These easy homemade lemon bars are both tart and sweet, with a flaky shortbread crust. The perfect spring treat that will leave you wanting more and more!
These easy homemade lemon bars have been a favorite in our family for years and years. I first started baking them for Jake's in Palm Springs that I used to be a pastry chef for, and they were always a crowd favorite. I also love serving these for bridal and baby showers because they're a great dessert to prep ahead of time.
Jump to:
Why You Will Love These Bars
- Sweet & Tart: The shortbread crust with the tart lemon filling is the perfect pair.
- Perfect for serving: I love making these when I have people over because they cut up so easy and a little square is perfect. Not to mention, everyone always loves them.
- Lemon: If you're a lemon lover these are sure to become a favorite!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: Make sure your butter isn't too soft or the crust will not be as flaky.
- Lemon: You will use both the lemon juice and the zest for this recipe.
- Eggs: Using room temperature eggs will help the filling mix together better.
- Powdered Sugar: I love sprinkling this on top of the bars once cooled, but you can also mix with a little water or lemon juice and make a glaze for the top.
Step by Step Instructions
- Step 1: In a medium mixing bowl combine flour, powdered sugar, butter and salt. Beat in butter at a low speed until crumbly. I look for little pea sized balls of dough coming together.
- Step 2: Press mixture evenly along the bottom of your prepared pan. Bake for 14-17 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
- Step 3: Add your cup of granulated sugar to a small bowl and add the zest of a large lemon. Rub together the zest and sugar until becomes fragrant.
- Step 4: In a large mixing bowl, beat the eggs until they are a lighter yellow color, about 30 seconds. Add lemon sugar, flour, baking powder and pinch of salt and mix together. Stir in lemon juice.
- Step 5: When the crust is done baking, pour the filling over the warm crust. Return to the oven and bake for an additional 15-18 minutes, until the top has a light golden brown over most of it. Leave to cool completely.
- Step 6: Once cooled, I like to sift powdered sugar along the top. I prefer to chill my bars. I find them easier to have a clean cut that way, and also like the taste of the lemony filling cold.
Expert Baking Tips
- Make sure that your lemon bars no longer jiggle at all once taking them out of the oven.
- If doubling and baking in a 9x13 pan, add 3-5 minutes onto the crust and another 3-5 minutes onto the filling when baking.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
This can happen from whipping the filling too much and allowing air to get trapped in the mixture. I like to mix my ingredients with a spoon or spatula to avoid over mixing?
You will want to see a golden brown rim all around the bars, and a light brown starting to form across the top. If they are too jiggly when pulling them out of the oven give them an extra 2 minutes.
I love to chill my bars for about 15 minutes before cutting to help make sure I can get a clean line.
Storing & Freezing
Easy Homemade lemon bars can be stored in an airtight container at room temperature for 3-4 days. If you prefer them cold like I do, you may also store them in the refrigerator.
You can freeze these bars in an airtight container for 2-3 months while remaining fresh. Just allow them to thaw in the fridge or counter before serving.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Easy Homemade Lemon Bars
Ingredients
Shortbread Crust:
- 1 cup (140 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- ½ cup (113.5 g) salted butter room temperature
- ¼ teaspoon (0.25 teaspoon) salt
Lemon Filling:
- 1 cup (200 g) granulated sugar
- zest from a lemon
- 2 tablespoons all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- pinch of salt
- 2 large eggs, room temperature
- 2 tablespoons lemon juice, about 1 small lemon
- powdered sugar for topping
Instructions
- Heat oven to 350 F. Spray and line an 8x8 baking pan with parchment paper.
- In a medium mixing bowl combine flour, powdered sugar, butter and salt. Beat in butter at a low speed until crumbly. I look for little pea sized balls of dough coming together.
- Press mixture evenly along the bottom of your prepared pan. Bake for 14-17 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
- Add your cup of granulated sugar to a small bowl and add the zest of a large lemon. Rub together the zest and sugar until becomes fragrant.
- In a large mixing bowl, beat the eggs until they are a lighter yellow color, about 30 seconds. Add lemon sugar, flour, baking powder and pinch of salt and mix together. Stir in lemon juice.
- When the crust is done baking, pour the filling over the warm crust. Return to the oven and bake for an additional 15-18 minutes, until the top has a light golden brown over most of it. Leave to cool completely.
- Once cooled, I like to sift powdered sugar along the top. I prefer to chill my bars. I find them easier to have a clean cut that way, and also like the taste of the lemony filling cold.
Abi
These lemon bars are SUPERIOR. The shortbread crust is indeed perfection, and the filling is amazing. Quick and easy to whip up too! The best summertime treat. Go make these. 😉
brooke
Thank you Abi! I am so glad you loved them.
Delcie
I just made these and the top was already light brown with 10 minutes left to cook. I think my new double ovens cook from the top because everything always comes out with a golden top and not done bottom. I’m wondering if you ever use convection oven setting for your baked goods/cookies and if it has worked? Thanks so much.
brooke
My own isn't convection, but my Mom's is and she hasn't had a problem making these. But I do know that cooking times and temps definitely vary with convection. You're usually supposed to drop the temp down a bit I think. I would just let them chill first and hopefully the center will firm up.
Delcie
You’re awesome! Thank you for replying. I’ll try again this week 🤞🏼.
Kamryn
I’ve made these more than once - they are that good! They are definitely becoming a go-to for any special occasion.
Melissa Mills
So yummy! I’ve made these several times and everyone loves them.
brooke
Thank you so much Melissa. These are one of our favorite staples at home.
Sandy
Best lemon bars! Have made these for several gatherings, and they are always a hit!
Sydney Rucker
THE BEST LEMON BARS. THE EASIEST LEMON BARS. #brookediditagain
Ashley
These are our favorite! I keep coming back to this recipe. Perfect lemon bars!! 👌🏻👌🏻
brooke
I'm so glad!! Thank you so much for trying them and rating them. They are a family favorite of ours for years!!!
Sarah
These are soooo so good. Made them twice now exactly as written-amazing both times! So buttery and lemony-the crust is delicious. Thank you for such an awesome and easy recipe!!
Andrea
These were absolute perfection!! Perfect combination of lemon and sweet!! They were a huge hit!! Thank you for such a great recipe!!
Jaime
So good! My husbands favorite🍋
Ali
Do you think you could substitute vegan butter for these? Looking for a dairy free swap…. Hoping to try! Thanks!
brooke
I haven't ever baked with vegan butter before, but I would assume it would be ok. If you try it please let me know how it turns out!
Emily
Hello! If I want to cut the recipe in half for a smaller group, do you think an 8x8 pan would work?
brooke
YES!! It would be perfect!
Jessica
SO good! SO easy! I made a big pan of these and ate 1/2. No regrets 😍 YUM!
Katie
My almost 9 year old wants these as a birthday treat 🙂 If I half the recipe, do you think I need to adjust he cook time?
brooke
Maybe a few minutes, but not too much. I would set the time about 5 m minutes less and watch.
Denice
Your pictures look like the recipe makes a 9x9 pan of lemon bars but your recipe says to use a 9x13 pan or do I need to double the recipe? Can you clarify that for me?
brooke
No the amounts in the recipe that are written are for a 9x13, you can half it and bake it in an 8x8 though if you prefer.
Jaimie
I love all your recipes but this one is my most requested to repeat. I could eat the whole pan myself. The tart and sweet is perfection!
Lois
These were the easiest lemon bars that I have ever made.
Delicious!
Kinzie
I've made these so many times and they're amazing EVERY time. This is such a great, delicious and simple recipe.