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Classic Lemon Bars Recipe (VIDEO)

Thick and gooey Lemon Bars with shortbread crust and vibrant lemon flavor are the perfect dessert. Watch the video tutorial and see how easy it is to bake homemade lemon bars.

Lemon bars stacked on a blue plate

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Fresh lemons make everything better from Lemon Blueberry Cake to Homemade Lemonade. If you are a fan of lemon, this Lemon Bar Recipe is a must-try!

Lemon Bar Video Tutorial:

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Why You Will Love These Lemon Bars

Take one bite and you will fall in love. The lemon custard filling is brimming with satisfying tangy lemon flavor, and it’s balanced in sweetness.

I learned how to make Lemon Bars years ago from one of Ina Garten’s early cookbooks, Barefoot Contessa Parties (I literally have all 12 of her cookbooks because I admire her very much and her recipes are sound). This is very close to the original recipe except we add vanilla to the crust and you’ll love the tip for making the crust even easier to mold.

lemon bar dusted with powdered sugar

The Best Lemons for Lemon Bars?

I always use regular lemons because they have tons of tang and lemon flavor. Since lemons are the star ingredient, you should avoid using bottled lemon juice or concentrate. Also, use no more than 1 cup of lemon juice or the custard won’t set properly and if your lemons are refrigerated, bring them to room temperature first. P.S. Here’s my favorite citrus squeezer.

Ingredients for making lemon bars with lemons, eggs, flour, butter, sugar, vanilla and salt

Can I use Meyer Lemons: Meyer lemons aren’t quite as tart as regular lemon so you’ll want to reduce the sugar in the filling to about 2 cups.

How to Make Lemon Bars

  1. Crust – Cream butter and sugar in the bowl of a stand mixer, then add vanilla extract, flour and salt and mix until crumbly. Press mixture into a parchment-lined 9×13 casserole dish. Bake at 350˚F for 18-20 minutes. Cool slightly on a rack.
  2. Lemon Filling – In a mixing bowl, whisk together eggs and sugar. Whisk in lemon juice and zest. Add flour and whisk until completely blended.
  3. Add filling and Bake – pour filling over the warm crust and bake at 350˚F for 30-35 minutes until the center is set and no longer wobbly.
  4. Chill– cool at room temperature on a wire rack for at least 1 hour then refrigerate for at least 2 hours.
  5. Serve – Cut into squares and dust with powdered sugar to serve.
Baked lemon bars cut into squares with lemons

Pro Slicing Tip: Just like with a cheesecake, for clean and pretty slices, wipe the knife blade clean with a damp paper towel between slices.

Common Questions:

How to tell when lemon bars are done?

The center of the lemon bars should be fully set. If you give the pan a jolt, it should not wobble in the center.

How long do lemon bars last?

Lemon bars can be kept at room temperature for a few hours but should be refrigerated after that. Refrigerate up to a week or freeze for 3-4 months (see make-ahead instructions below).

Seeing air bubbles and brown spots?

The air bubbles that rise to the surface while baking is normal. These are bubbles from whisking the eggs. Since the bubbles rise above the surface, they tend to brown which causes the brown spots. They are easy to cover up with powdered sugar.

Can I substitute a different citrus juice?

You can substitute with grapefruit, orange juice, or lime to change up the flavor of your bars, but use less sugar when using sweeter citrus.

Can I bake this in a different dish?

A glass or ceramic 9×13 pan works great for lemon bars. Note that a glass pan will bake faster and darker than a metal pan so check for doneness a little earlier.

Up close lemon bar with lemon custard filling

Make-Ahead

  • Refrigerating: If baking the bars ahead, cool to room temperature then cover with plastic wrap and refrigerate. Dust with powdered sugar just before serving.
  • To Freeze: Once lemon bars are fully chilled in the refrigerator, cover the baking dish with a couple of layers of plastic wrap and freeze for 3-4 months. You can also transfer leftover pieces to a freezer-safe zip bag for easier storage. The lemon custard doesn’t fully solidify in the freezer so there’s no need to thaw. They’re so good right out of the freezer. 
Lemon bars baked and ready for freezing

When life gives you lemons, put them in lemon bars! This recipe will become your go-to for potlucks, parties, and holidays like Easter or Christmas. It’s a keeper of a recipe.

Have Extra Lemons?

If you end up with a bumper crop of lemons or just a big bag from the grocery store, we have you covered. Check out our post on all the genius Ways to use Lemons, from zesting to juicing and freezing then try some of our favorite sweet and savory Lemony recipes.

