Looking for the best lemon bar recipe on the planet? I’ve got you covered! These lemon bars are easy to make, only use 6 ingredients, and are perfect every time. Make sure you print extra copies because whoever tries them will want the recipe!
Why this recipe works
I tested multiple methods and combinations to come up with the best lemon bars out there. This is the one and you won’t regret trying them.
Only 6 ingredients, most of which you probably have in your pantry already!
More dessert bars – be sure to try my amazing fudge brownies and my ooey gooey S’mores bars! If you love Lofthouse cookies from the grocery store, don’t miss my recipe for these frosted sugar cookie bars. And if you really want something truly over the top, I give you Slutty Brownies!
Ingredients you will need
Fresh lemon juice is best. Zest the lemon first, then juice it.
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Lemon Bars
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
To Make the Crust
- In the bowl of your food processor, pulse to combine flour, powdered sugar, and butter. Process until coarse crumbs are formed, just as the dough begins to come together.
- Dump crumb mixture into prepared 13×9 pan and press evenly. Bake for 18-20 minutes, until lightly browned. Remove from oven and allow to cool on wire rack.
To Make the Lemon Filling
- With an electric mixer set at medium speed, beat granulated sugar, flour, eggs, lemon juice, and lemon zest until ingredients are well blended.
- Pour mixture evenly over warm crust. Return to oven; bake until center is set and edges are golden, about 18-20 minutes. Remove pan to wire rack; cool completely (about 2 hours).
- When completely cool, refrigerate for about 30 minutes to help set the filling.
- Remove bars from fridge and lift out of pan using parchment paper handles. Sift some powdered sugar across the top and cut into bars (approximately 2″ x 1.5″, 30 bars).
Expert Tips & FAQs
- These lemon bars will cut neatly if you chill them first. Store in the fridge for about 30 minutes. Any longer and the shortbread becomes too solid to get through easily. This is from the butter solidifying. If that happens, leave them at room temperature for 20 minutes or so.
- Store lemon bars tightly covered at room temperature.
- The instructions call for a food processor, simply because it’s easier and faster. If you prefer, you can cut the butter in the old fashioned way, with your fingers or using two butter knives scissor fashion.
- You can freeze these lemon bars too. I like to cut them into bars first, then place on a cookie sheet lined with waxed paper, make sure the bars are not touching. Freeze for 2 hours. Wrap each individual frozen lemon bar with plastic wrap. Place plastic wrapped bars into a freezer bag. To thaw, remove a lemon bar, unwrap immediately and thaw at room temperature on a plate.
These sweet tart lemon bar treats are the perfect take-along to your next potluck or backyard barbecue. I hope you love them as much as we do!
More Lemon Inspired Recipes
- Lemon Streusel Squares
- Lemon Lush
- Lemon Cream Cheese Pudding Dessert
- Pink Lemonade Cake
- Lemon Blueberry Trifle
- Lemon Zucchini Bread with Blueberries
- Starbucks Lemon Loaf
- Lemon Meringue Pie BarsÂ
- Instant Pot Lemon Curd
- Lemon Cream Cheese Pudding Dessert
I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.
Lemon Bars
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Crust
- 2 cups all purpose flour
- 1 cup cold unsalted butter, cubed
- ½ cup powdered sugar
Lemon Filling
- 2 cups granulated sugar
- â…“ cup all purpose flour
- 6 large eggs
- ½ cup lemon juice freshly squeezed
- 2 tablespoon lemon zest
Topping
- ¼ cup powdered sugar
Things You'll Need
Before You Begin
- These lemon bars will cut neatly if you chill them first. Store in the fridge for about 30-40 minutes. Any longer and the shortbread becomes to solid to get through easily. This is from the butter solidifying. If that happens, leave them at room temperature for 20 minutes or so.
- Store lemon bars tightly covered at room temperature.
- The instructions call for a food processor, simply because it's easier and faster. You can use your mixer for the filling, and if you prefer, you can cut the butter in the old fashioned way, with your fingers or using two butter knives scissor fashion.
Instructions
- Preheat oven to 350 F and line a 13x9 baking pan with parchment paper. Be sure that parchment hangs over the edges, you will use it to lift out the bars when they are cool.
Make the Crust
- In bowl of your food processor, pulse to combine flour, powdered sugar and butter. Process until coarse crumbs are formed, just as the dough begins to come together. Dump crumb mixture into prepared pan and press evenly. Bake for 18-20 minutes, until lightly browned. Remove from oven and allow to cool on wire rack.
Make the Lemon Filling
- With an electric mixer set at medium speed, beat granulated sugar, flour, eggs, lemon juice, and lemon zest until ingredients are well blended.
- Pour mixture evenly over warm crust. Return to oven; bake until center is set and edges are golden, about 18-20 minutes. Remove pan to wire rack; cool completely (about 2 hours).
- When completely cool, refrigerate for about 30 minutes to help set the filling.
- Remove bars from fridge and lift out of pan using parchment paper handles. Sift some powdered sugar across the top and cut into bars (approximately 2" x 1.5", 30 bars).
Nutrition
This post originally appeared here on Apr 11, 2013 and has since been updated with new photos and expert tips.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
- Candy Cane Danish - December 11, 2024
Chewelah Nett says
These are excellent!
C. McCallum says
Can lemon bars with sour cream topping be frozen?
Amanda Formaro says
Good question. I would think the lemon bars themselves would freeze just fine. While you can freeze dishes that CONTAIN sour cream as an ingredient, it’s not recommended to freeze it as a topping. So I would say if you want to freeze them, do so without the topping and add that when you defrost and serve them.
Marie says
I don’t have a food processor. Is there anything else I can use?
Amanda Formaro says
Hi Marie! The instructions call for a food processor, simply because it’s easier and faster. You can use your mixer for the filling, and if you prefer, you can cut the butter in the old fashioned way, with your fingers or using two butter knives scissor fashion.
Barbara @ Barbara Bakes says
Lemon bars are one of my favorites too. The sweet sour cream topping is a fun addition.