Lemon Bars: a beloved classic treat! Buttery shortbread crust, tangy lemon filling, and a dusting of powdered sugar on top. So bright, citrusy, & happy!

Best Lemon Bars Recipe

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!

Easy Lemon Bars Recipe

Table of Contents

Jump to Recipe

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.



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.


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 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.


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 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.


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

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. 

Whisking the dry ingredients for lemon bar crust together in a large mixing bowl.

Next, add the cold, cubed butter.   

Adding cold, cubed butter to the dry ingredients.

Cut in the butter until the mixture resembles coarse crumbs.

Butter cut into dry ingredients, to create a mixture like coarse crumbs.

Press this mixture into the bottom of the prepared pan in an even layer.

Pressing crust mixture into the prepared pan.

And bake until set.

Partially baked crust for lemon bars.

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.

Pouring lemon bar filling over partially baked crust.

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.


How do you know when lemon bars are done baking?

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.

How do you easily get lemon bars out of the pan?

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.

What is the best way to cut lemon bars?

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!

Why do my homemade lemon bars have air bubbles?

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.

Perfect Lemon Bars Recipe

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.

Old-Fashioned Lemon Bars Recipe

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:

As an amazon associate I earn from qualifying purchases.

Best Lemon Bars Recipe
4.75 stars (28 ratings)

Lemon Bars

Servings: 16
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Lemon Bars: a beloved classic treat! Buttery shortbread crust, tangy lemon filling, and a dusting of powdered sugar on top. So bright, citrus-y, & happy!


For the shortbread crust

For the lemon filling


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. 
Calories: 198kcal, Carbohydrates: 32g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 56mg, Sodium: 89mg, Potassium: 36mg, Sugar: 22g, Vitamin A: 235IU, Vitamin C: 4.5mg, Calcium: 9mg, Iron: 0.7mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.
Close-up image of a plate of lemon bars, with a text overlay reading "Lemon Bars."


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

    View all posts