Classic Lemon Bars Recipe

4.92 from 34 votes
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Lemon bars stacked

Lemon Bars with intense lemon flavor and a buttery shortbread crust. This recipe is so simple, can be made ahead and even frozen.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $10-$14
Keyword: lemon bar recipe, lemon bars
Cuisine: American
Course: Dessert
Calories: 314
Servings: 20 people

Ingredients

For the Shortbread Crust:

For the Lemon Filling:

  • 7 large eggs room temperature
  • 3 cups granulated sugar
  • 2 Tbsp lemon zest from 4 to 5 lemons
  • 1 cup lemon juice freshly squeezed (from 5 large or 8 medium lemons)
  • 1 cup all-purpose flour
  • Confectioners sugar to dust

Instructions

  1. PREP: Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.

  2. CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.

  3. FILLING: While the crust is baking, zest then squeeze the lemons and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until blended. Add Lemon juice and lemon zest and whisk to combine. Add 1 cup flour and whisk until smooth and very well blended and no traces of flour remain.

  4. BAKING: Pour filling over the warm crust and bake in the center of a preheated oven at 350˚F for 30-35 minutes or until the filling is set. As soon as the filling is no longer wobbly in the center, remove from the oven so you don’t over-bake. Cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.

  5. TO SERVE: Pull the parchment paper up slightly to loosen from the pan then transfer to a cutting board and cut into 18-20 squares then dust the tops with powdered sugar.

Nutrition Facts
Classic Lemon Bars Recipe
Amount Per Serving
Calories 314 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 82mg27%
Sodium 53mg2%
Potassium 59mg2%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 36g40%
Protein 4g8%
Vitamin A 368IU7%
Vitamin C 5mg6%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Michael Wiscombe
    July 25, 2021

    Natasha, I’m from Idaho living in Arizona. Please show us how to make Idaho finger steaks. Nobody knows what they are here! Thanks, Michael Wiscombe ps love your shows!

    Reply

    • Natasha's Kitchen
      July 26, 2021

      Thanks for your suggestion, Michael. I’ll try to add that to our list, thanks to you all for the support!

      Reply

  • Alyssa
    July 25, 2021

    Hi Natasha,

    My dough mixture was thin and wet in some spots, not dry and crumbly throughout like yours. Also, my bars had cracks in them. Any idea what I can improve upon next time? All in all, they tasted great. Thanks!

    Reply

    • Natashas Kitchen
      July 26, 2021

      Hi Alyssa, I recommend reading through the recipe notes to ensure nothing was omitted or substituted in the process and with the ingredients.

      Reply

  • Camille Scala
    July 22, 2021

    Can I use a graham cracker crust instead

    Reply

    • Natashas Kitchen
      July 22, 2021

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!

      Reply

  • Shivana Toolsie sanchez
    July 17, 2021

    First time making this recipe it was a success hubby loves it thank you 🙂

    Reply

    • Natashas Kitchen
      July 17, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Shivana!

      Reply

  • Catherine T. Dana
    July 14, 2021

    Sorry, Natasha, but 3-1/2 cups of sugar is off the charts and overkill as far as I’m concerned!! Could you come up with a recipe for these lemon bars for diabetics? That much sugar is not good for anyone. Thank you for your consideration

    Reply

    • Amanda Hays
      July 18, 2021

      hi! I also have concerns for the huge amount of sugar in this recipe. Usually when I find a recipe that in going to try, I add minimum 1/2 the amount of sweetener that the recipe recommends, and that usually turns out good enough. The only problem is, that with lemon bars, I think that the sugar is there to firm up the curd, so i’m not quite sure what would happen if you removed that much sugar from the filling. If, you’re still willing to try the recipe which less sugar, do tell what the results were.

      Reply

  • LisaMarie
    July 10, 2021

    Hi Natasha,

    This is my 1st time making lemon bars! I’m not much of a baker so I’m anxious to see how they turned out once they’re done. My question is about the cooling time. Your recipe says to cool for 1 hr after taking it out of the oven then putting it in the fridge for 2 hrs. Can any of the cooling time be cut shorter? I’m in a time crunch and don’t have a full 3 hrs to let cool before serving. I’d like to sprinkle powdered sugar over it but I’m worried that it might still be too warm. Any thoughts on how I can cool it faster so I can put powdered sugar on it without it melting? Thanks 😊

    Reply

    • Natashas Kitchen
      July 12, 2021

      Hi LisaMarie, I haven’t tried cutting that cooling time; it really needs to get the right consistency.

      Reply

  • Bushra
    July 9, 2021

    Hi
    I tried lemon bars,it is look like cake sponge from inside and from up it like Caramel .
    Plz guide

    Reply

    • Bushra
      July 9, 2021

      Want to share with you pics also… how?

      Reply

      • Natashas Kitchen
        July 9, 2021

        Hi Bushra! You can upload your images to Social media – FB or IG and hashtag or tag #natashaskitchen for me to see your photos!

        Reply

    • Natasha
      July 9, 2021

      Hi Bushra, I would suggest watching the video to see where things started to look different. I’m not sure exactly what you mean or why that would happen?

