Luscious Lemon Bars

Tested & Perfected Recipes

A buttery shortbread crust, luscious lemon filling, and dusting of powdered sugar make these lemon bars as pretty as they are delicious!

Lemon Bars

One day, my dear friend Melissa and I got on the subject of lemon bars. Neither of us had a go-to recipe, so we decided to hit the kitchen and create one of our own. Well, we must have made at least 200 lemon bars. I don’t think our poor husbands, ever the willing taste testers, would care if they never ate lemon bars again!

But finally, perfection: a crisp and buttery shortbread crust topped with a luscious lemon filling. Generously dusted with powdered sugar, they’re as pretty as they are delicious.

What You’ll Need To Make Lemon Bars

ingredients for lemon bars

How To Make Lemon Bars

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.

dry ingredients for crust in food processor

Mix for 15 seconds to blend, then toss in the cold butter.

adding pieces of butter to food processor Mix until the mixture resembles coarse meal, 10 to 15 seconds.

crust blended to coarse meal in food processor

Sprinkle the mixture into a foil-lined, greased 9×13-in pan.

crust mixture in prepared 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.

pressing mixture into pan to make crust
Bake the crust until lightly golden, 15 to 20 minutes.

baked crust

Step 2: Make The Filling

Start by whisking the eggs in a large bowl.

whisked eggs in bowl for lemon filling

Add the sugar, lemon juice, lemon zest, and flour.

adding sugar, lemon, and flour to eggs for fillingWhisk well, making sure no lumps of flour remain.

whisked lemon filling in bowl

Pour the filling into the baked crust.

filling poured into baked crustStep 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.

baked lemon bars

How To Cut 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.

lemon bars transferred to cutting board

Using a sharp knife, cut into squares or triangles.

sliced lemon barsUse 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.

How To Freeze Lemon Bars

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.

(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.) 
Lemon Bars

More Recipes For Lemon Lovers

Luscious Lemon Bars

A buttery shortbread crust, luscious lemon filling, and dusting of powdered sugar make these lemon bars as pretty as they are delicious!

Servings: 20 squares or 40 triangles
Prep Time: 30 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 20 Minutes, plus several hours to cool


For the Crust

  • 1-3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 cup Confectioners' sugar, plus more to decorate finished bars
  • 2 sticks (1 cup) cold unsalted butter, cut into 1/2-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)
  • 2/3 cup freshly squeezed lemon juice, from 5 to 6 lemons
  • 2/3 cup all-purpose flour


Make the Crust

  1. Adjust an oven rack to the middle position and preheat the oven to 350°F.
  2. 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.
  3. 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 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.
  4. Bake the crust until lightly golden, 15 to 20 minutes.

Make the Filling

  1. In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Powered by Edamam

  • 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, 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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Reviews & Comments

  • 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.

    • — Tiffany on July 10, 2020
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  • 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.

    • — Lisa on July 3, 2020
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    • 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! ❤️🍋

      • — Lynnessa R Struble on July 10, 2020
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      • 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!

        • — Jenn on July 10, 2020
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  • Would it be ok to use sprayed parchment paper or is foil necessary?

    • — Mary on July 2, 2020
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    • Parchment is fine to use. Hope you enjoy! 🙂

      • — Jenn on July 2, 2020
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  • Do you think this would work ok with an alternative flour? Almond? Coconut?

    • — Jackie on July 2, 2020
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    • 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!

      • — Jenn on July 2, 2020
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    • 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 😉

      • — Katie on July 3, 2020
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      • 😊

        • — Jenn on July 3, 2020
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  • Hi!
    I made this recipe a couple times a few years back (when it was the smaller pan version). They’re fantastic! They come out perfect and taste SO good! I was wondering if you could use lime juice/zest in place of the lemon. Looking to make a lime dessert this weekend. Thanks for the great recipe, my go to for lemon bars! 🍋

    • — Paige on June 30, 2020
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    • Sure, Paige, I think lime will work here. You may also want to consider my Key Lime Pie. Hope you enjoy whatever you make! 🙂

      • — Jenn on June 30, 2020
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  • Made this on 26 June and gave out as “door gift” for my mum’s birthday dinner on 27.. I have to use the old recipe as I only had 8×8 baking tray. Everyone loves it! It’s sweet and tart at the same time and even after we ate it today, the crust is not soggy at all. Don’t think I will try another lemon bar recipe! Thanks again for this recipe.

    • — Grace on June 30, 2020
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  • These are wicked good! My mother’s ghost has been after me to make lemon bars for weeks. She would have loved these!!!!

    • — Jayne Dewell on June 29, 2020
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  • These were amazing! I made them for a friends birthday (she’s not a cake person) and they came out SO good! I followed the recipe exactly, including cooking time (which usually never happens). I had a little trouble cutting them (they were a tad warmer than room temp) so I dusted them with powdered sugar first (and then again after) which seemed to help. No surprise, these were another hit!

    • — Adriana L on June 28, 2020
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  • Best lemon bars ever. Everyone who had it loved it, it’s become a regular dessert in our home ❤️

    • — Nini Lau on June 28, 2020
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  • I tried these and absolutely loved them. So yummy and easy to make. I recommend these for anybody who loves a lemony taste.

    • — Allison Minteer on June 26, 2020
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  • Soooo yummy, but definitely will use much less sugar next time! I have a crazy sweet tooth, but these could be just as flavorful without so much sugar.

    • — Saloni on June 26, 2020
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  • Made these this afternoon and was desperate to try them so I cut into them early while they were still a bit warm – THEY ARE AMAZING! The crust is perfectly buttery and rich with a hint of salt that I LOVE and the lemon filling is so bright and flavorful. I did have to bake the crust a little longer than directed (I think because there were a couple pads of butter that didn’t get fully incorporated) but otherwise I followed the recipe exactly. Thanks again Jenn your recipes have been keeping us happy!! 🙂

    • — Madeleine on June 21, 2020
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  • These lemon bars are amazing!! I followed the recipe exactly and they turned out beautifully. They are so lemony and the shortbread crust is delicious! Everyone loved them and I also froze some. This will be my only lemon bar recipe from now on.

    • — Julie on June 20, 2020
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  • Hi Jenn. It looks as though you updated the recipe to double the size. I had the original recipe you posted and I made it twice within the last week (yes, it is that good!). I think everything here is now double except the cornstarch. I cannot find my original copy but I’m fairly certain, the original was 1/4 c of cornstarch. If I’m making what you now have posted, should it be 1/2 cup of cornstarch or have you revised the recipe? These are the best! Thanks for sharing.

    • — Debbie on June 14, 2020
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    • So glad you like these! You’re correct – I did revise the recipe when I updated the quantities so the amount of cornstarch in the new version (1/4 cup) is correct. 🙂

      • — Jenn on June 15, 2020
      • Reply
  • Phenomenal recipe! Definitely a new favorite! I did not have enough lemons in the house, but I did have limes…so I used three large lemons, and two limes. Beautifully balanced! Making another batch this morning. By far, these were eaten quicker than any other treat I’ve made, and I have baked every Sunday for years. Thank you!

    • — Kelly Tambarkis on June 14, 2020
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  • Hi Jenn,
    These are wonderful. I am making them now for a bridal shower in a few weeks. When I freeze them, do I leave them in the pan to freeze or do I take them out and then freeze? Thank you!

    • — Theresa on June 12, 2020
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    • Glad you like them! I think you could go either way, but when I’ve frozen them, I’ve cut them into squares and frozen them in a separate airtight container. Hope everyone enjoys! 🙂

      • — Jenn on June 13, 2020
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  • I made this recipe and my husband and I decided this was the best lemon bar recipe we ever had. The crust was light and tender and the filling was luscious and creamy. They were great!

    • — Judy on June 10, 2020
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  • Thank you so much for sharing this delicious recipe! It was my first time making lemon bars and they came out perfect, everyone that tasted them loved it.

    • — Deidre on June 10, 2020
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  • This was a delicious recipe! It is the perfect balance of sweet and tart! Even my family members that don’t usually care for lemon bars loved it. Thank you!

    • — Desiree on June 9, 2020
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  • My very first time making lemon bars and I absolutely loved them! My friend loves them too. He doesn’t like his lemon too sweet so this is perfect.

    • — Tillman on June 5, 2020
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  • I’m not one to write reviews but I must for this recipe. These were absolutely fantastic. Every person I shared them with ate them right up and later asked for the recipe!

    • — Ravyn on June 4, 2020
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  • I made this recipe, I followed the directions but it came out too flat.The amount of lemon needs to be adjusted, it needs more to make the bars look like the picture. They are thin, that’s what I mean by flat. I’d like them to be more in the way that they are thicker, can you understand?

    • — Josie Sutton on June 4, 2020
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    • Hi Josie, How thick did your bars turn out? (Mine are usually just over an inch.) Did you make any changes to the recipe? Did you use a 9 x 13-inch baking dish?

      • — Jenn on June 5, 2020
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  • Great Recipe!

    • — Kate Chase on June 1, 2020
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  • Thanks for the recipe! It was our first time making lemon bars and we used the original recipe which produces half the yield. Baked it in our oven toaster and it was great, just the right amount of sweetness for us. Also made the crust using margarine because butter is expensive in our country, and it still tasted great

    • — Mary Salcedo on May 31, 2020
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  • Thanks for the recipe! It was our first time making lemon bars and we used the original recipe which produces half the yield. Baked it in our oven toaster and it was great, just the right amount of sweetness for us. Also made the crust using margarine because butter is expensive in our country, and it still tasted great

    • — Mary Salcedo on May 30, 2020
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  • I made these exactly as the recipe described, and they were absolutely perfect. Delicious, quite sweet but not too sweet, and did freeze well so they can be enjoyed over time! Had at least 8 tasters and they all said they were the best lemon squares ever.

    • — Suzanne on May 29, 2020
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  • The most amazing lemon bars ever! My whole family loved them, thank you!

    • — Melissa on May 26, 2020
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  • Excellent recipe

    • — Rhonda on May 26, 2020
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  • Can I use a glaze instead of icing sugar as the final step for the lemon bars.

    • — JJ on May 23, 2020
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    • Hi JJ, I’ve never tried it, but would be inclined to stick with the icing sugar; the filling in these is not totally solid so I’m not sure how a glaze would work here.

      • — Jenn on May 25, 2020
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  • is it 1 to 3/4 of a cup or 1 and 3/4?

    • — mina on May 22, 2020
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    • It’s 1 and 3/4. Hope that clarifies!

      • — Jenn on May 22, 2020
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  • I should have paid closer attention to the negative reviews. These were the worst lemon bars I have ever made. The crust is terrible, falls apart, burned even though I followed all directions precisely.
    Ina Garten recipe MUCH better.

    • — Jan on May 20, 2020
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  • These were awesome. Being the one that baked them, its always easy to be critical and I noticed a “bite” as aftertaste. Be careful when using lemon zest because if you use too much, it may have a hint of a bitter aftertaste.
    Definitely a keeper. Topping with cool whip lite adds a nice texture as well.

    • — Henry on May 16, 2020
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  • Another wonderful recipe, thank you Jen. The flavor was perfect. Next time I will cut back the crust a little (prefer a thinner crust). I left the lemon filling in the oven a few minutes too long. It still taste heavenly (esp. the center pieces) but the edges were a little over. I look forward to making it again and again!

    • — Ec on May 16, 2020
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  • Hello Jen,
    Normally I would use fresh lemons to make these squares, however going to a grocery store is not easy these days. Would you advise using bottled lemon juice? I know the bottled juice contains sulphates. I hate to make them and find they are not quite right. I have three lemons in my fridge at the moment, so not enough for juice.
    My grandson has asked for your lemon squares. He loves them!
    Thank you.
    Jan 🇨🇦

    • — Jan Painter on May 16, 2020
    • Reply
    • Hi Jan, I’ve never made these with bottled lemon juice and definitely think fresh is best. That said, because you have three fresh lemons, I suspect you’d be able to get away with substituting the remaining lemon juice with the bottled kind. Please LMK how they turn out if you try them this way!

      • — Jenn on May 18, 2020
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      • Hi Jenn,
        Thank you for your reply. I waited until I had fresh lemons and agree with you that fresh is best! Didn’t want to take a chance.
        Thanks again for always being there to answer a question.

        • — Jan Painter on June 6, 2020
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  • Love love love!

    • — Brittany on May 13, 2020
    • Reply
  • How do I alter this recipe for high altitude?

    • — Melissa Lagies on May 11, 2020
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    • Hi Melissa, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂

      • — Jenn on May 11, 2020
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  • I’ve been on the hunt for the “perfect” Lemon Bar recipe! The crust is amazing. My bars turned out a little chewy but I did modify the recipe. Used 2 1/2 C. Sugar And 1C. Flour with 1 C. Fresh Lemon juice. I want a less sweet, more tart bar. Do you think 1 C. Flour caused the chewy bars? Maybe use 2/3 C. Flour but will the bars still set up with 1 C. Fresh Lemon juice? Your thoughts, Jenn?

    • — JJ on May 8, 2020
    • Reply
    • Hi JJ, I’d keep the amount of flour the same, but just reduce the sugar by 1/2 cup (like you did).

      • — Jenn on May 12, 2020
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  • These lemon squares are amazing! Thank, Jenn, for another perfect recipe.

    • — Liz on May 7, 2020
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  • Lemon bars are my favorite dessert. My #1 favorite! I’ve had so many lemon bars in my life good ones, okay ones, and some truly bad ones. I’ve never had lemon bars as good as these! A group of people in my community are making meals for elderly neighbors and I volunteered to make lemon bars. When I found your recipe, I thought the 5 star review average could not be possible. Clearly, I was wrong. When I took my first bite, I thought I had found lemon bar nirvana. Seriously, so amazing! The shortbread is crispy and buttery, the lemon curd is the perfect balance of sweet and tart. I made 6 batches in a single day and each batch was as amazing as the last.

    The reviews from the recipients are unanimous!
    “Just like my mom used to make!”
    “Jennifer, the lemon bars where so good. They were the best ones I have ever tasted. You did a killer job! My tummy thanks you!”

    This recipe is staying on my fridge so that it is ready and time I’m craving lemon bars!

    • — Jennifer Uribe on May 4, 2020
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    • How nice that you’re doing that — so glad they were a hit! 🙂

      • — Jenn on May 4, 2020
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  • Made these for the 2nd time and it got raves again from the family! Thank you! Just a small observation- the texture of this second one seemed heavier and stickier than the first one I made. (Still tastes awesome though)Could it have been caused by a tad too much flour? I baked half of this recipe and simply halved each ingredient. Grateful for your expert inputs, Jenn!

    • — Tua on May 4, 2020
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    • Glad they turned out well, but sorry to hear they were stickier than you remember. Is there any chance you may have made a mistake when halving the ingredients? BTW, if you want to halve it again, immediately above the last picture of the lemon bars on the recipe page, there is a reference to the original version of this recipe (which was half what it is now). You can use that version to ensure you’ve got all the measurements correct.

      • — Jenn on May 4, 2020
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      • I made these last night for my boyfriend who loves lemons and is a Chef/Culinary Director. He was really impressed!!!! I was nervous about the amount of sugar at first but he confirmed it was necessary. But I do for next want to try 1 cup less. These were beyond yummy! Just 1 question when making the crust it says….”Refrigerate for 30 minutes or freeze for 15 minutes.
        Bake the crust until lightly golden, 15 to 20 minutes.”

        Is that correct, I followed as instructed but why so?

        Thank you! Can’t wait to make these again 💕🍋

        • — Katia on May 4, 2020
        • Reply
        • Glad you and your boyfriend enjoyed them! Refrigerating the crust briefly helps it to hold its shape when baked and also helps it to come out more tender. (If you’re short on time, you can skip that step if necessary.) Hope that helps!

          • — Jenn on May 5, 2020
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        • What temp do you set the oven to bake them? Somehow, I missed that! Thanks!

          • — Karen Howe on May 23, 2020
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          • They get baked at 350°F/175°C. Hope you enjoy!

            • — Jenn on May 23, 2020
      • Your previous recipe has a different ratio of lemon juice to flour in the curd, though… The “new version” is 1:1 and the “old version” is 5:3. Was that a mistake?

        • — Emily H on May 8, 2020
        • Reply
        • Hi Emily, that was intentional; the new version is a little thicker so I added a bit more flour to make them sturdier/easier to handle. Hope that clarifies!

          • — Jenn on May 12, 2020
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        • I don’t have a 9×13” pan, can I use a square instead? I have a 9×9 and a 10×10…. which would work?

          • — Mae on June 26, 2020
          • Reply
          • Hi Mae, I’d go with the 10×10.

