You need just 5 ingredients to make the perfect luscious lemon bars. This lemon bar recipe is the perfect balance between sour and sweet.
Lemon bars are a classic dessert. People always love the bright zippy lemon on that delicious melt-in-your-mouth shortbread crust. This recipe makes the most lusciously thick lemon bars. The ratio of crust to lemon is perfect, giving you all the bold lemony goodness on top of shortbread. It’s so easy to make and lemon bars really only require 5 simple ingredients: sugar, butter, flour, eggs, and lemon juice. That’s it!
Did you know? The bottom crust of a lemon bar is a shortbread. Making shortbread is as easy as 1, 2, 3 since the basic recipe for shortbread is 1 part sugar, 2 parts butter, 3 parts flour. This recipe has a little extra flour to help support the weight of the lemon topping.
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What kind of lemons should I use to make lemon bars? Can I use Meyer lemons?
You can use any variety of lemon to make lemon bars, including Meyer lemons. A Meyer lemon is a mix between lemons and mandarin oranges. They are sweeter and produce a more orange color of juice. -
Can I use juice from a bottle?
Freshly squeezed lemon juice will provide the best flavor in your lemon bars, but you can definitely use lemon juice you buy in a squeeze bottle from the grocery store. The flavor never tastes quite as bright or fresh, but it does work and should be used in the same amount as called for in the recipe. -
How much juice comes from one lemon?
The amount of juice that comes from one lemon can vary. Sometimes it depends on the size, but often it’s just a matter of fact that some lemons are simply juicier than others. In our testing we have found that 1 large lemon can generally yield between 2 tablespoons and 1/4 cup (4 tablespoons) of lemon juice. Therefore, a good rule of thumb is 3 tablespoons of juice per lemon. There are 16 tablespoons in 1 cup. You will need between and 4 to 8 lemons to yield 1 cup of lemon juice. We recommend purchasing at least 6 lemons to make this recipe.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I have tried many lemon bar recipes,,,,some have left me with a “spongy lemon filling “, and some just blah. This is not the case with these. The filling is thick and creamy with a great lemon taste. I used an 8×8 pan and baked for the exact time as stated in the recipe. They lifted out of pan easily and were easy to cut clean squares. A definite keeper. (I did not have Meyer lemons but I did add 1tbs of orange juice to the lemon juice to add a little sweetness,, tasted wonderful)
YUM
My husband and I love these lemon bars ! I had never made them from scratch and they’re wonderful ! The Stay At Home Chef is our favorite online place for recipes of all kinds .
I only have a bottle of lemon juice from concentrate, will that work?
It works, but the flavor is noticeably different than when using fresh. The bottled lemon juices tend to have a slight bitter element to them.
You are the best! I have never been so happy to be successful when it comes to baking! I owe it all to you. I am expanding my horizons because of YOU! Thank you so much!
Excellent! I made these Lemon Bars with ordinary lemons and then, as the recipe stated, Meyer lemons. Meyer Lemons (of course) won hands down. (Using ordinary store bought lemons was quite tarte). The half-inch shortbread crust is delicious, five star rating on its own.
Lovely slice but for Australians don’t put a cup of lemon juice just half a cup juice and half a cup of water because I think our lemons are really sour over here !! Made one batch, and I love tang, but It was too much !! Had to smother them in whipped cream to eat them ….aw so hard !!
Next batch perfect!!!
One word. YUM! I try to save every recipe because this young lady knows what is good!
I used a 9 x 13 pan, I found the bottom layer too thick in the 8″ square pan. Excellent bars!!
Christine, when you made this in a larger pan, did the recipe for the lemon layer work out for that size as well? Also did you adjust the baking times?
I made these yesterday and they turned out perfectly. Such a lovely sweet lemony tang with a delicate shortbread base. They were the perfect dessert served with whipped cream.
I love your recipes. All a hit! Would like to receive e mail. Defenitely 5 stars
I made these lemon bars today. WOW!! They’re amazing! And so easy to make. My hubby loves them, too! Thanks for this fantastic recipe!
Hi Rachel
All recipes I have cooked so far have been a big hit with the whole family absolutely delicious
Thank you
Hi, I know this is weird. I love lemon desserts, but I don’t like the “eggy” taste of some lemon bars. Does anyone feel the same way? Is there a way to avoid it? Haven’t tried this recipe yet. Thanks!
Taste was absolutely INCREDIBLE! I did use the Meyer lemons, and added some concentrate too. I’m glad I had thoroughly watched the video and read the whole recipe as the bag of Meyers lemons didn’t yield enough liquid. Wanting to keep that same flavor, in a seperate measuring cup I mixed concentrate with water as Rachel said and added a bit of splenda until it tasted about like the meyers juice. Once I had it tasting equally sweet/tart, I added in the extra amount of juice I was short. One review mentioned the taste of the shortbread being so good… Read more »
Mind blowingly good served cold from the fridge !!! A lemon lovers delight !!!!