These easy lemon bars are loaded with fresh citrusy flavor with a buttery shortbread cookie crust. You only need 4 ingredients for the lemon curd filling! Creamy, tangy lemon bars are the perfect lemon dessert for summer potlucks and BBQs.
If I had to choose a favorite from my lemon dessert recipes, these bright, sunshiney lemon bars with a perfect shortbread cookie crust would be a top contender. These are the BEST lemon bars. On the bottom is a sturdy shortbread crust with the perfect thickness. On top of that is a perfectly baked lemon layer that’s extra bright and lemony (the most lemony lemon bar you’ll ever find!).
A light sprinkle of powdered sugar tops them off. Absolute PERFECTION! If you love desserts like my lemon cheesecake bars and lemon crinkle cookies, these lemon bars are bound to be a hit.
What Makes these the BEST Lemon Bars?
- Buttery shortbread crust. The crust is the same one I use for my pecan pie bars, and it’s truly the perfect base for these lemon bars! I’ve mastered the crust so it’s delicate and crunchy, but not flimsy.
- Only 4 ingredients. The creamy lemon curd filling comes together in a snap with simple ingredients, including fresh lemons.
- Thick, but not eggy. I’ve eaten lemon bars with a filling that tasted eggy, or the filling glooped all over when I went to cut the bars. Not these lemon bars! The filling is thick and creamy, but all you taste is delicious citrus!
- Easy to make. With only 10 minutes of prep, this lemon bar recipe couldn’t be easier. It’s a classic for a reason, and I just know you’re going to want to whip these up for every potluck, BBQ, or just because!
Looking for more dessert bar recipes? Try these super popular Chewy Chocolate Chip Cookie Bars. Or my mom’s Chocolate Mint Brownies recipe. And Strawberry Rhubarb Bars are always a hit!
“I literally have probably made 20 different lemon bars from 20 different recipes and these were the best by far!! No runny filling…no doughy crust..they were perfect. The recipe is spot on. Thank you for sharing!!!”
Hayley
Ingredients You’ll Need
The ingredients list for these lemon bars is super simple, with very common pantry items. And fresh lemons, of course! Scroll down to the printable recipe card for the complete details and exact measurements.
SHORTBREAD CRUST
- Unsalted butter – Soften the butter, but do not melt it.
- Powdered sugar – I love the lighter texture that the powdered sugar gives to the crust. Granulated sugar will also work, in a pinch.
- All-purpose flour – Butter, sugar, and flour. That’s the makings of a simple shortbread crust.
- Kosher salt – EVERY shortbread crust deserves a touch of salt!
LEMON curd FILLING
- Eggs – You’ll need 6 eggs for this recipe, a main ingredient when making lemon curd.
- Granulated sugar – This not only adds sweetness to the lemon mixture, but also helps to thicken it.
- Lemon juice – Only freshly squeezed lemon juice will do! This will give you the brightest, freshest flavor.
- Lemon zest – The secret to my extra lemony lemon bars is EXTRA lemon zest. If you adore lemon as I do, you’ll LOVE this! (Here’s the zester we use, one of my favorite kitchen tools.)
- All-purpose flour – Provides stability to the creamy lemon curd filling.
How to Make Lemon Bars
This easy lemon dessert recipe features two distinct layers: a delicious shortbread crust and a bright, creamy lemon curd filling. Grab two bowls and a baking pan, and let’s make these bars!
- Prepare the crust. Combine butter, flour, powdered sugar, and salt in a large bowl. Pat evenly into your prepared pan.
- Pre-bake crust. Bake at 350° F until set and just beginning to turn color, 15 to 20 minutes.
- Prepare the lemon filling. Beat together the eggs, sugar, lemon juice and zest, and flour. Pour over the warm pre-baked crust.
- Bake. Place in a 350°F oven and bake 30 to 35 minutes, or until the center is set and no longer jiggly. Afterward, let the lemon bars cool completely to room temperature. I usually let the pan sit on the counter for 1 to 2 hours, and then put it in the refrigerator to chill for 1 to 2 hours more.
Slicing and Serving Lemon Bars
Before serving, I like to give the bars a dusting of powdered sugar. Either sprinkle powdered sugar over the whole pan before cutting, or sprinkle it over individually cut bars. I also prefer to eat the lemon bars chilled, or at least slightly chilled. This gives them a firmer texture.
