Indulge in these sweet and tangy lemon bars with the easiest and most delicious recipe! They will become a household favorite, perfect for any occasion.
These tangy lemon squares are the ultimate treat. They have a simple shortbread crust, fresh lemon curd, and a dusting of powdered sugar. They are the pinnacle of lemon desserts and a must-bake for any lemon lover.
With a buttery crust and tangy lemon filling, these bars will surely be a hit with everyone. If you like this recipe, try lemon blossoms, lemon zucchini bread, lemon chiffon pie, and lemon poppy seed muffins.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Vanilla extract: Use the pure stuff, please.
- Lemon zest: Freshly zested using a microplane
- Lemon juice: Use fresh lemon juice. One regular lemon yields 2-3 tablespoons of lemon juice.
How to make Lemon Bars
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Mix the butter, granulated sugar, vanilla extract, and salt in a medium bowl. Add the flour and mix until combined. Spread and pat the crust into the bottom of a 9×13-inch casserole dish lined with parchment paper. Bake in a preheated oven for about 15 minutes.
Meanwhile, whisk the granulated sugar, all-purpose flour, eggs, lemon zest, and lemon juice in a large bowl. Pour the mixture over the warm crust. Bake in the preheated oven for 25 minutes. Let the lemon bars cool for a while before covering them and placing them in the fridge for 2 hours up to overnight. When slicing the bars, use a sharp knife, run it under warm water, and dry it between each cut.
Preparation Tips
- Line the baking dish with parchment paper to make it easy to remove the lemon bars. For a quick tutorial, watch this video.
- Always pour the lemon filling over a warm crust, not a cool crust. If you let the crust cool, you run the risk of the lemon bars flipping. The crust will be on the top, and the lemon filling will be a mess on the bottom of the dish.
- Don’t try to cut the bars too early. They need adequate chilling time, at least 2 hours, but I prefer to chill them overnight.
- Slice the bars using a sharp knife. For extra clean cuts, rinse the knife with hot water and dry it between each cut.
Frequently Asked Questions
Store the lemon bars in an airtight container in the fridge for up to 5 days. Remove them from the refrigerator about 45 minutes before serving to bring them to room temperature.
Freeze thoroughly cooled lemon bars in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
More Dessert Bar Recipes
Lemon Bars
Ingredients
Shortbread Crust
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
Lemon Filling
- 2 cups granulated sugar
- ½ cup all purpose flour
- 6 large eggs
- 2 tablespoons lemon zest
- ¾ cup fresh lemon juice
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees. Line a 9×13 inch baking dish with parchment paper.
- In a medium bowl, mix the butter, granulated sugar, vanilla extract, and salt. Add the flour and mix until combined. Spread and pat the crust into the bottom of the prepared baking dish.
- Bake in a preheated oven for 20 minutes or until very lightly browned.
- Meanwhile, whisk the granulated sugar, all-purpose flour, eggs, lemon zest, and lemon juice together in a large bowl. Pour the mixture over the warm crust.
- Bake in the preheated oven for 25 minutes rotating the dish from front to back halfway through the baking period.
- Let the lemon bars cool for a while before covering them and placing them in the fridge for 2 hours up to overnight. When slicing the bars use a sharp knife and run it under warm water and dry it between each cut.
Notes
- Line the baking dish with parchment paper to remove the lemon bars easily. Watch here for a quick tutorial.
- Always pour the lemon filling over a warm crust, not a cool crust. If you let the crust cool, you run the risk of the lemon bars flipping. The crust will be on the top, and the lemon filling will be a mess on the bottom of the dish.
- Don’t try to cut the bars too early. They need adequate chilling time, at least 2 hours, but I prefer to chill them overnight.
- Slice the bars using a sharp knife. For extra clean cuts, rinse the knife with hot water and dry it between each cut.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Marie
These bars were yummy! My kids and husband loved them! Of course they love lemon everything!
Beth Pierce
I love lemon everything too so I understand.
Ralph H
I love these lemon bars. I appreciated your tip that to achieve a good cut, we need to wash the knife in warm water and let it dry out after every slice. Thanks for the recipe.
Beth Pierce
My pleasure, Ralph!
Maureen
I love how easy these are to make. Plus, these bars are so good and with their true lemon flavor, it is the perfect afternoon treat along with you a yummy beverage.
Beth Pierce
I agree, Maureen!
Michelle
Wow, what a delicious dessert option! They’re perfect and so incredibly delicious, making an excellent sweet snack to serve guests for a dinner party, birthday celebration, or pool party!
Emily
I love a good lemon bar! I have had such an abundance of lemons in my backyard right now, this would be the perfect treat to make this week.
Beth Pierce
Thanks, Emily! Enjoy!
Diane
Can you make them for diabetics?
Beth Pierce
I am not sure, Diane as I do not cook with sugar substitutes. Maybe the readers have an answer.
Sherri Graham
I’m making these for the 6th time for my family and they always request them. The fresh lemon juice and peel really make it great!
Beth Pierce
Thank you, Sherri! I am so happy that you and your family like them! They are delicious!
Kevin H
In the spirit of April Fool’s Day, would lemon flavor Magnesium Citrate work in place of lemon juice?
Beth Pierce
No I do not think so!
Nicole Hood
Oh yum I love these lemon bars! The whole family loved them. Such a tasty spring dessert and so easy to make.
Beth Pierce
Thanks, Nicole! So glad that you and your family enjoyed them!
Lavana
We used your recipe yesterday and safe to say it may now be a family favorite! Absolutely delicious!!
Rosey B
I can’t decide if I’d like them better cold or at room temp. They are delicious both ways. I am going to try another one and I will report back!
Beth Pierce
Thanks, Rosey! The struggle is real!
Tahila Mongoya
This recipes is so easy to follow and is absolutely delicious! Fantastic lemon flavor.
Alice
Loved this recipe! Super easy to make and the lemon flavor was out of this world.
Sandra Kendrick
These lemon bars were so good! Definitely making it again for Easter! What a yummy dessert!
Beth Pierce
Thanks, Sandra! Happy Easter!
Ella
Such a great treat! Amazing lemon flavor. A new family favorite. I’d love to make this again!
Gia K
My lemon-loving family is obsessed with these bars. SOOOOOOO GOOD!