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
- Lemon Posset (3-ingredient dessert)
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
Can I use a sugar substitute (Stevia or Sweet & Low) ? If so , any adjustments?
Hi Peter. I haven’t tested a sugar substitute in this recipe, so I’m not sure if any adjustments would need to be made. I looked through the comment section to see if any of my viewers have left any feedback regarding this but I did not see anything. Please let us know if your experiment.
Using “Real Lemon” 100% bottled lemon juice.
What is your alternate measure.
Hi Mary! I’ve always just used real lemon juice freshly squeezed so I am not sure if changes would need to be made.
Can you add raspberry purée to make Pink Lemonade bars?
Hi Stephanie! I’m not sure if any modifications would be needed but that sounds like it would be delicious! Let us know if you experiment.
Hello. The first time I made these bars, in Fl., they were a hit! Flawless. I moved to WY and tried twice to make the shortbread crust & for some reason the crust is not crumbly. It’s creamy. I read I should add flour. I’ve added up to a half cup extra and still not crumbly. Help! Please advise.
Hi B, if you had a significant altitude change, that may be the culprit, or a weather change. I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
No amounts listed anywhere for the ingredients.
Hi Tom! Scroll down to the very bottom of the blog post for the recipe card. Or you can click on the “jump to recipe” button at the top of the page for a shortcut.
Excellent recipe. What a perfect, easy dessert! Made these for the 4th of July and my husband said they’re the best he’s ever had. I actually suggest making them one day ahead as I refrigerated for about three hours before serving (the recipe suggests a minimum of two hours) and I thought the filling tasted even better the next day.
Hi! I made these for my husband and followed step by step, however once taken out of the fridge do we keep them at room temperature or back in the fridge? Also, I dusted the powdered sugar and it seemed to melt, thank you
Hi Magaly. See the “make-ahead” section above for instructions on storing. The powdered sugar can be added prior to serving. The condensation will make it melt.
My dad loves lemon bars and I made this recipe on Father’s Day. He was THRILLED and we all decided these are the best lemon bars hands down! Thank you!
That’s so great to hear, Gabby! I’m glad it was enjoyed.
Last night was my first time making homemade lemon bars. Lemon is my Dad’s favorite, and I want to surprise him with something new for Father’s day. 💙 These are absolutely perfect!! Thank you so, so much for sharing this recipe!! 💗 Dad will be so happy! 😊
That’s so great, Jenny! Happy Father’s Day to your dad. I hope he loves them!
Do these rise? Do I just double recipe if using a half sheet pan
Hi Kim. No, they don’t rise like a cake would. See the image above as reference to how thick they are. I have not tested different size pans to know how to adjust the recipe quantities. Please let us know if you experiment.
I was planning to double for a half sheet pan. How did yours turn out? Thanks!
I just made your Lemon Squares in honor of my dear friend’s late mother who loved making them. We couldn’t find her recipe but from what she taught me, your recipe was the closest. Made them for Memorial Day. They were a hit. Simple and easy. You dymistified just how easy it was to make the crust. I will be making them many times over the summer.
I’m so happy to hear these were a hit, Donna! Thank you so much for sharing that with me.
I have a massive sweet tooth and I love lemon so thought I would follow this recipe. They have a great flavor but way too sweet. I did not use Meyer lemons, just your typical store produce lemons. I would use like a cup less sugar next time.
I tried to make these for a coworker’s birthday and they were a huge failure!! I have no idea what happened. I make them exactly as the recipe dictated, but they were a runny mess. I went ahead and served them, but they had to be served in a bowl and eaten with a spoon. I also thought that the lemon flavor was not nearly distinct enough.
Hi Pamela! I’m so sorry they didn’t turn out for you. I would look over the ingredients list again to see if you measured everything correctly. Did you use the recommended size pan? If all of this was correct, then likely they needed to bake. The bars should be set at the edges and jiggly without being runny in the middle. They will also set more as they cool.
Be sure to fully preheat the oven before baking them.
Simple to make and multiple people said it was their favorite lemon bars ever!
These were delicious and easy to make. They were rich but found myself going back for more and everyone I shared with loved them.
I have to say I love all of your recipes, easy to follow & simple.
I’m so glad to hear that!
I was a little nervous to try this recipe after reading some of the comments, but I followed the recipe to a tee and these came out amazing! As recommended, I reduced the sugar since I was using Meyer Lemons. My pastry seemed to skip the crumb step and went straight to being a soft paste… maybe my butter was too soft? I just spread it as evenly as possible and watched it carefully as it baked… no problem. Yummy! I should know better than to doubt any of Natasha’s recipes!
It’s also the heat and humidity in your kitchen. So more pasty than crumbly but since it’s butter based, it will spread when you put it in oven anyway.
Calls for 7 large eggs but i’m using fresh eggs and they are small. How many should I use?
Hi Beverly. One large egg weighs around 2 ounces (57 grams). It would be best to use a food scale to measure your fresh eggs since they all can be different sizes.
Great flavor but too much sugar. The recipe calls for 3 cups of sugar for the filling. I used typical grocery store lemons and a 2″ x 2″ square is a bit much. So, Meyer lemons aside, I’d cut this sugar back regardless. This is the first recipe from Natasha that i haven’t been thrilled with.
Thank you so much for sharing that with me, Dennis!
We love your recipes, and we enjoy watching your fun videos 🙂 You inspire us to make meals at home ❤️
Thank you so much, Tracey!
Made these for Easter, so spring like, easy and highly anticipated by my fam.I will let you know their comments. I would love to see a video on an old fashioned Banana Pudding (you know the one with homemade pudding and vanilla wafers).
Happy Easter!
HI Natasha, Every recipe I have tried of yours was fantastic! These lemon bars look delicious! Can these be made two days ahead of time and kept in the refrigerator before serving? Thank you 🙂
Hi Doreen! Yes, you see can. See the common questions section, “How long do lemon bars last?”