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
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.