            • — Jenn on June 26, 2020
  • These are the best lemon bars I’ve ever made — crisp buttery crust, sweet thick filling, oh so good! And quick and easy to boot! This will be my new go-to recipe for lemon bars for sure!

    • — Kerri on May 3, 2020
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  • Delicious. Easy to make. I’ll use more lemon juice and zest for an increased lemon flavor next time.

    • — J. P. Carlin on May 2, 2020
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  • I love lemon desserts and these lemon bars are outstanding! The only change I made, I used 2 cups sugar for the topping instead of 3 cups; I prefer them a bit more tart, but they were still sweet enough.
    My family loves these!

    • — Dorothea on April 30, 2020
    • Reply
    • Thanks for this comment! I want it more tart so I guess this will fix it for me.

      • — Theresa on June 4, 2020
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  • I finally made these squares. If you love lemon desserts, you have to try this recipe ! Thanks Jenn!

    • — Taline on April 26, 2020
    • Reply
  • As much as I love sweets, I found these lemon bars to be way too sweet. Not sure if it was the amount of sugar used or the lemons. I won’t be making these again, but I am interested in trying that lemon pudding cake recipe…

    • — Dorothy on April 25, 2020
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  • These are the very best lemon bars by far ! I followed the directions other than I used a glass pan and lined with heavy duty aluminum foil. It worked out just fine. My husband who isn’t a huge fan of Lemon Bars loved them. My daughter who is a chef and by trade and who loves everything Lemon, loved them…. I will post a picture on instagram tomorrow. I ordered the cookbook so I can make the cinnamon bread and soft rolls next.

    • — Libby on April 23, 2020
    • Reply
    • So glad these were a hit (and thanks for your support with the cookbook)! ❤️

      • — Jenn on April 24, 2020
      • Reply
  • I have only one word to describe these lemon bars: wow! I am incredibly impressed with this recipe! The bars came out perfect even though I did several minor mistakes in the process, haha. The pictures and video really helped me to visualize how all the steps should look and that really helped with fixing the things I messed up. Thank you Jenn for this wonderful recipe! These will definitely now be one of my go to desserts!

    • — Marile Fonseca on April 23, 2020
    • Reply
  • THE WORST lemon bars I’ve ever made. The whole process was off…from the beginning. The butter to dry ingredients ration in the blender was waayyy off and it would not get crumbly let alone mix! It took 45 minutes (NOT 15-20) to get the crust lightly browned. The wet mixture was too much. There was soooo much of it that it took 1 hour and 30 minutes to bake (NOT 30-35)!!! Probably the worst instruction of all was to use tin foil!!! I sprayed the crap out of it, but when I took it out of the oven, let it cool….IT STUCK. I was so upset. It ruined the entire desert and I had to throw it out.

    • — Nikki on April 22, 2020
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    • Will I get diabetes after a bite of this lemon bar. The worst cake I ever made. Too sweet (who puts 0,6 kg of suggar in a cake?!), the crust too buttery and wasn’t crumbly. Thr measures are totally wrong. Don’t know who likes this. I am sad of the good farm eggs I spent on this cake. Six of them… And the work that came into the zest and lemon juice. For throwing it in the trash. Sorry, but I am very dissapointed.

      • — Sandra on April 24, 2020
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      • HI SANDRA,

        • — ANNA SIDOLI on June 6, 2020
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    • Nikki, the recipe calls for using a food processor not a blender. That may have contributed to your disaster, or perhaps your overall attitude? Nevertheless, you have not discouraged me and I intend to try these. I have Jenn’s cookbook and every single recipe I have tried works perfectly if followed.

      • — Jill Bralters on April 25, 2020
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      • Hi,

        I’m out of powdered sugar but want to try these. Would granulated not work well in the crust? Or do you have any substitution ideas? Thanks!!

        • — Bridget on May 4, 2020
        • Reply
        • Hi Bridget, I actually think granulated sugar would work in the crust. Hope you enjoy!

          • — Jenn on May 5, 2020
          • Reply
        • You can make powdered sugar in your food processor, same amount of sugar called for with 1 tsp. of cornstarch and blend it for 2 min., then add the rest of the crust ingredients.

          • — Rhonda Briel on May 26, 2020
          • Reply
    • 1. You were supposed to use a processor and not a blender. They will give you different results. My crust came out just fine. It was lightly browned at 20 minutes, as well. I have no clue what you’re talking about when it comes to the filling. It was a perfect amount, and mine was set in 30 minutes. I could have even done 28 minutes probably. Did you use the pan size she suggested, or a smaller one? Maybe there’s something wrong with your oven. I’m pretty sure there is. You should take a chill pill and not have a heart attack over lemon bars.

      • — Monica on June 16, 2020
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  • The top of my bar came out very cake like. What did I do wrong? I thought I followed the steps thoroughly

    • — Emily on April 20, 2020
    • Reply
    • Hi Emily, It’s normal for these to have a very thin cakey “film” on top, but they shouldn’t really be cakey. It sounds likes perhaps they were a little overbaked.

      • — Jenn on April 21, 2020
      • Reply
  • Can you use a glass baking dish?

    • — Danielle on April 19, 2020
    • Reply
    • Hi Danielle, It’s fine to use a glass baking 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!

      • — Jenn on April 20, 2020
      • Reply
      • Can you make the crust by hand or with a stand mixer if you don’t have a food processor?

        • — Angela Tessinari on May 8, 2020
        • Reply
        • Yes, you can definitely make it by hand. Hope you enjoy!

          • — Jenn on May 8, 2020
          • Reply
  • Have you changed the bake time on this recipe? Unfortunately, I only baked for 29 minutes but it was so overcooked, tasted like egg.. I have an oven thermometer too.

    • — Cat on April 19, 2020
    • Reply
    • Hi Cat, sorry you had a problem with these! I did change the recipe about a year ago to yield double the amount. Along with that, I increased the baking time from 20 – 25 minutes to 30 – 35 minutes. I’m wondering if perhaps you used the original recipe (in terms of ingredient amounts) but the timing from the new recipe?

      • — Jenn on April 20, 2020
      • Reply
  • Made these for my husband for his birthday and they came out perfect! I was worried because my crust didn’t look quite right with the initial bake but once it was completely done with the filling it was golden brown and the filling set nicely. Admittedly I couldn’t wait more than 2 hours to cut them so they fell apart a little, but that was just lack of patience

    • — Pam on April 18, 2020
    • Reply
  • Hi Jenn,
    Do you know why my bars would turn out so sweet? We have a Meyer lemon tree and have used these lemons for everything. I’m testing my second batch and I fear that the filling is, again, going to be way too sweet. I’ve made them before and there’s never been an issue whether the filling was your recipe (I always use your crust recipe!) or my mother-in-law’s. Thanks for any insight you can give!

    • — Katie on April 17, 2020
    • Reply
    • So strange that you’ve made these before and haven’t found them to be too sweet. If you haven’t made any other changes to the recipe, do you think that the lemons you currently have on your tree could just be a bit sweeter?

      • — Jenn on April 18, 2020
      • Reply
      • That’s what my MIL said too! I adjusted the sugar, rind, and juice ratio and they were perfect the second time 🙂

        • — Katie on April 26, 2020
        • Reply
        • So glad! 🙂

          • — Jenn on April 27, 2020
          • Reply
        • what did you change the ratio to and what was the main difference?

          • — maya on April 28, 2020
          • Reply
      • My daughter in law made these and gave me a plateful. They were incredibly wonderful with Sooo much delicious sweet lemon taste. I haven’t had a lemon treat like this since my mother’s lemon meringue pie.

        • — Barbara Abel on May 9, 2020
        • Reply
  • I have never made lemon bars, because I have never found a recipe in which I had confidence. Wow, was this recipe ever worth the wait. Unlike another reviewer who faulted the chef, I’m one who also uses common sense when I bake. particularly when it comes to recipes using lemons. I never know how tart a lemon will be, so I squeeze more lemon juice than the recipe calls for and then I just add what the recipe calls for and taste. Today I added a little more, until it was as tart as I wanted it. I couldn’t believe that it came out to perfection, looking exactly like the picture. And tasting divine Thanks, Jen. You are old reliable!!

    • — Macky Miller on April 17, 2020
    • Reply
    • Glad you enjoyed them! 🙂

      • — Jenn on April 18, 2020
      • Reply
  • Hi! Can I omit the corn starch and just use all flour? Or what about arrowroot? I have a problem with corn starch. Every one of your recipes that I have tried are fabulous! I cannot wait to make the lemon bars!!

    • — Marilyn on April 17, 2020
    • Reply
    • Glad you like the recipes! I think you can replace the cornstarch with either arrowroot or flour. Enjoy! 🙂

      • — Jenn on April 17, 2020
      • Reply
      • Hi Jenn… just want to let you know I went ahead and made these with all flour. Absolutely delicious. I really enjoy your website and I see that you are working on a new cookbook. Can’t wait! You make staying at home a treat for my family because I keep making your recipes! Kindest regards and I hope you and your family stay well.

        • — Marilyn on April 18, 2020
        • Reply
  • I made this recipe yesterday! I had a bag of lemons to use up so I gave it s go! I added a little vanilla and only 2 cups of sugar in the custard since that’s all I had left. I loved this recipe!! I cant wait to try some of your others :-).

    • — Gloria R on April 16, 2020
    • Reply
  • HORRIBLE! Are you kidding me on these? They’re so sickening sweet, disgustingly sweet. Serve these to people you hate.
    I am beyond pissed at you! I spent my money & time on these.
    Let me guess how this works…
    You copy a recipe, (yes, this exact recipe is everywhere), you claim it as your own. You pay to push it to us fools. You then create accounts to “review” this recipe with high praise, get advertisers to pay you.
    You are the lowest of low people!
    Do you know how much I spent on this recipe? I’d like a refund please.

    • — I'manactualcook on April 13, 2020
    • Reply
    • Interesting, everyone I served them to loved them! Maybe you just made them wrong?

      Also, no need to be so angry.

      • — A.S. on April 16, 2020
      • Reply
    • It is unnecessary to be so nasty and unpleasant. Nobody wants to read such vitriol.
      Jenn – my sympathies are with you having to put up with this. I think I could speak for most of your readers when I say that you have our support.
      Jean – Australia

      • — Jean Moran on April 21, 2020
      • Reply
      • Jenn…I just need to comment! Having cooked for years, growing up with large family of wonderful cooks, serving many friends and family – I am selective about my recipes. Your recipes are my first “go to” and all have been tops! I have and will continue to recommend you!

        • — Jeanne Tomb on May 3, 2020
        • Reply
    • These bars were amazing!

      • — Linda M Johnson on April 28, 2020
      • Reply
      • Glad you enjoyed them! ❤️

        • — Jenn on April 29, 2020
        • Reply
  • P.P.S. – I took Jenn’s tip from the Supernatural Brownies recipe about trimming the edges (because they’re for the cook!). I trimmed the edges and ate them, and they tasted like lemon shortbread cookies!!! And trimming made the lemon square slices tidy and aesthetically pleasing.

    • — Listen Linda Listen on April 13, 2020
    • Reply
  • Hi Jenn, your #1 fan girl here AGAIN. Made these lemon bars last night, and they caused me to swoon. I love lemon bars but I’d never made them before in my life because frankly, it involves too many steps for my lazy nature — and my friends/family make them often enough.

    Well! Sorry my beloved family and friends, but I’m never eating yours again. Jenn’s version is a veritable MIC DROP. I was worried that I might’ve botched the crust because it didn’t come together in the food processor, but I added a few drops of ice water, and it magically formed. And when I took the pan out of the oven, the top looked a bit…brown. So I was worried that I’d overbaked it. Not to worry! The lemon layer turned out all bright yellow and creamy. Perfection! Like every single Jenn Segal recipe I’ve ever tried. I can’t thank you enough for the joy you’ve brought to my kitchen.

    P.S. — if you write a second cookbook, may I please be one of your recipe testers??? xo

    • — Listen Linda Listen on April 13, 2020
    • Reply
    • So glad you enjoyed the lemon bars, Linda! And I am actually in the process of working on a second cookbook (I just haven’t announced it yet). I will add your name to my list of recipe testers for when I get to that point! ❤️

      • — Jenn on April 13, 2020
      • Reply
  • There is too much filling in these, but are otherwise great

    • — Jacob Kensler on April 13, 2020
    • Reply
  • Followed the recipe to the letter. Crust worked out but filling never firmed up. Remained liquid even after hours of cooling. Went over and over what I may have missed but I know I didn’t miss any ingredients. Very disappointed.

    • — Jesse on April 12, 2020
    • Reply
    • Sorry you had a problem with this Jesse! Is there any chance you made a measuring error?

      • — Jenn on April 13, 2020
      • Reply
  • Nothing says spring like lemon as these are exceptional! Thank you again for giving me exactly the recipe I need when I need it most. Stay safe Jenn!

    • — Alisa Novak on April 11, 2020
    • Reply
  • These are the most delicious lemon bars I have ever made. Living in Arizona, with Spring and ripening lemons, I’ve been mass producing these! But they brighten the days of family and friends, and are a perfect way to use of lemons! The crust has that remarkable butter cookie taste, and the filling is luscious. Thank you for creating a perfect recipe. xoxoxo

    • — Lee Bethancourt on April 4, 2020
    • Reply
  • Perfect. Family loves them

    • — Karen Williams on April 3, 2020
    • Reply
  • I need help!
    I don’t have confectioners sugar, can I use something else or leave it out for the dough?

    • — Isabel on March 31, 2020
    • Reply
    • Hi Isabel, I think you could get away with replacing the confectioners’ sugar with granulated for the crust.

      • — Jenn on April 1, 2020
      • Reply
  • Just made these today and this recipe is absolutely delicious! My entire family loves them! Followed the recipe exactly — would not change a thing. Thanks so much!

    • — PattiTN on March 28, 2020
    • Reply
  • Absolutely fabulous, while I made a gluten-free version, they have to be the very best squares we have ever had. Thank you, my daughter has missed having lemon squares as they are her favourite desert ❤️

    • — Debbie Wolter on March 28, 2020
    • Reply
  • The lemon bars were excellent and recipe was easy to understand and make.

    • — Henry on March 27, 2020
    • Reply
  • If I do not have a food processor, is there another appliance I can use?

    • — Barbara on March 27, 2020
    • Reply
    • Your hands! 🙂
      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. Hope you enjoy!

      • — Jenn on March 27, 2020
      • Reply
  • These are the best lemon bars I have ever tasted! This is something I would definitely want to bake again. My whole family LOVES this recipe. It is a wonderful dessert.

    • — Sean on March 25, 2020
    • Reply
  • I made this once and it was delicious! I am making it again and inadvertently mixed the flour mixture too long—so it is no longer crumbly but rather a creamy dough. Can I still use it? Thanks!

    • — Shetterley on March 23, 2020
    • Reply
    • It’ll be fine, Shetterley. Just press it in the pan and proceed (if it’s too soft, you can chill it for a bit). 🙂

      • — Jenn on March 23, 2020
      • Reply
      • Actually, it didn’t work out. I had chilled the dough for 45 minutes after pressing it in the pan, but when it baked, the sides disappeared completely, just melting into the bottom layer. I’m going to make the crust again tomorrow—I refrigerated the lemon mixture and will try again 🙂

        • — Shetterley on March 23, 2020
        • Reply
        • Awww… so sorry it didn’t work out — I hope you have better luck this time!

          • — Jenn on March 24, 2020
          • Reply
          • What is the difference between the lemon bars here and the lemon squares in your cookbook? I’ve made one, and can’t remember which, but they were amazing!

            • — Athena on April 8, 2020
          • Hi Athena, the two recipes are the same but I recently updated the one on the blog to make double the amount. Hope that clarifies (and glad you like them)! 🙂

            • — Jenn on April 8, 2020
          • This happened to me too! Part of my flour mixture was creamy and part was crumbly because my food processor is small and made it in 2 batches. I used up the last of my flour so I’m going to have to just go with what I have. The sides melted down so I’m afraid the filling will not detach from the sides/aluminum foil.

            • — Zarana Bayona on April 11, 2020
  • Hi! My sister and I are gonna make these for my mom’s birthday today, but I’m a little confused by one of the steps. The directions say:

    “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.”

    So am I supposed to leave the bars in the (now turned off) oven and let them cool down for a few hours as the oven cools down? Should the door be open, closed, or propped open? Or do I take the pan out of the oven and let the lemon bars cool in the baking pan, with the pan on a cooling rack?

    • — Sara on March 19, 2020
    • Reply
    • Sorry for any confusion, Sara! The bars should be removed from the oven and cooled on a rack on your kitchen counter. Hope that clarifies and that you enjoy! 🙂

      • — Jenn on March 19, 2020
      • Reply
      • Thank you so much!

