The Best Classic Lemon Bars Recipe: Perfectly Tart, Sweet & Easy to Make

There’s something incredibly satisfying about a perfectly baked lemon bar. The vibrant, zesty flavor of fresh lemons, combined with a delicate balance of sweetness, all nestled on a buttery, crumbly shortbread crust – it’s a dessert that truly brightens any day. If you find yourself with an abundance of juicy lemons, this classic lemon bars recipe is the absolute best way to turn them into an irresistible treat. These bars are wonderfully tart, beautifully sweet, delightfully chewy, and surprisingly simple to whip up, making them a favorite for both experienced bakers and beginners.

These homemade lemon bars truly deliver a powerful lemon punch, making them ideal for citrus lovers craving a bright, tangy dessert. However, if you prefer a treat with a slightly more subtle lemon flavor, you might enjoy exploring our recipe for white chocolate lemon blondies, which offer a delightful creamy counterpoint to the lemon’s tang.

Why You’ll Adore This Easy Classic Lemon Bar Recipe

Homemade lemon bars are more than just a dessert; they’re a taste of sunshine in every bite. Here’s why this recipe stands out as one of the best classic lemon bar recipes you’ll find:

Irresistible Flavor: The perfect harmony of intensely tart lemon and balanced sweet custard creates a refreshing and addictive taste that’s hard to beat. Each bite offers a burst of fresh citrus.
Perfect Texture: Enjoy a firm yet tender, buttery shortbread crust topped with a smooth, chewy, and rich lemon filling that practically melts in your mouth. The contrast is simply divine.
Remarkably Easy: Despite their sophisticated appearance, these lemon bars are straightforward to make, requiring basic baking ingredients and minimal fuss. Our step-by-step instructions make the process enjoyable for all skill levels.
Versatile Treat: Ideal for potlucks, garden parties, family gatherings, holiday tables, or simply a delightful afternoon snack with a cup of tea. They’re always a crowd-pleaser and disappear quickly!
Customizable: This recipe is a fantastic base that you can easily adapt with various add-ins like berries or different citrus varieties, or even make it gluten-free to suit dietary needs.

Essential Ingredient Notes for Perfect Lemon Bars

Understanding the role of each ingredient is key to achieving the most flavorful and perfectly textured classic lemon bars. Pay attention to these details, and you’ll be on your way to baking success. For precise quantities and complete instructions, always refer to the detailed recipe card below.

Unsalted Butter (Softened): We highly recommend using unsalted butter for the shortbread crust. This choice gives you precise control over the overall saltiness of your dessert, allowing the other flavors to shine through perfectly. Ensure your butter is softened to room temperature before you begin; this makes it much easier to cream with sugar, resulting in a tender, cohesive crust. If salted butter is all you have, simply reduce the amount of added Kosher salt in the crust to ¼ teaspoon.
Granulated Sugar (Sweetness & Structure): This everyday pantry staple, plain white granulated sugar, is vital for both components of the lemon bar. It sweetens the buttery shortbread crust and forms the crucial sweet base of the tangy lemon filling. Its fine crystals dissolve beautifully, contributing to the smooth texture of the custard.
All-Purpose Flour (Crust Stability & Filling Thickness): All-purpose flour serves a dual purpose in this recipe. In the crust, it provides the necessary structure to create a wonderfully flaky, yet firm shortbread base that can support the substantial lemon filling without becoming soggy. In the filling, it acts as a thickening agent, giving the lemon custard its desirable chewy, set texture. For accurate measurement, always use the “scoop and level” method: gently spoon flour into your measuring cup until it’s overflowing, then level it off with the back of a straight edge or knife. Sifting the flour is generally not needed for this recipe. For those seeking a gluten-free option, a high-quality 1:1 gluten-free baking flour blend can be substituted directly, allowing everyone to enjoy this delightful treat.
Kosher Salt (Flavor Enhancer): A small, carefully measured amount of Kosher salt is a non-negotiable ingredient. It doesn’t make the bars taste salty; instead, it performs the crucial task of balancing the intense sweetness and vibrant acidity of the lemon, enhancing all the other flavors and preventing the dessert from tasting flat or one-dimensional.
Vanilla Extract (Subtle Richness): A hint of pure vanilla extract adds a layer of warm, aromatic richness to the shortbread crust. While its flavor won’t dominate, it provides a subtle depth and complexity that beautifully complements the bright citrus notes, elevating the overall taste profile of your homemade lemon bars.
Large Eggs (The Custard Foundation): You’ll need seven large eggs for the luscious lemon custard filling. Eggs are the primary structural component of the filling, giving it its characteristic richness, smooth and creamy texture, and the ability to set firmly when baked. Using room-temperature eggs is important as they emulsify more easily and evenly with other ingredients, leading to a perfectly smooth, homogenous custard without any curdling or separation.
Fresh Lemon Juice and Zest (The Star Flavor): This is truly the heart and soul of these lemon bars! Freshly squeezed lemon juice and finely grated lemon zest are absolutely critical for that unmistakable, incredibly citrusy, bright, and perfectly tart flavor. You will typically need about 5-6 large, juicy lemons to yield the required 1 cup of lemon juice and 1 tablespoon of zest. A golden rule for efficiency and maximum flavor: *always zest your lemons prior to juicing them!* It is significantly easier to extract the fragrant, oil-rich zest from a whole, firm lemon than from a juiced half. The zest contains highly concentrated lemon oils, which provide an aromatic depth that cannot be achieved with juice alone, giving your lemon bars their signature vibrant taste.
Confectioner’s Sugar (Powdered Sugar for Finishing): Also widely known as powdered sugar or icing sugar, this very finely milled sugar is used exclusively for dusting the tops of the completely cooled lemon bars. It serves multiple purposes: it adds a beautiful, elegant snowy finish, provides an additional delicate layer of sweetness, and creates a lovely visual contrast against the sunny yellow filling, making these lemon squares even more appealing.

