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You only need 7 ingredients to make these lemon bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. Always bake lemon bars at a lower temperature to avoid over-baking. They’re simply the best lemon bars and are perfect for picnics, bake sales, spring brunches, baby showers, and bridal showers.

stack of lemon bars with shortbread crust

Today I’m teaching you how to make lemon bars. I love this lemon dessert recipe so much that I published it in my 1st cookbook, Sally’s Baking Addiction. These are the best lemon bars and I don’t use that statement lightly. After 1 taste, I’m confident you’ll agree. Everyone needs this recipe.

The process is pretty simple and I’m walking you through each step in the video tutorial below. Pick up some fresh citrus and let’s get baking. Spring is in the air!

Lemon bar with a bite taken out of it

Video Tutorial: Lemon Bars

These are classic lemon bars featuring a soft butter shortbread crust and a tangy sweet lemon curd filling that’s baked to the perfect consistency. The lemon layer is thick and substantial, not thin or flimsy like most other lemon bar recipes.

Only 7 Ingredients in these Lemon Bars

  1. Butter: Melted butter is the base of the shortbread crust.
  2. Sugar: Sugar sweetens the crust and lemon curd filling layers. Not only this, it works with the eggs to set up the lemon filling. If reduced, the filling will be too wet.
  3. Flour: Flour is also used in both layers. Like sugar, it gives structure to the lemon filling. These days, I add slightly more flour to the shortbread crust compared to my cookbook version. You can get away with 2 cups, but an extra 2 Tablespoons really helps solidify the foundation of the lemon bars.
  4. Vanilla Extract: I use 2 teaspoons of vanilla extract in the shortbread crust. Not many lemon bar recipes call for vanilla extract and I promise you it’s my best kept secret.
  5. Salt: Without salt, the crust would be too sweet.
  6. Eggs: Eggs are most of the structure. Without them, you have lemon soup!
  7. Lemon Juice: I highly recommend using lemon juice squeezed from fresh lemons. You can also use another citrus like blood orange, grapefruit, or lime juice.
2 images of lemon bars crust and lemon batter in glass bowls
Lemon bars before slicing with powdered sugar on top

How to Make Lemon Bars in 5 Steps

  1. Prepare the crust: Mix all of the shortbread crust ingredients together, then press firmly into a 9×13 inch baking pan. Interested in a smaller batch? See my recipe note.
  2. Pre-bake: Pre-baking the crust guarantees it will hold up under the lemon layer.
  3. Prepare the filling: Whisk all of the filling ingredients together. No cooking on the stove!
  4. Bake: Pour the filling on the warm pre-baked crust, then bake for around 20 minutes or until the center is just about set. I slightly increased the baking temperature from my cookbook version. Either temperatures work, but 325°F is preferred.
  5. Cool: I usually cool the lemon bars for about 1 hour at room temperature, then stick the whole pan in the refrigerator for 1-2 more hours until relatively chilled. They’re wonderful cold and with a dusting of confectioners’ sugar on top!

Prepared in only 2 bowls and a baking pan, clean up is a breeze. These lemon bars win 1st place every time because they’re the perfect balance of tangy and sweet. In fact, I made them for my friend’s baby shower last weekend and they were the first dessert to disappear. And that’s saying a lot considering the competition: homemade chewy brownies and adorable animal cracker cookies. 🙂

Lemon bars on teal cake stand

2 Guaranteed Tricks to Make the Best Lemon Bars

  1. Use a glass pan. Ceramic is fine, but glass is best. Do not use metal. I always detect a slight metallic flavor in the lemon bars when baked in metal pans.
  2. Use fresh juice. Store-bought bottles are convenient, but you miss out on a lot of flavor. You will definitely taste the difference! I have a super old citrus juicer, but I recently purchased this juicer for my mom and she loves it. Highly recommended.

White Air Bubbles on Top of Baked Lemon Bars

Do you notice air bubbles, perhaps even a white layer of air bubbles, on top of your baked lemon bars? That’s completely normal. It’s the air from the eggs rising to the surface. Some batches have it, some don’t. Regardless, the lemon bars taste the same and a dusting of confectioners’ sugar covers it right up!

Blood orange bars! See my recipe note about substituting flavors.

stack of lemon bars and blood orange bars

Want to kick it up a notch? Here is my lemon meringue pie recipe.

Craving lots of texture with your bars? You’ll love my lemon crumble bars.

Plenty of lemon recipes to love on my site including these lemon crinkle cookies!

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Lemon bars on teal cake stand

Lemon Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 24 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

You only need 7 ingredients to make these lemon bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. Always bake lemon bars at a lower temperature to avoid over-baking. See recipe notes for important tips. They’re simply the best lemon bars and are perfect for picnics, bake sales, spring brunches, baby showers, and bridal showers.


