This vintage recipe creates Lemon Bars with a delicate shortbread crust topped with a tart-sweet, perfectly gooey lemon custard. They are surprisingly quick and easy to make and turn out beautifully every time!
These easy Lemon Bars are the perfect light, bright dessert for anytime of year. If you love lemon desserts, you’ll also love my Lemon Tart recipe.
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We’ve all eaten many lemon bars and I’m sure that many of you have baked them multiple times. The recipe I’m sharing today, however, is my mom’s, and it is spectacular.
These bars were always on Mom’s Christmas baking list but I make them all year long. They are a bright, pretty choice for Easter and the perfect light dessert for spring and summer entertaining.
Table of contents
The Best Lemon Bars
There are a couple of important things that make this recipe for Lemon Bars a little different from most other recipes out there.
Mom’s crust recipe calls for powdered sugar in place of granulated sugar. I did not understand the significance of this seemingly small difference until I grew old and wise and realized I should always trust my mother. It does something magical and wondrous to the texture of the crust that reminds me of delicate, flaky shortbread. I’ll never make them any other way!
I’ve also found that using both the juice and zest from Meyer lemons instead of regular lemons creates the best flavor in the custard filling. They are naturally sweeter, far juicier, and the best choice when available. Thankfully, I’ve been seeing them through most of the year at our local grocery store.
Ingredient Notes
- Shortbread crust: Salted butter, powdered sugar, and all-purpose flour.
- Lemon filling: Eggs, granulated sugar, salt, fresh lemon juice and zest, and all-purpose flour. While Meyer Lemons are always my first choice you can absolutely make these bars with regular lemons and they will be delicious.
Useful Kitchen Equipment
Microplane/Zester: A must have item for zesting citrus and so much more! Use it for grating garlic cloves, ginger root, spices like nutmeg, and Parmesan cheese. You can also use it to create chocolate shavings for decorating desserts.
Citrus Juicer: This handy kitchen tool allows you to easily squeeze every last bit of juice from your lemons and limes while catching all the seeds.
Dusting Wand: This inexpensive tool is best way to neatly sprinkle powedered sugar over recipes like this one. I use it every time I make Lemon Bars, Brioche French Toast, Gingerbread Cake, and everything else I garnish with powdered sugar.
How to Make Easy Lemon Bars
- Shortbread crust: In a large bowl, combine the crust ingredients with an electric mixer until the mixture resembles coarse crumbs.
- Bake the crust: Press the mixture down into an ungreased 13- x 9-inch baking pan. Bake at 350 degrees F until lightly golden brown around the edges.
- Lemon filling: While the base layer is baking, whisk together the filling ingredients in a large bowl.
- Add filling and bake: Pour the lemon filling over the shortbread crust while it is still warm from the oven. Then, bake it until the topping appears to be set and is just beginning to lightly brown.
After baking, there may be some blemishes, bubbles, or brown spots on the top of the lemon filling. This is not an issue at all since the entire thing will be dusted with powdered sugar.
- Cool completely: Allow the bars to cool completely at room temperature.
- Dust with powdered sugar: Sprinkle the top of the cooled Lemon Bars with powdered sugar. This is done easily with a dusting wand.
FAQ and Valerie’s Tips
The sugar in the lemon filling can caramelize and some of it may rise to the surface creating a slightly crispy, granular top layer. If you notice this, don’t be concerned! The last step of sprinkling the top with powdered sugar will disguise it and if anything, it will just add to the wonderful texture of the bars.
The lemon filling will be thin when you pour it over the hot crust, but it should thicken nicely as it bakes. Be sure to follow the directions and add the correct amount of flour to the filling and allow the lemon bars to cool completely at room temperature before slicing. Remember, lemon bars are intended to be gooey so they will not thicken completely.
You don’t need to grease the baking dish as there is an ample amount of butter in the crust. However, the edges where the filling hits the pan can get a little sticky. Just rinse a sharp knife with hot water and run it around the edges of the pan to loosen them. If the knife becomes sticky with filling while slicing the bars, rinse it in hot water in between slices.
Storage Tips
- Packaging: After dusting the cooled bars with powdered sugar, cover the dish tightly with plastic wrap or transfer the Lemon Bars to a separate airtight container. If you need to stack the lemon bars in the container, place parchment paper or wax paper between the layers to prevent sticking.
- Refrigerate: Since the gooey lemon filling contains eggs, it’s best to keep Lemon Bars refrigerated to prevent bacterial growth. If stored properly, they will stay fresh for up to a week.
