• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Brownies & Bars » Lemon Bars

    Lemon Bars

    Published: February 22, 2020 · Modified: Oct 23, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    You'll love these bright and zingy lemon bars with a crisp shortbread crust and luscious lemon filling. Beyond easy to make and oh so delicious!

    Lemon bars dusted with powdered sugar on a green and white plate.
    4566 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    lemon bars stacked on a plate
    lemon bars stacked on a stand
    lemon bars stacked on a stand
    lemon bars on parchment paper
    lemon bars stacked on a plate
    lemon bars stacked on a plate
    lemon bars stacked on a plate
    lemon bars stacked on a plate
    several lemon bars on counter
    lemon bars scattered on paper
    lemon bars stacked on a plate
    lemon bars stacked on a plate
    lemon bars stacked on a plate
    lemon bars stacked on a plate

    Lemon bars are one of the EASIEST desserts to make but they’re guaranteed to bring a smile to your face. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond delicious; so bright and zingy with all the lemon flavor from the juice and zest, they’re simply irresistible!

    What You’ll Need For This Recipe

    Ingredients for Lemon bars on a counter

    Lemons: Fresh lemons, not from a bottle. I’ve had a questions about using other citrus fruit and that is totally fine. Try subbing in some orange juice and zest.

    Butter: I always specify unsalted butter just because different manufacturers add various amounts of salt to salted butter. The best way to have uniform results from a recipe is to use unsalted butter then add however much salt you need separately. If you don’t have unsalted butter then go ahead and use salted butter! Just omit the extra salt.

    How to Make Lemon Bars

    Flour, sugar and melted butter being mixed together for a shortbread crust.

    1. Set oven to 350F and line a 9×13 inch baking dish with parchment paper. Sift the flour, salt, and powdered sugar into a bowl and whisk together.

    2. Pour in the melted butter. You can also make the shortbread crust in a stand mixer fitted with a paddle attachment, there’s less elbow grease needed and the paddle tends to break the dough into smaller pieces that are easier to spread in the pan. You may want to add an optional teaspoon of vanilla if you love it in everything like I do.

    Shortbread crust getting patted into a baking dish.

    3. Use a wooden spoon or spatula to mix in the batter. If you’re doing this by hand then I suggest crumbling the dough in your fingers after mixing.

    4. Spread the dough out onto the lined baking pan and press down with your fingers. Try to get a nice even layer with full coverage on the bottom. It doesn’t have to be a thick layer at all, just a base for the lemon filling. Bake at 350 for about 20 minutes or until a light golden color. I like to add an extra five minutes for a crisp golden base but it’s all personal taste.

    Lemon zest being grated into a food processor then pulsed to make lemon sugar.

    5. Add the sugar to your food processor then grate in the zest of three lemons. Pulse, pulse, pulse until the zest is fully incorporated.

    6. When you’re done the sugar will be a beautiful light yellow color and quite fragrant. If you don’t have a processor try mincing the zest and mixing it in a plastic bag with the sugar. Lemon-infused sugar is truly amazing!

    Lemon juice for lemon bars getting squeezed.

    7. Juice the lemons until you get a full cup (240mL) I will confess to usually adding a bit more lemon so if you want to add a few extra tablespoons-1/4 cup then go ahead.

    8. Add the lemon sugar, and remaining 1/2 cup flour to a large bowl. You can sift the flour and sugar together if you’re super-concerned about lumps but you’ll need to dump out any zesty sugar bits.

    Lemon bar filling getting made in a large bowl with lemon juice and eggs.

    9. Give the mixture a good whisk to really distribute the flour.

    10. Add the eggs and lemon juice then give it a really good whisk, you want to make sure the flour and sugar is fully incorporated with the lemon and eggs.

    Lemon filling getting poured into a baked shortbread crust. Then getting cut after baking

    11. Pour the filling onto the warm shortcrust base. I like to place the pan on a larger baking sheet so it’s easier to place in the oven and remove. Bake for about 25 minutes at 350F or until the center is just set. Rotate pan halfway through baking.

    13. Allow the lemon bars to cool for at least an hour, then transfer to the refrigerator to chill for another two hours. Once chilled, remove from pan and peel away the parchment paper. I always dust with powdered sugar for a little visual contrast but that’s optional. Use a SHARP damp knife to cut the bars. Clean the knife after each cut and re-wet for the neatest cuts.

