Get ready to pucker up—these lemon bars are the ultimate tart treat! Made with just 5 simple ingredients you probably already have on hand, they’re as easy to make as they are to enjoy. Perfect for those who love a dessert that’s more tart than sweet, these bars strike the ideal balance between a crunchy crust and a luscious, ooey-gooey lemon filling. The result? A perfectly delicious lemon bar every single time.
If you want another tasty dessert bar idea, try our Raspberry Streusel Dessert Bars or our Easy Pumpkin Bars.
Why Our Recipe
- The ideal crust-to-filling ratio creates the perfect balance of flavor and texture.
- Made with just 5 everyday ingredients for a treat that’s simple yet irresistibly delicious.
- Our tried-and-true recipe guarantees fail-proof lemon bars every time.
Lemon bars are the perfect everyday treat, but they’re even more delightful in winter and early spring when lemons are at their most flavorful. While they shine as a party dessert, they’re equally suited for holidays and special occasions. Wherever you take them, these lemon bars are guaranteed to be a hit!
Ingredient Notes
- Sugar: Adds sweetness to balance the tartness of the lemon, and contributes to the texture of the crust and filling. For the crust, light brown sugar can be used for a deeper flavor. In the lemon layer, honey or maple syrup can replace sugar, though it will slightly alter the flavor profile.
- Butter: Provides richness, flavor, and structure to the shortbread crust. Use salted butter for best taste. Unsalted butter with a pinch of salt, or a plant-based butter for a dairy-free version can be used as well.
- All-Purpose Flour: Gives structure to the crust and helps thicken the lemon filling. Gluten-free all-purpose flour blends can be used for a gluten-free version, though textures may vary slightly.
- Eggs: Use large Grade AA eggs. Eggs are crucial for setting the lemon filling, adding richness, and creating a smooth texture so don’t skip these.
- Lemon Juice: Provides the signature tart flavor and acidity to the bars. For best results, use freshly squeezed lemon juice. Store-bought lemon juice can be used in a pinch.
Types of Lemons
Any variety of lemon, including Meyer lemons, can be used for lemon bars. Meyer lemons are a cross between lemons and mandarin oranges, offering a sweeter taste and a more orange hue in the juice.
Baking to Perfection
While we give you ideal baking time, lemon bars are done when the center is fully set and doesn’t jiggle. Lightly touching the center shouldn’t leave an imprint.
Topping Ideas
Tired of the same old same old when it comes to powdered sugar-dusted lemon bars? Switch things up with one of these topping ideas:
Berry Topping: Pair the lemon bars with fresh berries like raspberries, blueberries, or sliced strawberries for a refreshing contrast and a visually appealing garnish.
Candied Lemon: Top your bars with candied lemon slices for a stunning and delicious garnish. They add a sweet, citrusy zing and look beautiful.f
Cream Cheese Frosting: Spread a thin layer of cream cheese frosting on top for a rich, creamy contrast to the tangy lemon.
Coconut Flakes: Toasted coconut flakes can add a tropical twist and a delightful crunch.
Nuts: Sprinkle chopped almonds, pistachios, or walnuts on top for added texture and a nutty flavor.
Meringue Topping: For a lemon meringue pie twist, top your bars with a layer of fluffy meringue and lightly torch it for a golden finish.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze by wrapping individual portions in plastic wrap and store in a freezer-safe bag. They can be stored in the freezer for up to 3 months.
Thaw portions in the refrigerator for several hours or overnight. This gradual thawing helps maintain their texture and ensures they taste just as good as when they were first made.
Perfect combination of sweet and sour!
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!
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!!!
We used the full amount of lemons from our tree and man did it have a bite to it. I like the idea of doing half and half will try that next time. I loved the tart but the family said it was a bit much
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)
I tried the same and loved the taste
Can’t wait to make
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.
Can I use gluten free flour in place of regular flour?
Worth a try!
I love your recipes. All a hit! Would like to receive e mail. Defenitely 5 stars
Do i have to use salted butter in the lemon bars ?
You can use salted or unsalted.