Limoncello Lemon Bars

Limoncello Lemon Bars are the perfect party dessert! Serve this boozy dessert for holidays, parties or game day – they’re sure to be a hit!

I think we can officially say that we are the king and queen of boozy dessert recipes…am I wrong? We’ve got so many to choose from like these Eggnog Cookie Bars, our popular Sugared Prosecco Grapes and a new favorite, this boozy Cinnamon Toast Crunch Jell-O!

Limoncello Lemon Bars on a white platter

Limoncello Lemon Bars

How do you make a lemon bar recipe taste even better? Add a shot or two of Limoncello, that’s how. Limoncello Lemon Bars are the ultimate party dessert, with just a touch of booziness to make them the hit of the party.

This lemon bar recipe is a classic from Ina Garten and we’ve been making them for years. There isn’t much that you can do to improve on Ina’s lemon bars, so we really didn’t change anything.

EXCEPT the addition of Limoncello liquor. Since Limoncello already has a delicious, citrusy lemon flavor, it’s a match made in heaven for these lemon bars, just wait until you try them.

How To Make Limoncello Lemon Bars

  1. Preheat the oven to 350 degrees.
  2. Cream butter and sugar together, then add flour and salt to make the crust. Press the crust into a 9″ x 13″ baking dish and bake for 20 minutes until lightly brown.
  3. Make the filling by whisking together the eggs, sugar, lemon zest, lemon juice, Limoncello liquor and flour together in a bowl. Poor the filling over the baked crust and bake for 35 minutes until the filling is set.
  4. Let cool to room temperature and dust with powdered sugar and fresh lemon zest. 

lemon bars cut in a baking dish

Can You Make Lemon Bars Ahead Of Time?

Definitely! You can make these lemon bars even the day before, just cover and keep them in the refrigerator until you’re ready. I would also recommend that you leave off the powdered sugar until right before serving, too.

You can cut these into about 20 large squares like we’ve done here, or cut them again into triangles to make 40 lemon bars. These dessert bars are very rich and sweet, so the smaller triangles are usually a good size.

And if your friends still want more they can grab another one.

Lemon Bars stacked on platter with yellow napkin

Do I Have To Use Fresh Lemon Juice For This Recipe?

YES. YES. YES. If you’re going to the trouble of making this epic dessert, please don’t use bottled lemon juice. Fresh lemon juice really does make a big difference in the flavor here, so please take the extra step.

Bottled lemon juice also has additives and preservatives in it, so it’s not a pure lemon flavor.

How To Store Lemon Bars

These Limoncello Lemon Bars, or any lemon bar recipe needs to be kept in the refrigerator. Cover with plastic wrap and refrigerate for 2-3 days. They won’t last that long but they will keep for a few days in your refrigerator.

Stashed in the back so no one else finds them of course…

Lemon bars made with Limoncello stacked on white plate

 

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Limoncello Lemon Bars

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 20 bars 1x

Limoncello Lemon Bars are the perfect party dessert! Just a splash of Limoncello brings out the lemon flavor and makes these bars party worthy!

Scale

Ingredients

For the Crust:

  • 2 sticks butter, room temperature
  • 1/2 cup sugar
  • 2 cups flour
  • 1/8 teaspoon salt

For the Filling:

  • 6 extra large eggs, room temperature
  • 3 cups sugar
  • 2 tablespoons grated lemon zest
  • 1 cup fresh squeezed lemon juice
  • 2 ounces Limoncello liquor
  • 1 cup flour
  • Powdered sugar for dusting on top of the bars

Instructions

  1. Preheat the oven to 350 degrees.
  2. Using a hand mixer or a stand mixer, cream the butter and sugar together in a large bowl until light and fluffy. Add the flour and salt in batches, beating to combine after each addition.
  3. Press the crust into a 9″ x 13″ baking dish and bake for 20 minutes until lightly brown. Remove from the oven and let cool.
  4. Make the filling by whisking the eggs, sugar, lemon zest, lemon juice, Limoncello and flour together in a bowl. Poor the filling over the baked crust and bake for 35 minutes until the filling is set.
  5. Let cool to room temperature and dust with powdered sugar and fresh lemon zest. Bars can be cut into 20 squares or 40 triangles.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: lemon bars, limoncello, dessert recipes, party food, party desserts, holiday recipes, ina garten lemon bars, boozy food

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