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Bright, tangy, and dusted with snowy powdered sugar, Lemon Bars are the sunshine of the dessert world! With a buttery shortbread crust and a silky, sweet-tart lemon filling, they strike the perfect balance of zesty and sweet.
These bars bake up beautifully for potlucks, family gatherings, or anytime you want a treat that’s as cheerful as it is delicious. One bite of that citrusy brightness and you’ll see why these classic bars are a year-round favorite.
I make these bars often, and I’ve been baking them for more years than I care to admit. My hubby absolutely adores them. In fact, when I first started making them, he’d always say, “You should open a bakery just to serve these bars!” I loved hearing that, because being a pastry chef was always a dream of mine. The only problem? I’ve never been a morning person—so the bakery dream had to stay a sweet thought!
When life gives you lemons, make lemonade and bake some extra lemony baked goods like my luscious lemon cream cheese pound cake, lemon sugar cookies, lemon brownies, and lemon white chocolate chip cookies!
Let’s get baking!
WHAT YOU’LL LOVE ABOUT LEMON BARS
- 30-Minutes start to finish
- The perfectly balanced lemon flavor
- That CRUST! Sweet and chewy
- Crowd-pleasing magic
Before You Start
Use cold butter for the crust: Cold butter gives you that classic, tender, flaky shortbread base. Don’t let it soften before mixing.
Press evenly into the pan: An even crust ensures every bar has the perfect balance of crust and filling. Use the bottom of a measuring cup to press it flat.
Fresh lemons make all the difference: Skip bottled juice—fresh zest and juice give these bars their bright, zippy flavor.
Bake the crust before adding filling: This step keeps the base crisp and prevents it from turning soggy.
Cool completely before dusting: Powdered sugar will melt into warm bars, so wait until they’re fully cooled for that pretty snowy finish.
Food Safety: For more information on food safety, please visit this link.
LEMON BARS RECIPE NOTES
- Juice: Most grocery stores put their citrus on sale, and you can get a huge bag for super cheap. Next time you see lemons like that, buy them, cut them, and store the juice in the freezer. You’ll thank me! You can also freeze the zest, too!
- Butter: For the crust, you’ll want your butter as cold as possible. Why? This helps your crust retain as much structure as possible, standing up against the strong lemon curd.
- Cutting: If you want cleaner cuts for your lemon bars recipe, make sure your knife is cold and wipe it with a chilled, damp towel between cuts. My grandma taught me to let the knife sit in a tall glass filled with ice water for a few minutes before I use it.
STORING + FREEZING + MAKE-AHEAD + SERVING
How To Store:
- Lemon bars should be stored in an airtight container in the refrigerator. They’ll keep well for about 4–5 days. Place parchment or wax paper between layers so the powdered sugar doesn’t smear and the bars don’t stick together.
How to Freeze Lemon Bars?
- Yes! After your lemon bars recipe has completely cooled — pop them in the fridge for 30 minutes to speed up this time — cut your bars and wrap each one separately in cling wrap or zipper seal bags.
- They can be stored for up to one month in the freezer without losing the delicious flavor and quality texture.
Make-Ahead Tips:
- This recipe is perfect for making ahead of time. The crust and filling can both be made separately and stored until you’re ready to finish up the dish.
- The custard filling will last up to 3 days in the fridge, while the crust should be treated like a cookie and stored in the fridge for up to 5 days.
Serving Note:
- Lemon bars taste wonderful chilled straight from the fridge, but if you prefer a softer texture, let them sit at room temperature for about 15 minutes before serving. Either way, that bright lemony flavor really shines.
HOW TO MAKE LUSCIOUS LEMON BARS
- Make the Crust: In the bowl of a food processor add flour, powdered sugar, and sliced butter. Pulse until the butter pieces are about the size of peas.
- Pour mixture into prepared baking dish and press evenly into dish. Bake.
- Make the Filling: In a small bowl combine baking powder and flour and set aside.
- In a bowl, whisk the eggs until smooth. Add sugar, lemon zest, and lemon juice and combine. Add flour mixture and combine.
- Pour filling over hot crust and bake.
- Cool bars in pan. Add powdered sugar on top. Serve.
***See the full instructions below.
MORE FAVORITE LEMON RECIPES
- No-Bake Lemon Icebox Cake
- Lemon Dump Cake
- Lemon Pound Cake
- Lemon Buttermilk Cake
- Lemon Lush
- Lemon Icebox Pie
Tried This Recipe?
I’d love to know how your lemon bars turned out! 💛 Please leave a star rating ⭐⭐⭐⭐⭐ and a comment below—it not only makes my day but also helps other readers find recipes they’ll love.
