There's a brightness to a fresh-cut lemon bar that just stops you in your tracks. That golden, silky filling sitting on top of a crumbly, melt-in-your-mouth shortbread crust, finished with a soft cloud of powdered sugar. I first made these on a slow Sunday afternoon when I had a bag of lemons sitting on the counter and no real plan, and honestly, they disappeared before dinner. These lemon bars come together with just 7 simple ingredients, and the whole process is so easy that even a first-timer can nail them. If you love easy dessert recipes with big payoff, this one's going to become a regular in your kitchen.
They're tangy, sweet, cool, and refreshing, kind of like the best parts of summer in one little square. You might also want to bookmark these Best Homemade Donut Holes for your next baking afternoon, or keep these Delicious Andes Mint Chocolate Cookies in your back pocket for when you want something a little more indulgent.
Why You'll Love These Lemon Bars
These classic lemon bars hit every note you want in a dessert. The shortbread crust is buttery and just barely crisp, not dry, not crumbly, just tender enough to hold up to that silky lemon filling. The filling is bright and tangy with a gentle sweetness that keeps it from ever tipping into too-sour territory. They look gorgeous on a plate with their dusting of powdered sugar, and they taste even better straight from the fridge on a warm afternoon. You only need 7 ingredients, one bowl for the crust and one for the filling, and a little patience while they chill. That's it.
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Ingredients For Lemon Bars
Here's everything you need for this lemon bars recipe. Simple pantry staples, nothing fussy.
See Recipe Card Below This Post For Ingredient Quantities
Shortbread Crust
- Unsalted butter: The base of the crust. Softened butter creams smoothly with the sugar to give the shortbread that rich, tender texture.
- Granulated sugar : Adds just enough sweetness to the crust without overpowering the tangy filling.
- All-purpose flour : Gives the crust its structure and that classic slightly crumbly, melt-in-your-mouth bite.
- Salt : Balances the sweetness and brings out the buttery flavor.
Lemon Filling
- Eggs : These are the backbone of the filling. They help it set up firm but still silky.
- Granulated sugar : Sweetens the filling and balances the tartness of the lemon juice.
- All-purpose flour : Helps the filling hold its shape once baked, so you get clean slices.
- Lemon juice : The star of the show. Fresh-squeezed lemon juice gives these lemon squares their bright, zesty flavor.
- Lemon zest : Adds a layer of fragrant citrus flavor that juice alone can't give you.
- Vanilla extract : Rounds out the tartness with a soft, warm note.
- Powdered sugar : That final snowy finish that makes these bars look bakery-perfect.
How To Make Lemon Bars
Follow these steps and you'll have a perfect pan of lemon bars from scratch every time.
Preheat the oven: Preheat your oven to 350°F. Line an 8x8 glass baking pan with parchment paper, letting a little overhang on the sides so you can lift the bars out easily later.
Make the shortbread crust: In a medium bowl, beat the softened butter and granulated sugar together using a hand mixer until smooth and creamy. Add the flour and salt, then beat until the mixture comes together into a soft dough. Press it evenly into the bottom of your prepared pan. You want an even layer with no thin spots.
Bake the crust: Slide the pan into the oven and bake for 20 minutes, until the crust looks firm and the edges are lightly golden. It should smell buttery and rich when it's done. Set it aside for a moment while you make the filling.
Prepare the lemon filling: In a separate medium bowl, whisk together the granulated sugar and flour first. Then add the eggs, lemon juice, lemon zest, and vanilla extract. Whisk everything together until completely smooth with no streaks.
Bake the lemon bars: Pour the lemon filling directly over the warm baked crust. Return the pan to the oven and bake for 20 to 25 minutes. You're looking for set edges and a center that barely jiggles when you gently shake the pan. It will continue to firm up as it cools.
Cool and chill: Take the pan out and let the bars cool completely at room temperature. Then transfer to the refrigerator and chill for about 2 hours. This step is important because the filling needs that time to fully set before cutting.
Slice and serve: Once fully chilled, use the parchment overhang to lift the whole slab out of the pan. Cut into 16 squares with a sharp knife (wiping the blade between cuts helps keep things clean), then dust generously with powdered sugar right before serving.
Substitutions and Swaps
These zesty lemon bars are pretty forgiving if you need to make a swap.
- Butter: Salted butter works fine. Just skip the added salt in the crust.
- Fresh vs. bottled lemon juice: Fresh is always better here for that bright flavor, but bottled lemon juice will work if that's what you have.
