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Our classic homemade Lemon Bars recipe has a buttery shortbread crust and creamy lemon curd filling that's simple enough for beginners and impossible to eat just one of!
My version of perfect Lemon Bars
Lemon Bars have been a staple in my kitchen for years, and my mom made them all the time growing up. We never get tired of making them! I tested and tweaked this recipe until I had what I believe is the perfect ratio of thick, chewy crust to lemon filling. Trust me, once you try these, every other lemon square recipe will pale in comparison.
Lemon bars are a great dessert to make 1-2 days in advance, stored in the fridge.
If you love this bar recipe, try these Lemon Brownies, Key Lime Pie Bars, Lemon Tiramisu, and Lemon Cream Pie!
How to make Lemon Bars:
Shortbread Crust: Cream together the butter and powdered sugar with a hand mixer or stand mixer. Add the flour and salt then mix on low speed, just until combined. Press dough evenly into the bottom of an 8″ pan with parchment paper, or a greased dish. Bake for 10 minutes then take out of the oven and set aside while you make the lemon filling.
Make Filling: Mix the lemon zest and sugar in a mixing bowl then add the lemon juice, flour, baking powder, and eggs. Mix until the sugar is dissolved and the mixture is well combined. Pour mixture over crust.
Bake at 350°F for 35-40 more minutes, or until the filling has set. Remove from the oven then allow to cool completely.
Serve: For truly the best lemon bars, dust the top of these homemade lemon bars evenly with powdered sugar before cutting and serving. Keep any leftovers in the refrigerator.
Lemon Squares Recipe
Ingredients
Shortbread Crust:
- 1/2 cup butter, , room temp
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
- dash of salt
Lemon Filling:
- 2 large lemons, , zested
- 2 cups granulated sugar
- 1/3 cup fresh lemon juice
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
Instructions
- Preheat oven to 350 degrees F. Line the bottom of an 8'' pan with parchment paper, or grease with cooking spray and set aside.
- Shortbread Crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined.½ cup butter, ¼ cup powdered sugar, 1 cup all-purpose flour, dash of salt
- Bake Crust: Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
- Lemon filling: Mix lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over the baked crust.2 large lemons, 2 cups granulated sugar, ⅓ cup fresh lemon juice, ⅓ cup all-purpose flour, 1 teaspoon baking powder, 4 large eggs
- Bake lemon bars at 350 degrees F for 35-40 more minutes, or until the filling has set. Remove from oven and allow to cool completely.
- Dust with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe January 2019. Updated March 2024 and February 2026.
If you double the recipe and use a 9×13 pan, how long should you bake it?
I was really bummed about this recipe. I think the crust would be better if the butter was cut in cold. The way it is creamed in made the dough too sticky to press. When I baked the crust for 10 mins, it was underdone and when I poured in the filling, it all mixed in. Then the top of my bars are all brown and overdone. Maybe because I used a glass pan? I am sad.
Ahh, I’m so sorry it turned out that way—totally get the frustration. A glass pan could definitely be the culprit here (they bake slower then brown the top too fast). I’d try a metal pan next time and it should bake more evenly. 💛
As a union baker for over 30 years, I have always adored lemon bars! Lemon is my favorite flavor! My own recipe kept getting altered as I changed it multiple times so I needed to start over and picked your recipe. It was exceptionally good minus a few factors. For one I’m at over 4000 feet altitude which changes a lot of things I had to bake. first 2 1/2 times your estimate, and I needed to take away the next time at least a quarter cup of sugar and I have tanginess I desire! But it’s an excellent recipe♥️
Hi, did this recipe change or perhaps the original picture was removed? The font on title looks familiar: ‘Tastes Better from Scratch’. Hoping this is the same delicious recipe I always use. Thank you! 🍋💛
They taste alright, but look pretty unattractive. Additional eggs would have helped custard set up better without having to bake as long, also no instruction in recipe to watch or turn down oven if using a glass pan. Won’t be using this recipe again.
Video shows 2 eggs ! Recipe calls for 4, which is it? Wanna make but not sure on how many eggs!🤷♀️
4 eggs!
Excellent recipe, made exactly the recipe. Rave reviews from friends. Thank you for the recipe.
If you use glass, you need to be familiar with the differences from other pans. Not the author’s fault for not putting this on the recipe, experience is a good teacher.
Absolutely delicious and so easy to make.
I have tried different lemon bar recipes, but this one topped them all!! 😋
Easy to make with children during a hot Summer day, refreshing,the kids can’t get enough of them.
I followed recipe to the t. Loved the crust but filling was tasteless. I am wondering if my lemons were too old? Disappointed.
Wow, very delicious! Thanks.
These are the best. I’m rather known for my lemon bars but, I’m changing my recipe to this one. Love them