How to Make Classic Lemon Bars from Scratch: A Detailed Step-by-Step Guide

Creating these delightful lemon bars is a straightforward, two-part process: first, you’ll prepare the buttery shortbread crust, and then you’ll craft the vibrant lemon filling. Follow these detailed steps carefully for a flawless and utterly delicious result.

Instructions for the Buttery Shortbread Crust:

Prepare Your Baking Dish: Begin by preheating your oven to a precise 350°F (175°C). An accurately preheated oven is crucial for even baking. Take a standard 9×13-inch glass baking dish (or a metal pan of similar size) and grease it thoroughly with butter or baking spray. Next, line the greased dish with parchment paper, making sure to leave an overhang on two opposite sides. These overhangs will act as convenient “handles,” allowing you to easily lift the entire slab of baked lemon bars out of the dish later, which is essential for clean, precise cutting. Don’t forget to lightly grease the top surface of the parchment paper as well to prevent the crust from sticking.
Mix the Crust Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (alternatively, use a large mixing bowl and a sturdy hand mixer), combine your softened unsalted butter, granulated sugar, and vanilla extract. Beat these ingredients together on medium speed until they are light in color, fluffy, and well combined, typically taking 2-3 minutes. Stop and scrape down the sides of the bowl once or twice to ensure everything is thoroughly incorporated. This creaming process aerates the butter and sugar, contributing to a tender, melt-in-your-mouth crust. Reduce the mixer speed to low, then gradually add the all-purpose flour and Kosher salt. Mix just until the mixture comes together and appears crumbly, resembling coarse sand or wet streusel topping. Finish with a quick stir using a rubber spatula to ensure there are no hidden pockets or streaks of dry flour remaining at the bottom of the bowl.
Form and Bake the Crust: Evenly distribute the crumbly shortbread mixture onto the bottom of your prepared baking dish. Using your fingertips or the flat bottom of a drinking glass, press the mixture down very firmly and uniformly across the entire bottom of the dish, extending to the edges. A well-compacted and even crust is critical for providing a sturdy, non-crumbly base for your lemon bars. Bake this crust in the preheated oven for 20-22 minutes, or until the edges are just beginning to turn a very light golden brown and the crust feels firm to the touch when gently pressed. This initial pre-baking (often called blind baking) prevents the crust from becoming soggy once the moist lemon filling is added.

Instructions for the Tangy Lemon Filling:

