Lemon Bars Recipe

There’s just something about that sweet-tart combo in classic lemon bars. The bright lemon flavor with a buttery crust makes a dessert that’s simple, but honestly, it hits the spot every time.

Let’s dive into how I make lemon bars that turn out smooth, tangy, and pretty much perfectly balanced—at least most days.

I love how easy this lemon bar recipe is. You won’t need any fancy gadgets or weird ingredients—just the usual kitchen basics.

Once you bake a batch, that fresh citrus smell fills the house. It’s tough not to sneak a taste before they’ve cooled.

You’ll end up with lemon bars that have a crisp crust, soft lemon filling, and a dusting of sugar that just melts in. I’ve tried to keep each step clear and simple, so baking feels as fun as eating.

Lemon Bars Recipe

I usually make lemon bars when I’m craving something bright and not too fussy. That buttery shortbread crust with the smooth lemon curd is just a perfect mix of sweet and tart.

Equipment

• 8×8-inch baking pan
• Parchment paper for lining the pan
• Mixing bowls (one large, one medium)
• Whisk and spatula
• Measuring cups and spoons
• Citrus zester and juicer for fresh lemons
• Fine mesh strainer (optional, for smoother filling)
• Oven preheated to 350°F (175°C)
• Cooling rack
• Knife for cutting bars

I always line the pan with parchment paper—makes getting the bars out way easier. A whisk blends the lemon filling nicely, and if I want it extra smooth, I’ll run it through a fine mesh strainer.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar (for filling)
• 2 large eggs
• 2 tablespoons all-purpose flour (for filling)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• Powdered sugar (for dusting)

I always go for fresh lemon juice and zest—it just tastes brighter. Bottled juice? It never quite works for me.

The butter should be soft (not melted) so the crust stays crumbly and tender.

Instructions

• Preheat the oven to 350°F (175°C).
• Line the baking pan with parchment paper.
• Mix flour, sugar, and butter until it’s crumbly, then press it into the pan for the crust.
• Bake for 15–20 minutes, just until it starts turning golden.
• In another bowl, whisk together eggs, granulated sugar, flour, baking powder, salt, lemon zest, and lemon juice.
• Pour that lemon mixture right over the hot crust.
• Bake again for 20–25 minutes, until the center looks set and a bit firm.
• Let the pan cool completely on a rack.
• Dust with confectioners’ sugar before you cut them into squares.

I always wait until the bars are fully cool before slicing—otherwise, the filling gets messy.

Notes

I use unsalted butter so I can control the salt. If I only have salted butter, I just skip adding extra salt.

Sometimes, for a thicker lemon layer, I add a little more lemon juice and shorten the baking time by a few minutes.

I keep the bars in an airtight container in the fridge for up to five days. They’re best chilled, and I like to dust on a bit more powdered sugar right before serving.

Tasting Notes

Whenever I bite into a lemon bar, the bright citrus flavor jumps out at me first.

That lemon filling? It’s fresh and tangy, and there’s just enough sweetness to keep the sourness in check. Honestly, it brings to mind the smell of a lemon you just sliced open.

The texture really matters to me.

Up top, there’s a light dusting of powdered sugar that starts melting as soon as it hits my tongue.

The filling stays smooth and creamy; meanwhile, the crust gives a little crunch, which keeps things from getting boring.

I always end up comparing my homemade bars to store lemon bars.

Store-bought versions seem a bit sweeter, and their crusts are usually thicker. Mine? They come out with a softer base and a bolder lemon flavor, which, if I’m honest, I like a lot more.

If you serve the bars chilled, they taste refreshing and clean.

Let them sit at room temp, and the flavors turn warmer and richer. I can’t really pick a favorite—depends on the weather or just my mood that day.

Sometimes, I catch these subtle buttery notes from the crust blending with the lemon.

That little touch makes the bars feel extra comforting and simple—exactly what I want.

---