Lemon Bars are a timeless treat. They’re simple to make with a buttery shortbread crust and a smooth, tangy filling. Why don’t you make a batch to enjoy today?
A few years ago, I received a lemon tree for my birthday. It lives in the corner of my office, and once a year, it gives me more lemons than I can use at one time. But that’s not a problem! I simply take some time to zest, juice, and freeze the extras. I don’t want any of those bright, fresh lemons to go to waste.
One of my favorite ways to use all that fresh lemon juice is in these Classic Lemon Bars. BeeBop requested a batch recently, and I was happy to oblige.
This crisp shortbread crust and bright, citrusy filling make an irresistible pair. It is not exactly a light dessert since it has three cups of sugar and a full cup of butter, but it is a treat worth making every now and then.
If you enjoy bright citrus flavors, you’ll also like my lemon pie filling recipe baked into a traditional meringue-topped pie.
Recipe Snapshot: Classic Lemon Bars
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Lemon, Flour, Sugar
Skill Level: Easy
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What You’ll Like About This Recipe
- They’re an easy recipe that’s a quick win for beginner bakers.
- The recipe is bright and full of flavor!
- Lemon Bars keep well, so you can make them ahead of time!
Ingredient Notes
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- Flour — You’ll need plain, all-purpose flour for the shortbread crust. It’s also used to thicken the filling. My favorite flour for any baked goods is White Lily. If you don’t have White Lily in your area, any all-purpose flour will do. Remember to measure flour by spooning it into a measuring cup and leveling it off with the back of a knife.
- Butter — The butter gives the crust a nice, rich flavor. I normally choose Land o’ Lakes butter for baking.
- Confectioner’s Sugar — You’ll find confectioner’s sugar right alongside the regular sugar in the grocery store. It’s also called “powdered sugar” or “10X sugar.” It gives the crust a tender texture and a slight sweetness.
- Granulated Sugar — Sweetens and balances the tart lemon filling.
- Lemons — You’ll need 1/2 cup of freshly squeezed lemon juice. I think fresh juice always gives you the brightest flavor. The lemon zest greatly enhances the citrus taste. And remember, it’s easiest to zest a lemon first before juicing it.
Pro Tip: How many lemons for 1/2 cup of juice?
If you’re wondering how many lemons you’ll need to get half a cup of juice, here’s a quick rule of thumb: most average-sized lemons yield about two tablespoons of juice each. Since there are eight tablespoons in half a cup, you’ll want to have at least four lemons on hand. And just so you know, a standard two-pound bag usually holds about eight lemons, which is plenty for this recipe, with a little left over for garnish or sweet tea.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
I usually stick with the classic version of buttery lemon bars, but a few simple changes can add some interest.
- To get a bolder lemon flavor, reduce the sugar in the filling by ¼ cup and add an extra teaspoon of zest.
- I sometimes make lime bars by replacing the lemon juice and zest with lime.
- Replace two tablespoons of flour in the crust with finely ground almonds for a subtle nutty flavor.
- Sprinkle lightly toasted coconut over the bars after dusting them with confectioner’s sugar for a more tropical feeling.
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You’ll also find this recipe in my cookbook!
You can see this recipe on page 286 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Lemon Bars
- Preheat the oven to 350 degrees.
- Butter a 9×13 baking dish and set it aside.
- In a large mixing bowl, stir together the flour, confectioner’s sugar, and salt.
- Add the butter and work it into the dry ingredients until the mixture is crumbly.
- Press the mixture evenly into the prepared pan. The dough is sticky, so flour your hands well to keep it from sticking.
- Bake for about 20 minutes, or until the crust is a light golden brown.
- While the crust bakes, make the filling by whisking together the eggs, sugar, flour, lemon juice, and lemon zest.
- Remove the crust from the oven and immediately pour the filling over the hot crust.
- Return the pan to the oven and bake for another 25 minutes.
- Take the bars out of the oven and let them cool completely in the pan.
- Once cooled, cut them into squares or bars.
- Just before serving, dust the tops with confectioner’s sugar.
Recipe Success Tips
I’ve made these lemon bars more times than I can count, and along the way, I’ve learned some things that make all the difference.
- Flour your hands before pressing the crust. The shortbread crust mixture is sticky, so pressing it into the pan can be a challenge. Dusting your hands with a little flour makes it much easier to work with.
- Use fresh lemons. Bottled lemon juice just can’t compare. Freshly squeezed juice and zest give the best flavor. When juicing lemons, zest them first. It’s much easier that way.
- Pour the filling over a hot crust. Don’t let the crust cool before adding the filling. The heat helps keep the filling from separating from the crust.
- Let the bars cool completely. It’s so tempting to cut into them right away, but these bars need time to set. Let them cool fully before slicing, and if you want extra clean edges, chill them in the fridge first.
- Wait to dust with sugar. If you dust the bars with confectioner’s sugar while they’re still warm, it will just melt and soak into the surface. For the best presentation, dust them just before serving.
