The Lemon Bars I Make When I Need Something Bright and Easy (original) (raw)
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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 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
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 saltBake 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 eggsBake 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.
Make Ahead Instructions: Make this old fashioned lemon squares recipe up to 2 days in advance. Allow to cool completely before covering and storing in the refrigerator.
Freezing Instructions: Allow lemon squares to cool completely before covering and freezing for up to 3 months.
To make in a 9×13 inch pan, double the recipe
Calories: 383kcal, Carbohydrates: 65g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 110mg, Sodium: 161mg, Potassium: 97mg, Fiber: 1g, Sugar: 49g, Vitamin A: 441IU, Vitamin C: 16mg, Calcium: 52mg, Iron: 1mg
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.
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Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.