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.
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!
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
- Butter: Melted butter is the base of the shortbread crust.
- 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.
- 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.
- 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.
- Salt: Without salt, the crust would be too sweet.
- Eggs: Eggs are most of the structure. Without them, you have lemon soup!
- 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.
How to Make Lemon Bars in 5 Steps
- 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.
- Pre-bake: Pre-baking the crust guarantees it will hold up under the lemon layer.
- Prepare the filling: Whisk all of the filling ingredients together. No cooking on the stove!
- 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.
- 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 fudgy frosted brownies and adorable mini animal cracker cookies. 🙂
2 Guaranteed Tricks to Make the Best Lemon Bars
- 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.
- 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.
Want to kick it up a notch? Here are my lemon meringue pie and lemon cheesecake recipes.
Craving lots of texture with your bars? You’ll love my oatmeal lemon crumble bars.
Plenty of lemon recipes to love on my site including these lemon crinkle cookies and lemon thumbprint cookies! Regardless of what you choose, lemon-y desserts are always a great choice when looking for springtime or Easter dessert recipes.
PrintLemon Bars
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours, 50 minutes
- Yield: 24 bars
- 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
Shortbread Crust
- 1 cup (16 Tbsp; 226g) 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 (spooned & 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
- Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13-inch glass baking pan (do not use metal) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- 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.
- Make the filling: Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- 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.
- 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.
- 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
- Special Tools (affiliate links): 9×13-inch Glass Pan | Glass Mixing Bowls | Silicone Spatula | Silicone Whisk | Juicer | Fine Mesh Sieve
- Halve the Recipe: Halve each of the ingredients to yield around 12 squares in a 9-inch square 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.
- 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.
- 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.
- 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!
These are the best lemon squares I have ever made, gave them to my great grandmother and she asked me for the recipe!!!
LOOOVE this recipe. My grandma (who is VERY picky about her lemon bars) could not stop eating these! She was hoarding them for herself, so I know they must be good!
Love the wonderful lemon flavor in this although my crust was a little tough. Any thoughts?
I did halve the recipe.
Hi Patti, I’m glad you enjoyed the flavor! If you cut the recipe in half the bake time would shorten also.
These lemon bars are soooo delicious. They were a splurge during this time of self-isolation but totally worth it. I needed 6 lemons for 1 cup of juice but was happy to see that I happened to stock up on more than 4. I look forward to making these for parties and gatherings once we can all get back together again. Thank you!
These came out delicious. I loved the filling and agree it was so easy to make. No cooking the lemon on the stove! My only question is that the crust seemed oily when pressing into the pan , almost as if there was too much butter. Is it supposed to look and feel like that . I’m referring to pre baking ?
I made these this morning while on a teleconference for Easter service. I am in awe of how deliciously delectable they are. That crust is EVERYTHING. I live alone, so when I bake, I like to share…and while I did contemplate bringing a Tupperware container full of creamily sweet sunshiny bright yellow lemon bars to work tomorrow amidst a dismal dystopian existence marked by a lack of toilet paper and Jif peanut butter, once I tasted them, I knew that I had a duty to only share them with essential personnel…me, myself, and I.
I couldn’t wait until they cooled all they way, I had to try them. And like Eve, I gave some to hubby, let me say I ain’t never going back to box lemon bar mix again. Not ever! Guurrl these are delicious, and I’m so proud to say mine came out right. No batter or filling problems whatsoever. My nosey neighbor looked into my big kitchen window and saw a batch that looks like the picture. So pretty!!!I know she wanted some!!!. Lol, anyway keep this recipe a secret. The are a dream and just in time for Spring. The bars bring back childhood memories.
One of my new favorite recipes!! Everyone LOVED these lemon bars!
These are delicious lemon bars! Great flavor. By far the best we’ve tried. Glad I found your recipes. Thanks Sally.
First time making lemon bars and they were delicious! I halved the recipe and they came out perfect!
Hi! I want to bake these tonight for my family but don’t know how long to bake the crust for before I put the filling in. I don’t want to mess it up or burn it!
Hi Sophia, Bake for 18-20 minutes or until the edges are very lightly browned. See recipe step #2.
