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When it comes to desserts, we usually prefer chocolatey over fruity, with a few exceptions – this lemon bars recipe being one of them!

Did anyone else grow up eating lemon bars? It’s one of those treats that grandmothers are notorious for making. Or is it just us? Regardless, this is one of our FAVORITE recipes!!! Bars are perfect for any occasion, from potlucks to fancy dinner parties.

Picture this: Moist, buttery shortbread crust with a sweet, yet perfectly tart lemon filling, topped with a generous amount of powdered sugar. Are you drooling yet?

There’s something about the lemony flavor that makes these bars easy to eat. They’re not overly sweet or rich – they’re kind of refreshing rather than heavy!

But don’t take our word for it. Whip up a batch and see for yourself!

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 Bar Ingredients And Substitutions

Crust

  • 1 cup unsalted butter, room temperature
  • 2 cups all-purpose flour
  • ½ cup powdered sugar sifted
  • ½ teaspoon salt

Lemon Layer

  • 4 eggs Room temperature eggs incorporate better than cold eggs.
  • 5-6 tablespoons lemon juice – For fresh lemon juice you’ll need 2 medium-sized lemons, or you can use bottled lemon juice.
  • 1¾ cups granulated sugar
  • ⅓ cup all-purpose flour see How to Measure Flour
  • powdered sugar for topping Powdered sugar is a classic topping but you can also use a lemon glaze or a layer of lemon frosting.
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How to Make Lemon Bars

  1. PREP. Preheat the oven to 375°F. Grease a 9×13-inch glass baking dish and set aside.
  2. CRUST. In a medium bowl, mix butter, flour, powdered sugar, and salt with a pastry cutter or spatula. Pat the mixture into the prepared dish.
    • Bake for 20 minutes. Make sure to not let it brown.
  3. 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 over warm crust.
    • 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.
  4. SERVE. Let cool completely in the pan. Sift powdered sugar over the top before cutting into squares.
  • 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 delicious 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.
4.99 from 142 votes

Lemon Bars Recipe

By: Lil’ Luna
This classic lemon bar recipe is simple and sweet, with just the right amount of tart! Topped with powdered sugar, they're irresistible!
Servings: 15
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

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
  • cups granulated sugar
  • 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. Pat the mixture into the prepared dish.
  • 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 over warm crust.
  • 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.

Video

Notes

Recipe Tips.
  • 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.
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.

Nutrition

Serving: 1bar, Calories: 303kcal, Carbohydrates: 43g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 97mg, Potassium: 46mg, Fiber: 1g, Sugar: 27g, Vitamin A: 442IU, Vitamin C: 2mg, Calcium: 14mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

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.

This recipe was originally published April 2017.

Adapted from Among the Young.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.99 from 142 votes (110 ratings without comment)

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Recipe Rating




86 Comments

  1. Pauline Strand says:

    This is so easy and very good. I will make it again, and again thank you.

    1. Lil'Luna Team says:

      I am so glad you think so 🙂 Thank you!!

  2. Maria says:

    Hi recipe looks good, can i substitute cream cheese for the flour

  3. Dede says:

    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.

    1. Deidra Salcedo says:

      5 stars
      I made these and my froth came out with to strong of an egg flavor !

  4. Kathy W says:

    5 stars
    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.

  5. Lisa Dolan says:

    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.

  6. Ava says:

    I re-made the recipe 3 times and each time the middle would not set and it wobbled so I do not recommend

  7. Rita Pickles says:

    4 stars
    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.

    1. Lil'Luna Team says:

      Thanks for giving them a try! I’m glad they tasted yummy!!

  8. Joy Eckles says:

    5 stars
    Best lemon bars ever!❤️

    1. Lil'Luna Team says:

      Thank you!!

  9. Bri says:

    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.

    1. Lil'Luna Team says:

      Thank you!! Hope you enjoy the lemon bars!

  10. TRish says:

    5 stars
    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.

    1. Lil'Luna Team says:

      You can definitely add more lemon for a stronger lemon flavor! Glad you enjoyed the recipe!!

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