Ingredients

Scale

Shortbread Crust

  • 1 cup (230g; 2 sticks) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)

Lemon Filling

  • 2 cups (400g) granulated sugar
  • 6 Tablespoons (46g) all-purpose flour
  • 6 large eggs
  • 1 cup (240ml) lemon juice (about 4 lemons)
  • optional: confectioners’ sugar for dusting

Instructions

  1. Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
  2. Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
  3. Make the filling: Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
  4. Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
  5. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
  6. Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.

Notes

  1. Glass Dish: Use a ceramic or glass pan. I always detect a slight metallic flavor in the lemon bars when baked in metal pans.
  2. Halve the Recipe: Halve each of the ingredients to yield around 12 squares in a 9×9-inch baking pan. Same oven temperature. Bake the crust for 16-18 minutes and the bars for 20 minutes or until the center no longer jiggles.
  3. Sifting: More often than not, the flour doesn’t fully incorporate into the lemon filling unless it’s sifted with the sugar. As directed in the recipe, sift the two together before adding the eggs and lemon juice. I don’t always do this (and didn’t even do it in the video above!) but it’s preferred to avoid any flour lumps. If you have a sifter, it’s worth using. If you forget, it’s not a huge deal. Here is my favorite sifter. You use it again to dust the lemon bars with confectioners’ sugar.
  4. Lemon Juice: For exceptional taste, I highly recommend fresh lemon juice. Here is a wonderful inexpensive juicer if you don’t have one. Or use another fresh-squeezed citrus like grapefruit, blood orange, lime, or regular orange. You can slightly reduce the sugar if using a sweeter citrus. I recommend no less than 1 and 2/3 cup granulated sugar in the filling as it’s needed for structure.
  5. Room Temperature: Bringing the eggs and lemon juice to room temperature helps them mix easier into the flour and sugar. However, I never notice a taste or texture difference when using cold. Room temperature or cold, use whichever!

From Sally’s Baking Addiction cookbook

Keywords: lemon bars

overhead image of lemon bars

Reader Questions and Reviews

  1. Absolutely adore this recipe, it turns out perfectly every time without fail, even with gluten and dairy free substitutes! My favorite thing to bring to parties

  2. Best lemon bars ever! I followed the recipe, except I added 1 tablespoon zest to the lemon layer. I put the zest in my food processor along with the flour and sugar and didn’t need to sift, which is a major pain for me. These were a special request from a neighbor and he flipped over them. Will definitely make again, this is now my go-to for lemon bars. Thank you Sally for another incredible recipe.

  3. Taste is very good. Cooking times listed seem way too short. Lemon filling does Not seem to cook enough to be firm on top. Very messy when cutting apart.

  4. I’ve made this twice. Very tasty, but for some reason when I cut into it I discovered that the crust was on top! Maybe the oiliness from the butter helped the crust slip and rise up whilst the curd was cooking?

    Bizarre! It means the texture’s a bit off. But still very tasty and the first time I made them they were perfect! I love this website!

    1. Hi Courtney, Usually when the bars end up inverted it’s because we either over-baked the crust, or let it cool for too long. We have, however, found an easy trick to help prevent this. If you ever want to try this recipe again, use a fork to poke holes into the warm crust after you take it out of the oven. This helps the topping stick to it and holds the crust in place (below the filling). Hope this is helpful!

  5. Question…I plan on doing a mini dessert tier tray with holiday muffin tins. All desserts are mini muffin sizes. Is there anyway to do mini lemon bars in a muffin tin? This recipe looks great hopefully it will work. Thanks!

    1. Hi Ashley, we haven’t personally tried it but we’re sure you can! We recommend that you use mini cupcake liners so that they are easier to remove from the pan. You can also try to push the dough up the sides of the muffin tin to create the cups, if they don’t maintain their shape you can always press the middle down right after they come out of the oven. Let us know how it goes!

  6. How many calories are these bars? Would 1 cup of sugar instead of 2 in the filling make a huge difference in the taste?

    1. Hi Danielle, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
      You can try reducing the sugar in your next batch, but we recommend no less than 1 and 2/3 cup granulated sugar in the filling as it’s needed for structure. Let us know what you try!

      1. Was wondering what to do with the extra strawberry purée I made. I may try and let you know how it turns out.

  7. Can you sub in lemon curd instead of juice?
    (Btw, Love your recipes!! They always turn out amazing!)

    1. Hi Bri, Lemon curd (store bought or homemade) is too thin and won’t bake up properly. Best to follow the recipe as written for best results!

  8. When cutting this down for an 8 by 8 or 9 by 9, cut down the recipe by 2/3, not 1/2. Halving it is just too little for the pan and the filling becomes hard and rubbery because it is so thin. Cutting it to 2/3 allows for a thick-enough crust and a lovely, unctuous lemon curd.

    1. For some reason the top came out dark not nice and yellow like yours. Did I bake too long, too high a temperature? The taste was there just didn’t like the brown top. It was almost like egg on the top.

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