Lemon Bars
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Perfect for potlucks, picnics, or just a quiet afternoon tea, these lemon bars with a buttery shortbread crust and luscious lemon filling are as pretty as they are delicious!
One of my favorites from my first cookbook, these lemon bars stand out for a couple of reasons. First, there’s the crust: a crisp, buttery shortbread enhanced by a little pastry chef trick I love—mixing a touch of cornstarch with the flour. This small tweak, along with the mixing method, gives the base a wonderfully crisp texture, providing the perfect contrast to the rich, luscious lemon layer above.
Then comes the lemon topping itself: tart yet sweet, and bursting with bright, citrusy flavors from plenty of lemon juice and zest. It is truly luscious! These bars are not only easy to whip up with just eight ingredients but also keep beautifully, so you can definitely prepare them ahead of time for any event, big or small.
Table of Contents
“Simply the best lemon bars you’ll ever eat.”
What You’ll Need To Make Lemon Bars
- All-purpose flour: Provides structure to the crust, and also thickens the lemon topping, helping it set once baked.
- Cornstarch: Gives the crust a tender, melt-in-your-mouth texture.
- Confectioners’ sugar: Sweetens the crust while also contributing to its crisp texture. Also used to dust the finished bars for decoration and added sweetness.
- Butter: Adds richness and flakiness to the crust, giving it a shortbread-like texture and flavor.
- Eggs: The base of the topping, giving it structure and richness.
- Granulated sugar: Sweetens the lemon layer and balances the tartness of the lemon juice.
- Lemon zest: Provides a strong, aromatic lemon flavor that enhances the tartness and freshness of the topping. Be sure to zest only the yellow part of the lemon skin and leave the white pith behind, as it’s bitter.
- Freshly squeezed lemon juice: Adds the essential tart lemon flavor to the topping.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make The Crust
Place the flour, corn starch, salt and Confectioners’ sugar in the bowl of a food processor fitted with the blade attachment.
Mix for 15 seconds to blend, then toss in the cold butter.
Mix until the mixture resembles coarse meal, 10 to 15 seconds.
Sprinkle the mixture into a foil-lined, greased 9×13-in pan.
Press firmly with your fingers into an even layer, building up a thin 3/4-inch edge around the sides (this keeps the filling from spilling beneath the crust).
Refrigerate for 30 minutes or freeze for 15 minutes.
Bake the crust until lightly golden, 15 to 20 minutes.
Step 2: Make The Filling
Start by whisking the eggs in a large bowl.
Add the sugar, lemon juice, lemon zest, and flour.
Whisk well, making sure no lumps of flour remain.
Pour the filling into the baked crust.
Step 3: Bake & Cool
Return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
Step 4: Cut the Lemon Bars
Use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust.
Using a sharp knife, cut into squares or triangles.
Use a fine sieve to dust the squares with Confectioners’ sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
Video Tutorial
Frequently Asked Questions
Absolutely, lemon bars can be made up to 2 days ahead of time (and leftovers will keep nicely for up to 5 days). You can store them either before or after cutting; however, they can be a bit sticky, so it’s generally easier to store them before cutting into individual bars. Once they’re fully set and chilled, wrap them well or place them in an airtight container to maintain their freshness and prevent them from absorbing any unwanted fridge odors.
Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.) Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with confectioners’ sugar before serving.
Yes, you can easily substitute lemon with lime to make lime bars. This swap will give your bars a tropical, slightly different flavor. For a more nuanced taste, consider using half lemon and half lime juice.
Leftover lemon bars should be stored in an airtight container in a single layer in the refrigerator. You may need to dust them with confectioners’ sugar before serving again.
No, I wouldn’t recommend using bottled lemon juice, as fresh is key for that bright, tart flavor. Plus, you need the zest anyway, so using fresh lemons is absolutely essential.
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Perfect for potlucks, picnics, or just a quiet afternoon tea, these lemon bars with a buttery shortbread crust and luscious lemon filling are as pretty as they are delicious!
