Classic Lemon Bars
These classic lemon bars feature a tender shortbread crust topped with a thick and delicious lemon curd filling. They’re perfectly sweet, tart, and so easy to make from scratch!
*Originally published in 2017, recipe and pictures update April 2026.*
I originally published this old-fashioned lemon bar recipe in 2017 and it’s been a reader favorite for years! While I loved the original recipe, I felt like the lemon filling was a bit thin.
I decided to do a little recipe re-testing, increasing the filling by half and reducing the oven temperature slightly so they didn’t overcook. And the end result ended up being SO much better! This new and improved version is just as easy to make, but thicker and packed with even more lemon flavor (win-win!).
I also love how quickly these bars come together using just a few simple ingredients. Bring a batch to your next picnic, potluck, or bbq and watch them disappear!
Recipe Video
Ingredient Notes & Substitutions
Cornstarch
This is what makes the crust soft enough to easily bite into! You can replace it with an equal amount of flour, but keep in mind that it will make the crust a little crunchier. I highly recommend using cornstarch, if you have some on hand.
Lemons
For a brighter and more refreshing flavor, use freshly squeezed lemon juice, not bottled! You’ll need ¾ cup, which is equal to roughly 4 large or 6 medium lemons. I usually buy a few extra lemons though, just to be safe!
The Shortbread Crust
People always think the lemon curd filling is the star of the lemon bars, but I’d argue that the shortbread crust is just as important!
Just like actual shortbread cookies, you’ll be mixing softened butter into the dry ingredients to make the crust. I use a pastry cutter to cut in the butter, but since it’s softened you could also use a mixer or your hands. The mixture should be a little crumbly when you press it into the pan, but it will bake into an even layer.
To avoid a soggy crust, you’ll also want to partially bake it before adding the lemon filling on top. Make sure to only bake until it’s set on top (no longer doughy) and just lightly browned around the edges. You’ll bake it again with the filling and you don’t want it to be too crunchy!
Tip: For easy cleanup, I recommend lining your pan with parchment paper. Avoid using aluminum foil here because it can give the bars a metallic flavor (trust me, you don’t want that!).
The Lemon Filling
The filling uses just four ingredients so the lemon flavor can really shine. You can squeeze all the lemons by hand, but I prefer to use a citrus juicier to make it a little easier.
If your lemons are hard or you’re not getting much juice out of them, you can roll them on the counter with your hand before cutting into them. This just helps break down the membrane a little, so more juice comes out.
When you’re preparing and baking the filling, there’s two key things to remember:
- Don’t over beat the eggs. This can incorporate more air into the filling, which causes the bars to puff up in the oven and then sink. If you’ve struggled with lemon bars cracking in the past, this could be one reason. Make sure to only mix until just combined!
- Don’t over bake! Lemon bars are considered done when they are just set and no longer jiggle when you gently move the pan. They only need to bake for about 20 minutes, but every oven is different so make sure to keep a close eye on them.
What’s The Best Type of Pan To Use?
In this case, a glass pan is actually best! While I usually recommend using light metal pans for baking, the metal can react with the lemon juice and give the bars a metallic taste.
Can I Cut This Recipe In Half?
Yes! You can reduce the ingredient measurements by half and bake the bars in an 8-inch square glass pan. Keep in mind that you may need to reduce the baking time for the crust and filling slightly.
I really can’t get enough of these lemon bars in the spring and summer. The combination of buttery shortbread and lemon curd always hits the spot!
If you try them, don’t forget to leave a comment below letting me know how your bars turned out. Happy baking!
Lemon Bar Recipe
Ingredients
Shortbread Crust
- 1 ¾ cups all-purpose flour spooned & leveled (220 grams)
- ¼ cup cornstarch (32 grams)
- ½ cup granulated sugar (100 grams)
- ¼ teaspoon salt
- 1 cup unsalted butter softened (226 grams; 2 sticks)
Lemon Filling
- 2 cups granulated sugar (400 grams)
- 6 tablespoons all-purpose flour (47 grams)
- 6 large eggs at room temperature
- ¾ cup fresh lemon juice (180 ml)
Instructions
- To make the shortbread crust: Preheat the oven to 350°F (177°C). Line a 9×13-inch glass baking pan (avoid using a metal pan) with parchment paper, making sure to leave some overhang for easy removal. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, cornstarch, and salt. Cube the butter into smaller pieces and add it to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it starts to come together, but it’s still a little crumbly. You can also use an electric mixer set to low speed for this step.1 ¾ cups all-purpose flour,¼ cup cornstarch,½ cup granulated sugar,¼ teaspoon salt,1 cup unsalted butter
- Scoop the mixture into the prepared pan and press it down into one even layer.
