Lemon Bars
Lemon Bars: a beloved classic treat! Buttery shortbread crust, tangy lemon filling, and a dusting of powdered sugar on top. So bright, citrusy, & happy!
Original publish date: January 31, 2019.
When it comes to desserts that are easy to tote, bars win hands-down. Just stack ’em and pack ’em, and you’re good to go!
Some of my favorites include these unbelievably rich and chocolatey brownies, these sweet and buttery blondies, and, of course, cheesecake bars!
But the list wouldn’t be complete without that beloved classic: lemon bars! These are synonymous with bake sales and springtime get-togethers, but I especially enjoy them during the cold winter months because the lemon flavor brings a warm ray of sunshine with every bite.
These lemon bars consist of a buttery, crumbly shortbread base, topped with a sticky layer of gooey lemon goodness (similar to thick lemon curd) and a generous dusting of powdered sugar on top to balance all the flavors.
You get a buttery, almost savory crust, bright, tangy citrus, and sweet sugar. It’s an incredible combination!
Table of Contents
- Why this is the best lemon bar recipe
- Ingredients
- Variations and substitutions
- Special Equipment
- How to make this lemon bars recipe
- Baking tips
- FAQS
- How to serve
- How to store and keep
- A few more of my favorite dessert bar recipes:
Why this is the best lemon bar recipe
Simple: This recipe is quick and easy to make, with just a few simple ingredients you probably already have on hand.
Refreshing: Lemon bars are so bright and cheery!
Contrast: The crumbly shortbread crust against the creamy lemon filling provides the most incredible contrast of textures!
Timeless: Lemon bars are a total classic, and this recipe honors that traditional, nostalgic flavor.
Ingredients
Flour
All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route.
A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free lemon bars.
Sugar
We are going to use 2 kinds of sugar here: powdered sugar in the crust (it makes things so tender!) and granulated sugar in the filling.
You can sub in another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
Salt
Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful!
I like kosher salt best because it doesn’t have any additives so the flavor is pure. Table salt usually contains iodine which can leave a bitter taste. It’s also inexpensive and easy to find in a regular grocery store.
Butter
I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result.
For a vegan or dairy-free lemon bar recipe, use a plant-based product that can substitute for dairy butter 1:1.
Eggs
Eggs build the cake’s structure and add richness. It’s best if they’re at room temperature, although I don’t find this to be critical.
Use large chicken eggs or a plant-based product that subs 1:1.
Lemon
I highly recommend using fresh lemon juice for this recipe- the flavor is amazing!
If they are in season and you can find them, Meyer lemons provide an amazing, less tart flavor.
Variations and substitutions
Gluten-free: Swap the all-purpose flour with your favorite gluten-free 1:1 baking flour.
Dairy-free: Replace the butter with a plant-based alternative (like vegan margarine).
Ginger lemon bars: Infuse a touch of warmth by adding finely grated fresh ginger to the lemon filling. You could use a pinch or two of ground ginger too if you like.
Special Equipment
- 8×8 Pan: For baking the bars.
- Non-stick spray: Prevents the lemon bars from sticking to the pan. So your bars can be easily lifted from the pan.
- Parchment paper: Used to line the baking pan so that it’s easy to lift the bars out onto the cutting board for slicing.
- Mixing bowl: In which to mix up the ingredients.
- Whisk: For combining the ingredients smoothly.
- Pastry blender: To cut the cold butter into the flour to create a flaky crust.
- Microplane grater: To remove the zest from the lemon.
- Silicone spatula: For folding the ingredients together and to help get every last bit out of the bowl!
How to make this lemon bars recipe
Step 1: Make the crust
Place the flour, powdered sugar, and salt in a large bowl and give it all a quick whisk to combine.
Next, add the cold, cubed butter.
Cut in the butter until the mixture resembles coarse crumbs.
Press this mixture into the bottom of the prepared pan in an even layer.
