Lemon Bars

There’s just something about lemon bars that instantly takes me back to childhood bake sales and summer potlucks. That sweet-tart combo? Irresistible. I’ve made all sorts of desserts over the years, but I always come back to these classic lemon bars when I want something simple, bright, and guaranteed to disappear fast.

This lemon bar recipe is the one I reach for when I’m craving that perfect balance of buttery shortbread crust and zesty lemon filling. It’s not fancy or complicated—just honest, homemade goodness that tastes like sunshine in dessert form.

A few years ago, I brought a batch of these lemon squares to a family picnic, and my aunt, who’s famously picky about desserts, took one bite, looked at me, and said, “You made these?” I wasn’t sure if that was a compliment or not at first, but then she went back for a second (and third) piece, so I’ll take it as high praise.

They’ve become a bit of a tradition ever since. Now, whenever we have a get-together, someone always asks, “Are you bringing the lemon bars?” And honestly, I never mind—it gives me an excuse to make them again.

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If you’ve never made lemon bars from scratch before, don’t worry. They’re incredibly easy to throw together, and the results are totally worth it. Just be warned: they won’t last long once they’re out of the oven (especially if you dust them with powdered sugar—trust me).

Why You’ll Love This Recipe

• Bright, fresh lemon flavor: The lemon filling is perfectly tart and sweet, with just the right amount of zing.
• Buttery shortbread crust: It’s rich, melt-in-your-mouth delicious, and pairs beautifully with the citrusy topping.
• Feeds a crowd: This 9×13 pan makes plenty of squares, making it ideal for parties, potlucks, or bake sales.
• Simple ingredients: Nothing fancy here—just pantry staples and fresh lemon juice.
• Easy to make: No need for a mixer or complicated steps. Just mix, bake, and enjoy.
• Great make-ahead dessert: These bars hold up well in the fridge, so you can make them a day in advance.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

For the Crust:

• All-purpose flour: The base of your crust; be sure to level it off with a knife for accurate measuring.
• Sugar: Adds sweetness and helps create that golden, slightly crisp texture.
• Salt: Just a pinch balances the sweetness and brings out the buttery flavor.
• Unsalted butter: Melting the butter makes the crust super easy to mix and press into the pan. Use unsalted to control the salt level.

For the Lemon Filling:

• Large eggs: Six eggs might seem like a lot, but they give the filling that silky, custard-like texture. Let them come to room temp for smoother mixing.
• Sugar: Yes, it’s a lot—but it’s needed to balance the tart lemon juice and keep the filling sweet and tender.
• Lemon juice: Freshly squeezed is best for bold, bright flavor. You’ll need about 3–4 lemons.
• All-purpose flour: Helps thicken the lemon layer so it sets nicely when cooled.
• Baking powder: Gives the filling a bit of lightness and lift so it’s not too dense.
• Powdered sugar: For a finishing touch! Dust it on just before serving for that classic look.

How to Make Lemon Bars

• Step One: Preheat oven to 325°F. Grease a 9×13-inch baking pan.
• Step Two: In a large bowl, combine flour, sugar, salt, and butter to form the crust. Press the dough into the prepared pan. Bake for 20 minutes.

• Step Three: In another bowl, whisk together eggs, sugar, lemon juice, flour, and baking powder. Pour the lemon filling mixture on top of the hot crust. Bake for 35 minutes.

• Step Four: Let the mixture cool before cutting it into squares.
• Step Five: Sprinkle with powdered sugar, if desired.

What to Serve with Them

• Fresh berries: Strawberries, raspberries, or blueberries add a burst of color and go beautifully with the citrus flavor.
• Whipped cream: A dollop on the side adds a creamy contrast to the tart lemon filling.
• Iced tea or lemonade: Keep the citrus theme going with a refreshing drink—perfect for warm days or outdoor gatherings.
• Coffee or espresso: For a cozier option, serve these bars with a hot drink. The sweetness pairs especially well with a strong cup of coffee.
• Vanilla ice cream: If you’re feeling indulgent, a scoop of vanilla next to a chilled lemon bar is next-level good.

Variations and Substitutions

• Lime or orange juice: Swap the lemon juice for lime or orange juice for a fun citrus twist. Lime bars have a bit more zing, while orange makes them a little sweeter.
• Gluten-free option: Use a 1:1 gluten-free flour blend in both the crust and filling to make these bars gluten-free.
• Add zest: Stir in a tablespoon of lemon zest to the filling for even more citrus punch.
• Coconut crust: Mix shredded coconut into the crust for a tropical spin. It adds great texture and flavor.
• Crust options: Instead of the traditional shortbread crust, try crushed cookies like shortbread, vanilla wafers, or graham crackers for a different flavor and texture. A nut-based crust using ground almonds or pecans also adds a delicious crunch and a hint of nuttiness.
• Berry swirl: Drop a few spoonfuls of raspberry or blueberry jam on top of the filling and swirl it in before baking for a pop of color and fruity flavor.
• Less sugar: You can reduce the sugar slightly in the filling if you prefer a more tart lemon bar, though it may affect the texture slightly.

Storage Instructions

• Room temperature: If you’re serving them the same day, lemon bars can sit out at room temp for up to 6 hours. Just keep them loosely covered with plastic wrap or aluminum foil.
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. They actually taste even better chilled!
• Freezer: Lemon bars freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.
• Thawing: Let frozen bars thaw in the fridge overnight or at room temperature for about 30 minutes. Wait to dust with powdered sugar until just before serving so it doesn’t dissolve.

Recipe Tips and Tricks

• Use fresh lemon juice: Bottled lemon juice doesn’t have the same bright, tangy flavor. Fresh is worth the extra step.
• Press the crust firmly into the pan: Use your hands or the bottom of a measuring cup to pack it down evenly. This helps it bake up nice and sturdy without crumbling.
• Don’t overbake: The filling should be just set with a slight jiggle in the center. It’ll firm up as it cools.
• Line your pan: For easy removal and cleaner cuts, line your baking dish with parchment paper, leaving a bit of overhang on the sides.
• Glass vs. metal pan: A glass pan gives a softer, more tender crust, while a light-colored metal pan creates a firmer, crispier edge. Both work—just keep an eye on baking time, and avoid dark metal unless you reduce the oven temp slightly.
• Cool completely before cutting: This helps the filling set fully and gives you neat, clean squares.
• Wipe the knife between cuts: It might sound fussy, but a clean knife makes a big difference in presentation.
• Dust with powdered sugar right before serving: If you add it too early, it can melt into the bars. A last-minute sprinkle keeps them looking picture-perfect.

Why Your Lemon Bars Aren’t Setting

• Not baked long enough: The filling should jiggle slightly, not slosh. Give it a few more minutes if it’s too soft.
• Oven too cool: An underheated oven can prevent the filling from setting properly.
• Didn’t cool fully: Let them cool completely, then chill before cutting. They firm up as they sit.
• Too much liquid: Extra lemon juice or oversized eggs can throw off the texture.
• Undermixed filling: Make sure everything is fully combined for an even set.

Letting them cool and chill usually fixes most setting issues!

What Are the Brown Spots on Top?

Those brown spots are totally normal! They usually come from sugar caramelizing or the eggs cooking a bit more on the surface. They don’t affect the taste, and a dusting of powdered sugar covers them up perfectly.

Lemon Desserts

• Lemon Tiramisu
• Lemon Bread
• Lemon Cheesecake Mousse
• Homemade Lemon Curd
• Iced Lemon Pound Cake

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