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When life gives you lemons you make The Best Easy Lemon Bars Recipe! I make them all the time for potlucks and parties and they have never disappointed especially in the summertime when lemons are bright and zesty.
This recipe starts with a basic cookie crust that is baked alone first for a solid base. The lemon filling is made with simple eggs, lemon juice, sugar, and flour whipped then baked to light perfection. If you want a stronger lemon filling, try adding the lemon zest along the juice. Check out my FAQs and tips and tricks below for more info!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make the Best Lemon Bars
These easy lemon bars are loaded with flavor from a buttery crust, a cup of lemon juice, softened butter, and lemon zest. They are great slightly chilled – and perfect for anytime you want a delicious lemon flavor!
Lemon Bar Ingredients
First assemble the following ingredients:
- Unsalted butter (1 cup) – Rich, creamy butter forms the tender, melt-in-your-mouth shortbread crust base.
- Powdered sugar (½ cups) – Fine powdered sugar sweetens the crust while keeping it soft and delicate in texture.
- Flour (2 cup) – All-purpose flour provides structure for the buttery shortbread crust.
- Salt (½ tsp) – A touch of salt balances the sweetness and enhances the overall flavor of the crust.
- Eggs (4) – Eggs create the smooth, custard-like texture that gives lemon bars their signature creamy filling.
- Lemon juice (5-6 tbsp) – Fresh lemon juice delivers bright, tangy citrus flavor that defines classic lemon bars.
- Sugar (1 ¾ cup) – Granulated sugar sweetens the filling while balancing the tartness of the lemon juice.
- Flour (? cup) – A small amount of flour helps thicken the lemon filling so it sets perfectly when baked.
- Powdered sugar (¼ cup) – A light dusting of powdered sugar adds a sweet finish and classic bakery-style look.
Use this Method to Make Lemon Bars
Make Pastry. In a medium size bowl, mix butter, powdered sugar, flour, and salt together with a fork or pastry cutter. Add mixture to an 8×8 pan that is well lined with parchment paper.
Bake Crust. Bake for 20 minutes at 375. Crust should be firm but not browned.
Mix Filling. In a stand mixer, or a bowl with a handheld mixer, blend eggs, lemon juice, sugar, and flour until frothy, about 30 seconds. Pour over cookie crust.
Bake Again. Bake for 15- 20 minutes at 350 degrees. Let cool, top with sprinkled powdered sugar.
Tips and Tricks For Perfect Lemon Bars
Cut When Chilled. I find it is easiest to cut lemon bars when well-chilled. I wait 1-2 hours for these bars to cool before cutting – preferably in the refrigerator, but cooling in the pan on the counter works well too (though it is sometimes too warm to slice easily- lemon bars slice much better when cold to not get smooshy.)
Cut With Wet Knife. For the easiest way to cut lemon bars, wet a knife before slicing. This will help from clumping!
Chill Thoroughly. I personally prefer lemon bars chilled – straight from the fridge – but some people like them still hot from the oven. Try both to see what your favorite is! If your powdered sugar absorbs into the top of the lemon bar, the bar might be too hot. Often when you add sugar on top of hot lemon bars the sugar soaks in, so it’s not fluffy and powdery on top of your lemon bar! Simply let the bars cool and re-sugar.
Bake for Browning, Not Time. Watch the shortbread cookie base as it bakes – you’ll only need 15 to 20 minutes bake time. You want the cookie to be crumbly and delicious – but not browned when adding lemon topping. Since ovens can vary wildly, check on your cookie base as it cooks to prevent over cooking.
Gluten Free. Look for an all-purpose gluten free flour that is used in the same ratio as regular flour, such as Bob’s Red Mill All Purpose Baking Mix, or another gluten free flour with a 1:1 ratio when used in place of all purpose flour.
Low Sugar Bars. If you’re looking to also serve a low sugar lemon bar recipe, you can replace the sugar with a sweetener designed for baking, such as Splenda for Baking.
Other Easy Desserts You’ll Love
If you love these easy lemon bars, you’ll love these other deliciously easy desserts too!
Be sure to check out my crazy easy Lemon Jello Poke Cake for more lemon flavor!
Try these favorite desserts: The Best Chewy Oatmeal Cookies, 10 Minute Donut Holes, Peppermint Brownies, Chocolate Chip Cookie Dough Fudge, and Peppermint Cake Batter Fudge.
Try these next:
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The Best Easy Lemon Bars
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cups powdered sugar
- 2 cup flour
- ½ tsp salt
- 4 eggs
- 5-6 tbsp lemon juice
- 1 ¾ cup sugar
- ⅓ cup flour
- ¼ cup powdered sugar, or more, to taste
Instructions
- In a medium size bowl, mix butter, powdered sugar, flour, and salt together with a fork or pastry cutter.
- Add mixture to an 8×8 pan that is well lined with parchment paper.
- Bake for 20 minutes at 375.
- Crust should be firm but not browned.
- In a stand mixer, or a bowl with a handheld mixer, blend eggs, lemon juice, sugar, and flour until frothy, about 30 seconds.
- Pour over cookie crust.
- Bake for 15- 20 minutes at 350 degrees.
- Let cool, top with sprinkled powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lemon Bar FAQs
If your lemon bars are runny, they likely need more bake time or more cooling time. The filling should be set and no longer jiggle when you gently shake the pan. Also, letting the bars chill for at least 1–2 hours helps them firm up properly for clean slicing.
Lemon bars are done when the center is set and no longer liquidy, but still slightly soft. The top should not brown—focus on the filling being set rather than strictly following bake time, since ovens can vary.
Yes! Lemon bars are best stored in the refrigerator. Chilling not only helps them set properly but also makes them easier to slice and enhances their flavor and texture.
Absolutely—lemon bars are a great make-ahead dessert. You can prepare them a day in advance and store them covered in the refrigerator. In fact, they often taste even better once fully chilled.
Fresh lemon juice is highly recommended for the best flavor. Bottled juice can taste dull or slightly bitter compared to the bright, fresh citrus flavor that makes these bars stand out.
Yes! You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just be sure it’s designed for baking to maintain the right texture.
I love the texture and zesty taste of lemon bars – they’re definitely one of my favorite holiday desserts!
I am definitely gonna make these with powdered xylitol and possibly gluten free flour, my question is what size pan 8×8? Or rectangle
Thank you
Stephanie
I use an 8×8 because I like a little bit thicker bar!
I don’t make lemon bars often enough.. I need to try this easy recipe! Thanks!
Perfection. That’s what these are 🙂
These lemon bars are one of my all time favorite treats!
Oh yum!! Thees lemon bars are SO fabulous!! I can’t wait to try this recipe!