Lemon Bars, a classic easy dessert recipe with a buttery shortbread crust and a bright, tangy lemon filling! These homemade lemon bars are the perfect balance of sweet and citrusy, great for make-ahead desserts, parties, or anytime you need a fresh lemon treat.
If you love sunny lemon desserts, these Lemon Bars are about to become one of your everyday favorites. They have that irresistible combo of a soft, buttery crust and a smooth, zesty ooey gooey lemon filling that just melts in your mouth.
There’s something about lemony desserts that feels light, refreshing, and just a little fancy, but these ultimate Lemon Bars are surprisingly simple to make. Whether you’re baking for a party, holiday, or just because you have a few lemons sitting on the counter, this recipe is a total winner.
What I Love About This Recipe
- I love how these lemon bars have the perfect balance of sweet and tart flavors that make them totally irresistible. The fresh lemon juice and zest really shine here, giving you that bright citrus flavor without being overpowering. They taste even better after chilling, which makes them perfect for making ahead.
- The buttery shortbread crust is absolutely dreamy and pairs perfectly with the smooth lemon filling. It’s soft but sturdy enough to hold everything together without crumbling apart.
- I also love how simple this recipe is, even though it feels a little gourmet. No complicated techniques or fancy ingredients required here. Just basic pantry staples and fresh lemons.
- These bars are super versatile when it comes to serving and presentation. They are kind of part pie and part cookies. You can cut them into squares, rectangles, or even triangles, depending on the occasion or even mini bites. Dress them up with a dusting of powdered sugar or keep them simple. Either way, they always look beautiful on a dessert table.
Equipment You May Need
- 8×8-inch Square Baking Pan – Perfect size for thick, bakery-style lemon bars.
- Parchment Paper – Makes it easier to lift the bars out cleanly for slicing.
- Electric Hand Mixer – Helps cream the butter and sugars quickly and smoothly.
- Mixing Bowls– You’ll need at least one small and one large bowl.
- Whisk – Essential for getting a smooth, lump-free lemon filling.
(Full printable recipe card is at bottom of post.)
Lemon Bars Ingredients
Crust:
- All-Purpose Flour – The base of the crust that gives it structure.
- Salt – Just a touch to balance the sweetness.
- Unsalted Butter – Softened for easy mixing and a rich, buttery flavor.
- Powdered Sugar – Adds a soft sweetness and tender texture.
- Brown Sugar – Gives a subtle depth and hint of caramel flavor.
Filling Layer:
- Eggs & Egg Yolk – Create that rich, custard-like lemon filling.
- Granulated Sugar – Sweetens and balances the tart lemon.
- All-Purpose Flour – Helps thicken the filling so it sets properly.
- Fresh Lemon Zest – Adds bright, concentrated lemon flavor.
- Fresh Lemon Juice – The star ingredient for that fresh citrus taste.
Garnish:
- Powdered Sugar – A light dusting for that classic lemon bar look, and helps cut the sour taste of the lemon.
How to Make Lemon Bars
Step One: Prepare the Oven and Pan
Preheat the oven to 350˚F. Lightly grease an 8-inch-by-8-inch baking pan or line with parchment paper.
Step Two: Mix the Dry Ingredients
In a small bowl, stir together the flour and salt. Set aside.
Step Three: Make the Crust
In a large bowl, beat butter until smooth. Add powdered sugar and brown sugar and beat until light and fluffy. Mix in the flour mixture until just combined. Press dough into the bottom of the pan and slightly up the sides.
Step Four: Bake the Crust
Bake for 15 to 20 minutes, or until lightly golden around the edges.
Step Five: Make the Filling
In a large bowl, whisk together eggs, egg yolk, sugar, flour, lemon zest, and lemon juice until smooth.
Step Six: Bake and Chill
Reduce oven temperature to 300˚F. Pour filling over the hot crust and bake for 25 to 30 minutes, until set. Cool, then refrigerate for at least 2 to 3 hours. Dust with powdered sugar before serving.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve chilled or slightly cool for the best texture and flavor.