Prepare the Filling Mixture: While your crust is baking, begin preparing the luscious lemon filling. In a large mixing bowl, thoroughly whisk together the 3 cups of granulated sugar and 1 cup of all-purpose flour. Whisking these dry ingredients first helps to evenly disperse the flour and break up any potential lumps, ensuring a smooth, lump-free custard. Once combined, whisk in the 7 large, room-temperature eggs, followed by the 1 cup of freshly squeezed lemon juice, and the 1 tablespoon of fragrant lemon zest. Continue whisking until all ingredients are completely combined and the mixture is smooth and uniform. Be careful not to over-whisk, as excessive air incorporation can lead to more bubbles on the surface.
Pour Over Baked Crust: Carefully remove your pre-baked crust from the oven. Without letting it cool too much, gently and evenly pour the prepared lemon filling mixture over the warm, firm crust.
Bake the Lemon Bars: Return the baking dish to the oven and bake for an additional 30-33 minutes. The lemon bars are perfectly done when the center is set and no longer jiggles significantly when the pan is gently nudged. A slight, barely perceptible wobble in the very center is acceptable, as the bars will continue to set as they cool. You may notice small, harmless air bubbles forming on the surface of the filling; this is completely normal and will not affect the taste or texture.
Cool and Chill Thoroughly: This is a crucial step for achieving perfectly set, sliceable bars. Allow the baked lemon bars to cool completely to room temperature on a wire rack for a minimum of one hour, or even longer if your kitchen is warm. Resisting the urge to cut them too soon is important, as rushing this step can result in a runny or messy filling. Once cooled to room temperature, carefully transfer the dish to the refrigerator and chill for at least 2 hours. For the best, cleanest slices and fully set custard, chilling for 3-4 hours or even overnight is highly recommended prior to serving.
Dust and Serve: Just before you’re ready to serve, use a fine-mesh sieve to generously dust the tops of the thoroughly chilled lemon bars with confectioners’ sugar. This creates a beautiful, elegant snowy finish and adds a final touch of delicate sweetness. Then, using the parchment paper overhang, carefully lift the entire slab of lemon bars from the baking dish and transfer it to a clean cutting board. Using your best slicing technique (see our “Top Tips” section below!), cut the bars into neat, even squares or rectangles. Serve immediately and enjoy!

Top Tips for Baking the Best Homemade Lemon Bars

Achieving bakery-quality lemon bars at home is simple when you follow these expert tips and tricks:

Always Use Fresh Lemon Juice and Zest: This tip cannot be emphasized enough! For the absolute best, brightest, and most authentic lemon flavor, always use freshly squeezed lemon juice and finely grated zest. Avoid store-bought bottled lemon juice at all costs, as it often contains preservatives and lacks the vibrant, complex, and true citrus flavor that fresh lemons provide. The fresh zest, in particular, carries concentrated lemon oils that infuse the filling with an unparalleled aroma.
Don’t Worry About Air Bubbles: Some batches of lemon bars may develop tiny air bubbles on the top surface of the lemon filling after baking. This is a common and completely normal occurrence, often happening if the filling was whisked a bit vigorously, incorporating more air than usual. Rest assured, these small bubbles do not affect the incredible flavor or the delightful chewy texture of your lemon bars. Plus, they will be perfectly and beautifully covered up by the elegant dusting of confectioners’ sugar, so no one will ever know!
Master the Slicing Technique for Clean Cuts: For beautifully clean, sharp, and professional-looking slices, a little trick goes a long way. Before you begin cutting, place a sharp, thin-bladed knife under very hot running water for about 30 seconds, then quickly and thoroughly wipe it dry with a towel. The warm blade will glide through the chilled lemon filling and crust effortlessly, preventing sticking and crumbling. After each cut, wipe the blade clean to remove any residue and, if necessary, run it under hot water again. This method ensures every square looks as perfect as it tastes.
Ensure Ingredients are at Room Temperature: This is especially important for the eggs and butter. Room temperature butter creams more smoothly, leading to a tender crust. Room temperature eggs emulsify better with other ingredients, resulting in a smoother, more uniform, and perfectly set custard filling. If you forget to take them out in advance, you can quickly bring eggs to room temperature by placing them in a bowl of warm (not hot) water for 5-10 minutes.
Avoid Overbaking: Overbaking is a common pitfall that can lead to a tough, rubbery, or cracked lemon filling. The bars are ready when the edges of the filling are set, and the very center has only a slight, almost imperceptible jiggle. Remember, the bars will continue to set and firm up significantly as they cool to room temperature and chill in the refrigerator.
Parchment Paper is Your Best Friend: Don’t skip lining your pan with parchment paper, leaving an overhang. This simple step makes removing the entire slab of lemon bars from the pan incredibly easy and mess-free, allowing for clean, precise cuts without damaging the crust.