- Freeze: Allow the bars to cool completely, then slice into squares and flash freeze them in a single layer on a baking sheet until frozen solid. At that point the bars can be wrapped in foil or plastic wrap and placed in a freezer-safe zippered plastic storage bag and frozen for up to 3 months. Thaw the completely in the refrigerator before dusting with powdered sugar and serving.
More Lemon Recipes You’ll Love
- Lemon Raspberry Bundt Cake
- Lemon Zucchini Coffee Cake
- Lemon Blueberry Cheesecake Bars
- Lemon Poppy Seed Bread
- Limoncello Cookies
- Browse my full collection of dessert recipes and muffin and quick bread recipes for more baking inspiration.
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Easy Lemon Bars
Ingredients
Shortbread Crust
- 1 cup butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
Lemon Filling
- 4 large eggs
- 2 cups granulated sugar
- ¼ teaspoon salt
- ½ cup fresh lemon juice, from 2 to 3 lemons (use Meyer lemons, if possible)
- 2 teaspoons lemon zest
- ¼ cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, use an electric hand mixer to blend together the softened butter, 2 cups flour and ½ cup powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9- x 13-inch baking dish (glass is best). Bake for 18 to 20 minutes or until lightly golden at the edges.
- While the base layer is baking prepare the lemon filling. In a medium mixing bowl, whisk the eggs well. Add 2 cups granulated sugar and ¼ teaspoon salt and whisk to combine. Whisk in the lemon juice and lemon zest. Finally, whisk in ¼ cup flour until well incorporated. Pour the filling over the warm, baked crust. Return to the oven for an additional 13 to 16 minutes at 350 degrees F until topping appears to be set and is just beginning to lightly brown.
- Allow to cool completely then sprinkle the surface liberally with powdered sugar. Slice into squares and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This post was originally published on January 17, 2013. It has been updated with new text and images.
I made these lemon bars recently and they were delightful! Everybody loved them, from young to old.
Excited to try these but am I seeing a 9×13 pan pictured or is that a 11×17 metal pan???
Hi Patty. That is a 9-x 13-inch rimmed baking sheet which works but I almost always use a 9- x 13-inch glass baking dish when I make these. Hope you love them!
Can the lemon topping be used by itself, made into edible custard?
I made them and they were delicious. My one problem was the crust. It did not come out as course crumbs; it came out to be a soft, sticky dough. I followed the recipe exactly as written. Can someone tell me what I did wrong?
I’m glad they worked out well for you. If the crust baked up well, I wouldn’t worry too much about the consistency of the dough. I’ve made this dough countless times and have never had the issue you are describing so I can’t say for sure what might resolve it.
This has been my go-to lemon bar recipe for years so I thought it was time to leave a review! It is the perfect balance of sweet and tart and that buttery base is to die for!
So glad you are enjoying them! 🙂
I made this for my boyfriend and his housemates. They loved it so much thank you!
Hi Eri! Mika told me you made them and I’m so happy they turned out well for you. Thanks for your comment and stay well 🙂
Have you ever made these using the WHOLE Meyer lemon? Or have any recipes for a Lemon Bar or Tart that utilizes the whole lemon?
Thanks in advance!
I made these these last week with my first harvest from my Meyer lemon tree. They were a spectacular hit! Thankfully I have more lemons on the tree, so we can easily do it again soon.
My only problem was that the bars in the center of my 9 x 13 pan were too soft, (watery, my husband said). Bars on the outer edges were perfect. I think next time I’ll use two 8 x 8 pans, and gift one to my son and his family. (They ask for these bars daily.).
Thank you for a really wonderful recipe.
An excellent recipe! We were gifted with some Meyer lemons and this was the first thing we made with them. A big hit with everyone in the family (except for the baker because she keeps getting requests for MORE batches!) Thanks for sharing!
This looks so good! Makes me think of summer mornings.
Wow their exactly like my recipe except I use 1 cup juice andsix eggs.I just made them 2 weeks ago.I’m sure there just as deliscious.I use the powdered sugar in the base also and some zest.Its almost like a shortbread base.yummy
I found your blog last night when I was looking for a really good lemon bar recipe. I’ve made them before with other recipes. Even though they were good I wasn’t wowed by them. I’m over the moon with your mom’s recipe and my family couldn’t get enough :). My search is over, it will be my go to recipe now. Thank you for sharing it.
Thank you Tasia! We feel exactly the same way about them 🙂