Lemon Bars
These Lemon Bars have a bright and tangy lemon curd filling on top of a buttery shortbread crust, finished with a dusting of confectioner’s sugar. It’s a classic for a reason!
Bold, tart flavor. Silky, luscious texture. Soft, buttery shortbread.
There are so many ways that lemon bars get it right as one of my favorite desserts ever.
I first posted this recipe in 2013, after my brother Stephen asked me to share my best lemon bar recipe. That version was delicious, but since then, I’ve come to adjust and refine the recipe further.
And I think this revamped version may be here to stay indefinitely.
Here’s what I love about this recipe:
- The ratio of crust to filling is perfect to me. The crust is intentionally quite thin, just enough to hold up the lemon curd and give a texture contrast. It’s about half as thick as the previous version.
- The lemon curd retains a silky smooth texture while being less sweet than the original. It’s far from cloying, and has just the right balance of sweet and tart.
- It’s easy. I’ve never been the type to love the really complicated, involved desserts, and this is one that everyone can pull off.
How to Make Lemon Bars:
To start, make the shortbread crust.
Cream together unsalted butter and sugar until it’s spread around the bowl, then add flour, fresh lemon zest, and salt:
Mix for a minute or so, until it comes together into a crumbly dough:
Press the shortbread firmly and evenly into the bottom of an 8×11 dish:
Bake the crust for 25-30 minutes, until golden brown. And in the meantime we’ll make the lemon curd filling.
In a bowl, combine 5 eggs with granulated sugar:
Whisk together until well blended, then add fresh lemon juice and flour:
Whisk to combine, then pour the filling over the baked shortbread crust:
Bake for 25-30 minutes, until set, but still jiggly in the middle.
Let the lemon bars cool completely before slicing.
Even better is to refrigerate them, so you get cleaner lines (and any leftovers will need to be refrigerated as well, FYI).
Dust the top with confectioner’s sugar before serving. Enjoy!
How to Store Lemon Bars: These should be stored in the refrigerator, for up to 5 days.
How to Freeze Lemon Bars: Fully bake and cool the bars, then store in an airtight container for up to 1 month.
How to Cut Lemon Bars: These are easiest to cut after they are fully chilled in the refrigerator. Run the knife under hot water first, then dry with a towel, and cut.
More Favorite Desserts:
Lemon Bars
Ingredients
For the Crust:
- 1/2 cup unsalted butter softened
- 1/4 cup sugar
- zest of 1 lemon
- 5 oz all-purpose flour, by weight (1 cup, if measuring)
- 1/8 tsp sea salt
For the Lemon Curd:
- 5 large eggs
- 1.5 cups sugar
- 3/4 cup lemon juice (freshly squeezed)
- 2.5 oz all-purpose flour, by weight (1/2 cup, if measuring)
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust, in a large bowl using a hand mixer, cream together the butter and sugar for about 20 seconds, until it has spread around the bowl.
- Add the lemon zest, flour, and salt, and mix until combined into a moist, crumbly dough. If you pinch a few crumbles together, they should hold together well.
- Evenly press the dough into an 8×11 pan and bake for 25-30 minutes, until the shortbread is a light golden brown. Then, let the crust cool at room temperature until no longer hot to the touch, about 10 minutes.
- To make the lemon curd filling, in a large bowl, whisk together the eggs and sugar until smooth, about 30 seconds.
- Add the lemon juice and flour, and whisk until smooth.
- Pour this mixture over the fully baked shortbread and bake for about 25-30 minutes, until the curd has set but still jiggles a little bit in the middle when you shake the pan.
- Let the lemon bars cool at room temperature for at least 2 hours before serving, and for cleaner slices, refrigerate the bars until chilled.
- When ready to serve, cut into squares and dust with confectioner's sugar, if desired. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in March 2019 with adjusted recipe, new photos, and new writing. Originally published June 2013.
40 Comments on “Lemon Bars”
Before I got married, my big brother lived in NY and all year I went at least once to visit him. Like you, I love that city…!!!
Oh my goodness. This has my name allllllllll over it!
Lemon is probably my favorite flavor – and I love the idea of the meringue!!
My brother and sisters all live so far away. You story was so sweet and made me miss my family 🙂 These lemon bars with the crust looks amazing!!!
These bars look fantastic! So lemony! Both of my brothers and one sister live nearby but just this past year my youngest sister moved all the way from California to West Virginia. She’s coming out next month and I’ve already started planning on making all her favorites while she’s visiting. Can’t wait for her to get here!
I love cooking for my family but sadly living 10,000 miles away from them makes it difficult. My sister is visiting from NY next week and I’ve been planning menus for weeks!
I wonder how she likes lemon bars. I’m in love. 🙂
I hope you have a fantastic time with your sister!!!
What a great sister! I’m seriously wanting to bite into my screen by the way.
Thanks Katrina! You’ve got some pretty awesome desserts on your blog, so that means a lot coming from you =)
Awww, you are too sweet to do this for your brother! And these bars look amazing. I’ve actually been meaning to make lemon bars so this recipe here is just perfect!
Thanks Chung-Ah! I know how that goes…the neverending food to-do list!
These lemon bars look amazing. I can practically taste them. So sweet of you to dedicate it to your brother.
Thank you Monica! He’s an awesome brother =)
Oh my goodness…just heaven. They are so beautiful lady!!
Our favorite family dessert is probably pie. I made a rhubarb apple pie last night to use up my last bag of frozen rhubarb from last year. We had a banana cream and a rhubarb custard meringue the week before. A good portion of my deep freeze is fruit I have frozen to last the year for pies, cobblers and crisps…blueberries, rhubarb, peaches, raspberries, tart cherries, plums.
Your lemon bars look delicious. I have never had them with meringue.
I like your family choice! haha. Pie is pretty great. Do you guys normally eat your pie a la mode? I love pie with ice cream =)
Seriously my fav bar, I’ll take this over a brownie any day! You make me want to make some today 🙂
I totally agree with you Gerry! Lemon bars > brownies lol.
Tks. Can it be made with Isomalt? Or Agave? Whole Wheat?
Hi there, it was great meeting you at blogher food in TX. It was a brief encounter but I am glad we connected. I have never made lemon bars before, I am sort of afraid of the eggs 🙂 Yours look lovely and very lemony!!
Literally one of my favorite desserts! Quick question- what kind of pan do you use? A tart pan or a regular baking sheet lined with parchment? I ask because I bought a square tart pan from Williams Sonoma and every single time I use it the bottom gets stuck and I can’t pop it out… any tips?
I baked these in an Emile Henry ceramic dish. I didn’t line it with parchment paper and they came out easily. Are the things you’re baking in your pan super buttery?
Your brother Stephen has great taste! These lemon bars look delicious! yum!
LOL Thanks Alice! I will be sure to let him know =)