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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.
Can I not use the lemon zest?
The lemon zest really gives these their distinct lemon flavor so I wouldn’t advise leaving it out.
Not for nothing, but I’ve always found lemon extract to be a perfectly serviceable substitute for zest. Rate of one teaspoon per zested lemon called for.
The only reason I did not give 5 stars is because I believe the ratio of filling to crust is a little off. I read one review that said a lady doubled the recipe for the filling because her husband requested it, and I completely understand why. The flavor is superb – fresh, not too sweet (although I did cut back a little on sugar), twangy enough to taste real lemon. Crust flavor & consistency is spot on too. I just think the crust should complement the lemon flavor, but I think this thickness overpowers it a bit. I will double the filling next time I make, and I WILL make it again! This one is definitely a keeper. Thank you for sharing!
These ARE perfect! I made them exactly as written, and they were wonderful! Today, I am using the same crust, but doubling the filling, at my husband’s request. I’m sure they will be yummy. The fresh lemon juice and zest really makes these bars special!
I do half the amount of sugar usually because I don’t like my lemon bars too sweet. Great Recipe!
Baked these today as part of my Christmas baking. Lemon bars are always a tradition around Christmas in my family, along with way to many other sweet treats. The flavor of these are perfect. I should have baked them about 10 minutes longer as they weren’t quite finished in the center. I also doubled the recipe and cooked in a 9×13, so that could also account for why they would have been better cooked for 30 minutes instead of 20. It was my first time cooking lemon bars (my late grandma used to make them and were one of her favorites) so I thought they looked done but the center was still slightly gooey. They will surely get eaten either way. Ive tried many of your recipes and not one I haven’t thoroughly enjoyed, thank you Lauren!
If baking in glass pan does temp & baking time stay same?
I typically bake it the same and watch it closely towards the end. The standard advice is to lower baking temp 25 degrees and bake longer.
Wow! Awesome recipe! Keep up the good work!
My husband loves lemons, and he loved these! The other day day when I was out walking a lady gave me some lemons so this was perfect!
first batch never set I am curious as to how cool the shortbread has to be before putting filling on top?
I picked a couple of lemons from my son’s Myer lemon tree while visiting in SF. Because Myer lemons were sweeter, I only used 1/2 C sugar in the filling. These bars came out perfectly tangy. Thank you for sharing your prize winner recipe. I believe my daughter in law will make them again.