Luscious Lemon Squares

5 stars based on 127 votes

Most of my close friends love to cook, and the ones that don’t at least love to eat, so it’s inevitable that no matter where our conversations start, we always end up talking about food. Whether we’re exchanging recipes, recounting meals at restaurants, griping over picky eaters, or getting to the root of why we ate all those brownies when we knew we shouldn’t, it never gets old.  One of my dearest friends and cooking cohorts is Melissa. Melissa is one of those people who could take or leave chocolate, but give her lemons, limes or oranges and she’s in heaven. One day, we got on the subject of lemon squares. Neither of us had a perfect recipe, so we decided to get in the kitchen and create one of our own.


Well, we must have made at least 200 lemon squares. I don’t think our poor husbands, ever the willing taste testers, would care if they never ate a lemon square again! But finally, perfection: a crisp and buttery shortbread crust topped with a luscious, tart-yet-sweet lemon filling. Generously dusted with powdered sugar, they’re as pretty as they are delicious.

To make them, start by lining a {9-inch|23-cm} square pan with aluminum foil. Leave an overhang on all four sides so you can lift the baked square right out of the pan and onto a cutting board — this makes cutting a cinch.


Next, combine the flour, corn starch, confectioners’ sugar and salt in a bowl of a food processor.


Add the butter.


And process until the mixture resemble coarse meal.


Dump the crust mixture into the prepared pan.


Then press with your fingers into an even layer.


Let the crust rest in the fridge for 30 minutes, then bake until lightly golden.


Meanwhile, make the topping by combining the eggs, sugar, lemon juice, lemon zest, and flour in a bowl.


Whisk until well combined.


Pour the filling over the baked crust.


And bake until the topping is set and firm.


Let cool, then use the foil overhang to lift the square out of the pan and onto a cutting board and cut into squares.


Finally, dust with confectioners’ sugar.


“One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.” –Laurie Colwin, Home Cooking


My Recipe Videos

Luscious Lemon Squares

Servings: 16 2-inch squares


For the Crust

  • 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup Confectioners' sugar, plus more to decorate finished bars
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces

For the Lemon Topping

  • 3 large eggs
  • 1-1/2 cups granulated sugar
  • 1 tablespoon lemon zest (be sure to zest before juicing the lemons)
  • 5 tablespoons freshly squeezed lemon juice (from 2-3 lemons)
  • 3 tablespoons 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 9-inch square baking pan with aluminum foil. 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, about 10 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin 1/2-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes.
  4. Bake the crust until lightly golden, 15-20 minutes.

Make the Topping

  1. In a medium bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour.
  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 20-25 minutes, or until the topping is set and firm. Let cool on a rack to room temperature, or at least 30 minutes, then cover and chill in the refrigerator until cold -- the bars are much easier to cut when cold.
  3. To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, trim the edges off, then cut into 2-inch squares. Use a fine sieve to dust the squares with Confectioners' sugar. Store finished lemon squares in the refrigerator and serve chilled.
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Nutrition Information

Powered by Edamam

  • Per serving (16 servings)
  • Serving size: 1 square
  • Calories: 186
  • Fat: 7 g
  • Saturated fat: 4 g
  • Carbohydrates: 30 g
  • Sugar: 23 g
  • Protein: 2 g
  • Sodium: 87 mg
  • Cholesterol: 50 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.

Reviews & Comments

  • 5 stars

    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!!

    - Mish on July 12, 2018 Reply
  • 5 stars

    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!!

    - Kathy S on May 29, 2018 Reply
  • 5 stars

    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.

    - D. S. on May 12, 2018 Reply
    • Ha — Your comments made me laugh! So glad everyone enjoys them so much. 🙂

      - Jenn on May 13, 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!

    - Lisa on April 25, 2018 Reply
    • 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!

      - Jenn on April 25, 2018 Reply
  • 5 stars

    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!

    - Zoe G on April 21, 2018 Reply
  • 5 stars

    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 on April 19, 2018 Reply
    • Hope you enjoy the book, Karen!

