Perfect Lemon Bars

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These Lemon Bars are the quintessential party dessert, baking up perfectly sweet while still lemony and tart. Very few, simple ingredients are needed to make this recipe from scratch and they always are the first to go at any get-together. 

 

The Perfect Lemon Bar Recipe

The trouble with lemon bar recipes on the internet is finding the right one with that perfect balance between the buttery and sweet shortbread crust with the gooey, tart, and sweet (but not too sweet) very lemon filling. There aren’t that many variables, but not having enough lemon juice or even too much can give you lackluster lemon bars. It’s taken me a little time to get there, but we made it and today is the day you all get this fabulous lemon bar recipe that (hopefully) won’t let you down.

Let’s Talk Lemons

I want you to have the best possible results, so let’s talk lemons, shall we?

Do I have to use fresh lemon juice?

Yes! If you want that super tart and sweet balance that lemons bars are known for, you need to use the real stuff. Please please please don’t use the kind from the bottle!

How many lemons will I need?

There are large and small lemons on the market and all will yield different amounts of juice. I would recommend getting 3 large lemons for this recipe to juice. I usually am ok with just two, but sometimes you get a less juicy lemon and will need to top off your half cup with an extra squeeze from that third one.

Shortbread Crust

These lemon bars are keeping things classic with a shortbread crust. I really love using powdered sugar in the shortbread base because its finer texture makes the shortbread a little more tender which works perfectly with the slightly gooey and sticky lemon filling. Mix that with some softened salted butter, flour, and some vanilla for flavor and you’ve got yourself a killer base.

If you’re not into shortbread feel free to make the base something you like. I think a sugar cookie base would be yummy or something like a graham cracker crust but made from golden Oreos or Nilla wafers. The possibilities are endless!

Can I Double this Lemon Bar Recipe?

Yes! The recipe as written is meant for a square 8×8 or 9×9 baking dish. If you’d like to double it, bake in a 9×13 pan. The pan is not exactly double but works perfectly fine.

How to Make Lemon Bars

For full details on how to make lemon bars, see the recipe card down below 🙂

Prep and Preheat

Spray 8×8 or 9×9 square glass baking pan with nonstick cooking spray and line parchment paper (optional). Lightly spray parchment with more cooking spray and set aside. Preheat oven to 350 degrees.

Do I have to use a glass pan?

No, but I would strongly recommend it. Metal pans tend to give off a metallic flavor to the bars after baking, so to avoid that, bake in a glass dish.

Make Shortbread Crust

In a medium-sized bowl, mix butter, flour, powdered sugar, and vanilla until a dough starts to form. If you notice the dough not coming together, your butter may be too cold. Mix with your hands so the heat from your hands can help bring the dough together. 

Bake Crust

Press dough evenly into the bottom of the prepared pan. Bake 12-15 minutes or until edges are barely golden brown.

Make Lemon Filling

While crust bakes, make the lemon filling. Whisk sugar together with lemon juice, eggs, and flour. Once the crust is done baking, pour lemon filling over the hot crust.

Bake, Cool, and Garnish!

Bake 20 minutes or until set. Cool completely, cut into squares and top with powdered sugar.

Why do I have a thin, white layer on top of my lemon bars after baking?

These are air bubbles that got caught in the lemon filling! Having these air bubbles show up on top of your baked lemon bars is completely normal! It won’t change the taste and is nothing that a little extra powdered sugar can’t cover 😉 

Storing Lemon Bars

I like storing my lemon bars in an airtight container in the fridge. When you pull them out, you may need to add another light layer of powdered sugar, but besides that, they should last a good week in the fridge (if you don’t eat them all first!)

Freezing Instructions

This lemon bar recipe can be made ahead of time by freezing it for up to 3-4 months.

To Freeze. Cut the cooled bars (without powdered sugar) into squares, then place them onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place them into a large plastic bag to freeze.

To Serve. Thaw in the refrigerator overnight, then dust with powdered sugar right before serving.

More Lemon Recipes to Make!

• Lemon Crinkle Cookies
• Lemon Bar Ice Cream
• Lemon Blueberry Bars
• Lemon Creme Brulee Bars
• Lemon Lush (Lemon Lasagna)

Pin/print/bookmark/save this recipe! It’s such a good classic to have around. The printable recipe card is down below, enjoy 🙂

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