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The BEST Lemon Bars Recipe – Tangy, Sweet & Perfectly Buttery!

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Classic homemade lemon bars with a buttery shortbread crust and tangy-sweet lemon custard filling. These bright, refreshing dessert bars are perfectly balanced, elegantly simple, and absolutely delicious!

Ingredients

Scale

For the Shortbread Crust:

  • 2 cups (250g) all-purpose flour
  • ½ cup (60g) powdered sugar
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature

For the Lemon Filling:

  • 4 large eggs, room temperature
  • 1½ cups (300g) granulated sugar
  • ⅔ cup (160ml) fresh lemon juice (about 4-5 lemons)
  • 2 tablespoons lemon zest (from about 2 lemons)
  • ¼ cup (30g) all-purpose flour
  • ¼ teaspoon baking powder
  • Pinch of salt

For Topping:

  • Powdered sugar, for dusting

Instructions

  • Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Lightly grease the parchment paper with butter or cooking spray.
  • Make the crust: In a large mixing bowl, combine 2 cups flour, ½ cup powdered sugar, and ¼ teaspoon salt. Add the softened butter and mix with an electric mixer on medium speed (or use a wooden spoon) until the mixture comes together and resembles coarse crumbs, about 2-3 minutes. The mixture should hold together when pressed.
  • Press crust into pan: Transfer the crumbly crust mixture into your prepared pan. Using your hands or the bottom of a flat measuring cup, press the mixture firmly and evenly into the bottom of the pan, creating a compact, smooth layer. Make sure to press it all the way to the edges and into the corners.
  • Par-bake the crust: Bake the crust for 18-20 minutes until lightly golden around the edges. It should look set and slightly firm to the touch. Remove from oven but keep the oven on.
  • Make the lemon filling: While the crust bakes, prepare the filling. In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly pale. Add the fresh lemon juice and lemon zest, whisking until smooth.
  • Add dry ingredients to filling: In a small bowl, whisk together ¼ cup flour, baking powder, and a pinch of salt. Add this to the lemon mixture and whisk thoroughly until completely smooth with no lumps. The mixture should be liquid but slightly thickened.
  • Pour filling over hot crust: Immediately after removing the crust from the oven, give the lemon filling a good stir, then carefully pour it over the hot crust. The hot crust helps the filling set properly. Use a spoon to spread it evenly if needed, making sure it reaches all corners.
  • Bake the bars: Return the pan to the oven and bake for 22-25 minutes. The filling should be set around the edges but still have a slight jiggle in the center—it will firm up as it cools. Don’t overbake or the filling will crack and become rubbery.
  • Cool completely: Remove from oven and place the pan on a wire rack. Let the lemon bars cool to room temperature in the pan for about 1 hour, then refrigerate for at least 2 hours or until completely chilled and firm. This cooling and chilling step is crucial for clean slicing!
  • Cut and serve: Once thoroughly chilled, use the parchment overhang to lift the entire slab out of the pan onto a cutting board. Using a sharp knife wiped clean between cuts, slice into 16 large squares or 24 smaller bars. Just before serving, dust generously with powdered sugar using a fine-mesh sieve. Store any leftovers in the refrigerator.

Notes

  • Fresh lemon juice is essential: Do not use bottled lemon juice—it lacks the bright, fresh flavor needed for exceptional lemon bars.
  • Room temperature ingredients: Both eggs and butter should be at room temperature for best texture and easy mixing.
  • Don’t skip chilling: The bars must be completely chilled before cutting or they’ll be messy and won’t slice cleanly.
  • Pour filling on hot crust: Adding the filling to the hot crust helps it adhere and creates better layers.
  • Powdered sugar timing: Dust with powdered sugar just before serving, not ahead of time, as it can absorb moisture and disappear into the bars.
  • Pan size matters: Using a different pan size will affect baking time and the thickness of your bars.

Nutrition

Find it online: https://focialy.com/lemon-bars-recipe/