Ingredients
For the Crust
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup cornstarch
- 1 teaspoon salt
- 1 cup Confectioners' sugar, plus more to decorate finished bars
- 2 sticks (1 cup) cold unsalted butter, cut into ½-inch pieces
For the Lemon Topping
- 6 large eggs
- 3 cups granulated sugar
- 2 tablespoons lemon zest (be sure to zest the lemons before juicing)
- ⅔ cup freshly squeezed lemon juice, from 5 to 6 lemons
- ⅔ cup all-purpose flour
Instructions
Make the Crust
- Adjust an oven rack to the middle position and preheat the oven to 350°F.
- Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
- Place the flour, corn starch, salt and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ¾-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
- Bake the crust until lightly golden, 15 to 20 minutes.
Make the Filling
- In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
- When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
- To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
- Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners’ sugar before serving.
- Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.
Nutrition Information
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- Per serving (20 servings)
- Serving size: 1 large square
- Calories: 306
- Fat: 11 g
- Saturated fat: 6 g
- Carbohydrates: 50 g
- Sugar: 36 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 140 mg
- Cholesterol: 80 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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These are the Absolute BEST lemon bars Ever!!! Every time I make them, it impresses. Get asked for the recipe constantly.
Another winner and great for gatherings! Thanks Jenn!
I found that the lemon bars were way too sweet. My preference would be less of the lemon filling as well. I prefer more crust ratio .Of course that is just a personal preference .,I love lemon anything too! I have enjoyed every recipe that I’ve tried from your site. I tell people all the time to go to it.
Reading the reviews before I made the lemon bars, some reviewers explained that there was too much sugar in the lemon filling and there was not a good balance between the tart lemon citrus and the sweetness of the sugar. Looking at another lemon tart recipe I have that was given to me by a friend in France, and accounting for the amounts and ratios, I reduced the sugar in the filling to 2 1/4 cups – it was delicious. Of course the amount of sugar is dependent upon the tartness of the lemons, and, as another reviewer suggested, you should taste the filling and add the sugar a bit at a time to insure that you don’t get the filling too sweet. The crust is very good and the method used to press it in the pan and remove it works flawlessly.
Hello
My daughter wanted to make lemon squares and neither of us bake. We searched for a recipe and found yours. These squares are amazing! We just love them. Thank you for sharing your recipe for others to enjoy!
I love this recipe! I have made several batches this Christmas and have gotten amazing feedback from my friends, coworkers, and family. Everyone loves them. They are heavenly!
I made this following the recipe except for reducing 1/4-1/2 cup sugar and using Meyer lemons. Crust came out good and overall the bar was good, but could have been more lemony. Oh well.
Where can I find the recipe for the 8 x 8 pan luscious lemon bars? FYI-I made your brisket recipe with onions and it was fabulous!!
Karen
Hi Karen, If you scroll down the page, immediately above the very last picture of the recipe, you’ll see small text that says “(Note: this recipe was originally published in 2010 but updated in 2019 with new photos and instructions. The new recipe makes double the amount and the bars are easier to handle. You can find the original recipe here.)” If you click on the link there, it will download the 8 x 8 version. Hope that helps and that you enjoy!
Made these and they were exceptional! I used the 9×13 pan and they came out a little bit too thick for my liking but still SO DELICIOUS. I think next time I will add just a little bit less custard. And the crust was better than perfect and everything held up for days! A must try. Thank you!
The crust is good. We didn’t like the filling at all. Not enough lemon and too much egg white. The filling is sort of rubbery.
These lemon bars are my family’s favorite! I have to hide some in order to prevent them from all being eaten in one day! I have not changed anything,just followed the recipe as written and then get out of the way as my family devours them!
Way too sweet, the tanginess of the lemon is lost. Just compared it to another similar recipe I’ve used before and this has a while cup more sugar. Won’t make this one again.