- Bake for 20 to 25 minutes or just until the top is set and the edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Reduce the oven temperature to 325°F (163°C).
- To make the lemon filling: In a large mixing bowl, whisk together the granulated sugar and flour, then whisk in the eggs and lemon juice until fully combined. Pour the lemon filling over the warm crust and return to the oven.2 cups granulated sugar,6 tablespoons all-purpose flour,6 large eggs,¾ cup fresh lemon juice
- Bake for 18 to 22 minutes or until the lemon filling is set and no longer jiggles.
- Remove from the oven and transfer to a wire rack to cool completely (about 2 hours), then cover tightly, and refrigerate for at least 2 hours.
- Lift the bars out of the pan using the overhang from the parchment paper. Sift powdered sugar on top, slice into bars, and enjoy!
The last glass baking dish shattered in the oven. Can you suggest which glass baking dish should I buy? Can I bake the lemon bars in a 9×13 ceramic baking dish?
Thanking you in advance for your suggestions.
Did your glass dish happen to be cold when you put it in the oven? Sometimes that can happen with sudden temperature changes. I use Pyrex glass pans and they work well, but it would be okay to use a ceramic dish instead.
These were perfect – and so easy! For years, I’ve used an old lemon squares recipe and was not enthused about it. No wonder! This one garnered rave reviews from son and D-I-L, both lemon dessert lovers, so their vote factors large.
I had planned to make them a lemon meringue pie after this (their fave), but they asked for more of these lemon bars instead!
Thank you!
Hi Danielle. I made this last night with lemons from our potted Meyer Lemon. It was so easy and delicious!
Thank you, Kristen! So happy you loved the bars!
They sound really good.
And I wanna make them from my coffee grbut. I haven’t made them yet. Wouldn’t it be o k to use a beater at The lowest speed or when that might have Whisk on it instead of hand whisking it.I don’t have a good one I can’t do it that well
Yes, you can use a mixer on the lowest speed.
Well worth the effort.
I made these several times and turned out really great. Had many positive comments asking for the recipe. I sent them to this site! Thank you!
Thank you, Shirley! So happy to hear that!
Delicious and just perfect! See my other comment.
Delicious squares and perfect for my party! I’d recommend the tinfoil to line the 9×12 Pyrex as it is was a bit difficult to lift the whole thing out of the pan with parchment paper, while warm, but I did it. I zested a few tbsp’s of lemon and rubbed it into the sugar for the crust which came out very tender and flakey. All in all the 4 eggs and 1 1/2 cups of sugar and 1/4 c of flour is the perfect amount of lemon to top that perfect amount of shortbread like bottom. Thank you so much as I compared several recipes and chose this one. Plus it tastes delicious. I topped it with lemon quaters like your photo. Very pretty for a special party.
These Lemon Bars are absolutely delicious, the best I’ve made so thank you!! The balance of tart and sweet is spot on!!
I do have a question though, is there any way to not end up with the top bubbled up?
Thank you!
Thank you, Maria! If you have a small blow torch, you can quickly run it over the top to remove the bubbles before baking.
Hello Danielle,
I have made the Lemon Bars several times… it is a favorite with my family. I have also make it with lime juice, as one member of my family really likes tart/sour items. My question is… can this recipe be made using grapefruit juice?
Thanks!
Verna
So happy to hear that, Verna! It would be fine to use grapefruit juice in this recipe.
It’s a great recipe especially if you like that clean sharp feeling feeling of lemon.
I have made these about 5 times now.
I get so many compliments.
great recipe!
This recipe is AMAZING and so easy! I have made these a handful of times for events & every time I get so many compliments. The crust is the PERFECT crunch to support the lemon curd. Love it!