        • — Sara on March 19, 2020
        • Reply
  • Hands down THE best lemon bars I’ve ever eaten. This was the first time I’ve ever made them. I followed the recipe with the exception of 1/2 cup less sugar and 2 tablespoons more of lemon juice.

    • — Jan on March 18, 2020
    • Reply
  • What would be different if I use Meyer lemons?

    • — Aviva on March 16, 2020
    • Reply
    • Hi Aviva, Because Meyer lemons are sweeter, I’d reduce the sugar by 1/4 cup. Hope you enjoy!

      • — Jenn on March 17, 2020
      • Reply
  • Good morning, Jenn. With us all being somewhat isolated, I’m trying to make do with what I have in my pantry. Have you ever substituted McCormick Gourmet California Lemon Peel (I found it in the spice aisle) for fresh lemon zest? If you have, what proportions would you use for a dried lemon peel vs. fresh lemon zest? Thanks a bunch!

    • — Pam on March 15, 2020
    • Reply
    • Hi Pam, Sounds very resourceful! I wish I could weigh in but I’m not familiar with that product so I can’t say for sure – I’m sorry! If you do try it, I’d love to hear how they turn out. 🙂

      • — Jenn on March 15, 2020
      • Reply
  • I made these lemon squares for a church meeting. The recipe was extremely easy to follow. The squares flew off the platter they were displayed on and into people’s mouths. What can I say? People like lemon. I didn’t get the privilege to enjoy a square. I did, however, taste the cut off ends which were mostly cookie crust while I was cutting the squares for the meeting. They tasted divine. I managed to bring 2 squares home from the meeting for my husband and myself to enjoy with a cup of tea, but when I went to look for them they were gone. They were BOTH eaten by my daughter. She says they were delicious. I am packing her bags after I’m done writing this review. She can find somewhere else to live. Don’t worry, she’s an adult (26). She’ll be fine.

    • — Tracy on March 9, 2020
    • Reply
    • LOL!!

      • — Jenn on March 10, 2020
      • Reply
  • Hi Jenn,
    I substituted gluten free flour as you suggested and the lemon bars turned out amazing! Made them for my boyfriend’s mother’s birthday party- they were a hit. I did find that I had to bake the crust and the filling each an extra 3-5 minutes but that was the only difference. Thank you so much!😊

    • — Toni Gullickson on March 7, 2020
    • Reply
  • I found the bars way too sweet. I would try 2 cups of sugar next time. Also, most of my bars cracked when I cut them even though they had been refrigerated. They tasted good though I like them a little tarter.

    • — Andi on March 7, 2020
    • Reply
    • I was wondering at what temperature should u bake these

      • — Brooke on March 17, 2020
      • Reply
      • Hi Brooke, they get baked at 350°F/175°C. Enjoy!

        • — Jenn on March 18, 2020
        • Reply
  • Hello,

    I would love to make this recipe using gluten free flour! Am I able to do that by using the same amount of gluten flour or would I have to adjust? Thank you so much in advance!

    • — Toni Gullickson on March 6, 2020
    • Reply
    • Hi Toni, I haven’t made a gluten-free version of these, but I suspect you could get away with using an all-purpose gluten-free flour with no other adjustments. Please LMK how they turn out if you try them!

      • — Jenn on March 6, 2020
      • Reply
  • Can a sugar substitute be used, like Stevia?

    • — Barbara on March 5, 2020
    • Reply
    • Hi Barbara, I don’t have any experience with sugar substitutes so I can’t say for sure – I’m sorry! If you try it with Stevia, I’d love to hear how they turn out. 🙂

      • — Jenn on March 5, 2020
      • Reply
  • Hi there, this recipe looks so yumm! Can I do this if I dont have a food processor?
    Thank you

    • — annemarie bertrand on March 4, 2020
    • Reply
    • Hi Annemarie, 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! Hope you enjoy!

      • — Jenn on March 5, 2020
      • Reply
  • What adjustments what I need to make for high altitude, about 5400 feet above sea level.

    • — Linda on February 28, 2020
    • Reply
    • Hi Linda, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂

      • — Jenn on February 28, 2020
      • Reply
  • Jenn…just found you in November 2019….🥰. Your recipes and clear instructions BURY The Pioneer Woman! Thanks so much!!! Keep on keeping on! Jane on February 25, 2020.

    • — Jane on February 25, 2020
    • Reply
    • ❤️

      • — Jenn on February 25, 2020
      • Reply
  • This is the best lemon bar recipe ever! I did everything according to the recipe and it turned out PERFECT!!! The sweetness and lemon flavor is spot on. Highly recommend!

    • — Yulia on February 24, 2020
    • Reply
  • These are amazing! I have made them several times and they always turn out perfect! They are a huge hit at both my office and my husbands, and are so easy to make! I have made them with both regular lemons and Meyer, and both were delicious. Thanks for the awesome recipe!

    • — Natasha on February 22, 2020
    • Reply
  • Question: I notice you use a food processor a lot, like for these lemon bars. Can you recommend a particular make, model, etc.? I’ve never owned one but would like to try it.

    • — Betty on February 20, 2020
    • Reply
    • Hi Betty, I highly recommend this one from Cuisinart. It has a 14-cup capacity, which I think is ideal, but you could get away with an 11-cup bowl if need be (I wouldn’t go any smaller).

      • — Jenn on February 21, 2020
      • Reply
  • Sooo good!!

    • — Sabrina on February 17, 2020
    • Reply
  • Hi! Love your recipes! Going to try these this weekend – one question – Do you know if Arrowroot powder would work in place of the cornstarch for the crust? Thanks so much!

    • — Amy on February 12, 2020
    • Reply
    • Yes, Amy, I think that should be fine. Hope you enjoy!

      • — Jenn on February 13, 2020
      • Reply
      • I stupidly added the butter a bit at a time so my crust went beyond the crunmbly and was more rubbery – I’m refrigerating it now But should I start again?

        • — Lee ann on March 10, 2020
        • Reply
        • Hi Lee Ann, I probably would start again. Sorry!

          • — Jenn on March 11, 2020
          • Reply
  • Omgoodness I forgot to add the lemon zest!!! *facepalm*
    Do you think there is anyway of saving it by making an icing with the lemon zest?
    Also, have made this recipe correctly before and it’s a solid 5 from me!

    • — Caz on February 6, 2020
    • Reply
    • Oh no! I think you could get away with using a glaze like the one from this recipe. Please LMK how they turn out!

      • — Jenn on February 7, 2020
      • Reply
  • If I don’t want to make as big a batch as your recipe calls for, can I just half everything? or are some different proportions necessary?

    • — Pearl on January 31, 2020
    • Reply
    • Hi Pearl, I actually updated this recipe fairly recently so that it makes double what it used to. If you scroll down to the very last picture of the lemon squares (before you see the full recipe), you’ll see a note immediately above it mentioning that and a link to the original recipe. Hope that helps! 🙂

      • — Jenn on January 31, 2020
      • Reply
  • I made these last night — my first time making lemon squares — not sure why that is. The recipe was very easy to follow and the filling is bursting in lemon, it’s such a wonderfully simple dessert but packs a huge taste. I had a lot of fun making this. We make so many of Jenn’s recipes and they are served in our restaurant — our customers rave — Jenn is definitely a known name by our customers.

    By the way I did mess up a little, it was my mistake. I bake in a large commercial convection oven and for recipes like this, same for cheesecakes for example, you have to be careful about browning the top of the filling. In this case, you want the beautiful yellow top to stand out and just set not brown! I usually have a method where I cover these types of items so they don’t brown — I forgot, uggghhhh :-(, well it was 1am when I was doing these, so I will blame it on being tired — that is the business, I’m always tired. Even so, they still came out so good — all my fault — just putting it out there so you take care if you are cooking in a convection oven.

    This will be another hit at the restaurant — it will become a regular dessert offering. Thanks Jenn for another great recipe!

    • — Tim Ober on January 31, 2020
    • Reply
  • Hi Jenn, my husband has an allergy to egg yolk. Will this recipe work using only egg whites?

    • — Rosie E. on January 30, 2020
    • Reply
    • Unfortunately, this one won’t work with just egg whites — sorry!

      • — Jenn on January 31, 2020
      • Reply
  • Made these as a dessert (with your Beef Stew with Carrots and Potatoes as the entree). Fabulous meal! Besides forgetting to lightly dust the lemon bars with icing sugar, I followed the recipe. These lemon bars were amazing. Thanks for this terrific recipe and maybe next time, I will remember to lightly dust them.

    • — Ty on January 29, 2020
    • Reply
  • These really are the BEST lemon bars. The crust is fantastic. They are the perfect mix of tart and sweet, and there is substantial filling. Wicked good.

    • — Nara on January 26, 2020
    • Reply
  • I made these for my friends and everyone loved them! The only con I can find is that it was hard getting an even layer of crust and mine ended up being pretty thick in some places and thin in others. I’m very new to baking so maybe there are tricks to it that I’m not aware of 😅

    • — Caroline on January 23, 2020
    • Reply
    • Hi Caroline – Do the sides first, then press the bottom with a drinking glass or dry measuring cup. 🙂

      • — Jenn on January 24, 2020
      • Reply
  • I have six leftover egg yolks from your delicious pavlova. Is there a way to adjust the eggs in this recipe in order to use some of those up? Or do you have another recommendation as to what to make with them? Your site and recipes are such a gift! Thank you.

    • — Amanda W on January 13, 2020
    • Reply
    • Hi Amanda, I don’t recommend adjusting the egg white/yolk ratio here – sorry! This article provides some good suggestions for how to use up egg yolks. Hope you find it helpful!

      • — Jenn on January 13, 2020
      • Reply
  • So FABULOUS! I made a double batch for Christmas. One for home and one to give away. I was so sad 🙂 I gave one away after I tried them, but the recipient is equally in love with them. She asked that I pleeeeeease not forget her when I make them again. They are delicious, decadent, creamy and chewy on the edges (mmmmmmmmm) and the crust is amazing as well. Thank you for sharing this recipe. It is a keeper for life.

    • — Gretchen on January 10, 2020
    • Reply
  • Would it be fine to mix the crust manually if you don’t have a food processor?

    • — Ren on January 6, 2020
    • Reply
    • Hi Ren, Sure, it will just take a while! Hope you enjoy! 🙂

      • — Jenn on January 6, 2020
      • Reply
  • Hi Jenn,

    I’ve been using this recipe for years for the filling and have always loved it so thanks for sharing it! I noticed that the filling recipe changed. Did you happen to double it? I used to double it myself but just curious. It seems like a lot more flour than I remembered. Happy Holidays!

    • — Gina on December 29, 2019
    • Reply
    • Yes, Gina, I did double this (it seems to make the bars easier to handle). Happy holidays to you!

      • — Jenn on December 30, 2019
      • Reply
  • Good recipe. Thanks! I like that it gives more filling than my previous favorite recipe. I added a teaspoon of baking powder and cut back the flour to a little less than 1/2 cup in the filling, and also put less sugar, and it turned out fine. Next time, I will cut the sugar to about 2 cups in the filling and cut back on the salt in the crust, or omit it altogether. Then it really should be the best lemon square recipe for me.

    • — Anne on December 26, 2019
    • Reply
  • Love love love this recipe!!!
    This will be my 3rd time making it. I’m trying to make ahead so I’m not cooking on Xmas,
    Is it ok if this is made at night, left on the counter, then put in the fridge? The bottom won’t get soggy will it?
    And is it ok in the fridge for 2 days before cutting into it?

    • — Marcella on December 23, 2019
    • Reply
    • Hi Marcella, These bars keep incredibly well in the fridge (the bottom stays very crisp) so feel free to make them 2 days ahead and refrigerate until ready to serve. Happy holidays!

      • — Jenn on December 23, 2019
      • Reply
  • 😩 I forgot to refrigerate the crust before I baked it, will it be ok? Or will the crust fall apart? Should I just begin again?

    • — Gina on December 22, 2019
    • Reply
    • It will be fine, Gina – no worries! Chilling just makes it a bit more tender and flaky.

      • — Jenn on December 22, 2019
      • Reply
  • Looking forward to trying these!
    Can these bars be made in a glass pan rather then metal? Would I need to alter baking time or anything?

    • — Janine on December 20, 2019
    • Reply
    • Hi Janine, It’s fine to use a glass pan. I’d reduce the temperature to 325°F when pre-baking the crust, but increase to 350°F when you bake the bars. Hope you enjoy! 🙂

      • — Jenn on December 22, 2019
      • Reply
  • I made this recipe and followed it to a t, it came out delicious and lemony I almost ate the whole tin. Will be making it again tomorrow, I intended to have it as Christmas baking to give to friends but as mentioned I ate too many so now I have to bake again. Thanks for your delicious and simple recipient, it’s a keeper.

    • — Dale on December 20, 2019
    • Reply
    • 🙂 Glad you enjoyed!

      • — Jenn on December 20, 2019
      • Reply
  • Hi Jenn,
    Can Poppy seeds be added to these Lemon Squares?
    Also I would like to make this in 8×8 square pan, what might the measurements be?
    Thanks so much for all your amazing recipes

    • — Mary Paul on December 15, 2019
    • Reply
    • So glad you like the recipes, Mary! I think you could get away with adding poppy seeds to the crust but wouldn’t recommend adding them to the filling. If you’ve got a hankering for something with lemon and poppy seeds, you may want to try this cake. And 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 slightly thicker mixture. Hope that helps and that you enjoy!

      • — Jenn on December 16, 2019
      • Reply
      • Thanks so much and Merry Christmas to you and yours!!

        • — Mary on December 16, 2019
        • Reply
  • Used 4 lemons..this came to almost 1 cup juice. Should I really use 5-6 lemons?

    • — Bonnie Cooperman on December 14, 2019
    • Reply
    • No, not necessary to use any more lemons — you must’ve just had juicy ones! Hope you enjoy. 🙂

      • — Jenn on December 16, 2019
      • Reply
  • Hi there,

    I’m not experienced (at all) and I just tried this. When I poured in the lemon topping, the crust came up in about half of the pan…literally, floating in the lemon mixture.

    I’m not sure what I’ve done wrong? Maybe I didn’t bake the crust enough? Any ideas, I would like to try again!

    • — Barbara on December 12, 2019
    • Reply
    • Hi Barbara, Sorry to hear you had a problem with this — I’ve never heard of the crust floating up like that! When you added the crust to the baking dish, did you press it down firmly with your fingers and then refrigerate it for at least 30 minutes?

      • — Jenn on December 12, 2019
      • Reply
    • I have made this recipe countless times and this happened to me once…I was in a rush and poured the lemon filling into the crust with too much gusto and it broke up the shortbread crust. Maybe that’s what happened here with Barbara? I always pour gently now, and it hasn’t happened since…

      • — Samantha on December 13, 2019
      • Reply
      • Good to know Samantha — thanks so much for weighing in!

        • — Jenn on December 13, 2019
        • Reply
    • I even read this review before making this and this still happened to me 🙁 I guess I poured too hard in one place…

      • — Tigrsh on December 23, 2019
      • Reply
  • Hi Jen, I’ve made the older recipe many many times. Love it. Do you think using limes instead of lemons would work too? Just to try something different. Made your key lime pie recipe 2 wks ago. It was great too.

    • — Lorrie on November 29, 2019
    • Reply
    • I do, Lorrie. Please lmk how they turn out!

      • — Jenn on November 30, 2019
      • Reply
      • They were delicious. I just added 2 drops of green gel food coloring

        • — Lorrie on December 5, 2019
        • Reply
      • The recipe was very close to perfect, but just too sweet for my taste buds. I prefer some pucker to lemon bars. I’ll definitely make them again, but will adjust the sugar to my taste. Your instructions were very thorough and I appreciate the advice on covering the pan and greasing it. My foil had a slight tear in it and holy cow did it stick in that spot. I can’t imagine if I’d skimped on that step!

        • — Sandra on December 9, 2019
        • Reply
  • Delicious. I did 5 eggs and 3 yolk instead of 6 while eggs. Although I love the strong flavour of lots of lemon, I found it a bit too strong. My husband said it was too much punch. I think making it again, I would do half a cup less sugar, and 1 tablespoon instead of 2 of zest. Really bakes well and after chilling, cuts beautifully.