I am preparing to make the lemon bars, however in the pictures they are shown in bread pans (5” X 9”) but the written recipe calls for a 13” X 9” pan. Can you clarify please?
I am not going to rate the recipe as I didn’t make it yet.
Hi Robert, these should be made in a 13” X 9” pan. Hope you enjoy!
I love lemon desserts – the tartness should be in balance with the sweetness. I found these bars way too sweet. The recipe calls for four cups of sugar – I cut it down to three and it was still unpleasantly sweet.
Hi Jenn,
I am to make a “lemon pie” for my grandson’s 11th birthday (his request). I have an old recipe for lemon meringue pie, where the lemon filling is cooked on the stove top, but I would like to use the filling in your lemon bars for the pie, and use a graham cracker crust. Would that work in terms of quantity, as well as texture? I think your lemon bars might be a better contrast of sweet/tart for a young palate, and we do not care for the lemon fillings that have sweetened condensed milk in them. Any thoughts or input would be appreciated. Thank you, Doreen
Hi Doreen, I think the filling will work from a texture standpoint, and assuming you’re using a store-bought graham cracker crust, I’d cut the filling in half. Hope that helps!
Thank you! I intend to use the graham cracker crust that was used in the lemon meringue pie here on the site. I enjoy baking and your site has given me wonderful new recipes to work with.
Thanks again!
I used a different crust as we prefer a less crisp one. Like your filling but WAY too much sugar. Lemon squares need more tartness than this. Cut sugar, tasting as I added, to slightly less than 2 cups.
this seems like a silly question but in this recipe is it 1 and 3/4 cup of flour or just 3/4 of a cup of flour?
Hi Susan, It’s 1 cup plus 3/4 cup. Hope you enjoy!
Made these for the 4th time today. My 5 yo daughter is crazy about them, I love them too
My 76 year old mother is an excellent cook but had never actually made lemon squares until two days ago when she pulled your cookbook (autographed copy I got her when it came out, natch) off the shelf and got to work. We were out for a social distancing walk with her yesterday after which she shared your beautiful bars. They looked just as pretty as your pictures and all of us raved–the lemon flavor was bright and super flavorful and the crust was divine–rich, savory, delicious. This picky group all decided they were the best lemon bars we had ever had. Thank you, Jenn! All during our walk, my Mom raved about your book, the pictures in it and she agreed with me that you are the best teacher we could ever hope to have–instructions and end product were spot on and perfect! Thanks Again!
That makes me so happy to hear — thanks for taking the time to let me know! 🙂
if i were to make this again, i would reduce the amount of sugar in the lemon filling (it is incredibly sweet), probably by about 1/4-1/2 of a cup. also, do yourself a favor and bake this on parchment paper. the foil was a real hassle even thought i greased it down.
how long should you let it cool before cutting it?
Hi Pam, Let them cool until they reach room temperature (which will take several hours). Hope you enjoy!
The best lemon bars ever!
2 sticks of butter was probably too much.. my lemon bars came out feeling oily to touch. I think I’ll add 1.5 next time. Otherwise taste was great (I personally always half the amount of sugar I see in recipes; otherwise they’re typically too sweet!)
oh goodness, it is so delicious and easy to make. I used wholewheat because didn’t have regular flour and 2 cups of sugar instead of 3, ran out and I was determined to do it, it still came out delicious!!!! wow It’s a keeper in my kitchen
Hello, do you think this would work using Lakanto Monkfruit granulated sugar substitute?
Hi Judy, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe. I’d love to hear how it turns out if you try it with the one you mentioned!
I love your recipes! I want to make these lemon bars but was wondering if I could make a graham cracker crust instead of the shortbread crust because I have a box of crackers I need to use up. I’m not sure if you’ve tried this but I’d appreciate any advice! Thank you!
Sure, Allison – it may be a little crumbly but it should work.
I followed the recipie exactly and it turned out perfectly delicious. Thank you for a winning lemon slice!!
