Finding the perfect lemon bars recipe doesn’t have to be complicated. As someone who’s been baking these bright, tangy treats for over a decade, I can tell you that homemade lemon bars are surprisingly simple to make.
With just a buttery shortbread crust and a silky lemon curd filling, these citrus squares deliver that perfect balance of sweet and tart flavors that makes them irresistible at potlucks, bake sales, and family gatherings.
Essential Lemon Bar Ingredients
These classic dessert bars require simple pantry staples that you likely already have on hand:
- Fresh lemons – You’ll need about 4-5 large lemons for both juice and zest
- All-purpose flour – Forms the base for both crust and filling
- Unsalted butter – Creates that rich, crumbly shortbread bottom
- Granulated sugar – Sweetens the tangy lemon filling perfectly
- Powdered sugar – Used in the crust and for dusting the finished bars
- Large eggs – Helps set the creamy lemon layer
- Salt – Enhances all the flavors
I always use fresh lemon juice rather than bottled because it makes such a difference in taste.
The natural oils in fresh citrus create that bright, zingy flavor that makes these bars special.
Step-by-Step Lemon Bar Instructions
Making homemade lemon squares is easier than you might think when you follow these simple steps:
Preparing the Shortbread Crust
- Preheat your oven to 350°F and line a 9×13 inch pan with parchment paper
- Mix dry ingredients by whisking together 2½ cups flour, ⅔ cup powdered sugar, and ½ teaspoon salt
- Add melted butter (12 tablespoons) and mix until the mixture resembles coarse crumbs
- Press into pan evenly using your fingers or a measuring cup
- Pre-bake the crust for 20 minutes until lightly golden
Making the Lemon Filling
- Zest three lemons directly into 3 cups of granulated sugar
- Mix the lemon sugar with ½ cup flour in a large bowl
- Juice enough lemons to get 1 cup of fresh lemon juice
- Whisk in eggs (8 large eggs) and lemon juice until completely smooth
- Pour over warm crust and bake for 25 more minutes
The key to perfect lemon bars is getting that filling just set but still slightly jiggly in the center. It will continue firming up as it cools.
Pro Tips for Perfect Results
After making countless batches over the years, I’ve learned these tricks that guarantee success:
- Use room temperature eggs – They blend more easily and create a smoother filling
- Don’t skip the chilling time – At least 2 hours in the fridge helps them set properly
- Clean your knife between cuts – Wipe and dampen the blade for neat, professional-looking squares
- Dust with powdered sugar right before serving for that bakery-fresh appearance
- Line your pan well – Parchment paper makes removal so much easier
I once made the mistake of cutting these too early, and while they still tasted amazing, they were quite messy to serve. Patience really pays off with this recipe.
Storage and Make-Ahead Tips
These citrus bars are actually better the next day, which makes them perfect for planning ahead:
- Room temperature storage – Good for up to 2 days in an airtight container
- Refrigerator storage – Keeps fresh for up to 1 week when properly covered
- Freezer storage – Cut bars freeze beautifully for up to 3 months
- Make-ahead friendly – Prepare completely the day before serving
I often make these for church potlucks because they transport well and always get rave reviews. The tangy lemon flavor really brightens up any dessert table.
Common Mistakes to Avoid
Through years of teaching friends this recipe, I’ve noticed these frequent issues:
- Overbaking the filling – It should still have a slight jiggle when you remove it
- Using bottled lemon juice – Fresh lemons provide so much more flavor
- Cutting too soon – Always let them cool completely and chill before slicing
- Uneven crust – Take time to press the shortbread base evenly across the pan
Serving Suggestions
These versatile lemon dessert bars work perfectly for various occasions:
- Afternoon tea – Cut into small, elegant squares
- Summer picnics – They travel well and taste refreshing
- Holiday gatherings – The bright yellow color adds cheer to any spread
- Brunch buffets – A lighter option that complements heavier dishes
The beauty of this lemon bar recipe lies in its simplicity and reliability. Every time I make them, they turn out consistently delicious with that perfect balance of buttery crust and bright, creamy topping.
Whether you’re new to baking or have years of experience, these classic bars will become a go-to favorite that friends and family will request again and again.
Easy Lemon Bars Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together 2 1/2 cups flour, powdered sugar, and salt. Pour in melted butter and mix until combined. The mixture will resemble coarse crumbs.
- Press the dough evenly into the prepared pan using your fingers or the bottom of a measuring cup. Bake for 20 minutes or until lightly golden brown around the edges.
- While the crust bakes, add granulated sugar to a food processor. Zest 3 lemons directly into the sugar and pulse until the zest is fully incorporated and the sugar turns light yellow.
- In a large bowl, whisk together the lemon sugar and remaining 1/2 cup flour until well combined.
- Add eggs and fresh lemon juice to the sugar mixture. Whisk vigorously until completely smooth and well combined.
- Pour the lemon filling over the warm crust. Return to oven and bake for 25 minutes, rotating the pan halfway through, until the center is just set but still slightly jiggly.
- Cool completely at room temperature for 1 hour, then refrigerate for at least 2 hours until fully set.
- Using the parchment paper overhang, lift the bars from the pan. Dust with powdered sugar and cut into squares using a sharp, clean knife wiped between cuts.
Notes
- Fresh lemon juice is essential – bottled juice won’t provide the same bright, vibrant flavor
- Don’t overbake – the filling should still have a slight jiggle when removed from the oven
- Chill properly – the bars need time to set completely for clean cuts
- Make ahead friendly – these actually taste better the next day and can be made up to 2 days in advance
- Storage – keep covered in the refrigerator for up to 1 week or freeze cut bars for up to 3 months