Best Lemon Bars Recipe
Posted Apr 09, 2021, Updated Mar 15, 2025
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The best lemon bars recipe – a smooth & sweet lemon filling is baked on top of a buttery shortbread crust for the most delicious lemon squares ever. Plus these lemon bars are easy to make with only 8 ingredients!
Lemon bars are a classic dessert that are perfect to serve at any special occasion, potluck or picnic! This is seriously the best lemon square recipe ever. A smooth & sweet lemon filling sits on top of a buttery shortbread crust for a bright and sunny dessert that will have you coming back for seconds!
These lemon bars are easy to make with only 8 ingredients. Since they need to be chilled they’re a great make-ahead dessert too!
Lemon Bars: Ingredients & Substitutions
Let’s discuss the ingredients in this lemon bars recipe, as well as possible substitutions.
- Salted butter. Unsalted butter or vegan butter can be used in place of slated butter.
- All-purpose flour. Use an unbleached, all-purpose flour to make these lemon bars. Cake flour or pastry flour can be used, if necessary but I don’t recommend making substitutions.
- Powdered Sugar. Technically you can omit the powdered sugar on the top, but I don’t recommend it. No substitutions in the crust.
- Fine Sea Salt. If you use regular table salt (iodized) cut the amount in half.
- Eggs. Use whole, large eggs at room temperature for the best results.
- Granulated sugar. I typically use Wholesome Organic Cane Sugar to make these lemon squares, but any white, granulated sugar works well.
- Lemon Juice. I use bottled organic lemon juice to save time – however you can squeeze your own lemon juice from fresh lemons (about 2) if desired.
How to Make Lemon Bars
This lemon square recipe is super easy, but as always we’ll walk through how to make lemon bars step-by-step, and don’t forget to watch the video.
Line an 8×8” baking dish with parchment paper and lightly grease, set aside. I like to cut the sides so the paper sits nicely in the pan for easy removal.
Make the Shortbread Crust
To begin, make the shortbread crust. In the bowl of a standing mixer fitted with the paddle attachment, beat butter and vanilla, then add flour, powdered sugar and salt and beat until coarse, large crumbs form (about 60-90 seconds).
Transfer the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer.
One the dough is pressed into the pan, gently poke holes with a fork into the shortbread, making sure not to go all the way through the dough.
Then, bake for 15 minutes, or until the top looks just set. Remove from oven and let cool.
Make the Lemon Bar Filling
While the crust is baking, make the lemon bar filling. Begin by whisking the eggs together in a large bowl. Then add the sugar and whisk vigorously. Next, add the lemon juice and whisk until combined.
Finally, add the flour and whisk until the mixture is smooth
Assemble & Bake
Once the shortbread crust is baked and the filling is mixed, pour the filling over baked crust.
Bake for an additional 15-20 minutes or until the top is set and just barely jiggly.
Chill
Transfer the baking dish to the refrigerator and chill for at least 3 hours. It’s important to make sure the bars are completely set before cutting.
Serve
Once the lemon squares are chilled, dust them with powdered sugar, cut into squares and serve cold. I typically cut this lemon squares recipe into 16 pieces because it is rich.
Don’t forget to try our other favorite lemon desserts like lemon cookies (with a delicious lemon glaze), lemon poppy seed cake (or lemon poppy seed bread), lemon cupcakes with lemon frosting, and lemon pie!
Store
Store these lemon bars in an airtight container in the refrigerator for 5-7 days.
Freeze
This recipe can be frozen in two ways:
- Freeze the entire batch. If desired, let the lemon bars cool completely in the baking pan. Then wrap the pan tightly with plastic wrap and foil and freeze for up to two months. To eat, transfer the pan of lemon bars to the refrigerator to thaw overnight, then cut, dust with powdered sugar and serve cold.
- Freeze individual bars. I prefer this method because you can pull out one or two at a time to enjoy. Let the bars cool completely, then cut them into squares. Place the squares on a baking sheet with space in between and put them in the freezer until hardened. Then wrap in plastic wrap and store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Lemon Bars Recipe FAQs
Yes, I suggest storing these lemon bars in the refrigerator. They can be served at room temperature, but they stay fresh much longer if they are stored in the refrigerator.