Exciting Flavor Variations to Try:

These classic lemon bars are incredibly adaptable, making them a fantastic canvas for other delightful flavors and seasonal additions. Get creative with these simple yet impactful additions:

Blueberry Lemon Bars: For a burst of complementary fruitiness, gently stir in a full cup of fresh blueberries into the lemon filling just before you pour it over the crust. The blueberries will burst with sweet-tart flavor during baking, creating a beautiful visual and flavor contrast with the vibrant lemon.
Raspberry Lemon Bars: If you love raspberries, incorporate one cup of fresh raspberries into the lemon filling. This yields a gorgeous pink hue and an added layer of tart-sweet berry notes that truly enhance the lemon.
Meyer Lemon Bars: To create a unique and slightly different flavor profile, simply substitute the regular lemons with Meyer lemons. Meyer lemons are a hybrid fruit (a cross between a lemon and a mandarin orange), offering a sweeter, less acidic flavor with distinct floral and orange-like aromatic notes. This will result in a milder, exquisitely fragrant lemon bar.
Coconut Lemon Bars: Add ½ cup of shredded unsweetened coconut to the crust mixture for a tropical twist, or sprinkle some lightly toasted coconut flakes over the finished bars.
Ginger Lemon Bars: For a subtle warm and spicy kick that pairs wonderfully with lemon, try adding 1-2 teaspoons of finely grated fresh ginger to the lemon filling mixture.

Proper Storage for Maximum Freshness

Given that these classic lemon bars are a delightful custard-based dessert made with eggs, proper refrigeration is absolutely essential to maintain their freshness, perfect texture, and food safety. Here’s how to store them effectively to enjoy them for days to come:

Refrigerator Storage: Once your lemon bars have completely cooled to room temperature – this is crucial, as putting warm bars into the fridge can create condensation and make them soggy – transfer them to an airtight container. If you need to stack multiple layers of bars, place sheets of parchment paper or wax paper in between each layer. This prevents them from sticking together and helps to preserve their pristine appearance. Stored correctly in the refrigerator, these delicious homemade lemon bars will remain fresh, tangy, and delightful for up to 4 days.
Freezing Lemon Bars (Excellent for Make-Ahead!): Lemon bars freeze exceptionally well, making them an excellent candidate for meal prepping desserts or saving for a later date! If you plan to freeze them, a key tip is to avoid dusting them with confectioners’ sugar beforehand, as the powdered sugar can become soggy and dissolve upon thawing.
1. Initial Freeze (Flash Freezing): First, ensure the baked and completely cooled lemon bars are cut into individual squares or rectangles. Arrange these cut bars in a single layer on a baking sheet lined with parchment paper. Place the entire baking sheet in the freezer for about 2-3 hours, or until the individual bars are completely frozen solid. This step, known as flash freezing, is important because it prevents the bars from sticking together when they are later stored in bulk.
2. Long-Term Storage: Once the lemon bars are frozen solid, transfer the individual squares into an airtight, freezer-safe container or a heavy-duty freezer bag. For added protection against freezer burn and to make it easier to grab a single bar whenever a craving strikes, you can place small squares of parchment paper or wax paper between each bar layer. They can be stored in the freezer for an impressive period of up to 3 months without significant loss of quality.
Defrosting Lemon Bars: To enjoy your frozen lemon bars, simply remove the desired number of squares from the freezer and place them in the refrigerator to thaw slowly for several hours, or ideally, overnight. Slow thawing helps maintain their texture. Once fully thawed and just before you’re ready to serve them, give them that signature beautiful dusting of fresh confectioners’ sugar for the perfect presentation and taste.

Watch How to Make Classic Lemon Bars!

Prefer to see the baking process in action? This helpful video tutorial will walk you through each step of making these incredible classic lemon bars, offering visual guidance and ensuring you achieve perfect, mouth-watering results every single time.

Frequently Asked Questions (FAQ) About Lemon Bars

Got more questions about baking these delightful classic lemon bars? We’ve gathered answers to some of the most common queries to help you master this recipe.

Can I make these lemon bars gluten-free?

Yes, absolutely! As mentioned in the ingredient notes, this recipe is quite adaptable. You can successfully substitute the all-purpose flour in both the shortbread crust and the lemon filling with a good quality 1:1 gluten-free baking flour blend. For the best results, ensure the blend you choose contains xanthan gum, which helps with structure and texture. The taste and texture of your gluten-free lemon bars will remain wonderfully similar to the classic version.

My lemon bars are too runny after chilling. What went wrong?

A runny lemon filling is a common issue, and it’s usually due to one of a few factors:

Underbaking: The most frequent culprit. The center of the filling should be set with only a slight, very subtle jiggle when gently nudged. If it’s too wobbly, it needed more time in the oven.
Insufficient Chilling Time: The lemon custard filling requires ample time in the refrigerator (at least 2 hours, but ideally 3-4 hours or even overnight) to fully set and firm up. Patience here is key!
Incorrect Ingredient Measurements: Double-check that you measured your flour and eggs precisely. Flour acts as a thickener, and eggs provide the crucial setting structure for the custard.