Want super clean cuts? Bake the lemon bars in a pan lined with parchment paper. Once cooled, pull the bars out of the pan using the parchment paper overhang and place the whole slab on a cutting board. Cut into squares with a long, non-serrated knife, and wipe it clean between each cut.
Tips and Tricks
- Use powdered sugar in the crust. Powdered sugar is not as dense as granulated sugar, which gives the crust a more delicate texture. This crust is the perfect thickness, with an almost melt-in-your-mouth kind of texture!
- Pre-bake the crust. This gives the crust a head start, which guarantees a properly baked crust that can hold up the creamy lemon layer.
- Use only fresh lemon. To achieve the extra tangy lemony goodness in this recipe, use only fresh lemon juice. And add every last bit of lemon zest that the recipe calls for – I know it seems like a lot – but this is the key for that extra hit of lemon flavor.
- Do not reduce the sugar in the lemon filling. The sugar not only sweetens the fresh tart lemon filling, but also works with the eggs to thicken it. Reducing the sugar will give you a looser filling that will not set up as well.
Make-ahead
You can prepare these bars one to two days ahead of time. Bake as directed and allow the pan of bars cool to room temperature. Then, cover the bars with an airtight lid or tight-fitting plastic wrap, and refrigerate.
Before serving, remove the pan of lemon bars from the fridge. If any condensation has formed on the top of the bars, blot the bars with a paper towel. Proceed with cutting the bars and sprinkling with powdered sugar.
How to Store
- Refrigerate. If you won’t be eating all the lemon bars on the day they are baked, you should cover them tightly and refrigerate them. They’ll stay fresh for up to 4 days. If any condensation forms on top of the bars, simply blot it off with a paper towel before sprinkling them with powdered sugar. I don’t recommend storing these on the counter.
- Freeze. Lemon bars are one of my favorite desserts for freezing. To freeze them, let the pan cool completely, and slice the bars. Store the bars in an airtight container, with wax paper between layers. Freeze for up to 3 months and defrost the bars in the fridge or at room temperature. Add a fresh dusting of powdered sugar, and enjoy!
More Lemon Desserts
- Lemon Heaven Bars (like chewy lemon brownies!)
- Lemon Custard Cups
- Lemon Pound Cake
Lemon Bars
Ingredients
for the crust:
- 1 cup unsalted butter softened (not melted)
- 2 cup all-purpose flour
- 1 cup powdered sugar
- ⅛ teaspoon kosher salt
for the lemon filling:
- 6 large eggs
- 3 cup granulated sugar
- 4 tablespoons grated lemon zest – here’s my favorite zester
- ½ cup fresh lemon juice
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350° F. Lightly spray a 9″ x 13″ glass or ceramic baking pan with cooking spray. Or for clean cuts: line the pan with parchment paper, leaving an overhang on the long sides – and then use the sides to lift the finished bars out for easier cutting. Set aside.
For the Crust
- In a medium bowl, combine the butter, flour, powdered sugar, and salt. Mix with a large spoon or your fingers until well combined. Shape the dough into a ball and then pat it evenly into your prepared pan. Bake for 15 to 20 minutes, or until set and just beginning to turn color. Remove from oven.
For the Lemon Filling
- While the crust is baking, prepare the lemon filling. With an electric mixer on medium speed, beat together the eggs, sugar, lemon zest, lemon juice, and flour. Pour mixture over the warm baked crust and bake for an additional 30 to 35 minutes, or until the center is set and no longer jiggly. The top should be lightly golden brown.
- Remove the pan from the oven and let the bars cool completely at room temperature. I usually let them cool on the counter for about 2 hours and then put the pan in the refrigerator to chill for 1-2 hours.
- I recommend serving these chilled or even just slightly chilled. Once cool, dust with powdered sugar and cut into squares. Or cut into squares and then dust with powdered sugar. If lining the pan with parchment paper, cut around the edges of the pan to loosen, pull the bars out of the pan using the overhang on the sides, and place on a cutting board. Cut into squares with a long, non-serrated knife and wipe the knife clean between each cut. Finish with a dusting of powdered sugar
Notes
- Although you don’t want to over-bake, you don’t want to under-bake either, as the lemon filling will not set up properly. My oven bakes a bit on the light side, and I always bake this for 35 minutes. If you find that the bars didn’t fully set, don’t give up on this recipe. Give it another try and increase the baking time. It will work!
