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This easy lemon bars recipe has been a staple in my kitchen for over 30 years and has been baked hundreds of times! With a rich, tangy lemon custard and a simple three-ingredient buttery shortbread crust, these are the only lemon bars I make for parties.
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Pin ItWhile I focus on hosting and seasonal spreads in my cookbook, Entertaining with Charm, these lemon bars are the ‘secret’ recipe I reach for most often to round out any dessert table. Once you try them, you’ll see why they’ve earned a permanent spot in my regular baking rotation!
Why These Are Truly The Best Lemon Bars
- Tested Hundreds of Times: This recipe has been in my family for three generations. It’s foolproof, consistent, and produces a perfect “gooey” center every time.
- The Perfect Tart-to-Sweet Ratio: Unlike many store-bought bars that are just sugary, these use a higher volume of fresh lemon juice for a true citrus punch.
- Sturdy Shortbread Base: My crust is designed to stay crisp and buttery, providing the perfect foundation for the creamy lemon curd.
- Versatile & Beautiful: Whether you’re serving them at a bridal shower with a Lemon and Sage Moscow Mule or packing them for a picnic, they are always the first dessert to disappear.
Lemon Bar Ingredients
Fresh Lemons: You’ll need about 1/2 cup (120ml) of juice. Fresh is non-negotiable here! Bottled juice has a duller flavor and contains preservatives that affect the set of the bars.
Unsalted Butter: Softened to room temperature so it incorporates perfectly into the flour.
Large Organic Eggs: These provide the richness and the “lift” for the custard layer.
Confectioners’ Sugar: Used in the crust for a “melt-in-your-mouth” texture and dusted on top for that classic finish.
Baking Powder: Just a touch to ensure the filling doesn’t become too dense.
How to Make Lemon Bars (Step-by-Step)
1. Prepare the Shortbread Crust: Using clean hands or a pastry cutter, combine the flour, powdered sugar, and butter until the dough clings together.
2. The Blind Bake: Press the dough firmly into a greased 9×9 pan. Bake at 350°F for 15 minutes. Pro Tip: You want the crust pale golden—this “seals” the base so it doesn’t get soggy when you add the filling.
3. Whisk the Filling: While the crust bakes, whisk your eggs gently. Add the granulated sugar, lemon juice, lemon zest, flour, and baking powder. Whisk until just combined—don’t over-mix!
4. The Final Bake: Pour the filling over the warm crust and bake for another 30 minutes.
5. Cool and Set: This is the hardest part! Let them cool completely on the counter for at least an hour, then refrigerate before slicing.
Eden’s Success Tips
Fresh Lemons Only – Fresh juice and zest are essential for that bright, tangy flavor. For a floral twist, try using Meyer lemons when they’re in season! Pair these bars with my Meyer Lemonade or a Lemon Margarita.
Avoid a Soggy Crust – Let the shortbread crust cool for about 5 minutes before pouring the filling on top. This “seals” the crust so it stays crisp and sturdy instead of soaking up the lemon juice.
The “Jiggle” Test – Bake until the edges are firm and slightly puffed, but the center still has a slight jiggle (like firm Jell-O). If the filling is very loose or runny, give it 5 more minutes; they are likely underbaked.
Non-Reactive Pans – Use glass, ceramic, or heavy-duty aluminum. Avoid unlined tin or copper, as the lemon acid can react with the metal and create a metallic taste.
Wait to Dust – Because these bars are so gooey and moist, they will “absorb” powdered sugar over time. For the prettiest look, dust them with sugar just before serving so it stays light and snowy.
Cool Before Cutting – Let the bars set for at least an hour. Once cooled, use a sharp knife and wipe it clean between every single cut for those professional, neat squares.
Gooey Is Good – Don’t panic if the filling looks soft; that gooey texture is what makes these irresistible. If you love this style of dessert, you’ll obsess over my Gooey Lemon Butter Cake and Gooey Chocolate Chip Cookie Pie!
Creative Flavor Variations
Want to mix it up? Try these easy swaps:
- Meyer Lemon Bars: Use Meyer lemons for a sweeter, floral twist.
- Lemon-Lime Bars: Swap half the lemon juice for lime juice for a citrus medley.
- Lavender Lemon: Whisk 1 tsp of dried culinary lavender into the crust dough for an elegant, herbal aroma. I use culinary lavender in my lemon pots and it adds such a nice flavor.
How to Store and Freeze Lemon Bars
- To Store: Keep in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Wrap individual bars tightly in plastic wrap and place in a freezer bag. They freeze beautifully for up to 3 months! Thaw overnight in the fridge before serving.
Common Questions & Troubleshooting
If the filling is loose, they are likely underbaked. Give them 5 more minutes until the edges are set. Also, ensure they cool completely for at least an hour; they firm up significantly as they reach room temperature!
The secret is letting the shortbread crust cool slightly before pouring the filling on top. This helps “set” the barrier so the crust stays crisp and buttery.
Don’t worry! This is just air from the eggs rising to the surface. It’s totally normal and won’t change the taste. A light dusting of powdered sugar hides it perfectly.
Yes. Store your bars in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze them for up to 3 months (just thaw overnight in the fridge).
Once the bars are fully chilled, use a sharp knife and wipe the blade clean between every single cut. This prevents the gooey filling from dragging and keeps the edges sharp.
I highly recommend fresh! Fresh juice provides a bright, zesty tang that bottled versions just can’t match.
I’ve tested this with oranges, and they turned out much too sweet. This specific recipe is balanced perfectly for the acidity of lemons. If you want a twist, try Meyer Lemons for a slightly sweeter, floral flavor.
More Lemon Recipes
These gooey lemon bars are a family favorite! The buttery shortbread crust and tart-sweet filling are pure dessert magic. If you try them, don’t forget to leave a review!
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!