Lemon Bars

Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 3 hours
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These easy lemon bars are bright, tangy, and sweet with a buttery shortbread crust that melts in your mouth! With just 7 ingredients, they’re simple to make but taste like they came from a bakery.

⭐️ Test Kitchen Approved ⭐️

Nine lemon bars dusted with powdered sugar are arranged in a grid on a sheet of parchment paper atop a wire cooling rack, set on a light gray textured surface.

“I used Meyer lemons and the zest of 1 lemon and they turned out phenomenal! I was a little nervous taking them out of the oven when they were still a little jiggly, but they cooled and set up perfect. We loved them so much I’ll make a double batch next time!” — Maria, abuela of six that loves from-scratch recipes.

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Jessica’s Recipe Rundown

  • Sweet and Tangy: Fresh lemon juice and zest makes all the difference!
  • Skill Level: Beginner friendly with no fancy tools required.
  • Shortbread Crust: Sweet and buttery to balance the tangy citrus.
  • 7 Ingredients: Basic baking ingredients plus three lemons.
  • Extra Thick: With double the zesty lemon curd filling!
  • Great for Gifting: Travels well and can be individually wrapped.
When I first made this lemon bar recipe, the lemon layer was not thick enough and needed more citrus flavor. Once I doubled it and added lemon zest, these truly became the best lemon bars! The filling is smooth, sweet, and tart—pairing perfectly with the slightly crisp and buttery shortbread crust. Like my lemon meringue cookies or lemon cheesecake recipe, these bars have the perfect sweet and citrusy balance that has everyone going back for seconds… Or in Jorge’s case, thirds. 😉
Ingredients for baking this easy lemon bars recipe are arranged on a beige surface. They include all-purpose flour, a stick of unsalted butter, granulated sugar, eggs, lemon zest, a lemon, lemon juice, vanilla, and salt, with labels for each item. A teal cloth is in the corner.

Key Ingredient Notes

There’s a big chance that you already have everything you need to make these lemon bars. Below are a few of the key ingredients with any notes or substitutions, but please check the printable recipe card below for measurements!

  • Lemon Juice and Zest: Fresh lemon juice is best, so squeeze your own if you can. To easily juice your lemons, I use this handy little citrus juicer. For making the zest, a microplane zester works perfectly.
  • Butter: I use unsalted butter so I am in full control of the amount of added salt. However, if you prefer to use salted butter, I recommend only adding 1/4 teaspoon of salt. Make sure it’s fully softened, to room temperature, before using.
  • Sugar: You will need granulated sugar for the filling and the shortbread crust. While optional, I also like to dust the tops of the bars with powdered sugar before serving.
  • Flour: When measuring your flour, fluff it and then spoon it into the cup. If you dunk the measuring cup straight into the packed bag of flour, you end up with too much flour.
  • Vanilla: This balances the lemon filling and adds a little depth. If you want, feel free to add a splash to your shortbread as well!
Slices of lemon bars dusted with powdered sugar are arranged on a white surface. They are garnished with fresh raspberries and lemon zest.

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How to Make Lemon Bars

There are just two easy parts to this classic, but easy dessert recipe. First prepare and bake the shortbread crust. Then, whip up the homemade lemon custard filling and bake it on top. I always recommend lining your baking pan with parchment paper for extra easy removal. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

A baking dish lined with parchment paper contains unbaked shortbread dough spread evenly. Three lemons are visible in the top left corner, and part of a blue checkered cloth is in the bottom left corner.
Combine the shortbread batter and press into the pan.
Baked shortbread crust rests in a lined baking pan on a black wire cooling rack. Three lemons are placed in the top left corner. A folded blue and white checkered cloth is at the bottom left.
Bake for about 20 minutes, until lightly golden brown.
A square baking pan filled with uncooked lemon batter lined with parchment paper and secured by binder clips. Three whole lemons are in the top left corner, and a blue and white checkered cloth is partially visible at the bottom left.
Combine lemon juice, zest, sugar, flour, and eggs. Pour over the crust.
A square pan filled with freshly baked lemon bars cooling on a black wire rack. The cake sits in a square pan with parchment paper clipped on the sides. Two whole lemons are placed in the top left corner.
Bake for 20 minutes more, until filling is set. Cool, chill, and cut into squares.

How Do I Know When Lemon Bars Are Done Baking?

The lemon bars are ready to come out of the oven whenever the edges of the filling are set and the center only slightly jiggles when you shake the pan. As the bars cool and then chill in the fridge, the center will fully firm up.

Two thick lemon bars with a shortbread crust stacked on a white plate, topped with fresh raspberries. A spiral of lemon zest decorates the plate.

