Introduction

Lemon bars are the dessert equivalent of sunshine: buttery, sweet, tangy, and impossible to stop at just one. A great lemon bar has two parts that matter equally: a firm, tender shortbread crust that doesn’t crumble into dust, and a smooth lemon filling that’s boldly citrusy without tasting sharp or bitter.

This recipe nails that balance. The crust is pressed into a pan and baked until lightly golden—so it stays crisp under the filling. The lemon layer is whisked together in minutes using eggs, sugar, flour, and real lemon juice for a bright, clean flavor. Once baked, the bars cool and set into that classic texture: firm enough to slice cleanly, yet soft and rich when you bite in.

They’re ideal for parties, holidays, potlucks, bake sales, or as a “fridge treat” you can grab whenever you want something sweet. Bonus: lemon bars taste even better after chilling, which makes them a great make-ahead dessert.

Why You’ll Love This Recipe

• Perfect crust-to-filling ratio: Buttery shortbread supports the lemon layer without getting soggy.

• Bold lemon flavor: Real lemon juice gives that fresh, tangy punch.

• Simple ingredients: Pantry staples + lemons—no complicated steps.

• Make-ahead friendly: Slices beautifully once chilled and keeps well for days.

Equipment

• 9×13-inch baking pan

• Mixing bowls

• Electric mixer (helpful for crust, optional but recommended)

• Whisk

• Measuring cups and spoons

• Spatula

• Fine mesh sieve (for dusting powdered sugar)

• Parchment paper (optional for easy lifting and clean cuts)

Ingredients

Main Ingredients (Crust)

• 2 cups all-purpose flour

• 1 cup butter, softened

• 1/2 cup white sugar

Main Ingredients (Lemon Filling)

• 1/3 cup all-purpose flour

• 1 1/2 cups white sugar

• 4 large eggs

• 2/3 cup lemon juice (about 3 large lemons)

Optional Ingredients

• 1–2 tsp lemon zest (extra aroma, optional)

• Pinch of salt (enhances flavor, optional)

• Powdered sugar, for dusting (recommended)

Instructions

Step 1: Preparation

1. Preheat oven to 350°F (175°C).

2. If you want easy removal, line the pan with parchment paper leaving overhang on the long sides.

3. Let butter soften fully so the crust mixes evenly and presses smoothly.

Step 2: Mixing / Assembling

Make the crust:

1. In a bowl, beat together 2 cups flour, softened butter, and 1/2 cup sugar until the mixture looks crumbly but holds together when pressed.

2. Press evenly into the bottom of a 9×13-inch pan.

   • Press firmly, especially around corners, so the crust bakes evenly.

Make the filling:

1. In another bowl, whisk together 1/3 cup flour and 1 1/2 cups sugar to prevent flour clumps.

2. Whisk in the eggs until smooth.

3. Stir in lemon juice (and zest if using) just until combined.

Step 3: Cooking / Baking

1. Bake crust until firm and lightly golden, about 15–20 minutes.

2. Carefully pour the lemon filling over the hot crust.

3. Bake again until the edges look set and the center is slightly soft but not liquid, about 25 minutes.

   • The center should jiggle gently, like set custard.

Step 4: Resting / Finishing

1. Cool completely in the pan at room temperature, about 1 hour (it firms as it cools).

2. For the cleanest slices, chill 30–60 minutes after cooling.

3. Cut into bars and dust with powdered sugar right before serving.

Tips & Notes

• Best texture: Don’t underbake the crust—if it’s pale and soft, the filling can make it soggy.

• Avoid bitterness: Use only the juice (and optional zest) and avoid squeezing pith into the juice.

• Clean slices: Wipe the knife between cuts or run it under hot water and dry it.

• Common mistake: Overbaking until the center is totally firm in the oven—it will keep setting as it cools.

• Sugar dusting tip: Dust right before serving so it stays bright and doesn’t melt into the top.

Variations

Ingredient Variations

• Extra tang: Add 1–2 tsp lemon zest for a stronger citrus aroma.

• Softer crust: Use 3/4 cup butter for a slightly less rich base (texture changes slightly).

• Flavor twist: Add a small splash of vanilla to the filling for a rounder flavor (very subtle).

Dietary Variations

• Vegetarian: As written.

• Gluten-free: Use a 1:1 gluten-free flour blend in both crust and filling (texture may be slightly more delicate).

• Dairy-free: Lemon bars rely heavily on butter flavor, but dairy-free butter can work with a slightly different taste.

Storage & Make-Ahead

• How to store leftovers: Keep bars in a single layer or stacked with parchment in an airtight container.

• Refrigerator duration: Up to 5 days.

• Freezer instructions: Freeze (undusted) bars for up to 2 months. Thaw overnight in the fridge and dust with powdered sugar before serving.

• Make-ahead tips: Bake a day ahead and chill overnight for the best slicing and flavor.

Serving Suggestions

• Serve chilled for clean slices and a refreshing bite.

• Add fresh berries on the side for a bright, summer-style plate.

• Pair with coffee, black tea, or iced tea.

• For a party platter, cut into smaller squares for easy grab-and-go servings.

Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 40–45 minutes

• Baking Time: 40–45 minutes

• Chilling Time: 30–60 minutes (optional but recommended)

• Rising Time: —

• Total Time: 55 minutes (plus cooling time)

• Servings: 12

Nutritional Information (Per Serving)

(Approximate, per 3-inch bar; varies by slicing and brands.)

• Calories: ~381

• Protein: ~5 g

• Carbohydrates: ~53 g

• Fat: ~17 g

• Sodium: ~146 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

You can, but lemon bars are picky: swapping butter, sugar amounts, or egg count changes the set and texture. If you must, keep changes small (like adding zest).

Can I make this recipe ahead of time?

Yes—this is one of the best make-ahead desserts. Bake a day ahead and chill overnight for the neatest slices.

How do I reheat it properly?

Most people enjoy lemon bars chilled or at room temperature. If you want them slightly warm, let them sit out for 15 minutes—no need to microwave.

Can I freeze this recipe?

Yes. Freeze bars without powdered sugar, then thaw and dust before serving for the best look.

Conclusion

These classic lemon bars are buttery, bright, and beautifully balanced—exactly the kind of dessert that wins over everyone at the table. Bake them once, chill, slice, and enjoy that perfect mix of crisp shortbread and tangy lemon filling.