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Tart, sweet and thick with the perfect shortbread crust, this is the BEST lemon bar recipe! It will be your go-to when life gives you lemons.
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These Lemon Squares are the best!
I love lemon bars because they are delightfully sweet and tangy! Perfect for any gathering, they bring a bright happy pop of color to any spread.
This recipe for lemon bars is quick and turns out every time. Pre-baking the crust makes sure it is tender and perfectly golden prior to adding the lemon layer. Most recipes for lemon bars that you’ll find on the internet have a very thin layer of lemon but these have a substantial lemon curd that can stand on its own.
Lemon Bar Ingredients
Crust:
- Salted butter, melted – I always use salted butter! You can use unsalted butter and just add an extra pinch of salt to the dough if you’d prefer. ghng
- Granulated sugar
- Brown sugar
- Vanilla extract
- Salt
- All-purpose flour
Lemon Filling:
- Granulated sugar
- All-purpose flour
- Eggs
- Lemon juice (about 4 lemons) – You can use fresh lemons or store bought lemon juice! You can also sub for another tart citrus juice like lime or even grapefruit to make Grapefruit Bars!
- Confectioners’ sugar for dusting – This is optional, but really elevates the look!
How to make Lemon Bars
- Preheat the oven to 325° F. Line a 9×13 pan with parchment paper and set aside.
- In a bowl, combine the melted butter, granulated and brown sugars, vanilla extract and salt together until well combined.
- Add in the flour, mixing until a thick dough forms.
- Press mixture into the bottom of your prepared pan. Using a fork, poke holes all over the crust.
- Bake at 325° For 20-25 minutes or until golden brown.
- While the crust is baking, make the lemon filling.
- Whisk together the granulated sugar and flour first.
- Next mix in the eggs.
- Lastly whisk in the lemon juice until completely combined.
- Pour over the warm, baked crust and return to the oven and bake for an additional 20-25 minutes. The lemon layer should be set when the pan is nudged when they are ready to come out of the oven.
- Allow for the bars to cool at room temperature for 2 hours and then chill in the fridge for an additional 2 hours before cutting.
- Sprinkle with powdered sugar before serving, if desired.
How to tell when your Lemon Bar is done
When your lemon bars are done, the top lemon layer should remain set when the pan is nudged.
Best Lemon Bar Recipe Tips
How to cool Lemon Bar quickly
My recommended way to cool lemon bars is to let them cool at room temperature for 2 hours and then place in the fridge for 1 hour.
How to serve Lemon Bars
Once they have cooled, I like to top my lemon bars with powdered sugar, cut them into squares (or with a cookie cutter) and serve on a tray!
When to put powdered sugar on Lemon Bars
Wait until your lemon bars are completely cooled to put powdered sugar on top! This will make sure the powdered sugar doesn’t melt into the bars.
How to cut Lemon Bars
Let your lemon bars cool completely and cut with a sharp knife.
How long can Lemon Bars sit out?
Your lemon bars will stay fresh stored in an airtight container in the fridge for up to 1 week.
How to store Lemon Bars
Store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 1 week.
How long do Lemon Bars last in the fridge?
You can store lemon bars in the fridge for up to 1 week!
Can you freeze Lemon Bars?
You technically can, but I wouldn’t recommend it. These are much better when they are fresh!
Best Lemon Squares Recipe FAQs
Why do my lemon bars have a crust on top?
A crust on a lemon bar is completely normal! This comes from the air rising to the surface.
Is it better to bake lemon bars in a glass or metal pan?
This all depends on your personal taste. I typically bake these in a glass pan, but a metal pan works as well.
Why do my lemon bars taste eggy?
In most situations, if lemon bars have a slightly eggy taste, it is because they were overcooked. Make sure you only bake until the lemon layer has just set and is no longer runny.
Can you leave lemon bars at room temperature?
You can leave lemon bars on the counter for up to 24 hours. Then they are best stored in the fridge.
Why did my lemon bars fall apart?
There are a couple of things that can impact the integrity of your lemon bars. The first is if your crust has cracks in it and the lemon curd fills in the cracks. This can cause your lemon bar to break! It may also break if you don’t bake the crust long enough or the lemon layer is underbaked.
Why are my lemon bars mushy?
Your lemon bars may be mushy if the crust is not baked enough before adding in the lemon layer to bake.
Why are my lemon bars sticky?
Make sure you allow your lemon bars to completely set before you cut them. This will keep them from spreading and becoming sticky.
Can you rebake undercooked lemon bars?
Results may vary, but it’s worth a shot! Throw them back in the oven at the original temperature and rotate every 5 minutes until it appears done.
What to serve with Lemon Bars
These are the perfect party dessert but are pretty sweet and tangy. I find it best to serve it with an assortment of salty snacks and mild beverages.
Other Dessert Bars
- 7 Layer Magic Bars
- Peanut Butter Bars Recipe
- Sugar Cookie Bars
Best Lemon Bars
Tart, sweet and thick with the perfect shortbread crust, this is the BEST lemon bar recipe! It will be your go-to when life gives you lemons.
5 from 2 votes
Print Pin Rate
Prep Time: 14 minutes minutes
Servings: 24 squares
Calories: 147kcal
Ingredients
- 1 cup salted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups all-purpose flour
Lemon Filling
- 2 cups granulated sugar
- 6 tbsp all-purpose flour
- 6 large eggs
- 1 cup lemon juice
- powdered sugar for dusting (optional)
Instructions
Preheat the oven to 325° F. Line a 9×13 pan with parchment paper and set aside.
In a bowl, combine the melted butter, granulated and brown sugars, vanilla extract and salt together until well combined.
Add in the flour, mixing until a thick dough forms.
Press into the bottom of your prepared pan. Using a fork, poke holes all over the crust.Bake at 325° For 20-25 minutes or until golden brown.
While the crust is baking, make the lemon filling.
Whisk together the granulated sugar and flour first.
Next mix in the eggs.
Lastly whisk in the lemon juice until completely combined.
Pour over the warm, baked crust and return to the oven and bake for an additional 20-25 minutes. The lemon layer should be set when the pan is nudged when they are ready to come out of the oven.
Allow for the bars to cool at room temperature for 2 hours and then chill in the fridge for an additional 2 hours before cutting.
Sprinkle with powdered sugar before serving, if desired.
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Nutrition
Calories: 147kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.005g | Cholesterol: 47mg | Sodium: 67mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg
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