If you are in the mood for something light, this dessert is perfect for you! Every bite of classic lemon bars is a zesty treat. Tart lemon juice, buttery crust, and airy powdered sugar are combined to create a fresh rustic recipe to share with your friends and family. This classic recipe is one that has been passed down through generations. No matter how you make them, they are sure to be a hit!
If you bought a bag of lemons and don’t want them to go to waste, or you’re just in the mood for a classic dessert, then this recipe is perfect for you! All you need are a few simple ingredients, and you’ll have a delicious dessert in no time.
Everyone will love these classic bars!
What are classic lemon bars?
Lemon bars are a vintage, classic dessert. The flaky homemade crust is topped with a sweet and tart lemon custard. Then, it’s sprinkled with a generous amount of powdered sugar.
The result is something that is both incredibly sweet and powerfully tart, with a smooth texture that melts in your mouth.
They are the perfect things to serve for breakfast, dessert, or as a treat with some hot tea or coffee.
Lemon is a really fun fruit to bake with. Once you perfect these lemon bars, you’ll be ready to tackle making a homemade lemon meringue pie or some nutty lemon poppy seed bars!
Why do my lemon bars look like scrambled eggs?
If your lemon bars look like scrambled eggs, it’s because you’ve overcooked them. The key to perfect lemon bars is to cook them until the filling is set, but not too long. You want the filling to be firm but still have a little bit of jiggle to it when you shake the pan.
If you cook them too long, the filling will become dry and crumbly.
How can I make my lemon bars extra lemony?
If you want your lemon bars to be extra lemony, add an additional tablespoon of lemon juice to the filling. You can also add a teaspoon of grated lemon zest to the filling for extra flavor.
What is the best way to store lemon bars?
Lemon bars can be stored at room temperature in an airtight container for up to 3 days. You can also store them in the fridge for up to 1 week. If you want to freeze them, place them in a freezer-safe container, and they will keep for up to 3 months.
Here are the ingredients you’ll need to make these easy lemon bars:
There are two parts to classic lemon bars – the crust and the lemon custard topping. I’ve gone ahead and divided everything you need to keep it as easy as possible for you.
Homemade crust
- unsalted butter softened to room temperature
- granulated sugar
- all-purpose flour
- a pinch of salt
Lemon curd filling
- eggs to hold it all together
- granulated sugar to sweeten the lemon flavors
- fresh lemon zest
- all-purpose flour
- fresh lemon juice for even more lemon taste
How to make the best lemon bars
It might shock you just how simple it is to make homemade lemon bars. The recipe is straightforward and easy to understand! Here are a few of my baking tips to make sure your classic lemon bars turn out perfectly.
Lemon bars emerge from the oven in two parts. First, there’s the buttery shortbread crust. On top of the baked shortbread crust goes a sweet egg and lemon custard.
No rolling pin. No double boiler or candy thermometer. We are keeping it really simple!
It’s an easy recipe in a manageable 8×8-inch pan. I’m trying to get you to make these along with me. Can you tell?
1. Make the crust
Beat together the butter, sugar, flour, and a pinch of salt. Once crumbly (yea… crumbly), press it into a baking pan. I recommend using an 8×8 inch or 9×9 inch pan. Then bake the crust for 15-20 minutes or until golden brown.
2. Make the lemon filling
The filling is pretty simple too! Just whisk the eggs with sugar and lemon. There are definitely a few seeds hiding in that unbaked filling – I’m not going to lie. It happens to the best of us!
Then, add the flour, lemon juice, and zest and keep whisking it together until it is completely blended.
Just do your best to strain the mixture before you pour it over the baked crust.
3. Bake the bars
Pour the lemon filling over the pre-baked crust and bake the whole shebang once again. The filling will firm up and brown around the edges in no time. It really is supreme!
Personally, the edges are my favorite – they’re perfectly caramelized and chewy, like brownies. The center is for suckers!
4. Serve and enjoy!
After you bake them, let them cool to room temperature. Then, sprinkle them generously with lots of powdered sugar. Like, don’t hold back. Coat those babies!
There is no wrong time or incorrect way to serve these lemon bars. They might fit in best with a baby or bridal shower, but they are also delicious for breakfast too!
If you are going to enjoy them in the winter, make some winter lemonade with ginger and cloves to go with them. Or, serve these light desserts with a filling smoked andouille sausage and cream cheese roll for breakfast.
Recipe adapted from my first cookbook: The Joy the Baker Cookbook.
