There’s something special about the sweet-tart combo of cherries and lemons—especially when baked into soft, buttery bars.
These Cherry Lemon Bars are bright, bold, and perfect for summer gatherings, bake sales, or anytime you want a dessert that’s both refreshing and indulgent.
They start with a tender shortbread crust, get a punchy lemon filling, and are topped with juicy cherries for a colorful finish.
Tips & Tricks
- Juice smart: Use room temperature lemons—they’re juicier!
- Lining matters: Line your baking pan with parchment paper so you can lift the bars out cleanly once they’ve cooled.
- Patience pays off: Let the bars cool completely before slicing. They’ll hold together better and look much neater.
Cherry Lemon Bars
These Cherry Lemon Bars are bright, bold, and perfect for summer gatherings, bake sales, or anytime you want a dessert that’s both refreshing and indulgent.
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
Filling & Topping:
- 3 large eggs
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tsp lemon zest from 2 lemons
- 1/3 cup lemon juice from 2–3 lemons
- 1 cup fresh or frozen pitted cherries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper.
- Mix crust ingredients and press evenly into the bottom of the pan. Bake for 15 minutes until lightly golden.
- While crust bakes, whisk together eggs, sugar, flour, lemon zest, and juice until smooth.
- Pour filling over hot crust and scatter cherries on top.
- Bake for another 25–30 minutes, or until the center is set.
- Let cool completely before lifting out and cutting into squares.
- Dust with powdered sugar just before serving.
Tried this recipe?Let us know how it was!
