: Cool completely, dust with confectioners’ sugar, slice, and serve.
Storage tips: Store lemon bars in the refrigerator in an airtight container for up to one week. They can be frozen for longer storage if desired.
Thank you for reading. If you try this recipe, please leave a comment and rating. — Marilyn Stoltzfus Peight
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