      - Jenn on April 20, 2018 Reply
  • 5 stars

    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

    - dv on April 10, 2018 Reply
    • 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!

      - Jenn on April 10, 2018 Reply
      • 5 stars

        Thanks for your quick reply.

        - dv on April 10, 2018 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?

    - Rebecca Torres on April 9, 2018 Reply
    • 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! 🙂

      - Jenn on April 9, 2018 Reply
  • 5 stars

    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 on April 7, 2018 Reply
  • 5 stars

    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!

    - Diane on April 5, 2018 Reply
  • 4 stars

    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.

    - Catalina on April 5, 2018 Reply
  • 4 stars

    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?

    - Bev on April 5, 2018 Reply
    • 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.)

      - Jenn on April 5, 2018 Reply
    • 5 stars

      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!!

      - Maria Roberts on April 12, 2018 Reply
      • Will try the added flour. They are delicious.

        - Bev on April 12, 2018 Reply
  • Have you ever made this recipe with gluten free flour?

    - Janet on March 31, 2018 Reply
    • 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!

      - Jenn on March 31, 2018 Reply
    • Wi wondered the same thing. Did you try it?

      - Mona Lemanski on April 5, 2018 Reply
  • 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

    - Roberta on March 26, 2018 Reply
    • Glad you like the recipes, Roberta! These can be made 2 – 3 days in advance and refrigerated. They also freeze nicely. Hope everyone enjoys!

      - Jenn on March 27, 2018 Reply
  • 5 stars

    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 on March 16, 2018 Reply
  • 5 stars

    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!

    - Christine on March 6, 2018 Reply
    • So glad you like them, Christine! Yes, they freeze nicely.

      - Jenn on March 6, 2018 Reply
  • 5 stars

    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.

    - Marianne on March 1, 2018 Reply
  • 5 stars

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

    - Ginger J on March 1, 2018 Reply
  • 5 stars

    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!!

    - Ceci on March 1, 2018 Reply
  • 5 stars

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

    - Ellen Young on March 1, 2018 Reply
  • 5 stars

    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!

    - Serena on March 1, 2018 Reply
  • If I wanted to make 9×13 pan would doubling the recipe be enough?

    - Paula on February 17, 2018 Reply
    • Yes, Paula, doubling it will be plenty. Enjoy!

      - Jenn on February 17, 2018 Reply
  • 5 stars

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

    - Laura Kargov on February 8, 2018 Reply
  • 5 stars

    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!

    - Carole on February 2, 2018 Reply
  • 5 stars

    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.

    - Melissa Watt on February 1, 2018 Reply
  • 5 stars

    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!

    - Jennifer on January 26, 2018 Reply
    • Hi Jennifer, Glad you like them! You can just place them in the fridge to thaw.

      - Jenn on January 26, 2018 Reply
  • 5 stars

    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.

    - Mia on January 19, 2018 Reply
  • 5 stars

    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!

    - Cee on January 14, 2018 Reply
    • 5 stars

      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!

      - Cee on January 15, 2018 Reply
  • 5 stars

    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?

    - Carla on January 11, 2018 Reply
    • 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!

      - Jenn on January 12, 2018 Reply
  • 5 stars

    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?

    - GC on December 28, 2017 Reply
    • 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!

      - Jenn on December 29, 2017 Reply
  • 5 stars

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

    - Judy on December 26, 2017 Reply
  • How long will these keep in the fridge?

    - Lu on December 19, 2017 Reply
    • Hi Lu, These keep well for 4 to 5 days in the fridge.

      - Jenn on December 20, 2017 Reply
  • 5 stars

    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!!!

    - Marta on December 10, 2017 Reply
  • Should you let the crust cool before pouring in the lemon topping

    - Mary on December 7, 2017 Reply
    • Hi Mary, It’s not necessary to cool the crust before adding the filling. Enjoy!

      - Jenn on December 7, 2017 Reply
  • 5 stars

    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 on December 5, 2017 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!

