These lemon bars are a perfect balance between sweet and tart. Made with fresh lemons and an easy shortbread crust, these lemon bars will become a favorite dessert.
Classic lemon bars
Lemon Bars are one of those classic treats I never get tired of. That bright, fresh lemon flavor paired with a buttery shortbread crust is just irresistible. These bars come together easily with simple ingredients, and they’re always a crowd-pleaser. Whether I’m making a batch for a get-together or just sneaking one for an afternoon treat, they never last long around here!
My Top Tips for Perfect Lemon Bars:
- Pre-bake the crust: Fully bake the shortbread crust before adding the lemon filling to keep it crisp and prevent sogginess.
- Use fresh lemon juice: Freshly squeezed lemon juice gives the best, brightest flavor—bottled juice just can’t compare!
- Cool before slicing: Let the bars cool completely before slicing to get clean, even cuts.
- Chill before serving: For the best texture and flavor, refrigerate the bars for a bit before serving.
Ingredients for making lemon bars
- Lemons - You'll use both the zest and the juice.
- Butter - I use regular salted butter. If using unsalted butter, increase the salt to ½ teaspoon.
- Sugar - Two types of sugar are used in this recipe. Powdered sugar is used in the crust, and granulated sugar in the filling.
- Flour - Use all-purpose flour in this recipe.
- Eggs - Create the structure of the filling.
Making lemon bars
- Combine flour, powdered sugar, butter, and salt in a food processor.
- Pulse until fine crumbs are formed.
- Dump into a baking pan lined with parchment paper.
- Spread mixture evenly and press down with a flat-bottomed surface.
- Bake in a preheated 350°F oven for 20 minutes.
While the crust is baking, make the filling.
- Using the same food processor bowl, mix the eggs, granulated sugar, lemon zest, and lemon juice together.
- When the crust is finished, pour the filling over the warm crust.
- Bake for 25-30 minutes.
- Allow lemon bars to fully cool, then remove from the baking pan.
- Trim off the edges (these make a great snack!)
- Sprinkle with powdered sugar and slice into bars.
- Store lemon bars in an airtight container at room temperature
Tip
- For clean cuts, chill the lemon bars in the refrigerator for at least an hour before slicing. Wipe the knife clean between cuts to maintain sharp edges.
How to store lemon bars
- Room Temperature: Store lemon bars in an airtight container at room temperature for up to 2 days. They’ll stay fresh and delicious, especially if you're serving them the same day.
- Refrigerator: For longer storage, keep the bars in an airtight container in the fridge for up to a week. Chilling them also helps the flavors develop!
- Freezer: You can freeze lemon bars for up to 3 months. Just make sure they’re fully cooled, then wrap them tightly in plastic wrap and foil or place them in a freezer-safe container. If freezing in more than one layer, place parchment paper between each layer. When ready to enjoy, thaw in the fridge overnight.
More delicious lemon desserts
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious desserts!
Lemon Bars Recipe
Equipment
- 9 x 13 cake pan
Ingredients
Crust
- ¾ cup butter (cut into small pieces)
- 1 ½ cup flour
- 1 cup powdered sugar
- ¼ teaspoon salt
Filling
- 6 eggs
- 1 ½ cups granulated sugar
- 1 cup flour
- 1 cup freshly squeezed lemon juice
- 2 Tablespoons lemon zest
Serving
- powdered sugar for dusting
Instructions
Crust
- For the crust: Add butter, 1 ½ cups flour and powdered sugar into a food processor.¾ cup butter, 1 ½ cup flour, 1 cup powdered sugar, ¼ teaspoon salt
- Pulse until crumbly. This mixture will appear very dry.
- Pour into a 8x11 inch baking dish. Pat down with hands so it is slightly compacted. The powdered sugar will seem dry and powdery.
- Bake crust in a 350 degree oven for 20 minutes.
Filling
- Meanwhile in the same food processor bowl, add eggs, sugar, flour, lemon juice and zest. Puree until well mixed.6 eggs, 1 ½ cups granulated sugar, 1 cup flour, 1 cup freshly squeezed lemon juice, 2 Tablespoons lemon zest
- When crust comes out of oven, let cool for 5 minutes. While still warm, pour lemon mixture over crust. Return to oven for 30 minutes.
- Let cool completely.
Serving
- Cut into squares and sprinkle with powdered sugar before serving.powdered sugar for dusting
Notes
-
- Pre-bake the crust: Fully bake the shortbread crust before adding the lemon filling to keep it crisp and prevent sogginess.
-
- Use fresh lemon juice: Freshly squeezed lemon juice gives the best, brightest flavor—bottled juice just can’t compare!
-
- Cool before slicing: Let the bars cool completely before slicing to get clean, even cuts.
-
- Chill before serving: For the best texture and flavor, refrigerate the bars for a bit before serving.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Barb says
Can you please let me know what size of pan you used for this recipe?
Kathy says
Hi Barb,
I'm sorry I left that out! I used a 8x11 inch pan.
Enjoy!
Kathy 🙂
Fred G says
Fresh lemons make a great bar.
Christina says
You know, I've eaten many a lemon bar in my life but I've never actually made them myself. Whelp, that's all about to change bc this recipe looks too tempting to pass up!!