Lemon Bars

This is the best lemon bars recipe you’ll ever make! Tart, sweet, and delicious with buttery shortbread crust – perfect for any occasion.

If you’re looking for the best lemon bars recipe, you’ve come to the right place. Here’s a dessert bar recipe that will make you love lemon bars even more!

These bars are incredibly rich and delicious, with a perfect balance of sweet and tart lemon filling with a crisp shortbread crust. They’ll be gone in no time! If you’re looking for lemon desserts that will impress your friends and family, this is it.

People often think that making lemon bars is difficult. But with this recipe, it’s easy to make a great lemon bar with a luscious lemon filling!

Lemon bars are one of those classic recipes that everyone should know how to make. They’re perfect for any occasion, and they always get rave reviews. If you’ve never made them before, now is the time to try!

These bars are sweet, tart, and totally delicious. They’re perfect for a special occasion or just because.

This recipe is incredibly easy to follow, and the results are seriously delicious. You’ll definitely want to add these bars to your regular baking rotation. So get ready to enjoy the best lemon bars ever!

Why You Will LOVE This Lemon Squares Recipe

Whether you are a lemon lover or not, you are sure to enjoy this recipe!

• Classic tried and true recipe
• Thick and creamy lemon curd filling
• Perfect filling to crust ratio!
• Can be made tangy and sweet or more tart to your own personal taste
• Crisp but tender shortbread base
• Perfect for bake sales, baby showers, and any other spring or summer occasion!
• Easy lemon bars recipe
• Freezes well, perfect for making ahead!

Tips for Making the BEST Homemade Lemon Bars

• Do not line the pan with aluminum foil. The acid from the lemon filling will react with the foil and give the bars a metallic flavour.
• I prefer a more tart-sweetness to the curd, but if you prefer a sweet flavoured curd with loads of lemon flavour without the sour then definitely skip on the cream of tartar.
• Do not rush or skip the chill time, the bars finish setting up while cooling.
• If you prefer your lemon bars chilled, then transfer the baked bars to the fridge for about 1-2 hours prior to serving. Dust with confectioners sugar only after removing from the fridge.
• To get clean cuts, use a large sharp knife to cut the bars. Clean the knife after each cut.

What are the White Bubbles on Top of my Lemon Bars?

When baking the eggs will release air bubbles which can cause the top of your baked bar to have a layer of white bubbles on top. This is completely normal, and a dusting of powdered sugar will hide it easily. Not all batches will have it, so it is also not a sign that you did something wrong if yours doesn’t have it.

How to Store Leftover Lemon Bars

Cover with plastic wrap and store leftover lemon bars in the refrigerator for up to 1 week.

Can You Freeze Lemon Bars?

If you need longer storage they do freeze well too! Lemon bars can be frozen for up to 3 months.

To freeze, do not dust the bars, but do cut them into squares prior to storing. To store, wrap the bar in plastic wrap and place into a large freezer bag or airtight container to freeze.

Thaw overnight in the refrigerator, then dust over with confectioners’ sugar before serving.

About the Equipment Needed to Make Lemon Squares

This recipe does not require any special equipment as written.

That said, to make the crust you can use a food processor so that the butter is more evenly distributed. If you opt for this method then you can use cold butter instead of melted.

All you really need to make the lemon filling is a whisk and a large mixing bowl. You can also bring out your stand mixer if you like.

A 9×13 baking pan and parchment are also needed for making the bars.

About the Ingredients for this Lemon Bar Recipe

Sugar – Just plain white sugar here.

Flour – Just regular all-purpose flour. Be sure to spoon and level.

Salt – The salt enhances the flavour of the crust.

Butter – Using unsalted butter will give you more control over the amount of salt in the crust, If you do use salted butter you will want to at least halve the additional salt.

Cream of Tartar – Cream of tartar creates a brighter, more tart flavour, if you prefer more of a tangy-sweet flavour to your lemon bars then you can simply omit the cream of tartar without changing the texture of the lemon layer.

Eggs – The eggs need to be room temperature when making the lemon filling so the ingredients combine perfectly.

Lemons – 5-6 lemons freshly squeezed should produce a cup of fresh lemon juice and about 2 heaping tablespoons of zest. You can substitute with concentrated lemon juice but the flavour won’t be as good as when you use fresh lemons, especially if you leave out the lemon zest. The zest is where all the best lemon flavour is found!

Confection sugar – Powdered sugar for dusting, you can skip this if you like but the contrast is really pretty I think.

Looking for More Easy Dessert Bars?

Check out some of my favourite easy to make dessert bar recipes!

This recipe for pecan pie bars is a huge crowd pleaser. They’re deliciously sweet & salty with an easy shortbread crust. Plus NO Corn Syrup!

These blackberry bars are made with fresh blackberries – a delicious dessert paired with a hot mug of coffee on a summer evening.

Soft and sweet, these Gooey Cake Batter Bars are super easy to throw together – just cake mix and a few other simple ingredients.

How to Make the BEST Lemon Bars

Yields: 20 squares | Prep time: 15 Minutes | Cook time: 55 Minutes

Ingredients:

For the Crust:

• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup unsalted butter, melted

For the Filling:

• ¼ cup all-purpose flour
• 2 teaspoons Cream of Tartar
• 2 cups granulated sugar
• ¼ teaspoon salt
• 6 large eggs, room temperature
• 5-6 lemons, zested and juiced
• Confectioners sugar, for dusting

Directions:

Preheat oven to 350 degrees F. Line a 9×13 baking pan with parchment paper, set aside.

Whisk flour, sugar, and salt together in a large bowl.

Add the melted butter and stir to combine.

Dump the dough into the prepared baking pan and press into an even layer over the entire bottom of the lined baking pan.

Bake the crust for 15 to 20 minutes, until it just starts to turn golden brown.

While the crust is baking, whisk together the flour, cream of tartar, granulated sugar, salt, and zest in a large bowl.

Whisk in the eggs one at a time, then pour in the lemon juice. Whisk to combine until smooth and thick.

Pour over the baked crust, and bake for 30-35 minutes, until the filling is set and barely jiggles when pan is shaken.

Let bars cool completely in the pan. 

Lift the bar out of the pan and transfer to a cutting board. Dust bars with confectioner’s sugar. Cut into bars and serve.