• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

My Favorite Classic Lemon Bars Recipe

March 16, 2023 by Joy the Baker 5 Comments

Jump to Recipe

When life hands you lemons, make lemon bars! This lemon bar recipe is the perfect way to add a bite of sunshine to the day. These bars boast a buttery and lightly spiced shortbread crust, and a creamy smooth lemon filling that’s the perfect combination of tangy and sweet. Indulge in a square (or two) of these my favorite lemon bars and brighten up your day/week/month. They’re that good!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

There’s an old Wilson family cookbook that I laid claim to early in my baking days.  It’s one of those spiral bound, church-compiled cookbooks that doesn’t quite lay flat and bunches at the seams. I took to this book for all of it’s church lady baking wisdom, leaving dates and notes alongside each recipe I tried.

By far the most butter stained page in this book is the recipe Lemon Squares.  They were simple enough for a young Joy the Baker to make on her own but like… a dessert with layers? Multiple steps?  I felt like a child baking prodigy. I was really in the kitchen doin’ somthin’.

Today’s recipe continues our month of CLASSIC BAKES, taking it back to that floppy old cookbook.  Here’s my very favorite classic lemon bars recipe.  True to its roots, with a little extra lemon and spice.

ingredients for lemon bars recipe

Here are the ingredients you’ll need for my Classic Lemon Bars recipe:

•  fresh lemons are essential for lemon bars. Skip the jarred lemon juice.  You’ll want the tartness of fresh squeezed lemon juice along with lemon zest from the skins

•  unsalted butter, at room temperature

•  large eggs

•  granulated sugar

•  all-purpose flour

•  cornstarch

•  sea salt or kosher salt

•  ground coriander, optional but lovely

•  powdered sugar

pouring measured ingredients into a bowl for lemon bar recipe
pouring dry ingredients into a bowl for lemon bars recipe
mixing butter, sugar and lemon zest together for lemon bars recipe


We’ll start this sweet little lemon dessert in the bowl of a stand mixer fitted with a paddle attachment.  If the thought of dragging the mixer from its home in the cabinet onto the counter top is just too much, I get it – a medium bowl with a handheld electric mixer will do the mixing just as well.

Combine flour, sugar, softened butter, salt, coriander (my favorite subtle balancing spice for citrus), and lemon zest.  So much lemon flavor is hiding out in the zest, I love to double down on its powers for both the shortbread crust and the lemon filling.

mixing ingredients together for lemon bar recipe
lining an 8x8 baking pan with parchment paper for lemon bar recipe


The shortbread crust mixture will be rather shaggy and feel heavy with butter – that would be correct.

Prepare the baking pan by first lining two sides with parchment paper.  Allow the parchment to come up two sides of the pan.  These are little handles that will make the baked lemon bars easier to lift and remove from the pan after they’re baked.

I prefer metal pans over a glass pan for this lemon bars recipe.  A metal pan will heat the shortbread crust faster, crisping the edges of the buttery crust before it has a chance to get soggy. 

Press the crust into the prepared pan and set it off to bake while you assemble the lemon filling.

whisking confectioners sugar together for lemon bar filling
whisking ingredients together in a glass bowl
pouring lemon juice into ingredients to mix together for lemon bar recipe


The lemon filling is a simple mixture of eggs, sugar, lemon zest (we love her), flour and cornstarch (to help set the curd), and a generous pour of fresh lemon juice.  Whisk to combine.  It’s really that easy.

pouring lemon filling on top of baked crust for lemon bars

The par-baked crust will be just golden around the edges and slightly wrinkled across the top. It won’t be entirely cooked through and that’s exactly right.  Pour the lemon curd filling over the warm buttery shortbread crust and pop it all back in the oven to bake until the filling is set.

You’ll know the lemon bars are cooked through and set when the top jiggles slightly but doesn’t have wave like jiggles. Waves mean the bars need more time in the oven.  A solid jiggle means it’s done!

cutting freshly baked lemon bars recipe
removing a cut square of finished lemon bar recipe
dusting powdered sugar on top of finished lemon bar recipe


Allow the bars to cool completely before slicing. You can even speed up the process by sliding the pan into the refrigerator to quick chill the bars.  Use a sharp knife to cut the cooled lemon bars into squares.

We can’t call these lemon bars without a generous dusting of powdered sugar before serving.

