The Perfect Lemon Bar Recipe
About This Perfect Lemon Bar Recipe
These lemon bars are everything a lemon bar should be: buttery, bright, gooey, and dangerously addictive. The shortbread crust has the perfect amount of bite, which balances the silky lemon topping beautifully. They’re simple, nostalgic, and honestly—one of my favorite desserts ever. If you love lemon, you will be obsessed.
Why You’ll Love This Recipe
Classic flavor — bright lemon filling + buttery shortbread = perfection
Easy to make and great for beginners
Perfect texture — soft, gooey top with a sturdy crust
Feeds a crowd — ideal for parties, holidays, potlucks
Flexible — dust with powdered sugar, or add zest for extra lemoniness
Ingredients You’ll Need
Shortbread Crust
All-purpose flour
Granulated sugar
Salted butter, melted
Vanilla extract
Lemon Topping
Eggs (room temp)
Granulated sugar
Flour
Fresh lemon juice
Powdered sugar (for dusting)
How to Make Them
Mix the shortbread crust ingredients, press into a lined 9×13 pan, and bake until lightly golden. Whisk together the lemon filling (sugar, flour, eggs, lemon juice), pour it over the warm crust, and bake again until set. Let the lemon bars cool completely, refrigerate, slice, and dust with powdered sugar. That’s it — so easy.
Tips for Success
Use fresh lemon juice — bottled won’t have the same brightness.
Room-temperature eggs help the filling whisk together smoothly.
Don’t overbake — remove when the center is set but still soft.
Chill before slicing for clean cuts.
Dust just before serving so the powdered sugar stays pretty.
Frequently Asked Questions
Can I use Meyer lemons?
Yes! They make the bars slightly sweeter and floral.
Why did my topping crack?
Usually from overbaking. Pull them when the center is just set.
Can these be frozen?
Absolutely — freeze in slices, well-wrapped, for up to 3 months.
Can I make them thicker?
Use an 8×8 pan and reduce the crust by 25%.
What to Serve With Lemon Bars
Fresh berries
Whipped cream
More Recipes You’ll Love
Lemon Bars
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup salted butter, melted
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
- 2 1/2 cups granulated sugar
- 1/2 cup flour
- 2/3 cup fresh lemon juice
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Grease or line an 9 x 13 inch baking pan with parchment paper.
- In a mixing bowl, combine the flour, sugar, vanilla and melted butter. Mix until a ball forms and dough is completely mixed.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 20-30 minutes, or until edges are lightly golden brown. Remove from the oven and let it cool slightly.
- In a large mixing bowl, whisk together the granulated sugar and flour.
- Add the eggs and mix thoroughly.
- Stir in the lemon juice until the mixture is smooth and well combined.
- Pour the lemon filling over the baked shortbread crust, spreading it out evenly.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
- Remove from the oven and let the lemon bars cool completely in the pan on a wire rack and then transfer to refrigerator.
- Once cooled, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board.
- Dust with powdered sugar, and ENJOY!
Some Cooking Essentials:
Kitchenaid Mixer
All Clad Measuring Cups
9x13 Pyrex Baking Dish
Citrus Juicer
Mesh Strainer
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