Storing Leftovers
Because of the eggs in the filling, lemon bars should be stored in the refrigerator. Once completely cool, place them in an airtight container and keep for up to four days. If you’re stacking the bars, it’s nice to take time to add parchment or wax paper between the layers to prevent sticking.
For longer storage, freeze the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. I find that they’re best if used within three months.
Questions About Classic Lemon Bars
If your lemon bars came out runny, it’s from underbaking. The filling needs enough time in the oven to set properly. When they’re done, a slight jiggle in the center is normal but they shouldn’t be runny.
Maybe… but fresh lemon juice will always give you a brighter flavor. Using fresh lemons also allows you to add the zest, which really enhances the citrus taste.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Classic Lemon Bars
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 cup confectioner’s sugar
- Pinch salt
- 1 cup butter room temperature
For the filling:
- 4 eggs
- 2 cups granulated sugar
- 6 tablespoons all-purpose flour
- ½ cup fresh lemon juice (8 tablespoons or about 4 lemons)
- Zest of one lemon
Instructions
- Preheat the oven to 350 degrees.
- Butter a 9×13 baking pan. Set aside.
- In a large mixing bowl, combine the flour, confectioner’s sugar and salt.2 cups all-purpose flour, 1 cup confectioner’s sugar, Pinch salt
- Cut in the butter making a crumbly mixture.1 cup butter
- Press the mixture into the buttered pan. You will need to flour your hands well while pressing in the mixture as it is quite sticky.
- Bake the crust for 20 minutes or until it is a light golden brown.
- Meanwhile, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.4 eggs, 2 cups granulated sugar, 6 tablespoons all-purpose flour, ½ cup fresh lemon juice (8 tablespoons or about 4 lemons), Zest of one lemon
- Remove the crust from the oven and pour the filling over.
- Return to the oven and bake for 25 minutes more.
- Remove from the oven and allow to cool completely.
- Cut into bars or squares.
- Dust with confectioner’s sugar.
Notes
- How many lemons will you need for 1/2 cup of juice? Well, there’s about 2 tablespoons of juice in the average-sized lemon. And there are 8 tablespoons in 1/2 cup (the amount you’ll need for this recipe). So, you’ll need about 4 average-sized lemons to get enough juice for this recipe. By the way, there are usually about eight lemons in a 2-pound bag.
- The eggs in the filling require this recipe to be stored in the refrigerator. When cool, place them in an airtight container and keep for up to four days. If stacking the bars, add parchment or wax paper between the layers to prevent sticking.
- For longer storage, freeze the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. Use within three months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I LOVE lemon bars – they a real weakness…
I thought of you today when I was at the grocery because I saw Meyer Lemons. They aren’t that easy to get around here so I was surprised to see them!
Absolutely delicious – these will be a family favorite!
mary x
There is no better way to taste the flavor of perfect citrus than as an addition to a wa cup of constant comment tea.
These are delicious! I could never only have one bar. Your look scrumptious!
Have a great weekend :)
Lemon bars have always been one of my ‘trademark’ holiday homemade treats. I make them and use as hostess gifts and/or gifts to guests in my home. I also make rum balls that require crushed pecans as well as gingersnap crumbs. One year, I made rumballs first and had about 1/2 C pecans and 1/2 C gingersnaps left……so….you guessed it….I substituted the cup of nuts/crumbs for the flour and it was a really nice experiment.
Love the idea of adding gingersnaps and nuts to the crust! Brilliant.
beautiful recipe, and yes, that is one nice serving of a treat… Love a recipe that relies on the simplicity of things and shines on one certain ingredient… yup, it’s a beauty all right
I keep hearing about Meyer lemons – have never seen or tasted one. Apparently they’ve not crossed the pond LOL But Lemon Bars…. We love lemon bars!
Lemon bars are one of my favorites. They sound especially delicious with Meyer lemons. Thanks for the link love!
I still have not had the pleasure of trying a Meyer lemon, I feel like I am missing out now:-) I will try one soon for sure! Your lemon bars look gorgeous! This has always been my favorite sweet treat growing up, they make me so happy! Hugs, Terra
I love lemon bars, I always choose them at a potluck over anything else! Yum :)
They are always a good choice, aren’t they?
Love these! I’m a sucker for lemon bars. I still have yet (but I entered…fingers crossed) to have a Meyer Lemon but I need to get some!
These are my favorite type of lemon bars – slightly sweet crust with a custardy lemon filling ‘tapped’ with confectioner’s sugar. I REALLY want to win that Meyer Lemon Tree. I already have a name for it picked out ;)
One of my favorites!! These look so good!!! Wish my meyer lemon was producing that many lemons!!!
Lovely! I like the warm sunshine color of the Meyer lemons.
I absolutely adore lemon bars. Made with Meyer lemons, they sound even better.
Dara, I had never made them with the Meyer lemons before and they were delicious!