Get ready for the most delicious lemon bars you’ll ever taste. This simple recipe uses just a few everyday ingredients to create a bright, tangy filling on a buttery shortbread crust. The bars strike a lovely balance of sweet and slightly salty, with a fresh lemon flavor that shines. Follow the steps below for an easy, crowd-pleasing dessert.
Ingredients
- Salted butter — I use salted butter because the hint of salt accents the lemon flavor, but you can use unsalted if you prefer.
- All-purpose flour — used in both the crust and filling to provide structure.
- Powdered sugar — adds a delicate sweetness and a fine texture; reserve a small amount for dusting the finished bars.
- Granulated sugar — sweetens the lemon filling and balances the tartness.
- Baking powder and salt — baking powder helps the filling set with a light texture while salt balances the flavors.
- Fresh lemon juice — freshly squeezed yields the best flavor, though bottled lemon juice can be used in a pinch.
How To Make Lemon Bars
Shortbread Crust
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal.
- In a mixing bowl, combine softened butter, flour, salt, vanilla extract, and powdered sugar. Reserve about 1/4 cup of powdered sugar to dust the top later. Mix until the dough comes together, then press it evenly into the bottom of the prepared pan.
- Bake the crust for 20–22 minutes, or until it turns golden brown around the edges. Remove from the oven and set aside while you prepare the filling.
Filling
- In a large bowl, beat 6 eggs until they become lighter in color and slightly thickened.
- Gradually add granulated sugar, flour, baking powder, and lemon juice, mixing until smooth and well combined.
- Pour the filling evenly over the hot crust, then return the pan to the oven and bake for about 30 minutes, or until the filling is set and the top is lightly golden.
- Remove the pan from the oven and allow the lemon bars to cool completely at room temperature. Once cooled, lift them from the pan using the parchment overhang and dust the top with the reserved powdered sugar. Slice into bars and serve.
Substitutions
Fresh lemon juice delivers the brightest flavor, but bottled lemon juice can be used if needed. If you want to vary the flavor, try swapping lemon for another citrus such as lime, blood orange, or grapefruit — each will give the filling a different but delicious character. For a slightly less sweet version, reduce the granulated sugar by a small amount to taste.
Can I Make Them In Advance?
Yes. Lemon bars actually benefit from resting: chilling them after they cool helps the filling firm up and makes cleaner slices. You can bake them a day in advance and store them covered in the refrigerator until ready to serve.
How Do I Store Lemon Bars?
Store lemon bars in an airtight container to keep them fresh. They can sit at room temperature for a day or two, but for longer storage or a firmer texture, keep them refrigerated. Properly stored, they will stay good for several days in the fridge.
White Air Bubbles On The Top Of Baked Lemon Bars
A pale layer of white bubbles or small cracks on the surface is normal and does not affect flavor. These are caused by air incorporated into the eggs while beating; as the custard bakes, the bubbles rise and sometimes burst on the surface. Your bars will still be delicious whether the top is perfectly smooth or slightly textured.
More Yummy Desserts
- No-Bake S’mores
- No-Bake Blueberry Cheesecake Bars
- Nutella Puff Pastry
- Key Lime Pie Bars
- Frosted Lemon Sour Cream Cookies
Lemon Bars
Equipment
- 9×13 Baking Dish
Ingredients
Crust
- 1 cup salted butter (softened)
- 2 cups all-purpose flour
- 1½ tsp vanilla extract
- ¾ cup powdered sugar (reserve 1/4 cup for dusting)
- ¼ tsp salt
Filling
- 6 large eggs (room temperature)
- 2 cups granulated sugar
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ cup lemon juice (about 3–4 lemons)
Instructions
Crust
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
- Combine softened butter, flour, salt, vanilla, and powdered sugar; press into the pan.
- Bake for 20–22 minutes until golden. Remove and set aside.
Filling
- Beat eggs until light in color and slightly thickened.
- Add sugar, flour, baking powder, and lemon juice, mixing until smooth.
- Pour over the baked crust and bake 30 minutes or until set and lightly golden.
- Cool completely, dust with reserved powdered sugar, slice, and serve.
Have You Tried This Recipe?
Please rate and comment below — I’d love to hear how your lemon bars turned out. Your feedback helps other readers and improves the recipe over time.
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