These easy lemon bars are a delicious sweet and tangy treat! They have a bright, creamy lemon curd filling and a crisp shortbread crust.
Who else loves lemon bars?! It probably comes as no surprise that these bright, zesty squares are one of my favorite desserts. I shared a recipe for vegan lemon bars in my second cookbook, but I’ve never shared a classic lemon bars recipe until now. I’m so excited to finally change that!
This recipe comes to you after lots of testing and tinkering. To me, it has the ideal ratio of lemon filling to shortbread crust. The lemon curd layer is thick, creamy, and not too sweet, delivering the tartness I crave in a lemon bar. The buttery crust is crisp yet delicate—it practically melts in your mouth.
This lemon bars recipe is easy to make. Bake it for a sweet treat anytime, or bring it to spring and summer potlucks and picnics. I have a feeling you won’t have leftovers. These lemon squares are always a hit!
Lemon Bars Ingredients
Here’s what you’ll need to make this easy lemon bars recipe:
- Lemons, of course! ALWAYS use freshly squeezed lemon juice here. It tastes much fresher and brighter than lemon juice from a bottle. I also like to add lemon zest to these bars for a stronger lemon flavor, though you can skip it if you don’t like its texture in the lemon curd.
- All-purpose flour – You’ll use some to make the crust and more to thicken the filling.
- Powdered sugar – Aka confectioner’s sugar. It sweetens the crust and perfects its tender texture. Dust more powdered sugar over the bars before serving.
- Unsalted butter – For the crust. I love its rich flavor in these bars.
- Vanilla extract – It adds warm depth of flavor to the crust.
- Eggs – They give the filling its creamy texture.
- Granulated sugar – It sweetens the tangy filling.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Lemon Bars
This easy lemon bars recipe has three main parts:
- Making the crust
- Making the lemon filling and baking the bars
- Chilling
Start by making the crust. In a large bowl, whisk together the flour, powdered sugar, and salt. Add the melted butter and vanilla and use a spatula to mix until a soft dough forms. It will be a little greasy. That’s ok!
Transfer the dough to an 8×8-inch pan lined with parchment paper on all sides. Use your fingers to press the dough evenly over the bottom and 1/8-inch up the sides.
Par-bake the crust in a 350°F oven until it’s lightly browned, 18 to 20 minutes. Dock the baked crust with a fork to release any air bubbles.
Meanwhile, make the filling. Place the sugar in a large bowl. If you’re using the lemon zest, use your fingers to massage it into the sugar. This helps it releases its fragrant oils, which makes the bars extra-lemony!
Add the flour and whisk to combine. Then, whisk in the eggs followed by the lemon juice. Whisk just until no streaks of egg white remain.
Pour the filling over the hot crust and bake for another 20 to 25 minutes, or until the filling is set.
Then, chill the bars. Let them cool for 1 hour at room temperature before transferring them to the fridge to chill for 2 hours. This time allows the filling to set up fully and makes the bars easier to slice.
Finally, slice the bars. Dust them with powdered sugar before serving. Enjoy!
Best Lemon Bars Tips
- Lemon bars like to stick. When you’re preparing your pan, grease it AND line it with parchment paper on all sides. Lemon bars can very easily stick to the pan. Greasing it well and thoroughly lining it will help you remove the bars before serving.
- Small bubbles might form on top. It’s a totally normal lemon bars occurrence! It happens when air from the egg mixture rises to the surface of the bars as they bake. It won’t affect the taste or texture of the bars (and you can easily hide it with a dusting of powdered sugar). But to minimize it, try not to overmix the filling, as whisking adds air to the lemon mixture.
- Let them cool (and chill). The hardest part of this lemon bars recipe is waiting to eat them! They slice most cleanly when they cool to room temperature for about an hour and then chill for 2 hours in the fridge. I won’t tell if you dig in sooner, but your squares might be a little messy in that case.
How to Store
Store lemon bars in an airtight container in the fridge for up to 5 days. They can sit at room temperature for about 2 hours if necessary. Beyond that, it’s best to keep them refrigerated.
Can you freeze lemon bars?
Yes! These lemon squares also freeze well. Seal them in an airtight container or bag and freeze for up to 3 months. Allow them to thaw overnight in the fridge before serving.
More Favorite Lemon Desserts
If you love this recipe, try one of these easy lemon desserts next:
Lemon Bars
Equipment
Ingredients
Shortbread Crust
- 1 cup all-purpose flour, spooned and leveled
- ⅓ cup powdered sugar, sifted if lumpy, plus more for dusting
- ¼ teaspoon sea salt
- ½ cup unsalted butter, 1 stick, melted, plus more for the pan
- ½ teaspoon vanilla extract
Lemon Filling
- 1 cup granulated sugar
- 1 tablespoon lemon zest, optional
- ¼ cup all-purpose flour, spooned and leveled
- 4 large eggs
- ½ cup fresh lemon juice
Instructions
- Preheat the oven to 350°F. Grease an 8x8-inch baking dish and line it with parchment paper on all sides. Leave an overhang on at least two sides of the pan to help you remove the bars after baking.
- Make the shortbread crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the melted butter and vanilla and use a spatula to mix until a greasy dough forms. Transfer the dough to the prepared pan and use your hands to press it evenly over the bottom and ⅛-inch up the sides.
- Bake the crust for 18 to 20 minutes, or until lightly browned around the edges. Remove from the oven and dock with a fork.
- Meanwhile, make the lemon filling: Place the sugar in a large bowl. If using the lemon zest, add it to the bowl and use your fingers to work it into the sugar to release its fragrant oils.
- Add the flour and whisk to combine, then whisk in the eggs followed by the lemon juice.
- Pour over the hot crust and bake for 20 to 25 minutes, or until the filling is set. It should no longer jiggle when you gently shake the pan.
- Remove from the oven and let cool for 1 hour at room temperature. Transfer to the refrigerator and chill for another 2 hours.
- Dust the chilled bars with powdered sugar, slice, and serve.
This was an awful recipe. I’ve made many lemon bars over the years and I’ve never had one that was practically inedible.
I’m with you Bill. This recipe didn’t work out for me either. They’re not like my mom made. I’ll keep looking.
Would you suggest a recipe and a half for a 9×13 pan? Tried it once and was amazing!
Thanks!
Hi Amber, I would do a double recipe for a 9×13 pan. So glad you loved the lemon bars!