    A large group of lemon bars on a blue cake stand.

    Pro Tips for this Recipe

    • ALWAYS use fresh lemon juice! Lemons are the star ingredient so you don’t want to do the from concentrate or a bottle versions.
    • Line your baking dish. The parchment paper makes it very easy to remove from the pan but in a pinch you can use foil instead.
    • Don’t worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool.
    • Lemon bars are a great make ahead dessert. Cut then freeze on a baking try. Wrap individually and store in your freezer for up to three months. Thaw and dust with powdered sugar before serving.
    • Don’t rush the chill time; you need it for the bars to set up.

    A group of lemon bars on a small pink cake stand.

    Frequently Asked Questions

    Do I need to refrigerate them?

    If  you’re leaving lemon bars out for more than a few hours they should be refrigerated.  Luckily they’re delicious served chilled or at room temperature.

    How do I know if they are set?

    You’ll know your lemon bars are done when the center doesn’t really jiggle and the edge is set. As the bars cool the filling in the middle will set. Follow the proscribed baking time but if the bars seem runny you can give them a few more minutes.

    Can lemon bars be made a day ahead?

    YES! These are a great make ahead dessert. Just bake and chill then cut before serving. It will actually be easier to cut them cleanly if you make them the day before.

    How do you cut them cleanly?

    Use a sharp knife. Dampen before cutting and make sure to clean the blade off after each cut. Use one downward motion to cut through. If the top seems a bit sticky or tough you can pre score the top with a very sharp knife or razor blade before cutting.

    If you love this recipe try these out!

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    • A plate with two lemon cookies, on cut in half.

      Lemon Cookies

    • A slice of lemon meringue pie on a porcelain plate.

      Lemon Meringue Pie Recipe

    • A stack of magic cookie bars next to a glass of milk.

      Magic Cookie Bars

    • chocolate chip cookie bars on a piece of parchment paper.

      Chocolate Chip Cookie Bars

    If you’ve tried this lemon bar recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    A stack of lemon bars on a porcelain plate.
    Print
    5 from 2437 votes

    Lemon Bars

    These bright and zingy lemon bars are easy to make and so delicious!
    Course Dessert
    Cuisine American, British, english
    Prep Time 20 minutes
    Cook Time 55 minutes
    Chill Time 3 hours
    Total Time 4 hours 15 minutes
    Servings 15 Bars
    Calories 385kcal
    Author John Kanell

    Equipment

    • 9x13 pan

    Ingredients

    • 3 cups all-purpose flour 360g, divided 2 1/2 cups for crust and 1/2 cup for filling
    • 2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting
    • 1/2 tsp salt
    • 12 tbsp unsalted butter melted, 170g
    • 3 tbsp lemon zest zest of three lemons
    • 3 cups sugar 600g
    • 8 eggs large, room temperature
    • 1 cup lemon juice fresh, 240mL

    Instructions

    • Heat oven to 350F and line a 9x13 baking dish with parchment paper.
    • Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you'd like a dash of vanilla can be added in with the butter at this step.
    • Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
    • While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don't have a processor just mince the zest and mix with the sugar in a bag or bowl.
    • Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift together however and zesty sugar bits will need to get dumped out of the sifter as they might clog things up and not go through.
    • Pour in the lemon juice and add the eggs then mix very well until completely combined.
    • Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
    • Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.

    Video

    Notes

    • ALWAYS use fresh lemon juice! Lemons are the star ingredient so you don't want to go the from concentrate or a bottle versions.
    • Line your baking dish. The parchment paper makes it very easy to remove from the pan but in a pinch you can use foil instead.
    • Don't worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool. 
    • Lemon bars are a great make ahead dessert. Cut then freeze on a baking try. Wrap individually and store in your freezer for up to three months. That and dust with powdered sugar before serving. 

    Nutrition

    Serving: 1bar | Calories: 385kcal | Carbohydrates: 66g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 113mg | Potassium: 79mg | Fiber: 1g | Sugar: 46g | Vitamin A: 407IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Cowboy Cookies
    Whipped Cream Recipe »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    4566 shares