Tips & Variations for Lemon Bars

  • Chill: Let the bars cool completely and refrigerate before cutting to get clean, sharp edges. I like to chill them for a couple of hours when possible as it also helps the flavors to develop more too!
  • Use a Glass Pan: I recommend you use a glass baking pan as the citrus and metal combining can cause an off flavor.
  • Double Batch: Double this recipe in a 9×13, adding a few extra minutes to the bake time if needed.
  • Lime Bars: Limes (or any citrus!) will work as well as lemons. A drop of green food coloring in the filling makes them pop!
Two thick lemon bars with a shortbread crust stacked on a white plate, topped with fresh raspberries. A spiral of lemon zest decorates the plate.
4.6 from 20 votes
Print Pin Recipe
Yield: 9 bars

Lemon Bars Recipe

Made with just 7 simple ingredients, this easy Lemon Bars recipe is tangy and sweet with a buttery shortbread crust that melts in your mouth!
Prep Time20 minutes
Cook Time40 minutes
Chill Time2 hours
Total Time3 hours

Ingredients

Shortbread Crust

  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 cup all-purpose flour
  • ½ teaspoon salt

Lemon Filling

  • 4 large eggs
  • 1 ½ cups granulated sugar
  • cup all-purpose flour
  • cup lemon juice, about 3 lemons, juiced
  • zest of 1 lemon, or zest of 2 lemons for an extra tangy filling
  • 1 teaspoon vanilla extract
  • powdered sugar, for dusting

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Instructions 

  • Preheat oven to 350°F. Line an 8×8 glass baking pan with parchment paper, set aside.
  • In a medium bowl with a hand mixer, beat together the butter and sugar. Add in the flour and salt, beating until well combined.
  • Press dough into the bottom of the prepared baking pan. Bake for 20 minutes, or until firm and lightly golden brown. Remember the crust will bake more once you top it with the lemon filling!
  • Lemon Filling: In a medium-sized bowl, whisk to combine the sugar and flour. Whisk in the eggs, lemon juice, lemon zest and vanilla extract. Pour over the baked crust.
  • Return bars to the oven and bake for 20 to 25 minutes, until edges are set and the center just barely jiggles when you shake the pan.
  • Let bars cool completely. Then refrigerate until chilled before slicing into squares. Dust with powdered sugar before serving.

Notes

How To Store: Place leftover lemon bars in an airtight container and store in the fridge for up to 5 days. The flavors will develop even more over time!
How To Freeze: Place the cut lemon bars onto a parchment paper lines baking sheet and freeze until firm, about one hour. Then wrap each slice individually in plastic wrap and place in a zip top freezer bag or an airtight freezer safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator, then dust with powdered sugar before serving.

Video

Nutrition

Serving: 1 bar, Calories: 345kcal, Carbohydrates: 54g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 110mg, Sodium: 163mg, Potassium: 74mg, Fiber: 1g, Sugar: 39g, Vitamin A: 437IU, Vitamin C: 7mg, Calcium: 20mg, Iron: 1mg

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While we are stuck in the house, my kids and I are baking one recipe a day. Today was my daughter’s pick and we made these. They were easy enough for the kids to help with (7 and 9) and once my husband got home, we didn’t have a single one left. We should have made a double batch! Won’t ever go back to my old recipe again. Thanks!

Powdered sugar is needed in the crust mix. It is mentioned in the beginning of this article but not added to the recipe. I would add 1/4 of a cup. I have made these it is needed to hold the crust together. 

I never read the article, but just made the recipe as written using granulated sugar creamed together with the butter. They came out perfectly.

These are perfect for spring and summer desserts! I can’t wait for this time of year when lemons are fresh.

Which type of sugar is used in the crust? Recipe says 1/4 cup granulated, in your comments it says powdered sugar. Would like to make today for a reception, but a little confused on the crust. Thanks

I used granulated sugar, as called for in the recipe itself. Creamed it together with the butter. They came out perfectly!

in the crust recipe you called for a 1/4 granulated sugar, but you spoke of powdered sugar in your directions. I need to make today. Which type of sugar is used in the crust?

Granulated for your crust and powdered for the tops of the lemon bars

5 stars
This is such an amazing dessert! So refreshing, too!

These Lemon bars are just so adorable!!

The shortbread crust is perfect for these bars. I am a huge fan of all things lemon!

These are like little rays of sunshine! Getting me so excited for spring!

Ohhh yes… I’m a huge lemon addict as well! These look phenomenal!

I just love a good homemade lemon bar! These look perfect. 🙂

Hey Jessica ….this is an amazingly recipe and I am big a big addict for lemon…..I made these and they were delicious..…you are right that thick filling and crust makes them the bEST!

Can I make these with any citrus?

Thank You For Being Here!

Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.