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Bright, buttery lemon bars with a tangy citrus filling and soft shortbread crust. Easy to make and perfect for spring!
Know Before You Scroll
Serves
24 people
Prep Time
20 mins
Cook Time
45-50 mins
Total Time
1 hr 5mins
Flavor Profile
Tangy, bright, and perfectly sweet. These bars have a zesty lemon filling that’s tart in all the right ways, balanced with a buttery, melt-in-your-mouth shortbread crust.
Difficulty Level
Beginner-friendly! A few simple steps, some mixing and whisking, and you’re on your way to lemon bar bliss.
Equipment Needed
9×13 baking pan, parchment paper, electric mixer or food processor, mixing bowls, whisk, fork, zester, knife.
Top Tip
Bake the crust fully before pouring in the filling. It keeps everything firm and makes the layers hold their shape. Also, don’t skip chilling time—it’s key for clean slices!
Time-Saving Tips
Use a juicer to make things quicker. And if you’ve got a food processor? Use it for the crust to cut down on mixing time.
Ingredient Swaps
No vanilla bean paste? Use regular vanilla extract. Out of superfine sugar? Regular granulated sugar works just fine—just whisk a little extra to dissolve it.
You know those desserts that just live in your brain after the first bite? Yeah, these lemon bars are that. The crust is soft and buttery, kind of like a shortbread cloud. The filling? Bright, tangy, sweet—but not too sweet—and super lemony in the best possible way. I wasn’t even planning to share these because lemon bars feel so… basic? But I’ve made them for a brunch, a freezer stash, and a random Tuesday afternoon snack, and they hit every. single. time. So here we are, making it official. Lemon bar people, this one’s for you. 🍋
1
Prepare The Pan
Start by preheating your oven to 350 degrees Fahrenheit. Line a 9×13 baking pan with parchment paper and give yourself a little overhang. That’s gonna make the bars easier to lift out later.
2
Form The Dough
Now—into your mixer goes softened butter, sugar, and vanilla bean paste or just plain vanilla extract. Mix that until it’s super light and fluffy—about 3 minutes. This step is key for that buttery, crisp shortbread texture.
Sift together the flour and salt, then add them to the butter mixture. Stir until it forms soft, clumpy dough.
3
Press, Poke, and Bake
Press the dough into your prepared pan—get those corners!—and give it a few pokes with a fork. Bake for 20 to 25 minutes, just until it’s golden. Let that cool while we move on to the lemony goodness.
4
Prepare The Lemon Bars Filling
In a bowl, whisk together 6 eggs and 2 extra yolks. Add in the superfine sugar—or just regular sugar, flour, lemon zest, and fresh lemon juice. That’s about 4 juicy lemons.
Pour that sunshiney filling over your warm crust and bake again—another 20 to 25 minutes—until the center is set and doesn’t jiggle.
5
Cool & Dust
Cool it completely on the counter, then chill in the fridge for a couple of hours. Once chilled, lift it out and dust with powdered sugar.
6
Slice Into Squares
Slice into squares. Pro tip: wipe the knife between cuts for those super clean edges. Bright, zesty, buttery… and honestly? Kind of perfect.
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Recipe
Lemon Bars
Ingredients
For The base:
- 8 oz butter ((1 cups/2sticks) softened)
- 1½ cups granulated sugar
- 1½ teaspoons vanilla bean paste or pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
For The Filling:
- 6 large eggs
- 2 egg yolks (large)
- 2¼ cups superfine/caster sugar (or granulated sugar)
- ½ cup all-purpose flour
- 2 tablespoons lemon zest
- 1 cup lemon juice (about 4 lemons)
- confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350°F/160°C
- Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out of the pan. Set aside.
- Using a mixer fitted with the paddle attachment (or a food processor) beat the butter, sugar, and vanilla vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
- In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
- Add to the prepared pan and using floured hands, press evenly into the prepared pan (including the sides).
- Dock the dough by pricking the top all with a fork and bake until just golden, around 20 to 25 minutes. Set aside to cool.
- Beat eggs and yolks together in a bowl; whisk in the sugar and flour until smooth. Add lemon zest and lemon juice; whisk well. Pour lemon filling over the crust.
- Pour filling over the warm crust. Bake the bars for 20-25 minutes or until the center is set and no longer jiggles when gently shaken. Remove bars from the oven and cool completely at room temperature for 2 hours, then transfer to the refrigerator and chill until chilled (about 1-2 hours).
- Once cool, lift the bars out of the pan by lifting with the parchment overhang on the sides.
- Dust with confectioners’ sugar and cut into squares before serving.
- For neat squares, wipe the knife clean between each cut.Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Tips
- Use fresh lemons, not juice from a bottle, for a natural flavor.
- Swap lemons with other citrus fruit (like for like) for a whole new dessert.
- Please don’t rush the chill time you need for the lemon bars to set completely.
- Use a sharp knife to cut the bars. Moisten the blade with warm water, shake off the excess, clean the knife after each cut, and re-moisten for the neatest cuts.
- Don’t worry if you’re unsure if the lemon bars are firm enough when you remove them from the oven. They will continue to set as they cool.
- The powdered sugar is optional – It’s only used for a visual contrast in colors and added sweetness, but not required for a good batch of lemon squares.
Storage & Freezing Instructions
- To Store: Cover the lemon bars tightly with plastic wrap or store in an airtight container in the refrigerator. They’ll stay fresh for up to 1 week.
- To Freeze: After chilling and slicing, place bars on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Why do my lemon bars have a crusty top?
That crust is usually from air bubbles or over-whisking the filling. Try whisking gently until smooth and avoid creating foam.
Can I make lemon bars without flour?
You can substitute gluten-free all-purpose flour 1:1. Almond flour will not give the same structure, especially in the filling.
Why did my lemon bars crack on top?
Overbaking or high oven temps can cause cracking. Bake just until set—still slightly jiggly in the center—and let cool slowly.
Do I need to refrigerate lemon bars?
Yes! The filling is egg-based, so they need to be stored in the fridge for food safety and best texture.
Can I double this recipe?
Yes, but use two pans rather than one oversized one. Doubling in a single pan can throw off the crust-to-filling ratio and affect baking times.
Can I use bottled lemon juice?
Technically yes, but it’s just not the same. Fresh lemon juice gives that tart-sweet balance that makes these bars shine.
How do I know when lemon bars are done baking?
The edges will be set and the center should have a slight jiggle. If it looks totally liquid in the middle, give it a few more minutes—but don’t wait for it to fully firm in the oven.
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