      Reply

  • Val Welsh
    July 8, 2021

    Thank you so much for another wonderful recipe! I am happy to report I subbed gluten free flour (Cup4Cup brand) and dairy-free butter sticks with great success. Yumm!

    Reply

    • Natashas Kitchen
      July 8, 2021

      You’re welcome, Val! I’m so glad to hear it worked with a gluten-free option!

      Reply

  • Ildiko Janowitz
    July 8, 2021

    Dear Natasha, you are so cute!!!!
    I do like your video presentations, Definitely, I’ll make the lemon bar! Just viewing the video, my mouth starts watering.

    Also, today I did make the banana bread, without the risen! Thank you so much!!

    Reply

    • Natashas Kitchen
      July 8, 2021

      You’re welcome! I love it when my readers enjoy my recipes! Thank you for that wonderful feedback!

      Reply

  • Glenda Bishop
    June 23, 2021

    I love your posts and tutorials. I made these lemon bars for a special event this week, and they were a hit — the best lemon bars I have made or tasted. Thanks for quality recipes!

    Reply

    • Natashas Kitchen
      June 23, 2021

      Aren’t they the best! I’m so happy you enjoyed this recipe, Glenda!

      Reply

  • Marina
    June 21, 2021

    Just made these for fathers day and they were just delicious!!! Cant wait to make them again.

    Reply

    • Natashas Kitchen
      June 21, 2021

      Aww that’s so great, Marina! Thank you so much for sharing that with me!

      Reply

  • Mahe
    June 15, 2021

    Hi Natasha I love all your recipes and I want to bake the lemon bars for father’s day, I wonder if I could substitute one cup of sugar for a can of sweetened condensed milk?
    Thanks 🙂

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Hi there, I honestly haven’t tried that yet to advise. If you do an experiment before Fathers day, please share with us how it turns out.

      Reply

      • Mahe Bricuyet
        June 17, 2021

        Thanks for your answer, I will let you know how it goes 😊

        Reply

  • Emma Jones
    June 15, 2021

    Hey Natasha!
    I tried this recipe for my mother’s birthday and it turned out beautifully and my family loved it. Thank you….

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Hello Emma, thanks for sharing that with us. I’m glad the cake was a success and it was a hit!

      Reply

  • Roxanne Miller
    June 14, 2021

    I don’t have a paddle attachment. Can I use the regular beaters or a whisk attachment?

    Reply

    • Natashas Kitchen
      June 14, 2021

      Hi Roxanne, a handheld electric mixer should work for this recipe.

      Reply

  • Jesse
    June 13, 2021

    I just made this and loved it. I’ve been using an old recipe from an aunt and it was definitely not this great. It always ended up thin and not enough lemon filling on top
    This one turned out really amazing! My daughter loved it!
    This will be my go-to recipe now.
    Thank you!!!

    Reply

    • Natasha's Kitchen
      June 13, 2021

      Love it, Jesse!I’m glad you found your new favorite.

      Reply

  • Anila
    June 11, 2021

    Hi Natasha, I just made these, they came out fantastic. I added almond extract to the crust as I ran out of vanilla.
    I was wondering if I could make a creamsicle bar, mixing orange and heavy cream? Do you think it would set?

    Reply

    • Natashas Kitchen
      June 12, 2021

      Hi Anila, this can work with orange. See the section in our recipe titled: “Can I substitute a different citrus juice?” –
      You can substitute with grapefruit, orange juice, or lime to change up the flavor of your bars, but use less sugar when using sweeter citrus.

      Reply

      • Anila
        June 17, 2021

        Thank you

        Reply

  • Diana
    June 10, 2021

    Made these for my husband’s birthday this week with our Meyer lemons, thanks for the adjustment for them. They came out sooo good. Everyone loved them, said they were the best❣️

    Reply

    • Natasha's Kitchen
      June 10, 2021

      Hello Diana, that is so great! I’m glad these lemon bars were a hit. Thanks for your great review and feedback.

      Reply

  • Z
    June 2, 2021

    Hi Natasha… Just tried these lemon bars . The center is cooked..but don’t understand why the right side hasn’t cooked properly ..

    Reply

    • Natashas Kitchen
      June 2, 2021

      Hi Z, I recommend checking your oven for even cooking. If an ingredient or process was altered, that might also be the culprit.

      Reply

  • Chuck Layton
    May 29, 2021

    Absolutely perfect Lemon Bars!
    Love all your videos!

    Reply

    • Natashas Kitchen
      May 29, 2021

      I’m so glad you’re enjoying these lemon bars, Chuck! They’re so fresh and the perfect treat for these warm summer nights!

      Reply

  • Mikey
    May 28, 2021

    This went really great! I was nervous because I’ve never made anything like this before, but it was easy and came out really well. My family liked them a lot and I’ve already been asked to make more!

