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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Love love love!
How do I alter this recipe for high altitude?
Hi Melissa, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂
I’ve been on the hunt for the “perfect” Lemon Bar recipe! The crust is amazing. My bars turned out a little chewy but I did modify the recipe. Used 2 1/2 C. Sugar And 1C. Flour with 1 C. Fresh Lemon juice. I want a less sweet, more tart bar. Do you think 1 C. Flour caused the chewy bars? Maybe use 2/3 C. Flour but will the bars still set up with 1 C. Fresh Lemon juice? Your thoughts, Jenn?
Hi JJ, I’d keep the amount of flour the same, but just reduce the sugar by 1/2 cup (like you did).
These lemon squares are amazing! Thank, Jenn, for another perfect recipe.
Lemon bars are my favorite dessert. My #1 favorite! I’ve had so many lemon bars in my life good ones, okay ones, and some truly bad ones. I’ve never had lemon bars as good as these! A group of people in my community are making meals for elderly neighbors and I volunteered to make lemon bars. When I found your recipe, I thought the 5 star review average could not be possible. Clearly, I was wrong. When I took my first bite, I thought I had found lemon bar nirvana. Seriously, so amazing! The shortbread is crispy and buttery, the lemon curd is the perfect balance of sweet and tart. I made 6 batches in a single day and each batch was as amazing as the last.
The reviews from the recipients are unanimous!
“Just like my mom used to make!”
“Jennifer, the lemon bars where so good. They were the best ones I have ever tasted. You did a killer job! My tummy thanks you!”
This recipe is staying on my fridge so that it is ready and time I’m craving lemon bars!
How nice that you’re doing that — so glad they were a hit! 🙂
Made these for the 2nd time and it got raves again from the family! Thank you! Just a small observation- the texture of this second one seemed heavier and stickier than the first one I made. (Still tastes awesome though)Could it have been caused by a tad too much flour? I baked half of this recipe and simply halved each ingredient. Grateful for your expert inputs, Jenn!
Glad they turned out well, but sorry to hear they were stickier than you remember. Is there any chance you may have made a mistake when halving the ingredients? BTW, if you want to halve it again, immediately above the last picture of the lemon bars on the recipe page, there is a reference to the original version of this recipe (which was half what it is now). You can use that version to ensure you’ve got all the measurements correct.
I made these last night for my boyfriend who loves lemons and is a Chef/Culinary Director. He was really impressed!!!! I was nervous about the amount of sugar at first but he confirmed it was necessary. But I do for next want to try 1 cup less. These were beyond yummy! Just 1 question when making the crust it says….”Refrigerate for 30 minutes or freeze for 15 minutes.
Bake the crust until lightly golden, 15 to 20 minutes.”
Is that correct, I followed as instructed but why so?
Thank you! Can’t wait to make these again 💕🍋
Glad you and your boyfriend enjoyed them! Refrigerating the crust briefly helps it to hold its shape when baked and also helps it to come out more tender. (If you’re short on time, you can skip that step if necessary.) Hope that helps!
What temp do you set the oven to bake them? Somehow, I missed that! Thanks!
They get baked at 350°F/175°C. Hope you enjoy!
Your previous recipe has a different ratio of lemon juice to flour in the curd, though… The “new version” is 1:1 and the “old version” is 5:3. Was that a mistake?
Hi Emily, that was intentional; the new version is a little thicker so I added a bit more flour to make them sturdier/easier to handle. Hope that clarifies!
I don’t have a 9×13” pan, can I use a square instead? I have a 9×9 and a 10×10…. which would work?
Hi Mae, I’d go with the 10×10.
These are the best lemon bars I’ve ever made — crisp buttery crust, sweet thick filling, oh so good! And quick and easy to boot! This will be my new go-to recipe for lemon bars for sure!
Delicious. Easy to make. I’ll use more lemon juice and zest for an increased lemon flavor next time.
I love lemon desserts and these lemon bars are outstanding! The only change I made, I used 2 cups sugar for the topping instead of 3 cups; I prefer them a bit more tart, but they were still sweet enough.
My family loves these!
Thanks for this comment! I want it more tart so I guess this will fix it for me.
I finally made these squares. If you love lemon desserts, you have to try this recipe ! Thanks Jenn!