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Lemon Bars
Ingredients
Crust:
- 1 cup (2 sticks) unsalted butter, very cold
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1 teaspoon fresh lemon zest
Filling:
- 1/2 teaspoon baking powder
- 1/4 cup all-purpose flour
- 4 large eggs
- 2 cups sugar
- 2 1/2 teaspoons fresh lemon zest
- 1/3 cup fresh lemon juice
- powdered sugar
Instructions
- Make the Crust: Preheat oven to 350°F (177°C). Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
- Slice each stick of cold butter (1 cup) into about 8 slices. In the bowl of a food processor add flour (2 cups), powdered sugar (3/4 cup), and sliced butter. Pulse until butter pieces are about the size of peas. Pour mixture into prepared baking dish and press evenly into dish. Bake in preheated oven for 18-20 minutes until the edges of the crust begin to brown.
- Make the Filling: In a small bowl combine baking powder (1/2 teaspoon) and flour (1/4 cup) and set aside.
- In a large bowl, whisk the eggs (4) until smooth. Add sugar (2 cups), lemon zest (2 1/2 teaspoons), and lemon juice (1/3 cup), and combine. Add flour mixture and combine. Pour filling over hot crust and bake in preheated oven for 25 minutes or until filling is set. Cool bars in the pan set on top of a cooling rack for about half an hour. Remove bars from pan and cool on rack completely.
- Lift a generous layer of powdered sugar onto bars. Cut bars and serve.
Notes
- Juice: Most grocery stores put their citrus on sale, and you can get a huge bag for super cheap. Next time you see lemons like that, buy them, cut them, and store the juice in the freezer. You’ll thank me! You can also freeze the zest too!
- Butter: For the crust, you’ll want your butter as cold as possible. Why? This helps your crust retain as much structure as possible, standing up against the strong lemon curd.
- Cutting: If you want cleaner cuts for your lemon bars recipe, make sure your knife is cold and wipe it with a chilled damp towel between cuts. My grandma taught me to let the knife sit in a tall glass filled with ice water for a few minutes before I use it.
Nutrition
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These lemon bars are FABULOUSLY WONDERFUL! My husband gave them 2 thumbs up! I have definitely saved this recipe & will be making them again & again! I took them over to a friends home & they were a hit! Thank you so much for sharing!!!
Audra, I’m so happy you and your hubby enjoyed these. My hubby wanted me to open a bakery after one bite of these. Seriously!!!
Here in Florida, spring is in the air. I know this because my car is covered in pollen and my sinuses are feeling angry. But I also know because I want something lemony. It’s not often that I go out of my way for something with lemon, but lately I’ve been getting my mouth watering. Besides, what is spring without a little fresh lemon? To satisfy the urge, I knew I had to make my dreamy lemon cream bars, the easiest, creamiest lemon bars ever.
I’ve tried these bars before, and will make it again
Thanks, Lacie! ? Happy to hear you like it!
I love so many of your recipes!! This looks like another hit! Can’t wait to try it.
1 question. In step #2 of the instructions, it says for the crust, to “set aside and cool”, then step #4 says to “pour filling over hot crust”. hmmm?
Hi Bev! Happy your liking so many of our recipes <3. Well, those instructions are a big ooops. Do not cool the crust, pour the filling into the hot crust <3
Wow, these luscious lemon bars are to die for!!! You weren’t kidding when you said bakery quality, even better!!!my husband loved them as well.i had to make a second batch. These will be a beautiful addition to all the Christmas cookies I’m making for gifts. Thank you so much for the best recipe!!!!!!
You’re so welcome, Leslie 🙂
I want to try these lemon bars, but for some reason can’t find the recipe. Am I just not looking in the right place?
Hi Raelynn. The recipe is back up on the site. Sorry for the confusion. We had to reformat all of our pages recently.
Hey Kathleen, definitely wanna give these a try but need some help. Any suggestions on making the crust without a food processor? I know this may sound silly. But I have a blender…..lol thanks from San Francisco. CA
Hi Ebony. No Prob. Just put all the ingredients in a bowl and use a pastry blender or two knives to cut the butter in until the mixture resembles coarse meal.
Made bars last night – delish. However, followed instructions, cool crust and then added lemon filling. Took for ever to cook. Reread instructions – and found “pour filling onto hot crust – I am thinking the cooled crust was the problem?????
Hi Anne. It’s hard to believe that it would affect the cooking time so much but I think it does. The hot crust must bring the filling up to temperature quickly! I’m glad they ultimately turned out well for you. I love these bars 😉
I can attest that these lemon bars are absolutely delicious! No doubt, this is my go to recipe as I will be making them for the 5th time this year!
Hi Dawn thanks so much for sharing your experience with these Lemon Bars. This is my go to recipe as well!
They look fab!
Do they freeze well?
Hi Bonnie. Thanks! Yes I like the way they freeze. I freeze them in a single layer until they’re hard them pop them in a ziplock. When I pull them out of the freezer, I sprinkle them again with powdered sugar. Hope that helps.
It does, thank you!!
These look DELICIOUS!
Thanks girlfriend!!! Let me know if you make these bars!
Though it is raining in Vancouver B.C. tonight the house smells heavenly while the lemon bars are cooling off…can’t wait to sample! Thanks for sharing1
Hey Georina I hope your family loves them as much as we do!