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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Helpful Reader Reviews
“Best lemon bars ever! Lemon filling is tart and perfect. Follow this recipe and you can’t go wrong.“ – Barb ★★★★★
“This is the only lemon bar recipe that I have found that never fails me! Thank you.“ – Pat ★★★★★
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.
- Prep – Preheat to 350°F and line a 9×13 casserole dish with parchment paper for easy lift and removal.
- 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.
- 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.
- 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.
- 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.
Pro Tip for Slicing Lemon Bars
The best way to cut lemon bars is just like with a Cheesecake, for clean and pretty slices, wipe the knife blade clean with a damp paper towel between slices.
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.
Lemon Bars
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 13×9 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 the 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.
- Lemon 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 of flour and whisk until smooth and very well blended, and no traces of flour remain.
- Bake: 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 overbake.
- Chill: Cool in the pan at room temperature for at least 1 hour, then refrigerate for at least 2 hours before serving.
- 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
**Carefully measure the lemon juice so the filling sets up properly. Storage and Make-Ahead:
- Refrigerating: Cool to room temperature within 2 hours of baking, and 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. When ready to eat, dust with powdered sugar, since they’re good right out of the freezer.
Nutrition Per Serving
Filed Under
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
Can the sugar be substituted with brown sugar? And gf flour for the all purpose flour?
Hi Cindy! I have not tried those substutions to advise. I think it can work but with some considerations and changes.
I am wondering if I can prebake the crust and then add the curd the next day and then bake?
Hi there! It will be fine to pre-bake the crust for your lemon bars and add the lemon curd the next day before baking. We’d love to know how it goes!
Can you also bake these lemon bars in a glass baking pan?
Hi Allison, that may work, but you’ll likely need to make a few adjustments. Here’s what one of my readers wrote “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 hope that helps.
Yup, the curd went under my shortbread too and yes I cooked the shortbread ahead of time followed the recipe to a T. It just looked like there was too much curd in the recipe. They still tasted good, just tasted like too much curd. I was disappointed they really didn’t look pretty for Easter dessert. This is the first Natasha recipe I have used that really didn’t come out well.
Hi Joy, I haven’t had that happen but I’m happy to help troubleshoot. Did you pre-bake the shortbread (without over-baking it which can cause cracks and shrinking)? Also, it sounds like your filling may have been too thin – did you make any modifications to the filling ingredients?
I made these for taking to Easter dinner for 10 adults. They came out beautifully and tasted so good. The pro tips by Natasha are so worth it. It helps to give guidelines to understand when the lemon part is done but also how I didn’t want them overdone. Even using the parchment paper and then taking completely out of the pan, pulling down the parchment paper and putting on a level cutting surface, all these tips helped to make a nice, clean cut of the squares. These things all made a difference for an attractive presentation. Also, since they are already cut, it made it easier for people to serve themselves, as in a buffet setting. Thank you, Natasha, for all the additional tips that can make such a difference!
You’re very welcome, Barb! I’m so glad it was helpful!
I had the same problem, twice. I gently poured the curd and up pops the shortbread. Still taste good, just looks awful. Maybe carrot cake for Easter?
Hi Janice, are you pre-baking the crust? I’ve never seen that happen before if the crust was pre-baked.
Yes, I did pre-bake the shortbread and it looked beautiful, until I poured the lemon curd over it, when it separated from the pan and floated to the top. Perhaps it was because I doubled the recipe and pan size to 13×20, but the liquid curd was still too heavy. I did save them, and they were a hit for Easter, but I do plan to continue to hone my lemon bar skills to perfect my next batch, as practice make perfect. Thank you!
I tried the lemon bars. They are delicious. But I have a concern. I followed the steps, but after I baked the curd, the crust came on top and the curd on the bottom. Don’t know what went wrong. Thank you
Hi there! On your next try, you can try to firmly press the crust into the pan, and fully pre-bake it until golden on the edges. Let the crust cool just a bit before adding the curd. Mix the curd gently—just until smooth, not fluffy and then you may pour curd gently over the crust to avoid breaking the surface.
Can I use regular lemon curd in a bottle as the filling.?
Hi Maureen! I think it’s possible but you wouldn’t bake it as long since that curd is already cooked. You may try my Tartlets with Lemon Curd and Whipped Cream (Korzinki) recipe instead.
I have been craving anything lemon lately and lemon bars sounded perfect. Tried this recipe and followed the recipe exactly and they are perfect!! I had to taste test (for quality assurance, ya know) while they were still warm and… oh my gosh… delicious!! Can’t wait to try them after they’ve chilled overnight. Thank you for a great (and keeper!) recipe! Spot on ratio of sour and sweet.
These are fantastic!
I’m so glad you enjoyed it!
Loved these! But is there any way to them gluten free?
Hi Rachel, while I haven’t made it with gluten free flour, one of our readers shared this comment “I made these but used gluten free flour. The short bread was a little too crumbly (joys of gf flour) but they were delicious!!!! No one could even tell it was gluten free and they kept coming back for more. I will definitely be making them again but will go a little lighter on the gf flour in the crust. Thanks!” I hope that helps.
Can these lemon bars be frozen? They are delicious and I would love to have some that I can thaw and serve. Thank you for a great dessert treat recipe.
Hi John! They sure can. See my notes above for storage instructions.
Instead of making the filling could you use lemon curd from a jar?
I haven’t tested that. I think it’s possible but you wouldn’t bake it as long since that curd is already cooked. You may try my Tartlets with Lemon Curd and Whipped Cream (Korzinki) recipe instead.
Fabulous!! A real crowd pleasure. Will definitely making again 😊
That’s just awesome! Thank you for sharing your wonderful review!
Natasha, can I substitute yogurt for some of the eggs??
Hi Linda! The eggs act as a binder which is needed in this recipe. I haven’t tested an alternative.
100% delicious! Did not change a thing and will definitely make this heavenly dessert again and again.
These sounds amazing. Will they last in the refrigerator for 2-3 days? I am having a party and trying to prep food ahead.
Hi Nancy! Yes, they can last up to a week in the refrigerator. I would store them in an airtight container for freshness.
Thank you so much!! These Lemon Bars will be perfect for my party.
I live alone, follow you and make most of your dishes. Lemon bars are my favorite, can I cut the recipe in half ????? Love you !!
This is a big hit at home and work. These lemon bars are sooooooo good. One question though, I made some lemon curd to use with one of my lemon cakes and I have about a cup and a half left over. Can it be used to make lemon bars even though it’s already been cooked?
Hi Frances! I’m glad you love the recipe! I haven’t tested this with premade curd so I’m not sure how to adjust the recipe. But you may enjoy my Tartlets with Lemon Curd and Whipped Cream (Korzinki).
Hi Natasha. Can I substitute yogurt yogurt for some of the eggs??
I imagine that can work. For each egg, you can use ¼ cup of yogurt (preferably plain, unsweetened yogurt).
I’ve successfully made this recipe twice, and it turned out so beautifully. It’s raining here and maybe the humidity has played a factor, but the dough turned out super creamy, rather than crumbly. I spooned my flour into the metal flouring cup, and measured precisely. I’m not sure what happened, but these are typically really good bars. Not sure how they taste because they’re still in the oven, but fingers crossed!
Made these lemon bars tonight for my brother.they were the perfect finish to tonight’s dinner. Would totally make them again.
So happy to hear that, Joy!
wheres the link to the lemon juicer you recommend?
Hi Carol! You can find it in my Amazon shop here in the kitchen tools category.