Lemon Bars
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Perfect for potlucks, picnics, or just a quiet afternoon tea, these lemon bars with a buttery shortbread crust and luscious lemon filling are as pretty as they are delicious!
One of my favorites from my first cookbook, these lemon bars stand out for a couple of reasons. First, there’s the crust: a crisp, buttery shortbread enhanced by a little pastry chef trick I love—mixing a touch of cornstarch with the flour. This small tweak, along with the mixing method, gives the base a wonderfully crisp texture, providing the perfect contrast to the rich, luscious lemon layer above.
Then comes the lemon topping itself: tart yet sweet, and bursting with bright, citrusy flavors from plenty of lemon juice and zest. It is truly luscious! These bars are not only easy to whip up with just eight ingredients but also keep beautifully, so you can definitely prepare them ahead of time for any event, big or small.
Table of Contents
“Simply the best lemon bars you’ll ever eat.”
What You’ll Need To Make Lemon Bars
- All-purpose flour: Provides structure to the crust, and also thickens the lemon topping, helping it set once baked.
- Cornstarch: Gives the crust a tender, melt-in-your-mouth texture.
- Confectioners’ sugar: Sweetens the crust while also contributing to its crisp texture. Also used to dust the finished bars for decoration and added sweetness.
- Butter: Adds richness and flakiness to the crust, giving it a shortbread-like texture and flavor.
- Eggs: The base of the topping, giving it structure and richness.
- Granulated sugar: Sweetens the lemon layer and balances the tartness of the lemon juice.
- Lemon zest: Provides a strong, aromatic lemon flavor that enhances the tartness and freshness of the topping. Be sure to zest only the yellow part of the lemon skin and leave the white pith behind, as it’s bitter.
- Freshly squeezed lemon juice: Adds the essential tart lemon flavor to the topping.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make The Crust
Place the flour, cornstarch, salt and Confectioners’ sugar in the bowl of a food processor fitted with the blade attachment.
Mix for 15 seconds to blend, then toss in the cold butter.
Mix until the mixture resembles coarse meal, 10 to 15 seconds.
Sprinkle the mixture into a foil-lined, greased 9×13-in pan.
Press firmly with your fingers into an even layer, building up a thin 3/4-inch edge around the sides (this keeps the filling from spilling beneath the crust).
Refrigerate for 30 minutes or freeze for 15 minutes.
Bake the crust until lightly golden, 15 to 20 minutes.
Step 2: Make The Filling
Start by whisking the eggs in a large bowl.
Add the sugar, lemon juice, lemon zest, and flour.
Whisk well, making sure no lumps of flour remain.
Pour the filling into the baked crust.
Step 3: Bake & Cool
Return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
Step 4: Cut the Lemon Bars
Use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust.
Using a sharp knife, cut into squares or triangles.
Use a fine sieve to dust the squares with Confectioners’ sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
Video Tutorial
Frequently Asked Questions
Absolutely, lemon bars can be made up to 2 days ahead of time (and leftovers will keep nicely for up to 5 days). You can store them either before or after cutting; however, they can be a bit sticky, so it’s generally easier to store them before cutting into individual bars. Once they’re fully set and chilled, wrap them well or place them in an airtight container to maintain their freshness and prevent them from absorbing any unwanted fridge odors.
Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.) Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with confectioners’ sugar before serving.
Yes, you can easily substitute lemon with lime to make lime bars. This swap will give your bars a tropical, slightly different flavor. For a more nuanced taste, consider using half lemon and half lime juice.
Leftover lemon bars should be stored in an airtight container in a single layer in the refrigerator. You may need to dust them with confectioners’ sugar before serving again.
No, I wouldn’t recommend using bottled lemon juice, as fresh is key for that bright, tart flavor. Plus, you need the zest anyway, so using fresh lemons is absolutely essential.
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Perfect for potlucks, picnics, or just a quiet afternoon tea, these lemon bars with a buttery shortbread crust and luscious lemon filling are as pretty as they are delicious!
Ingredients
For the Crust
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup cornstarch
- 1 teaspoon salt
- 1 cup Confectioners' sugar, plus more to decorate finished bars
- 2 sticks (1 cup) cold unsalted butter, cut into ½-inch pieces
For the Lemon Topping
- 6 large eggs
- 3 cups granulated sugar
- 2 tablespoons lemon zest (be sure to zest the lemons before juicing)
- ⅔ cup freshly squeezed lemon juice, from 5 to 6 lemons
- ⅔ cup all-purpose flour
Instructions
Make the Crust
- Adjust an oven rack to the middle position and preheat the oven to 350°F.
- Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
- Place the flour, cornstarch, salt, and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ¾-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
- Bake the crust until lightly golden, 15 to 20 minutes.
Make the Filling
- In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
- When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
- To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
- Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners’ sugar before serving.
- Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.
Nutrition Information
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- Per serving (20 servings)
- Serving size: 1 large square
- Calories: 306
- Fat: 11 g
- Saturated fat: 6 g
- Carbohydrates: 50 g
- Sugar: 36 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 140 mg
- Cholesterol: 80 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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It would be really great if you could just let long time fans of your blog know when you have changed your recipes. It gets a little confusing when we know the old recipe was using a 9×9 tin and fewer eggs etc. Then you start to wonder if the old recipe was somehow wrong so you changed it. Thanks.
Hi Ella, Sorry for any confusion! I did recently update the recipe with new photos and instructions. This new version makes double the amount and the bars are easier to handle. I will email you with the older version. 🙂
Hi Jen
Do you think you can pass on the 9×9 recipe to me too?? Thanks!
Hi Sarah, There is a link at the bottom of the post (right above the last photo) to the 9-in pan recipe. Hope that helps!
These were outstanding! I refrigerated them overnight and cut them in the morning. No problems! They were a hit! Thank you for another great recipe. ❤️
Well……these bars are delicious! Since I consider you and your blog followers to be my “baking friends,” I want to share a blunder that right now I laugh about, but at the time this happened, laughing was the farthest thing from my mind. I was taking the yummy looking and smelling pan from my oven when my hands and pot holders slipped. The whole pan tipped with the lemon bars folding over and out onto the door of my oven. I used a large spatula and eased the disaster back into the pan, put it on the cooling rack, and sort of spread out the “bars.” My husband taste tested right then and declared the results to be great! What a guy! So my plan is to let everything cool, top with powdered sugar, and serve as a lemon crisp variation, topped with a little vanilla ice cream. Moral of the story? When life gives you lemons, make lemon bars!
Oh my goodness, Sandra – I’m so glad you were able to salvage them! I recently dropped a pie straight out of the oven and the pie plate shattered into a million pieces. There was no saving that one!
Thanks for the reply! Sorry about your pie and pie plate, but so good to know we’re all in this together!😁
Hi, Jen, I am making these today. I am wondering if I can make them without the cornstarch?
Sure, Lora – just replace the cornstarch with more flour. Enjoy!
I did and they turned out delicious! I don’t have a good processor, so I used the mixer, first mixed the butter, than added the other ingredients. I also left them in the oven 5 minutes longer which might have been a little too long. Finally, I didn’t have an aluminum pan, so I used a glass one. Not sure if that has an effect on the cooking time.
Hi Jenn, I love everything I’ve made of yours! Can I halve the new recipe to get a sturdier crust and more filling? I only need enough for a party of 8.
Sure, Cindy – I’d use an 8-in pan. Glad you like the recipes! 😊
Can I make these with Pastry Flour?
Hi Dawn, If that’s all you have on hand, I think it would work. (I’d replace the cornstarch in the crust with more of the pastry flour.) Please LMK how it turns out if you if you make them this way!
After trying unsuccessfully for years to master lemon bars, I discovered this recipe. It is fabulous!
These were very, very good!
I am an experienced baker and cook . Made them exact to recipie. crust turned out great, however, I baked them according to the directions , looked like they were done as the top turned golden brown. I took them out left them out overnight on the counter as I had made
the squares late at night. when I cut the first row they were really liquidy inside. I am going to try and bake them more but not sure how they will turn out. Extremely sweet!!! maybe too sweet for me.
Love many of your recipies…..
Hi Michele, I’m sorry you had a problem with these! Did baking them for a bit longer have an impact?
thought i would let you all know, I baked the squares again. I must say the baking time was much longer than 35 min. They are fabulous! I will make them again for sure, but for my experience, I would bake them longer than what the recipie says…..they really do need to be firm before removing from the oven. I probalby baked mine for 55 to 60 min .
So glad they turned out, Michelle! Thanks for reporting back. 🙂
Mine also were runny inside when I baked as directed.
Hi Darcy, sorry to hear that the filling was runny. Is there any chance you made a measuring error with the ingredients? If you feel convinced that you got all the measurements right, you might want to check the accuracy of your oven temperature. It can often be off by 25°F to 50°F, which can affect your baking results. Here are some tips on how to do this.
I made these for a party. Only rave reviews! Many requests for the recipe. I have made many other recipes, but these were by far the best. Thank you!