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.
“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.
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. 😉
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!
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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.
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.
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!
Lemon Bars Recipe
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
- ⅓ cup all-purpose flour
- ⅔ 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
Video
Nutrition
More Zesty and Easy Lemon Recipes To Try
- Soft and moist, with a lemon glaze, you’ll love this easy lemon bread recipe.
- This no-bake lemon strawberry trifle is the ultimate make-ahead dessert.
- Beat the heat with this refreshingly fruity and easy watermelon lemonade!
- Light and fluffy lemon ricotta pancakes are perfect weekend brunch treat.
- One bite of these easy lemon poppy seed muffins, and you’ll be hooked!
- Experience a nostalgic treat with these shortbread lemon cooler cookies.
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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?
Powdered sugar is just for dusting the tops if you want to! The crust is made with granulated sugar. 🙂
Granulated for your crust and powdered for the tops of the lemon bars
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?
Yes!