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Classic Lemon Bars Recipe

Every time that we attend a potluck or backyard barbecue, you can almost bet that on the dessert table there will be a plate or two of classic lemon bars.

It is very easy to spot those bright yellow squares sprinkled with powdered sugar among the other desserts. And you can almost be certain that there will be an empty tray by the end of the day because they are that good!

Although you could easily make them by using a pre-made box that you find at the grocery store, it is actually very easy to make them from scratch.

stack of lemon bars with powdered sugar
Classic Lemon Bars dessert

It requires only 7 simple and common ingredients and they are super easy to make. In fact, this recipe one of the first recipes that I learned to make as child.

It all starts with making an easy, classic shortbread crust. Although shortbread is often used to make Christmas cookies it is also the base of this classic lemon bars recipe.

1. Shortbread Crust

Any shortbread recipe begins with a mixture of butter, sugar and flour. Then add in a little vanilla extract and salt, and you have your crust.

Once everything is mixed together, the dough will be quite thick. Don’t panic!!

Using your fingers, firmly press the dough in a parchment lined pan baking dish. Be sure that the dough is even across the bottom of the pan to allow for it to bake properly.

shortbread crust
The crust will be thick once all of the ingredients are mixed together.

While the shortbread crust is baking, it is time to make the filling for the lemon bars.

2. Lemon Filling

Although the filling isn’t true lemon curd that is made with lemons, eggs, butter and sugar, it tastes very similar.

Because the lemon filling needs to gel and set up to make lemon bars, omit the butter that is found in a classic lemon curd recipe.

Then a little flour is also added as a thickening agent to allow the bars to hold up when being sliced into bars. But the most important ingredient in the lemon filling is the lemon juice itself.

Because the lemon flavor is the star ingredient, I prefer to use fresh lemons rather than bottled lemon juice Fresh lemons provide a little extra punch in the juice to awaken your taste buds.

Therefore I will juice 4 medium lemons which with my lemon juicer which equals approximately 1 cup of juice. Although the amount of juice that you extract will depend on the lemons themselves and the squeezing techniques used.

whisking ingredients
Whisk the lemon filling ingredients together and then pour it on top of the shortbread crust.

To get the most juice out of your lemons roll the lemons on the counter, pressing slightly down with the palm of your hand. This will help release the juices inside the lemon.

Then using your favorite juicer, cut and squeeze out the juice. I love this manual citrus press which allows me to juice the lemons without getting juice and the seeds everywhere.

However, if all you have is bottled lemon juice, you can still make this delicious dessert recipe.

Lemon Bars Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

Shortbread Crust Ingredients

  • 1 cup unsalted butter, melted, (2 sticks)
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons all-purpose flour

Lemon Filling Ingredients

  • 2 cups granulated sugar
  • 6 Tablespoons all-purpose flour
  • 6 large eggs
  • 1 cup fresh lemon juice, about 4 medium lemons
fresh squeezed lemon juice
Manual citrus press makes juicing lemons a breeze.

INSTRUCTIONS

  1. Preheat the oven to 325°F.
  2. Line the bottom and sides of a 9×13 inch glass baking pan with parchment paper, leaving an overhang on the sides to lift the bars out.

Make the shortbread crust

  1. In a medium bowl, mix together the butter, sugar, vanilla extract, and salt. Then add the flour and stir to combine. Note: the dough will be thick.
  2. Press the dough firmly and evenly across the bottom of the prepared pan. Bake for 18-20 minutes or until the edges are slightly browned.

Make the filling

  1. In a large bowl add the sugar and flour and whisk to incorporate.
  2. Add the eggs and lemon juice and whisk until completely combined.
  3. Pour filling over warm crust.

Bake Lemon Bars

  1. Bake the bars for 22-26 minutes or until the center is set and no longer jiggles when you tap the side of the pan.
  2. Remove the pan from the oven and cool completely at room temperature. Then chill in the refrigerator for 2 hours.
  3. Once cold, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving.
cutting lemon bars
Use a plastic knife to slice the lemon bars so they have clean edges.

Helpful Recipe Tips For Homemade Classic Lemon Bars

1. When lining the baking dish with parchment paper, be sure that at least two of the sides overhang so that it is easy to lift the bars out of the pan.

2. Be sure that the crust is evenly distributed in the bottom of the pan for even cooking.

3. If you don’t have a lemon juicer, cut the lemon in half. Then place a lemon half in the center of large kitchen tongs. Squeeze the ends of the tongs together to juice the lemon over a large bowl.

4. To sift the powdered sugar on top of the bars use a small colander, sifter or shaker.

5. It is best to use a plastic knife to cut the bars into squares. The filling will not stick as much to a plastic knife as compared to standard metal kitchen knife.

6. To keep the bars visually appealing on the sides wipe off the knife between each cut.

For another great, summertime dessert, try our Homemade Strawberry Shortcake recipe!

Enjoy! Mary

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Classic Lemon Bars Recipe

Classic Lemon Bars Recipe

Creamy and thick lemon curd layered on top of a shortbread crust and served cold for a light and refreshing classic dessert made with just 7 simple ingredients.

Ingredients

Shortbread Crust

  • 1 cup unsalted butter, melted, (2 sticks)
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons all-purpose flour

Lemon Filling

  • 2 cups granulated sugar
  • 6 Tablespoons all-purpose flour
  • 6 large eggs
  • 1 cup fresh lemon juice, about 4 medium lemons

Instructions

  1. Preheat the oven to 325°F.
  2. Line the bottom and sides of a 9×13 glass baking pan with parchment paper, leaving an overhang on the sides to lift the bars out.

Make the shortbread crust

  1. In a medium bowl, mix together the butter, sugar, vanilla extract, and salt. Add the flour and stir to combine. Note: the dough will be thick.
  2. Press the dough firmly and evenly across the bottom of the prepared pan. Bake for 18-20 minutes or until the edges are slightly browned.

Make the filling

  1. In a large bowl add the sugar and flour and whisk to incorporate.
  2. Add the eggs and lemon juice and whisk until completely combined.
  3. Pour filling over warm crust.

Bake Lemon Bars

  1. Bake the bars for 22-26 minutes or until the center is set and no longer jiggles when you tap the side of the pan.
  2. Remove the pan from the oven and cool completely at room temperature. Then chill in the refrigerator for 2 hours.
  3. Once cold, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving.

Notes

It is best to use a plastic knife and wipe the knife clean between each cut. Cover and store lemon bars in the refrigerator for up to 1 week.

Recipe provided by Make Your Meals

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g
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