      - Jenn on December 6, 2017 Reply
      • 5 stars

        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 🙂

        - Malak on December 11, 2017 Reply
        • Thanks for the follow up Malak – I think you’ll love them with the lemon!

          - Jenn on December 12, 2017 Reply
  • 5 stars

    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!

    - Virginia on December 3, 2017 Reply
  • I would love to try your recipe. Can I bake this in a 9″x13″ pan? Thanks.

    - Icon on December 3, 2017 Reply
    • Sure, Icon – but you’ll need to increase the recipe by 1.5. I’d love to hear how they turn out. 🙂

      - Jenn on December 3, 2017 Reply
      • 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.

        - Icon on December 9, 2017 Reply
        • Yes, refrigerating the crust is an important step.

          - Jenn on December 10, 2017 Reply
  • 5 stars

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

    - Regina on December 2, 2017 Reply
  • 5 stars

    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 on November 30, 2017 Reply
  • 5 stars

    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 on November 30, 2017 Reply
  • 5 stars

    The lemon squares were delicious. The only problem was that they all disappeared too fast. Jane

    - jane on November 30, 2017 Reply
  • 5 stars

    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!

    - Ines Malardino on November 30, 2017 Reply
  • 5 stars

    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.

    - Priscilla Rae on November 30, 2017 Reply
  • 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?

    - Carol Haas on November 23, 2017 Reply
    • 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!

      - Jenn on November 28, 2017 Reply
  • 5 stars

    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?

    - Serena on November 21, 2017 Reply
    • 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.

      - Jenn on November 21, 2017 Reply
  • 5 stars

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

    - Katherine Swiderski on November 12, 2017 Reply
  • 5 stars

    Hi there
    Can these be made ahead of time and frozen?

    - Caroline on October 28, 2017 Reply
    • Definitely– they freeze nicely!

      - Jenn on October 28, 2017 Reply
  • 5 stars

    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 🙂

    - Kristina on October 24, 2017 Reply
  • 5 stars

    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?

    - Amanda on September 22, 2017 Reply
    • Hi Amanda, So glad your son enjoyed them! They keep well for 4 to 5 days in the fridge; they also freeze beautifully!

      - Jenn on September 22, 2017 Reply
      • Thank you! (And can I pretend that I meant “dessert” on purpose as a play on words? (; )

        - Amanda on September 22, 2017 Reply
  • 5 stars

    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!

    - Dorie Uscher on September 21, 2017 Reply
  • 5 stars

    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:)

    - Susan Campbell on September 14, 2017 Reply
  • 5 stars

    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.

    - Joy on August 5, 2017 Reply
    • If you double the recipe, how much longer do you need to bake it?

      - Helen from Canada on December 13, 2017 Reply
      • Hi Helen, Might be a few minutes longer but I’d still check at the recommended baking time.

        - Jenn on December 14, 2017 Reply
  • 5 stars

    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 on June 24, 2017 Reply
  • Sounds great, wondering about nutrition? Going to try! Thanks

    - Joyce on June 22, 2017 Reply
    • Hi Joyce, I just added the nutritional info. Hope you enjoy!

      - Jenn on June 22, 2017 Reply
  • 5 stars

    Outstanding ! Even better on day two.

    - Julia D on June 5, 2017 Reply
  • 5 stars

    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!

    - John on June 1, 2017 Reply
    • 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.

      - Jenn on June 1, 2017 Reply
      • 5 stars

        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!

        - John on June 17, 2017 Reply
  • 5 stars

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

    - Alaine on May 18, 2017 Reply
  • 5 stars

    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,

    - Sandra Roberts on May 15, 2017 Reply
  • 5 stars

    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!

    - Chris on May 11, 2017 Reply
  • 5 stars

    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.

    - Celia Jiral on May 11, 2017 Reply
  • 5 stars

    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.

    - Diane on May 8, 2017 Reply
    • 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!

      - Jenn on May 8, 2017 Reply
  • 5 stars

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

    - Lisa kunst on May 2, 2017 Reply
  • 5 stars

    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!

