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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.
Do you have to leave them to rest a bit before you serve?
I’m making this today for when my parents come over 🙂 Excited!
They will set up more as they rest, so I usually do. Enjoy!
Delicious…
I enjoy your recipes. Sooooo easy to read! Thank You so much for sharing your blog with us. Keep sharing!
I got several good comments from these. For me, though, they were way too sweet! Could have used half the sugar, and would have tasted more of the lemon. Next time I will try that.
I used two small lemons to zest. Very lemony. Crust is nice and short.
Winner!
what an amazing recipe, my total family members love them well and thank you so much for your delicious recipes.
What size baking pan ?
An 8” square, or you can double the recipe for a 9×13” pan.
Made these for Christmas and everyone agrees – they were the best lemon bars ever!!! Thank you! Can’t wait to make them again, although it is dangerous to have them in the house!
This is the same recipe my mother-in-law used to make and one of the few I’ve seen that uses baking powder in the filling. Instead of sprinkling powdered sugar over the bars, she’d make a glaze…1/2 cup powdered sugar, 1 TBSP lemon juice, 1 tsp. Lemon zest and 1 TBSP melted butter. Spread it on the filling after it’s cooled. Try it. You’ll like it!
The glaze was delicious! and now I know how to make a glaze. The lemon bar recipe was easy and quick to make , very delicious and the glaze knocked it out of the park.
This was the most amazing recipe ever thank you, made the bar for a lunching and everyone really enjoy them.
Thanks so much Shirley!
Can you make and freeze these lemon bars ahead?
I haven’t personally tried freezing them, but I’ve read that you can freeze them for up to 1 month. 🙂