- Pair with coffee, tea, or even a light dessert wine.
- Add fresh berries like strawberries or blueberries on the side.
- Top with whipped cream for a little extra indulgence.
Quick Tips for Best Results
- Be sure to chill the bars completely before cutting so you get clean slices. I love to refrigerate overnight before serving.
- Use fresh lemon juice and zest for the best flavor. Bottled juice won’t give the same brightness.
- Don’t overbake the filling. It should be set but still slightly soft in the center.
- Line your pan with parchment for easy removal and cleaner cuts.
Lemon Bars FAQ
How should I store the Lemon Bars?
Store lemon bars in an airtight container in the refrigerator for up to 4-5 days. They are best kept chilled.
Can I freeze the Lemon Bars?
Yes! Wrap them tightly and store in an airtight container or freezer bag for up to 2-3 months. Thaw in the refrigerator before serving.
How long will the Lemon Bars last?
About 4-5 days in the fridge or a few months in the freezer.
Substitutions?
Instead of lemon zest and juice, you can substitute orange or lime for a fun citrus twist.
Can I use low-fat ingredients?
You can try lower-fat butter substitutes, but it may affect the texture and flavor slightly.
What else can I add to this recipe?
You could add a little extra zest for more lemon flavor or even mix in a hint of vanilla extract or almond extract. I haven’t tried it but you could try adding a little fresh fruit or berries to the filling, such as blueberries, raspberries, strawberries, cranberries, etc.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Try egg and butter substitutes, but the texture may change, and I’m not sure about the results.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free – Substitute a gluten-free flour blend.
Other Lemon Recipes You May Enjoy
- Italian Lemon Cookies – Amazing Italian sprinkle cookies with lots of lemon flavor!
- Lemon Loaf Cake – A lemon cake baked in a bread pan.
- Lemon Zucchini Bread – A delicious citrus twist to the classic zucchini bread.
Hope you enjoy this amazing Lemon Bars recipe. Tell me in the comments if you made any changes.
If you like these from-scratch Lemon Bars, you may also like these Mango Bars!
Lemon Bars
Ingredients
Crust:
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ¾ cup unsalted butter softened
- ¼ cup powdered sugar
- 2 tablespoons brown sugar
Filling:
- 2 large eggs
- 1 large egg yolk
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon grated fresh lemon zest
- ½ cup fresh lemon juice 3 or 4 lemons
Garnish:
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350˚F. Lightly grease an 8-inch-by-8-inch square baking pan or line bottom and sides with parchment paper.
- In a small bowl, stir together 1 cup flour and the salt. Set aside.
- In a large bowl, beat the butter with an electric mixer on medium speed for about 10 seconds, or until smooth. Beat in ¼ cup powdered sugar and the brown sugar until well blended and light and fluffy, about 2 minutes. Add the flour mixture to the butter mixture until just combined. Press the dough evenly onto the bottom of the pan and about ½ inch up the sides of the pan to form the crust.
- Bake the crust for 15 to 20 minutes, or until golden brown around the edges.
- Meanwhile, in a large bowl whisk together the eggs, egg yolks, granulated sugar, 3 tablespoons flour, lemon zest, and lemon juice until well blended.
- Remove the crust from the oven and reduce the oven temperature to 300˚F. Pour the filling over the cooked crust. Bake for 25 to 30 minutes, or until the filling appears set (firm). Cool the bars, then refrigerate for at least 2 to 3 hours, or until firm enough to cut into bars. Dust with 2 tablespoons of powdered sugar before serving.
Notes
- You can cut the bars into squares, rectangles, or triangles!
- Be sure to chill the bars well before cutting and serving.
- Instead of lemon zest and juice, you can substitute orange or lime
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
I love lemon!
HOpe you like them! :)