Easy Lemon Bars are a classic summer treat for good reason. The buttery shortbread crust and gooey lemon filling scream happiness in every bite. All those bright, citrusy flavors are like sunshine for the soul.
Is it a cake? Or a biscuit? These easy Lemon Bars will take you to heaven and back as your tastebuds linger on their sweet tartness. It’s a decadent wonder my family can’t get enough of!
I bet you can’t eat just one (maybe not even two 😉). The lemon custard and shortbread crust have a dynamic flavor that is so hard to resist. In fact, I fall in love over again every time I bite into this exquisiteness. So spread the love by making a batch or two.
What Are Lemon Bars?
I’m eternally grateful to the English for lemon curd and the Scots for shortbread. But it was the Americans that decided they should go together for an easy lemon bars recipe (or lemon squares). Did you know National Lemon Bar Day is October 15? Let’s celebrate in style!
Recipe Ingredients
Shortbread Crust
- Butter – Room temperature butter makes the best shortbread for the classic buttery cookie.
- All-Purpose Flour – An essential ingredient for the base of most baked treats because it gives body and structure. Yes, you can use your fave gluten-free mix.
Lemon Filling
- Sugar – Sweeten up your life with this addictive ingredient.
- All-Purpose Flour – It thickens the bars, so the filling holds its shape.
- Eggs – Custards traditionally enjoy this ingredient as a base and binder to keep the bars together.
- Lemon –Fresh is best! The juice and zest intensify the bright, citrusy flavor.
- Vanilla Extract – The perfect flavor enhancer for desserts. And homemade vanilla extract is ridiculously easy.
- Powdered Sugar – A gorgeously sweet way to decorate your east lemon bars.
How to Make Easy Lemon Bars
Shortbread Crust
- Overlay Parchment Paper – Preheat oven to 350℉/175℃. Line the bottom of a 9×13 baking sheet with enough parchment paper that the extra runs over the side of the pan. This will make it easier to take them out when they’re done.
- Mix the butter, sugar, vanilla, and salt in a large bowl with an electric mixer until light and creamy.
- Add Flour – Stir in flour and mix until fully incorporated.
- Transfer – Pat the dough evenly across the entire bottom of the lined baking pan.
- Bake for 15-20 minutes or until it’s slightly browned.
Lemon Filling
- Whisk eggs, lemon juice, lemon zest, and vanilla in a large bowl.
- Add sugar and flour, and continue whisking until thoroughly combined.
- Assemble – Pour filling over baked crust.
- Bake – Return to oven and bake for about 22- 25 minutes, or until the center is set and the lemon filling no longer jiggles.
- Chill – Remove from oven and let it cool completely (about an hour). Then cover and refrigerate it for 1-2 hours or overnight.
- Serve – Dust with powdered sugar, slice, and serve.
Recipe Variations
- Fruits Swaps – Orange, lime, or grapefruit bars are awesome.
- Graham Cracker Crust – Take a shortcut with a graham cracker crust because it will still be impressive and much easier.
Tips and Tricks
- You can halve the recipe and use a 9×9 sheet pan instead of the 9×13.
- Cut back about a ½ cup of sugar when using slightly sweeter citrus, so they’re not too sweet.
- Bake the filling for 5-10 minutes longer if it is still runny.
- Only use the lemon zest (the yellow part) when grating to avoid the bitter pith.
Make-Ahead Instructions
These guys are best made ahead and chilled. Win-win!
Serving and Storage Instructions
Allow these easy lemon bars to cool and firm up. Some people like them at room temperature, but others prefer them chilled and topped with homemade whipped cream.
Leftovers are rare, but they’re even better the next day, and they’ll last 4-5 days covered in the fridge.
Also, you can totally freeze them in a freezer-safe container for 4 months. I like putting a layer of parchment paper between them, so I can pop out what I want. You can thaw the bars in the fridge overnight, but they’re like ice cream if you eat them frozen.😋
FAQs
Fill a bowl with warm water, then wet your sharp knife and dry it on a towel. The secret is a warm knife. Make one cut, dip your knife in the warm water, and repeat until all your perfect cuts are done.
Because it has perishable eggs, refrigerating lemon bars keeps them safe and firm, making them more enjoyable.
Ouch! They may need a few more minutes in the oven. But if you’re sure they’re cooked through, try chilling them to see if that helps them set.
More Drool-Worthy Lemon Recipes to Try
- Lemon Tart
- Blueberry Lemon Cake
- Lemon Sour Cream Pound Cake
- Classic Jamaican Lemonade
- Lemon Pepper Chicken
Conclusion
This epic comfort food easy lemon curd bars make a fantastic dessert or snack. Want to see more awesome recipes like this? Subscribe to my free newsletter! 😍
Watch How to Make It
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This blog post was originally published in June 2020 and has been updated with additional tips, new photos, and a video.
Easy Lemon Bars
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Ingredients
Shortbread Crust
- 8 ounces butter, room temp
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1¾ cups all-purpose flour
Lemon Filling
- 6 large eggs, room temp
- ¾ cup lemon juice, room temp
- 2-3 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2-2½ cups granulated sugar
- ⅓ cup all-purpose flour
- Powdered sugar, enough for dusting
Instructions
Shortbread Crust
- Preheat oven to 350℉/175℃. Line the bottom of a 9×13 baking sheet with parchment paper.
