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!
Love how it turn out and taste.. lemony but has sweet taste as well. I put lemon zest as an extra and it give a bit texture in it. So yummy can’t stop eating it.. p
P.S. This is the best cooking website ever! Thank you for being so thorough!
How do you cube room temperature butter? I find it too soft to cube. Cutting it in also proves problematic. Should I just use refrigerated butter?
I just use a butter knife. If it’s too soft to cube, your butter is probably too warm. It should still be cool to the touch, but you should be able to make an indent into the butter when you lightly press into it.
I don’t have a 9×13 pan but I do have an 8×8 pan so is it alright if I halve the amount of ingredients listed here?
Yes, that would be fine!
Easily the BEST lemon bars I have ever put in my mouth! Even my husband, who is not a big fan of lemons, couldn’t stop eating them. I have finally found THE go to lemon bar recipe!
This recipe is the same as mine, with the addition of the cornstarch
Delicious recipe, I definitely used the lemon zest too, since I love tart I will cut about 1/4 cup of sugar next time. Other than that just perfectly delicious, thanks so much!!!!
My hubby just enjoyed the delicious lemon bar recipe especially the crust. I’ve made this recipe twice and what i liked about it it only calls for 1 1/2 cups of sugar. Other recipes 2 cups of sugar.
I absolutely love everything I’ve made of yours and can’t wait to try these! I prefer to make everything individual, cupcake sized. What would you suggest for the adjusted baking times?
Thank you, Liz! So happy to hear that! I haven’t tried these as minis, so I’m not quite sure and it will depend on how full you fill each liner. I would just keep an eye on them and bake the crusts until they’re lightly browned and bake the filling until the top is set.
These were the BEST Lemon Bars we’ve ever had. My family always bought lemon bars from a local bakery and thought they were so good. I never cared for them. I tried your recipe and we all LOVED it!! The recipe was easy to follow and they came out perfectly. I’ll be making them again and again and so will my daughter. Thank you!
Can I use 1/2 butter and 1/2 crisco for the crust? These are for a birthday and the person prefers crisp cookies over soft.
I haven’t tried it, but it would probably be fine.
The BEST lemon bar recipe!! I tried other recipes, but they just weren’t quite right — “we can do better,” I thought. This recipe was absolutely what I was looking for!! Every time I bite into these lemon bars I’m amazed at how extraordinarily good they are — (and that I made them)! Both this recipe and the M&M Chocolate Chip Cookies have been huge successes, so from now on the first place I’m going to for a recipe is Live Well Bake Often!! Thank you, Danielle!!
So happy to hear that, Amanda! Thank you!
I just tried this recipe and added some zest
I love the lemon flavor + crust however my lemon filling seeped or went below the crust. What do you think I did wrong? Thanks
Hi, Via! Did you make sure to pre-bake the crust and press it all the way to the edges? If so, it may have just been that the crust needed to bake a bit longer.
Best lemon bar recipe I’ve found! Comes out delicious every time! I’ve made it with and without the cornstarch and it works great either way. Thanks for this recipe!
Thank you. I will be trying this recipe soon!
My first time making lemon bars and they are pretty good! Mine don’t look as good as the picture, but that was to be expected for a first time bake and frankly they taste great so I don’t mind! The custard texture is not silky smooth but I think that’s on me and not the recipe. My mother’s favourite dessert is lemon bars – she asked me to bake some more for her birthday! Thank you for sharing ; I will try out some of your other recipes 🙂
So easy (especially with a kitchen-aid stand mixer (paddle for crust and whisk for filling). My oven requires more time than on the directions, but that’s normal, each oven has its own personality, grin. Also I sub the butter with crisco. My family and I LOVE this recipe! I’ve made it three times now – highly recommend it!!
You’re an anazing baker. Thank you for all your delicious recipes God bless you
Can I use a 9 x 9 pan to make them thicker?
That would be fine, you’ll need to increase the baking time for the crust and filling if you do.
Can I use Margarine in this recipe?
I would recommend butter for this one.
Could you use like juice and make key lime bars instead?
That should be fine.
Best lemon bars! Reminds of the delicious ones my grandmother used to make. We all love your recipe. Thank you ?
Do i have to use i real lemons for this
I recommend it for the best flavor, but you can use bottled lemon juice.
Delicious
This is the BEST lemon bar recipe. I use meyer lemons and include about 2 tablespoons of zest and i’m in LOVE. Thank you sooo much for this recipe. They’re always all gone with in 2 days hahaha
Hi, so this is my first time eating or attempting to bake lemon squares. When it came out of the oven, the layer on top looked cooked through with bubbles. But just u see that layer, the lemon filling is still jiggly (best way I know how to describe it, lol). Is this coz 1) it’s over baked or 2) I over whisked the egg hence the bubbles? It still taste yummy though, just want to improve on it the next round.
The lemon filling shouldn’t be jiggly, but it will stay soft. Also, you can try whisking it less and see if that helps with the bubbles.
We love love your lemon bar recipe. We made it for the first time and everything came out PERFECT!! Love. Lemons. Life.
I’ve made these several times & always add extra lemon juice & zest. I like really lemony, tangy bars. Then I add a fruit compote to the top to mellow out the tang just slightly. However, every time I make them, the top ends up full of little craters I’m assuming are from bubbles popping near the end of the bake. Do you have any ideas as to why this might be happening or what I can do to prevent it?
So glad you liked the bars, Noelle! It helps to just mix the lemon filling together until just combined, over mixing it can cause more air bubbles. It is normal to have some on top though, the powdered sugar covers them up 🙂
I absolutely LOVE anything lemon. I made this recipe today and the top of the lemon block got a “toasted” look, like the cheese on a pizza. What do you think I did wrong?
Hi, Mark! Did you bake them on a higher oven rack? If not, it may just be that your oven temperature is a little too high. You can try reducing the oven temperature next time you make them and see if that helps.
I’ve seen a lot of recipes that include the lemon zest, but this one doesn’t need it right? Looking forward to making this!
I don’t find it necessary for these bars, but you can certainly add some if you want to.
Best lemon bar recipe. Since I am using meyer lemons I include the zest too. I was using the crust recipe from one blog and another blog for the filling and now I have both parts in on recipe. Thank you.
Could you use salted butter instead of unsalted and then cut out the salt?
Yes, that would be fine!
Nutritional facts?
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Can I use Limes. All I have on hand
Yes, that’s fine!