- I prefer to store these bars in the refrigerator, pull them out about 10 minutes before serving, and enjoy them with a slight chill. They also freeze well!
- Adapted from Paula Deen & Friends – Living It Up, Southern Style
Nutrition Information:
This post was originally published in 2011, and then updated in 2021 with new photos and some new text.
I made these and loved, loved, loved them. Thanks for sharing this recipe!
One of my favorite recipes!! I get requests from co-workers quite often. So glad you liked them – thanks for letting me know, Trisha.
Just found you from your guest post on…aaaa…whose site was it??? Well, anyhoo, I loved your guest post and had to come over and check your site! You are now in my collection with a heart by your name! The Lemon Bars hooked me in for sure…whenever I have them, I always think of my wonderful Grandma…they lived on a farm where, as you know, it seems simple, but they are the hardest working people out there! Whenever we had a family event, Lemon Bars were there…very sentimental to me :) I’m looking forward to making this perfect recipe since I never got hers…have a great day!
Yummmm! They look great!
oh wow! those look PERFECT!
My oh my don’t these just look splendid. My husband Herb will just love them.
These do indeed look and sound like the perfect lemon bars! I can’t wait to give them a try!
Mmmm these look amazing! Is the billing basically lemon curd? Knowing my cooking style I’d probably muck it up and it would taste horrible. If I could use just lemon curd for this then it’d turn out okay.
Oh Harriet, this recipe is much to easy to muck up! The filling is very similar to lemon curd, but it sets up more, to be able to cut into bars.
Those look just sensational. Great pictures. They make my mouth water.
Your pictures are making my mouth water. Looks incredibly delicious and I love anything extra tart so I know I’d love these! :)
These look heavenly! Thanks for sharing the recipe!
~Liz
Hi there ~ I just happened upon your blog, and I really like it! I’ve subscribed to your RSS Feed, and look forward to many great recipes to come. I invite you to check out my blog, if you would like ~
I love lemon bars, too. I’ve never tried Paula’s recipe before, and it looks like it will be great – I think it has twice the lemon zest as my recipe, so I will definitely have to give this one a try!
Hi Kathy – so nice to meet you!
I have been looking for a lemon bar recipe for past few weeks! I’ve only made lemon bars out of the Barefoot Contessa box mix. These look fantastic though. And Paula Deen is the best!
These are so beautiful and look like just the right consistency! I definitely have to make these.
I’m so glad you did all the leg-work for us and found us the perfect lemon bar recipe. I have been craving lemon bars for months. I will definitely try out this recipe. You can never go wrong with Paula Deen!
Oh boy! Look at that thick lemon layer, looks good!
Oh boy, Sylvie – it sure is! It’s always so nice to hear from you – thanks!
These look beautiful and delicious and I’m definitely going to make them. Like you, I like my lemon pies and tarts a little chilled. Glad to know that they freeze well. Thanks for sharing your recipe Brenda.
I wish we lived a little closer, Paula. We could get together to share our sweets. :)
I love lemon bars and yours look perfect! So moist, bright and full of flavor… I bet they taste amazing. Thanks for sharing. Have a great weekend! :)
Always great to hear from you, Georgia – you have a great weekend, too!
Don’t you just love Paula Dean! You can’t go wrong following one of her recipes! Thanks for sharing, can’t wait to try this at home!!
Hello Amber – so nice to hear from you. I hope you like them, too!
When I saw this post title, I raised an eyebrow, because being a Paula Deen Lemon Bar initiate, I was nervous that you would try to hawk a recipe that could never possibly measure up.
I Give Thanks because after reading, it’s deadly apparent that we are TOTALLY on the same page as far as lemon bars are concerned. Thank you for sharing the idea of adding extra zest – I’m of the school that More is More, so I’ll definitely be adding that to the mix next time!
Hello, Stranger! Your comment made me laugh – glad to know we share the same lemon bar love!
My husband would love these. Correction: will love these. Thank you in advance!
Wonderful, Lindsay – great to hear from you!