- Use enough parchment paper so the extra runs over the side of the pan because you can take them out easier once they are done cooking.
- Mix butter, sugar, vanilla, and salt in a large bowl with an electric mixer until light and cream.
- Stir in flour and mix until the flour is fully incorporated.
- Pat the dough into the entire bottom of the lined baking pan. Make sure it's evenly distributed.
- Place in the preheated oven and bake for 15-20 minutes or until it is cooked through, firm, and slightly brown.
Lemon Filling
- Whisk eggs, lemon juice, lemon zest, and vanilla in a large bowl.
- Add sugar and flour, continue whisking until fully combined.
- Pour filling over baked crust.
- Return it to the oven and bake for 22-25 minutes or until the center is set and the lemon filling no longer jiggles.
- Remove from the oven and let it cool completely – about an hour. Then place it in the fridge for 1-2 hours, so it firms up. You may cover it with plastic wrap and let it chill overnight before serving.
- Remove from the fridge, dust with powdered sugar, slice, and serve.
Tips & Notes:
- If you want a smaller portion of this yummy dessert, HALVE THE RECIPE and use a 9×9 baking pan instead of 9×13.
- You may also swap lemon with other citrus fruits like a regular orange, blood orange, lime, or grapefruit.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Rachel says
Made this recipe today. Brother in law said it’s the best he has ever had! Better than any restaurant Thanks for sharing your recipe. My sister loves this recipe I listened to other customer reviews and only used 2 cups sugar and my sister said it was perfect flavor
Imma says
I am so happy to hear that this recipe was a hit with your family! Thank you for trying out my recipe :)!
Diane M says
A couple of things that weren’t quite right with this recipe. The crust as directed was SUPER sticky and very hard to spread in the pan. Not sure if more flour should have been used. The bake time on the lemon filling was too long. Having said that, once done it was delicious. The flavor is very good, although I reduced the sugar to 2 cups, it was sweet (wouldn’t use more) and lemony
Imma says
Sorry it didn’t go as planned, but I’m glad you were able to adjust the rest of the ingredients to your liking, A lot depends on your climate, altitude, and oven temperature. Thanks so much for your feedback.
Elizabeth Parsons says
Salted or unsalted butter?
Imma says
Whatever you have in your fridge will work. I do prefer unsalted, so if you do too, that works. If you have salted and you’re worried about it, you can half the salt the recipe calls for. Please let me know how it goes.
Janet J says
I have t tried it yet. Do you have a KETO version?
Imma says
Hi Janet, unfortunately, I am not having any Keto recipes yet. But might be in the future will add a keto recipe domain as well.
Hadassah says
I had never made anything like this before, but they turned out so good! So delicious! Not as pretty as yours, but I also didn’t do powdered sugar on top, so without it they looked a little…weird?
Question though; is there any chance that it’ll still be good with less sugar? I have a sweet tooth, but even this was a little too sugary for me! Was wondering if using less sugar will mess up the ratio’s/way it bakes.
ImmaculateBites says
Hi Hadassah. You could use 2 cups of sugar instead of 2 1/2. Do let me know how it turns out for you :).
Patti says
I made these 2 days ago and they are already gone! I’ve made a few different recipes over the years, these are by far the best! Will be making this recipe from now on!
Immaculate Bites says
Wow! Thank you, Patti! Glad you loved it 🙂
Wendy says
Raro que no te haya dejado un comentario antes porque lo tengo en Pinterest, dónde guardo todo lo que me interesa.
Wendy says
Divina receta Imma! Ayyyyyyy! Que ganas de de un bocado ahora mismo. Me encanta todo los cítricos. Creo que ahora me voy hacerla, pero con harina de almendras y lo más preciado para mí de tu receta, es que no tiene leche. Te cuento resultado. Cuídate y besitos
lynda beckman says
I made this and wasn’t that impressed until the next day OH MY!!! So yummy
ImmaculateBites says
Yes , it tastes SO MUCH better the next day. Thanks for sharing this with us.
Christine Paull says
THANK YOU , IMMA! Outstanding recipe! A hit with hubby and neighbors! Keep up the great recipes!
ImmaculateBites says
Awesome!!! I am so glad you all loved it!!
Annie says
Hello Imma,
Thanks for the lemon Bars recipe, will definitely have a go.
Sorry to be a pain, as I am short of lemons right now, may I use oranges instead of lemons as I have plenty of oranges.
Thank you.
ImmaculateBites says
Hi Annie! Yes, you can use oranges. You will have to cut down on the sugar though since oranges are sweeter so use about 1 cup of sugar. Do let me know how it works out for you :).
Kdee says
Thanks Imma!
My husband loves anything Lemon! Can I use all purpose gluten-free flour instead?
Helen says
Will Almond flour work in place of regular flour?
ImmaculateBites says
Hi Helen! Almond flour will work for this recipe.