Pro Tip: If you’re taking these lemon bars to potlucks or picnics, dust them with non-melting powdered sugar instead of conventional powdered sugar which can, over time, disappear by soaking into the bars.  

two lemon bars stacked on top of each other on a plate surrounded by other lemon bars

These really are my best lemon bars – mostly classic with a subtle hint of spice and an incredible amount of lemon flavor.  For a little twist, add poppy seeds and make Lemon Poppy Seed Bars, and for a gluten-free version try these Almond Flour Lemon Raspberry Bars.

Leave your questions, comments, and rate the recipe below! Happy baking, friends! xo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

★★★★★ 5 from 3 reviews
  • Author: Joy the Baker
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 9-12 squares 1x
  • Category: dessert
  • Method: baking
Pin Recipe
Print Recipe

Description

My very favorite lemon bar recipe with a gently spiced shortbread crust, cream lemon curd filling, and a generous dusting of powdered sugar.


Ingredients

Scale

For the Crust:

  • 1/2 cup (1 stick, 113 grams) unsalted butter, softened to room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 teaspoon lemon zest
  • 1 (127 grams) cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground coriander

For the Topping:

  • 3 large eggs
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon fresh lemon zest
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 cup fresh lemon juice
  • Pinch of salt
  • Powdered sugar for topping

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 9×9-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper. Set aside.
  2. To make the crust, in the bowl of a stand mixer fitted with a paddle attachment or a bowl with an electric hand mixer, cream together butter, sugar, and lemon zest until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add flour, salt, and coriander. Beat on low speed until dough is incorporated. Dough may come together, but if it remains shaggy, that’s fine too.
  3. Dump the crust into the prepared pan and use your fingertips to press the dough into the bottom of the pan. Bake for 15 minutes until just browned around the edges.
  4. You can make the filling while the crust is baking! In a medium bowl, whisk together eggs, sugar, and lemon zest until well combined and slightly thick. Add the flour, cornstarch lemon juice, and salt and whisk until blended.
  5. 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 wavy-jiggling in the center.
  6. Allow to cool completely in the pan. Placing them in the refrigerator will help the bars cool faster and set more firmly. 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. Dust generously with powdered sugar before serving.
  7. To store the lemon bars, place them in an airtight container separated by wax paper layers.

Keywords: lemon bars, lemon, shortbread, easy recipe, lemon dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Cookies, Fruit, Recipes

Previous Post: «
Next Post: »

Reader Interactions

All Comments
I Made This
Questions
  1. Jasson

    March 24, 2023 at 7:40 am

    Very nice recipe chef ???. Thank you for your effort ??.

    ★★★★★

    Reply
  2. Janet

    March 22, 2023 at 8:13 am

    I made these lemon bars this past weekend and they were exactly what I wanted! Bright and buttery. I loved having lemon flavor in the crust as well as in the filling!

    ★★★★★

    Reply
  3. Sabrinai

    March 18, 2023 at 2:21 pm

    Love these, lemon almost anything really, and love those old recipes too, and, yes fresh lemon jhice definitey, thank you

    ★★★★★

    Reply
  4. Stella

    March 18, 2023 at 10:47 am

    Joy, these lemon bars look delicious, after this cold, wet Winter, they really are a burst of sunshine. Does the cornstarch act as a thickener in the filling and would the bars be ruined if I omitted it? BTW, I have never heard of non-melting powered sugar before, so thanks for that fun bit of info. Have a wonderful weekend.

    Reply
    • Joy the Baker

      March 22, 2023 at 8:10 am

      Hi Stella! We’re thickening these lemon bars every which way in this recipe – with the eggs, flour AND cornstarch. If you need to, you could omit the cornstarch and the set of the bars will be just slightly looser but no doubt DELICIOUS!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cookies

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk
Classic White Chocolate Macadamia Nut Cookies

Get ready to indulge in the ultimate sweet, salty, nutty treat with these irresistible white chocolate macadamia nut cookies! Made with butter and brown sugar, and loaded with chunks of creamy white chocolate and roasted macadamia nuts, these cookies are perfect for satisfying your sweet tooth cravings (with a hint of salt for balance). Whether…

Read More

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen
My Best Classic Blondie Recipe

Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come…

Read More

cowboy cookies close up showing texture.
Cowboy Cookies with salted cereal brittle

Former First Lady Laura Bush’s famous recipe for cowboy cookies with a delicious twist: salted cereal brittle! These oatmeal cookies are also packed with cinnamon, chocolate chips and coconut.  Saddle up for your new favorite cookie! There are a handful of things I’ve committed to since my recent half-move to Texas: loving my boyfriend Will…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up