Lemon Bars

My thick, gooey Lemon Bars with a shortbread crust and vibrant lemon flavor are the perfect dessert, with just the right amount of sweetness. This is my go-to recipe for bake sales or sharing sweets with friends, because they keep well, transport well, and everyone loves homemade lemon bars.

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Lemon Bars Video

Watch how easy it is to make my classic lemon bar recipe, and especially don’t miss my easy tip for making the crust easier to mold. You’ll make this dessert on repeat!

Classic Lemon Bar Recipe

Take one bite, and then you will fall in love with these classic lemon bars. The lemon custard filling is similar to our Lemon Curd Recipe, brimming with satisfying, tangy lemon flavor and perfectly balanced in sweetness.

I learned how to make Lemon Bars years ago from one of Ina Garten’s early cookbooks, Barefoot Contessa Parties. All these years later, I still make lemon bars very close to her original recipe, except I’ve made tiny tweaks and added vanilla to the crust. I’ve also developed an easier way to mold the crust.

Lemon Bar Ingredients

The ingredients for homemade lemon bars are simple: pantry staples and plenty of fresh lemons.

• Butter – unsalted and softened to room temperature, gives the crust that buttery, shortbread flavor.
• Sugar – granulated sugar sweetens the crust and balances the tanginess of the lemon juice. If using Meyer lemons (naturally sweeter), reduce the sugar by 1 cup. You’ll also need confectioners’ sugar to dust the top.
• Pantry Staples – All-purpose flour, vanilla extract, and salt
• Eggs – room temperature helps the lemon custard to set
• Lemons – zest your lemons first, then juice them. Do not use bottled lemon juice or concentrate. You’ll want lemons at room temperature. If you like variety, you can substitute the lemon with grapefruit, orange juice, or lime juice to change up the flavor of your bars, but use less sugar when using sweeter citrus.

How to Make Lemon Bars

My lemon bar recipe is easy to make with these simple steps. Serve once chilled.

1. Prep – Preheat to 350°F and line a 9×13 casserole dish with parchment paper for easy lift and removal.
2. Make the Crust – Cream butter and sugar in the bowl of a stand mixer, then add vanilla extract, flour, and salt, and mix until crumbly. Press into the pan. Bake for 18-20 minutes or until lightly golden. Cool slightly on a rack.
3. Lemon Filling – In a mixing bowl, whisk together eggs and sugar, and then whisk in lemon juice and zest. Add flour and whisk until completely blended.
4. 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. Cool on the counter for 1 hour and chill in the fridge for at least 2 hours.
5. Serve – Cut into squares and dust with powdered sugar to serve.

How to Know When Lemon Bars are Done

The center of the lemon bars should be fully set before being removed from the oven. If you give the pan a jolt, it should NOT wobble in the center.

Troubleshooting Lemon Bars

If your lemon bars don’t set or don’t turn out quite right, here are a few common reasons and easy fixes:

• Lemon bars didn’t set – They likely needed more bake time. The center should look set and not jiggle when you gently shake the pan. If it still wobbles, bake a few more minutes. Also, adding extra lemon juice can make the filling runny.
• Cutting Lemon Bars too soon – they continue to firm up as they cool. Once cooled to room temperature, refrigerate for at least 2 hours before slicing.
• Using the wrong pan size – A smaller pan makes the filling too thick to set properly. A 9×13 pan works best for this recipe.
• Filling wasn’t whisked smooth – Be sure the flour is fully whisked into the filling so it thickens evenly while baking.
• Cold Ingredients – Use room temp eggs and lemon juice, which incorporate easier into the custard.
• Crust underbaked – The crust should be lightly golden before adding the filling. If it’s too pale, it can turn soft after baking.
• Bubbles or browned spots on top – Totally normal! These come from the air in the eggs while whisking, and you can hide them with powdered sugar.

When life gives you lemons, make these lemon bars! These bar cookies will become your go-to for potlucks, picnics, parties, and holidays like Easter or Christmas.

I love cookie bar recipes like my Pecan Pie Bars, Baklava, and Strawberry Pretzel Salad, because they are easy to make and even easier to serve. These lemon bars are no exception.

More Recipes with Lemon

Check out our post on all the genius Ways to Use Lemons, and then try some of my favorite lemony recipes:

• Lemonade Recipe
• Blueberry Bread
• Strawberry Lemonade
• Lemon Ricotta Pancakes
• Blueberry Muffins with Lemon Glaze
• Winter Fruit Salad
• Lemon Chicken Recipe
• Lemon Posset
• Lemon Vinaigrette