Brighten up your day with a slice of sunshine – our Classic Lemon Bars recipe is quick, easy, and packed with fresh lemon flavor. They’re the perfect make-ahead treat for potlucks, picnics, and backyard barbecues!

🍋Easy Lemon Bars
Lemon bars just might be the most cheerful dessert ever – from their bright yellow color to their vibrant, sweet-and-tangy flavor, they never fail to put a smile on my face.
Today I’m sharing my favorite recipe for Lemon Bars. It’s quick, easy to follow, and basically failproof! It has 2 simple parts: a buttery shortbread base, and a creamy, sweet-tart lemon curd layer on top. These bars have the perfect crust-to-filling ratio, and are topped with a simple sprinkling of powdered sugar– just the way they should be!
Honestly, the toughest part of the recipe just might be juicing the lemons. You’ll get the best flavor results from using fresh-squeezed lemons, so resist the urge to take a shortcut and use store-bought juice – take those extra few minutes to get your squeeze on. 💪🏼
You are gonna LOVE these. The bright flavor of lemons really shines through every bite, and is sure to quench your craving for the perfect lemon dessert.
More Lemon Desserts
Are you a lemon lover? You’ve just got to try my Lemon Meringue Teacup Cakes with raspberries, Lemon Mousse Cakes with mixed berries, Lemon Blackberry Trifle and Raspberry Lemon Meringue Trifle!
Table of Contents
🧾 What You’ll Need

Ingredients
You’ll only need a few simple ingredients to make this easy Lemon Bar Recipe. Check the recipe card below for a full ingredient list. (Links are affiliate links and I earn a small commission from qualifying purchases.)
For the Crust
- Butter and salt: I prefer to use unsalted butter in my baked goods so that I can control the salt more precisely. If desired, you can use salted butter, but omit the additional salt in the recipe. To make the bars dairy-free, use your favorite vegan butter replacement.
- Sugar: Use regular granulated sugar to sweeten the crust.
- Vanilla extract: Adds a lovely burst of vanilla flavor to the shortbread.
- Flour: Use all-purpose flour for the base of the crust. Make sure to measure the flour correctly. Too much flour will make your shortbread crust overly dense. I recommend using a food scale if possible. If you don’t have a scale, measure by scooping the flour into a measuring cup, then leveling off the top with the back of a knife.
For the Filling
- Eggs: The filling needs 8 large eggs (not medium or extra large).
- Lemon juice and zest: To get the very best flavor, use freshly squeezed lemon juice and freshly grated lemon zest. You can use store-bought lemon juice, but in my opinion the flavor is not nearly as good.
- Sugar: To sweeten the filling, use regular granulated sugar.
- Flour: The all-purpose flour in the filling helps to bind everything together and gives the filling a creamier texture.
- Powdered sugar: Regular powdered sugar works fine, but melts into the bars after awhile. I like to top my bars with non-melting powdered sugar, which, as the name suggests, won’t melt into the bars due to condensation. You can buy non-melting sugar at King Arthur Flour.

Equipment
Here’s the tools you’ll need to make the best lemon bars ever. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Baking pan: I’d recommend using a metal 9×13 pan because it helps to crisp the crust. However, you can use any 9×13 pan you have on hand. Line it with non-stick foil or parchment.
- Sifter:I like to use a small sifter to sprinkle the powdered sugar onto the Lemon Bars. It gives the top of the bars a soft, even coating of sugar.
- Microplane: When zesting citrus fruits, it’s helpful to use a microplane. If you don’t have one, you can also use a box grater.
- Juicer: If possible, you’ll want to use fresh lemon juice in your bars. Although optional, a hand juicer makes the juicing process quicker and eaiser.
- Chef’s knife: To get nice, clean cuts, use a sharp chef’s knife when it’s time to cut the bars. Check the tips below for more information about clean cuts.

Ready to Make These?
- Get the recipe below 👇👇
- Scroll below the recipe for step-by-step photos
- Read important Tips and FAQs
More Bars You’ll Love:
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Lemon Bars
Ingredients
For the Crust:
- 8 oz unsalted butter, (1 cup), melted and slightly cooled
- 3.5 oz granulated sugar, (1/2 cup)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 9 oz all-purpose flour, (2 cups)
For the Filling:
- 8 large eggs
- 1 ¼ cups fresh lemon juice
- Zest of 2 lemons, (about 2 TBSP)
- 19.25 oz granulated sugar, (2 3/4 cups)
- 2.25 oz all-purpose flour, (1/2 cup)
- Powdered sugar, for serving
Instructions
To Make the Crust:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with foil so that it extends up the sides, and spray the foil with nonstick cooking spray.
- In a bowl, whisk together the melted butter, sugar, vanilla, and salt. Once mixed, add the flour and stir with a spatula until it is combined and no streaks of flour remain. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
- Bake the crust for 25-30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.
To Make the Filling:
- In a large bowl, whisk together the eggs, lemon juice, sugar, and lemon zest. Sift the flour on top of the egg mixture, and whisk it in as well.
- When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
- Once done, remove the pan from the oven and let it cool until it reaches room temperature. For the cleanest cuts, refrigerate the bars and cut them when completely cold. To cut, remove the bars from the pan using the foil as handles. Use a large sharp chef’s knife and wipe it off often between cuts.
- Sprinkle the top with powdered sugar before serving.
- Lemon bars can be stored at room temperature for up to 3 days, in the refrigerator fo a week, or frozen for up to 2 months. Be sure to wrap them tightly in plastic wrap or keep them in an airtight container to prevent them from drying out.
Recipe Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
📸 Photo Tutorial: How to Make Lemon Bars
Use this photo tutorial to guide you through the steps of making Lemon Bars! Check the recipe card for full instructions.