    - Mel Nelson on April 27, 2017 Reply
  • 5 stars

    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.

    - Zoe on April 25, 2017 Reply
  • 5 stars

    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.

    - Mar on April 19, 2017 Reply
  • 5 stars

    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!

    - Loretta on April 17, 2017 Reply
  • 3 stars

    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

    - Linda Fiore on April 6, 2017 Reply
  • 2 stars

    Way too sweet, ick

    - Saphio on April 1, 2017 Reply
  • 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!

    - Cathy on March 24, 2017 Reply
  • 5 stars

    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

    - Lissa on March 12, 2017 Reply
  • 5 stars

    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!

    - Del on March 11, 2017 Reply
  • 5 stars

    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!

    - Lucia abreo on March 9, 2017 Reply
    • Hi Lucia, Parchment paper will work beautifully. Hope you enjoy the bars!

      - Jenn on March 9, 2017 Reply
  • 5 stars

    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!

    - Linda on March 7, 2017 Reply
  • 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?

    - Sravani on March 5, 2017 Reply
    • 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!

      - Jenn on March 5, 2017 Reply
  • 5 stars

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

    - Elizabeth Abraham on March 2, 2017 Reply
  • 5 stars

    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!

    - Grams on February 26, 2017 Reply
  • 5 stars

    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.

    - Susan Pfund on February 14, 2017 Reply
  • 5 stars

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

    - Jamie on February 5, 2017 Reply
  • 5 stars

    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!!

    - Kathleen on January 29, 2017 Reply
  • 5 stars

    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!

    - JoyousMN on January 19, 2017 Reply
  • 5 stars

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

    - Kim on January 2, 2017 Reply
  • 5 stars

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

    - Linda on December 27, 2016 Reply
  • 5 stars

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

    - smechs on December 26, 2016 Reply
  • can I use a 13 by 9 pan – do I need to change the measurements?

    - Patty on December 22, 2016 Reply
    • Hi Patty, You’d need to increase the ingredients 1.5x.

      - Jenn on December 22, 2016 Reply
  • 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…

    - Michelle on December 16, 2016 Reply
    • Hi Michelle, I decided to make the portions bigger for the recipe, but you could really go either way.

      - Jenn on December 17, 2016 Reply
  • 5 stars

    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.

    - Helane on December 7, 2016 Reply
  • If I do not have a food processor can I hand mix/use a hand mixer or will that overwork it? Thanks!

    - Natasha on December 5, 2016 Reply
    • 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!

      - Jenn on December 5, 2016 Reply
      • If you use a cheese grater to grate your butter, it’s even easier!

        - Lisa on January 8, 2017 Reply
  • 5 stars

    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.

    - Julie on December 2, 2016 Reply
  • 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.

    - S OLLION on December 2, 2016 Reply
    • Love that idea!

      - Jenn on December 2, 2016 Reply
  • 5 stars

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

    - Sarah F. on December 1, 2016 Reply
  • 4 stars

    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!

    - Alka on October 27, 2016 Reply
    • 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?

      - Jenn on October 28, 2016 Reply
      • 5 stars

        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.

        - Alka on October 31, 2016 Reply
        • So glad they worked out- thanks for reporting back!

          - Jenn on October 31, 2016 Reply
  • Can I use a glass baking dish?

    - Crystal on October 15, 2016 Reply
    • Yes, that would be fine. Hope you enjoy!

      - Jenn on October 15, 2016 Reply
  • 5 stars

    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.

    - Cathy Jow on October 6, 2016 Reply
  • 5 stars

    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.

    - Natalie on October 2, 2016 Reply
  • 5 stars

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

    - Chris Letterman on September 23, 2016 Reply
  • 5 stars

    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.

    - Janice White on September 17, 2016 Reply
  • 5 stars

    Forgot to give the recipe a rating. Excellent flavor!

    - Phyllis on September 6, 2016 Reply
  • Excellent recipe. Love the crust especially.

    - Phyllis on September 6, 2016 Reply
  • 5 stars

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

    They are by far the best lemon square ever!