    • — Laura on November 24, 2019
    • Reply
  • Lovely recipe. I did add a teaspoon of lemon zest to the crust. I don’t like using tinfoil so used parchment paper. Worked just fine.
    A couple of little tips; for people saying “not enough crust to go up the sides”. When you take the crust out of the oven, take a teaspoon and gently push the hot crust up the sides. This worked well for me.
    I have an autoimmune disease that causes very painful & weak wrists. I knew I would not have enough strength to blend the flour into the egg sugar mix until lump free. I combined the flour & lemon juice in a tall beaker & blended with my immersion blender. Then whisked this into the egg & sugar mix.
    This worked beautifully & ensured the flour was well mixed with no lumps remaining. This could also help people saying it required more cooking time. Mine were done in 30 minutes.
    Thank you for a fantastic recipe.

    • — Yvonne on November 11, 2019
    • Reply
    • ps; I have an anaphylactic dairy allergy. Obviously using butter is out of the question for me.
      I used vegan Becel with just a tiny amount of extra cornstarch. The Becel is a little watery compared to butter.
      These turned out beautifully.

      • — Yvonne on November 11, 2019
      • Reply
  • These were amazing! I only have a miniature food processor so I used a pastry cutter to mix the crust part – it was definitely a great workout for my arms, but it worked just as well. I was using Meyer lemons and don’t like super-sweet desserts, so I cut back the sugar by about 3/4 cup. After reading previous reviews, I left it in the oven for an extra 5 minutes. Although the top looked baked, the middle part was still pretty gooey when I tested it with a toothpick. But I decided to keep to your instructions and left it to cool. I left it on the countertop overnight, and thank goodness, because they were perfectly well-done when I cut into them in the morning! I’m glad I didn’t put it back in the oven, because it would have definitely over-baked and hardened. I also agree with using heavy-duty foil. I made the mistake of using regular foil when I baked your brookies – and they split down the middle when I lifted it out of the pan. I used heavy duty aluminum foil this time, and these lemon bars stayed perfectly in shape as I lifted them out. Thank you again!

    • — Mia on November 9, 2019
    • Reply
  • I had never made lemon squares before and tried these. They are as great as all the reviews say…even a few days later in the refrigerator. My friends and family loved them so much. Perfect recipe. Thank you!

    • — Hilary on October 13, 2019
    • Reply
  • Can you please add a reminder to make this in a deep pan I was unable to use all the topping

    • — margaret stevens on September 16, 2019
    • Reply
    • Hi Margaret, There should be plenty of room in the baking dish for the base and topping. Did you use something other than a 9×13-inch pan?

      • — Jenn on September 23, 2019
      • Reply
    • This could be the best dessert I’ve ever made!! My neighbor, who LOVES lemon bars, said they were the best he’s ever tasted! Absolutely delicious! Perfect recipe!!

      • — Leah on October 18, 2019
      • Reply
  • I have never made lemon bars before but was asked to bring 2 desserts to a cookout and wanted something different than the chocolate heavy other dessert I had planned. The lemon bars were amazing! Several people commented they might have been the best they’ve tasted and they especially liked the “thicker” crust. There were a few left when the night was ending and a couple of people asked if they could take them home. Success!! Thanks Jenn!

    • — Lisa on September 12, 2019
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  • I’ve made lemon bars for 40 years with mixed results, however, this recipe worked perfectly. Finally! I think it must be the cornstarch and powdered sugar that made the crust better. Also, this recipe called for 6 eggs and a generous amount of flour which made the bars more substantial and thicker—consequently they make nice bite size bars. Lining the pan with foil and being able to lift the entire batch out before cutting resulted in a prettier/cleaner bar. Read in a cooking magazine that of all the pricey butters, Land of Lakes (as shown in the pics) is best for baking—it’s true!
    Thank you Ms Segal for this perfect lemon bar recipe that produces a professional looking and tasty little dessert.

    • — Debbie on September 8, 2019
    • Reply
    • These are fantastic! I recently received a food processor as a gift and wanted to try it out. These lemon bars are the best I’ve ever tried. I’m new to the baking world, and this recipe still came out beautifully. The only thing I added was a bit of vanilla extract into the crust. Delicious!

      • — Hollie Mullin on September 9, 2019
      • Reply
    • Had 2 problems I did not use a deep enough pan and so could not use all the topping Also I had my oven on fan bake which may have been too hot as topping went brown very quickly Probably errors easily corrected

      • — margaret stevens on September 16, 2019
      • Reply
  • Hi Jenn, I have a gluten free guest and I’m wondering if I can use GF AP flour?

    • — Serena on September 7, 2019
    • Reply
    • Also, in what way is the new recipe easier to handle?

      • — Serena on September 7, 2019
      • Reply
      • Hi Serena, the updated recipe makes bars that have a thicker crust and the filling is slightly less gooey, so they’re easier to pick up. Hope that clarifies. 🙂

        • — Jenn on September 12, 2019
        • Reply
      • How did the gf flour work out? I have a lovely recipe from the Bojon Gourmet that would work for the gf crust, but I’m not sure about gf flour in the filling. I would love that information before I try it. I want to bring it for a New Year’s Eve party. Everyone else will bring very sweet or chocolate desserts, I’m sure.

        • — Alene on December 22, 2019
        • Reply
    • Yes, Serena, that should work. 🙂

      • — Jenn on September 8, 2019
      • Reply
  • The original recipe was too sweet for my taste. I reduced the sugar in the filling by 3/4 cups in the second batch and they were PERFECT!

    • — Sylva on September 4, 2019
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  • I used the original recipe but followed the updated procedure. Tasted wonderful!

    • — Lulu on August 31, 2019
    • Reply
  • I’ve made these bars twice now, following the recipe exactly, and they’ve been a huge hit! Everyone loves them and is super impressed. My only note is that both times I only used 3-4 lemons to get 2/3 cup, never needed 6.

    • — Ellise on August 25, 2019
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  • Is it necessary to use a metal baking pan? I have glass and ceramic of this size.

    • — Jean on August 5, 2019
    • Reply
    • Hi Jean, I’d go with the ceramic one. Enjoy!

      • — Jenn on August 5, 2019
      • Reply
  • Thank you for your detailed instructions and tips when posting recipes. I find it very helpful in producing a successful product. I found these squares were just too sweet for me, with not enough lemon flavour. So close to perfection.

    • — June on July 28, 2019
    • Reply
  • I was attracted to this recipe by the substantial amount of lemon juice called for thinking the bars would be nice and tart. The pastry is absolutely wonderful and well worth bringing out my Cuisinart. The recipe instructions are excellent and I did freeze some of the bars and their consistency held for several weeks. However, I was surprised to find the bars to be far too sweet to me and if I made them again I would cut the sugar back by at least 1/2 or 2/3 cup.

    • — JANEENE JOHNSON on July 18, 2019
    • Reply
  • These are the best lemon bars I have ever made and served! Delicious and enjoyed by folks claiming not to like lemon. I made them about a week before my event, wrapped them carefully and froze them . Thawed in refrigerator the night before and sprinkled with powered sugar after cutting. Think I will make them and package in small servings so they are always ready when company drops by. Thank you, Jenn!

    • — Ann on June 20, 2019
    • Reply
  • Best Ever….I have made this recipe twice now and the reviews have ALL been the same BEST EVER even from people who claim not to like Lemon Bars.
    On the first baking I ran out of flour for the filling, however I had gluten free flour on hand so thought what the heck. Turned out perfect.
    I do agree with one of the other reviews saying to increase the cooking time with the filling to make sure it sets.

    Thanks Jen
    Auty Morrissey

    • — Auty Morrissey on June 12, 2019
    • Reply
  • It would be really great if you could just let long time fans of your blog know when you have changed your recipes. It gets a little confusing when we know the old recipe was using a 9×9 tin and fewer eggs etc. Then you start to wonder if the old recipe was somehow wrong so you changed it. Thanks.

    • — Ella on June 1, 2019
    • Reply
    • Hi Ella, Sorry for any confusion! I did recently update the recipe with new photos and instructions. This new version makes double the amount and the bars are easier to handle. I will email you with the older version. 🙂

      • — Jenn on June 4, 2019
      • Reply
      • Hi Jen

        Do you think you can pass on the 9×9 recipe to me too?? Thanks!

        • — Sarah on June 5, 2019
        • Reply
        • Hi Sarah, There is a link at the bottom of the post (right above the last photo) to the 9-in pan recipe. Hope that helps!

          • — Jenn on June 6, 2019
          • Reply
  • These were outstanding! I refrigerated them overnight and cut them in the morning. No problems! They were a hit! Thank you for another great recipe. ❤️

    • — Cindy Corcoran on May 28, 2019
    • Reply
  • Well……these bars are delicious! Since I consider you and your blog followers to be my “baking friends,” I want to share a blunder that right now I laugh about, but at the time this happened, laughing was the farthest thing from my mind. I was taking the yummy looking and smelling pan from my oven when my hands and pot holders slipped. The whole pan tipped with the lemon bars folding over and out onto the door of my oven. I used a large spatula and eased the disaster back into the pan, put it on the cooling rack, and sort of spread out the “bars.” My husband taste tested right then and declared the results to be great! What a guy! So my plan is to let everything cool, top with powdered sugar, and serve as a lemon crisp variation, topped with a little vanilla ice cream. Moral of the story? When life gives you lemons, make lemon bars!

    • — Sandra on May 26, 2019
    • Reply
    • Oh my goodness, Sandra – I’m so glad you were able to salvage them! I recently dropped a pie straight out of the oven and the pie plate shattered into a million pieces. There was no saving that one!

      • — Jenn on May 26, 2019
      • Reply
      • Thanks for the reply! Sorry about your pie and pie plate, but so good to know we’re all in this together!😁

        • — Sandra on May 26, 2019
        • Reply
  • Hi, Jen, I am making these today. I am wondering if I can make them without the cornstarch?

    • — Lora on May 26, 2019
    • Reply
    • Sure, Lora – just replace the cornstarch with more flour. Enjoy!

      • — Jenn on May 26, 2019
      • Reply
      • I did and they turned out delicious! I don’t have a good processor, so I used the mixer, first mixed the butter, than added the other ingredients. I also left them in the oven 5 minutes longer which might have been a little too long. Finally, I didn’t have an aluminum pan, so I used a glass one. Not sure if that has an effect on the cooking time.

        • — Lora on May 27, 2019
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  • Hi Jenn, I love everything I’ve made of yours! Can I halve the new recipe to get a sturdier crust and more filling? I only need enough for a party of 8.

    • — Cindy Corcoran on May 25, 2019
    • Reply
    • Sure, Cindy – I’d use an 8-in pan. Glad you like the recipes! 😊

      • — Jenn on May 25, 2019
      • Reply
  • Can I make these with Pastry Flour?

    • — Dawn on May 23, 2019
    • Reply
    • Hi Dawn, If that’s all you have on hand, I think it would work. (I’d replace the cornstarch in the crust with more of the pastry flour.) Please LMK how it turns out if you if you make them this way!

      • — Jenn on May 23, 2019
      • Reply
  • After trying unsuccessfully for years to master lemon bars, I discovered this recipe. It is fabulous!

    • — Susan on May 23, 2019
    • Reply
  • These were very, very good!

    • — Nancy Leist on May 23, 2019
    • Reply
  • I am an experienced baker and cook . Made them exact to recipie. crust turned out great, however, I baked them according to the directions , looked like they were done as the top turned golden brown. I took them out left them out overnight on the counter as I had made
    the squares late at night. when I cut the first row they were really liquidy inside. I am going to try and bake them more but not sure how they will turn out. Extremely sweet!!! maybe too sweet for me.
    Love many of your recipies…..

    • — Michele Rush on May 23, 2019
    • Reply
    • Hi Michele, I’m sorry you had a problem with these! Did baking them for a bit longer have an impact?

      • — Jenn on May 23, 2019
      • Reply
    • thought i would let you all know, I baked the squares again. I must say the baking time was much longer than 35 min. They are fabulous! I will make them again for sure, but for my experience, I would bake them longer than what the recipie says…..they really do need to be firm before removing from the oven. I probalby baked mine for 55 to 60 min .

      • — Michele Rush on May 23, 2019
      • Reply
      • So glad they turned out, Michelle! Thanks for reporting back. 🙂

        • — Jenn on May 24, 2019
        • Reply
    • Mine also were runny inside when I baked as directed.

      • — Darcy on June 20, 2019
      • Reply
      • Hi Darcy, sorry to hear that the filling was runny. Is there any chance you made a measuring error with the ingredients? If you feel convinced that you got all the measurements right, you might want to check the accuracy of your oven temperature. It can often be off by 25°F to 50°F, which can affect your baking results. Here are some tips on how to do this.

        • — Jenn on June 20, 2019
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  • I made these for a party. Only rave reviews! Many requests for the recipe. I have made many other recipes, but these were by far the best. Thank you!

    • — jean on May 20, 2019
    • Reply
  • I bake for the homeless and for a local monthly beach cleanup that attracts 250-330 volunteers. So I bake almost daily. One of my favorite things is to find the best example of a recipe, often going through many trials, or several years. Some recipes end up in the recycle bin after one taste, and some have notes for future trials. When I saw you 2019 Luscious Lemon Bar recipe, I had to compare it to what had been my favorite. I made both, and you guessed it. What had been my favorite lemon bar recipe is now in the recycle bin, and I will search no longer for the best lemon bar recipe, knowing that I have found it. Thank you so much. Looking forward to my next trial.

    • — Joan Ross on May 19, 2019
    • Reply
  • Another excellent recipe. Thank you so much I have never had a failure with any of your recipes. This recipe makes enough to share and have some to put in the freezer.
    The lemon bars had just the right amount of tartness and everyone who ate them loved the crust.
    I have shared your website with many of my friends as they are always asking me for the recipes.

    • — Carol Rouillard on May 16, 2019
    • Reply
    • 😊

      • — Jenn on May 16, 2019
      • Reply
  • Hi Jen – I made these over the weekend and they tasted amazing! My only issue was that when I went to take them out of the pan (with the aluminum foil), they broke in half so cutting them evenly became a challenge. The bars were definitely cooked well (the top was a bit darker than your pic, actually) and were not still warm as I had chilled them in the fridge for several hours. Any tips to prevent this next time?

    • — Meg on May 16, 2019
    • Reply
    • Hmmm… I’ve never had that problem. Did you use heavy-duty foil? (I don’t think regular foil would be sturdy enough for this.) If you did and still had that problem, I’d suggest that after they’ve cooled in the fridge, that you stick the bars in the freezer for 10 or 15 minutes before pulling the foil out of the pan. Hope that helps!

      • — Jenn on May 16, 2019
      • Reply
  • 382 reviews and 5 stars — thought I couldn’t go wrong, but this didn’t work for me at all. I also chose this recipe because it made twice as many as most other recipes, but then I had to throw out two-thirds of the pan. First: flour and butter made… flour. Nothing close to a coarse meal. I added a tiny bit of melted butter to get it to stick a little and look like your picture. Next: shortbread mixture barely covered the pan, certainly not enough to go up the sides. Finally: after full time cooking and a little more, plus plenty of cooling time, I got a few usable tiny squares and a lot of sticky glop. I am an experienced baker and have made lots of lemon squares, but this one was a fail.

    • — Carol on May 15, 2019
    • Reply
    • I followed your recipe to a T, while I’ve never made anything from scratch in my whole life, these came out perfect! My family was quite impressed! These are my go to when I want to spoil my family! Thank you so much for this recipe! I’ll save it forever!

      • — Emily on July 21, 2019
      • Reply
  • These were made this weekend, using Meyer lemons. Amounts of juice, sugar, and zest as per recipe.
    Someone must have taken a vacuum cleaner to the plate, because they were gone in about an hour.

    My wife, who did SOME of the work (hey, I stopped whacking the weeds around the lemon tree and picked one of the lemons!) was a bit concerned whether the crust would hold together after baking, because it didn’t feel very solid when pressing it into the baking dish before the crust pre-bake. And, after the baking everything, the filling seemed to be a bit soft.

    We left everything in the refrigerator overnight, and it was perfect. Blame the apprehension on a lack of experience with lemon bars.

    • — JoeW on May 13, 2019
    • Reply
  • These are amazing! I don’t bake often, and the recipe was so easy. I forgot to refrigerate the crust, but that didn’t seem to affect the final product. Mixing the flour into the granulated sugar before adding to the eggs eliminated the flour clumps in the filling.

    • — Janet on May 12, 2019
    • Reply
  • These are amazing every time i make them! I used GF flour in mine. Definitely luscious!

    • — Kim on May 10, 2019
    • Reply
  • Good day I love your recipes! I want to make the lemon bars but I don’t own a food processor can you tell me what to do please

    • — Karen on May 10, 2019
    • Reply
    • Hi Karen, 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! You could also try using softened butter and an electric mixer. Hope that helps!

