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–+ servings
A stack of three lemon bars.

Lemon Bar Recipe

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These lemon bars feature an easy homemade shortbread crust and a sweet and tangy lemon filling. They're 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 5 hours 15 minutes
Servings 24 bars
Author Danielle Rye

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 9x13-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!

Video

Notes

Lemon bars may be stored in an airtight container in the refrigerator for up to 4 days.
Freezing instructions: Lemon bars will freeze well in a freezer bag/container for up to 3 months. Thaw overnight in the refrigerator.