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.
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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.
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.
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
- 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.
- 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.
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.
- 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.
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.
- Strawberry Lemonade
- Lemon Curd Tartlets
- Lemon Ricotta Pancakes
- Broiled Lobster Tails with Lemon Butter
- Lemon Chicken with Lemon Sauce
- Salmon with Lemon Cream Sauce
Classic Lemon Bars Recipe
Lemon Bars with intense lemon flavor and a buttery shortbread crust. This recipe is so simple, can be made ahead and even frozen.
For the Shortbread Crust:
For the Lemon Filling:
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.