Classic Lemon Bars (Bright, Buttery & Irresistibly Tangy)

This classic lemon bars recipe feature a buttery shortbread crust topped with a smooth, tangy lemon filling and a light dusting of powdered sugar. They strike the perfect balance between sweet and tart, with a soft, custard-like center and a crisp, melt-in-your-mouth base.

If you love bright citrus desserts like Lemon Cheesecake, Lemon Ricotta Bundt Cakes, or berry pairings like Blueberry Lemon Bread, these lemon bars are a must-bake. You can also explore the Dessert Recipes collection to build a full lineup of cozy, bakery-style treats.

Why You’ll Love This

• Classic lemon bar recipe with perfect sweet-tart balance

• Buttery shortbread crust that holds its shape

• Smooth, creamy lemon filling

• Easy to make with simple ingredients

• Perfect for spring, summer, and holiday dessert trays

  
  

Recipe Card

• Prep Time: 15 minutes

• Cook Time: 40–45 minutes

• Chill Time: 2 hours

• Total Time: 3 hours

• Servings: 12

Nutrition Information

(per serving)

• Calories: 210

• Protein: 3g

• Carbohydrates: 28g

• Fat: 10g

• Fiber: 1g

• Sugar: 18g

Ingredients

Crust

• 1 cup unsalted butter, softened (225 g)

• ½ cup sugar (100 g)

• 2 cups all-purpose flour (240 g)

• ¼ teaspoon salt

Lemon Filling

• 4 large eggs

• 1 ½ cups sugar (300 g)

• ½ cup fresh lemon juice (120 ml)

• 2 tablespoons lemon zest

• ¼ cup all-purpose flour (30 g)

For Topping

• Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) pan with parchment paper.

2. Make the crust

   Cream butter and sugar, then mix in flour and salt until crumbly. Press evenly into the pan.

3. Bake crust

   Bake for 18–20 minutes until lightly golden.

4. Make the filling

   Whisk eggs, sugar, lemon juice, zest, and flour until smooth.

5. Pour and bake

   Pour filling over hot crust and bake for 20–25 minutes until set.

6. Cool and chill

   Let cool completely, then refrigerate for at least 2 hours.

7. Slice and serve

   Dust with powdered sugar and cut into squares.

Tips & Variations

• Use fresh lemon juice for the best flavor

• Don’t overbake — the center should be just set

• Chill fully before slicing for clean edges

• Add berries for a lemon berry variation

• Use a metal pan for even baking

Make-Ahead & Storage

Store covered in the refrigerator for up to 5 days. Lemon bars can also be frozen for up to 2 months.

FAQ

Why are my lemon bars runny?

They likely need more baking time or chilling time to fully set.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for best flavor.

How do I get clean slices?

Chill completely and wipe the knife between cuts.

Final Thoughts

These Lemon Bars are a timeless dessert that never goes out of style — bright, buttery, and perfectly balanced. They’re easy to make, easy to serve, and always a crowd favorite.

If you’re building a summer dessert lineup, try Cottage Cheese Ice Cream or Strawberry Icebox Cake next for lighter, fresher, recipe ideas.