And bake until set.
Step 2: Make the filling
While the shortbread crust is baking, whisk the sugar, flour, eggs, lemon zest, and lemon juice together in a medium bowl.
Pour this lemon mixture over the partially baked crust (it’s totally fine if it’s still warm!) and bake until the filling is set.
Step 3: Cut and garnish
Cool completely, cut into squares, and dust with powdered sugar for the prettiest garnish!
Baking tips
- Line the pan: With parchment paper, leaving some overhang on the sides. This makes lifting the lemon bars out of the pan really easy.
- Use cold, cubed butter when making the shortbread crust: This helps create a tender, melt-in-your-mouth texture.
- Don’t overmix: Be cautious not to overmix the shortbread crust. Overmixing can lead to a tough crust.
- Press evenly: An even layer of crust ensures consistent baking, so you won’t end up with some spots that are underdone and others that are burnt.
- Use fresh lemons for the zest and juice: It gives the most vibrant and authentic citrus flavor in this lemon dessert recipe!
- Don’t overbake: Keep a close eye on the bars as they bake. Overbaking can result in dry, gummy lemon bars. The center should be set with a slight jiggle. Keep in mind, they will continue to set up a lot as they cool.
- Cool completely: Allow the lemon bars to cool completely in the pan before lifting them and cutting them into squares. This helps them set properly and ensures clean, neat slices.
FAQS
Lemon bar filling can sometimes be a little tricky! It’s meant to be sticky and a little gooey, so sometimes it can be hard to tell when it’s done.
If you look at your bars after the recommended bake time and the filling looks loose, runny, or too liquid, give them more time.
You’ll know your lemon bars are done when the edges start turning golden and the filling is mostly set with a slight wobble in the center.
Lemon bars can be tricky to get out of the pan if you don’t know what you’re doing!
That top layer tends to be pretty sticky, so it’s not as simple as just flipping them onto a cutting board.
I recommend misting your pan with non-stick spray and lining it with parchment before assembling the bars. If you’re unsure what that looks like, check out this post: How to Line Pans with Parchment. If you’ve done it right, you will have some overhang on two sides. This overhang works just like a handle.
Run a thin, sharp knife blade around the sides, then grasp the parchment “handles” firmly, and the bars should lift right out.
Place them on a cutting board and cut into bars.
I like to use a pastry scraper, pushing straight down through and rinsing it with hot water after each cut. It works so great!
I should also say that it’s best to cut your bars once they are completely cool. If they are still warm when cut, things could get messy!
If you really vigorously whip the filling it can incorporate air bubbles into the mixture. When mixing, try to combine the ingredients until just incorporated to avoid overmixing.
How to serve
Cut the cooled lemon bars into neat squares or rectangles using a sharp knife.
Arrange them on a serving platter for a clean and classic presentation.
Just before serving, dust the tops of the lemon bars with a layer of powdered sugar.
If you’d like, grate a little extra fresh lemon zest over the top.
How to store and keep
Room temperature: If you plan on eating your lemon bars within a day or so, there is no need to refrigerate them. Place the bars in an airtight container, stacking them with a parchment or wax paper sheet between each layer.
Refrigerate: If they are out for longer than a day, then it’s time to pop them into the refrigerator. Place them in an airtight container with a sheet of parchment paper between layers. They will last for up to a week when refrigerated.
Freezer: You can also freeze lemon bars! They should keep in the freezer for 2-3 months. Be sure to wrap them tightly in plastic wrap, then place them in a freezer-safe bag labeled with the date. Thaw them at room temperature for a few hours before serving.
I KNOW that these lemon bars will put a smile on everybody’s face! How could anyone not feel happy with one of these sunny, sweet treats in their hand?? Enjoy!
