Lemon Bars

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make lemon bars, press a buttery shortbread crust into a pan and bake it until just set, then pour a lemon curd filling made from eggs, sugar, lemon juice, and flour over the warm crust and bake until firm. Cool completely, refrigerate, and dust with powdered sugar before cutting into bars.

Jump to Recipe

A good lemon bar should make you squint a little. Not because anything has gone wrong, but because the filling is tart enough to remind you there are actual lemons involved. This version uses two-thirds of a cup of fresh lemon juice plus zest in a smooth egg-and-sugar filling, poured over a shortbread crust that gets its own bake first so the bottom stays buttery and firm instead of dissolving under the curd.

The crust needs 18 to 20 minutes at 350°F, until the edges are lightly golden and the center looks dry. Then the oven drops to 325°F and the lemon filling goes directly onto the hot crust. Pull the pan when the edges are set and the very center has only a slight jiggle. If the filling sloshes, it is not done. If it is rock solid, you may have accidentally made citrus office furniture.

Cooling is not dead time here; it is what turns a soft pan of lemon filling into clean, sliceable bars. Give the bars at least 30 minutes at room temperature and another hour in the refrigerator before lifting them out by the parchment. Once chilled, the filling cuts cleanly and the shortbread holds underneath it. Dust with powdered sugar at the end, because apparently intensely tart yellow squares still require formalwear.

Prep20 minutes

Cook45 minutes

Total1 hour 35 minutes (including cooling)

Serves16 bars

DifficultyEasy

Ingredients

Servings

FOR THE SHORTBREAD CRUST:
1 cup (2 sticks / 227g) unsalted butter, softened to room temperature
1/2 cup (60g) powdered sugar, sifted
2 cups (240g) all-purpose flour
1/4 teaspoon salt
FOR THE LEMON FILLING:
4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
1/3 cup (40g) all-purpose flour
2/3 cup (160ml) fresh lemon juice (from about 4-5 large lemons)
1 tablespoon lemon zest (from about 2 lemons)
1/4 teaspoon salt
FOR FINISHING:
2-3 tablespoons powdered sugar, for dusting

Instructions

1Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides so you can lift the bars out later. Lightly grease the parchment.
2Make the shortbread crust: Beat the softened butter and powdered sugar together with a hand mixer or stand mixer on medium speed until pale and fluffy, about 2 minutes. Add the flour and salt and mix on low until the dough just comes together — it will look crumbly but will hold when pressed.
3Press the dough evenly into the bottom of the prepared pan. Use the flat bottom of a measuring cup to get it smooth and level all the way into the corners. The layer should be about 1/4 inch thick.
4Bake the crust for 18-20 minutes, until the edges are lightly golden and the center looks set and dry. Do not underbake it — a pale, soft crust will not support the filling.
5While the crust bakes, make the lemon filling: Whisk the eggs and granulated sugar together in a large bowl until combined. Add the flour, lemon juice, lemon zest, and salt. Whisk until completely smooth. Set aside.
6When the crust comes out of the oven, immediately reduce the oven temperature to 325°F (163°C). Pour the lemon filling directly over the hot crust — you do not need to let the crust cool first.
7Return the pan to the oven and bake for 22-25 minutes, until the filling is set at the edges and has only a very slight jiggle at the very center when you gently shake the pan. It should not look liquid or sloshy.
8Remove from the oven and let the bars cool in the pan at room temperature for at least 30 minutes, then transfer to the refrigerator and chill for at least 1 hour before cutting. Do not skip this step.
9Once fully chilled, lift the bars out using the parchment overhang and set on a cutting board. Dust generously with powdered sugar. Cut into 16 bars using a sharp knife, wiping the blade clean between cuts for tidy edges.
10Serve cold or at room temperature. Add a second dusting of powdered sugar right before serving if they've been sitting out.

Nutrition Information

Estimated per serving: 1 bar (recipe makes 16).

280Calories

4 gProtein

38 gCarbohydrates

13 gTotal Fat

8 gSaturated Fat

1 gFiber

24 gTotal Sugars

95 mgSodium

85 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Use fresh lemon juice, full stop. Bottled lemon juice produces a filling that tastes like it came from a cleaning supply cabinet, and you will know it and so will everyone else.
The parchment overhang is not optional. Trying to cut lemon bars out of an unlined pan is a grief experience that doesn't need to happen to you.
Let the knife do the work when cutting — one clean downward press, then wipe the blade. Sawing through lemon bars drags the filling and makes a mess that will bother you more than it bothers anyone eating them.

Substitutions

all-purpose flour (in filling) → cornstarch Use 3 tablespoons cornstarch in place of 1/3 cup flour for a silkier, more translucent filling — slightly different texture but equally good

unsalted butter → salted butter Works fine — just omit the 1/4 teaspoon salt from the crust

fresh lemon juice → fresh lime juice or a mix of lemon and lime Makes a great lime bar variation — use the same quantity and add lime zest instead of lemon zest

all-purpose flour (in crust) → 1:1 gluten-free flour blend Works well in the crust; use cornstarch in the filling instead of AP flour for a fully gluten-free bar

Storage Instructions

Store lemon bars in an airtight container in the refrigerator for up to 5 days. Layer between sheets of parchment or wax paper to prevent sticking. Do not store at room temperature for more than 2 hours due to the egg-based filling. Lemon bars can be frozen (before dusting with powdered sugar) for up to 2 months — wrap individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator and dust with fresh powdered sugar before serving.

Make Ahead

The shortbread crust can be pressed into the pan, covered with plastic wrap, and refrigerated up to 24 hours before baking. The full assembled bars are actually better made a day ahead — the filling firms up overnight in the refrigerator and cuts much more cleanly. Hold the powdered sugar dusting until just before serving.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Bake the lemon bars ahead and let them cool completely so the filling sets before slicing. Refrigerate them covered and add the final powdered-sugar dusting shortly before serving.

How do I store the leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 5 days. Layer between sheets of parchment or wax paper to prevent sticking. Do not store at room temperature for more than 2 hours due to the egg-based filling. Lemon bars can be frozen (before dusting with powdered sugar) for up to 2 months — wrap individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator and dust with fresh powdered sugar before serving.

Can I freeze it?

Yes. See the storage section on this page for exact freezing and thawing directions — most versions of Lemon Bars Recipe freeze well for up to 2–3 months when cooled fully first and portioned into airtight containers.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include all-purpose flour (in filling) → cornstarch; unsalted butter → salted butter; and fresh lemon juice → fresh lime juice or a mix of lemon and lime.

What's the most common mistake to avoid?

Use fresh lemon juice, full stop. Bottled lemon juice produces a filling that tastes like it came from a cleaning supply cabinet, and you will know it and so will everyone else.