The Best Classic Lemon Bars

There’s something about lemon desserts that just feels like sunshine on a plate, and these lemon bars are no exception! When the weather warms up, I start craving refreshing treats, and this is truly the best lemon bars recipe for summer. With a buttery shortbread crust and a tangy, sweet lemon filling, they strike the perfect balance between rich and refreshing.

I love making these for backyard barbecues, picnics, or just because :-). Honestly, they disappear fast no matter the occasion! Whether you’re a longtime fan of lemon desserts or just looking for a bright, citrusy treat, these lemon bars are guaranteed to be a favorite.

Reasons why you’ll love this recipe♡

• Perfectly Balanced Flavor – The combination of a buttery, slightly crisp shortbread crust and a tangy, sweet lemon filling creates the ultimate lemon dessert.
• Simple Ingredients, Big Flavor – With just a handful of pantry staples and fresh lemons, this best lemon bars recipe comes together easily while delivering a bright, citrusy punch.
• Great for Any Occasion – Whether it’s a summer picnic, a holiday gathering, or a sweet treat with coffee, these lemon bars are always a hit and easy to make ahead!

Ingredients you’ll need for this recipe

Servings: 6

Equipment

For the crust

For the filling

Step by Step Guide

Crust

Preheat the oven to 350°F (175°C). In a blender or mixing bowl, combine all-purpose flour, corn flour, salt, powdered sugar, and cubed butter. Blend or knead with your hands until the mixture forms fine crumbs.

Line a 9×13-inch baking dish with foil and evenly press the crumb mixture into the pan, forming a slight border (about ½ inch). Bake for 20 minutes until lightly golden.

Filling

Zest two lemons and squeeze out the juice. In a bowl, whisk together eggs, lemon zest, lemon juice, sugar, and all-purpose flour until smooth and lump-free.

Pour the lemon filling over the baked crust and return to the oven. Bake for 20 minutes for a softer texture or 30 minutes for a firmer consistency.

Remove from the oven and let the lemon bars cool for about 2 hours. This allows them to set properly for easier slicing.

Once fully cooled, dust with powdered sugar and cut into squares or rectangles.

Recipe FAQ

Q: Can I use bottled lemon juice instead of fresh lemons?
A: Fresh lemons are best for flavor, but bottled juice can be used in a pinch. The zest adds extra freshness, so don’t skip it!

Q: Why is my crust too crumbly?
A: Make sure the butter is cold when mixing, and press the crust firmly into the pan before baking to help it hold together.

Q: Can I use a different type of flour for the crust?
A: All-purpose flour works best, but a gluten-free flour blend can be used as a substitute.

Q: Why did my lemon filling crack after baking?
A: Overbaking or a sudden temperature change can cause cracks. Bake just until set and allow to cool gradually.

Q: Can I make these lemon bars ahead of time?
A: Yes! They taste even better after a few hours in the fridge and can be made a day in advance.

Q: How do I store lemon bars?
A: Keep them in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze lemon bars?
A: Yes! Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Q: What’s the best way to cut lemon bars cleanly?
A: Use a sharp knife, wipe it clean between cuts, and chill the bars before slicing for the best results.

Q: Can I double the recipe?
A: Yes, but use a larger baking dish and adjust baking time as needed to ensure even cooking.

Q: My lemon bars are too runny. What went wrong?
A: The filling may not have baked long enough or needs more time to fully set as it cools.

Q: How do I make my lemon bars extra tart?
A: Add an extra tablespoon of lemon juice or reduce the sugar slightly for a more tangy flavor.

Q: Can I use a different citrus fruit instead of lemons?
A: Yes! Try limes, oranges, or a mix for a fun twist on the classic recipe.

Q: Why did my crust shrink after baking?
A: Pressing it too firmly into the pan or overmixing can cause shrinkage. Chilling the crust before baking can help.

Q: Should I refrigerate lemon bars before serving?
A: Chilling helps them set and enhances the flavor, so they’re best served cold or at least slightly chilled.

Q: Can I add a meringue topping?
A: Yes! A light meringue can be added after baking, then broiled briefly for a golden finish.

Q: Can I use a different type of sugar in the filling?
A: Granulated sugar works best, but fine cane sugar can be used. Brown sugar will change the texture and flavor.

Q: What’s the best way to dust with powdered sugar?
A: Use a fine mesh sieve and dust the bars just before serving to keep the sugar from dissolving into the surface.

Q: Can I make these in a round pan instead of a square one?
A: Yes, but adjust baking time as needed, and keep an eye on the edges to avoid overbaking.