Whether you’re looking for a delicious dessert to bring to a potluck or simply want to enjoy a sweet treat at home, lemon bars are the perfect solution.
But with so many recipes out there, how do you know which one will give you the best results?
Don’t worry – we’ve got you covered.
This recipe for lemon bars is foolproof and guaranteed to please everyone who tries them. So what are you waiting for? Let’s get started!
Classic Lemon Bars With A Buttery Shortbread Crust
It really is the best lemon bar recipe that I’ve tried. It has a shortbread crust, creamy center, and a crunchy top dusted with powdered sugar for the perfect dessert.
I love lemon because it is such a delicious and refreshing and classic treat.
This recipe for lemon bars is perfect for picnics, church potlucks, barbecues, or as a dessert at home.
I’ve made a lot of lemon bars over the years, but this is my favorite recipe because it’s easy and it turns out perfectly.
I’ve had a lot of recipes flop, but this one really sets up well.
The sweet and tart combination of these easy lemon bars is sure to be a favorite around your house.
These lemon crinkle cookies, from Kelsey over at Dance Around the Kitchen, are a sweet treat to serve with lemon bars.
What Ingredients Do I Need For Homemade Lemon Bars?
- Butter (softened)
- All-purpose flour
- Lemon juice
- Lemon zest (optional)
- All-purpose flour
- Powdered sugar for dusting
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make The Easy Lemon Bars Recipe
- For the shortbread crust, cream the softened butter and sugar.
- Next, add the flour and salt, mix, and press the mixture into the bottom of a 13″ x 9″ casserole dish.
- Chill for 15 minutes and then bake for 15 minutes.
- For the lemon filling, mix the eggs, sugar, lemon juice, and flour in a large bowl.
- Pour it over the baked shortbread crust.
- Bake for approximately 30-35 minutes.
- Cool, cut, and sprinkle with powdered sugar.
How To Make Lemon Bars
Add the softened butter and sugar to a bowl and cream together.
Next, add the flour and mix together.
The mixture might be a little crumbly, but that’s ok, it will be fine once you press it into the baking dish.
Press the shortbread dough into the prepared baking pan.
Chill the dough for about 15 minutes, and then place the dough into the oven and bake for 15-20 minutes, or until the edges are lightly golden brown.
For the recipe, I used a glass pan to bake the lemon bars.
TIP: I used tin foil to line the dish. It will be easier to take it out and cut it once it’s done baking and cooling. You can also use parchment paper if you have that.
TIP: Be sure to spray the tin foil or parchment paper with a non-stick spray, or grease it with butter.
In another large bowl, add the eggs.
Pour the sugar into the bowl and mix together.
Add the lemon juice and mix together.
You can either use fresh lemon juice or lemon juice from a jar. Either one will taste great.
A lot of people like to use Meyer lemons in this recipe because they are a bit sweeter. Meyer lemons are a cross between a mandarin orange and a regular lemon and have a darker skin.
Meyer lemons go great in a lot of lemon desserts. So, if you happen to see some, give them a try.
If you want to use some lemon zest, now is the time to add it. I would add about one tablespoon of zest. It will add the perfect combination of sweet and tart.
Next, add the flour and mix.
Put a little bit of flour in at a time. You might need to break a hand-held mixer to get all of the flour lumps out.
Pour the lemon mixture over the shortbread baked crust.
Bake for about 30-35 minutes until the lemon mixture doesn’t wiggle.
Let the bars cool to room temperature for at least 30-45 minutes.
You can also place them in the refrigerator to help set up.
Once the bars cool, you can sprinkle some confectioner’s sugar on top.
If you use aluminum foil or parchment paper, you can lift the cooled bars right out of the dish and cut them easily after they cool. I used a pizza cutter and it worked perfectly.
Other delicious desserts:
- Chocolate chip cake with brown sugar is a wonderful dessert for potlucks, parties, and after-dinner dessert.
- M&M Cookie bars are a fun treat to share. They are colorful and everyone loves M&M’s. They are a fun bar to take alongside your lemon dessert recipe to a potluck.
- Double chocolate bars are so decadent and delicious, and they are made with sweetened condensed milk.
- Hello Dolly bars is another recipe made with sweetened condensed milk, chocolate chips, shredded coconut, and pecans.
- Eggnog pie is a wonderful recipe for the holidays. It’s easy to make and everyone will love it.
How To Make Lemon Bars
Whether you’re in charge of bringing dessert to the bake sales, or just want a sweet treat for yourself, these traditional lemon bars are filled with lemon flavor and are sure to please.
And with this foolproof recipe, you can’t go wrong! So what are you waiting for? Get started baking today!
Check out the recipe card below, grab those ingredients, and start mixing! The end result is one great recipe.
Then, share your comments below and share a picture of your classic lemon bars on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
- 2 sticks butter (softened)
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 6 eggs
- 3 cups sugar
- 1 cup of lemon juice
- 1 cup all-purpose flour
- Powdered sugar for dusting
Heat oven to 350-degrees and grease a 9-inch by 13-inch baking dish.
- Cream the butter and sugar together.
- Add the flour and salt and mix.
- Press into the bottom of the pan.
- Chill for 15 minutes.
- Bake crust for 15 minutes, or until edges are lightly golden brown.
- Add six eggs to a large mixing bowl.
- Add the sugar and lemon juice and mix together.
- Add the flour a little bit at a time and mix.
- Pour over shortbread crust and bake for 30-35 minutes, or until lemon filling it set.
- Cool for at least 30-45 minutes.
- Cut with a sharp knife and sprinkle with powdered sugar.
Store the lemon squares in an airtight container in the refrigerator.
Using tinfoil or parchment paper (greased) inside of the casserole dish makes it easier to take the lemon bars out and cut them after they cool.
I used a pizza cutter to cut the lemon bars. It made a nice clean cut square.
If you plan to use fresh lemons, get at least six to make a cup of lemon juice.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 92mgCarbohydrates: 47gFiber: 0gSugar: 34gProtein: 3g
Nutrition is approximate.
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!