I’m not reinventing the wheel with these lemon bars, boos. They’ve been around forever and a day, but every home cook needs a good, solid lemon bar recipe in their back pocket. This one has a buttery shortbread crust and a tangy lemon filling that makes my mouth water just thinking about it. The ingredients are simple, and the prep is easy, but the flavor is FAR from basic. If y’all don’t already have a family lemon bar recipe, this is a mighty good place to start!
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How to Make Lemon Bars
These step-by-step photos show how to make lemon bars with shortbread crust, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Lemon Bars Recipe
1. Cream the butter and sugar together
Mix in the flour in two additions until a crumbly dough forms.
2. Press the dough into the prepared pan
Spread it into an even layer across the bottom of the parchment-lined pan.
3. Bake the shortbread crust until lightly golden
Remove it from the oven once firm and set.
4. Whisk together all the lemon filling ingredients in a bowl
Pour the mixture evenly over the baked crust.
5. Bake until the lemon filling sets
The center should no longer look liquidy and will continue to firm up as it cools.
PRO TIP: When picking lemons, look for ones that feel heavy for their size and have smooth, bright yellow skin. Those are usually the juiciest. And to get every last drop, roll the lemons firmly on the counter before cutting them, or pop them in the microwave for 10 to 15 seconds.
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Full Lemon Bars Recipe
Lemon Bars Recipe
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Equipment
Ingredients
For the Crust
- 1 cup salted butter room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour divided
For the Filling
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 teaspoon pure vanilla extract
- Pinch of salt or ⅛ teaspoon
- Confectioner’s sugar for garnish
Instructions
For the Crust
- Preheat the oven to 350° degrees.
- In a stand mixer or in a medium bowl using a hand mixer, mix together butter and sugar until creamed together. Then add in 1 cup of flour, mix, then add in the last cup of flour and mix well. Press into the bottom of a parchment lined 8×8 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden then remove to prepare filling.
For the Filling
- In a medium sized bowl, whisk together granulated sugar and flour to combine dry ingredients. Next, whisk in the eggs, lemon juice, lemon zest, and vanilla extract until silky and well combined. Pour over the baked crust.
- Bake for 20 minutes, then check to see if it is no longer liquidy or jiggly. The bars will firm up more as they cool. If needed, bake for an additional 3-5 minutes.
- Once cooled to room temperature, refrigerate for 2-3 hours. Then dust with confectioner’s sugar, cut into squares and serve.
Notes
How to Store
- Fridge: Keep your lemon bars covered or in an airtight container in the fridge for up to 5 days. If you’re stacking them, place a piece of parchment paper between the layers so they don’t stick together.
- Freezer: Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Recipe Tips
- Always use parchment paper. If you don’t have any, bake these lemon squares in a glass or ceramic pan. Bare metal pans can sometimes leave a metallic flavor behind.
- Press the crust evenly. If the dough starts sticking to your fingers, dust them lightly with flour. Make sure there aren’t any thin spots or gaps so the filling stays on top.
- Let the crust cool a bit first. I like to give it about 10 minutes before pouring in the filling.
- Don’t rush the chill time. These bars need time in the fridge to fully set up. Wait to slice until they’re thoroughly chilled for the cleanest cuts.
Recipe Help
You can boo, but I don’t recommend it. Fresh lemon juice gives these easy lemon bars a brighter, fresher flavor.
Usually that means they were baked a lil too long. The same goes for lemon bars that get overly brown on top. Every oven runs differently, so start checking early and pull them once the center is set but not dry.
Chill the bars completely before slicing. Then run a sharp knife under hot water, wipe it dry, and make your cut. Clean and reheat the knife between cuts.
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