    - D Stratton on August 29, 2016 Reply
  • 5 stars

    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!

    - Dianne on May 28, 2016 Reply
  • I don’t have a food processor. What can I substitute please?

    - E.leanor on May 26, 2016 Reply
    • 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!

      - Jenn on May 26, 2016 Reply
  • 5 stars

    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’m addicted to brown sugar. The lemon flavor isn’t overly tangy or tart. It’s perfect.

    - Ryen Lawson on May 26, 2016 Reply
  • 5 stars

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

    - Heather on May 23, 2016 Reply
  • 5 stars

    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!!

    - Paige on May 20, 2016 Reply
  • What appliance can I use instead of a food processor?

    - Traci on May 11, 2016 Reply
    • 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.

      - Jenn on May 11, 2016 Reply
  • 5 stars

    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?

    - Jennifer on April 22, 2016 Reply
    • Yes Jennifer, I think that should be fine. Hope you enjoy!

      - Jenn on April 23, 2016 Reply
  • 5 stars

    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!

    - CCWallace on April 21, 2016 Reply
  • 5 stars

    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!

    - Susie R on March 26, 2016 Reply
  • Jenn, Can these be made in advance and frozen?

    - Denise Graves on March 22, 2016 Reply
    • Yes, Denise, they freeze beautifully!

      - Jenn on March 22, 2016 Reply
      • 5 stars

        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!

        - Natalie on February 7, 2017 Reply
  • 4 stars

    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!

    - Ann on March 4, 2016 Reply
  • 5 stars

    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!!!!

    - Lisa on February 7, 2016 Reply
  • 5 stars

    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.

    - Jennifer on February 1, 2016 Reply
  • 5 stars

    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.

    - Doris on January 31, 2016 Reply
  • 5 stars

    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!!!!

    - LeAnn on January 24, 2016 Reply
  • 5 stars

    Great, better than Ina’s 🙂

    - Julie on January 16, 2016 Reply
  • Oh, let me add that lining the pan with foil was a great help.

    - Barbara on January 12, 2016 Reply
  • 4 stars

    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!

    - Barbara on January 12, 2016 Reply
    • 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.

      - Jenn on January 12, 2016 Reply
      • I’ve tried several times to Pin your recipes. Unfortunately they don’t work.

        - Kenna on January 25, 2016 Reply
        • Thanks, Kenna. I’m looking into it.

          - Jenn on January 26, 2016 Reply
  • 5 stars

    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!

    - Josie on January 9, 2016 Reply
  • 5 stars

    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.

    - Peggy Hogan on December 27, 2015 Reply
  • 5 stars

    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.

    - Dawn Mere-Ama on December 20, 2015 Reply
  • 5 stars

    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…

    - Marty on December 14, 2015 Reply
  • 5 stars

    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.

    - Imane Daher on November 19, 2015 Reply
  • 5 stars

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

    - Helen H on October 28, 2015 Reply
  • 5 stars

    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!

    - Brie on October 21, 2015 Reply
  • 5 stars

    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!

    - Mary on October 4, 2015 Reply
    • 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 🙂

      - Jenn on October 4, 2015 Reply
  • 4 stars

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

    - Angel on September 24, 2015 Reply
    • 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

      - Lesley on December 4, 2015 Reply
      • Meant to type “cooler” not “cooker”!

        - Lesley on December 4, 2015 Reply
  • 3 stars

    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!

    - Byul Hutchinson on August 27, 2015 Reply
  • 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?

    - Serena on August 14, 2015 Reply
    • Hi Serena, Yes and yes 🙂

      - Jenn on August 14, 2015 Reply
  • 5 stars

    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!

    - Windflower on July 28, 2015 Reply
  • I was wondering, do you have to use the aluminum foil to cover the pan? Would using parchment paper suffice?

    - Katherine W on June 22, 2015 Reply
    • Hi Katherine, Parchment would be fine too. Enjoy!

      - Jenn on June 23, 2015 Reply
      • Would wax paper work?

