This easy Lemon Bars recipe has just the right ratio of buttery shortbread crust and creamy lemon curd filling. They have the perfect creamy, sweet and tanginess that makes it hard to stop at just one.
I have so many favorite bar recipes, like these Key Lime Pie Bars, S’mores Bars, Butterfinger Bars, and White Texas Sheet Cake.
![Three homemade lemon bars stacked on top of eachother.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/03/Lemon-Bars-1.jpg)
Why I love this recipe:
- Basic pantry ingredients: There are only a few ingredients needed to make these homemade lemon bars including flour, sugar, butter, lemon juice, salt, baking powder and eggs.
- Chewy shortbread crust: The best lemon bars are extra thick, soft and chewy, all made possible by the texture of the shortbread crust.
- Creamy lemon filling. The filling is perfectly sweet and creamy, with the perfect amount of lemon tartness.
How to make Lemon Bars:
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 then mix on low speed, just until combined.
![Two images showing how to make the dough for a shorbread crust for homemade lemon bars.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/02/Lemon-Bars24-2.jpg)
Press dough evenly into the bottom of an 8″ pan with parchment paper, or a greased dish. Bake for 10 minutes then remove from oven and set aside.
![A shortbread crust freshly baked and ready to be topped with lemon filling for an old fashioned lemon squares recipe.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/02/Lemon-Bars24-3.jpg)
Make Filling: While the crust cools, make the lemon filling. Mix the lemon zest and sugar in a mixing bowl then add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved then pour mixture over crust.
![Two images showing lemon zest and sugar in a bowl, then after lemon juice, flour, baking powder, and eggs are incorporated to show how to make lemon bars.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/02/Lemon-Bars24-3-1.jpg)
Bake lemon curd bars at 350 degrees for 35-40 more minutes, or until the filling has set. Remove from oven then allow to cool completely.
![Lemon curd bars freshly baked and ready to be topped with powdered sugar.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/02/Lemon-Bars24-4.jpg)
Serve: For truly the best lemon bars, dust the tops with powdered sugar before cutting and serving. Store in the refrigerator.
![The best Lemon Bar recipe cut into squares and placed on a piece of parchment with sliced lemons.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/02/Lemon-Bars24-1.jpg)
Make Ahead and Freezing Instructions:
To Make Ahead: Make this old fashioned lemon squares recipe up to 2 days in advance. Allow to cool completely before covering and storing in the refrigerator.
To Freeze: Allow lemon squares to cool completely before covering and freezing for up to 3 months.
More Lemon Recipes:
- Lemon Mousse
- Lemon Cake
- Lemon Sour Cream Pie
- Lemon Meringue Pie
- Lemon Poppy Seed Bread
- Lemon Blueberry Bread
- Lemon Ricotta Pancakes
- Lemon Chicken Pasta
- Lemon Raspberry Muffins
- Homemade Lemonade
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Recipe
![Three lemon bars, stacked, on a plate.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/03/Lemon-Bars-1-500x500.jpg)
Lemon Bars
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.
- 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.
- 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
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I originally shared this recipe January 2019. Updated March 2024.
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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.
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