These classic Lemon Bars have a thick, creamy lemon curd filling baked over a buttery shortbread crust. They’re easy, delicious and always a favorite.
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Best Lemon Bars Recipe
Between the luscious lemon curd filling, buttery shortbread crust and easy-to-follow instructions, we proudly claim this to be the best Lemon Bars recipe we’ve tried. It’s got just the right amount of tartness and the perfect balance of creamy lemon filling to crisp, buttery shortbread crust. It's the best lemon bar recipe!
The recipe itself also couldn’t be easier to make. Honestly, the hardest part is waiting while they cool. They’re perfect for BBQs, baby showers, bridal showers, birthday parties, or an easy dessert at home. Top with a dusting of powdered sugar, and they’re as pretty as they are delicious.
Ingredients in Lemon Bars From Scratch
Lemon Filling
- Lemon Juice - Make sure to use fresh lemon juice for the best lemon flavor.
- Zest from Lemons - it’s best to zest the lemons before cutting and juicing them. You’ll need zest from about 3-4 lemons for a single batch of this recipe.
- Sugar - this recipe calls for white granulated sugar.
- Flour - all-purpose flour works great. It helps to bind the custard together.
- Eggs - any type of large eggs will work well.
Shortbread Crust For Lemon Bars
- Flour - we use all-purpose flour for this shortbread crust.
- Sugar - you’ll need white granulated sugar for the crust.
- Salt - either sea salt or kosher salt.
- Butter - you’ll want your butter to be room temperature so that you can cut it into the dry ingredients more easily.
How to Make Lemon Bars with Shortbread Crust
- Prepare your baking dish. Spray a 9" x 9" baking dish with nonstick cooking spray, then line the inside with parchment paper. Make sure the parchment paper overlaps the edges so they can be easily lifted. Set aside.
- Mix the lemon filling. To make the lemon filling, combine the lemon juice, lemon zest, sugar, flour and eggs in a large bowl and whisk to combine. Set aside while you make the crust.
- Make the shortbread crust. In a separate large mixing bowl, combine the flour, sugar and salt and whisk together. Add the room temperature butter and mix with a pastry cutter (or your fingers) until the mixture is combined and slightly crumbly. Pat the shortbread dough into the bottom of the prepared baking dish.
- Bake the crust. In a preheated 350 degree oven, bake for about 12 minutes until set, then remove from the oven.
- Bake the lemon filling with the crust. Whisk the lemon custard filling gently, making sure there aren't any lumps, then pour on top of the baked crust. Place the baking dish back into the oven and bake for an additional 20 minutes, or until the lemon custard is set and the edges of the lemon bars are light golden brown.
- Cool. Remove the shortbread lemon bars from the oven and let them cool completely. Once cooled, lift them out of the pan using the edges of the parchment paper and dust with powdered confectioner sugar. Cut into squares and enjoy!
Tips and Tricks
- For best results, mix the filling before making the crust so that it will have time to rest. This will help to prevent bubbles from forming on top of the lemon bars, and also give the flour a chance to hydrate more before baking.
- I like to use a couple pieces of parchment paper- one for the length and one for the width. This allows you to pull the lemon bars by the edges of the parchment paper after they've baked and cooled.
- To get the best lemon flavor, always use fresh lemon juice!
- You can make the shortbread crust in an electric mixer if you’d like. Add all ingredients and mix on low speed using the paddle attachment until crumbly.
Frequently Asked Questions
The bake time given is just a suggestion and may vary but a minute or two. You will know your Lemon Bars are done when you lightly jiggle the pan and the custard isn’t runny. The edges should also be lightly browned.
Yes - they can sit out at room temperature for up to 1 hour and then they should be refrigerated. They can be stored in the fridge for up to 1 week.
Yes! Make sure they are completely set up and cut into squares, place the entire baking dish into the freezer for about 30 minutes, then remove and wrap each lemon bar in aluminum foil. Transfer to a freezer bag and store for up to 2 months frozen.
Most likely, if your Lemon Bars have an eggy taste to them it is because they were overcooked. Make sure and bake only until the custard has set and it is no longer runny.
Storing Lemon Bars
- Refrigerator: store the best lemon bars recipe in an airtight container in the fridge for up to 1 week.
- Freezer: place the baking sheet or baking pans in the freezer for about 30 minutes, then remove and wrap each Lemon Bar in aluminum foil. Transfer to freezer bags and store frozen for up to 2 months.
Lemon Bars Recipe
Ingredients
Lemon Custard for Lemon Bars
- ½ cup Lemon Juice fresh
- 1 ½ Tablespoons Lemon Zest from 3-4 large lemons
- 1 ½ cups Sugar
- ¼ cup All-Purpose Flour
- 4 large Eggs
Shortbread Crust for Lemon Bars
- 1 cup All-Purpose Flour
- ½ cup Sugar
- ½ teaspoon Salt
- ½ cup Butter room temperature
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9" x 9" baking dish with nonstick cooking spray, then line the inside with parchment paper. Make sure the parchment paper overlaps the edges so they can be easily lifted. Set aside.
- To make the lemon filling, combine the lemon juice, lemon zest, sugar, flour and eggs in a large bowl and whisk to combine. Set aside while you make the crust.
- In a separate large mixing bowl, combine the flour, sugar and salt and whisk together. Add the room temperature butter and mix with a pastry cutter (or your fingers) until the mixture is combined and slightly crumbly. Pat the shortbread dough into the bottom of the prepared baking dish.
- Bake in a preheated oven for about 12 minutes until set, then remove from oven.
- Whisk the lemon custard filling gently, making sure there aren't any lumps, then pour on top of the warm shortbread crust.
- Place the baking dish back into the oven and bake for an additional 20 minutes, or until the lemon custard is set and the edges of the lemon bars are slightly golden brown.
- Remove the lemon bars from the oven and let them cool completely. Once cooled, lift them out of the pan using the edges of the parchment paper and dust with powdered sugar. Cut into squares and enjoy!
Nutrition
More Of The Best Lemon Dessert Recipes To Try
- Lemon Blueberry Buttermilk Cake
- Lemon Sweet Rolls
- Easy Lemon Cooler Cookies
- Lemon Poppyseed Bundt Cake
- Lemon Meltaway Cookies
- Glazed Lemon Cookies
- Lemon Pound Cake Recipe
- Lemon Curd
- Lemon Raspberry Parfait
- More Easy Dessert Recipes
- More Dessert Bars
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These Lemon Bars have the perfect balance of creamy lemon filling to crisp buttery crust and just the right amount of lemon flavor. They're a classic dessert that everyone loves and are so simple to make.
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