How do I prevent the shortbread crust from becoming soggy?

The secret to a crisp, non-soggy crust lies in two key steps:

Pre-baking (Blind Baking): Always pre-bake the shortbread crust until it’s firm and lightly golden before pouring in the lemon filling. This initial bake helps to dry it out and set its structure.
Firmly Pressing the Crust: Ensure the crust mixture is pressed very firmly and evenly into the pan. A well-compacted crust is less permeable and thus better able to resist moisture from the filling.

Can I use lime juice instead of lemon juice in this recipe?

Yes, you absolutely can! Substituting fresh lime juice and lime zest for the lemon will result in equally delicious and vibrant lime bars. They will be just as tangy and refreshing, offering a slightly different citrus profile that’s also incredibly appealing. The baking process and times remain the same.

Why did my lemon bars crack on top?

Cracking on the surface of lemon bars is usually a sign of slightly overbaking, or sometimes, very rapid cooling. While a few minor cracks do not impact the incredible taste, you can minimize them by removing the bars from the oven once the center is just set, and allowing them to cool gradually on a wire rack. Don’t worry, a generous dusting of confectioners’ sugar will beautifully hide any minor imperfections and add to their charm!

Classic Lemon Bars Recipe Card

Here’s a concise overview of the recipe details for your convenience. For a printer-friendly version and interactive features like adjustable servings, please refer to the comprehensive recipe card below.

5 from 1 vote

Classic Lemon Bars

By Julie Maestre

These easy lemon bars are a delightful combination of a bright and tangy citrus filling over top of a crumbly, buttery shortbread crust.

Prep: 15 minutes

Cook: 50 minutes

chill: 3 hours

Servings: 24

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Equipment

9×13 baking dish
Stand mixer with paddle attachment (or hand mixer and large bowl)
Whisk
Fine-mesh sieve (for dusting)
Parchment paper
Measuring cups and spoons
Sharp knife and cutting board

Ingredients

For the crust

▢ 1 cup unsalted butter , softened
▢ ½ cup granulated sugar
▢ 2 cups all-purpose flour
▢ ½ teaspoon Kosher salt
▢ 1 & ½ teaspoons vanilla extract

For the lemon filling

▢ 3 cups granulated sugar
▢ 1 cup all-purpose flour
▢ 7 large eggs, room temperature
▢ 1 cup lemon juice , (zest lemons before juicing) (about 5 large lemons)
▢ 1 tablespoon lemon zest
▢ confectioners sugar, for dusting

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Instructions

Preheat oven to 350 degrees. Grease a 9 x 13-inch glass baking dish and line with parchment paper, leaving an overhang on the sides for easy removal later. Grease parchment paper.
In a bowl to a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and vanilla until combined. Scrape the bowl to incorporate thoroughly. Add the flour and salt and mix together until crumbly. Give it a good stir to be sure there are no streaks of flour. Evenly distribute onto the bottom of the prepared baking dish. Press firmly with your fingers to make the crust.
Bake for 20-22 minutes, or until firm and very light golden around the edges.

Instructions for the filling:

In a large bowl, whisk together 3 cups sugar and 1 cup flour to get any lumps out. Whisk in 7 eggs, 1 cup lemon juice, and lemon zest until combined.
Pour over the baked crust.
Bake for 30-33 minutes or until the center is set and doesn’t jiggle. There may be small air bubbles on the surface, which is normal.
Allow bars to cool to room temperature for at least one hour and then chill in the refrigerator for at least 2 hours prior to serving.
Just before serving, dust with confectioners’ sugar and cut into squares.

Notes

I don’t recommend store-bought bottled lemon juice because it won’t have as much flavor as fresh.
Some batches may have tiny air bubbles on the top of the lemon filling. This is normal and may occur due to over whisking the lemon filling. No problem though! It doesn’t affect the flavor or texture and will be covered up by powdered sugar.
To slice, place a sharp knife under hot water and then dry on a towel. Cut through bars, wiping the blade in between cuts, and if necessary, run under hot water again.
These are so adaptable, that you could make other flavors as well!
Stir in a cup of fresh blueberries into the filling for Blueberry Lemon Bars.
Stir in one cup of fresh raspberries into the filling for Raspberry Lemon Bars.
To make Meyer Lemon Bars, simply use Meyer lemons.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 15 minutes

Cook Time: 50 minutes

chill: 3 hours

Course: Dessert

Cuisine: American

Servings: 24

Calories: 261

Keyword: lemon bars, lemon bars from scatch

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