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These classic lemon bars feature a buttery shortbread crust topped with a tangy lemon filling made from fresh juice and zest. Perfect for spring desserts, holiday gatherings, or bake sales, this easy recipe creates bright, refreshing bars with a balance of sweet and tart flavors. Serve chilled with a dusting of powdered sugar for a simple yet elegant treat.

Ingredients

For the Shortbread Crust

½ lb (16 Tbsp) unsalted butter, room temperature
½ cup granulated sugar
1 ½ tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt

For the Lemon Filling

7 large eggs, room temperature
3 cups granulated sugar
2 Tbsp lemon zest (from 4–5 lemons)
1 cup freshly squeezed lemon juice (from about 5 large or 8 medium lemons)
1 cup all-purpose flour
Confectioners’ sugar, for dusting

Instructions

Prepare the pan: Preheat oven to 350°F (175°C). Line a 13x9x2-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Make the crust: In a stand mixer fitted with a paddle attachment, cream the softened butter with ½ cup sugar until smooth. Mix in the vanilla, flour, and salt until crumbly but no dry flour remains. Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes, until the edges are lightly golden. Transfer to a wire rack to cool slightly.
Prepare the filling: While the crust bakes, whisk together the eggs and sugar in a large mixing bowl. Add lemon juice and zest, whisking until combined. Add the flour and whisk until completely smooth with no streaks of flour remaining.
Bake the bars: Pour the filling over the warm crust and bake at 350°F for 30–35 minutes, or until the center is set and no longer wobbly. Avoid overbaking.
Cool and chill: Let the bars cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours to fully set.
Cut and serve: Use the parchment overhang to lift the bars out of the pan. Place on a cutting board, slice into 18–20 squares, and dust with confectioners’ sugar before serving.

Why You’ll Love This Recipe

These lemon bars strike the perfect balance between sweet and tangy, with a buttery shortbread crust and a bright, citrusy filling. They’re easy to make, beautifully vibrant, and ideal for any occasion from casual gatherings to holiday spreads.

Tips

Use fresh lemon juice for the best flavor—bottled juice won’t give the same freshness.
For sharp, clean slices, chill the bars thoroughly and wipe the knife between cuts.
Don’t skip the parchment paper lining—it makes removing and cutting much easier.
If you like a more intense lemon flavor, add extra zest.

Variations and Substitutions

Citrus Swap: Try lime or orange juice and zest for a twist on the classic.
Gluten-Free: Substitute flour with a gluten-free all-purpose blend.
Less Sweet: Reduce the sugar in the filling by ½ cup if you prefer a tarter flavor.
Topping Options: Add toasted coconut or fresh berries on top for extra flavor and presentation.

FAQs

Can I make lemon bars ahead of time?
Yes, they actually taste better when chilled overnight. Store covered in the refrigerator.

How do I store lemon bars?
Keep them refrigerated in an airtight container for up to 4 days. They can also be frozen for up to 3 months.

Why is my filling runny?
The bars may be underbaked. Make sure the center is fully set before removing from the oven.

Serving

Dust generously with powdered sugar just before serving. Pair with tea, coffee, or a light fruit salad for a refreshing dessert.

Suggestions

Serve at picnics, bake sales, or potlucks for a crowd-pleasing treat.
Cut into bite-sized squares for a dessert platter.
Package individually for homemade edible gifts.