Other lemon recipes you might consider:
Raspberry and Lemon Breakfast Rolls
Classic Lemon Bars
makes 9 bars
For the Crust:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup all-purpose flour
pinch of salt
For the Topping:
2 large eggs
3/4 cup granulated sugar
1 teaspoon fresh lemon zest
3 tablespoons all-purpose flour
1/4 cup fresh lemon juice
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8×8-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper. Set aside.
To make the crust, in the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add flour and salt. Beat on low speed until dough is incorporated. Dough may come together, but if it remains shaggy, that’s fine too.
Dump the crust into the prepared pan and use your fingertips to press the dough into the bottom of the pan. Bake for 15 to 18 minutes until just browned around the edges.
You can make the filling while the crust is baking! In a medium bowl, whisk together eggs and sugar until well combined and slightly thick. Add the flour, lemon juice, and zest and whisk until blended.
Pour the filling over the still warm baked crust. Return to the oven and bake for 18 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
Allow to cool completely in the pan. Run a knife around the edges of the pan. Slice lemon bars into nine squares. Use the over hanging parchment paper to lift the squares out. To store the lemon bars, place them in an airtight container separated by wax paper layers.
Other lemon recipes you might consider:
Raspberry and Lemon Breakfast Rolls
Classic Lemon Bars
makes 9 bars
For the Crust:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup all-purpose flour
pinch of salt
For the Topping:
2 large eggs
3/4 cup granulated sugar
1 teaspoon fresh lemon zest
3 tablespoons all-purpose flour
1/4 cup fresh lemon juice
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8×8-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper. Set aside.
To make the crust, in the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add flour and salt. Beat on low speed until dough is incorporated. Dough may come together, but if it remains shaggy, that’s fine too.
Dump the crust into the prepared pan and use your fingertips to press the dough into the bottom of the pan. Bake for 15 to 18 minutes until just browned around the edges.
You can make the filling while the crust is baking! In a medium bowl, whisk together eggs and sugar until well combined and slightly thick. Add the flour, lemon juice, and zest and whisk until blended.
Pour the filling over the still warm baked crust. Return to the oven and bake for 18 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
Allow to cool completely in the pan. Run a knife around the edges of the pan. Slice lemon bars into nine squares. Use the over hanging parchment paper to lift the squares out. To store the lemon bars, place them in an airtight container separated by wax paper layers.
171 Responses
This is amazing. First time I baked something from scratch and we all liked how it came out. Very tasty and the buttery crust and the filling together just made perfect harmony. Thank you!
Made this recipe with Meyer lemons this time and WOW! They add a whole new element of flavor. These were great when I made them last year with regular lemons and they’re even better this time around.
Can I use raspberries to make lemon raspberry bars? Thanks.
Yes yes yes yummmmm! Looooove these! I subbed the flour for bob red mill gluten free 1-1 baking flour and they came out perfect. We are addicted! Thank you for this
Absolutely amazing. Tastes great, even on my first try. Making this with my 10 year old sister!
I first taste these lemon bars at a work gathering. I immediately got the recipe and they have been a MAJOR success with my boyfriend. We love them! So easy to make and so delicious. :D
Can this recipe be doubled? I would like to make these in a 9×13 pan.
Yes, go for it!
Is there an easy way to double this recipe?
I think you can just double it with success in a 9×13″ pan
Thx for the recipe. The result at home was delicious!
Hi!! I just made these today and I had a few problems..
With the base, when it came out of the oven it had wide bubbles on the top (if I put a finger on one it would pop). This also happened with the lemon filling, the top had largish bubbles on it. I ran my finger along the top while it was warm and a thin layer of light brown easily came off. When it was all cool, the slice had the crust, the lemon filling which looked like jam or custard (like the custard in a custard slice), and a layer of a cake like consistency on top (I don’t know how to explain it). I’m not sure whether the slices are meant to have a custardy filling or the cakeish filling (I’ve never had a lemon slice :( ) Looking at the pictures here, the filling looks to be one consistency throughout while mine was somewhat separated.
I baked these at 175-180 degrees celcius (I think this is around 350 fahrenheit? sorry I’m from New Zealand!) with the oven set to fan. I also put the pan in the top third of the oven. I think I baked the crust for 16 minutes and the filling for 18 minutes.
I hope someone can help me here!! I am super keen to get this right next time!!
Thanks heaps!! -Danika
I made these last night and WHOA. They will be breakfast in a few minutes! Absolutely scrumptious.
