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This easy Lemon Bars Recipe features a buttery shortbread crust topped with smooth, tangy lemon filling. Made with fresh lemon juice and lemon zest for bright citrus flavor in every bite!
Why I Love Making Lemon Bars Recipe
There’s something about the combination of sweet, buttery shortbread crust and bright, tangy lemon filling that makes these bars absolutely irresistible.
What I love most about this recipe is how it achieves that delicate balance between sweet and tart. The lemon filling isn’t overpoweringly sour, nor is it cloyingly sweet – it’s just right. The addition of heavy cream gives the filling a luxurious, silky texture that sets beautifully without becoming rubbery or dense.
These bars have become my most-requested dessert for potlucks and family gatherings. They actually taste better when made a day ahead, which takes the pressure off last-minute baking.
🩷 Melissa
Ready to make this recipe? These lemon bars come together in under an hour with simple ingredients you probably already have on hand.
The hardest part is waiting for them to cool before cutting into those perfectly tangy, sweet squares.
Whether you’re baking for a crowd or treating yourself, this foolproof recipe delivers bakery-quality results every time.
Table of Contents
Recipe Ingredients
- Lemons: Use fresh lemons here because you will need lemon zest and juice.
- Butter: Helps to make the crust like a shortbread cookie.
- Flour:
- Salt: To balance all the sweet flavors.
- Sugar: Makes the tart lemon into a sweet dessert.
- Heavy cream
- Eggs: To thicken and add a creamy texture to the lemon layer.
- Powdered Sugar
See the recipe card below for full information on ingredients and quantities.
Easy Lemon Bars Recipe
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup confectioners’ sugar
- ½ teaspoon salt
- 8 tablespoons unsalted butter, softened
For the Filling:
- 2 large eggs plus 7 large yolks
- 1 cup plus 2 tablespoons granulated sugar
- ¼ cup grated lemon zest plus ⅔ cup juice, 4 lemons
- pinch salt
- 4 tablespoons unsalted butter
- 3 tablespoons heavy cream
- confectioners’ sugar, for dusting
Instructions
- Adjust oven rack to the middle position and preheat the oven to 350℉.
- Line a 9-inch square baking pan with 2 long sheets of parchment paper or aluminum foil. Lay the pieces in the pan perpendicular to each other, with extra paper or foil hanging over the edges of the pan. Push it into the corners and sides of the pan and grease it.
- For the crust:In a food processor, combine flour, confectioners’ sugar, and salt until combined (about 3 seconds).1 ¼ cups all-purpose flour, ½ cup confectioners’ sugar, ½ teaspoon salt
- Cut butter into 8 pieces and sprinkle over top of flour mixture. Pulse until mixture is a pale yellow and crumbly (about 8 pulses). Sprinkle mixture into the prepared pan and press firmly into an even layer.8 tablespoons unsalted butter
- Bake about 20 minutes, rotating pan halfway through baking, until crust starts to brown.
- For the filling:While the crust is baking, whisk eggs and yolks together in medium saucepan. Add granulated sugar and whisk until combined.2 large eggs plus 7 large yolks, 1 cup plus 2 tablespoons granulated sugar
- Whisk in lemon zest, juice, and salt.pinch salt, ¼ cup grated lemon zest plus ⅔ cup juice
- Add butter and cook over medium-low heat, stirring constantly, until butter is melted and mixture thickens slightly and registers 170℉ on a candy thermometer, about 5 minutes.4 tablespoons unsalted butter
- Immediately strain the mixture through a fine mesh strainer into a large bowl and stir in cream.3 tablespoons heavy cream
- Pour the warm lemon mixture over the hot crust. Bake 10-15 minutes, rotating the pan halfway through baking, until the filling is shiny and opaque. The center should jiggle slightly when shaken.
- Let bars cool completely, about 2 hours.
- Lift the bars from the pan using the foil overhang. Cut into squares, dust with confectioners’ sugar, and serve.confectioners’ sugar
- Keep leftovers in the fridge and add additional powdered sugar before serving.
Notes
- Fresh lemon juice is a must in this recipe. Get a handheld citrus juicer to make squeezing the fresh lemon juice much easier and use a microplane grater to zest your lemons.
- It’s important that the bars are totally cool before cutting them. Run the knife under hot water between each cut made.
- Store cut lemon bars in a single layer in an airtight container in the fridge for up to a week or in the freezer for up to three months.
This recipe comes from the America’s Test Kitchen New Family Cookbook. It’s a great book full of great recipes I’m always happy to share with you.
Nutrition
How to Make Lemon Bars
- Step #1. Put the flour, powdered sugar, and salt in a food processor and pulse to combine.
- Step #2. Add the butter cut into chunks about a tablespoon each and pulse until crumbly.