        - Julie on September 11, 2016 Reply
        • Unfortunately wax paper doesn’t do well in the oven. I’d stick with foil here.

          - Jenn on September 12, 2016 Reply
  • 5 stars

    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).

    - Lesley on June 14, 2015 Reply
  • 5 stars

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

    - Charlie on May 30, 2015 Reply
  • 5 stars

    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.

    - bec on May 14, 2015 Reply
  • 5 stars

    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.

    - Tanya on April 24, 2015 Reply
  • 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!

    - Laura on March 30, 2015 Reply
    • 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 🙂

      - Jenn on April 2, 2015 Reply
  • Tried it Loved it !!! its my new go to for lemon bars !!

    - Harold A Wilde on March 26, 2015 Reply
  • 5 stars

    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!

    - Danielle P on March 22, 2015 Reply
  • 5 stars

    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.

    - Tess on March 20, 2015 Reply
  • 5 stars

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

    - Corinne on March 19, 2015 Reply
  • 5 stars

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

    - Mari on February 5, 2015 Reply
    • Hi Mari, They freeze beautifully.

      - Jenn on February 5, 2015 Reply
  • 5 stars

    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 🙂

    - Andrea on December 19, 2014 Reply
  • 5 stars

    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!

    - Colleen on December 16, 2014 Reply
  • 5 stars

    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!

    - Laurence on October 13, 2014 Reply
  • Would these be as good if you substituted lime and lime zest for lemon?

    - Maggie on October 9, 2014 Reply
    • Hi Maggie, I haven’t tried it myself but do think lime would work. Please let me know how it turns out.

      - Jenn on October 10, 2014 Reply
  • 5 stars

    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.

    - Liesel on July 23, 2014 Reply
  • How would you adjust the baking time for an 8″ square pan? Or would it be the same? Thanks!

    - Renee on May 21, 2014 Reply
    • Hi Renee, It would be about the same.

      - Jenn on May 21, 2014 Reply
  • 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!

    - Kim on March 12, 2014 Reply
  • 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!

    - Mary Redmiles on November 14, 2013 Reply
  • 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.

    - Janet on July 31, 2013 Reply
  • 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.

    - Martha Harrison on July 18, 2013 Reply
  • 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.

    - Margot Fernandez on March 31, 2013 Reply
  • Does anyone know how well these bars freeze? Are they as tasty as usual afterward?


    - Jennifer Smith on March 11, 2013 Reply
    • Hi Jennifer, They freeze beautifully.

      - Jenn on March 11, 2013 Reply
      • You were correct! They did freeze beautifully. Thanks!

        - Jennifer S. on January 29, 2014 Reply
  • 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!

    - Jennifer Smith on March 11, 2013 Reply
  • 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 !!

    - Sondy on March 9, 2013 Reply
  • Lemon lovers unite! A perfect and refreshing treat! Your recipes are always the best!

    - Kim Pike on March 9, 2013 Reply
    • can’t wait to try them!

      - Teresa on October 7, 2015 Reply
  • 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.

    - Marji on March 9, 2013 Reply
  • 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).

    - Winston on October 4, 2012 Reply
  • 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!

    - Holly on October 2, 2012 Reply
  • 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?

    - Lauren on October 2, 2012 Reply
    • Confectioners sugar is only used for dusting the bars.

      - Jenn on October 2, 2012 Reply
      • 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,.


        - Carrie on April 23, 2014 Reply
        • 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!

          - Jenn on April 23, 2014 Reply
  • Lemon squared are my ultimate favorite. I tend to leave any overhang alone b/c, I love crust too.

    - Karen O on June 24, 2012 Reply
    • delish!!

      - Teresa on October 7, 2015 Reply
  • I had a tea last week for my neighbors and they really enjoyed the lemon bars. They were light and refreshing.

    - Gayle Snyder on June 24, 2012 Reply
  • 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.

    - Meredith Loveless on June 23, 2012 Reply
  • 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!

    - Amy Heimberg on June 22, 2012 Reply
  • 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.

