These simple lemon bars are a delightful blend of sweet and tangy flavors! Featuring a vibrant, creamy lemon curd filling atop a buttery shortbread crust, they are a perfect treat.

Who doesn’t adore lemon bars?! It’s likely no surprise that these vibrant, zesty treats rank high among my favorite desserts. While I did include a vegan lemon bars recipe in my second cookbook, I have yet to unveil a classic lemon bars recipe—until now. I’m thrilled to finally share it with you!

If you’re a fan of lemony desserts, don’t miss our lemon cheesecake—it’s another perfect addition to your list of zesty treats! And you’ll also want to try our delicious cherry bars recipe for another fruity twist!

After extensive testing and fine-tuning, this recipe achieves the perfect balance between lemon filling and shortbread crust. The thick and creamy lemon curd layer offers just the right amount of tartness without being overly sweet. Meanwhile, the buttery crust is both crisp and delicate, creating a melt-in-your-mouth sensation.

This lemon bars recipe is simple to prepare. Enjoy them as a sweet treat whenever you like, or take them to spring and summer gatherings like potlucks and picnics. I bet they’ll be so popular, you won’t have any left over. These lemon squares always steal the show!

Ingredients for Lemon Bars

To whip up this easy lemon recipe, you’ll need the following ingredients:

Naturally, lemons are essential! Always opt for freshly squeezed lemon juice, as it offers a fresher and more vibrant taste than bottled alternatives. For an enhanced lemon flavor, I love incorporating lemon zest into the bars, though you can omit it if you find its texture in the lemon curd undesirable.
All-purpose flour – It goes into the crust for structure and helps thicken the filling to the perfect consistency.
Also known as confectioner’s sugar, it adds sweetness to the crust and enhances its soft texture. Dust the bars with a bit of powdered sugar before serving for a sweet and elegant touch.
Unsalted butter – Essential for the crust, its rich flavor elevates these bars beautifully.
Vanilla extract – It provides a warm, rich depth of flavor to the crust.
Eggs – They contribute to the smooth and creamy consistency of the filling.
Granulated sugar– It sweetens the tangy filling.

Granulated sugar – This ingredient adds the perfect touch of sweetness to balance the tangy filling.

And a pinch of sea salt – it brings all the flavors to life!

-Looking for something a bit more on the healthy side? Try these crunchy and satisfying granola bars for a different kind of bar treat!

Check out the full recipe with detailed measurements below.

Steps to Craft the Perfect Lemon Bars

This simple lemon bar recipe is made up of three key layers:

Making the crust
Making the lemon filling and baking the bars
Chilling

Begin with the crust. In a large mixing bowl, combine flour, powdered sugar, and salt using a whisk. Stir in melted butter and vanilla, mixing with a spatula until a soft dough takes shape. It’s normal for the dough to feel a bit oily!

Place the dough into an 8×8-inch pan fully lined with parchment paper. Gently press it using your fingers to ensure an even layer covering the base and slightly up the sides by 1/8-inch.

Pre-bake the crust at 350°F until it’s lightly golden, around 18 to 20 minutes. Then, gently prick it with a fork to release any air pockets.

Meanwhile, prepare the filling. Add the sugar to a large bowl. If incorporating lemon zest, gently massage it into the sugar with your fingertips.This step helps release the fragrant oils from the zest, giving the bars an extra punch of lemony goodness!

Add the flour and whisk to combine. Next, whisk in the eggs, then pour in the lemon juice. Mix just until the egg whites are fully blended and no streaks remain.

Spread the filling evenly over the warm crust and continue baking for an additional 20 to 25 minutes, or until the filling is firmly set.

Allow the bars to cool: Let them rest at room temperature for an hour, then place them in the fridge to chill for another two hours. This process helps the filling solidify completely, making the bars easier to cut.

Cut the bars into squares, sprinkle with powdered sugar right before serving, and savor the flavor!

Top Tips for Perfect Lemon Bars

Lemon bars have a tendency to stick. To prevent this, make sure to both grease the pan and line it completely with parchment paper. By doing so, you’ll ensure the bars can be easily removed before serving.
It’s common for small bubbles to appear on the surface of lemon bars. This occurs when air from the egg mixture rises during baking. Fortunately, these bubbles won’t impact the flavor or texture of your bars and can be easily concealed with a dusting of powdered sugar. To reduce their occurrence, avoid overmixing the filling, as excessive whisking introduces air into the mixture.
Allow them to cool and chill. The most challenging aspect of this lemon bars recipe is resisting the temptation to devour them immediately! For the cleanest slices, let the bars cool to room temperature for an hour and then refrigerate for two hours. I promise I won’t judge if you sneak a bite earlier, but be prepared for slightly messy squares.

Storing Instructions

Keep your lemon bars fresh by storing them in an airtight container in the refrigerator, where they’ll last up to 5 days. If needed, they can be kept at room temperature for around 2 hours. To maintain their quality, it’s advisable to refrigerate them beyond this time.

Is it possible to freeze lemon bars?

Absolutely! Lemon squares can be frozen effectively. Place them in a sealed airtight container or bag and store them in the freezer for up to three months. When you’re ready to serve, just let them thaw in the fridge overnight for best results.

Print Recipe

Zesty Lemon Bars

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: classic lemon bar recipe, easy lemon dessert, lemon bars

Servings: 12 bars

Calories: 220kcal

Ingredients

Buttery Shortbread Base

1 cup of all-purpose flour measured and leveled
⅓ cup powdered sugar sifted to remove lumps, plus extra for dusting
¼ teaspoon of sea salt
½ cup melted unsalted butter one stick, plus a little extra for greasing the baking pan.
½ teaspoon of vanilla extract

Tangy Lemon Filling

1 cup of granulated sugar
1 tablespoon of lemon zest optional
¼ cup all-purpose flour measured and leveled
four large eggs
half a cup of fresh lemon juice

Instructions

Warm up your oven to 350°F. Give an 8×8-inch baking dish a generous buttering, then cozy it up with parchment paper, making sure it hangs over on at least two sides for an easy lift once your delicious bars are baked.
Create the shortbread crust: Grab a large bowl and whisk together the flour, powdered sugar, and salt. Pour in the melted butter and vanilla, then stir with a spatula until you have a smooth, greasy dough. Pop the dough into your prepared pan and gently press it down with your hands, making sure it covers the bottom and creeps up the sides by about ⅛ inch.
Let your crust bake for about 18 to 20 minutes until it turns a lovely light brown around the edges. Once it’s out of the oven, give it a playful poke with a fork.
Meanwhile, prepare the lemon filling: Put the sugar in a large bowl. If you’re adding lemon zest, mix it into the sugar using your fingers to release the fragrant oils and enhance the flavor.
Stir in the flour and whisk until mixed, then blend in the eggs and finally the lemon juice.
Pour the mixture over the hot crust and bake for 20 to 25 minutes, until the filling is fully set. A gentle shake of the pan should reveal no jiggle in the filling.
Take out of the oven and allow to cool for an hour at room temperature. Then, move to the refrigerator and let it chill for an additional two hours.
Sprinkle powdered sugar over the chilled bars, cut them into slices, and serve.