      • — Jenn on May 11, 2019
      • Reply
      • Thanks Jen it suddenly did and the recipe turned out FANTASTIC! Thanks so much 🌷

        • — Karen on May 12, 2019
        • Reply
  • I’m surprised you have not addressed the gluten-free question yet. I am looking forward to making this but need to know about substituting GF flour. Thank you.

    • — Jane on May 9, 2019
    • Reply
    • I think it’d work well here, Jane. I’d use King Arthur measure for measure.

      • — Jenn on May 10, 2019
      • Reply
    • I used GF flour with this recipe, i used Bob’s Redmill 1:1 in the blue and clear bag.

      • — Kim on May 10, 2019
      • Reply
  • Hi Jenn, I looked at all of the comments, but I am not clear if the suggestions for using Meyer lemons were for “old” recipe.
    What are you suggestions for Meyer lemons? Less sugar? More lemon juice? Please help; I have a Meyer lemon tree that is bursting with lemons….

    Thank you so much.

    • — Isabel on May 9, 2019
    • Reply
    • Hi Isabel, Since Meyer lemons are sweeter, I’d reduce the sugar by 1/4 cup. I’d love to know how they turn out!

      • — Jenn on May 10, 2019
      • Reply
  • I am looking forward to trying them this weekend – but will try to reduce the sugar, as over 1/2 kg seems a lot! Have you played around with the sugar content, will it just be lass sweet or change consistency as well?

    • — Sabine Everett on May 9, 2019
    • Reply
    • I haven’t, Sabine, but it should be fine to reduce it a bit.

      • — Jenn on May 10, 2019
      • Reply
  • too sweet for me

    • — leora on May 9, 2019
    • Reply
  • Have you tried to refrigerate the bars before cutting to keep the edges smooth? I do this with brownies and use an electric knife to cut. It makes brownies more attractive and you don’t have to bake them longer to make them easier to cut. Would like your advice if this would work. Thanks, Eileen

    • — Eileen Schneider on May 9, 2019
    • Reply
    • Hi Eileen, These cut pretty easily but you can definitely refrigerate or freeze them first if that makes it easier.

      • — Jenn on May 9, 2019
      • Reply
  • Hi Jenn,
    I am going to try these, wondering if lining with parchment paper works, metal or glass pan?
    Thank you

    • — Joyce on May 9, 2019
    • Reply
    • Hi Joyce, Parchment paper will work well and I’d use a metal pan for best results. Hope you enjoy!

      • — Jenn on May 9, 2019
      • Reply
  • Would it be ok to put these in the refrigerator to get them to cool quicker?

    • — Ashley on May 8, 2019
    • Reply
    • Yep, that’s fine. 🙂

      • — Jenn on May 8, 2019
      • Reply
      • These were unbelievably good! I’ve never made lemon bars before, so when I was mixing up the filling I was quite skeptical because it seemed so ‘eggy’; I thought I was going to end up with an omelette! But the magic happened in the oven and the final product was to die for!! So lemony, and the crust was so great; crispy and golden and delicious. They also cut beautifully and looked so pretty with their dusting of sugar. I read many recipes before deciding which one to try and I’m so glad I chose this one! Thank you for this fab recipe 🙂

        • — Erin on May 13, 2019
        • Reply
  • This recipe garners rave reviews taste-wise in fact, they are my spouse’s favorite dessert but, for some reason my squares turn out flat…. do you have any suggestions?

    • — Laurie Hoffman on May 8, 2019
    • Reply
    • Hi Laurie, I just recently updated this recipe so the bars are thicker. Did you make the new version or old?

      • — Jenn on May 8, 2019
      • Reply
      • The Luscious Lemon recipe… the new one I believe. That’s interesting because I didn’t realize it was a “new” recipe the last few times I made it. Never noticed the old recipe going flat. 🧐 Maybe I’ll have to make another batch of each to compare and contrast…😁

        • — Laurie on May 8, 2019
        • Reply
        • Hi Laurie, I’m sorry for the confusion! The new recipe was just added last week, so you may have made the old recipe. This version has more height.

          • — Jenn on May 8, 2019
          • Reply
  • Jenn, I love your old lemon bar recipe that was made in a smaller pan. I think it was exactly half these ingredients, but I can’t seem to find the copy that I printed out and now I’m not sure. Could you direct me to a link to your original lemon bar recipe that was made in an 8X8 or 9X9 pan? Thanks so much! – Alison

    • — Alison on May 7, 2019
    • Reply
    • Hi Alison, If you scroll down to the bottom the post, right on top of the last photo, you’ll find a link to download the old recipe. Hope that helps!

      • — Jenn on May 8, 2019
      • Reply
  • These lemon bars are so exquisitely delicious that I decided to make them while traveling. The first batch disappeared so quickly as I shared them with all the neighbors. A week later I made another batch before heading to the airport. I’m still getting compliments on these lemon squares! Thank you Jenn for sharing your delicious recipes! I simply adore your book! 😊

    • — LINDA on April 26, 2019
    • Reply
  • Hi Jenn,

    Can I use a glass pan for these?

    • — Tamara on April 26, 2019
    • Reply
    • Hi Tamara, Yes but I’d reduce the oven temp by 25°F. Hope you enjoy them!

      • — Jenn on April 28, 2019
      • Reply
      • Very helpful- I have old glass pans for everything and didn’t realize I would need to adjust times! Thanks.

        • — Janet on May 9, 2019
        • Reply
  • Just perfect! thanks

    • — Isabelle on April 23, 2019
    • Reply
  • Hi, your lemon squares look amazing. My son likes the filling to be a little more firm. Is your filling firm or how do I make it firmer?


    • — cheryl smith on April 20, 2019
    • Reply
    • Hi cheryl, These are sort of right in the middle. I wouldn’t recommend making any changes but the colder you serve them, the firmer they’ll be.

      • — Jenn on April 21, 2019
      • Reply
  • My absolute favorite Lemon Bar dessert! Instructions are clear/concise and the pictures on the site add clarity to the recipe.

    I’ve made this recipe with both store-bought and farm-fresh eggs. While both sources of eggs make a fabulous bar, I definitely recommend using farm-fresh eggs if you can. The richness of the farm-fresh eggs adds an incredible yellow hue to these already amazing bars.

    • — Vicki on April 14, 2019
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  • I made these last night and they are divine! I allowed them to chill in the fridge overnight. For ease of serving at Easter (in one week’s time), I have already cut them into neat slices and carefully parcelled them up (without the confectioner’s sugar on top) for freezing.

    For neat, clean cuts Jenn’s advice to have them well-chilled is critical. In addition, I would use a long-bladed knife, run the blade under very hot running water, dry it off, make a cut, run the blade under hot running water, dry it off, make a cut……..I did this repeatedly and the squares/bars were perfect.

    Thank you for a lovely recipe.

    • — Elaine Brown on April 13, 2019
    • Reply
  • These are heavenly! I have made them many times and everyone who tries them loves them. My family requests these all of the time.

    • — Michelle on April 11, 2019
    • Reply
    • Hi Jenn, is the new recipe just double the amount? Are there any differences to the final product? Thanks

      • — Serena on May 9, 2019
      • Reply
      • Hi Serena, Not quite. I made the crust a little thicker and sturdier, and the filling is not quite as gooey. The bars are also taller. All these tweaks make them much easier to cut, handle and serve, but the overall taste is the same.

        • — Jenn on May 9, 2019
        • Reply
  • These are the best Lemon bars and I’ve tried so many recipes! So happy I don’t have to look any further. I made the recipe exactly as is and they are the perfect balance of sweet and lemony. The crust is amazing as well! Easy to make and delicious…my favorite kind of recipes. I’ve added so many of Jenn’s recipes to my recipe box and only the best make it there! Thanks Jenn! 😊

    • — Annette on April 11, 2019
    • Reply
  • I fell in love with these lemon bars and I don’t even like lemony desserts. I stumbled upon this recipe when I was looking for something to make with Meyer lemons that I bought. One taste of the bars I made , and everyone started calling me a professional baker. Now I always look for Meyer lemons every spring so that I can indulge in these divine bars one more time.
    Thanks Jenn for all the wonderful recipes

    • — Vasantha Paluri on April 11, 2019
    • Reply
  • Just made this recipe for the first time and they were absolutely delicious, and full of layers of flavor from the shortbread crust, the tangy lemon filling and the sweetness of the confectioners sugar. They were easy too. These may be my go to now.

    • — Karen T on April 3, 2019
    • Reply
  • I am a bit of a lemon snob. All the lemon bars I have made do not have enough lemon. These however are fabulous!! I cut them with round cookie cutters and layered in a bowl for the “pot of gold” at a St. Paddy’s Day party. My husband and I had no issues cleaning up the scraps (which was good because we didn’t have any to take home after the party!)

    • — Amanda T on March 17, 2019
    • Reply
  • Has anyone made this with GF Cup 4 cup flour? Any success?

    • — kristen on February 27, 2019
    • Reply
  • I made these lemon bars this morning, they are delicious and easy. The crust is so buttery, I can’t wait for my family to enjoy them. They have been bugging me for weeks to make them. Thanks for all your testing to achieve our success.

    • — Julia on February 14, 2019
    • Reply
  • I will add my wow to the chorus! Your recipe is perfect. I, too, have tried a number of good ones, but your’s really is the best. Have been enjoying your book and was so impressed that I gave it as a Xmas gift to some pretty serious cook friends. Thank you, Jenn.

    • — Karen Funt on February 9, 2019
    • Reply
  • I needed to make something for a neighborhood get together and did not feel like running out to the store for a laundry list of ingredients. I had all of these ingredients on hand and just whipped up these gems. They were outstanding. Incredibly sweet and tart. They all went!

    • — Jeana on February 5, 2019
    • Reply
  • I’d like to make these, but one of our guests is a vegan. What should I use instead of butter? Applesauce?

    • — Barbara on January 22, 2019
    • Reply
    • Hi Barbara, I don’t think applesauce will work, but think you’d be able to get away with solidified coconut oil. Hope that helps! 🙂

      • — Jenn on January 22, 2019
      • Reply
  • My daughter was wishing for lemon squares to help her study for mid-terms this week. I am an infrequent baker and recall that lemon squares can be a little spongy or gummy. I ran a google search and while there were many with very good ratings, I went for the perfect 5 out of 5 not only because of the rating, but the directions were simple, we had all the ingredients, and the pictures were helpful. I followed the directions exactly, except that I don’t have a good processor so I mixed the crust by hand(s) literally. WOW, my daughter said they were the best ever. I am on a diet and sweets are on the no-no list but I just had to taste one. I couldn’t agree more – perfection! It was the best “cheat” ever. This recipe is definitely a keeper!

    • — Hillary on January 15, 2019
    • Reply
  • My 13 year old daughter and her friend wanted to bake something on a snowy day. These came out perfect and they had no help from me! Your instructions and the pictures made it so easy for them to bake a little sunshine on a cold winter day. Thank you for your recipes!

    • — SuzyQ on January 14, 2019
    • Reply
  • I don’t have a food processor. Can I just rub the butter into the dry ingredients with my finger tips?

    • — Anne Spiteri on January 7, 2019
    • Reply
    • Sure, Anne, just make sure the butter is softened. Hope you enjoy!

      • — Jenn on January 8, 2019
      • Reply
  • Does it matter if the 3 eggs are room temperature?

    • — Paddie on January 3, 2019
    • Reply
    • Nope, not here, Paddie. 🙂

      • — Jenn on January 3, 2019
      • Reply
      • Okay, thank you so much for the quick reply! Looking forward to making these soon 🙂

        • — Paddie on January 3, 2019
        • Reply
    • Just a little tip…if your eggs aren’t room temp you can put them in really warm water for 5 minutes!

      • — Noreen on February 12, 2019
      • Reply

    • — LYNDA MARSH on December 26, 2018
    • Reply
    • Hi Lynda, It’s one stick — it’s just the way it’s cut up that makes it look like more. Enjoy! 🙂

      • — Jenn on December 27, 2018
      • Reply
  • It seems redundant to say …. another fabulous recipe, but once again your recipe is spot on. My daughter requested lemon bars for the Holidays, but I had never made them before. I had a friend’s family recipe; however, I decided last minute to use yours instead, knowing they would turn out perfectly, as they certainly did. The only regret is it makes a small amount. Would doubling the recipe and using a large cake pan produce the same results?

    • — Kathy M on December 21, 2018
    • Reply
    • Glad they turned out, Kathy! It’s fine to double the recipe – just keep in mind that you’ll need to increase the baking time just a bit.

      • — Jenn on December 22, 2018
      • Reply
  • These will forever be my go-to recipe. I tweak the sugar amount to 1 cup but that’s it! Thank you, Jenn!!

    • — Anita C. on December 20, 2018
    • Reply
    • Anita, Did you change anything else?
      Or sugar amount only?
      Thank you! Mary

      • — Mary on April 5, 2019
      • Reply
  • I have made several recipes on this site and have not made anything that was not great, but I make these lemon bars time and again. They are just wonderful! This recipe is easy to make and the lemon flavor is perfectly balanced with the crust. I have shared these at many functions and they always get many compliments. This is my go to Lemon bar recipe and I hope it will be yours too.

    • — Mary on December 20, 2018
    • Reply
  • Hi Jen, what temperature should I set the oven on to cook the crust and then the crust + filling combination?
    Maybe I didn’t read your recipe well enough but I can’t find the info…
    Those look delicious ! Thanks a lot

    • — Agatha on December 10, 2018
    • Reply
    • Hi Agatha, If you scroll down beneath the step-by-step photos, you’ll find the instructions.

      • — Jenn on December 10, 2018
      • Reply
  • These are the Best Lemon Bars!!!

    • — Carol Thomley on December 10, 2018
    • Reply
  • Best lemon bars I have ever made. One tweak…added some lemon zest to the crust. Better than the ones I have been making for two years..we have a lemon tree, good lemons are key..Thanks Jen these were so easy to make.

    • — Karen L. Calanchini on December 3, 2018
    • Reply
  • Holy cow! Perfection is right! Followed the recipe exactly – amazing results. The pan was gone in a flash!! I think the ratio of filling to crust was spot-on and exactly what you would hope for. Thank you, thank you!

    • — Lisa on November 19, 2018
    • Reply
  • I’ve been searching for a good lemon bar recipe for over ten years. My family LOVES this one, I’m making a triple batch this week!

    • — Maria on November 19, 2018
    • Reply
  • I love love LOVE these squares. Would I be able to substitute limes and get a good result?

    • — Samantha on November 14, 2018
    • Reply
    • So glad you like them! I haven’t tried them with lime but do think it would work. Please let me know how it turns out. 🙂

      • — Jenn on November 14, 2018
      • Reply
  • I’m planning on making these for a bridal shower and was wondering if the recipe would work in individual tart pans. I would be using

    Do you think it would work?

    Thanks, gale

    • — Gale Light on October 30, 2018
    • Reply
    • Hi Gale, I think you could get away with using the second of two tart pans – the first ones wouldn’t be deep enough. The cooking time will be less, but not sure by how much, so keep a close eye on them. (For what it’s worth, I think these look pretty cut into squares and that what you’re proposing would be a lot more work.) Please let me know how they turn out if you go this route! 🙂

      • — Jenn on November 2, 2018
      • Reply
  • I just made these and the ration of lemon curd to crust seems off. I used a 9×9 pan and had a fairly thick crust with a very small layer of lemon. I followed the recipe. Any suggestion? It does taste very good.

    • — Lisa on October 20, 2018
    • Reply
    • Hi Lisa, The curd kind of “merges” with the crust when you cut this into squares so it’s a bit hard to distinguish where the curd stops and the crust starts. That said, if you want more of the topping, you could make 1.5 times the recipe for it (just keep in mind that it will take a bit longer in the oven).

      • — Jenn on October 24, 2018
      • Reply
  • Hi

    Do you think I could cut the sugar back to 1 cup without it effecting the recipe?

    • — Karen on October 4, 2018
    • Reply
    • Hi Karen, I’ve always made these with 1.5 cups of sugar, but several readers have commented that they’ve cut it back to one and have been happy with the results. Hope you enjoy!

      • — Jenn on October 4, 2018
      • Reply
  • This is the one and only recipe Lemon Bar recipe you will need. Ever. In your whole life!
    Thank you so much for this!!! I am so glad I found this recipe. I have made many an unfulfilling batch of lemon bars. This one checks all the boxes. A lemony, yet sweet top, supported by a firm, shortbread-like bottom. Divine! Its everyone for themselves as these do not last 24 hours at my house. You snooze, you loose!