- Step #3. Press the dough into a greased and lined pan and bake at 350 degrees F for about 20 minutes.
- Step #3. Whisk together the eggs and yolks in a saucepan. Then whisk in the granulated sugar, lemon zest, lemon juice, and salt.
- Step #4. Add the butter and cook on medium-low heat about five minutes or until it reaches 170 degrees F.
- Step #5. Strain the lemon filling through a fine mesh strainer into a bowl and then stir in the cream.
- Step #6. Pour the lemon mixture on top of the partially baked crust and bake for an additional 10 to 15 minutes. Cool before cutting.
Substitutions &Variations
Lime Bars
Swap the lemon juice and zest for fresh lime juice and lime zest using the same measurements. Lime bars have a slightly more tropical, aromatic flavor that’s equally delicious.
Lemon-Raspberry Swirl
Before baking the filling, drop small spoonfuls of seedless raspberry jam across the surface and gently swirl with a toothpick for a beautiful, fruity variation.
Meyer Lemon Bars
If you can find Meyer lemons, use them! They’re sweeter and less acidic than regular lemons, creating a more delicate, floral flavor. You might want to reduce the granulated sugar by 2 tablespoons.
Gluten-Free Version
Replace the all-purpose flour in the crust with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Coconut Crust
Add ½ cup sweetened shredded coconut to the crust mixture for a subtle tropical twist. Press it firmly into the pan to help the coconut adhere.
Recipe FAQs
Lemon bars can be a bit tricky because you don’t want to overcook them but you also don’t want them to be a runny mess. They are done when the center isn’t wiggly and the edges begin to turn brown.
Lemon bars are fine to keep at room temperature if they are going to be consumed within a few hours. If not, they need to be refrigerated. Dust them with powdered sugar before serving them.
Yes! These bars freeze great. After you cut the bars, put them in an airtight container in a single layer and place them in the freezer for two to three months. Thaw them in the refrigerator.
When I have extra egg whites from a recipe like this, I love to make Chocolate Chip Meringue Cookies or Candy Cane Meringues with them depending on the season.
I don’t recommend it. Fresh lemon juice is definitely worth the extra effort because the flavor will be so much better. Plus it’s a great excuse to get or use a handheld citrus juicer. You are also going to add some lemon zest to the filling as well.
Yes! Instead of using all-purpose flour in the crust, use a one-to-one gluten-free flour blend. Bob’s Red Mill and King Arthur Baking Company both have excellent blends.
Expert Tips
- Use a candy thermometer to check the temperature of the lemon filling when cooking it in the saucepan. It’s done when it reaches 170 degrees F.
- Make the filling while the crust is baking to maximize your hands-on time.
- Be sure to wait until the lemon bars are cool before removing them from the pan and cutting them. If they are too warm, they won’t retain their shape and you’ll have lemon filling all over your counter.
- A microplane grater and a handheld citrus juicer make dealing with the fresh lemons so much easier – if you don’t have them, I highly recommend getting them.
What is the best way to remove lemon bars from the pan and cut them?
Before you assemble the lemon bars, spray your pan with non-stick spray and then line it with parchment paper or foil. Leave extra paper on each side of the pan that will act as handles when you remove them from the pan.
Wait until the lemon bars are completely cooled before attempting to cut them. The easiest way to remove lemon bars from the pan is to run a sharp knife around the edges to loosen them up a bit. Warm the knife under very hot water for a few seconds then cut them up.
Next, grasp the parchment paper “handles” on each side and place the bars on a cutting board. Then cut them into bars by pushing the knife straight through. Rinse your knife in hot water between each slice to get a nice, clean cut.
What to Serve with Lemon Bars
Lemon bars are wonderfully versatile and pair beautifully with both hot and cold beverages. Serve them alongside freshly brewed coffee or tea for an elegant afternoon treat. They’re perfect for spring and summer gatherings when served with fresh berries and a scoop of whipped cream.
For a more substantial dessert spread, arrange lemon bars on a platter with shortbread cookies, fresh strawberries, and blueberries. The bright citrus flavor balances richer desserts like chocolate cake or tiramisu when you’re serving a dessert buffet.
Consider serving lemon bars as part of a brunch spread alongside quiche, fresh fruit salad, and mimosas. Their refreshing flavor cuts through heavier brunch dishes and provides a sweet finish to the meal.
More Dessert Recipes to Consider
Valentine’s Day Recipes
47 Best Valentine’s Day Desserts
Christmas Cookies
Easy Peppermint Snowball Cookies Recipe
Christmas Cookies
Cranberry Orange Shortbread Cookies with Pistachios
Christmas Cookies
White Chocolate Peppermint Cookies
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Lemons going on the shopping list 🙂