This recipe for lemon bars is quick to make, and everyone loves them!
With a perfect balance of sweet and tart, these bars have a lemon custard filling on top of a buttery shortbread crust.
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We Love These Lemon Bars Because…
- They’re easy to make and use ingredients I always have on hand.
- They have a perfect balance between sweet and tart.
- They can be made ahead of time and freeze well.
Here’s What You’ll Need For Perfect Lemon Bars
Crust: What makes these so good? First, that crumbly buttery shortbread crust. Use real butter for the best flavor.
And the FRESH lemon… Second, to make this lemon bar recipe, fresh lemon is the best choice. You will need both lemon zest and juice for lots of lemony flavor.
Other ingredients: Eggs, sugar, and flour help bring it all together. They’re topped off with powdered sugar… LOTS of powdered sugar.
How Much Juice is in a Lemon?
Like most fruit, lemons can range in size, but on average, each lemon will give you about 3 tablespoons of fresh lemon juice. Each lemon will provide about 1 tablespoon of lemon zest using a microplane grater.
A Lot of Love For Lemons!
Did you enjoy this Easy Lemon Bars Recipe? Be sure to leave a comment and rating below.
Ingredients
For the Crust:
- 10 tablespoons butter room temperature
- 1 ¼ cups all-purpose flour
- ½ cup powdered sugar plus 2 tablespoons, divided
- ¼ teaspoon salt
For the Filling:
- ⅓ cup fresh lemon juice about 2 lemons
- 3 large eggs room temperature
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- ½ teaspoon baking powder
Instructions
For the Crust:
- Preheat oven to 350°F and lightly grease a 9×9 inch pan.
- In a mixing bowl, combine flour, ½ cup powdered sugar, and salt. Cut the butter into the mixture until crumbly and then press into the bottom of the pan.
- Bake for 15-18 minutes until lightly golden. Meanwhile, make the filling.
For the Filling:
- In another mixing bowl, whisk all the filling ingredients together until combined.
- Pour over the cooked crust and place back in the oven for 17-20 minutes until filling is set.
- Cool completely, dust with remaining powdered sugar, and cut into squares.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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This is my go-to favorite recipe for easy lemon squares. They are delicious and it’s been a no-fail experience every time.
Delicious
I had an 8×8 pan or a 9×13. I tried using the 8×8 at first but had waaaaaaaaaaaay too much crust. I should have just used some of it and did the filling normally but I ended up spreading all of the crust in a 9×13 (which seemed perfect) but didn’t have enough eggs or zest to double the filling. The taste was still great, though. The bars were just a bit thin.
Justmade the melt in my mouth ‘easy lemon bars.’ I can always trust your recipes!
Sorry, but I will not be saving this recipe! These are the worst tasting lemon bars I have ever made and they did not even set up well! I followed the exact recipe to a T. I could not find my usual go to recipe so googled and decided on this one since it had so many 5 stars. I wasted precious time and ingredients:(
Thank you for sharing. So simple to make and so delicious.
Tried these out and they were very good. Double the recipe for a 9”by 13” pan. (Would have been better to know ahead of time)
Delicious! The recipe that I was looking for!
Amazing
Made them for the first time today. Turned out very well though my partner just isn’t a fan of lemon bars in general.
These are flavorful with a crisp bottom layer. They are really easy to make. Waiting for them to cool before dusting with powdered sugar and cutting into them is the tough part!
I loved the shortbread crust. I would like more lemon flavor. If I added another lemon, would it make the lemon curd too liquidity?
For more lemon flavor, I would suggest additional zest (or lemon extract). Adding additional juice will change the consistency.
It was so easy and delicious! I made it gluten-free and dairy-free and used maple sugar instead and it still turned out great!
great recipe. everyone at work keeps asking me to make more. 9×13 gang listen up! this recipe can be doubled to fit in a 9×13 dish (I used glass). but if you do this, grease the dish a little extra, prebake the crust for 13 minutes, then bake the bars for 20 minutes. that’s how I got a perfect crust.
Thank you for sharing your alterations, Andy!
Did you double the recipe for the crust as well?
Did you double the crust and filling for the 9×13? Thank u!
Hi there,
Do these bars need to be chilled before serving? Should they be stored in the fridge?
Thanks!
Yes they should be cooled completely before serving, Dani. They should be stored in the fridge covered in plastic wrap or in an airtight container for up to 3-4 days.
I appreciate the smaller portion recipe. Didn’t want to use up all of my eggs. Taste is great, perfectly balanced. My only issue was my filling was bubbly and browned on top, omlet-like. I did not over bake because at 15 min , filling was runny but bubbles already formed. I used my hand mixer to make the filling, did that put too much air in there causing the bubbles to form then rise to the top? If anyone can weigh in, I would appreciate it.
Hmm I’m not sure why that could have happened but maybe another reader has some insight.
That happened to me as well and I did stir the mixture quite a bit so I’m wondering if there was too much air as well. Did they taste good at least?
The first time I made these they turned out perfect. The second time though my filling became really thick similar to the crust and I’m not sure why. It’s almost like the an omelet on top even though I followed the instructions.
If your lemon bars’ filling became really thick, you might have cooked it too long or at too high of a temp. I hope that helps, Ash!
My daughter and I (mostly my daughter :) just made these for her sweet treat “bar” for her 13th birthday party tomorrow…We used cup for cup gluten free flour and these are hands down the best lemon bars we’ve ever made and tasted!! These will become our go to recipe from hear on out…so yum! Thank you! Thank you!
Is the crust supposed to be cooled before filling? It doesn’t state that in the instructions but you mention it in a comment, is a revision necessary? My crust came apart when the filling was added even though I baked it longer than the recommended time.
The crust only needs to be cooled for the amount of time it takes to make the filling. I can’t say for sure why your crust came apart Pete, that has never happened to me!
Do you know what the adjustment would be if we only have a 8×8 baking dish?
Hi Tim, the volume of an 8×8 is smaller so you will have some extra filling in the end.
I love your recipes but wish you would put required ingredients In metric as well as cups,it would be a huge help
Thank you for the suggestion, Su! I am glad you are able to enjoy our recipes still :)