Hi – I am making this right now and have a question. Do I keep the oven rack in the upper third when I bake the filling, too? Thank you!
Yes that’s right! Lower it to the middle rack if you think the bars are browning too much.
I had a craving for lemon bars yesterday so I pulled up this recipe. Fantastic. Took about 3 minutes longer for my crust to start to brown, but it was all delicious!
I have not one lemon, but an abundance of oranges. Wondering how that would work out. I have made these often, but always with lemons. I love, love, love them! Heading to kitchen, will let you know how orange bars turn out.
so classic but niceh to see :)
Just made these for Easter to follow a prime rib dinner. They came out great! Quick and simple yet delicious ????
Delicious and SO simple to make! Even better the next day. I substituted the wheat flour for Gluten Free Bisquick Flour and it came out perfectly! Yum!
Finally got around to making it….and it was a success!
Yummy and easy, the perfect combination.
Do you think it’s okay if I use a regular blender and not a fitted paddle?
I’m not sure what you mean.
Whoops, I was thinking of a different attachment for a blender! Sorry for my confusion! I’m baking the lemon bars now, I can’t wait to see how they taste!
I’m concerned that my lemon bars are not going to come out okay because they are brown on the top but still a little jiggly on the inside….is that okay???
Just tried them – beautiful!
Hi! I’m from Argentina and I love you explanations! The thins with this recipe is that I made the crust 2 times! And the 2 times went wrong! When I dumped the crust in the pan it was really sticky, buttery. In the oven the butter was like boiling in the pan. The second time it happened the same! What did I do wrong?!
I have visiting colleagues and plan to bring them to my place for dinner (vegetarian meals are a little difficult to find in a one horse town). How far ahead do you think I could make these? Night before or do you think I could make them Sunday to serve Wednesday? I was also thinking of serving them without the sugar topping but with wild canned blueberries.
Made your recipe for a party this week-end – turned out PERFECTLY!! And were delicious!! Not a square left! Thank you!!
These are INSANELY delicious, and so easy! HUGE hit with my family!
If I wanted to make these with lime juice instead would the recipe need to be changed much?
No changing at all…get your lime on!
If you wanted to make lime bars, would you have to vary this recipe by much?
Yes! I just moved to a house with a big lemon tree in the backyard, and I’m a little bit obsessed. I know I’d find a lemon bar recipe here! After this, maybe the lemon raspberry pie crust hearts? Thank you!
Just tried these with whole wheat flour and brown sugar, OMG delicious! Thanks Joy!
I love lemon bars and use Alice Medrich’s recipe. I must be a sucker because I love the middle. Yours look just like mine so I will have to try your recipe. Happy baking.
If you have a 9 x 13 pan and you are diabetic, here is how to change the recipe
Dough:
1/2 cup butter, 1 stick
3tbs Splenda sugar
2 cups flour
2 egg yolks
Let rest dough in fridge for 30min
Filling:
1/2 cup lemon juice (5-6lemons)
Fresh lemon zest of all lemons or 4tsp
3 eggs
5tbs flour
3/4 cup Splenda sugar
If you are not diabetic, simply multiply by two the amount of Splenda sugar
These have become my go-to dessert for potlucks and bbqs! They are always a huge hit. My only deviation from your recipe is I use coconut oil instead of butter (because lemon coconut is one of my all-time favourite flavour combos) and i double the lemon zest. AMAZING.
These look lovely… I absolutely love anything with a strong citrus flavour. Question: I found an old recipe for shortbread lemon bars, and they have baking powder in the lemon topping… Why would you need baking powder in the lemon topping?
Joy , I ‘m making them now I now they’ll taste good. Thanks for sharing dear
Oh God, I just had brekfast and I want to cook them right now because after watching the photos I’m SOOO hungry!!!
https://justsem.wordpress.com/
Lemon seperated from crust what happened
These look like maybe the tasty treats ever?
This post is beautiful. I feel as if I stepped into a dream that made me giggle like a little girl. Ah, how beautiful dessert can be.
It looks super yummy!
https://beautyfollower.blogspot.gr
Really great pictures — especially the last one — that show just how simple yet elegant this dessert can be. Thanks for posting! https://ohtheplaceswesee.com
Hello, how are you?
This is my 1st time here, and I’m glad I am. I love cooking but I am not ‘that’ cook, so I don’t like recipes too elaborate, and your recipes look delicious and easy to make. I’ve never made Lemon Bars but now I feel tempted to make to make them. Thanks.