Jenny
Hi Jenn – how should I adjust the temperature or time for these if I only have a glass pan to use?
Hi Paulette, Keep the baking time the same with a glass dish. I’d reduce the temperature to 325°F when pre-baking the crust, but increase it to 350°F when you bake the bars. Hope you enjoy!
Hi Jenn, if I am to bring it out, will the crust stay flaky? When do you suggest that I bake it? A day before, kept in the fridge, cut them, and bring them to a party (room temperature). Most probably after 3 hours or more they will be consumed.
Hi Shannon, the bars keep nicely (and the crust will stay pretty flaky) in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
Oh my goodness – these are the most delicious thing I have EVER baked! This worked perfectly thank you so much!
Do you think I could make this with just egg yolks instead of the whole egg. I have a bunch of egg yolks I need to use up…
I don’t recommend it, Chantal – sorry!
These are great! Quick clarification on assembly…do I put the lemon filling on the crust while it is hot, or should it be cooled? And would you suggest cooking the filling longer if mine came out a bit soft? Thanks so much!!
Hi Mary, you don’t need to wait until the crust is cooled to add the filling and, yes, if you found the filling a little too soft, I’d keep it in the oven for another minute or two.
Many thanks!!!!!
Hi Jenn! Should the crust be firm to the touch when it’s been prebaked? Or is some softness alright?
Hi Jessica, when the crust is warm it will have a little softness, but once it cools it will be firm to the touch. Hope that helps!
I love your site, recipes, and cookbook. I have made these many times. They are always a hit! We just made these for my husband who said this is his favorite thing that I make. That is saying something as I love to cook.
These are seriously the BEST lemon squares I’ve ever made. Thank you!!
I followed the recipe but it turned out too brown and the filling is too runny for bars. Hard to eat but good.
Sorry if you already answered this, but if you do half the recipe does it go in an 8×8 pan? I saw in the comments that if you were using an 8×8 pan you don’t change the baking time (30-35 min). I’m assuming this is in reference to a half batch of this recipe? Thank you for clarifying!
Hi Loryn, if you’re interested in making this in an 8 x 8-inch pan, right above the final picture of the lemon bars, look for a link to the old version of the recipe (which was made in a 9 x 9- inch pan). You can use those measurements and baking time. Just keep in mind it will take a tiny bit longer in your pan as it will be a slightly thicker mixture. Hope that helps and that you enjoy!
Thanks for the recipe ! However, when I took out my bar the lemon layer separated from the shortbread crust. Any idea how to prevent this in the future? Beyond that I halved the sugar to 300g and it tastes delicious!! Even though not very pretty looking haha
Hi Brie, sorry you had a problem with the layers separating – – that sounds unusual. I suspect the fact that you cut the sugar in half had a significant impact and that’s likely what caused the problem.
Another perfect recipe from Jenn. Its blackberry season and we’ve been picking so many that we’ve run out of ideas of how to eat them. We had the idea of making lemon bars and topping them with whipped cream and the blackberries, but I have to admit that these lemon bars are so delicious, so perfect, they need nothing more. Thank you for sharing these amazing bars Jenn.
I don’t have a food processor can I use a hand mixer?
Hi Flora, You can cut the butter into the flour mixture with two knives or rub it in with your fingers – it will just take a while! or if you’d like to use your mixer, make sure the butter is softened. Hope that helps!
Hi. Can the crust be made without the cornstarch? Thanks.
Sure, Jacque — I’d replace it with more flour. Hope you enjoy!
These are a family favorite! I recently made for a wedding shower. I made one batch of lemon and then took the same recipe and repeated but with limes. Add a drop of green food coloring and they looked beautiful together. This is definitely a keeper!
They good but way too sweet. 3 cups of sugar I think is too much i would do 2 next time.