These were great! Used fresh lemons from my tree.
It is the best recipe I’ve ever had. It’s amazing!
One quick question. There are several times that the crust and the lemon filling separates. When I cut it, it just falls apart. Do you know how to fix this?
Made these with what I had on hand and they were amazing! Used Great Value bottled lemon juice, and a metal 9×13 pan. New favorite recipe!
These were so delicious, and also the easiest lemon bars I’ve made!
I just made these, and they’re fabulous! I halved the recipe and followed it to a T, using the metric measurements (though I used all-purpose flour in the crust and pastry flour in the lemon layer). My husband – who had never tasted lemon bars before – was just blown away.
I am brand new to cooking and using this quarantine time as an opportunity to learn.
Love this recipe! I have made it twice now. The first time I didn’t have flour so I used cake flour which made the crust a bit dry but the filling was amazing. The second time the filling didn’t set. Any tips for this!?
Thanks!
Hi Mariah! So glad you enjoy my lemon bars. If the lemon filling isn’t setting, you can try baking your next batch for a little longer. They’re meant to be a little gooey though!
This is a really nice recipe; the shortbread crust was AMAZING!
However, (and I think this is an error with something I did) my filling kind of separated into two layers, one was chewy but the other layer was nice and creamy. I think this may be because I either didn’t mix my filling properly or I baked too long. It still tasted and looked good though!
These are the BEST and easiest lemon bars!! The only recipe I use. I love that it uses the whole egg (not just egg yolks). They’re tart and gooey and sweet and buttery and SO lemony and just perfect all around. I could eat the whole pan… Make them!! Make them now!!
Oh wow these are amazing – I’ve made some great lemon bars before but these win absolutely everything! Thank you! They were a perfect little treat to celebrate my boyfriend and my’s anniversary (which I forgot until the last minute….).
So delicious! I added almost an entire extra cup of flour to the shortbread crust because I thought the recommended amount caused the dough to be too soft. I followed the filling recipe exactly as written and it turned out perfectly! Thanks!
I can’t find any all-purpose flour in the grocery store anymore, Is it possible to use cake flour?
I’ve made these twice now and both times, they’ve come out eggy – any idea what could be the cause? Unless they’re just supposed to taste eggy?? They come out perfect texture and appearance wise – but the egg taste overpowers the lemon each time. Should I increase lemon juice/decrease eggs? Thanks, Sally.
Hi Jess! Thank you so much for trying the lemon bars. Decreasing the eggs will prevent the curd from setting up, so you could also try adjusting the flour in the curd as well. (Or add a bit of cornstarch.) I wonder, too, if they were over-baked. The soft curd shouldn’t taste too eggy.
The shortbread seemed to float in the custard when I poured it in. They said it tasted good, but the crust was soggy. They are my personal food critics and they cannot lie. I blamed Sally, because I usually love her recipes. I will try again.
Just got done making these! Followed the recipe without changing anything. Love the shortbread crust and the tart and tangy curd!!
This recipe is a keeper!
Absolutely delicious!!
I made this recipe last night with lemons from my friend’s tree. For the filling, I beat the eggs first and then added the sugar and flour mixture followed by the lemon juice. Next time, I will probably bake the crust a few minutes longer and add bit of lemon zest to the filling. Overall though, I liked the results. Thanks for posting this recipe.
I had the white foam on my bars, do you think if you only used egg yolks that would solve for that?
I made it with Bob’s Red Mill One-to-One gluten free flour without making any other changes and the bars turned out amazing. Definitely the best ones I’ve have made and eaten!
I am currently under in Spain and I love this recipe so much that I made sure the ingredients were on my supply list. I made them yesterday and they turned out perfectly, as usual. I follow this recipe exactly, no tweaks or adjustments necessary. Perfect thing to lift my spirits under crazy circumstances. Thanks for an amazing recipe!
Made these too many times, filling is the best part and I was wondering if it can be used instead of the more standard meringue pie filling (such as your recipe). That, or if you know what alterations i should make to the lemon meringue pie filling to have the same level of tartness and flavour. (having the whites for the meringue is obviously more convenient)