This post may contain affiliate links. Please see our disclosure policy.
This lemon bars recipe has been made in my family for over 30 years, and baked hundreds of times! They have a rich, tangy lemon filling and an easy three-ingredient buttery shortbread crust. It’s the only lemon bar recipe I make for parties, and anytime I need a bright, nostalgic treat!
Looking for more lemon recipes? Be sure to try my Lemon Pie, Lemon Gooey Butter Cake, and Lemon Ricotta Cookies!
Pin this now to find it later
Pin ItWhy You’ll Love This Lemon Bars Recipe
Versatile for any occasion – Dust them with powdered sugar for a classic look, and serve with creamy lemonade or a Lemon and Sage Moscow Mule for something extra fun.
Tested hundreds of times – This recipe has been in my family for over 30 years and it never fails. Each batch comes out gooey, tangy, and absolutely perfect.
Easy to make – The process is simple and approachable. Start with a three-ingredient buttery shortbread crust, then whisk the lemon filling together in one bowl.
The best texture – That gooey lemon custard layer paired with a crisp, buttery crust is melt-in-your-mouth good.
Heavenly Shortbread Crust: My crust complements the lemon filling exquisitely, striking a harmonious balance in every bite. This is similar to my Shortbread Pie Crust and shortbread cookies!
Lemon Bars Ingredients
Butter: Use unsalted butter for the crust to control the salt level. The butter needs to be softened to create a tender shortbread base.
Flour: All-purpose flour works best for a sturdy crust and to thicken the filling.
Sugar: For the lemon curd filling, granulated sugar is perfect for achieving a glossy, sweet-tart lemon topping.
Confectioners Sugar: Also called powdered sugar, this is used to sweeten the shortbread crust.
Baking Powder: This acts as a leavening agent for the bars.
Eggs: They are essential for the structure and richness of the lemon filling. I prefer large or extra-large eggs for consistency.
Fresh Lemon Juice: Freshly squeezed lemon juice and freshly grated lemon zest are non-negotiable for the filling. They provide the bright, zesty flavor characteristic of lemon bars. Here’s how to grate your own lemon zest!
How to Make Lemon Bars with Shortbread Crust
1. Make shortbread crust: Combine all the ingredients until the dough clings together.
2. Pre-bake crust: Press the dough into a 9×9 greased pan and bake for 15 minutes at 350 degrees.
3. Make the filling: In a mixing bowl, add all of the eggs and whisk together. Then, continue to mix in the rest of the ingredients.
4. Assemble: Remove crust from the oven and pour the lemon filling on top.
5. Bake: Bake for 30 minutes at 350 degrees.
6. Serve: Let lemon bars cool completely before you cut them. Sift powdered sugar on top and garnish with edible flowers!
How to Store Lemon Bars
Refrigerator:
Lemon bars should be stored in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 5 days. For best results, wrap them gently in plastic wrap before refrigerating to keep the shortbread crust and lemon filling stable.
Freezer:
Lemon bars also freeze beautifully! Wrap each bar tightly in plastic wrap, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight before serving.
Eden’s Tips for the Best Lemon Bars
Cool Completely – Let the bars cool for at least an hour before slicing so they set properly. Use a sharp knife to loosen the edges first (the first square is always the trickiest!).
Fresh Lemons Only – The flavor comes from fresh juice and zest. I especially love using Meyer lemons when they’re in season—pair these bars with my Meyer lemonade or lemon margarita for a bright combo.
Pan Choice Matters – Bake in an 8×8 or 9×9 metal pan for best results. Glass pans work too, but baking times may vary slightly.
Gooey Is Good – Don’t worry if the filling looks a little soft or messy. That gooey texture is what makes lemon bars irresistible. For more gooey desserts, try my gooey pumpkin butter cake or chocolate chip cookie pie.
Troubleshooting Lemon Bars
- Bars too runny – If the filling is loose or not set, the bars are underbaked. Add about 5 more minutes in the oven until the center is firm.
- Soggy crust – Always let the shortbread crust cool slightly before pouring the filling on top. This helps it stay crisp and sturdy.
- Powdered sugar melting – Dust the sugar on just before serving so it stays light and pretty on top of the bars.
Lemon Bars FAQ’s
Yes, lemon bars should be stored in the refrigerator in an airtight container. They’ll stay fresh for up to 5 days. For longer storage, wrap and freeze for up to 3 months.
The lemon custard layer should no longer jiggle when the pan is gently shaken. As it cools, it will continue to firm up, which is exactly what you want.
If you notice a layer of white bubbles on your lemon bars, it’s simply the eggs rising to the surface during baking. This is totally normal and won’t affect the taste or texture. A light dusting of powdered sugar will cover them right up!
Always zest before juicing—zesting a cut lemon is much harder. Cold lemons are easier to zest, while room temperature lemons yield more juice. I keep mine in the fridge until I’m ready to zest, then let them warm slightly before squeezing. Try using the extra zest to make Meyer lemonade or a lemon margarita.
Absolutely! Lemon bars freeze beautifully. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and dust with powdered sugar before serving.
Cool the bars completely, loosen the edges with a knife, and use a sharp blade wiped clean between cuts. The first square is always the hardest to remove, so don’t stress!
Fresh lemon juice is best—it’s brighter and gives the custard that true lemon flavor. Bottled juice will never taste quite the same.
No — this recipe is truly meant for lemons only. I’ve tested it with oranges, and the bars turned out far too sweet without the bright tang that makes lemon bars so special. Stick with fresh lemons for the perfect balance of tart and sweet.
More Lemon Recipes
These gooey lemon bars have become a staple in our family. Their buttery shortbread crust pairs perfectly with the tart-sweet custard, striking that delightful balance that makes a dessert recipe unforgettable.
Also, check out my gooey butter pumpkin cake, gooey chocolate chip pie and orange ricotta cake!
My new Entertaining book is here! Order Now!
Best Lemon Bars Recipe
Ingredients
Lemon bar crust
- 2 cups all-purpose flour
- 1/2 cup confectioners sugar
- 1 cup butter
Lemon bar filling
- 4 large organic eggs
- 1/2 cup fresh squeezed lemon juice, about 2 or 3 lemons will do the trick
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 tsp salt
Instructions
For the crust
- Using clean hands, combine all the ingredients until the dough clings together.
- Press the dough into a 9×9 greased pan.
- Bake for 15 minutes at 350 degrees.
For the filling
- In a mixing bowl, add all of the eggs and whisk together.
- Then, continue to mix in the rest of the ingredients. Try not to over-mix the filling.
Assemble
- Take the crust out of the oven and pour the lemon filling on top.
- Bake for 30 minutes at 350 degrees.
- Let it cool completely before you cut into squares or shapes.
- Once the shapes are cut, sift powdered sugar on top and garnish with edible flowers!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lemon bars are an all time favorite dessert around here! These are perfection
My favorite summer dessert – perfectly sweet and tart!
There’s nothing better than homemade lemon bars! I love these so much!