My lemon bars are packed with a thick and creamy lemon curd, that’s loaded with a bright and zingy lemon flavor. Add a crisp shortbread crust to go along with that luscious lemon filling, and you’ve got a cookie bar that’s simply irresistible!
These delightfully delicious lemon bars are perfect for an afternoon snack, weekday dinner, potluck, or a gathering with friends and family.
The buttery shortbread crust is the perfect complement to the tart, sweet, creamy lemon filling.
If you’re a lemon lover make sure to try my easy lemon curd recipe and classic lemon tart.
Ingredients to make Classic Lemon Bars
Let’s start by gathering the ingredients we need to make my Classic Lemon Bars recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Should I use fresh lemon juice or bottled lemon juice?
While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice as a substitute if fresh lemons are not available. Just make sure it’s 100% pure lemon juice without any added sweeteners or preservatives.
*You’ll need fresh lemons for the lemon zest, so you might as well use fresh juice.
You can also use Meyer lemons to make my homemade lemon bars.
How to make Lemon Bars
- Add the all-purpose flour, powdered sugar, and salt to a large bowl.
*or the bowl of a stand mixer, fitted with the paddle attachment. - Whisk to combine.
- Add the melted unsalted butter, and vanilla extract to the bowl with the flour mixture.
- Mix until well combined.
- Pour the dough into a baking pan lined with parchment paper, and press it down into a flat layer.
- Place the pan on the center rack of the preheated oven and bake for about 20 minutes or until it’s a light golden brown color.
Remove the pan from the oven and let it cool on a wire rack for a few minutes. The crust should still be a little warm when you add the filling.
- Add the granulated sugar and lemon zest to the bowl of a food processor.
- Pulse until the zest is fully incorporated and the sugar is a light yellow color.
*If you don’t have a food processor, do your best to mix the zest with sugar, trying to incorporate the zest into the lemon. A mortar and pestle will also work. - Add the lemon sugar and all-purpose flour to a large bowl.
- Whisk to combine.
- Add the lemon juice and room temperature large eggs to the flour mixture.
- Mix the tart lemon filling until thoroughly combined.
- Pour the lemon mixture into the baked crust. Then place it on the center rack of the preheated oven and bake for 15 minutes. After 15 minutes, rotate the baking pan and continue to bake for an additional 10-12 minutes.
- Remove the baking pan from the oven and allow to cool for an hour on a wire rack. Then, place it in the fridge to chill for at least two hours before slicing.
- When completely chilled use a clean, damp, sharp knife to cut the lemon bars. Clean and re-wet the knife with hot water after each cut.
- Dust the top of the bars with powdered sugar (aka confectioners’s sugar).
After one bite, I know you’ll agree that these are the best lemon bars you’ve ever made! They are definitely one of my favorite lemon desserts.
The perfect combination of sweet and tart is guaranteed to become a family favorite in your home too.
Store any leftover lemon bars refrigerated in an airtight container (or well covered with plastic wrap or aluminum foil) for 2-3 days.
Recipe FAQ’s
Yes, you can. Wrap individual bars or the entire batch tightly in plastic wrap, and again in aluminum foil. Then, place them in a freezer-safe container.
They can be kept frozen for up to two months. Thaw in the refrigerator before serving.
Make sure that the lemon filling is fully set before removing the pan from the oven. Let the bars cool completely before slicing and serving.
Yes, you can. They will actually improve in flavor when allowed to chill in the refrigerator for a few hours or overnight before serving.
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Lemon Bars
Equipment
Ingredients
Crust
- 2 ½ cups all-purpose flour
- ⅔ cups powdered sugar
- ½ teaspoon table salt
- 12 tablespoon unsalted butter melted (1 ½ sticks = 6 oz)
- ½ teaspoon vanilla extract
Filling
- 3 tablespoon lemon zest about 3 lemons
- 3 cups granulated sugar
- 1 cup fresh lemon juice
- 8 large eggs room temperature
- ½ cup all-purpose flour
- ⅓ cup powdered sugar to dust cake
Instructions
Crust
- Preheat the oven to 350 degrees F., and line a 9×13 baking dish with parchment paper.
- Add the all-purpose flour, powdered sugar, and salt to a large bowl and whisk to combine. *or the bowl of a stand mixer, fitted with the paddle attachment.
- Add the melted butter, and vanilla extract to the bowl with the flour mixture and mix until well combined.
- Pour the dough into the parchment-lined pan and press it down into a flat layer.
- Place the pan on the center rack of the preheated oven and bake for about 20 minutes or until it's a nice light golden color.
- Remove the pan from the oven and let it cool on a wire rack for a few minutes. *You want it to still be warm when you add the filling.
Filling
- Add the granulated sugar and lemon zest to the bowl of a food processor and pulse until the zest is fully incorporated and the sugar is a light yellow color. *If you don't have a food processor, do your best to mix the zest with sugar, trying to incorporate the zest into the lemon. A mortar and pestle will also work.
- Add the lemon sugar and all-purpose flour to a large bowl and whisk to combine.
- Add the lemon juice and eggs to the flour mixture, and mix until thoroughly combined.
- Pour the filling onto the baked crust, then place it back in the oven and bake for 15 minutes. Then rotate the pan and continue to bake for an additional 10-12 minutes.
- Remove the pan from the oven and allow to cool for an hour on a wire rack. Then, place it in the fridge to chill for at least two hours before slicing.
- When completely chilled use a clean, sharp, damp knife. Clean and re-wet the knife with hot water after each cut.
- Dust the top of the cut lemon bars with powdered sugar.
angela
can n i use a lemon pie filling in a can instead of making it?
Chef Dennis Littley
You can use premade lemon pie filling, but I’m not sure if it will set up as well.
Kirk
Whay a great recipe!! These were easy to make and came out delicious. My coworkers cant believe i am such a great cook. I told them its not not me, Chef Dennis gets the credit and I referred them to your website.
This recipe is a keeper. Thank you so much!
Chef Dennis Littley
Thank you for such a great comment and for referring your coworkers to my website. I’m happy to hear everyone enjoyed the lemon bars!