You couldn’t possibly know that these little beauties are a favorite in my family! And … my sweet grandma’s 86th birthday is in 2 weeks and I’ll be going to visit her! She acts like she’s WAY younger (I hope I age just like her!) and is just the cutest thing I’ve seen! Anyways … lemon bars are her absolute fave! So what better little treat than a delicious pan of lemon bars?!? Thanks!! :)
Seriously, our home would need two pans. :). Your photos are beautiful
Haha! Great tip at the end ;) I always choke on the icing sugar because I do inhale these bars every time.
I want to frame these, let alone devour them. Gorgeous!
How fun! You are delightful to follow. Never saw your blog before, but it’s serendipity I found it. I love cooking too! I love lemon bars, and you make it fun! Thanks for sharing!
I made this and the crust is super soft. It gets flat like soufflé. Poured filling and it disappeared in the crust. What happened?
I LOVE lemon bars for some odd reason. I say “for some odd reason,” because I’m not that big of a fan of the lemon flavor with other edibles, but a sweet, decadent, moist lemon bar? Yes, please.
Oh my gosh, my mouth is watering. I think I have everything I need and I might need to make them NOW.
Yum! I love the chewy edges of lemon bars too! Love your classic recipes :) Keep ’em coming!
I love citrus fruits and I’m excited to try to make these lemon bars one day!
Susan | SusanLoves…
These look ridiculously good!
I just made these and they were absolutely divine! The lemon flavour was just right! Sweet with a slight tart flavour. It made my day a million times better, and put a smile on my whole family’s faces. Thank you so much Joy :)
i love love love lemon bars. these remind me of the ones my nana used to make!
OMG these look amazing! Pinning! Lemon is my favourite :)
My daughter April and I found a great lemon bar recipe years ago and have been making them at the holidays, and occasionally during the year. Same recipe as yours! Yum yum yummy! Will try with the parchment paper-never thought of that! Thanks for the tip!
These look phenomenal!!!!! I’ve never made lemon bars, but will definitely be trying out your recipe in the near future!
I can’t wait to make these! Making them tomorrow for a movie night at a friends house on Saturday.
Last lemon bar recipe I tried asked for so much flour in the filling (1 cup!) and it definitely was detrimental to the texture of the filling, way too doughy and not very bright yellow. 3 tablespoons seems a much more reasonable measure so that it still sets up but is not overwhelmed….
Made these last night for my husband after a bad day at work and they definitely hit the spot! :) My 15 month old loves them too!
Lemon bars with custard is one of my families most favorite thing!! It always has to be with custard though haha
Good day. Could you please advise how many grams or mililitres are in your cup?
These lemon bars look so delicious – love classics like these :)
yum, they look totally perfect :)
I’ll have to try making ths one sometime!
Classic recipes are where it’s at, and lemons bars are one of my all time favourites. Butter is more fun when it looks like ice cream. :)
I just made these, and after sampling one corner piece, I definitely want to keep them all for myself rather than take them to the thing I made them for. Thank you for a perfectly timed and delicious recipe, Joy!
I’ve never made lemon bars, never even tasted them! I’ve seen three recipes in my blog feed so far this week..I think life is trying to give me a hint!
You had me swooning over your lavender lemon bars and now these?! Cannot wait to try this recipe!! Thanks for sharing!!
Aaaaaaand they’re in the oven. One of hubby’s favorites and he’s had a rough day at work. Thanks for the idea and recipe for a sweet treat for my sweetheart!
I guess classics are classics for a reason. They’re often pretty easy to make too, so I’m all for the classics, or perhaps for twists that make them even easier!
These are in my oven right now… What a great snowy hockey night dessert
Thanks Joy you rock …….. Seriously
i’m so happy they’re in your oven! you’re living!
Ok, you’re going to think I’m crazy, but I’ve never had a lemon bar… I know, I know! I need to get on that :)
Now I have a recipe, so I have no excuse!
oh yes, i need these – haven’t made them in years – why?
Beautiful! I tried lemon bars for the first time last year, and absolutely adore them! My hubby would be stoked if I made these. Did I say “if”? I meant “when”…
Joy, these look yum! Do you store leftovers in the fridge or at room temp?
I’ve been making lemon bars like a mad woman lately because my tree is producing SO many lemons right now! Can’t wait to try your recipe!
I’ll take three. No, maybe five.
Confession. I crave a classic lemon bar more than any dessert. They’re so simple, so bright, and so comforting. I want these right now :)
As much as I love ‘exotic’ baked goods, the classics are still around for a good reason!
