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I Made This
  1. Melissa

    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!

  2. Alison

    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.

    • Tammy

      Can I use raspberries to make lemon raspberry bars? Thanks.

  3. Heather

    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

  4. Laila

    Absolutely amazing. Tastes great, even on my first try. Making this with my 10 year old sister!

  5. Ioana

    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

  6. Alison

    Can this recipe be doubled? I would like to make these in a 9×13 pan.


    Is there an easy way to double this recipe?

    • joythebaker

      I think you can just double it with success in a 9×13″ pan

  8. Simón

    Thx for the recipe. The result at home was delicious!

  9. Danika

    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

  10. Rebecca Goodrich

    I made these last night and WHOA. They will be breakfast in a few minutes! Absolutely scrumptious.

  11. Patty

    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!

    • joythebaker

      Yes that’s right! Lower it to the middle rack if you think the bars are browning too much.

  12. Christina

    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!

  13. Boo Chura

    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.

  14. Susan

    Just made these for Easter to follow a prime rib dinner. They came out great! Quick and simple yet delicious ????

  15. Lisa

    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!

  16. Catherine Pinnell

    Finally got around to making it….and it was a success!

    Yummy and easy, the perfect combination.

  17. Maya

    Do you think it’s okay if I use a regular blender and not a fitted paddle?

      • Maya

        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!

      • Maya

        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???

  18. Chen

    Just tried them – beautiful!

  19. Josefina

    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?!

  20. Lulu6

    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.

  21. Heather

    Made your recipe for a party this week-end – turned out PERFECTLY!! And were delicious!! Not a square left! Thank you!!

  22. Jessica

    If I wanted to make these with lime juice instead would the recipe need to be changed much?

    • joythebaker

      No changing at all…get your lime on!

  23. Jessie Penkoff

    If you wanted to make lime bars, would you have to vary this recipe by much?

  24. Charity

    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!

  25. Zainab

    Just tried these with whole wheat flour and brown sugar, OMG delicious! Thanks Joy!

  26. Julia

    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.

  27. Anne

    If you have a 9 x 13 pan and you are diabetic, here is how to change the recipe
    1/2 cup butter, 1 stick
    3tbs Splenda sugar
    2 cups flour
    2 egg yolks
    Let rest dough in fridge for 30min

    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

  28. Sara

    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.

  29. aliborgas

    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?

  30. Kareema

    Joy , I ‘m making them now I now they’ll taste good. Thanks for sharing dear

  31. Pam

    Lemon seperated from crust what happened

  32. Laura Adams

    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.

  33. Regina

    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.

  34. Gretchen @ Two Healthy Kitchens

    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!! :)

  35. kathy t

    Seriously, our home would need two pans. :). Your photos are beautiful

  36. Erin

    Haha! Great tip at the end ;) I always choke on the icing sugar because I do inhale these bars every time.

  37. kristenhale

    I want to frame these, let alone devour them. Gorgeous!

  38. Joni Justice

    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!

  39. Jr

    I made this and the crust is super soft. It gets flat like soufflé. Poured filling and it disappeared in the crust. What happened?

  40. Wren

    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.

  41. Lizy Tish

    Oh my gosh, my mouth is watering. I think I have everything I need and I might need to make them NOW.

  42. Melissa

    Yum! I love the chewy edges of lemon bars too! Love your classic recipes :) Keep ’em coming!

  43. Susan

    I love citrus fruits and I’m excited to try to make these lemon bars one day!

    Susan | SusanLoves…

  44. Sarah

    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 :)

  45. beckipeckham

    OMG these look amazing! Pinning! Lemon is my favourite :)

  46. Marsha

    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!

  47. genndelille

    These look phenomenal!!!!! I’ve never made lemon bars, but will definitely be trying out your recipe in the near future!

  48. Mary McAndrew

    I can’t wait to make these! Making them tomorrow for a movie night at a friends house on Saturday.

  49. sundiegoeats

    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….

  50. Laurel

    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!

  51. Jessica Bell

    Lemon bars with custard is one of my families most favorite thing!! It always has to be with custard though haha

  52. Manilo Anastasiya

    Good day. Could you please advise how many grams or mililitres are in your cup?

  53. Abbie

    These lemon bars look so delicious – love classics like these :)

  54. Vickie

    yum, they look totally perfect :)

  55. sirilovise

    I’ll have to try making ths one sometime!

  56. Katy

    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. :)

  57. Brittany

    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!

  58. Mimi @ Culinary Couture

    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!

  59. Erica @ Not Quite Gourmet

    You had me swooning over your lavender lemon bars and now these?! Cannot wait to try this recipe!! Thanks for sharing!!

  60. Laurel

    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!

  61. Helen @ Scrummy Lane

    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!

  62. Mary

    These are in my oven right now… What a great snowy hockey night dessert
    Thanks Joy you rock …….. Seriously

    • joythebaker

      i’m so happy they’re in your oven! you’re living!

  63. Michelle @ A Healthy Mrs

    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!

  64. Big Flavors from a Tiny Kitchen

    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”…

  65. NRS

    Joy, these look yum! Do you store leftovers in the fridge or at room temp?

  66. melanie

    I’ll take three. No, maybe five.

  67. Melissa @ Treats With a Twist

    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 :)

  68. Loretta

    As much as I love ‘exotic’ baked goods, the classics are still around for a good reason!

  69. Victoria

    We always put coconut in the crust, helps with structural integrity, and it’s delicious! Also excellent made with limes instead of lemons :)

  70. Katrina @ WVS

    I’m excited to see more classic recipes on here!! Lemon bars are sooooo good!

  71. key2cakes

    As always, you’ve outdone yourself. You blog is so refreshing!

  72. Taylor

    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!


  73. Karen

    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.

  74. Seriously Sassy Mama

    So pretty, and since it does not involve a rolling pin, I probably could make them!

  75. Estela @ Weekly Bite

    You are one heck of a food stylist! And baker!! Lemon bars are a classic I will never tire of. Looks amazing :)

  76. Amanda

    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!

    • joythebaker

      you have it too! it’s a classic! never fails me.

  77. shelly@ohshellsbells

    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!

    • joythebaker

      if only i tagged my photos that thoroughly…

  78. Jenn

    I have that same juicer and it is the bees knees.

  79. DessertForTwo

    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.

    • joythebaker

      i’d totally do the same thing!

  80. maryea {happy healthy mama}

    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.

    • joythebaker

      they really are approachable! i hope you make them!

  81. Adrienne K

    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!

    • Kathryn Metz

      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

      • Zoe

        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

      • Rebecca Goodrich

        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.

        • Nathasja

          The recipe says 8×8

  82. Michelle

    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!

  83. Skye

    These look utterly divine and delicate. Sometimes the simplest things are the best.

  84. Carlinne @Cook with 2 Chicks

    As always, beautiful pics. I love chocolate and bourbon, but the classic lemon bar is so refreshing.

  85. Shut Up and Cook

    Your posts are truly such a feast for the eyes….thank you!

    For a gluten free variety of these old standards check out

    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!

  86. Kezia

    Sometimes classic recipes really are the best. I also can’t get over how dreamy your photos are!

  87. Belinda Lo (Moonblush Baker)

    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.

  88. cheyenne

    these look delicious! definitely going to make these, thanks for sharing :)
    xo, cheyenne

  89. Averie @ Averie Cooks

    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.


  1. […] substantial lemon layer, not one that is equal in depth as the crust. I used Joy the Baker‘s classic lemon bar recipe, but doubled the filling. The result was a tart, sweet, slightly gooey lemon bar with a perfectly […]

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