    - Shelley Thomas on June 21, 2012 Reply
  • Try Meyer lemons!

    - Meredith Loveless on June 20, 2012 Reply
  • These look absolutely delicious. Thanks for sharing.

    - @nola727 on May 21, 2012 Reply
  • I made this it was so good ! A bit too sweet thou, i will reduce the sugar next time.

    - Lola Macaulay on May 21, 2012 Reply
  • This is my new go to recipe! They were so good!

    - Valerie on May 17, 2012 Reply
  • love lemon bars and am always looking for different versions to try

    - jacquie on May 15, 2012 Reply
  • These lemon squares are wicked awesome!

    - Susan M on May 15, 2012 Reply
  • Yummy!!

    - Susan on May 15, 2012 Reply
  • 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!

    - Stacy on May 15, 2012 Reply
  • what a refreshing looking dessert to make for a cookout

    - Glenda on May 15, 2012 Reply
    • 4 stars

      a cookout??

      - Teresa on October 7, 2015 Reply
  • 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?

    - ashley thaba on May 3, 2012 Reply
    • 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.

      - Jenn on May 4, 2012 Reply
  • Never had a better lemon bar–anywhere!

    - Alink on March 6, 2012 Reply
  • Best lemon bars I have ever made or eaten anywhere!

    - Alink on March 6, 2012 Reply
  • Best lemon bars ever!

    - Alink on March 6, 2012 Reply
  • wow! love lemon for a end of a meal! great recipe

    - meredith on March 4, 2012 Reply
  • 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!

    - Liz on March 4, 2012 Reply
  • 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

    - Cathy on March 4, 2012 Reply
  • 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 :).

    - Sri on March 3, 2012 Reply
  • 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!

    - Anne on March 2, 2012 Reply
  • The best lemon squares I have ever had, such a delight and so refreshing. Love them!

    - Mary on March 1, 2012 Reply
  • is there anything better than a fabulous lemon square? this one is pretty hard to beat.

    - susie dyksinski on March 1, 2012 Reply
  • 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 on March 1, 2012 Reply
  • Your lemon squares are the best. I love the intense lemon flavor and flaky crust!

    - Jennie on March 1, 2012 Reply
  • 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?

    - Grace on March 1, 2012 Reply
    • 5 stars

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

      - Gail on April 29, 2016 Reply
  • LOVE LOVE LOVE lemon bars- this is next on my list of recipes to try!!!

    - Cinthy Tanko on March 1, 2012 Reply
  • 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.

    - Anastasia on March 1, 2012 Reply
  • 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

    - Amy Tong on February 29, 2012 Reply
  • 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!

    - Sarah on August 9, 2011 Reply
  • 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!

    - Karen on May 31, 2011 Reply
  • 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 .

    - sonia on March 24, 2011 Reply
  • 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.

    - Sprinzette on February 27, 2011 Reply
  • 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.

    - Danita on February 20, 2011 Reply
  • 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.

    - Meghan on February 11, 2011 Reply
  • 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.

    - Bonnie on February 7, 2011 Reply
  • 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!

    - patti on February 5, 2011 Reply
  • Made these yesterday–they were absolutely devine–husband loved them too–thanks for sharing!

    - Judy Claggett on February 5, 2011 Reply
  • 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 🙂

    - Jennifer on February 3, 2011 Reply
  • 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?

    - Kim McCary on February 3, 2011 Reply
  • 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…

    - Danita on February 3, 2011 Reply
  • 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!

    - NY Baker on January 29, 2011 Reply
  • Absolutely delicious…my lemon bar fan went bonkers over these…thanks for sharing!!

    - Tammy Bane on January 29, 2011 Reply
  • HEAVEN! Super easy to make and so good…I brought them to work and everyone LOVED them!

    - Erica on January 28, 2011 Reply
  • 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!

    - leslie on January 28, 2011 Reply
  • I can never good enough lemon~ makes me think of spring!

    - Tracy Wood on January 27, 2011 Reply
  • 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!

    - Dani on January 26, 2011 Reply
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