    Reply

    • Natashas Kitchen
      May 28, 2021

      That’s so great, Mikey! Thank you so much for sharing that with me.

      Reply

  • Mari
    May 19, 2021

    I really want to make this because my husband loves lemon bars but the servings says for 20 people, that’s just to much and when I try and adjust the recipe it messes with the measurements and I don’t understand it. When it says 20 people does that mean 20 pieces of lemon bars?

    Reply

    • Natasha
      May 20, 2021

      Hi Mari, it depends on how large you cut the pieces, but 20 means a full 9×13 pan of lemon bars. If you cut it down to 10 servings, it will be a half size of the recipe.

      Reply

  • Salli
    May 11, 2021

    Hi. If I only have salted butter, how much should I decrease the salt?

    Reply

    • Natasha's Kitchen
      May 12, 2021

      Hi Salli, you can omit it from the recipe or decrease it.

      Reply

  • MJ
    May 10, 2021

    OMGoodness…….this is the 2nd time making these bars in 2 weeks. They are so so so yummy and my new favorite <3

    Reply

    • Natashas Kitchen
      May 10, 2021

      That’s so great! It sounds like you have a new favorite, MJ!

      Reply

  • Judy-Ann Stewart
    May 9, 2021

    I made the lemon bars. Everyone enjoyed them! I started with butter that was too soft so it never was crumbly to be pressed into the pan. I spread the soft paste (that’s the best description) over the bottom and baked it. It took a little longer but it was quite good in the finished product. Next time I make it, I will remember not to let the butter soften too much. I must be able to cut it!

    I will also try other recipes which all look really good!

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Thanks for sharing that with us, Judy-Ann. That is so helpful, we appreciate that. I’m glad you and your friends or family enjoyed the recipe!

      Reply

  • Jennifer Thomas
    May 9, 2021

    Hello! I just made these for Mother’s Day and they turned out perfect!

    I followed the recipe exactly. It was not too sweet or too tart and was a hit! I also had no issues with the crust coming together or the baking time, and definitely didn’t have any “layers switching places” issues!

    Easy and great for spring/summer, I will use this recipe from now on!

    Thank you ~

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Love it! Thanks for sharing that with us, Jennifer. Glad the recipe was a hit!

      Reply

  • Gene Bertol
    May 8, 2021

    These are classic lemon bars featuring a soft butter shortbread crust and a tangy sweet lemon curd filling that’s baked to the perfect consistency. The lemon layer is thick and substantial, not thin or flimsy like most other lemon bar recipes. So I just have one question…do you have a sister ??

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Lol thanks for your good comments, yes I have a sister! haha

      Reply

  • Diana
    May 6, 2021

    I only have 3 lemons, can I use lemon extract? If yes, how much?

    Thank You,
    Diana

    Reply

    • Natashas Kitchen
      May 6, 2021

      Hi Diana, I haven’t tried that substitution. You can adjust the recipe to fit three lemons, though, and you may get fewer lemon bars though.

      Reply

  • Maria Saiz
    April 28, 2021

    I finally tried this recipe after my husband showed it to me (he really, really likes lemon squares). I am not a big fan of lemon-y baked goods but I really enjoyed eating a half a square almost every day! (I cut each square to half so I won’t be tempted to gobble gobble 🙂 It was really worth making this recipe. Keep on making and posting wonderful recipes Natasha. For sure, I will make this again and is on my list of must-have recipes.

    Reply

    • Natashas Kitchen
      April 28, 2021

      Thank you for sharing this wonderful feedback with me, Maria! I’m so glad you enjoyed that.

      Reply

      • Maria Saiz
        June 4, 2021

        Because of this recipe, I am now a big fan of lemon squares! Made these for the 2nd time with 2 cups sugar instead and I may have added a little bit more zest. The lemon flavor is awesome! I’m looking forward to trying your other lemony recipes 👍

        PS: for someone who is not a fan of lemony desserts, this recipe changed my mind.

        Reply

        • Natashas Kitchen
          June 4, 2021

          That’s so great! It sounds like you have a new favorite, Maria! Thank you so much for sharing that with me.

          Reply

  • Fi
    April 25, 2021

    Never had lemon bars before (from the UK) and as soon as I saw your video I knew I had to try them and they did not disappoint! 10/10 amazing! Everyone loved them and they’re a new fave for me! Perfect sweetness to tartness! Thank you for this recipe!x

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Love your perfect review and feedback. Thank you so much, that made me so happy too!

      Reply

  • Erin
    April 25, 2021

    I had never baked in my life until I found your tres leches recipe. It was a massive success. Then I made chocolate chip cookies but added M&Ms, again, from your recipe. I saw tons of people eating my M&M and chocolate chip cookies with huge smiles at a get together of vaccinated people.

    I made these lemon bars last night, set them in the fridge, and cut and dusted them this morning. They are absolutely freaking delicious.

    You have hooked me on baking. I have baked 3 separate things this week, all off of your videos. I think what makes your stuff great is that it makes me feel unafraid to just try something completely new. You are SO good at explaining what you do and showing videos of what you are doing so that a complete beginner can make this stuf.

    Thanks 🙂 I think I found a new hobby.

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Love it! I’m glad you’re enjoying the process, Erin. Thanks for sharing that with us and I hope you’ll love all the recipes that you will try!

      Reply

  • Claudette
    April 23, 2021

    Way too much sugar, rather taste the lemon as opposed to sugar taste. If I make it again I will cut the sugar in half.

    Reply

    • Natasha
      April 24, 2021

      Hi Claudette, I haven’t had that experience but I am happy to help troubleshoot. The sugar balances the lemon juice very well in this recipe, unless you use sweeter Meyer lemons (as I mentioned in the post) or unless you use less lemon juice then you would want to reduce it. It would be very tart with less sugar using regular yellow lemons.

      Reply

  • Amy Wonder
    April 23, 2021

    Can I skip zest?

    Reply

    • Natasha
      April 23, 2021

      HI Amy, I think it would still work, but the zest adds wonderful flavor.

      Reply

    • Natashas Kitchen
      April 23, 2021

      Hi Amy, we absolutely love it with zest, but yes, that should work.

      Reply

  • Katie B.
    April 20, 2021

    I halved the recipe since I had 4 lemons to use up, and didn’t need a whole batch. Wow what a great lemon taste! I froze them to pull out for Mother’s Day but had a sliver of the edge and they were awesome. Thanks for another great recipe.

    Reply

    • Natashas Kitchen
      April 20, 2021

      You’re welcome! I’m so happy you enjoyed it, Katie!

      Reply

  • Sarah Shadowitz
    April 19, 2021

    Your recipes are seriously great! I am not a confident baker, but following your written recipes and watching the videos gives me the confidence I need to try the recipes. The Classic Lemon Bars are amazing – my children were absolutely delighted with them. Thank you so much for helping me become a better baker!

    Sarah

    Reply

    • Natasha's Kitchen
      April 19, 2021

      That makes me happy too, Sarah. Knowing that you are learning a lot and that you loved this recipe. Keep up the awesome work!

      Reply

  • Debbie D
    April 18, 2021

    Just ran across this recipe and love lemon bars. I am definitely going to make these.

    I have a question not about the recipe, but I loved the refrigerator with the bins on the side. I’m remodeling my kitchen and would love to know what brand it is. Thanks

    Reply

  • Viviana Schiappacasse
    April 17, 2021

    Hi Natasha, I love watching your videos. I feel relaxed watching you cooking. Tomorrow I will try the lemon bars recipe. I hope I´ll do well on it. By the way I live in Chile , South America.

    Reply

    • Natasha
      April 18, 2021

      Thank you for that thoughtful feedback. I hope you love the lemon bars and every recipe you try!

      Reply

  • Catherine fernandes
    April 16, 2021

    Hi Natasha I need to half the recipe can u please let me know baking time for crust and once I put the filling?

    Reply

    • Natasha
      April 16, 2021

      Hi Catherine, I would suggest using a pan that is half the size if cutting the recipe in half and then baking at the same temperature and time since the thickness of the lemon bars will be about the same.

      Reply

  • Egly Beatrix
    April 14, 2021

    This lemon bar recipe is just absolutely amazing. I tried it yesterday. Thank you for it. Greeting from Romania. 🙂

    Reply

    • Natasha's Kitchen
      April 14, 2021

      I’m glad you loved it!

      Reply

  • Mena
    April 13, 2021

    Hi Natasha!
    I loved this recipe and the lemon flavor was perfect. I followed everything and watched the video a few times but the entire top of the squares burnt. This didn’t really take away from the flavor but it didn’t look “pretty”. I baked it at 350 and the oven was not set to convection. What did I do wrong?

    Reply

    • Natasha
      April 14, 2021

      Hi Mena, if you whip the mixture on high speed, it increases the amount of air incorporated which forms bubbles in the oven as they rise and those bubbles tend to darken.

      Reply

      • Mena
        April 15, 2021

        Thanks this makes sense. I used the electric stand mixer to whip everything together instead of by hand. Thanks!

        Reply

  • Beverly
    April 13, 2021

    Made these yesterday and they are great. Really enjoyed.

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Hello Beverly, great to hear that you enjoyed it! Thanks for your good feedback.

      Reply

  • Amy Wonder
    April 12, 2021

    Can I use a hand mixer, or a pastry blender to do shortbread crust

    Reply

  • Amanda
    April 10, 2021

    Hi Natasha,

    Tried these tonight and they turned dark brown on top within the first 10 minutes of baking. What should I do next time to prevent that?