A few more of my favorite dessert bar recipes:
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Lemon Bars
Ingredients
For the shortbread crust
- 1 1/4 cups (156.25 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1/2 cup (113.5 g) unsalted butter, , cold (1 stick)
For the lemon filling
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (31.25 g) all-purpose flour
- 4 eggs, , large
- 1 tablespoon lemon zest , (zest of 1 lemon)
- 2/3 cup (162.67 ml) lemon juice , (juice of 3 lemons)
- powdered sugar,, for garnish
Instructions
To make the shortbread crust
- Preheat the oven to 350 degrees F, mist an 8×8 pan with non-stick spray, and line with parchment.
- Place the flour, powdered sugar, and salt in a large bowl and whisk to combine.
- Cut in the butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of the prepared pan in an even layer, and bake until set (approximately 20 to 25 minutes).
To make the lemon filling
- Whisk the sugar, flour, eggs, lemon zest, and lemon juice together in a large bowl.
- Pour the filling over the partially-baked crust and bake until the filling is set (approximately 25 to 35 minutes).
- Cool completely, cut into squares, and dust with powdered sugar for garnish.
Made these and they came out great! Thanks for the recipe
So glad you enjoyed! Thanks so much for the great feedback!
These came out perfect! My husband has been nagging me to make lemon bars. His dad brought us a big bag of lemons straight from his lemon tree! I honestly don’t know where he got the idea because I’ve never made lemon bars in my life. Recipe was easy to follow and it ended up being a little project for my kids. Thanks for providing this recipe 😊 so darn good. Bookmarking!
You’re so welcome Carissa! I’m so happy you and your kids had fun making it and were pleased with the outcome. Thanks for the great feedback!
Hi I was baking and I saw a mistake not the measurements on the powdered sugar and the salt I think it is supposed to be switched I almost poison my self so I u could change that that would be nice.
I’ve just had a look and there is no mistake there. There is no amount given for the powdered sugar because it’s just a garnish to be sprinkled on top. And 1/2 teaspoon of salt is not going to poison anyone. It’s a perfectly reasonable amount of salt to add to a dessert recipe. Not sure what you think you saw but if I’ve misunderstood you, please feel free to set me straight.
It was soooo delicious! Thank you for the great recipe:)
You’re welcome! Thank you for the 5-star rating!
After 35 minutes I was wondering why the bars weren’t setting. Then I looked up other lemon bar recipes and this one has twice as much lemon juice as they do. So basically I ended up with lemon pudding that no one wanted to eat. Thank you SO much for wasting all these ingredients during a pandemic lockdown where baking supplies are extremely rare. VERY annoyed.
I’m very sorry that you had trouble. But please do not say that I wasted the ingredients. I did not waste the ingredients. I make these bars often and they come out beautifully every time. And there are over a dozen readers who have commented before you, saying that this recipe has worked perfectly for them. It was you who wasted the ingredients when you failed to read the information given under the heading “How to Know When Lemon Bars are Done Baking.” “If you look at your bars after the recommended bake time, and the filling looks loose, runny, or too liquid, give them more time.” It’s right there in black and white. No two ovens are exactly the same and the bake times given are only rough approximations. Also, I’ve just looked at the first 10 lemon bar recipes that google returns and most of them have 30 percent more lemon juice than this one does. 7 out of 10 recipes call for 1 cup of juice, where this recipe has only 2/3 cup. So what you are saying is untrue, and it’s misleading to other readers. I understand that times are hard right now and I get that you are annoyed. We are all annoyed. But it is unfair of you to take it out on someone who is offering you free recipes.
I keep having problems with a different lemon bar recipe. The first few times I made it they were phenomenal, but my last two attempt they turned out like rubber. I too did a Google search for other lemon bars to see if I could detect what went wrong with mine. Specifically, WHAT I DID WRONG!! I would not be so dense as to blame the writer of the recipe when it’s obvious the error is on MY end. My recipe, like the recipe on the page, has a ton of positive reviews. This is not some deep state conspiracy to clean out and waste your pantry staples….you messed up. How rude and childish to lash out at the author because you can’t follow directions.