    • — Aimee Owens on October 4, 2018
    • Reply
  • Your Luscious Lemon Squares are divine!!! Better that you and your friend baked more than 200 squares to come up with the perfect recipe!! The shortbread crust is wonderful. The tartness of the bar is just right! I followed the recipe exactly. Love your recipes! Thanks Jenn!

    • — Sharon on October 4, 2018
    • Reply
  • I loved this recipe. My husband had been asking me to make lemon bars, but I had never made any before. I searched Jenn’s site and found these. The crust is amazing! I did add a little more lemon juice than what the recipe called for, but next time I will stick to what the recipe says. This one is a keeper.

    • — Julie S. on October 4, 2018
    • Reply
  • These were easy to make and delicious! Simple clear instructions. Can’t wait to make them again!

    • — Laura on October 4, 2018
    • Reply
  • Hi, I ‘ve only just come upon this recipe and they look delicious. I am trying to lose a bit a weight at the moment but I like to include a little sweet treat into my daily calorie allowance. I don’t know how long ago this recipe was posted but is there any way you would know the nutritional value of these squares? Fat and calorie content? I had a look but couldn’t find any mention of it on the website. I appreciate any information you can give me. Thanks, Robyn.

    • — Robyn Roper on September 25, 2018
    • Reply
    • Hi Robyn, If you scroll down to the bottom of the recipe, underneath you will find the nutritional information for these (but each square is 186 calories and 7 grams of fat). Hope you enjoy if you make them!

      • — Jenn on September 26, 2018
      • Reply
  • These are the most DELICIOUS squares I’ve ever eaten. I’ve become fixated on lemon squares at the hospital where I was undergoing physiotherapy and when I was finished I was upset that my lemon squares source had stopped!
    I once went there and bought a tray for $1.50 per square. (Total$18).
    I searched for a great recipe and finally found this recipe, thank god! It is exactly like the square my family has come to love and so easy! Thanks

    • — Andrea marcus on September 18, 2018
    • Reply
    • So glad you like these and that you’re still able to satisfy your lemon square craving! 🙂

      • — Jenn on September 18, 2018
      • Reply
  • I made this for the first time and folks went crazy. Delicious!

    • — Jane C. on August 29, 2018
    • Reply
  • Hi Jenn, these look amazing, so excited to make them! Would I be able to use a 24cm, 9.5 inch round baking dish and still yield the same results? Should I make more filling? I want to make sure they don’t get too thin.

    • — Maia on August 19, 2018
    • Reply
    • Hi Maia, There isn’t a perfect conversion for this so I’d probably just leave the recipe as is. Are you planning to serve it more like a tart?

      • — Jenn on August 20, 2018
      • Reply
      • Yeah, I’m planning on serving it like a tart! Would that work? I also just realized that I only have salted butter—can I just omit the salt and use the butter I have?

        • — Maia on August 20, 2018
        • Reply
        • Yes that should be nice – if using salted butter, reduce the salt in the recipe to 1/4 tsp. Please lmk how it turns out!

          • — Jenn on August 20, 2018
          • Reply
  • I don’t have a food processor and I was wondering how to make the crust without one?

    • — Julie on August 10, 2018
    • Reply
    • Hi Julie, I think you could make this crust in a mixer; just use softened butter. If you don’t have an electric mixer, you can mix by hand.

      • — Jenn on August 12, 2018
      • Reply
  • I made these bars and they turned out great! The filling is a little thicker than most recipes I have seen and has a nice balance of tart and sweet. Will be my only recipe for lemon bars from now on! Love your website!

    • — Judy on August 7, 2018
    • Reply
  • Tried these last night and they are awesome. Great reviews from my guests and especially hubby. Will make them again.

    • — Deborah Morrisey on August 4, 2018
    • Reply
  • Made these as is for a small party that we were hosting for friends and family and couldn’t be more pleased with how they turned out. I could’ve eaten a pan of the crust by itself; however, the lemon filling was a delicious addition. Saving this recipe as my go-to for lemon squares, thank you!

    • — Liz on July 22, 2018
    • Reply
  • Dear Jenn,
    Thank you so much for this recipe. I’ve always loved eating lemon bars and decided to try making them myself for a work bake off event.
    Via my sister’s recommendation to give your recipe a go. Unbeknownst to me, the lemon bar I made following your recipe was voted the Tastiest!!
    I will be definitely make these lemon bars again!! Thanks Jenn!!

  • I have tried many lemon square recipes, with no luck! This recipe was perfect!! The crust was great and the lemon filing was perfect! Thank you!!

  • Made a double recipe in a 13×9 pan. Perfection. Brought them to work to rave reviews…a marriage proposal, offers to live at my house and clean just to eat these and now bags of lemons so that I make more. I love lemon bars and have made them countless times, and I absolutely have to say this recipe is the best.

    • Ha — Your comments made me laugh! So glad everyone enjoys them so much. 🙂

    • How long did you bake in the 13×9 pan? Looking to make double batch tomorrow so hubby can take in to work!

      • — Mitzi Reel on December 9, 2018
      • Reply
  • We love you’re lemon bars. I would like to make them for my daughter’s grad party. I have a 3 tier dessert stand and I plan to put them in paper muffin cups. I want to make about 4-6 batches. Any pointers to ensure success?? Would you freeze each batch whole? When would you take them out to thaw, cut and plate? Also, if freezing do you wait until they thaw to sprinkle the confectioner sugar. Thank you for your help!

    • Hi Lisa! Yes I would freeze each batch whole and then cut them frozen; let thaw in the fridge then sprinkle with confectioners sugar before serving. Hope that helps!

  • This is now my go to recipe. They turn out perfect for me and I’ve made them a few times. Delicious! The trick is… use the correct sized baking tray per recipe.
    I’m so pleased I found this recipe. I get asked to make them all the time and I’m making them again this evening!

  • Jen, for years, I have been making lemon bars that were great, but scared me. Yes, I received many compliments on them, but for me, I could never get them right.
    Your recipe for making in a nine inch pan, lined with foil, is stellar.
    I made this last week, and it was so easy, and the recipe precise. I now know how to make them, for success. Thank you.
    Your pictures were right on for the “light golden” color.
    Your new cookbook is arriving to my casa May 1. I plan on a time, to snuggle up, with my glass of wine and enjoy, with no interruptions!

    • — Karen Calanchini
    • Reply
    • Hope you enjoy the book, Karen!

  • Hi, This recipe looks mouthwatering. Do we have to use cornstarch? Is there a substitute for corn starch? Also, can we use medium eggs instead of large eggs? Thanks, DV

    • Hi DV, The cornstarch will help to make the crust a bit more tender, but you can just replace it with more flour. And medium eggs will work here. Hope you enjoy!

      • Thanks for your quick reply.

  • I would love to make the lemon squares but I don’t know how to convert grams to cups.
    Do you happen to know what the grams would convert too?

    • Hi Rebecca, If you look in the top right corner of the recipe, you’ll see a button where you can toggle between metric and cup measures. Hope that helps! 🙂

  • I bake often but never mastered Lemon Bars until now thanks to your recipe! After reading everybody’s tweaks, I used a cup of sugar and added 1 TBL of lemon juice and zest. I used my favorite Paramount lemons and these bars were fantastic! Thanks for you great newsletter – it really saves the day with ideas.

    • — Rita in cold Chicago
    • Reply
  • I also added extra zest and lemon juice …oh so good, but probably should have cooked just a tad longer, and perhaps a smidge more flour to compensate to get them just a bit firmer, but they are SO delicious, and unleavened, so perfect for ULB. Thank you for a wonderful recipe!

  • I made these last night. They came out good. I only used 1 cup a sugar for the lemon filling, but I did find them to be too sweet and that was before I dusted the powdered sugar on top. So adding the powdered sugar made them even sweeter. I will make these again, but I will add even less sugar to the lemon filling. Thank you.

  • Love this recipe but found they didn’t set up as well as I would want. I live at 7500’ so cooked it an extra 10 minutes but they were still soft when I cut them. Any suggestion?

    • Hi Bev, I’m sorry that these didn’t turn out quite right. I suspect that the altitude had an impact but because I don’t have any experience with high altitude baking, I don’t have any wisdom to share – I’m sorry! (Perhaps these tips may help a bit, though.)

    • I live at 7000 feet and added 1 tablespoon flour, which thickened it well. You might try 1 1/2 tablespoons. Good luck, those are so yummy!!

      • Will try the added flour. They are delicious.

  • Have you ever made this recipe with gluten free flour?

    • No, Janet, I haven’t tried them this way, but I suspect you could get away with using an all-purpose gluten-free flour with success. Please LMK how they turn out if you try them!

    • Wi wondered the same thing. Did you try it?

  • Hi!
    I would like to bake these for Easter weekend. How far ahead can I bake these and how long do they keep? Ps. Love every recipe of yours I’ve tried! Xoxox

    • Glad you like the recipes, Roberta! These can be made 2 – 3 days in advance and refrigerated. They also freeze nicely. Hope everyone enjoys!

  • loved this recipe! so easy to make and all who ate it loved it 😍 this is definitely a keeper! thank you Jenn 😘

    • — Jessica Anne Tolentino
    • Reply
  • Hi Jennifer
    I love the Lemon Squares! They are amazing. Can you tell me if I can freeze them?
    Best wishes,
    Christine Bolton
    PS Can’t wait for your book!

    • So glad you like them, Christine! Yes, they freeze nicely.

  • I made the squares and took one up to my 20 year old son. He came downstairs 5 minutes later and said “mom, that square is bakery quality…….really awesome”. Shocking since he prefers chocolate to anything. Excellent recipe! Definitely a keeper.

  • These are, hands down, the best lemon bars on the planet. No need to keep searching for the perfect recipe, you have found it!

  • These are the best lemon bars ever. I did not add all the lemon juice it called for, but that is just personal taste.
    Great hit at work!!

  • I pulled this recipe to make again this weekend. Easy and delicious!

  • This lemon bar is by far the best. Every time I bring it to any parties, people always thought I bake professionally. Only thing I did differently was I added one more tablespoon of lemon juice and one extra lemon for zest. I like it a bit more tart with the stronger lemon flavor. This is my must make when I go to any parties now!

  • If I wanted to make 9×13 pan would doubling the recipe be enough?

    • Yes, Paula, doubling it will be plenty. Enjoy!

  • Excellent! They have a great texture and quite frankly, it’s really hard to stop eating them.

  • Perfect lemon bars. Not too sweet which is exactly how I like them. I used Meyer lemons and an 8×8 inch pan and followed the recipe as written and they were delicious!

  • These were perfect! Just the right combination of sweet and tart. Followed the recipe exactly and they turned out wonderfully. Thank you for yet another fabulous recipe.

  • Thanks for letting us know that these freeze well. Question: What’s the best way to thaw them after freezing? P.S.: They really are lucious!

    • Hi Jennifer, Glad you like them! You can just place them in the fridge to thaw.

  • I used Meyer lemons which is sweeter than regular lemons without adjusting the amount of sugar and found it to be too sweet. My husband thought it was perfect. Next time I’ll try it using regular lemons. It was still delicious.

  • I have a Meyer Lemon tree and have tried various recipes over the years to no avail. They were flat, crust was crumbly and the taste was meh. I came across this recipe and thought it sounded very straightforward–plus I had all the ingredients! I read the comments and adjusted down the sugar to around 1 1/4C and added a 1/2C of lemon juice and the zest of two lemons. I baked it in an 8×8 pan since that was all I had and used parchment paper underneath. They came out perfect! I will definitely be keeping this recipe for future use. They were a total hit with everyone who had them. I had to send the rest home with my guests or else my husband and I would have finished them all!

    • I have already made them again and they came out perfect this time too. I forgot to mention that instead of using a food processor, I cut the butter into pats and used my hands to work the dry ingredients until the dough came together. It was easy and I didn’t need to clean another tool. Thanks again for the great recipe!

  • I made this recipe and it was great! Thank you for making so easy to follow and pictures throughout the steps. I want to try making it again as a gift for someone who is gluten-free. Do you have any suggestions?

    • So glad you enjoyed them, Carla! I’ve never tried them this way, but I suspect you could get away with using an all-purpose gluten-free flour with success. I’d love to hear how they turn out if you make them with this tweak!

  • Hi, I’ve made these before as lemon squares and they were delish. however, if i want to turn this to a lemon meringue pie, what adjustments should I make?

    • Hi GC, I think you could bake these in a dee-dish pie pan and add a meringue topping like this one at the end. I’d love to know how it turns out!

  • Best lemon bars ever!!! Crispy, chewy bottom / tart, perfectly sweet top.

  • How long will these keep in the fridge?

    • Hi Lu, These keep well for 4 to 5 days in the fridge.

  • Amazing!! First recipe of yours that I tried and it turned out great! Made a bit more filling to make the squares a little thicker, and it tasted so good!! Thank you for the recipe! Made the cinnamon buns today and those were unreal as well! Can’t wait to keep trying more of your recipes!!!

  • Should you let the crust cool before pouring in the lemon topping

    • Hi Mary, It’s not necessary to cool the crust before adding the filling. Enjoy!

  • Hi Jenn,

    I have an over supply of oranges on hand (and no lemons) and was wondering what you thought about this substitution (in which case we’d be talking Orange Bars 🙂

    Thanks !

    • — Malak Abu Shakra
    • Reply
    • Hi Malak, technically the recipe would still work, but they wouldn’t have that signature tang that lemons provide. Also, because oranges are sweeter than lemons, you may want to reduce the sugar a bit. Please LMK how hey turn out!

      • Tried it with the orange sub (and cut down sugar to 170 grams) — it tasted good but as you suspected, it did lack the signature tartness of the lemon squares (and therefore the “wow factor” went missing) — I would definitely prefer lemon squares over these orange ones. I also felt the topping was somewhat too thin for my taste — so next time I might double it, with no substitutions for the lemons of course 🙂

        • Thanks for the follow up Malak – I think you’ll love them with the lemon!

  • This recipe blew me away with it’s balance of sweet and tartness! Tasted professional, claimed my skeptical family who were searching the trash for the bakery box. Easy to make and a perfect non chocolate addition for the holidays. Thank you Jenn!

  • I would love to try your recipe. Can I bake this in a 9″x13″ pan? Thanks.

    • Sure, Icon – but you’ll need to increase the recipe by 1.5. I’d love to hear how they turn out. 🙂

      • Is it necessary to refrigerate the crust before baking? I forgot to refrigerate mine and the crust turned out crumbly. And butter I used was a bit soft already also.

        • Yes, refrigerating the crust is an important step.

  • never thougth to add lemon zest. Now I know why the lemon flavor never stood out. Great addition!!!!

  • I made these for Thanksgiving and they were a huge hit. I am always a bit intimidated by Lemon Bars but your step by step made it work. Thank you.

    • — Laurel Sherburne
    • Reply
  • There is something exquisitely indulgent about these delightful lemon squares that I can’t resist! Simple recipe that truly delivers a masterpiece dessert! Love it!

    • — Kristine Phoenix
    • Reply
  • The lemon squares were delicious. The only problem was that they all disappeared too fast. Jane

  • I am a senior citizen and love to bake. One of my favorites that I have just never been able to master is lemon squares so I stopped trying, until now. Once I subscribed to your newsletter and this recipe popped up, I first of all read all reviews and tried it. My husband fell in love with these and has made it his favorite as well. To keep them in stock in the freezer for him, I doubled the batch. What I like doing is the crust one day and the filling the next day if I am on the run. Keep up the good work!

  • These are Amazing! I decreased the sugar just a bit because I like lemons tart. They came out wonderfully and I served them at a summer-time dinner party. They were hit. I have also made them with limes and they are just as good.

  • If I want to increase this by 1 1/2, how many eggs should I use. Or, if I decide to double it, should I double the eggs?

    • Hi Carol, I would crack and beat a 4th egg for 1.5 times the recipe; use half of the egg and discard the other half. (And if you double the recipe, yes, you should double the eggs.). Hope you enjoy!

  • Hi Jenn, this recipe is out of the world! Due to popular demand, I need to bake two batches at the same time, do I need to adjust the time/temperature?

    • Hi Serena, It sounds like you’ll be baking them in two separate baking dishes? If that’s the case, no, no changes in baking time or temp should be necessary.

  • First time ever making lemon squares. Recipe is so easy and the result is unreal. Huge hit at in our home.

    • — Katherine Swiderski
    • Reply
  • Hi there
    Can these be made ahead of time and frozen?

    • Definitely– they freeze nicely!

  • Made these today. They’re incredible! My boyfriend and his parents (and me!) were crazy about them. The only change I made was adding 1 cup of sugar instead of 1 1/2. Not too sweet, not too tart. It was perfect. Saving this recipe to make again and again! Thank you 🙂

  • My son just told me that these are his “dessert island food” so, of course, I need to make them for our break fast! How long will they last in the fridge before serving them?

