Ever had a dessert that feels like pure sunshine in every bite? That’s exactly what lemon bars are. They’re tangy, sweet, buttery, and let’s be real pretty much the dessert equivalent of a warm hug on a rough day. The creamy lemon custard topping paired with the crumbly, buttery shortbread crust is an unstoppable duo. If you’ve never made lemon bars at home, don’t worry. This recipe is totally doable, even if you’re not exactly the “fancy baker” type.

And the best part? They’re easy enough to whip up on a casual weeknight, but impressive enough to bring to a party where everyone suddenly thinks you’re a pastry chef. So, grab those lemons rolling around in your fridge (you know the ones), and let’s turn them into the dessert of your dreams.

Recipe Snapshot:

Category	Details
Yield	24 bars
Serving Size	1 bar
Prep Time	20 minutes
Bake Time	45 minutes
Cooling Time	2 hours
Total Time	About 3 hours 15 minutes
Calories per Serving	~230
Primary Cooking Method	Baking

Calories are approximate and may vary depending on exact ingredients used.

Lemon Bars Recipe

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

bar

Prep time

minutes

Bake Time

minutes

Calories

230

kcal

If you’re on the hunt for a dessert that’s equal parts refreshing and indulgent, this lemon bars recipe is where it’s at. The buttery shortbread crust makes the perfect base for a luscious lemon filling that’s silky, tart, and sweet in all the right ways. Dust with powdered sugar, cut into squares, and you’ve got a treat that’s practically begging to be devoured.

Ingredients

For the Shortbread Crust
2 ½ cups (300g) all-purpose flour
⅔ cup (66g) confectioners’ sugar
½ teaspoon salt
12 tablespoons (170g) unsalted butter, melted
For the Lemon Filling
3 cups (600g) granulated sugar
Zest of 3 lemons
½ cup (60g) all-purpose flour
8 large eggs, room temperature
1 cup (240ml) fresh lemon juice

Directions

Prep the Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
Make the Crust
In a large bowl, whisk together the flour, confectioners’ sugar, and salt. Stir in the melted butter until a crumbly dough forms. Press the dough firmly and evenly into the prepared pan. Bake for 20 minutes, or until lightly golden.
Infuse the Sugar
In a food processor, pulse the granulated sugar with lemon zest until fragrant and pale yellow. This step is optional, but trust me, it makes the flavor pop.
Mix the Filling
In a large bowl, whisk together the lemon sugar, flour, eggs, and lemon juice until smooth. The mixture will be liquidy, that’s normal!
Bake the Bars
Pour the filling over the hot crust (don’t let it cool first). Bake for 25 minutes, rotating the pan halfway through, until the edges are set and the center still has a slight jiggle.
Cool Completely
Let the bars cool at room temperature for about 1 hour, then transfer to the refrigerator for at least 2 hours to set fully.
Slice and Serve
Once chilled, lift the bars out using the parchment paper. Dust with confectioners’ sugar, slice with a damp knife (wiping between cuts), and serve.

Extra Tips

Use room temperature eggs: Cold eggs can make the filling harder to whisk smooth. Let them sit out for 30 minutes before using.
Don’t overbake: The filling should still have a slight jiggle when you pull it from the oven. It will set as it cools.
Cut clean slices: Chill the bars completely and use a sharp knife wiped clean between cuts. A damp knife makes picture-perfect edges.
Balance the sweetness: If you prefer extra tart bars, reduce the sugar in the filling by ¼ to ½ cup.
Decorate: A dusting of powdered sugar is classic, but you can also add thin lemon slices or candied peel for a fancier look.

Equipment List

9×13-inch baking pan
Parchment paper
Mixing bowls
Whisk
Food processor (optional)
Stand mixer or hand mixer (optional)
Microplane or zester
Measuring cups and spoons
Sharp knife

Substitution Options

These lemon bars are pretty flexible, so don’t stress if you need to swap out an ingredient or two:

Flour: Need gluten-free? Use a cup-for-cup gluten-free flour blend for both the crust and filling. Almond flour also works for the crust, giving it a nutty twist.
Butter: Dairy-free? Substitute with vegan butter or coconut oil. Just note that coconut oil will give the crust a subtle coconut flavor.
Sugar: Watching your sugar intake? Swap granulated sugar with coconut sugar (for a darker flavor) or use a sugar substitute like monk fruit sweetener. Keep in mind it may slightly affect texture.
Eggs: For a vegan version, replace each egg with ¼ cup of aquafaba (the liquid from a can of chickpeas) or use a commercial egg replacer. The texture will be slightly different but still delicious.
Lemon Juice: No fresh lemons? Bottled lemon juice works in a pinch, but fresh really does give the brightest, zingiest flavor.