    Reply

    • Natashas Kitchen
      April 12, 2021

      Hi Amanda, I would make sure your oven is calibrated to the right temperature. Make sure you have it at the center of the oven and not towards the top. Also, make sure you are using regular bake mode. not convection or broil

      Reply

  • Merry
    April 10, 2021

    Let me start by saying “I am NOT a baker”……but I still keep trying. I made these the other night. I used a pyrex 9 x 13 pan and the paper trick did not work well on the rounded corners. I could not get the cookie ingredients to form crumbles. I thought maybe I only used 1 cup of flour, so added more flour. Still didn’t make crumbles. I finally gave up trying and just used what I had. It took way longer to bake to “golden edges” but I still kept going for the golden edges. Added the lemon mixture and baked. It was set at the appropriate time. I followed the directions – 1 hour cooling and then chilling over night. The next day I put the 10x on, cut and tasted. The flavor was outstanding; however, the layers changed places – cookie on the top and the lemon on bottom. I, like another reviewer, thought I must have a magic oven!!! The custard layer was more dense than I thought it would be,but, having never eaten a lemon bar, I didn’t know what to expect. There were very yummy and I may try again to get it right the next time.

    Reply

    • Natasha
      April 12, 2021

      Hi Merry, are you using 2 sticks or 1/2 lb of butter? It should come together into the dough if you continue mixing as long as the correct proportion of ingredients are used. If the dough is too dry and doesn’t come together at all, the crumbs won’t’ bake properly and the mixture won’t stay in place. I would highly recommend reviewing our post on measuring ingredients which will help with success for all baking recipes.

      Reply

  • Zhanna
    April 10, 2021

    Very easy to make and so delicious, thank you:)

    Reply

    • Natashas Kitchen
      April 10, 2021

      You’re welcome! I’m so happy you enjoyed that, Zhanna!

      Reply

  • Mary
    April 8, 2021

    Hi Natasha I tried the lemon bars but the crust didn’t go crumbly I’m just wondering how long should I have beaten it maybe I didn’t do it long enough.I have also done the chicken pot pie,egg rolls, cupcakes and also lasagna all were gorgeous.

    Reply

    • Natasha
      April 8, 2021

      Hi Mary, It’s better to overmix than to undermix with this one – you don’t want to see any of the dry flour in the mixture. Also, make sure not to change any of the proportions of ingredients for the right blend of wet to dry ingredients that form the dough.

      Reply

  • Lise Rozmus
    April 8, 2021

    Hi Natasha
    Love both Ina Garten’s and your recipes… this is a win win !!!

    Reply

    • Natashas Kitchen
      April 8, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Carmine
    April 8, 2021

    Hi Natasha! Love your recipes and your videos – WAYYY better than FoodNetwork, etc. Made these bars and followed recipe EXACTLY, but when I took them out of the oven and let them cool, the cake was on the TOP and the filling on the BOTTOM! Any ideas as to why this happened? Or do I have a magic oven??
    Either way, they were AWESOME!

    Reply

    • Natasha
      April 8, 2021

      Hi Carmine, did you pre-bake your crust? If you skip that step, I could see something like that happening.

      Reply

      • Carmine
        April 8, 2021

        Thanks for responding… yes, I did pre-bake the crust… it must be my magic oven, then… we’re going to try again and see if it does it again.. I’ll let you know

        Reply

        • Kaitlyn L
          April 21, 2021

          You have to make sure you have the crust all the way to the edges and there are no cracks or spots for the custard to leak through. Otherwise the custard will leak to the bottom and cause the crust to rise.

          Reply

        • Monica
          April 22, 2021

          Hi Carmine,

          I too have a magic oven lol.

          The lemon square were still delicious .

          Reply

  • Ali Ann Stramilov
    April 8, 2021

    My kids are licking their plates. Zesty lemony flavor. Best recipe for this that I’ve ever found!

    Reply

    • Natashas Kitchen
      April 8, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Yuri Clingerman
    April 7, 2021

    These bars are delicious. I must say they are extremely rich and dense. So I think the big piece Natasha had in the video is probably way too filling. Also it took about 45-50 min. for filling to set, much longer than the recipe.

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Hello Yuri, so nice to hear from you. Thanks for your good comments and feedback on this recipe. Good to know that you enjoyed it!

      Reply

  • Ida
    April 7, 2021

    Hi,
    Have tried this recipe and they are very tasty. Now I am searching for a great butter cookie recipe, do you have any video. I follow you, your recipes are very easy and because of you, I have become a great cook jaja.

    Reply

    • Natashas Kitchen
      April 7, 2021

      I’m so glad you enjoyed this recipe, Ida. I do not at this time but thank you for that suggestion; you can find our favorite cookie recipes HERE.