- Gluten-free option: Swap the all-purpose flour in both the crust and filling with a 1:1 gluten-free baking flour. The texture is slightly different but still delicious.
- Extra tang: Use the zest of 2 lemons instead of 1 for a more intense citrus punch.
- Lime variation: Substitute lime juice and zest for a fun, slightly different flavor that works just as well.
Equipment For Lemon Bars
- Hand mixer
- 8x8 glass baking pan
- Parchment paper
- Medium mixing bowls
- Whisk
Storage Your Lemon Bars
Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. Keep them chilled because the filling is egg-based and holds up best cold. To freeze, place the cut bars on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. They'll keep frozen for up to 3 months. Thaw overnight in the fridge, and add a fresh dusting of powdered sugar before serving.
Serving Suggestions
These tangy lemon treats are wonderful on their own, but here are a few cozy ways to serve them.
Serve them straight from the fridge on a warm afternoon with a cold glass of iced tea or lemonade for the most refreshing combination. They're also lovely alongside a cup of hot chamomile tea or a light afternoon coffee. For a simple dessert spread, pair them with the Best Buttermilk Pie for a gorgeous mix of creamy and citrusy. And if you're putting together a cookie box or dessert tray for guests, they look stunning next to a pile of soft, chocolatey cookies.
Expert Tips
Dust with powdered sugar right before serving. If you dust ahead of time and then refrigerate, the powdered sugar absorbs into the filling and disappears.
Room temperature butter matters. Cold butter won't cream properly for the crust, and you'll end up with a crumbly, uneven base.
Don't overbake the filling. The center should still have a slight jiggle when you pull it from the oven. Overbaking makes the filling rubbery.
Chill fully before cutting. Two hours in the fridge is the minimum. For really clean slices, overnight is even better.
Wipe your knife between cuts. This keeps the powdered sugar and filling looking neat and bakery-clean.
FAQ
Do lemon bars need to stay in the fridge?
Yes, they do. Because the filling is made with eggs, lemon bars need to be kept refrigerated. They'll stay fresh and firm for up to 5 days in an airtight container in the fridge. A family tip: pull them out about 10 minutes before serving if you like them just slightly softened.
Should lemon bars be jiggly after baking?
A little jiggle in the center is completely normal and actually a good sign. The edges should look set, but the middle will still have a slight wobble when you pull the pan from the oven. It firms up as it cools and chills, so don't panic.
Why are my lemon bars so gooey?
Gooey lemon bars are usually underbaked or didn't get enough time to chill. Make sure the edges are fully set before removing from the oven, and always refrigerate for the full 2 hours before cutting. Skipping the chill time is the most common culprit.
How do I tell if my lemon bars are done?
The edges should be set and the filling should look mostly firm, with just a slight jiggle in the very center. The top might have a faint golden tint at the edges. If the whole pan is still liquid and sloshy when you shake it, give it a few more minutes.
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Pairing
These are my favorite dishes to serve with Lemon Bars
Lemon Bars
Ingredients
For the Shortbread Crust:
- ½ cup unsalted butter softened (helps form a buttery crust)
- ¼ cup granulated sugar adds sweetness and structure
- 1 cup all-purpose flour forms the base of the crust
- ½ teaspoon salt balances sweetness and enhances flavor
For the Lemon Filling:
- 4 large eggs binds the filling
- 1 ½ cups granulated sugar sweetens the filling
- ⅓ cup all-purpose flour helps thicken the filling
- ⅔ cup fresh lemon juice about 3 lemons (adds tartness)
- Zest of 1 lemon adds extra citrus flavor; use 2 for a more intense taste
- 1 teaspoon vanilla extract enhances flavor
- Powdered sugar for dusting (optional, for finishing)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch glass baking pan with parchment paper and set aside.
- In a medium bowl, use a hand mixer to beat the softened butter and granulated sugar together until light and fluffy.
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Add in the flour and salt. Beat until the dough is smooth and fully combined.
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Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 20 minutes or until lightly golden and firm.
- While the crust bakes, prepare the lemon filling. In a separate bowl, whisk together the granulated sugar and flour.
- Add the eggs, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined.
- Pour the lemon mixture over the baked crust, spreading it evenly.
- Return the pan to the oven and bake for 20 to 25 minutes, or until the edges are set and the center slightly jiggles when shaken.
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Let the bars cool completely at room temperature. Then refrigerate for at least 2 hours or until fully chilled.
- Once chilled, slice into squares and dust with powdered sugar before serving.
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