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.
This post may contain affiliate links. Read my disclosure policy.
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
If you enjoyed this Lemon Bars video tutorial, please (P.S. Click the BELL icon to get notifications when we post a new video). Thank you for subscribing!
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 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
I really want to make this because my husband loves lemon bars but the servings says for 20 people, that’s just to much and when I try and adjust the recipe it messes with the measurements and I don’t understand it. When it says 20 people does that mean 20 pieces of lemon bars?
Hi Mari, it depends on how large you cut the pieces, but 20 means a full 9×13 pan of lemon bars. If you cut it down to 10 servings, it will be a half size of the recipe.
Hi. If I only have salted butter, how much should I decrease the salt?
Hi Salli, you can omit it from the recipe or decrease it.
OMGoodness…….this is the 2nd time making these bars in 2 weeks. They are so so so yummy and my new favorite <3
That’s so great! It sounds like you have a new favorite, MJ!
I made the lemon bars. Everyone enjoyed them! I started with butter that was too soft so it never was crumbly to be pressed into the pan. I spread the soft paste (that’s the best description) over the bottom and baked it. It took a little longer but it was quite good in the finished product. Next time I make it, I will remember not to let the butter soften too much. I must be able to cut it!
I will also try other recipes which all look really good!
Thanks for sharing that with us, Judy-Ann. That is so helpful, we appreciate that. I’m glad you and your friends or family enjoyed the recipe!
Hello! I just made these for Mother’s Day and they turned out perfect!
I followed the recipe exactly. It was not too sweet or too tart and was a hit! I also had no issues with the crust coming together or the baking time, and definitely didn’t have any “layers switching places” issues!
Easy and great for spring/summer, I will use this recipe from now on!
Thank you ~
Love it! Thanks for sharing that with us, Jennifer. Glad the recipe was a hit!
These are classic lemon bars featuring a soft butter shortbread crust and a tangy sweet lemon curd filling that’s baked to the perfect consistency. The lemon layer is thick and substantial, not thin or flimsy like most other lemon bar recipes. So I just have one question…do you have a sister ??
Lol thanks for your good comments, yes I have a sister! haha
I only have 3 lemons, can I use lemon extract? If yes, how much?
Thank You,
Diana
Hi Diana, I haven’t tried that substitution. You can adjust the recipe to fit three lemons, though, and you may get fewer lemon bars though.
I finally tried this recipe after my husband showed it to me (he really, really likes lemon squares). I am not a big fan of lemon-y baked goods but I really enjoyed eating a half a square almost every day! (I cut each square to half so I won’t be tempted to gobble gobble 🙂 It was really worth making this recipe. Keep on making and posting wonderful recipes Natasha. For sure, I will make this again and is on my list of must-have recipes.
Thank you for sharing this wonderful feedback with me, Maria! I’m so glad you enjoyed that.
Because of this recipe, I am now a big fan of lemon squares! Made these for the 2nd time with 2 cups sugar instead and I may have added a little bit more zest. The lemon flavor is awesome! I’m looking forward to trying your other lemony recipes 👍
PS: for someone who is not a fan of lemony desserts, this recipe changed my mind.
That’s so great! It sounds like you have a new favorite, Maria! Thank you so much for sharing that with me.
You are 100% correct, I am a believer in Lemon Bars now.. am hoping to try a Lime bar for my sisters 60th Birthday next month.. was also hoping to make other desserts with the amazing crust!!!
Never had lemon bars before (from the UK) and as soon as I saw your video I knew I had to try them and they did not disappoint! 10/10 amazing! Everyone loved them and they’re a new fave for me! Perfect sweetness to tartness! Thank you for this recipe!x
Love your perfect review and feedback. Thank you so much, that made me so happy too!
I had never baked in my life until I found your tres leches recipe. It was a massive success. Then I made chocolate chip cookies but added M&Ms, again, from your recipe. I saw tons of people eating my M&M and chocolate chip cookies with huge smiles at a get together of vaccinated people.
I made these lemon bars last night, set them in the fridge, and cut and dusted them this morning. They are absolutely freaking delicious.
You have hooked me on baking. I have baked 3 separate things this week, all off of your videos. I think what makes your stuff great is that it makes me feel unafraid to just try something completely new. You are SO good at explaining what you do and showing videos of what you are doing so that a complete beginner can make this stuf.
Thanks 🙂 I think I found a new hobby.
Love it! I’m glad you’re enjoying the process, Erin. Thanks for sharing that with us and I hope you’ll love all the recipes that you will try!
Way too much sugar, rather taste the lemon as opposed to sugar taste. If I make it again I will cut the sugar in half.
Hi Claudette, I haven’t had that experience but I am happy to help troubleshoot. The sugar balances the lemon juice very well in this recipe, unless you use sweeter Meyer lemons (as I mentioned in the post) or unless you use less lemon juice then you would want to reduce it. It would be very tart with less sugar using regular yellow lemons.
Can I skip zest?
HI Amy, I think it would still work, but the zest adds wonderful flavor.
Hi Amy, we absolutely love it with zest, but yes, that should work.
I halved the recipe since I had 4 lemons to use up, and didn’t need a whole batch. Wow what a great lemon taste! I froze them to pull out for Mother’s Day but had a sliver of the edge and they were awesome. Thanks for another great recipe.
You’re welcome! I’m so happy you enjoyed it, Katie!
Your recipes are seriously great! I am not a confident baker, but following your written recipes and watching the videos gives me the confidence I need to try the recipes. The Classic Lemon Bars are amazing – my children were absolutely delighted with them. Thank you so much for helping me become a better baker!
Sarah
That makes me happy too, Sarah. Knowing that you are learning a lot and that you loved this recipe. Keep up the awesome work!
Just ran across this recipe and love lemon bars. I am definitely going to make these.
I have a question not about the recipe, but I loved the refrigerator with the bins on the side. I’m remodeling my kitchen and would love to know what brand it is. Thanks
Hi Debbie, I linked the brand here in my Dream Kitchen Tour blog post.
Hi Natasha, I love watching your videos. I feel relaxed watching you cooking. Tomorrow I will try the lemon bars recipe. I hope I´ll do well on it. By the way I live in Chile , South America.
Thank you for that thoughtful feedback. I hope you love the lemon bars and every recipe you try!
Hi Natasha I need to half the recipe can u please let me know baking time for crust and once I put the filling?
Hi Catherine, I would suggest using a pan that is half the size if cutting the recipe in half and then baking at the same temperature and time since the thickness of the lemon bars will be about the same.
This lemon bar recipe is just absolutely amazing. I tried it yesterday. Thank you for it. Greeting from Romania. 🙂
I’m glad you loved it!
Hi Natasha!
I loved this recipe and the lemon flavor was perfect. I followed everything and watched the video a few times but the entire top of the squares burnt. This didn’t really take away from the flavor but it didn’t look “pretty”. I baked it at 350 and the oven was not set to convection. What did I do wrong?
Hi Mena, if you whip the mixture on high speed, it increases the amount of air incorporated which forms bubbles in the oven as they rise and those bubbles tend to darken.
Thanks this makes sense. I used the electric stand mixer to whip everything together instead of by hand. Thanks!
Made these yesterday and they are great. Really enjoyed.
Hello Beverly, great to hear that you enjoyed it! Thanks for your good feedback.