Now, about me and why I am here😅….
Why DO my previously awesome squares keep turning to rubber? I did pick up a clue from your recipe which I am going to try later. You say to whisk the filling ingredients together. I’ve been using an electric beater. Am I overmixing?
Thanks for any insight you can give and Merry.
Thanks for the comment Char I appreciate it. I’d love to help you out but without really knowing anything about the other recipe it’s hard for me to say. Have you tried this one? I think most of the comments here are positive…
If using a 9x 13 pan should you double the recipe?
Yes, that should work, but keep in mind that the bake time may need to be adjusted. Good luck!
Flavor wise, these bars are phenominal. The confectioners sugar makes the crust wonderfully crispy and short and holds together well after cutting.
Baking, They took an extra 15 minutes in the oven to set for me. And when they were finished, I felt like they were too thick. I did use a glass 8×8 baking pan, so that may have affected the cook time, but I do wish I had made these in my 9×9. When cut into 16 pieces, the resulting bars were little 1″ cubes. I think there was just too much gooey filling in each bite. I’ll definitely bake these again, but I’m going to try them in a bigger pan.
So impressed by these lemon bars! Strong lemon flavor and not overly sweet. They have a great thick crust as well, which makes serving them easy. Loved this recipe!
So glad to hear it Lily! Thanks so much for the great feedback and for the 5-star review!
This is,by far..the best recipe for lemon bars..
I have never tasted anything so delicious.. I highly recommend this website to EVERYONE.. Believe me..
You will get THE BEST results
Aw, thank you so much!
Allie, your lemon bar recipe is the best.
If only everyone could follow your very easy to read directions they too can savor these delicious lemony bars.
Perfect ratio of crust & filling.
As oven times do vary, I have always used an oven thermometer.
Thank you Allie for sharing your passions. You are so much appreciated.
Hi! I just baked these for the first time and they are delicious! I love anything lemon so I knew I had to try them. Definitely will be a regular dessert at my house. Next time I might get creative and add more toppings!! Thank you for posting it!
I followed the recipe to a T and they turned out great. I used 1:1 Bobs red mill GF baking flour for my GF wife and the shortbread portion was exactly how it should be and not fall apart crumbly at all. Thank you!
That’s wonderful Matt! I’m so happy you and your wife enjoyed. And thank you for sharing your experience with Bob’s Red Mill GF. I’m sure a lot of other readers will love knowing this!
I made these and everyone I gave it to loved them! Thanks for the great recipe!
You’re welcome! I’m so happy you enjoyed. Thank you for the 5-star rating!
I’ve used this recipe COUNTLESS times and they’ve always turned out PERFECT!!! The measurements are perfect and easy to follow. Amazingly tangy each time 🙂
That is so great to hear Lizz! Thank you so much for the excellent feedback!
It was the first this made lemon bars. Yummmmyyy!!!! Delicious!!!! This recipe is the one l will keep. Easy to make. For sure 5 ⭐️.
So glad you were pleased! Thanks for the 5-star review!
Hi. I saw Caitlin’s response and my lemon bars cane out the same thick but favorable. I also used an 8c8 glass dish and left the bars baking an extra 15 minutes. Does that make a difference using a glass dish?
It might! That’s a good point. I use a metal pan when I make them. But glass is ok too- if they need more time to set then just let them have it. Thanks for the comment!
These bars are superb!!
Hooray! Thank you so much Suzanne!
Hi. How to make it less sweet? How much of sugar can I reduce in the lemon filling ? Overall it was so delicious but its sweet.. thank you 🙂🙂
I love cooking and making new things and creative new recipes
Me too!
These are really good, and fast to make. Nice and simple recipe. Thank you!
My pleasure! So happy you enjoyed.
I love lemon bars! They look so delicious!
So, so good. Easy to throw together and perfectly tart.