Lemon Bars

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There’s something about a bright, sunny lemon dessert that instantly feels like spring. These classic lemon bars have a buttery, soft shortbread crust and a smooth lemon filling made with fresh lemon juice that gives them the perfect balance of sweet and tart. They’re made with simple ingredients and come together easily, making them a reliable dessert for home bakers. Whether you’re baking for Easter, a spring gathering, or just because you love lemon desserts, this post will walk you through everything you need to know to make perfect lemon bars.

Please note this recipe has been updated from the original post.

My Lemon Bar Opinion

I’m pretty picky when it comes to lemon bars. For me, the perfect lemon bar starts with a buttery crust and a filling that has enough structure to cut cleanly without falling apart. Some lemon bars are overly sweet or too loose, but this recipe hits that sweet spot where the flavor is bright and lemony while still being balanced. The filling is smooth and vibrant, and because it has just enough structure, the bars slice neatly and look just as good as they taste.

Another thing that really sets this recipe apart is the crust. Instead of using granulated sugar in the shortbread, I use powdered sugar. The result is a crust that is tender and almost melt-in-your-mouth rather than crunchy. Personally, that’s exactly what I want in a lemon bar. I love how the soft, buttery shortbread pairs with the bright lemon filling, and it’s one of the reasons this recipe has become my go-to.

If you love baking with lemon as much as I do, there are a few other lemon desserts on my blog that readers come back to again and again. My lemon brownies are soft, chewy, and full of bright citrus flavor, while these creamy lemon crumb oatmeal bars are another great option when you’re craving something buttery and lemony. And if cookies are more your thing, my lemon poppy seed cookies are always a hit. Lemon desserts are just one of those flavors that feel fresh, cheerful, and perfect for spring and summer baking.

Ingredients and Instructions

Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

What You Need to Know Before Making These Lemon Bars

In my experience, a few simple techniques make a big difference when it comes to getting perfect lemon bars. I always prepare the filling ingredients while the crust is baking so the filling is ready the moment the crust comes out of the oven. Pouring the filling over a hot crust helps it start cooking immediately, which allows the filling to set on top of the crust instead of soaking into it.

I’ve also found that ceramic or glass baking dishes tend to work really well for lemon bars because they heat more gently and evenly than metal pans, which can sometimes brown the crust too quickly, although a metal pan will absolutely work if that’s what you have. Just watch the crust carefully.

Another thing I’ve learned is that lemon bars really benefit from time to set. Letting them chill before slicing helps the filling firm up and gives the flavors time to come together.

And finally, don’t skip the powdered sugar on top. Lemon bars often develop a slightly crackly surface as they bake, and that light dusting of powdered sugar not only makes them look beautiful but also adds a little extra sweetness that balances the tart lemon filling.

And that’s it! I hope you have everything you need to make these classic lemon bars and that you enjoy them as much as my family does. They’ve become a staple dessert in our house, and I hope they become one in yours too. If you ever have any questions, feel free to reach out or leave a comment below, and don’t forget to check out my Instagram for behind-the-scenes baking and more recipe inspiration.

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Yield: 20-24 bars

Lemon Bars

Print

Tangy, sweet, and buttery, these Classic Lemon Bars feature a luscious lemon filling atop a rich shortbread crust. Perfect for any occasion, they are refreshingly citrusy and irresistibly delicious.

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 2 hours

Total Time 3 hours 5 minutes

Ingredients

For the Vanilla Shortbread Crust

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• 1 cup (2 sticks) unsalted butter, very soft
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon kosher salt

For the Lemon Filling

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• 6 large eggs, room temperature
• 2 cups granulated sugar
• 2 tablespoons lemon zest
• 1 cup freshly squeezed lemon juice (about 6–7 lemons)
• 2/3 cup all-purpose flour
• ¼ teaspoon kosher salt

For Serving

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• Powdered sugar, for dusting

Instructions

Prepare the pan and preheat the oven:

Preheat the oven to 350°F. Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides so the lemon bars can easily be lifted out once cooled.

Make the shortbread crust:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (2 sticks) very soft unsalted butter and ½ cup powdered sugar together until smooth and creamy.
2. Add 2 teaspoons vanilla extract and mix until combined.
3. Add 2 cups all-purpose flour and ½ teaspoon kosher salt, then mix on low speed just until a soft dough forms.
4. Press the dough evenly into the bottom of the prepared pan. Bake for 20–22 minutes, or until the crust is lightly golden and set. Reduce the oven heat to 325 degrees.

Make the lemon filling and bake:

While the crust is baking, prepare the filling so it is ready to pour immediately once the crust comes out of the oven. Make sure the oven is set to 325 degrees.

1. In a large bowl, combine 2 cups granulated sugar and 2 tablespoons lemon zest. Rub them together with your fingers for about 30 seconds until fragrant. This helps release the oils in the zest and intensifies the lemon flavor.
2. Whisk in 6 large eggs until smooth.
3. Add 1 cup freshly squeezed lemon juice and whisk until fully combined.
4. Gradually whisk in 2/3 cup all-purpose flour and ¼ teaspoon kosher salt, sifting the flour in or adding it slowly to prevent lumps. Continue whisking until the filling is completely smooth.
5. Pour the prepared lemon filling directly over the hot crust, then carefully return the pan to the oven.
6. Bake for 26–28 minutes, or until the filling is set and the center no longer jiggles when gently shaken.
7. Allow the lemon bars to cool completely in the pan, then refrigerate for 1–2 hours so the filling can fully set.
8. Lift the bars out using the parchment paper, cut into squares, and dust generously with powdered sugar before serving. Enjoy!

Notes

• For a slightly milder lemon flavor, use 1 tablespoon lemon zest
• Ensure the crust is fully baked before adding the filling to prevent soggy bars.
• Cooling completely before cutting ensures clean edges.
• Storage: Store in an airtight container in the refrigerator for up to 5 days.
  Freeze for up to 3 months; thaw before serving.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving:Calories: 423Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 83mgSodium: 41mgCarbohydrates: 73gFiber: 1gSugar: 44gProtein: 6g

Nutrition information is automatically calculated. Use as an approximation only.

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