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.
I was looking for a smaller batch recipe (the one I have makes a 9×13) and tried this one. Flavor was good, but crust/filling ratio was off…both were too thick.
I make lemon bars all the time they are my favorite
Wow. Now that’s some intense lemon flavor. I see from some of the comments that people cut the lemon juice with water and I will do that next time. Delicious but I will dial it down just a little next time.
These are THE BEST lemon bars I’ve ever had. Oh my goodness. The perfect base (even though I wondered that it was so crumbly going into the oven!) and the tangy lemon topping. Just YUM.
Yum
These were very good. I left mine out for 30 mins and when i cut them they were a little runny. I put them in the fridge for about two hours more and came out perfectly set! So delicious! They were even better the second day! Also, the shortbread crust is probably the best I’ve ever had. It’s unbelievable.
Amazing! But I have to say mine didn’t come out as pretty as yours. My filling was a lot darker, not burnt… But a completely different color🤔
These are the best lemon bars. I use to make them a lot but need to start baking them again. Simple recipe and 5 ingredients you usually have at home. Love your show. One can see you love what you do. Thanks for all the wonderful recipes you do.
Delicious! Tart and sweet! I baked 50 min in 9 x 9 pan. The lemon mixture set up perfectly! The hardest part was lining square pan with parchment paper-I did not know how to tuck in the corners! LOL! My daughter Darsey said they were amazing! TY for recipe💕
Is the butter softened?
No, you want to use cold butter straight from the fridge when making the dough.