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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Best lemon bars by far of all the ones I have made. The crust is exactly what you want it to be, buttery, with a pleasant, shortbread texture. The bars are nice and lemony as well. thanks
Simply the best lemon bars you’ll ever eat. And incredibly quick and easy to make. This is now my go to recipe.
This is my go to lemon bar recipe! It’s absolutely delicious! Thank you for sharing it with the world 😊
My 8 year old daughter LOVES to bake anything. We made these Lucious Lemon Bars and they were sensational! We will be exploring more of your recipes!
Thank you!!
Hi Jenn, I froze some lime juice when limes were plentiful. Can I substitute lime juice for lemon juice in this recipe? Do you think that would result in a tasty bar cookie, or should I make a (key) lime pie (also delicious!).
Thanks for your wonderful recipes! Liz
Hi Liz, , I think it would work, although lime is a bit stronger than lemon so maybe you’d have the best results using half lemon and half lime. If you’d like to use something that calls for all limes, I have a Key lime pie recipe that you make want to try. Hope you enjoy whatever you make!
Hi Jenn, I did try substituting lime juice for lemon juice, just because I had an abundance of it. The bars were good, (how could you miss with that delicious buttery base 🙂 but I missed the lemon! I’ll follow your wise advice and stick to Key Lime Pie and Lemon Bars. PS/Will be baking your outstanding Birthday Cake today with the leftover egg whites. All three desserts are family favorites. Thanks Jenn. 💙
Thanks for reporting back and good to know they were good, but that lemon will be your go-to for these. 😊
These were way too sweet for my taste. I would opt for about a third less sugar, but it would probably change the consistency.
YUM! The best Lemon Bars I’ve ever had!
These are standout bars, by far the best lemon bars I have ever tasted. I was a bit put off initially by the amount of sugar the recipe called for, but they are perfectly sweet and tart! Followed the recipe exactly, which resulted in a delicious shortbread crust topped with a generous amount of lemon filling. Perfect!
Hi Jenn,
I will try using a thin layer of seedless raspberry preserves on top of the cooled lemon bars to hold fresh raspberries in place before sprinkling with powdered sugar. I just found this idea on your recipe for ricotta cheesecake with fresh raspberries. Genius!
Carolyn
Carolyn, that sounds like a good plan — I hope everyone enjoys!
Hi Jenn, The crowd went wild with delight last night for the lemon bars topped with seedless raspberry preserves, fresh raspberries and powdered sugar!
So glad to hear it — thanks for taking the time to report back! 😊
Carolyn I just read your comment. Your idea sounds very good!
How did it turn out?
Lisa
These are very easy to make. I did not have any problem with the filling seeping down along the edges. My crust turned out to be over 1/4 inch thick which seems too dense. I cut the squares the next day and it was so much easier to get a clean edge. I used a similar recipe to this (on another website, same name) which called for 3/4 c. of lemon juice. I think 2/3 would be better, they are too tart for some people’s taste.
I made this recipe today (actually they are still in the oven). After adding the 2 sticks of butter according to the instructions, the crust was very crumbly and did not hold together. I ended up adding an additional 6 Tbsp (2 Tbsp at at time) before the crust held together when I pressed a small amount between my fingers. The reviews I read all said they followed the recipe exactly, however my intuition said I needed more butter. Has anyone else had this problem?
Just follow recipe. Crust is meant to be very crumbly. It will hold if pressed into pan and baked first
That’s been my experience too -pressing the crust-I’ve baked this recipe more times than I can count (we have a few lemon trees on our property 😊).
I’ve followed Jenn’s instructions each time, and it turns out so,so good! Lots of requests for it too .
Lisa
Lori I don’t know if you’ll see my comment at this point,but did you read the entire recipe? The pictures show above the crust is “crumbly” before Jenn shows what it looks like after it’s “pressed” before baking it off. Take a look & you’ll see what I’m talking about.
I’ve baked this recipe more times that I can count (it’s a go-to recipe). I’ve never altered anything in the recipe because it really doesn’t need it.
Hope that helps!
Lisa in Laton
I have made these twice and had the same problem so I added more butter…they were delicious but next time I will try it as written and see what happens!