Classic Lemon Bars made with a mouth-watering shortbread crust, topped with a tart and creamy layer of lemony goodness, and a dusting of powdered sugar bring them to perfection once they are cooled. Classic Lemon Bars are the perfect lemon dessert. They are great to serve at bridal showers, baby showers, or any spring or summer get-together. I’m a sucker for a lemon dessert, and you can find lots of great lemon recipes on my site.
I still remember my mom making lemon bars when I was a kid. She would make a giant cookie sheet full of them. At that time, I never realized why, but now I’m sure it’s because with 7 kids she wanted to make sure she could still get her share. I don’t make a whole cookie sheet full of them, but I do purposely make a 9×13 because an 8×8 is just going to disappear way too quickly around here. I created this recipe to be a 9×13 because we could all use a couple of these bars tucked away in the back of the freezer for a rainy day.
My Favorite Lemon Recipes
- Lemon Blueberry Chiffon Pie
- Frosted Lemon Meltaway Cookies
- Best Lemon Blueberry Bundt Cake
- Fresh Raspberry Lemon Tart Bars
- Strawberry Lemonade Pie
- Lemon Zucchini Bundt Cake
- 3-Ingredient Lemonade Ice Cream Pie
Step-by-step pictures for how to make Classic Lemon Bars
Frequently Asked Questions for how to make Classic Lemon Bars
Can I use imitation lemon juice or does it have to be fresh lemon juice?
My mom always made these with imitation lemon juice. The flavor is different (tastes like imitation lemon juice), but it will work if you don’t have access to fresh lemons.
Can I make this same lemon bar Recipe with other citrus flavors like lime or orange?
Yes. You can use any type of citrus juice to make these bars. Lemon is my favorite, and I think it is a little prettier than the results with orange or lime juice.
DO lemon bars need to be REFRIGERATED?
Yes. It is best to refrigerate them after they have completely cooled. They can technically be left out on the counter, covered at room temperature for 1-2 days, but they will last longer and taste better kept in the fridge.
How can you tell when Lemon Bars are done?
The edges will be slightly brown, and the center will be lightly firm and not jiggly.
What’s the best way to make lemon zest if you don’t have a zester?
If you do not have a zester, you can peel the yellow part of the rind off with a potato peeler and then chop them into tiny, tiny pieces.
What’s the best way to juice lemons?
I prefer to put them in the microwave for 10 seconds, and then roll them on the counter a few times. Then I use a hand-squeeze juicer.
baker’s tools:
Savory Recipes with Lemon
- CRUST:
- 2¼ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup butter, melted
- FILLING:
- 2 cups granulated sugar
- 5 tbsp all-purpose flour
- 5 eggs, room temperature
- 1 cup fresh lemon juice
- 1 tsp lemon zest (optional)
- Powdered sugar for dusting
- Preheat oven to 325 degrees.
- Spray a 9x13 baking dish with cooking spray and set aside.
- In a medium-sized mixing bowl, combine the ingredients for the crust: flour, sugar, vanilla, salt, and melted butter. Mix well with a fork until completely combined.
- Spread mixture into the prepared 9x13 baking dish and bake at 325 degrees for 20 minutes or until edges are lightly browned.
- Next, while the crust is cooking, whisk together the filling ingredients.
- In a medium-sized mixing bowl add the sugar, flour, eggs, lemon juice, and lemon zest. Whisk until smooth and completely combined.
- When the crust is finished baking for 20 minutes, carefully remove from the oven and pour the lemon mixture on top. Return to the oven for 20-25 minutes or until the edges are lightly browning and the center is set. It should be softly firm and not jiggly.
- Remove and let the bars cool completely. Once they are cooled, sprinkle them with powdered sugar. Cut into squares and enjoy.
- Keep the finished bars refrigerated.
Amazing Bar Recipes
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