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.
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!
Try cutting back on the amount of eggs by 1/2 or 1 egg. It really makes a difference!
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 they could use the recipe just for that. No kidding,..it was delicious! My difficult work around was not having a mixer. But I used my magic bullet. I realize later I should have adhered strictly to the butter temp as mine didn’t look quite like sand and I think that affected my outcome.
I didn’t notice where anyone had problems or questions about the parchment paper. I’m new to baking with parchment paper so I wasn’t prepared for how to use it. I did end up finding a way to use it, but after watching other videos on parchment paper I can see how folding at the corners is important to do correctly. So when it was done I wasn’t sure how to get it out either. Parchment paper isn’t for the novice. Turns out I would have been fine to invert it onto a plate because I had let the lemon layer get under the shortbread so when it was done it was inverted. Still massively delicious!!! Just not the beautiful outcome I had hoped. No doubt practice makes perfect. I guess we will have to suffer through eating more deliciously luscious lemon bars .
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 know this reply is very late, but I did them in a 13×9 pan, too… both, crust and filling were perfect, if not as thick, (but I love it that way)… I cut mine right in the pan, so I didn’t line the pan. LOVE, LOVE, LOVE Rachel’s recipes..!! She’s the best..! I also used ‘store bought’, not Meyer lemons..! YUM..!! DELISH..! Rachel, you hit it ‘out of the park’, yet again..!!
Mind blowingly good served cold from the fridge !!! A lemon lovers delight !!!!
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.
Made these a few nights ago… The flavor is awesome! Love the sweet crust and sour custard-like torte topping combination.
So easy too!
I baked for 60 minutes and the center was still a bit under done. But still delicious.
My only complaint is the nutritional information on this recipe… It is soooo very wrong. It says 248 each with making 9 servings.
There’s absolutely no way… With a cup of butter, 2 cups of sugar, and the flour..🤔
It’s impossible.
I worked it out to about 480 calories each with this recipe making 9 servings. That’s a very significant difference and should be corrected (or at least people should be aware)!
Absolutely yummy. I made them a bit thinner with less sugar in the topping!
One word. YUM! I try to save every recipe because this young lady knows what is good!
Made these tonight using a gluten free flour. Very, very good. Will definitely make again. Should leftovers be refrigerated?
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 .