Lemon Bars Recipe

If sunshine were a dessert, it would 100% be these lemon bars. We’re talking a buttery, melt-in-your-mouth shortbread crust topped with a silky, sweet-tart lemon filling that packs the perfect citrus punch. Every bite is a flavor explosion—bright, bold, and unapologetically refreshing. Whether you’re baking for a summer brunch, a holiday tray, or just because you’re craving something sweet and tangy, this lemon bars recipe is a total showstopper. Trust me, these little squares of joy won’t last long on the plate!

Why You’ll Love This Recipe

• Bright, bold flavor: That zesty lemon filling is truly the star of the show.
• Simple pantry ingredients: Nothing fancy—just everyday staples coming together in the best way.
• Perfect texture combo: Buttery, crumbly base meets smooth, creamy top.
• Great make-ahead treat: Stays fresh and fabulous even after chilling.
• Crowd favorite: These beauties disappear fast at every gathering!

Recipe Snapshot

Feature	Details
Category	Dessert
Recipe Type	Baked Bars
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes + cooling
Servings	16 squares
Focus Keyword	lemon bars

Ingredients

Shortbread Crust

• 1 cup all-purpose flour
• 0.5 cup unsalted butter cold and cubed
• 0.25 cup powdered sugar
• 1 pinch salt

Lemon Filling

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 3 eggs large
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest finely grated

How to Make Lemon Bars

Step 1: Preheat and prep

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting later.

Step 2: Make the shortbread crust

In a bowl, mix the flour, powdered sugar, and salt. Add in the cold butter cubes and cut it in using a pastry cutter (or your fingertips) until the mixture looks like coarse crumbs. Press it evenly into the pan and bake for 18–20 minutes, until the edges are just starting to turn golden.

Step 3: Whip up the lemon filling

While the crust is baking, whisk together the sugar, flour, eggs, lemon juice, and zest until silky smooth. Pour this luscious mixture over the warm crust as soon as it comes out of the oven.

Step 4: Bake to perfection

Return the pan to the oven and bake for another 18–20 minutes, or until the center is just set and doesn’t jiggle when you nudge the pan.

Step 5: Cool and chill

Let the bars cool at room temp for about an hour, then transfer to the fridge to chill for at least 2 hours (overnight is even better!).

Step 6: Dust and slice

Once chilled, dust the top generously with powdered sugar, slice into squares, and serve with a little lemon zest if you’re feeling fancy!

Pro Tips for Perfect Lemon Bars

• Use fresh lemons, always. Bottled juice just doesn’t have that same magic.
• Chill before cutting—this helps the bars set and makes slicing clean and easy.
• Wipe your knife between cuts for those bakery-level sharp edges.
• Add a touch of vanilla extract to the filling for an extra layer of flavor.

Flavor Variations

• Lavender Lemon Bars – Add a teaspoon of culinary lavender to the crust.
• Coconut Crust – Swap out part of the flour for shredded coconut.
• Lime Bars – Switch the lemon juice for lime for a tropical twist.
• Berry Swirl – Dollop raspberry puree on top before baking and swirl with a knife.

Serving Suggestions

• Serve chilled with fresh berries on the side.
• Pair with a glass of iced tea or a lavender latte.
• Add a scoop of vanilla ice cream for an indulgent dessert plate.

Make-Ahead and Storage

You can make these lemon bars a day or two ahead—they only get better with time! Store in an airtight container in the fridge.

Leftovers

Leftover bars will keep in the fridge for up to 5 days. Just be sure to keep them tightly covered so they don’t dry out.

Freezing

Yes, these freeze beautifully! Freeze individual bars on a baking sheet first, then transfer to a container or bag. They’ll last up to 3 months. Thaw in the fridge overnight before serving.

Reheating

No reheating necessary—lemon bars are best served chilled or at room temp. If you’re thawing frozen ones, just let them sit in the fridge until fully defrosted.

FAQs

Can I double this lemon bars recipe?
Yes, just use a 9×13-inch pan and double all the ingredients. Baking time may need a few extra minutes.

Why are my lemon bars runny in the middle?
They probably weren’t baked long enough. The filling should be set and not jiggle when shaken gently.

Can I use bottled lemon juice?
Technically yes, but fresh lemon juice gives the best flavor—trust me, it’s worth it.

Do lemon bars need to be refrigerated?
Yes! Because of the eggs in the filling, they should be stored in the fridge for safety and best texture.

Final Thoughts

These lemon bars are like a bite of sunshine, no matter the season. That balance of tart and sweet, the buttery crust, the cool, creamy filling—it’s dessert magic. Whether you’re baking for guests or just treating yourself (yes please), this recipe is one you’ll come back to again and again. So go on, grab those lemons and make your kitchen smell like pure joy.