We always put coconut in the crust, helps with structural integrity, and it’s delicious! Also excellent made with limes instead of lemons :)
I’m excited to see more classic recipes on here!! Lemon bars are sooooo good!
As always, you’ve outdone yourself. You blog is so refreshing!
mmm! Lemon bars are probably one of the only “classic” desserts I’ve never made yet. These look absolutely delicious though and I can’t wait to try the recipe out!
xoxo
Taylor
http://www.welcomehometaylor.com
Wow these look so delish and easy. Your pictures are beautiful too!!
So, I made my version of these after a neighbor gave me a dozen key limes. My husband wouldn’t try them, but now that they are featured here (and I showed him the pics), he’s re-thinking his lost opportunity. Thanks for validating me! :-) BEAUTIFUL pictures.
So pretty, and since it does not involve a rolling pin, I probably could make them!
Lemon bars are my weakness. These look amazing!! Thanks for sharing, girl!
https://sometimesgracefully.com
You are one heck of a food stylist! And baker!! Lemon bars are a classic I will never tire of. Looks amazing :)
I just made lemon bars too! I’m a huge fan of the crust as well!
Love the classic lemon bar! Beautiful pictures!
I have the same juicer! Found it in our oooooold house when we bought it. I look for lemon recipes just to break it out. :) This one looks perfect!
you have it too! it’s a classic! never fails me.
because facebook has infiltrated and ruined my brain, when i couldnt figure out what the butter scoop was in that third picture, i actually put my mouse over it, as if it would be tagged and all would be revealed. i totally thought it was lemon sorbet… you got me!
if only i tagged my photos that thoroughly…
I have that same juicer and it is the bees knees.
You picked my favorite classic dessert–yay! I eat all of the edges and then generously donate the center to my neighbors. So classy. But hey, I wipe the powdered sugar off my chin before I go to their house, I swear.
i’d totally do the same thing!
Sometimes nothing can beat a classic. Somehow, I’ve never made lemon bars, but you definitely made it seem easier than I imagined it would be. I may have to give these a shot as I love lemon flavored everything, especially in winter.
they really are approachable! i hope you make them!
I feel so much better to see those bubbly wholes on the surface of your lemon bars. I thought I was doing something wrong….. Your photos are sooooo beautiful!
Hi Joy, I have a question about the crust. Each time I’ve made it it comes out fluffy rather than crispy. Do you know what might be causing this? thanks! Kathryn Metz
it’s because the recipe has you beat butter and sugar until light and fluffy, which incorporates air into the crust and makes it more cookie than crust. if you don’t want it to be fluffy, cut the butter into the flour like you’re making a pie crust and then add a few tablespoons of sugar
I also baked mine a little longer than the recipe called for and flipped the broiler on for the last couple of minutes (rack still in the middle of the oven) to make sure the crust was nicely done in the middle. It was slightly golden but still a little pale when it came out and iy turned out perfect! Somewhere between crisp and chewy.
Maybe you are using too small a baking pan. This should fill a 9 X 13 pan. Also, be sure to bake the crust only for approximately 20 minute. Remove from oven and pour on lemon filling and bake another 20 minutes.
The recipe says 8×8
These look amazing and I’m laughing because of your hint…don’t inhale. I made these over Xmas and my husband did exactly that, which led to massive coughing fit…and of course me cracking up! Thanks as always!
These look utterly divine and delicate. Sometimes the simplest things are the best.
As always, beautiful pics. I love chocolate and bourbon, but the classic lemon bar is so refreshing.
Your posts are truly such a feast for the eyes….thank you!
For a gluten free variety of these old standards check out https://theattainablegourmet.com/news/lemon-bars/
I am a sucker for the classic variety, but with so many friends going gluten free now, it’s nice to have these as an option, although I must confess I’ll be trying your recipe next time!
if it ain’t broke – don’t fix it! these are just amazing.
Sometimes classic recipes really are the best. I also can’t get over how dreamy your photos are!
Yay for the surplus of lemons! these are definitely a must do for a sweet lazy bake! Classics never fail you; so you can never have too many recipes for these bars.
these look delicious! definitely going to make these, thanks for sharing :)
xo, cheyenne
I like how you said these were adapted from your first cookbook. That would mean the next one is coming soon! So excited! And classic lemon bars rock. Yours are great! And I love that little green Depression-glass juicer. Precious! Pinned.
Joy, these lemon bars are gorgeous!