Lemon Bars

Bright, tangy, and irresistibly buttery, these classic Lemon Bars are the perfect balance of sweet and citrusy. With a crisp shortbread base and a silky lemon topping, they’re a sunshine-filled dessert that’s as simple to make as it is satisfying to serve. Whether for summer gatherings, afternoon treats, or holiday trays, these bars never fail to impress.

Lemon bars dusted with powdered sugar, cut into squares.
Clock symbol indicating preparation, baking, and chilling times

Prep – 15 minutes
Bake – 35 minutes
Chill – 1 hour

Two stacked dessert bars with a textured surface, representing baked dessert bars.

16 squares

Ingredients

For the Crust:

  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups (250g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ tsp salt

For the Filling:

  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 4 large eggs
  • ⅔ cup (160ml) fresh lemon juice
  • Zest of 1 lemon

Instructions

  • Preheat oven to 350°F (175°C).
  • Line a 9×13-inch pan with parchment paper.
  • For the crust: Mix melted butter, flour, sugar, and salt. Press into the pan evenly.
  • Bake for 18-20 minutes, until lightly golden.
  • For the filling: Whisk sugar, flour, eggs, lemon juice, and zest until smooth.
  • Pour over the warm crust and bake for 15-18 minutes until set.
  • Cool completely, then refrigerate for 1 hour before cutting into squares.
  • Dust with powdered sugar before serving. 🍋

Tips & Tricks

  • Use freshly squeezed lemon juice for the brightest flavor — avoid bottled juice.

  • Line your baking pan with parchment paper for easy removal and clean edges.

  • Serve chilled for a firmer bite or at room temperature for a softer, melt-in-your-mouth texture.
  • Pairs beautifully with a cup of hot tea or a cool glass of lemonade.

Related Recipes

  • Lemon Sorbet –  a light and refreshing frozen dessert that balances tangy citrus with a touch of sweetness — ideal for hot days or as a palate cleanser after richer treats.

  • Vegan Lemon Olive Oil Cake – soft, moist, and dairy-free, this plant-based cake delivers a sunny lemon flavor with a subtle fruity richness from olive oil. Great for brunch or minimalist desserts.

  • Key Lime Pie – creamy, tart, and irresistibly smooth with a buttery crust. A tropical twist on citrus-based desserts that pairs well with whipped cream or a crisp meringue top.