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 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 don’t know what people are talking about with the issues they had with the crust… I’m a very novice baker and I followed the directions and it came out perfect! I even felt like I over mixed the crust (got really worried) but it came out great! I agree, 3 cups of sugar is borderline insane, but it actually does cut the tartness of the lemon and is the perfect ratio. I wonder if you could create a version that uses a less processed sugar, like coconut sugar? Also, I used organic eggs, so my egg yolks were super orange in color, so my lemon bars ended up looking more like orange bars haha!
Thanks for sharing, Kristen! I’m so glad you enjoyed the recipe.
Made these for Easter! They were superb! Will definitely make again!
So glad to hear that, Lucy! 🙂
So disappointed! Baked this for my daughter’s baby shower. I bake a lot (40 years) but this was a total waste of ingredients. The top came out crispy and the lemon filling tasted like there was too much flour in And yes, I beat it enough. I had baked another recipe from someone else in the past and it was perfect. I tried yours because it made more squares.
Hi Mary, I’m sorry to hear that. I haven’t had that happen before but I will do my best to help troubleshoot – I’m surprised that the top was ‘cripsy’ – did you possibly broil or set to convection baking by mistake? This recipe is written for conventional oven baking. You also should not be able to taste flour in the filling unless any of the proportions of lemon juice to flour were changed.
Hi Mary, I’m sorry to hear that. I haven’t had that happen before but I will do my best to help troubleshoot – I’m surprised that the top was ‘crispy’ – did you possibly broil or set to convection baking by mistake? This recipe is written for conventional oven baking. You also should not be able to taste flour in the filling unless any of the proportions of lemon juice to flour were changed.
Natasha you are the best!!!!!
Every single recipe that I have cook from your recipes are amazing, all of them are good!!!!
I love the way you teach on your videos or your instructions written, you are the best!!! This is the only website I use to look up for recipes, please never stop doing!!!!!! Please please keep teaching us!!!!!
Thank you for that wonderful compliment, Anaruth! I’m so glad you’re enjoying my blog and recipes!
Hi Natasha. I made the crust tonight and it came out darker in color than your crust in the video. I don’t think I overcooked it because at the end of 20 minutes there was no golden color at all. I went on to cook it 15 more minutes And the whole thing got browner. It is cooling right now. I am making the filling tomorrow. Serve on Easter Sunday. Do you think the crust is going to be OK?
Hi Laurie, it’s hard to say without being there. I recommend making the recipe as written each time, especially the first time around. I hope it works out well!
Can’t wait to make these for Easter. Question: We moved out of the country and sadly, I could not bring my Kitchenaid mixer (still in mourning…) Would I get the same results with a hand mixer?
Hi Staci! Yes, you can make it with a hand mixer too.
Thanks for this recipe. The taste was incredible! But the structure was a disaster. Please share some tips so i don’t end up with an upside down lemon bar. The crust floated.
Hi Faye, it sounds like the crust may have been over mixed. HEre’s what one of our readers wrote: “I figured it out – I made these for the eighth time yesterday and they came out upside down again – but after making them so many times, I figured out what went wrong – I OVERMIXED the crust ingredients… instead of crumbly, I got a cookie-dough consistency – and sure enough, the crust rose above the custard and it turned out as lemon crumble!!” I hope this helps.
These lemon bars needn’t be just for Easter. I’d be happy to eat these any day. Thank you.
You’re welcome! Enjoy.
Hi Natasha, I made two batches of this and have one whole in the freezer and want to freeze the second one but have a quick question, do you cut the lemon bars before you freeze them or can you cut into bars after thawing? I’m freezing these for a women’s tea party at our church and need some guidance. Thanks
Hi Dina! You can cut them or keep them whole (I usually cut them), either way, works. The lemon custard doesn’t fully solidify in the freezer so there’s no need to thaw or thaw them for too long.
I haven’t met a recipe I didn’t like from this site, but this was just pure sugar/ way too sweet. If you think 3 cups of sugar is too much it’s because it is.. the crust was great but definitely use less sugar.
HI Luda, did you possibly use meyer lemons or use less lemon juice? It seems like alot of sugar but it’s necessary to cut the tang of the lemons, otherwise it will be way overpowering of lemon. I hope that helps with troubleshooting. I also don’t love overly sweet desserts but it’s needed here unless changes were made as I mentioned.
Thank you sharing, I have tried several of your recipes. And have really enjoyed them. I also refer my granddaughters to your website for recipes. I love your style in fashion also.. I like a lot of your clothing. But mostly enjoy your recipes. Continue to share, as I will continue to follow you..
You’re welcome! I’m so happy you enjoyed it, Patricia!
Hi Natasha,
I’ve made these lemon bars before from Ina Garten and they are the best! Thanks for reminding me of this delicious recipe.
Karen
You’re welcome! I hope you love my recipe too!
Ina Garten’s lemon curd is astounding! She uses extra large eggs. My nephew eats it right out of the jar.
These lemon bars are so incredibly delicious, everyone loved them! Thank you for the recipe.
I’m so glad you enjoyed them, Olivia! Thank you for your lovely review!
these lemon bars have the most amazing crust and I cannot thank you enough for sharing this recipe
You’re welcome! I’m so happy you enjoyed it, Jess!
These lemon bars were amazing! Thank you so much for sharing!
I’m so glad yo loved them. Thank you for the feedback.
Hi Natasha,
I’m looking for a buttercream mocha) recipe. When I say buttercreme, I’m referring to the heavy German/Austrian type; they don’t use powdered/icing sugar.
Thank you,
Michele
Hi Michele! I’m sorry, I don’t have a recipe to recommend.
Hi Natasha, I was wondering if I could use regular Butter instead of unsalted Butter. This will be my first time making it. Also if I use regular Butter do I still need the Salt that’s on the recipe? Thanks
Donna
Hi Donna! I prefer to use unsalted so that I can control the salt level in this. If you use salted butter but I would omit the remainder of the salt from the recipe.
Thanks I made them with salted butter and they were a Huge Hit at work. I well make these again. Thanks
Donna
Wonderful, Donna! Thank you for the feedback.
Hello,
So looking forward to making these. I will be using Meyer lemons right off the tree and per your suggestion we are wondering how much to reduce the sugar.
Thanks you!
Sounds good, I hope you’ll love these lemon bars! Others tried using less sugar like 2 cups and still liked it.
I love this recipe! I make it all the time! The lemon bars are so fresh and light! I changed up the citrus to some blood oranges I had on hand. They turned out delicious, but the center was still a little loose even after baking for 40 minutes. I think next time I substitute the citrus, I’ll add a little more flour maybe.
Hi Marcy! Thank you for sharing. I’m glad you loved the recipe.
I’ve tried a few other lemon bar recipes and this is the top!
Thanks Natasha!
I’m glad to hear that, Dennis!