Make the Crust
- Prepare to bake. Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with foil or parchment so that it extends up the sides, and spray the foil with nonstick cooking spray.
- Mix together butter, sugar, vanilla and salt. Melt 8 oz (1 cup) butter. Then, in a bowl whisk together the melted butter, 3.5 oz (1/2 cup) sugar, 2 tsp vanilla, and 1/2 tsp salt.
- Add flour to dough. Once mixed, add 9 oz (2 cups) flour and stir with a spatula until it is combined and no streaks of flour remain.


- Press dough into pan. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
- Bake. Bake the crust for 25-30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.


Make the Filling
- Prepare lemon zest and juice. Zest and then juice 2 large lemons. Set aside.
- Whisk eggs. In a large bowl, whisk together 8 large eggs.


- Add lemon juice, sugar and lemon zest. Add 1 1/4 cups lemon juice, 19.25 oz (2 3/4 cups) sugar, and approximately 2 TBSP lemon zest to the beaten eggs.
- Sift flour into filling. Sift 2.25 oz (1/2 cup) flour on top of the egg mixture, and whisk it in as well.


- Pour filling over hot crust. When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.
- Reduce temperature and finish cooking. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
- Cool. Once done, remove the pan from the oven and let it cool until it reaches room temperature.
- Refrigerate. For the cleanest cuts, refrigerate the bars and cut them when completely cold. See tips below for more info.
- Finish and serve. Sprinkle the top with powdered sugar before serving.

💛 Tips for Perfect Lemon Bars
- Use high-quality lemons: Fresh, juicy lemons are essential for making a delicious lemon bar. Choose lemons that are heavy for their size and have a sweet, citrusy aroma.
- Don’t overmix the crust: Mix the dough just until the ingredients come together. Overmixing can lead to tough, dense bars.
- Don’t underbake: every oven is different, and your bars may take a little longer to cook. Don’t just go by time – keep them in the oven until they look set and the centers barely jiggle when the pan is moved.
- Don’t overbake: Keep an eye on the bars while they’re baking, and remove them from the oven as soon as they’re lightly golden. Overbaking can make the bars unpleasantly dry.
- Let them cool completely: Resist the temptation to cut into the bars as soon as they come out of the oven. Let them cool completely to ensure they set properly and are easier to cut.

💡 FAQs
While bottled lemon juice can work in a pinch, it’s not recommended. Fresh lemons provide a more vibrant, citrusy flavor that’s essential to a great lemon bar.
We’ve had some great reader feedback we’d like to share! You can easily make this recipe dairy-free by replacing the butter with your favorite vegan butter replacement.
Yes! Lemon bars can be made ahead of time and stored in the fridge or freezer. Simply thaw them at room temperature or in the fridge before serving.
For the cleanest cuts, refrigerate the bars and cut them when completely cold. To cut, remove the bars from the pan using the foil as handles. Use a large sharp chef’s knife and wipe it off often between cuts.
Lemon bars can be stored at room temperature for up to 3 days, in the refrigerator fo a week, or frozen for up to 2 months. Be sure to wrap them tightly in plastic wrap or keep them in an airtight container to prevent them from drying out.
🍋 More Lemon Desserts
I love lemon bars, such a great combination of tart and sweet. This worked out great.
Hi Caroline! I hope this recipe brings you lots of good memories in the years to come!
Love lemon and the flavour in these bars are delicious! Thank you for your easy walk through on how to mkae the crust. Will definitely be making these again.
Hi Sara! I’m glad the step by step photos were helpful. All the best!
The perfect balance of tart lemon filling and buttery crust made for a refreshing, mouth-watering treat. I can’t wait to share these zesty bars with friends and family at our next gathering!
Hi Gianne! So glad you enjoyed the recipe. This is definitely a crowd pleaser. LOL.
This Lemon Bars recipe is wonderful! It’s easy to follow and results in perfectly tangy and sweet bars. A delightful treat for any occasion. Thank you!
Hi Heather! So glad you enjoyed the bars. Thanks for leaving a comment. All the best to you.
These lemon bars were so delish! The perfect mix of tangy and sweet.
Hi Paula! So glad you enjoyed them. I’m a lemon lover, too. Happy baking my friend.
This is one of my most favorite bars ever. I love Lemon!. These are so delicious anytime of the year. I have even put them on my Christmas Cookie trays and plates everyone loves these delicious Lemon Bars.
Hi Donna! Thank you for the recipe review and rating. We really appreciate it. So glad you are enjoying the lemon bars! xoxo