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
These bars are great! I haven’t made lemon bars before. My mother in law is in the hospital. This is her favorite desert so I made them. They are an A+. I will definitely make them again.
I’m so glad to hear that, Karen. Thank you for the feedback.
I hesitated at first when I saw the 3 cups of sugar, but decided to give it a try and I’m glad I did. It was not overly sweet. It was just right.
I’ve made at least 4 to 5 other Lemon bar recipes. But yours is the best.
I followed your directions as written and it came out perfect!
Thank you
That’s wonderful to hear. Thank you for sharing.
Hi Natasha. I live in New Zealand and our measurements are imperial. It would so useful if you say 1 cup you could also add grams. Thank you
Hi Berni! There is a tool in the recipe card for that, click on “metric” and it will convert the list for you.
What am I doing wrong? My crust never crumbles. It turns into a big lump. I have this problem with apple crisp too. I’ve even remade the crust and the same thing happened!
Hi Lois! I would look over my process and recipe again to see if you missed anything or if something looked different in your process. Temperature of ingredients and how things are measured may be the issue. Be sure to watch my tutorial on how to measure ingredients for guidance.
Thank you. Maybe my butter is too warm? I’m sure I measured correctly the second time.
Possibly. You want it to be soft to leave an indent when you press your finger into it, but not overly soft or warm.
If not the butter’s temp, then perhaps the gluten content in your flour is lower than what this recipe is based on. I used cake flour, and I didn’t achieve the same crumbly consistency in the crust dough, but the final crust was still delicious and well textured. I looked it up and the protein (aka gluten) will absorb more water than starch, the main component of flour. So, if the flour has less protein, like a cake flour, it won’t absorb as much water as a higher protein flour, like AP flour, resulting in a wetter appearing dough when used in the same amounts.
needed to cook at 300 degrees convection bake for 45 minutes to get perfectly cooked lemon bars
Thank you for sharing that, Kayleigh!
I have been looking for the right Lemon Bars recipe for ages! As a child I had loved Lemon Bars my mother made and somehow we lost the recipe. i tried different ones and they didn’t do justice. Came across this a month ago and have made them 3 times! This recipe is OUT OF THIS WORLD than what I remembered as a child. My fiancé’s aunt and neighbor LOVE this too, and have even pitched their recipe for yours! Thank you for sharing this Natasha!!!
Hi KJ! Thank you so much for the wonderful feedback. I’m so glad you love the recipe.
Natasha, I don’t have a stand up mixer. How can I make the crust for the bars?
Hi Juanita! An electric hand mixer will work too.
I’m in a motor home (snow birding) and don’t have a mixer. I did it all by hand (the old fashioned way) and used a convection oven. Which takes some practice if one is not used to them. They turned out perfect. I’m going to try this with oranges and limes next.
Love lemon squares. What adjustments are needed for high altitude?
Hi Kimmy! To be honest, I don’t have any experience with high altitude baking. This article may help.
These lemon bars are delicious! Just the right about of tang in the lemon layer and a nice, thick shortbread crust! The only issue I had was while making the crust. I don’t have a big mixer with a paddle attachment so I tried using my hand held pastry cutter. When the dough didn’t look crumbly, I tried using my food processor. It wasn’t crumbly then either, even after I added more flour. At this point, I just went with it. The final result was delicious but I was very nervous overnight that it wouldn’t turn out for my party today. Phew!
Hi Jackie! I’m so glad they worked out for you. Thank you for sharing.
This is the first time I have made this recipe and it is going to be used for my granddaughter graduation party this afternoon. The odor in the kitchen is really nice and full of the great lemon scent . Thanks for sharing this .
Hi Jane! You’re very welcome! I hope the lemon bars are a hit at the party! Congratulations to your granddaughter.
Would like to make this, but don’t have a stand mixer. Could I use a food processor?
Hi Gail! Yes, that should be fine.
HI Natasha,
I’ve followed your recipe (and have read some comments first to use as some tips) and so far taste wise it’s good.
But the crust went to the middle. and I did read a comment that says not to over mix to avoid “dough” like consistency on the crust. I didn’t overmix but rather the curst was crumbly but still it went to the middle after baking. Any idea how to fix them?
Hi George! Did your crust have and same consistency that mine did in the video? Watch my process to see if you missed anything or if your process looked differently. I’ve attached my tutorial for how to measure ingredients so you can see how I measure my flour. If the consistency of the crust is not the issue then oftentimes this happens when there is a space between the crust and the sides of the pan which causes the filling to slip underneath the crust, or if the crust is cooled down too much before you add the filling. Be sure to spread the crust all the way to the edges and press it down firmly. I hope that helps troubleshoot.
I usually don’t like lemon squares, in fact I often find them to be really sweet and lacking in lemon flavor. This recipe wasn’t just balanced, semi-sweet, and lemony but absolutely delicious. I added a little grapefruit juice into the mix and grapefruit zest to boost the citrusy flavor and I am in love with this recipe.
I highly recommend. Wonderful! A crowd pleaser everytime!
THat’s a nice addition to the recipe, thanks for sharing. We’re so glad that you loved our Lemon Bars recipe!
First time baking these and I will admit I was VERY nervous. But it came out perfect! Buttery taste, soft & just the right amount of lemon taste! The directions are very easy to follow.
Yay! I’m so glad that it was a success.
When cooking or baking, should I always use bake mode? I have yet to see pur conv mode in your recipes.
Hi Sheila, yes, unless otherwise specified, I use regular bake mode.
Why did my crust crack all over? And, I measured every ingredient and the filling did not set up.
Hi Sheila! I have not had that experience when following the recipe as written. Did you make any substitutions, use a different size pan, or even a different oven setting? This recipe is written for conventional oven baking. I would watch my process again in the video to see where yours may have looked differently. Sometimes if you use too much flour it can cause a dry and crumbly crust. I recommend watching my tutorial on how to measure ingredients so that you can see how I measure. I highly encourage the use of an internal oven thermometer (affiliate link) to check and see how your oven heats up and ensure it’s reaching the right temperature. I hope that helps.
Thank you for your reply. I think my problem was using pure conv. I have been using pure conv for all your recipes. I will now use bake and they will turn out even better!
You’re welcome, Sheila! I hope the next batch is perfect!
How can you use this recipe but make it gluten free! I love lemon bars but have two friends who are gluten free but they want lemon
Hi Chance, 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 where 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.
today is my 3rd time making your lemon bars, tomorrow I will bring it to church for our coffee hour, they are super good. I’m sure parishioners will love this one tomorrow 5/7/23. thank you.
Hi Jane! That’s wonderful to hear. So glad you are enjoying the recipe.
I was wondering if you can use organic cane sugar instead of the white granulated sugar?
Hi Cathy, I haven’t tested that to advise but I think it’s worth trying. We’d love to know how it goes if you give it a try!
The lemon bars were easy to make and so good. They were even better the next day. My husband loved them as well.
That’s great, Courtney! Thank you for the wonderful review.