    • Hi Amanda, So glad your son enjoyed them! They keep well for 4 to 5 days in the fridge; they also freeze beautifully!

      • Thank you! (And can I pretend that I meant “dessert” on purpose as a play on words? (; )

  • Jenn–These lemon squares truly are luscious. They were the first recipe of yours I tried and they got me hooked on Once Upon a Chef. I have made them countless times. You can use lemons, limes or both! With the confectioner’s sugar on top, they are pretty as well as luscious!

  • Look no further….I had tried multiple recipes for lemon bars and was so disheartened by the outcomes. Gave this recipe a try and have stopped looking! It is perfect and needs no alterations:)

  • Husband says they’re the best lemon bars he’s ever had, and lemon bars are a favorite of his. Thank you! Made a double batch in a 9×13 for after my daughters baby blessing tomorrow. I knew they’d be amazing coming from this site.

    • If you double the recipe, how much longer do you need to bake it?

      • — Helen from Canada
      • Reply
      • Hi Helen, Might be a few minutes longer but I’d still check at the recommended baking time.

  • Hands down, the best lemon squares I’ve ever made! Followed the directions as written, no changes needed. Love the amount of lemon – plenty of flavor without being too much. Takes a little time, with chilling the crust in the fridge prior to baking, but is absolutely worth the time. Thank you so much for being my ‘go to’ recipe from now on!

    • — Chandra Lake Oard
    • Reply
  • Sounds great, wondering about nutrition? Going to try! Thanks

    • Hi Joyce, I just added the nutritional info. Hope you enjoy!

  • Outstanding ! Even better on day two.

  • Hello! Tried this recipe and loved it. Best one of several I have tried. Would baking this in a convection oven work well? If so, what adjustments should I make? Thank you!

    • Hi John, glad you liked these! I always bake using the traditional setting, but convection should work. The rule of thumb is to reduce the temperature by 25-degrees.

      • Hi, Jenn. I made a batch using both baking modes. They both turned out great, but I agree that the traditional setting is better. Thanks, again!

  • Great recipe!!! It was a BIG hit at a church bake sale!

  • Yesterday (Mothers Day ) was my birthday and everyone forgot, so I did something I never do, I baked for myself instead of everyone else! I Love Lemon I’d rather eat lemon then chocolate so I made these Lemon Bars for myself and they were sooooo good! I also made a Italian cream cake filled with Lemon curd so YUMMY,

  • I made these at Easter this year – I decreased the sugar as per Other reviews and because I like tartness. The crust was wonderful as everyone has said. Filling did not get runny as has happened in the past. Everyone loves them – yet another “go to” recipe from Jennifer!

  • I made a batch of these the other day & my husband & son polished them off in no time flat! Will definitely be making them again soon.

  • There are the BEST lemons squares EVER!!! And so easy. Would I be able to double the lemon filling and use the same size pan for thicker bars? I love lemon.
    I also used sanding sugar instead of the powdered sugar…made them sparkle.

    • Glad you like them! I do think you could double the filling, but they’d definitely need to bake for longer– until they’re set. Just keep an eye on them. Also, you’re likely to need to eat them with a fork. LMK how they turn out!

  • My boyfriend absolutely loves these bars and they are super easy to make!

  • My father-in-law loves lemon meringue pie but it’s such a pain to make! This recipe was my first attempt at scratch-made lemon bars. What a great alternative. It was a huge hit. I loved that I could make it a day in advance which I could have never done with a pie. To make a 9×13 pan, I increased the recipe x1.5. Thanks for the yummy and easy recipe Jenn!

  • I am OBSESSED with these. I made them for a party a while back and ended up eating most of them. I increased the lemon because of the reviews but wow, they’re stunning. I love the texture and just everything about them. One for the books.

  • Oh my goodness…I love lemon squares! For years I purchased them from a small bakery in my home town, but I no longer live there and haven’t found another like them. I never attempted to make my own as I just thought they couldn’t possibly fix my craving like the squares I was used to. I need not search anymore for I have found this recipe and it works for me and my hubby. I did read through some of the reviews and decided to limit the sugar to 1 and quarter cup as some suggested they were a bit too sweet. I also like a strong lemon taste so I added an additional tbsp of fresh lemon juice. I followed everything else exactly, and I am crazy about the squares…my hubby wanted another and another. Honestly we could have eaten the whole batch! We both have a sweet tooth so instead of making a bunch of bite size squares I cut the batch into 9 larger squares. We love them and now have found a staple for our lemon taste buds. Thanks.

  • I doubled the recipe, used a 9×13 pan, decreased the sugar a little and baked for 30 minutes. It was a little too tart for some and perfectly tart for others (including me) in my group of 20. I prefer them tart, which is why I decreased the sugar amounts. Excellent recipe that I knew I could use for our party without even trying it out beforehand. Thanks for sharing!

  • I agree with other reviews about the bars being way too sweet. I love anything lemon but I also thought there was not enough lemon flavor. The bars need less sugar and more lemon

  • Way too sweet, ick

  • I took homemade cake calls to work last week. My boss said, “Lemon bars are next, right?” I have never made lemon bars except out of a box. I made these, and they were an absolute HIT with my office! They were yummy! You definitely got the recipe perfected! Thank you!

  • The easiest lemon squares I ever made. Using tin foil was great. However I would reduce the sugar as i thought it was too sweet

  • These are the best lemon squares I have ever tasted. I made them for a neighborhood social and came home with a clean plate. Everyone loved them and wanted the recipe. I will make them again and again and……
    Thank you for such wonderful recipes- they are all winners!

  • Hi , I love your recipes, however, I don’t like to use foil, what else can I use instead.
    Thank you very much for your reply!

    • Hi Lucia, Parchment paper will work beautifully. Hope you enjoy the bars!

  • Thanks for the detailed recipe. I’ve made it several times and each time it has turned out perfectly delicious! It has earned a place in my collection of recipes, bumping out a previous lemon square recipe!

  • Hello Jenn,

    Based on great reviews i want to try your lemon bars but would like to use cake flour. What would you tecommend i change in the reciepe? Will it be similar to what you have tried and tested?

    • Hi Sravani, I’d recommend sticking with all-purpose flour here. If you only have cake flour at home and feel strongly about using it, make adjustments according to this ratio: use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. And, because I use both cake and all-purpose flours in my recipes, if I’ve called for one or the other, it means it’s generally better suited to the recipe. I’d love to hear how they turn out!

  • This is my go to recipe for lemon squares. LOVE IT!

    • — Elizabeth Abraham
    • Reply
  • We love lemon based desserts, cakes and squares, and this recipe is definitely a keeper; delicious! The base adds a certain crispness to the square and the lemon mixture is nicely tart. I really like your recipes and your descriptions are very helpful. Great recipes!

  • This is the best lemon bar recipe. It doubles easily. The only change I make is reduce the sugar by 1/4 cup for regular recipe and 3/4 cup for full recipe. Thank you for such a wonderful recipe.

  • These lemon squares are the best I have ever eaten in my entire life! My kids absolutely love them!

  • These bars were so easy and delicious. Even better after in the refrigerator overnight. It is great to know that I can try one of your recipes for the first time(esp. for company) and it will always be good- thank you!!

  • My son and I made these tonight. I didn’t have an 8×8 pan so we used an 8×13 and increased the recipe by half. We cut back on the sugar because we tend to like things tart and I’d seen some reviews that said they were too sweet. With the reduction in sugar they were still a tad too sweet, so next time I’ll cut it back to the amount you suggest, but times everything else by half.

    But these are really wonderful. The cookie style crust paired with the delicate yet intense lemon flavor is simply fantastic. Thank you!

  • These lemon squares are amazing!! There is nothing more to say other than you should make these!!

  • Perfect!
    I followed your detailed instructions exactly & the lemon squares were delicious.
    Thank you!

  • Just made these and it was a hit! All family loved them. Super easy with your great instructions. Thanks for another great recipe!

  • can I use a 13 by 9 pan – do I need to change the measurements?

    • Hi Patty, You’d need to increase the ingredients 1.5x.

  • Just curious as to why your photo shows the pan cut into 20 squares whereas you say it makes 16 squares?
    Am about to make them so just wondering…

    • Hi Michelle, I decided to make the portions bigger for the recipe, but you could really go either way.

  • These lemon bars are absolutely fabulous! I made them and served them to two friends who had lived in Paris and they said these were better than any they had ever eaten.

  • If I do not have a food processor can I hand mix/use a hand mixer or will that overwork it? Thanks!

    • Hi Natasha, The food processor definitely makes the process quicker, but one reader mentioned that she used two knives to cut in the butter and it worked well for her. Hope you enjoy!

      • If you use a cheese grater to grate your butter, it’s even easier!

  • This recipe is as easy as it is delicious. I didn’t refrigerate the crust and only built up the edges a little but they still turned out the same as when I followed directions exactly. It is a nice thick square using an 8×8 pan. I used non stick foil which made it even simpler.

  • This is BY FAR the best lemon bar recipe I know. I use a larger round dish and make it as a “tarte citron” and it’s always a success.

    • Love that idea!

  • I will never use another lemon square recipe! These consistently turn out great, and my family loves them.

  • Your recipe yielded the best lemon topping yet — silken texture, perfect sweet-tart flavours, and to-die-for gooey centre. The crust, unfortunately, came out all burnt beyond rescue. What could have gone wrong? Please help!

    • Hi Alka, I’m not sure what could’ve gone wrong here as this recipe is pretty predictable. Is there a chance you measured something incorrectly? Also, it could be that there was a problem with the oven temperature. Was the oven fully preheated before you put the squares in to bake?

      • Hi Jenn, pleased to report back that I didn’t give up on your marvellous recipe and tried another time. Turned out, it was the fluctuating oven temperature that was the culprit. And the lemon bars? Well, they turned out as luscious as the ones in the pix here! It’s five stars, really! Hope to try many more of your recipes. Cheers.

        • So glad they worked out- thanks for reporting back!

  • Can I use a glass baking dish?

    • Yes, that would be fine. Hope you enjoy!

  • These lemon bars are fantastic! I have tried several lemon bar recipes in search of the best one and I think I found it in this recipe. I made them for a card party and a friend told me they were the best thing she’s ever eaten! This has become my go to recipe for lemon bars.

  • Easy to follow directions, and the textures are absolutely perfect when you bite into them. Best lemon bars I’ve ever had! Friends loved them.

  • OMG These are candy. The crust is unreal. Will never use any recipe but this.

  • I have made lemon bars many times, but like to try something new. These are easily the best lemon bars I have ever tasted, not to mention how easy they are to make.

  • Forgot to give the recipe a rating. Excellent flavor!

  • Excellent recipe. Love the crust especially.

  • I made these this weekend for a family event and they were a huge hit!

    They are by far the best lemon square ever!

  • I made these bars for a family event and they were a hit! Brought the leftovers to work and someone wanted to pay me to make a batch for them. (Gave him the recipe instead)! Another great recipe- thanks!

  • I don’t have a food processor. What can I substitute please?

    • Hi Eleanor, The food processor definitely makes this quicker, but one reader mentioned that she used two knives to cut in the butter and it worked well for her. Hope you enjoy!

  • This is my go-to recipe for lemon bars. It’s highly (and too frequently) requested by my family. I add a 1/4 cup of brown sugar to the crust mixture, though, just because I love brown sugar. The lemon flavor isn’t overly tangy or tart. It’s perfect.

  • Hands down the best lemon squares I’ve ever made or tasted. Delicious. Thank you for the recipe.

  • Made these today, they aren’t quite cold enough yet, but couldn’t wait to sample. They are SO good!!! This recipe is perfection, and I’m picky about baked goods! I didn’t have a food processor, just used disposable gloves and my hands to work the butter through. Also didn’t have a 9 x 9 pan, so used an 8 x 11 pan, which just makes them a little thinner. This will be my go to recipe for lemon squares!! Thanks to you and your taste testers!!

  • What appliance can I use instead of a food processor?

    • Hi Traci, While the food processor makes this quicker, one reader mentioned that she uses two knives to cut in the butter and it works well for her.

  • I have a slice solutions brownie pan that has handled to lift the squares out, so can I skip the tin foil part and just line with parchment?

    • Yes Jennifer, I think that should be fine. Hope you enjoy!

  • I just made these and they are SO delicious. If you live in high altitude, you need to add a few extra minutes but thanks to Jenn’s wonderful photos….I knew to leave it in longer. Thanks for another keeper!

  • Jenn,
    I made this today for my in -laws Easter dinner! Everyone loved it. A light, refreshing dessert. Tomorrow, I am taking another batch to my family’s dinner!
    Your recipes are 5 stars every time!
    Happy Easter!

  • Jenn, Can these be made in advance and frozen?

    • Yes, Denise, they freeze beautifully!

      • I’m so excited to know this! I was hoping to make two batches for a party this weekend but won’t have enough time to make them the day of, and freezing them will be a life saver!

  • The base was super easy to do and very delicious but for me the filling was way to sweet so I would cut the sugar down to 1 1/4 cups or even 1 cup next time
    Also i had a problem with the foil tin lining it just stuck so badly to the base and sides of the slice but otherwise certainly a keeper!

  • I made these to take to a Super Bowl party. Everyone raved about how delicious they were….especially the crust. I will definitely make these again. Great recipe!!!!

  • I made these lemon bars exactly as set out in the recipe. They truly are absolutely delicious. Not too sweet with an excellent combination of pastry crust and “gooey” middle. We needed a plate and fork – these are not the type of bar to be picked up with fingers. I will definitely make them again.

  • The crust was a little overdone (my fault I extended the baking time to 5 minutes thinking that the color was not right), but it still came out really good. My husband loved the crust. This is by far the best lemon bar I have made and tasted.

  • I found this recipe while looking for the Lemon Bar recipe thatI have used for years. I read the recipe and thought I would give it a try – what a score! They were the best lemon bars I have ever had or made. Incredible!!!!

  • Great, better than Ina’s 🙂

  • Oh, let me add that lining the pan with foil was a great help.

  • Hi Jenn, Making great lemon squares has been on my bucket list forever. I just made yours yesterday, and the taste was absolutely delicious. The only problem was the consistency of the lemon layer. It was not firm enough. I even had baked it a little longer than the recipe said to because it seemed too loose. But even the next day after a night of refrigeration, it still didn’t cut nicely. Any suggestions? Many thanks!

    • Hi Barbara, sorry to hear that the texture of the bars was a little gooey. If you feel convinced that you got all the measurements right, you might want to check the accuracy of your oven temperature…it can often be off by 25°F to 50°F, which can affect your baking results. Let me know if you need some guidance on how to do this.

      • I’ve tried several times to Pin your recipes. Unfortunately they don’t work.

        • Thanks, Kenna. I’m looking into it.

  • Also made these for a New Year’s Day party. I’ve never had good luck with these bars which I love but this recipe is fantastic. The crust is perfect and using the foil to get everything out certainly helps. Another wonderful recipe, Jenn. Thanks so much!

  • I took these to my sister’s on Christmas day and after a giant dinner they were perfect – nice and light and not too sweet. This will now be my go-to recipe for lemon squares.

  • Finally have found THE go-to recipe for Christmas lemon squares. The lemon layer is sweet and tart and the shortbread crust takes it up another level.

  • Hello Jenn,
    I am not a baker, but I love anything lemon, so these caught my eye. Made them for a holiday party, and heard several folks rave about them. One, in particular, said she has tasted many lemon squares but these were the best! Jenn, I am such a fan of all your never-fail recipes I have tried. Thank you for all you do…

  • Love love Lemon desserts and I tried those in a gathering they were perfect. I knew that because my husband who doesn;’t eat lemony things kept on eating them.

  • WOW!! My new favourite lemon square recipe! Made two batches for friends and everyone loved it! Thanks Jennifer for all the great recipes!!

  • Made these for my sister for her birthday because she loves lemon bars, and I happened to have all ingredients on hand including lemons from my moms garden. They were phenomenal! I have never made lemon bars before but they were so easy. I have eaten a lot of lemon bars and most are too sour or too sweet this was the perfect blend of both. Cant wait to make more!

  • Thank you for another perfect recipe. I made a batch of these exactly as per your instructions for my son at college. He texted me back with his review “when can you send me some more?”

    I have a couple of questions:
    would it be OK to substitute with Meyer lemons? I want to retain the tartness but with just a touch of the exotic Meyer lemoniness.
    Can I had vanilla?
    I know you shouldn’t fiddle with perfection but if I reduced the sugar by say 1/4 cup would that change the consistency or set of the lemon layer?