I was looking for the perfect Lemon Square recipe and found these. I was forced to make the following changes but the results were perfect. I started to juice my lemons and found the inside were dry and had started to rot (I had just bought an entire bag), I had already processed the other ingredients and in a panic I used RealLemon Juice, I didn’t notice any difference in the taste. They set fine and the taste was delicious. I was able to use the zest which I processed in my food processor with the sugar prior to adding it to the eggs. To make things more challenging I had just 1/8th C of Corn Starch.
Hello! Can I make this recipe in half and bake it in an 8×8 pan? Or just make the whole recipe and just bake half of it in an 8×8 pan?
Yep, it’s fine to cut it in half. Enjoy!
Delicious
Hi Jenn,
Thank you for all your delicious recipes!! Everything I have tried from your website turned out great! I even purchased your cookbook recently! I am planning to make lemon bars but had a quick question. Can I use cornflour instead of corn starch? Thanks!
Hi Zameena, It depends. In the UK, cornflour is the same as cornstarch (so it can be used), but in the US, cornflour/corn flour is often finely ground cornmeal, which is not the same as cornstarch. Hope that helps and glad you enjoy the recipes!
These are simply the best lemon bars ever! Thank you so much for the recipe. It was simple, turned out perfectly and they were a big hit.
Jenn,
Absolutely the best lemon bars I’ve ever made! This recipe will be my go-to summer dessert recipe! Thanks for sharing 😊
This recipe is so good! I actually just realized I can recalibrate my oven…needless to say it took me longer to bake this. So while mine doesn’t look as gorgeous as the images provided, I was told it’s ugly but DELICIOUS!!! <3 I will be making again as soon as I finish this first batch!
Hi Jenn, can your lemon bar recipe be baked in a 9×13 glass dish and using the foil noted?
Thank you!
Sure – Glass is fine. I’d reduce the temperature to 325°F when pre-baking the crust, but increase it to 350°F when you bake the bars. Hope you enjoy!
Best lemon bars I’ve ever had. My toddler “helped” (and eat) these make these. We both loved
As good as the lemon bars from my favorite bakery!!!! Maybe even better
Foolproof & easy to follow recipe. 11/10 times I would recommend this recipe. The lemon bars were exactly as described buttery shortbread, luscious lemony filling, and just delicious.
This was absolutely delicious! One of my new fave recipes. A lot easier than I anticipated. I tried to cheat and eat one after letting them cool a few hours. Bad idea. Plopped these babies in the fridge overnight and wow what a difference. So, so good.
Easy recipe and the results was very nice. A little sweet to my taste but nothing a little cream cheese garnish or heavy cream accent won’t fix. I’d make it again.
Hi Jenn! I tried your cookbook lemon squares and remember absolutely loving them (and I’ve tried a LOT of lemon squares!). I went to make them again and noticed your recipe here uses half the cornstarch the cookbook does. Which is your favorite? Does the reduction in cornstarch just make them easier to handle? Thanks so much! ❤️🍋
Hi Lynnessa, So glad you like these! I updated the recipe you see in the cookbook to make double the amount. I like the amount of cornstarch this new recipe uses. Hope that clarifies!
Thank you! Turned out perfect!
Would it be ok to use sprayed parchment paper or is foil necessary?
Parchment is fine to use. Hope you enjoy! 🙂
Do you think this would work ok with an alternative flour? Almond? Coconut?
Hi Jackie, I haven’t tried them with anything but all-purpose flour so I’m not sure how it would work with almond or coconut flour. A number of readers have commented that they’ve successfully made these with all-purpose gluten-free flour if you want to go that route. Hope you enjoy!
Such a great recipe (I made the original 9 x 9 inch recipe). They were a hit with the family, even my mom loved them and she’s fussy about her lemon bars 🙂 I love your blog (and cookbook) thanks for helping me look like a rockstar in the kitchen 😉
😊
I’ve made these a few times with GF AP flour with good results. I use Bob’s Red Mill 1:1 flour and would recommend it. Whatever GF flour you use, make sure it has xanthum gum pre-mixed in or add 1/4 tsp per cup of GF flour.