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
- Zester
- 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
CakePants says
Yes, this is EXACTLY what I need after starting my day by slipping and sliding all over the roads in near whiteout conditions. These are so bright and cheery - even if we can't see or feel sunshine, at least we can taste it 🙂
annie@ciaochowbambina says
Desserts that have the perfect balance of sweet and tart always get my attention! These look fabulous!
Kathy says
Lemon is one of my favorite...but then again, just about any dessert is a favorite with me! 🙂
allie says
These are gorgeous Kathy!!! Love the new photos. Lemon in springtime is the best. I think I've posted a lemon recipe on my blog for the past three weeks. xo
Kathy says
Lemon does seem to brighten everything up!
David @ Spiced says
I remember when you posted these the first time, Kathy! (Wow, we've been friends for a while now...awesome!) I'm a sucker for lemon bars, though, so I'm always happy to see more of 'em. Lemon desserts are the only way to go right now with the weather staying so cold. Great photos, my friend!
Kathy says
I'm certain the weather will become more spring like....one of these days!
Mary Ann | The Beach House Kitchen says
Lemon bars are one of my favorite desserts Kathy! Perfect perk-up when snow is still falling this time of year!! They look awesome!
Kathy says
The weather has been iffy everywhere! We definitely need some spring!
Fran @ G'day Souffle' says
Yum, no wonder you're posting this recipe again- we could all use some sunshine now! This recipe looks easy and delicious. I'll be thinking of you and your sunshine- we're heading into Fall now in Australia!
Kathy says
I made these again last weekend. They are a regular for us during spring and summer. I've been updating pictures of older posts...I've learned a lot the last couple of years and am hoping my photography is improving!
allie @ Through Her Looking Glass says
Oh I love the sweet tart combo of lemon bars Kathy. These look great and I'm all about putting a little sunshine in my mouth these days. We've had a lot of rain in NH lately, and now I'm up in Quebec City this weekend. And it is, as we say, wicked cold here! -15 on the thermometer this morning. EEK! Needing a lemon bar. Or two!
Kathy says
Brrrr.....you need a lemon bar and a cup of tea!
Laura ~ Raise Your Garden says
My local grocery store used to make the best lemon bars ~ and then they cut them because they weren't selling enough. The nerve. I'll have to try making my own now.
Kathy says
I can't believe they weren't selling enough! I'd buy the whole lot!
Anu - My Ginger Garlic Kitchen says
Wow! These bars look gorgeously yum, Kathy. Indeed a perfect combo of sweet and tart. YUM!
Kathy says
They didn't last long. Everyone ate them right up!
Rachelle @ Beer Girl Cooks says
These lemon bars sure brought some sunshine to my day! We had a few teasing days of sun and today we're back to dark and rainy. Boo!
Kathy says
Oh no for the rain....we need more sunshine! Bring on the lemon bars.
Dawn @ Girl Heart Food says
Absolutely LOVE lemon!! Seriously, one of my favourite things, especially in dessert form 🙂 These just scream Spring. Yay!!
Kathy says
I love lemon in just about everything too!
David @ Spiced says
I love lemon bars! I haven't made them in quite a while now, but I totally want to go make a batch. And that's the thing about the weather this time of the year. Just when you think you might be in the clear, Old Man Winter jumps in for another round of fun. He's such a grumpy old man! 🙂
Kathy says
No worries...we can always bake another batch of lemon bars to chase away the winter blues.
Mary Ann | The Beach House Kitchen says
These look lusciously lemony Kathy! Lemon bars are always a hit at my house! I haven't made them in a while! Perfect sweet treat to welcome spring!
Kathy says
Or anytime of year...:)
Adina says
I love the simplicity of these lemon bars. I've made lemon bars a few times, but the recipes were so long and complicated. I'm glad to find something that is quicker to make, then I can enjoy them more regularly, they are just so good.
Kathy says
Very simple to make...and very delicious to eat!
karrie @ Tasty Ever After says
Is there anything more spring-like than lemon bars? Absolutely not! 😉 My Hubby loves lemon bars so I'll have to make them for him now that I have your recipe. Plus I just bought a bunch of fresh lemons the other day because they were on sale so it's meant to be!
Kathy says
These bars are a perfect way to use up those lemons!
Ami@NaiveCookCooks says
Omg I love love lemon bars!! Thanks for the reminder that I need to make some soon!
Kathy says
I hope you make some quick!
Rahul @samosastreet.com says
I love these lemon bars. They look so flavourful and Simply Heaven!
Kathy says
They are so full of lemon flavor.
Meghan | Fox and Briar says
Yessss, bring on spring! My favorite season. Lemon bars are such a perfect springy dessert!
Kathy says
I love when everything starts to grow and leaf out and bloom.
Agness says
Perfectly cut and served - mniam! Perfect Sunday dessert 🙂 <3!!
Kathy says
Definitively perfect for Sunday dessert....and Monday....and Tuesday....
Amanda says
There is something about the combination of lemon and shortbread that makes me smile. Yes, these definitely do feel like spring. It's like spring in each bite. They look wonderful!
Kathy says
Thanks