Make-Ahead Tips

One of the best things about lemon bars is how well they fit into your schedule. Here are some make-ahead tricks:

Prepare the crust ahead: You can press the shortbread crust into the pan, cover it tightly, and refrigerate it for up to 2 days before baking. Just pop it into the oven when you’re ready.
Fully bake in advance: Lemon bars taste even better the next day. Bake them completely, let them cool, cover tightly, and store in the fridge overnight. This makes them perfect for parties or holidays.
Freeze for longer storage: Once cooled and cut, wrap bars individually or layer them with parchment paper in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight and dust with powdered sugar before serving.

Storage Instructions

Storing lemon bars properly keeps them fresh and tasty:

Room Temperature: Lemon bars can sit out at room temperature for up to 6 hours if covered, but longer than that and they should be chilled.
Refrigerator: Store cut bars in an airtight container in the fridge for up to 1 week. Place parchment paper between layers to keep them from sticking.
Freezer: For longer storage, wrap each bar tightly in plastic wrap and place in a freezer-safe container. They’ll keep for up to 3 months. Thaw overnight in the fridge before serving, then dust with fresh powdered sugar.

FAQ Section

Can I make lemon bars without parchment paper?
Yes, but parchment makes your life easier. Without it, grease the pan generously and expect a little more effort when removing the bars.

Why did my lemon bars crack?
Overbaking is usually the culprit. Pull them out while the center still has a slight jiggle—they’ll firm up as they cool.

Can I double the recipe?
Absolutely! Just use a larger sheet pan (like 12×17) and keep an eye on the bake time, as it may need a few extra minutes.

How do I get the powdered sugar to stick?
Dust the bars just before serving. If added too early, the sugar can dissolve into the surface.

What if my bars are too runny?
They likely needed more baking time or weren’t cooled long enough. Make sure they rest in the fridge for at least 2 hours.

Food Safety

Eggs: Since this recipe uses a lot of eggs, always make sure they are fresh and stored in the refrigerator before use. If any eggs are cracked or have an off smell, discard them.
Lemon juice: Use clean, washed lemons and fresh juice. Avoid using fruit that looks bruised or moldy.
Cooling time: Don’t rush the cooling process. Letting the bars set in the fridge prevents bacterial growth that can happen if custard-style desserts are left out too long.
Storage: Always refrigerate leftover bars within 2 hours of baking to keep them safe and fresh.

Ingredient Selection Guide

Lemons: Choose bright yellow lemons that feel heavy for their size they’ll be juicier. Organic lemons are ideal since you’ll be using the zest.
Flour: Use unbleached all-purpose flour for consistent texture. For gluten-free versions, a 1:1 substitute blend works best.
Sugar: Granulated white sugar gives the cleanest citrus flavor, while superfine sugar dissolves more easily in the filling.
Butter: Go for unsalted butter so you can control the salt level. High-quality butter will give the crust a richer taste.
Eggs: Large, fresh eggs are key for the custardy filling. The fresher they are, the better the bars will be set.

Serving Suggestions

Classic style: Serve with a light dusting of powdered sugar for that iconic look.
Party platter: Cut into bite-sized squares and arrange them on a tray with fresh berries for a pop of color.
With tea or coffee: Lemon bars pair beautifully with a hot cup of tea or coffee, balancing the tartness with a warm sip.
Summer twist: Add a dollop of whipped cream and a sprig of mint for a refreshing finish.
Holiday treat: Garnish with candied lemon peel or a drizzle of white chocolate to make them festive.

Nutritional Information (per bar)

Calories: ~230
Fat: 9g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 90mg
Carbohydrates: 35g
Fiber: 0.5g
Sugars: 25g
Protein: 3g

Nutrition values are estimates and will vary based on ingredients and portion sizes.

Final Thoughts

Lemon bars really are the dessert that never disappoints. They’re bright, tangy, and buttery with just the right amount of sweetness to balance things out.

Whether you’re baking them for a party, a family gathering, or just because you’re craving something citrusy on a Tuesday night, they’ll always hit the spot.

The shortbread crust is sturdy but tender, and that luscious lemon topping practically melts in your mouth.

With simple ingredients and easy steps, this recipe is proof that sometimes the most delightful treats don’t need to be complicated. So the next time life hands you lemons… you know exactly what to do

Sunshine in Every Bite: The Ultimate Lemon Bars Recipe

Recipe Snapshot: