Lemon Bars Recipe: A Bright, Buttery, and Tangy Dessert Favorite
Lemon Bars are the perfect dessert when you’re craving something sweet, zesty, and refreshing. With a buttery shortbread crust and a smooth, tart lemon filling, this classic treat offers the ideal balance of richness and citrus brightness. Each bite melts in your mouth, delivering that signature zing that makes lemon lovers swoon. Whether you’re making them for a picnic, holiday dessert table, or a simple afternoon indulgence, these bars never go out of style. The beauty of lemon bars lies in their simplicity. They’re easy to prepare with pantry staples and yield consistent, crowd-pleasing results every time. The crisp base holds a luscious lemon custard that sets to the perfect texture—not too firm, not too soft. Dust with powdered sugar, slice into neat squares, and you’ve got yourself a tray of sunshine. This is one of those recipes that truly feels like a bite of happiness.

Why You’ll Love It
These Lemon Bars are a dessert-lover’s dream. The contrast between the soft, tangy lemon filling and the tender, buttery crust creates a bite that’s both comforting and refreshing. They’re not too sweet, with just the right amount of tartness to make your tastebuds dance. Easy to make, easy to share, and even easier to enjoy—this is a timeless classic you’ll keep coming back to.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 50 minutes
- Servings: 16 squares
Ingredients
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Filling:
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ⅔ cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
For Garnish:
- Powdered sugar, for dusting
Instructions
1. Make the Shortbread Crust
Preheat oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing until a crumbly dough forms. Press the dough evenly into a greased or parchment-lined 9×13-inch baking dish. Bake for 18–20 minutes, or until the edges are lightly golden. Remove and set aside.
2. Prepare the Lemon Filling
While the crust bakes, whisk together sugar and flour in a large bowl. Add the eggs, lemon juice, and zest. Whisk until completely smooth and well combined. The mixture should be slightly thick but pourable.
3. Bake the Bars
Pour the lemon mixture over the pre-baked crust. Return to the oven and bake for another 18–20 minutes, or until the center is just set and no longer jiggly. Let the bars cool completely at room temperature before transferring to the refrigerator.
4. Slice and Serve
Once chilled, dust the top with powdered sugar. Slice into 16 even squares or rectangles using a sharp knife. Wipe the blade between cuts for clean edges.

Variations
- Berry Lemon Bars: Add a handful of fresh raspberries or blueberries to the filling before baking.
- Lavender Lemon Bars: Infuse the sugar with culinary lavender for a floral twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend in both the crust and filling.
- Extra Lemony: Add a bit more zest for a stronger lemon flavor.
- Coconut Crust: Replace ½ cup of the flour with shredded coconut for added texture.
Equipment You’ll Need
- Mixing bowls
- Whisk
- Electric mixer (optional)
- 9×13-inch baking pan
- Parchment paper (optional for easy removal)
- Microplane or zester
- Juicer
- Sifter (for powdered sugar)
Nutritional Information (Approx. Per Bar)
- Calories: 210
- Carbohydrates: 29g
- Fat: 9g
- Protein: 2g
- Sugar: 19g
Storage Tips
- Room Temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Store in the fridge for up to 5 days for a firmer texture.
- Freezer: Freeze cut bars with parchment between layers in an airtight container for up to 3 months.
My Cooking Experience
With over 4 years in the kitchen, lemon bars have become one of my go-to desserts for any occasion. I love how easily they come together and how universally loved they are. The smell of fresh lemons alone makes the process worthwhile. I’ve tested different ratios and baking times, and this version consistently delivers the ideal tart-sweet balance and custard-like filling.
Conclusion
Lemon Bars are the ultimate dessert when you want something bright, zesty, and utterly satisfying. From the crumbly shortbread crust to the silky lemon filling, every component complements the other perfectly. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and always a hit. Bring a tray to your next gathering and watch them disappear!

Lemon Bars Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing until a crumbly dough forms. Press the dough evenly into a greased or parchment-lined 9×13-inch baking dish. Bake for 18–20 minutes, or until the edges are lightly golden. Remove and set aside.
- While the crust bakes, whisk together sugar and flour in a large bowl. Add the eggs, lemon juice, and zest. Whisk until completely smooth and well combined. The mixture should be slightly thick but pourable.
- Pour the lemon mixture over the pre-baked crust. Return to the oven and bake for another 18–20 minutes, or until the center is just set and no longer jiggly. Let the bars cool completely at room temperature before transferring to the refrigerator.
- Once chilled, dust the top with powdered sugar. Slice into 16 even squares or rectangles using a sharp knife. Wipe the blade between cuts for clean edges.
Notes
- Room Temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Store in the fridge for up to 5 days for a firmer texture.
- Freezer: Freeze cut bars with parchment between layers in an airtight container for up to 3 months.