    Thank you again so much Jenn! I have taken several of your baked goods to share at work people talk about it for days afterwords!

    • Hi Mary, I’m so glad your son enjoyed them! I think it would be delicious with Meyer lemons and vanilla. I also think you could safely reduce the sugar by 1/4 cup — and that would probably be a good idea if using sweeter Meyer lemons. Please let me know how the bars come out with the modifications 🙂

  • Yummy bars. Probably the best crust I’ve ever had! I would lower the sugar content next time. Freeze well.

    • Angel, I previously made and loved Jenn’s recipe but never froze the squares (as they were consumed very quickly). Tonight I plan to make the squares, freeze them, travel with them in a cooker and then serve them at a friend’s party tomorrow night. Do you have any advice on this approach? Does cookie base become soggy? Thank you! Lesley

      • Meant to type “cooler” not “cooker”!

  • I found this recipe to have not enough lemon flavour. The next time I made it I upped the lemon to 1/2 a cup with some corn starch and it was perfect. The crust is amazing though!

  • Hi, do you use the blender blades to mix the base mixture? Also will the powdered sugar melt into the lemon bar after a little while?

    • Hi Serena, Yes and yes 🙂

  • Oh my GOD these are good. I needed to make some lemon squares for a party this Saturday but was running out of time and energy – my mother always made Rose Levy Berenbaum’s recipe, which is delicious but very rich and very time-consuming and fussy. I searched for an easier recipe, compared several, chose yours (thank you reviewers), held my breath, and took a chance.

    This’ll be my go to from now on, and I plan on keeping a batch in the freezer for my husband and I – we had to stop ourselves from eating the whole tray as soon as they chilled.

    I did double the recipe, but used 2 1/2 cups of sugar instead of 3 in the filling, and probably closer to 12-13 tablespoons of lemon juice than 10. I only put in the zest of 3 lemons though. I tasted the filling before cooking and wanted it a bit more tart. Baked for 25 minutes in a 175 (celcius) oven.

    Thanks for the recipe!

  • I was wondering, do you have to use the aluminum foil to cover the pan? Would using parchment paper suffice?

    • Hi Katherine, Parchment would be fine too. Enjoy!

      • Would wax paper work?

        • Unfortunately wax paper doesn’t do well in the oven. I’d stick with foil here.

  • Delicious! Followed the recipe and was delighted by the results. The lemon bars are not as tall/thick as other recipes that I have made, but the taste and texture results were superior. Cookie base provides a nice slightly firm/slightly chewy counter point to the luscious lemon topping which reminded me if a yummy pocket of tangy lemon curd. Best to keep refrigerated until ready to serve since that seems to keep the texture perfect (chewy).

  • I was skeptical with this simple recipe, but I was pleasantly surprised with the results. Thank you!

  • Luscious indeed!! I tried Jen’s lemon squares recipe for the first time & it turned out really well. The tips with lining the tin is important as it helps keep it all together when lifting it out. I highly recommend this recipes. delightful lemon flavour.

  • I’ve tried making lemon bar after lemon bar with no success, until now! Consistent results after making 3 batches! Thanks for a great recipe.

  • I hate messing with recipes and am not good at substitutions, but do you suppose I could use potato starch and coconut flour in the crust to make this passover – friendly? I’m doing your almond chocolate cake and was thinking pavlova with lemon curd – but these look so delicious!

    • Hi Laura, I honestly can’t say as I’ve never tried it. These are so wonderful as is; I’d probably stick with the pavlova and wait to make them until after Passover 🙂

  • Tried it Loved it !!! its my new go to for lemon bars !!

  • This lemon square recipe has been passed on to so many women! I love making them. Tips or tricks? I skip the food processor and just use two knives to cut in the butter. I hardly ever chill the crust before baking.

    I’ve doubled the filling many times; just make sure there are lots of brown spots before taking it out of the oven if you’ve doubled the filling.

    This is by far the best lemon square recipe I’ve used. Thank you very much OUAC!

  • It’s always been a joke in our family that someday I’d try to make my husband lemon squares. I thought they would be hard to make, but I finally decided to give them a go using your recipe. I was confident that your recipe would work because I have tried several of them now and they’ve all been wonderful. This one was no exception. The lemon squares turned out perfectly and my family was amazed and delighted that I’d finally done it! I followed everything exactly and wouldn’t change a thing. Thank you for your wonderful recipes which you so generously provide on this site.

  • Best lemon bars I’ve ever made. I added a little more lemon juice because I like mine tart. Was soooooooo good!

  • I made these lemon bars today and can’t wait for dinner! Do you think that these would freeze well? Thanks

    • Hi Mari, They freeze beautifully.

  • I just made these and they are SO good. Doubled the recipe and made in a 9×13″ pan, baked a few minutes longer. Perfection! Thanks for the recipe 🙂

  • These are fantastic – lemon squares are my son’s favorite and I’m making these for his return home from University across the country. I know he will be delighted! Thank you!

  • I made these last night and they are exquisite! I used butter because I didn’t have cooking spray on hand and peeling the foil off was a cinch.

    These are delicious, I will definitely make these again!

  • Would these be as good if you substituted lime and lime zest for lemon?

    • Hi Maggie, I haven’t tried it myself but do think lime would work. Please let me know how it turns out.

  • I have been making a very nice lemon bar recipe from Gold medal flour cookbook for many, many years, but decided to try these. Wow! So easy to make (love using my food processor for the crust)and the lemon flavor is really the star (super intense but not too tart, and the balance of sweetness was just right). It was unanimous at the dessert table tonight – these lemon bars will replace my old lemon bar recipe in the future.

  • How would you adjust the baking time for an 8″ square pan? Or would it be the same? Thanks!

    • Hi Renee, It would be about the same.

  • These turned out TERRIFIC! I brought them over to a friend’s house for dinner, and they were the best lemon squares any of us has ever had, and we’re lemon square connoisseurs. 🙂 I added a raspberry (placed upside down) on top of each square to dress it up. Because the lemons I got weren’t overly tart, I had to decrease the amount of sugar. What I did was before adding the eggs, I taste tested the topping (with just the lemon juice, zests, and flour) and added sugar until it had the right sweet/tart balance. I ended up using only 1-1/4 cups instead of 1-1/2 cups of sugar. It was surprisingly easy to make! This definitely will be my go to recipe for lemon squares. Thank you so much, Jenn!

  • these lemon bars are just perfect with just the right amount of lemon flavor. They are easy to make and will go fast so make a lot of them! Simply yummy!

  • I have been in search of the “BEST” lemon bars recipe. I finally found it on your website. I made them last night and they are perfectly lemony and I especially like the shortbread crust. Thanks for the recipe.

  • How Lucky I am to find your recipes page and the recipes being sent on email. I started with the Strawberry Yogurt and have made it many times. It called for 1 lb strawberries and I used 2 lbs. Raves!
    I am going to do the Thai Crunch Salad with Peanut Dressing next. along with the Homemade Caesar Salad Dressing.
    I am looking for your candied walnuts for green salads now.

  • I learned to make the Lemon Bar filling by beginning it as soon as the crust went into the oven and beating the egg mixture continuously, the entire time the crust is baking. When it is done, pour the filling over it immediately and pop it right back into the oven. This works best, I think–try it. Best wishes to all.

  • Does anyone know how well these bars freeze? Are they as tasty as usual afterward?


    • Hi Jennifer, They freeze beautifully.

      • You were correct! They did freeze beautifully. Thanks!

  • I love these lemon squares and will be making some for my daughter’s wedding reception. I made no changes.

    Thanks for the great recipe!

  • I’m a lemon, lime, citrus over chocolate any day of the week, and twice on Sunday girl… This recipe is the ultimate lemon squares recipe! Thank you Jennifer !!

  • Lemon lovers unite! A perfect and refreshing treat! Your recipes are always the best!

    • can’t wait to try them!

  • I’m an experienced baker, but a lemon square failure: too gooey, too crumbly, too burnt (oops, can’t blame that on a recipe). I had almost resigned myself to paying $2/bar at the bakery, but gave this recipe one last try. I don’t know if it is the cornstarch in the crust or the genius instruction to dust with powdered sugar after cutting, too hide ragged edges, but this recipe works. The topping wasn’t too tart or too weepy and the crust didn’t disintegrate during slicing. I am so glad to have this reliable and tasty recipe for lemon bars so I can have back my dignity and not feel like a simple bar recipe was always ready to beat me up.

  • These came out better than the Lucy’s Lemon Squares from one of my first cookbooks. I did add slightly more zest than the 1T in the recipe and the lemon flavor was really intense (which I loved).

  • Always in the mood for lemon squares. and Love the fact that we can make the crust in the food processor. Thanks for that info!

  • I’ve always used regular sugar instead of confectioner’s sugar when making lemon bars. Is there a benefit to using one vs the other?

    • Confectioners sugar is only used for dusting the bars.

      • Jenn
        I notice in your response to a question that you relayed the confectioners sugar is only used for dusting the bars. In the crust recipe it calls for confectioners sugar. Is this correct? I am not a baker and going to give this a try,.


        • Hi Carrie, My mistake. I was referring to the sugar in the filling. You are correct that Confectioners’ sugar is also used in the crust. Please come back and let me know how they come out!

  • Lemon squared are my ultimate favorite. I tend to leave any overhang alone b/c, I love crust too.

  • I had a tea last week for my neighbors and they really enjoyed the lemon bars. They were light and refreshing.

  • I did think of one cooking tip. I use a tart pan with a removable bottom (the bottom comes out similar to a springform pan) and that makes removal quite easy.

  • These Lemon Squares are as delicious as they look… Sweet and tart at the same time. They are perfect for entertaining, or to keep around for that after dinner sweet tooth! We know we all have one! One tip–use only FRESHly squeezed lemon juice. It makes all the difference in the world when you are baking or cooking. ENJOY!

  • The texture of these bars was great! Not too gooey like some other lemon bars tend to be. I thought they were a little sweet, so I may reduce the sugar a little bit next time.

  • Try Meyer lemons!

    • — Meredith Loveless
    • Reply
  • These look absolutely delicious. Thanks for sharing.

  • I made this it was so good ! A bit too sweet thou, i will reduce the sugar next time.

  • This is my new go to recipe! They were so good!

  • love lemon bars and am always looking for different versions to try

  • These lemon squares are wicked awesome!

  • Yummy!!

  • I’ve been looking for a great lemon bars recipe for years now, and this is now my #1 favorite, thanks for sharing, thought it was fabulous!

  • what a refreshing looking dessert to make for a cookout

    • a cookout??

  • can someone help? I followed the recipe but after only 8 min. with the filling, it was brownish black (burning) so I had to take it out. When I cut into it, the filling was liquid form. I will try lowering the temp. next time, but has anyone else had this problem?

    • Hi Ashley, So sorry you had trouble with the lemon squares. I’m happy to help you troubleshoot. I have a feeling the problem was the oven temp. Was your oven fully preheated? As the oven preheats, there is a big surge of heat that can easily burn your food. You might also want to check the accuracy of your oven temperature…it can often be off by 25°F to 50°F, which can definitely affect your baking results. Simply place an oven thermometer (you can pick one up at most grocery stores) on the center rack and heat the oven for 15 minutes. If your thermometer reads higher or lower than your oven setting (325°F with the oven set at 300°F, for example), you can get the oven calibrated or just adjust the setting in the future to make up for it.

  • Never had a better lemon bar–anywhere!

  • Best lemon bars I have ever made or eaten anywhere!

  • Best lemon bars ever!

  • wow! love lemon for a end of a meal! great recipe

  • This has become my “go-to” recipe for Lemon Squares. The shortbread base is the best ever and the lemon filling is perfection. Thanks Jenn and Melissa for your efforts!

  • Shortbread and lemons – heaven! I made them for a fund raiser and they were gobbled up right away. Strangers were asking for the recipe, I made a similar recipe, but yours is even better.
    I loved trimming them, for a prettier presentation, too

  • These were so rich and yummy. I had to cut them in bite-size squares and give some away or I would have eaten the whole lot myself :).

  • These are my new go-to lemon bars! I used a 8 x 8 inch pan which made them a little thicker but they were still divine! They transport well, too – I’ve brought them to church and other people’s houses and they’re always a hit!

  • The best lemon squares I have ever had, such a delight and so refreshing. Love them!

  • is there anything better than a fabulous lemon square? this one is pretty hard to beat.

  • I have a fav lemon bar recipe that my mom always used…but this sets the “bar” even higher!!! Thank you so much for this yumminess!

    • — Jennifer Skibins
    • Reply
  • Your lemon squares are the best. I love the intense lemon flavor and flaky crust!

  • These look wonderful. I was wondering if you had any ideas as to whether this could become a coconut lemon bar. Maybe adding coconut oil and some coconut milk somehow?

    • I added 1/2 cup of coconut before baking and increased lemon juice to 1 cup.

  • LOVE LOVE LOVE lemon bars- this is next on my list of recipes to try!!!

  • Just last night I was thinking of lemon squares. I have never had ones that were made with scratch but this looks so good and my cravings are so strong that I think I’m going to go to the store after work to get the ingredients.

  • I seldom make bars and brownie because I don’t like desserts that are too sweet. (I know, I know…I’m weird) But this is a lovely recipe that has the tartness balanced so well with the sweetness! Love your picture instructions too! So easy to follow.

    amy [at] utry [dot] it

  • I’ve never made lemon bars before and was looking for a great recipe. I found it here. These are DELICIOUS as so easy!!!!!! I love your website. My friends and family were raving over them!

  • Just made these for a Memorial Day dinner party — bit hit with everyone! They turned out perfectly — loved the tin foil trick! Thanks for another great recipe, Jen!

  • love every think i have made from your site. this lemon bars are great but just a little to much sugar for me . keep up with the great food .

  • I can’t believe I’ve only just discovered your blog! Can’t wait to have a look through older recipes. These look fantastic, and the minute I get a chance to get my oven gloves on I will be trying these.

  • Following up on my previous post. I made these for my son’s 22nd birthday today. I substituted gluten free all purpose flour so his roommate that has celiac could enjoy them too and it worked fine. The texture and taste were wonderful. This recipe is definitely a keeper.

  • My goodness, this may be the first time I have ever commented upon the first read of a blog before. I just ate lunch, but your blog has me drooling despite my full tummy. I can tell your blog is definitely an instant new favorite, and I will be making these lemon squares just as soon as possible… YUM.

  • Absolutely delicious, I could eat the whole tray! Terrific lemon flavor. Make the Sunday Night Roast Chicken too; juice the lemon needed for the herb butter, then save the juice for use in the lemon bars.

  • I made your meatballs tonight and they were fabulous. My mom made your lemon squares for a party and people raved about them. Then my friend Kerry just starting dating a guy and made the crabcakes and she said they were a huge hit!

  • Made these yesterday–they were absolutely devine–husband loved them too–thanks for sharing!

    • My go-to lemon bars. Love the shortbread crust and tangy filling. delicious!

      • — Doreen Godbee on January 30, 2020
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  • Hi Kim, You will love the lemon squares but unfortunately the recipe will only work in a 9-inch square. If you use the smaller 8-inch pan, the crust and filling will be too thick. You could probably increase the quantities for the 9 x13, but I’m terrible at math and have no idea by how much. If it helps, I just bought a really cheap 9×9 baking pan at my supermarket (I think it was $10) and it works great. Hope you’ll try them 🙂

  • I SO want to make this recipe, but I do not have a 9×9 baking dish. Only 8×8 or 9×13! oh, I also have a 10 inch glass tart pan. I could cut them in triangle shapes. Any suggestions?

  • My son loves lemon desserts. I’ll have to make these for his upcoming birthday. I love the quote at the end of your recipe. So true…

    • Amazing! This is my first ever recipe review but the lemon bars were so incredibly delicious that I had to say thank you! Perfect balance and the whole family could not stop raving about them. Quote from my neighbor: “O-M-G…those are the best lemon bars I have ever had. Wow!! Delicious.”

      • — Meredith on June 10, 2020
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  • Wow, I made these last night after realizing I needed a little taste of spring time. They are amazing! So moist and just the right amount of tartness. The hubs, who told me that lemon desserts are not his thing, raved about them!

  • Absolutely delicious…my lemon bar fan went bonkers over these…thanks for sharing!!

  • HEAVEN! Super easy to make and so good…I brought them to work and everyone LOVED them!

  • I am not sure if Melissa and I could be friends..I love on chocolate! However I would never turn my head at lemon squares!

  • I can never good enough lemon~ makes me think of spring!

  • Omigosh! I said to my husband, “onceuponachef needs to put up a lemon bar recipe” because I’ve gone through a couple so-so ones. I knew if you posted one it would be delishes! Thank you!

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