Lemon Bars are the kind of dessert that always disappears first at any gathering. These bars are buttery and perfectly sweet with that tangy lemon bite. They have a simple shortbread crust and a silky lemon layer on top, finished with a snowy dusting of powdered sugar.
What makes these lemon bars so good is the texture combo, tender crust with a smooth, citrusy filling that slices into pretty squares every time. They are ideal for spring parties, potlucks, baby showers, or whenever you need an easy dessert that feels bakery-style.
If you love these lemon squares, you’ll also love our Lemon Cupcakes, Lemon Lasagna, and Lemon Blossoms
Why we think you’ll love it:
- Fresh fruit flavor. We love the bright lemon flavor! It’s refreshing and delicious.
- 10 minutes of prep. The shortbread crust is simple, and the filling is a breeze making this one of our best-loved easy desserts!
- Freezable! These can be enjoyed at room temperature or chilled. They can even be frozen for longer storage – perfect for making ahead of time.
Lemon Bars Ingredients
- Unsalted butter, room temperature (1 cup): This creates that rich, tender shortbread crust and helps everything press smoothly into the pan.
- All-purpose flour (2 cups): Gives the crust structure so it bakes up sturdy enough to hold the lemon layer.
- Powdered sugar (½ cup): Sweetens the crust while keeping it soft and delicate, not gritty.
- Salt (½ teaspoon): Balances the sweetness and makes the buttery crust taste more flavorful.
- Eggs (4): Set the lemon layer so it becomes custardy and sliceable instead of runny. Room temperature eggs incorporate better than cold eggs.
- Lemon juice (5-6 tablespoons): Brings the tangy lemon flavor that makes lemon bars so refreshing. For fresh lemon juice you’ll need 2 medium-sized lemons, or you can use bottled lemon juice.
- Granulated sugar (1¾ cups): Sweetens the filling and balances the tart lemon so it tastes bright, not puckery.
- All-purpose flour (⅓ cup): Thickens the lemon layer so it bakes up smooth and holds its shape when cut.
- Powdered sugar, for topping (powdered sugar, for topping): Adds that classic lemon bar finish and a little extra sweetness on top. You can also use a lemon glaze or a layer of lemon frosting.
How to Make Lemon Bars
PREP. Preheat the oven to 375°F. Grease a 9×13-inch glass baking dish and set aside.
CRUST. In a medium bowl, mix butter, flour, powdered sugar, and salt with a pastry cutter or spatula. Press the crust firmly and evenly into the pan so it bakes into a solid base and does not crumble when cutting.
- Bake for 20 minutes. Make sure to not let it brown.
LEMON LAYER. While the crust is baking, blend eggs, lemon juice, granulated sugar, and flour in a medium bowl with a hand mixer until frothy, about 30 seconds. Pour the lemon mixture over a warm crust, this helps it bond and bake evenly.
- Bake for an additional 22–24 minutes. Bars are done when the edges begin to turn golden brown and the middle is set and does not wobble.
SERVE. Let cool completely in the pan. Sift powdered sugar over the top before cutting into lemon bars.
Kristyn’s Lemon Bars Tips
- We prefer fresh-squeezed lemon juice, and sometimes we include 1-2 teaspoons lemon zest for extra lemon flavor.
- If you overcook your lemon bars, they will curdle, look eggy, and end up with more of a grainy texture. Make sure to take them out of the oven as soon as the middle is set.
- Don’t worry if air bubbles appear. They are common and get covered with the powdered sugar topping.
- We often garnish each lemon square with a sliver of fresh lemon or add fresh berries (raspberry, blueberry, strawberry) to each square.
- For clean, even slices, we like to bake our bars in a parchment paper-lined pan. Once baked and cooled, lift out completely. Dip a chef’s knife in hot water, wipe off the water, and then slice.
Lemon Bars Recipe
Video
Ingredients
Crust
- 1 cup unsalted butter, room temperature
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
Lemon Layer
- 4 eggs
- 5-6 tablespoons lemon juice
- 1¾ cups granulated sugar
- ⅓ cup all-purpose flour
- powdered sugar, for topping
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch glass baking dish and set aside.
- In a medium bowl, mix butter, flour, powdered sugar, and salt with a pastry cutter or spatula. Press the crust firmly and evenly into the pan so it bakes into a solid base and does not crumble when cutting.
- Bake for 20 minutes. Do not let it brown.
- While the crust is baking, blend eggs, lemon juice, granulated sugar, and flour in a medium bowl with a hand mixer until frothy, about 30 seconds. Pour the lemon mixture over a warm crust, this helps it bond and bake evenly.
- Bake for an additional 22–24 minutes. Bars are done when the edges begin to turn golden brown and the middle is set and does not wobble.
- Let cool completely in the pan. Sift powdered sugar over the top before cutting into squares.
Notes
- You’ll need two medium lemons for freshly squeezed lemon juice; include 1-2 teaspoons of lemon zest for extra lemon flavor.
- If you overcook your lemon bars, they will curdle, look eggy, and end up with more of a grainy texture. Take them out of the oven as soon as the middle is set.
- Don’t worry if air bubbles appear. They are common and get covered with the delicious powdered sugar topping.
- Garnish each lemon square with a sliver of fresh lemon or add fresh berries (raspberry, blueberry, strawberry) to each square.
- For clean, even slices, we like to bake our bars in a parchment paper-lined pan. Once baked and cooled, lift out completely. Dip a chef’s knife in hot water, wipe off the water, and then slice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store covered or in an airtight container. If needed, separate the layers with parchment paper. Store at room temperature for up to 3 days, in the refrigerator for up to 4 days, or freezer for up to 1 month.
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This recipe was originally published April 2017.
Adapted from Among the Young.
This is so easy and very good. I will make it again, and again thank you.
I am so glad you think so 🙂 Thank you!!
Hi recipe looks good, can i substitute cream cheese for the flour
Mine turned out horribly. All crust, which was tough and hard to cut through and a very thin layer of lemon that tasted mostly like sugar with a hint of lemon. Not good at all. I made them for some friends for a get together and ended up throwing them out and going to the bakery.
I made these and my froth came out with to strong of an egg flavor !
These bars are very easy to make. I had a problem with the crust. The dough kept sticking to my fingers while pressing into bottom of pan. I also only followed the recipe directions not turning down the heat grom 374 to 350 degrees while baking the filling. The setting should have been mentioned in the recipe section. Still good.
This recipe was simple to make but very difficult to slice. It fell apart and stuck in the pan (even though I greased it beforehand). Thank you for the clear instructions.
I re-made the recipe 3 times and each time the middle would not set and it wobbled so I do not recommend
These were super simple to make, but the bars didn’t look right. I realized I baked them at 375° instead of turning the oven down to 350° after the shortbread crust was done. I should have read the description of each step instead of just following the recipe at the bottom. However, they still tasted very good.
Thanks for giving them a try! I’m glad they tasted yummy!!
Best lemon bars ever!❤️
Thank you!!
I haven’t tried this recipe yet, but I am excited to find time to try it. it is also very well written in very straightforward, which I like. My only suggestion would be to add the amounts of each ingredient in the video.
Thank you!! Hope you enjoy the lemon bars!
Good texture and taste and easy recipe. . Probably personal preference on the amount of lemon, but I’d definitely add more lemon juice and more zest next time.
You can definitely add more lemon for a stronger lemon flavor! Glad you enjoyed the recipe!!