If your lemon bars cracked it’s likely because they were over-baked. Try shortening the baking time.
You know these bars are done when the top looks set and the bars are just barely jiggly. Remember, they continue cooking a little bit when you pull them out of the oven, so do not over-bake.
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Lemon Bars (Lemon Squares)
Equipment
Ingredients
Shortbread Crust:
- ½ cup salted butter softened
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Lemon Filling:
- 2 eggs beaten
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- ¼ cup lemon juice (about 2 medium lemons, squeezed)
- 1 teaspoon lemon zest (optional)
Topping
- ¼ cup powdered sugar
Instructions
Make the Crust
- Preheat the oven to 350 degrees F. Line an 8×8” baking dish with parchment paper and lightly grease, set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter and vanilla.
- Add flour, powdered sugar and salt and beat until coarse, large crumbs form (about 60-90 seconds).
- Pour the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer.
- Gently poke shallow holes with a fork into the shortbread, making sure not to go all the way through the dough.
- Bake in preheated oven for 15 minutes, or until the top looks just set.
- Remove from oven.
Make the Filling
- While the crust is baking, make the lemon filling
- In a large bowl, whisk together eggs, then add sugar and whisk vigorously.
- Add lemon juice and whisk until combined
- Add flour and whisk until combined.
Assemble & Bake
- Pour the lemon filling over baked crust.
- Bake for 15-20 minutes or until the top is set and just barely jiggly.
Cool & Serve
- Transfer the baking dish to the refrigerator to chill for at least 3 hours.
- Once chilled, sprinkle the top with remaining powdered sugar, cut into squares and serve.
Video
Notes
- Salted butter. Unsalted butter can be used in place of slated butter.
- All-purpose flour. Use an unbleached, all-purpose flour to make these lemon bars. Cake flour or pastry flour can be used, if necessary.
- Powdered Sugar. Technically you can omit the powdered sugar on the top, but I don’t recommend it! No substitutions in the crust.
- Fine Sea Salt. If you use regular table salt (iodized) decrease the amount by half.
- Eggs. Use whole, large eggs at room temperature for the best results.
- Granulated sugar. I typically use Wholesome Organic Cane Sugar to make these lemon squares, but any white, granulated sugar works well.
- Lemon Juice. I use bottled organic lemon juice to save time – however you can squeeze your own lemon juice from fresh lemons (about 2) if desired.
- Freeze the entire batch. If desired, let the lemon bars cool completely in the baking pan. Then wrap the pan tightly with plastic wrap and foil and freeze for up to two months. To eat, transfer the pan of lemon bars to the refrigerator to thaw overnight, then cut, dust with powdered sugar and serve cold.
- Freeze individual bars. If you have leftovers and won’t eat them in time, freeze the lemon bars in individual servings. I prefer this method because you can pull out one or two at a time to enjoy. Let the bars chill completely, then cut them into squares. Place the squares on a baking sheet with space in between and put them in the freezer until hardened. Then wrap in plastic wrap and store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are seriously the best lemon bars I’ve ever had! The shortbread crust is amazing and the lemon filling has just the right amount of lemon. I was scared to over bake mine and took it out a little too early but even with the filling a little gooey it was still amazing. This is a keeper for my go to recipes!
Thank you so much Lisa! I’ so happy you love them so much, they are one of my favorites too!
Do you think a layer of raspberry jam on the crust before the lemon filling was poured on would work?
That sounds delicious! I think it would work, but now I want to try it too!
These are so delicious and easy to make! My family and I love them!
If I wanted to add a swirl of raspberry or boysenberry how would I do that? Thanks!
Any recipes for coeliacs and diabetics?? For friends yes…Will be baking away!! 🌹😊
These are amazing! I have never tried to make lemon bars using any other recipe than this and I never will. They were an instant hit the first time I made them. Easy, delicious, they come out perfect every time.
Thank you so much Paige!
Hi!
I love lemon, but I like lime better. Is there any way to substitute the lemon juice for lime juice or grapefruit? Thanks!!
Yes! You can substitute an equal amount of lime juice for sure, and I’m guessing grapefruit will taste delicious too (putting it on my list of things to try)!