A Bright, Buttery Classic You’ll Make Again and Again
If you love desserts that balance sweet and tangy, this lemon bar recipe is a keeper. It’s the kind of bake that feels comforting and fresh at the same time—rich, buttery crust topped with a smooth, bright lemon filling that cuts through the sweetness perfectly.
This version is made for real home kitchens: no complicated steps, no fancy equipment, and no guesswork. Whether you’re baking for a weekend treat, a holiday platter, or a last-minute gathering, these lemon bars come out reliable every time.
Ingredients for Classic Lemon Bars
This recipe uses simple pantry staples, which is part of why it’s so dependable.
For the Shortbread Crust
- 1 cup (225 g) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Lemon Filling
- 4 large eggs, room temperature
- 1½ cups granulated sugar
- ⅔ cup fresh lemon juice (about 3–4 lemons)
- 2 tablespoons lemon zest
- ¼ cup all-purpose flour
- ¼ teaspoon salt
For Finishing
- Powdered sugar, for dusting
Fresh lemon juice makes a noticeable difference here. Bottled juice works in a pinch, but fresh gives the clean, bright flavor that lemon bars are known for.
Step-by-Step Lemon Bars Recipe Instructions
1. Prepare the Pan
Preheat your oven to 175°C / 350°F.
Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
2. Make the Shortbread Crust
In a large bowl, cream the softened butter and sugar until smooth.
Add flour and salt, mixing just until the dough comes together.
Press the dough evenly into the prepared pan. Take a moment to smooth it out—an even crust bakes more consistently.
Bake for 18–20 minutes, or until lightly golden around the edges.
Remove the dish from the oven and set it aside.
3. Mix the Lemon Filling
While the crust bakes, whisk the eggs and sugar until well combined.
Add lemon juice and zest, whisking until smooth.
Sprinkle in the flour and salt, whisking just until incorporated. Avoid overmixing to keep the filling smooth.
4. Bake the Lemon Bars
Pour the lemon mixture over the warm crust.
Return the pan to the oven and bake for 22–25 minutes, or until the center is set and no longer jiggles.
The top should look matte, not wet.
5. Cool and Slice
Let the bars cool completely in the pan.
For clean slices, chill for at least 1 hour before cutting.
Dust with powdered sugar just before serving.
Pro Tips for Perfect Lemon Bars
- Use room-temperature eggs for a smoother filling.
- Don’t overbake. The filling will firm up as it cools.
- Zest before juicing your lemons—it’s much easier.
- Line the pan with parchment for neat edges and easy removal.
- Chill before slicing for bakery-style bars.
These small details turn a good lemon bar recipe into a great one.
Storage & Make-Ahead Tips
Lemon bars store beautifully, making them ideal for planning.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze undusted bars for up to 2 months. Thaw overnight in the fridge.
- Make-ahead: Bake a day in advance and dust with powdered sugar just before serving.
If stacking, place parchment paper between layers to keep the tops clean.
Lemon Bar Variations to Try
Once you’ve mastered the classic, these easy tweaks are worth exploring.
Shortbread Swap
Replace ¼ cup of flour with cornstarch for an extra-tender crust.
Extra Tangy
Increase lemon juice by 1–2 tablespoons for a sharper bite.
Orange-Lemon Bars
Use half lemon juice and half orange juice for a softer citrus flavor.
Gluten-Free Option
Use a 1:1 gluten-free flour blend in both the crust and filling.
Each variation keeps the same reliable structure while offering a slightly different flavor profile.
Why This Lemon Bars Recipe Works
This recipe balances richness and acidity in a way that appeals to a wide range of tastes. The sturdy shortbread supports the filling without becoming hard, while the lemon layer stays smooth and sliceable.
It’s forgiving, flexible, and consistent—exactly what most people want when searching for a lemon bar recipe they can trust.
Frequently Asked Questions
What makes lemon bars turn runny?
Lemon bars are usually runny if they’re underbaked or sliced before fully cooling. Make sure the center is set and allow time to chill before cutting.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can work if needed. Avoid sweetened lemon juice.
How do I get clean slices?
Chill the bars, then use a sharp knife wiped clean between cuts. This keeps the layers neat.
Can lemon bars be frozen?
Yes. Freeze without powdered sugar, tightly wrapped. Dust after thawing for the best look.
Why did my crust shrink?
Overmixing or not pressing the crust evenly can cause shrinking. Gently press the dough and bake just until lightly golden.
A Classic Worth Saving
This lemon bar recipe is one of those dependable bakes you’ll come back to whenever you need something simple, bright, and crowd-pleasing. It’s easy enough for beginners but polished enough to serve with confidence.
Save it, share it, and keep it in your rotation—you’ll be glad you did. 🍋
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