      Reply

  • Lynda
    April 6, 2021

    Hi Natasha! I have just discovered your blog and recipes. Everything looks delicious and I have saved several recipes. Looking forward to trying them and I am signing up for more! My kind of cooking and eating—yum!

    Reply

    • Natashas Kitchen
      April 6, 2021

      I’m so glad you discovered our blog! Welcome! I hope you try and love our recipes soon!

      Reply

  • Dawn Ward
    April 6, 2021

    Hi Natasha! Can you tell me what brand of baking pan you used? All mine have rounded off corners.

    Reply

  • Natalya
    April 5, 2021

    Natasha!

    Just wanted to let you know that your tutorial and recipe is truly easy to follow!

    My 15 year old daughter had no trouble making these and they turned out scrumptious 🙂 🙂

    Thanks for a great one!

    Reply

    • Natasha's Kitchen
      April 6, 2021

      You’re welcome, Natalya. Thank you so much for sharing your great feedback with us!

      Reply

    • Chuchie
      May 14, 2021

      Hi Natasha! If I bake half of the recipe, can I use 8×8 square pan? Tnx

      Reply

      • Natashas Kitchen
        May 15, 2021

        Hi Chuchie, yes, you can halve the recipe. I can’t say if an 8×8 will work without testing it. I hope you love this recipe.

        Reply

  • Theresa
    April 5, 2021

    Thank you for the lemon recipes I made lemon bars it was a hit

    Reply

    • Natasha's Kitchen
      April 5, 2021

      You are very welcome, Theresa. Glad it was a hit!

      Reply

  • yvette
    April 5, 2021

    these are awesome.

    Reply

    • Natashas Kitchen
      April 5, 2021

      I’m so glad you enjoyed it!

      Reply

  • Sarah
    April 4, 2021

    I just made these for the first time today. They are perfect. The recipe is so easy. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      April 5, 2021

      You are very welcome, Sarah. I hope you’ll love every recipe that you will try!

      Reply

  • Anna P
    April 4, 2021

    We made these yesterday and seriously all were devoured! Loved them!

    Reply

    • Natashas Kitchen
      April 5, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Faith
    April 4, 2021

    Can I halve the recipe and use 9×9 pan?

    Reply

    • Natasha
      April 4, 2021

      Hi Faith, that should work well, but they will be a little thinner and spread out so they might bake a little faster.

      Reply

  • Susan
    April 4, 2021

    I made these yesterday and they were a huge hit! Loved the parchment tip–worked perfectly 🙂 I’ve made many, many lemon bars in search of the perfect recipe, and this one made it into my box of favorites (reserved for only the best!).

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Love it! So happy to know that you enjoyed this recipe, Susan. Thank you for sharing!

      Reply

  • Susan
    April 4, 2021

    I made these yesterday and they were a huge hit! Loved the parchment tip–worked perfectly 🙂 I’ve made many, many lemon bars in search of the perfect recipe, and this one made it into my box of favorites (reserved for only the best!).

    Reply

    • Natasha's Kitchen
      April 4, 2021

      That sounds perfect! Thank you for your wonderful comments and review, Susan.

      Reply

  • Elektra Michael
    April 4, 2021

    Hi Natasha,

    I’m from the UK and love your recipes but we don’t have sticks of butter, our butter comes in 250g blocks. My question is how many grams is a stick of butter.
    Thanks for your help.

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Hi Elektra, you can convert the ingredients to grams just click Jump to recipe and click Metric to do that. I hope that helps!

      Reply

      • Elektra
        April 5, 2021

        Thank you so much Natasha, can’t wait to make these. X

        Reply

  • Judy Graham
    April 4, 2021

    Which powdered sugar duster do you use? Can’t wait to try!

    Reply

  • Nida Blanco
    April 3, 2021

    Hi,will surely make this lemon bars.My mouth got watery when watching your video.I’m # 1 fan of yours.
    I would also want to know the brand of your refrigerator (in the background)
    Thank you!

    Reply

  • Sylvia Newnam
    April 3, 2021

    I really appreciated your tip on getting parchment paper to easily fit the pan. The lemon bar recipe looks yummy and I am a lemon fanatic. Thanks.

    Reply

    • Natashas Kitchen
      April 4, 2021

      I’m so glad that was helpful! Thank you so much for sharing that with me.

      Reply

  • Michelle R
    April 3, 2021

    Lemon Bar Recipe.
    Made it, delicious! 1st time making this dessert buy not the last.
    My cookie, 1st bake, took 30 in glass baking dish.
    Using parchment paper all the way to the top of the pan was a must great tip.
    Enjoy!
    I took pictures and will try and post on IG. Happy Easter Natasha

    Reply

    • Natasha
      April 3, 2021

      I’m so happy you loved it so much you’d make it again! Thank you for sharing your wonderful review.

      Reply

  • Elle
    April 3, 2021

    Yum!! Lemons and their versatility are simply delicious.
    What a fabulous recipe!
    Natasha. We appreciate you!

