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.
We love dessert bar recipes from Pecan Pie Bars to Baklava and Strawberry Pretzel Salad, because they are easy to make and crowd-pleasing desserts. These lemon bars are no exception.
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Fresh lemons make everything better from Lemon Blueberry Cake to Homemade Lemonade. If you are a fan of lemon, this recipe for Lemon Bars is a must-try!
Lemon Bar Video
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Classic Lemon Bar Recipe
Take one bite and you will fall in love with these lemon bars. The lemon custard filling is similar to our Lemon Curd Recipe and 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.
Ingredients for Lemon Bars
- Eggs – Add richness and help the custard thicken. We use large eggs.
- Granulated sugar – it may seem like a lot of sugar, but it’s needed to combat the tanginess of the lemon juice. You can adjust it depending on the type of lemons used (see next section).
- Lemons – you’ll need the lemon zest and juice so be sure to zest the lemon before juicing it.
- All-purpose flour– helps to thicken up the lemon custard filling.
- Confectioners sugar – to dust the top for serving.
- For the Shortbread Crust – this easy cookie crust is made with butter, sugar, vanilla extract, flour, and salt. It creates a buttery crust that is crisp on the edges and tender to the bite.
What are 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. If your lemons are refrigerated, bring them to room temperature first. P.S. Here’s my favorite citrus squeezer.
Can I use Meyer Lemons? Meyer lemons aren’t quite as tart as regular lemons so you’ll want to reduce the sugar in the filling to about 2 cups.
How to Make Lemon Bars
- Crust – Cream butter and sugar in the bowl of a stand mixer, then add vanilla extract, flour, and salt and mix until crumbly. Press the mixture into a parchment-lined 9×13 casserole dish. Bake at 350˚F for 18-20 minutes. Cool slightly on a rack.
- Lemon Filling – In a mixing bowl, whisk together eggs and sugar. Whisk in lemon juice and zest. Add flour and whisk until completely blended.
- 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.
- Chill– cool at room temperature on a wire rack for at least 1 hour then refrigerate for at least 2 hours.
- Serve – Cut into squares and dust with powdered sugar to serve.
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
The center of the lemon bars should be fully set. If you give the pan a jolt, it should not wobble in the center.
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).
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.
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.
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.
Make-Ahead Lemon Squares
Lemon bars keep really well in the refrigerator and in the freezer, making them one of my favorite make-ahead desserts.
- 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.
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.
More Recipes with Lemon
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 lemony recipes.
- Strawberry Lemonade
- Lemon Curd
- Lemon Ricotta Pancakes
- Blueberry Muffins with Lemon Glaze
- Lemonade Recipe
- Winter Fruit Salad
Classic Lemon Bars Recipe
Ingredients
For the Shortbread Crust:
- 1/2 lb unsalted butter, (16 Tbsp) room temperature
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
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
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
**Avoid using more lemon juice than what is called for or the filling won’t set properly.
Nutrition Per Serving
Filed Under
These came out great! The only thing is they are too sweet! Can I use less sugar?
Hi Pam, we don’t like overly sweet dessert either and believe we found the perfect balance here. If nothing was adjusted it shouldn’t be too sweet, but you may try it with less sugar to advise.
Thank you. I did use the exact amount of each ingredient. Can I possibly cut sugar in half?
Hi Pam! You can definitely experiment with less. Just keep in mind, sugar plays an important role in the texture and balancing the flavor. I think a safe reduction would be up to 25% of what the recipe calls for. Let us know how it turns out.
Followed the recipe to a T and I’m an experienced baker. I’d say the ratios are off with the flour. It was way too powdery when it got to the end. Also, do not use a mixer for the filling at all. It’s way too easy to over whip the eggs/sugar. I won’t be trying this recipe again because I found it to be lack lustre. The cookie turned out meh and the filling was tasted too much like flour.
Hi Nat, it sounds like maybe too much flour was used. Check out my recipe on how to measure ingredients for baking which will make all the difference in baking projects. I also suggest watching the video tutorial to see what the texture should look like.
I know you say only use fresh lemons, and it’ll probably hurt knowing I used lemon from the container but I’ve really been wanting these and I figured why not and I just say it’s super delicious! That just goes to show how good this recipe is. Next time I’m for sure gonna try with fresh lemons because I just know it’ll be even better! The center is different like recipe says but still delicious
I can’t bring other dishes to gatherings because someone always insists I bring these.
Fresh lemons a must! We are blessed with a tree.
I always double the vanilla, and use all the lemon rind which ends up about double too.
Hi Tim! I’m happy to hear they’ve been a hit!
I’m making the lemon Bars for my family. I was wondering if using store bought lemon juice would change the result? Also I have your cookbook and I love it!
I’m so happy you love my cookbook, Catalina! Thank you so much for sharing that with me. Since lemons are the star ingredient, you should avoid using bottled lemon juice or concentrate.
Thank you so much!! These lemon bars are so delicious. I’ve been searching for the perfect lemon bars, you made it happen.
Do you have a variation for lemon-cranberry bars?
Hi Carole! I’m sorry, I do not.
I was disappointed. Unless I did something wrong, these taste like too much flour in the filling. Maybe it’s the eggs. I have had sweeter more lemony tasting lemon bars before. I’m looking for my Mom’s recipe that I liked.
Hi Colette! I’m sorry to hear that. Did you measure your flour correctly? My thought is that possibly there was too much. I haven’t had these taste floury. Be sure to spoon your flour into your measuring up and level it off, don’t pack it down or scoop it out of the container with your measuring cup. I hope you’ll try again.
I never thought I’d enjoy a lemony dessert. Love it! Thank you, Natasha for giving us tested and true recipes that rock!
Natasha, the lemon bars are amazing and such a hit! I have your cookbook and I have received so many compliments from your recipes. Thank you!!!
When slicing can you use a cookie cutter?
Hi Andrea, I have not tested this with a cookie cutter to advise. If you experiment, let me know how you liked the recipe.
Is it necessary to use parchment paper or does a non stick pan also work?
I recommend using parchment paper to make it easier to remove bars and prevent sticking.
can you do a recipe for a peach cobbler?
Hi Diane! I have a recipe for Peach crisp .
Can i make the lemons squares refrigerate them and then freeze them
Hi Toni, I address this question along with some tips under the ‘How long do lemon bars last?’ question of the common questions section of the blog.
The best lemon bars!! I’ve made them a bunch of times now and everyone loves them everytime. Thank you!
You are so very welcome! I’m glad you enjoyed the recipe!
I used your recipe to make lemon bars for my cousin’s son’s engagement party three years ago. The bars were a big hit. I even made so gluten free lemon bars. Thank you so much for all the recipes that you share.
Hi Natasha!!
I just want to say I have been making your lemon bars for over a year now and everyone that tries them LOVES them. I recently tried cutting the recipe in half and baking in an 8×8 pan, same temp but only slightly less time. I just kept watch. They turned out fantastic as ever! Thanks so much for one of my favorite recipes and desserts to date.
That’s wonderful to hear, Katie! Thank you for sharing.