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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.
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. Pat the mixture into the prepared dish.
- 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 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.
- SERVE. Let cool completely in the pan. Sift powdered sugar over the top before cutting into squares.
Kristyn’s Recipe 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 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.
Lemon Bars Recipe
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. 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
- 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.
These have always been one of my favorite sweet treats – love this simple version!
I love the powdered sugar on top…it was the perfect combo of sweet & sour.
I meant the amount of powdered sugar that goes into the lemon layer, sorry. How much??
To go over the top? It’s just for topping, so it can be as much or as little as you’d like 😉 No wrong amount!
Question for you… On your lemon bars i can not see how much powdered sugar you put in the crust.. Is it 1/3 cup or what??
This is an easy and delicious bar but the lemon is minimal. Next time I need to up the lemon.
You can definitely add more lemon taste. Thank you for trying them 🙂
Love this!!! Just like mY moMs recipe i remember as a kid
Glad they remind you of your moms! Thank you so much!
Do you blend the lemon ingredients in BLENDER or just mix it together? I consider myself an experienced cook- but i can never get lemon bars just right- im super excited to make these
I used a hand mixer 🙂 Good luck!! I hope they turn out for you!
This waS THE FIRST TIME I HAVE MADE LEMON BARS AND THEY WERE WONDERFUL! I DON’T EVEN WANT TO TRY ANOTHER RECIPE. 🙂 THANK YOU! (ALSO IT SEEMS THE DEFAULT IS ALL CAPS SO I AM NOT YELLING BUT STILL VERY EXCITED ABOUT HOW DELICIOUS THESE ARE.)
Yay!! Glad you loved them! Thank you so much for letting me know!
How much powdered sugar in first mixture? 1/2 cup or 1 cup?
It is 1/2 cup, then just enough to sprinkle on top.
do we have to wait for the crust to cool before pouring on the liquid?