    Reply

    • Natasha
      April 3, 2021

      I’m so glad you love the recipe and thank you for your encouraging comment. I really appreciate you!

      Reply

    • claudia e moore
      June 13, 2021

      can these be frozen?

      Reply

  • Jules
    April 3, 2021

    Hi Natasha! I do not own a stand mixer, so I don’t have that large paddle. would a hand held one electric mixer work ok for this recipe ?

    Reply

  • Charlene
    April 3, 2021

    Looking forward to making this recipe! Would love to know about freezing them.

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Charlene, please see this section in the recipe: How long do lemon bars last?. It reads, “Lemon bars can be kept at room temperature for a few hours but should be refrigerated after that. Refrigerate for up to a week or freeze for 3-4 months (see make-ahead instructions below).” I hope this helps.

      Reply

  • Oli
    April 3, 2021

    Delicious lemon bars! Excellent texture and taste.

    Reply

    • Natashas Kitchen
      April 3, 2021

      One of my favorite Spring treats! I’m so glad you enjoyed it!

      Reply

  • Karen
    April 3, 2021

    I love Ina Garten and her recipes and have made this recipe. Thanks for the tip with the parchment paper for lining the baking pan. Always love your recipes Natasha, thanks!

    Happy blessed Easter to you and your family!

    Reply

    • Natashas Kitchen
      April 3, 2021

      I’m so happy you’re enjoying my recipes, Karen! Thank you so much for sharing that with me.

      Reply

  • Alona
    April 3, 2021

    Hi, Natasha. Can you please add in recipes grammes and oven temperature in ° C, thanks a lot

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Alona, since we’re in America, we use Fahrenheit, but I recommend using a conversion chart or a quick online search for the conversation. If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Bob
    April 2, 2021

    Love your recipes but 3-1/2 cups of sugar????? Trying to kill us Natashia.

    Reply

    • Natasha
      April 3, 2021

      Hi Bob, divided into 20 servings, it’s not bad for a dessert – everything in moderation. The overall flavor is very well balanced. I don’t like overly sweet desserts either.

      Reply

    • Olga
      April 23, 2021

      I used just under 2 cups and thought it was plenty sweet.

      Reply

  • Charlene Read
    April 2, 2021

    Can I use white parchment paper?

    Reply

    • Natasha
      April 2, 2021

      Hi, yes either one will work. The brown-colored one is just more photogenic for certain recipes but they can be used interchangeably.

      Reply

  • Carol J Peters
    April 2, 2021

    Could you possibly use key lime juice instead of the lemon juice?

    Reply

    • Natasha
      April 2, 2021

      Hi Carol, yes that would work, please see the common questions section above.

      Reply

  • Eli
    April 2, 2021

    Hi Natasha. Can i replace the lemons with oranges .And from the ingredients should i have to cut down as quantity (ex sugar) or everything stays the same .

    Reply

    • Natasha
      April 2, 2021

      Hi Eli, yes that would work, but you would want to cut down the sugar. See the Common questions section above.

      Reply

  • Sara Welch
    April 2, 2021

    Such an amazingly delicious recipe and perfect for spring! Looking forward to enjoying these again for Easter; they do not disappoint!

    Reply

    • Natashas Kitchen
      April 2, 2021

      The perfect treat for springtime! I’m so glad you enjoyed it!

      Reply

      • Tish
        April 3, 2021

        Can this be cut in half and bake in an 8×8 glass pyrex dish?

        Reply

        • Natashas Kitchen
          April 3, 2021

          Hi Tish, yes, you can halve the recipe.

          Reply

  • Irina
    April 2, 2021

    Hi Natasha. Is it possible to make these Keto friendly?

    Reply

    • Natasha
      April 2, 2021

      Hi Irina, I haven’t tested that to give advice on making these keto lemon bars. If you experiment, please let me know how it goes.

      Reply

  • Natalie
    April 2, 2021

    Lemon bars are always a hit with my family!! They are my favorite lemon dessert. So creamy & delicious!

    Reply

    • Natashas Kitchen
      April 2, 2021

      Aren’t they so good and refreshing!! Perfect for a spring time treat!

      Reply

  • Andrea Thueson
    April 2, 2021

    These were a huge hit, the perfect spring dessert!

    Reply

    • Natashas Kitchen
      April 2, 2021

      I’m so glad you enjoyed it!

      Reply

  • Joy
    April 2, 2021

    I love watching you and your recipes are so good. Do you have to use 7 eggs? I’m not a fan of eggs is there a partial substitute I could use? I love anything lemon 😋 thank you

    Reply

    • Natasha
      April 2, 2021

      Hi Joy, these don’t taste like eggs, but the egg is crucial to forming the custard otherwise it won’t thicken properly or have that silky custard consistency.

      Reply

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