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4.84 from 25 votes

Classic Lemon Bars

These Classic Lemon Bars feature an easy homemade shortbread crust and a sweet and tangy lemon filling. These bars are so easy to make and perfect for lemon lovers!
Course Dessert
Cuisine American
Keyword classic lemon bars, lemon bar recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling time 4 hours
Total Time 1 hour 15 minutes
Servings 24 bars
Author Danielle

Ingredients

For the crust:

  • 1 and 3/4 cups (220 grams) all-purpose flour (spooned & leveled)
  • 1/4 cup (32 grams) cornstarch
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (230 grams) unsalted butter, softened

For the lemon filling:

  • 1 and 1/2 cups (300 grams) granulated sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 4 large eggs room temperature
  • 1/2 cup (120ml) fresh lemon juice

Instructions

To make the crust:

  • Preheat oven to 350°F. Line a 9x13 baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
  • In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together. Scoop the mixture into the prepared baking pan and press it down into one even layer.
  • Bake at 350°F for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F.

To make the lemon filling:

  • In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
  • Bake at 350°F for 18-22 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 for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!

Notes

Lemon bars may be stored in an airtight container in the refrigerator for up to four days.
Cornstarch: This helps keep the crust soft. If you don't have any just replace it with all-purpose flour.
Lemon Juice: Fresh lemon juice is best in this recipe. One medium lemon will yield about 2 tablespoons of lemon juice and one large lemon will yield about 3-4 tablespoons. 
Freezing instructions: Lemon bars will freeze well in a freezer bag/container for up to 3 months. Thaw overnight in the refrigerator.