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This recipe for our Best Lemon Bars practically “melt-in-your-mouth”. The rich tartness of the gooey lemon curd filling, the sweetness of the powdered sugar, the flaky buttery shortbread crust…*sigh*

More creamy lemon bar desserts you’ll love are these Blueberry Lemon Bliss Cheesecake Bars and these Lemon Layered Pudding Cheesecake Bars!

3 Reasons to Make Our Easy Lemon Bars Recipe!

So, I’ve narrowed it down to 3 reasons why to make these bars over and over again! Because, really, there are just about a ba-jillion reasons why I could go on and on for lemon bars, but I’ll just make it real simple and break it down for you.

“Easy to make!” Yeah? Easier than you would think if you’ve never made them. Aren’t we always looking for something to taste and impress that’s out of this world? Like we slaved hour upon hour, when really it was chalked up to only a few minutes here and a few minutes there!
They practically “melt-in-your-mouth“. It’s got the perfect ratio of bursting citrus flavor. And home-made!! Like who can beat that? Made with real dairy butter, fresh eggs, lemon zest and juice.
They are “Popular!!” These popular lemon bars are huge crowd-pleasers for your next gathering this spring or summer! They are little bites of heaven bursting with fresh lemon flavor!

2 Steps to Putting These Classic Lemon Bars Together

Making the buttery shortbread crust, which takes just a few short minutes to mix up and press into a pan. Pop it in the oven and bake away for 15 minutes or so.
While the crust is baking, prepare the creamy lemon layer, which again, takes just a few short minutes and pour it on top of that baked crust after it’s baked, and pop it in the oven and let the lemon bar ‘magic’ begin.

Ingredients You Need

Shortbread Crust

unsalted butter softened
granulated sugar
all-purpose flour
salt

Lemon Curd Filling

eggs
granulated sugar
all-purpose flour
fresh lemon juice
Optional: lemon zest
powdered sugar for dusting
Optional: You could add a teaspoon of vanilla extract

How to Make the Best Lemon Bars

Preheat oven to 350 degrees and set aside an 8 inch baking dish or pan sprayed with cooking spray. You can also line with parchment paper or tin foil and spray with cooking spray.

Shortbread Crust

With an electric mixer or stand mixer with paddle attachment. in a large mixing bowl, beat the butter and sugar together until light and creamy, about 2-3 minutes on high.
Add flour and salt and mix until the dough comes together.
Press evenly into the prepared sheet pan, building up a ½-inch edge on all sides and bake until it just starts to turn golden brown, 15-20 minutes.

Lemon Curd Filling

While the crust is baking, in a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour lemon filling over the crust and bake for 25 to 30 minutes, until the filling is set by touching top of bars and not jiggly.

Baking the Lemon Bars

Bake for 25 to 30 minutes in preheated oven, until the filling is set by touching top of bars and not jiggly.
Let cool to room temperature.and dust with powdered sugar.
Cut lemon bars with a knife into squares or triangles and dust tops with powdered sugar. Addictive!!!

Troubleshooting Lemon Bars

What to Do If Lemon Bars Are Too Runny?

Runny Lemon Bars – When making lemon bars for the first time, ensure that they are baked long enough to prevent a runny result; if the edges seem to be browning, cover with foil and reduce heat. The bars should be set at the edges and jiggly, yet not runny in the middle, and they will set fully after cooling.

Key takeaways: 1) bake bars long enough; 2) cover with foil to prevent burning; 3) allow to cool before serving to allow bars to set.

What If My Bars Get Cracks?

Cracks – Cracks can appear in lemon bars, which usually occur when the lemon mixture is excessively beaten or when the bars are baked at too high of a temperature and taken out of the oven suddenly. However, cracks do not affect the taste and can be covered up with powdered sugar.

Key takeaways: 1) Cracks form when lemon mixtures are excessively beaten or when bars are baked at too high of a temperature; 2) Cracks do not affect the taste; 3) Cracks can be covered with powdered sugar.

What Are Upside Down Bars?

Upside Down Bars – Upside down bars are an accidental creation that can occur when there is a large space between the crust and the sides of the pan, or when the crust is cooled before filling is added. To avoid this, hot crust and pan should be used to cool the filling quickly, preventing it from sinking.

Key takeaways: 1) Upside down bars are a result of incorrect preparation steps; 2) Too much space between the crust and the sides of the pan can result in upside down bars; 3) Hot crust and pan should be used to cool the filling quickly.

Storing & Freezing Lemon Bars

Refrigerate: Store lemon bars in the refrigerator, covered with plastic wrap or in a ziplock bag for up to 1 week.
Freeze Lemon Bars: Lemon bars can be frozen for up to 3-4 months in the freezer. Thaw bars overnight in the fridge.

More lemon? You’ll love this Triple Lemon Cupcakes, this Homemade Lemon Curd (Microwave). Lemon Burst Poke Cake and these Top 15 Luscious Lemon and Berry Desserts!

fruity summer dessert bar

The best lemon bars recipe should be moist and zesty, use freshly-squeezed juice and real butter. Bringing together a blend of tartness and sweetness, lemon bars are the perfect combination of citrusy flavor.

As the old saying goes, “When life gives you lemons, make lemon bars.” Now go forth and conquer the ultimate citrusy treat!

Make this best creamy lemon bar recipe for any event, because honestly, these are super yummy and creamy lemon delish bars no one can resist!

Desserts Bursting with Lemon Sunshine!

Best Lemon Bars

Kim Lange

The rich tartness of the gooey lemon curd filling, the sweetness of the powdered sugar, the flaky buttery shortbread crust…*sigh* They practically "melt-in-your-mouth".

3.93 from 42 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Servings Bars

Calories

Ingredients

Shortbread Crust

½ cup unsalted butter softened
¼ cup white granulated sugar
1 cup all-purpose flour
Pinch or two of salt

Lemon Filling

3 eggs beaten
1 ½ cups white sugar
½ cup all-purpose flour
½ cup lemon juice or 3 large lemons squeezed
Optional: 2 tablespoons lemon zest
powdered sugar for dusting

Instructions

Preheat oven to 350 degrees and set aside an 8x8 pan sprayed with cooking spray. You can also line with parchment or tin foil and spray with cooking spray.

Shortbread Crust

With an electric mixer, beat the butter and sugar together until light and creamy, about 2-3 minutes on high.
Add flour and salt and mix until the dough comes together.
Press evenly into the prepared sheet pan, building up a 1/2-inch edge on all sides and bake until it just starts to turn golden brown, 15-20 minutes.

Lemon Curd Filling

While the crust is baking, in another bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour lemon curd filling over the crust and bake for 25 to 30 minutes, until the filling is set by touching top of bars and not jiggly.
Let cool to room temperature.and dust with powdered sugar.
Cut lemon bars into squares or triangles and dust tops with powdered sugar. Addictive!!!