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Easy to make, and in my opinion, these are the best Lemon Bars ever. A light buttery shortbread crust covered with tangy sweet lemon curd, and simply topped with powdered sugar.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
From scratch lemon bars
These are the classic, from scratch, homemade, Lemon Bars that you’ll love. And they’re perfect for a crowd!
I’ve been making this recipe for years. In fact, I originally post it back in April, 2010. You’ll find the post for Meyer Lemon Mascarpone Sherbet and Lemon Bars over here.
But I decided it needed it’s own home. I mean, it’s so good. And I get requests all the time for the recipe. So I’ve pulled the recipe out from that post from 2010 and placed it here. I hope you love them as much as I do. They are truly one of my favorite old-fashioned treats!
Lemon bars with a crumbly crust topped with a sweet-tangy lemony topping. Not too sweet, and not too tart. These are just right.
And if you love bar cookies, you have to check out my Ginger Bars for a delicious fun twist!
Perfect party food
Recently, I decided I needed to remake these Lemon Bars and take them to the Easter celebration.
Cut them how big or small you prefer
Normally I would cut them into larger slices. The size you see in the pictures.
I cut them into small pieces and took them in one of those disposable foil trays with a lid. That was perfect. The small slices allowed everyone to take a little bite. And, well, I saw several people (myself included) go back for several small bites.
How to make
These bars start off with an easy to make shortbread crust. It’s just a simple mixture of flour, sugar, salt, and butter. It makes a great buttery crust with just the right texture for these lemon bars. Not too crunchy or too crumbly.
Bake the shortbread, and while that’s baking, mix up the quick lemon topping, or lemon curd.
The lemon topping is a quick to mix up in the same bowl that you used for the crust. Just drop in the sugar, flour, eggs, and lemon juice. Mix that up, and you don’t even need a mixer to do so, just a quick mix with a whisk or sturdy fork.
Pour the lemon filling on the freshly baked shortbread, and pop back in the oven.
Once the lemon bars are cooked and cooled, sprinkle powdered sugar over the top, and you’re good to go!
Recipe tips
Don’t skip the aluminum foil or parchment step. Lining the pan with the foil or paper makes it so easy to remove the lemon bars from the pan.
Just take the whole tray out of the pan, and place it on a cutting board. Then it’s easy to slice them up into large bars or small bites.
Use fresh lemon juice, not the bottled kind. The little extra step of squeezing your own lemons will pay off big time.
Sometimes I’ll add a little lemon zest to the lemon filling. Or garnish the top of the lemon bars with lemon zest, after the powdered sugar topping. This is totally optional though.
If you can find them, Meyer lemons rock this recipe. Meyer lemons are sweet-tart, and have a delicious flavor. I have a little dwarf tree in my backyard that produces these juicy jewels year-round. So I typically use them for all my lemon desserts. But again, no need to fret about Meyers, regular lemons are great in this as well.
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Lemon desserts you’ll love!
Recipes like my Lemon Sandwich Cookies and Instant Pot Lemon Cheesecake are great for when you want a family pleasing meal with minimal effort. I love the slow cooker, and this is one of my Lemon Recipes you’ll want in your recipe box!
Lemon Bars Recipe
Lemon Bars
Ingredients
CRUST
- 1 cup unsalted butter at room temperature (2 sticks)
- ½ cup powdered sugar
- Pinch salt
- 2 cups all-purpose flour
FILLING
- 2 cups granulated sugar
- ¼ cup all-purpose flour
- 4 eggs
- 6 tablespoons fresh lemon juice
Instructions
- Line 13 x 9-inch baking pan with foil, and coat with cooking spray.
- Preheat oven to 350° F.
- To make crust: blend butter, sugar, and salt in large bowl until smooth. Stir in flour. Scrape into pan, pressing level. Bake for 20 minutes or until golden.
- To make filling: beat sugar, flour, eggs, and lemon juice in bowl until smooth. Pour over baked crust. Place back in 350° F oven for 25 minutes, until no imprint remains when lightly touched in center. Cool on rack.
- Remove from pan, and cut into squares. Dust with powdered sugar.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Julie Menghini
I just love lemon bars and these bars look so tender and moist. I love your parchment paper/foil tip for recipes like this one!
Sandra Shaffer
Great tip on using real fresh squeezed lemon juice! Totally makes a delicious difference in the flavor. I’m lucky that my daughter has a lemon tree so I get them delivered fairly often! This is a keeper for sure!
Deb
Yes, I would be one of those going back in for seconds! 🙂 These look just luscious, I can’t wait to try your recipe!
Angela
What a fantastic summer dessert. I really love the brightness of lemon in a dessert.
michele
The Meyer lemons made these bars spectacular! We devoured them! Thanks!
Jennifer A Stewart
Even though I have made them before I still can’t get over how easy they are to make and the tartness of the lemon keeps me coming back for more. Maybe that’s why I have to keep making more batches LOL!
Michaela Kenkel
I have searched high and low for a lemon bar recipe like my Mom’s — this is IT!! I don’t have to look any further!! Thank you!
Kathy
Lemon desserts are my favorite this time of year! Wishing I had a slice of these bars right now.
Amy Nash
These were so delicious! That’s awesome that you have a dwarf lemon tree. I just planted a dwarf Meyer lemon tree last year in my yard and I’m hoping to get some lemons off it this year to make these again with my own homegrown lemons!