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The Best Lemon Bars EVER

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The Best Lemon Bars EVER are a great way to give your taste buds a tease! These bright and tangy treats are a must-make recipe!

stacked lemon bars on plate

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Lemon Bars

Y’all know I like to tinker with recipes, but there are just some recipes I don’t mess with – because they are perfect as they are (in my humble opinion).

I can promise you if you come to my house to eat – some of the recipes on this blog like One-Pot Goulash, Chili – Like Wendy’s, Old Fashioned Potato Salad, and a few other recipes, will always be the same. Always. As in, they never vary. Ever. The Best Ever Lemon Bars?! They fall into that “never ever change them” category. 

ingredients to make lemon bars

These lemon bars have the perfect balance of buttery crust with an incredibly delicious sweet pop of lemon filling. They’re not too tart, and they’re not too sweet – they’re just right!! 😍

Although the additional powdered sugar on top is “optional” in the recipe, we all really know it’s not. Look at them – don’t you want some?! 😉

It’s a good thing it’s easy to whip up a batch … or three! You just might need that many with how addicting these things are! Let me show you how they’re made …

ingredients in a bowl to make the crust

Recipe for Lemon Bars

FOR THE CRUST

  • all-purpose flour
  • butter
  • powdered sugar

FOR THE FILLING

  • granulated sugar
  • grated lemon peel
  • lemon juice
  • baking powder
  • salt
  • large eggs
  • Additional powdered sugar for topping, if desired
crust pressed into baking pan

How to Make the Best Lemon Bars!

Time needed: 1 hour and 20 minutes.

How to make the Best Lemon Bars

  1. Preheat oven.

    Preheat oven to 350°F.

  2. Prepare the crust.

    In a medium bowl, mix the flour, butter, and powdered sugar until well combined. Press into an ungreased 8x8x2-in. or 9x9x2-in. baking pan, building up the edges about half an inch.

  3. Bake the crust.

    Bake the crust for 20 minutes.

  4. Prepare the filling.

    Beat the filling ingredients with an electric mixer on HIGH speed for about 3 minutes or until the mixture is light and fluffy. Pour the mixture over the hot crust.

  5. Bake.

    Bake for 25-30 minutes, or until no indentation remains when the center is lightly touched. Cool in the pan on a wire rack.

  6. Serve.

    Just before serving, dust with powdered sugar, if desired. Cut into 1½-2-in. bars.

making the filling

Lemon Bars: FAQs

If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.

Can lemon bars be frozen?

Yes! After baking, let the bars cool completely. Don’t dust them with powdered sugar yet! Wrap the whole batch ( – or single bars – tightly with aluminum foil or a double-layer of plastic wrap and freeze for up to 3 months.
When you’re ready to eat them, let them that overnight in the fridge. Just before serving, dust them with powdered sugar.

How can you tell when lemon bars are done?

When no indentation remains when the center is lightly touched.

Why are my lemon bars runny?

They are probably slightly under-cooked. Try giving them a few more minutes in the oven to firm up.

How long do lemon bars last?

Lemon bars are good for 3 days at room temperature and about 7 days in the fridge.

Can lemon bars be stored at room temperature?

Yes! If you plan on eating them within 3 days, they are fine to be left at room temperature. Any longer than this, they really need to be refrigerated – up to 7 days!

Is there an easier way to get my lemon bars out of the pan?

You can line the baking pan with parchment paper with the edges slightly hanging over the sides of the pan so they are easier to lift out.

filling poured over the crust before being baked

How did you like this recipe?

Aren’t these bars like a bite of sunshine?! They are lemony with the perfect balance of sweetness and tartness – don’t you agree? Comment down below with your thoughts on the flavor and what you thought of the recipe. Was something confusing for you? Let me know, and I’d be happy to help!!

finished lemon bars stacked on plate

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stck of lemon bars on plate
Click HERE to pin this recipe!
The BEST Lemon Bars EVER

The BEST Lemon Bars EVER

Yield: 20-25 squares
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

The Best Lemon Bars EVER are a great way to give your taste buds a tease! These bright and tangy treats are a must-make recipe!

Ingredients

For the crust

  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup powdered sugar

For the filling

  • 1 cup granulated sugar
  • 2 tsp. grated lemon peel
  • 2 tbsp. lemon juice
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs
  • Additional powdered sugar for topping, if desired

Instructions

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix the flour, butter, and powdered sugar until well combined. Press into an ungreased 8x8x2-in. or 9x9x2-in. baking pan, building up the edges about half an inch.
  3. Bake the crust for 20 minutes.
  4. Beat the filling ingredients with an electric mixer on HIGH speed for about 3 minutes or until the mixture is light and fluffy. Pour the mixture over the hot crust.
  5. Bake for 25-30 minutes or until no indentation remains when the center is lightly touched. Cool in the pan on a wire rack.
  6. Just before serving, dust with powdered sugar, if desired. Cut into 1½-2-in. bars.

Notes

  • Line the baking pan with parchment paper that hangs slightly over the edges to make it easier to get the bars out!
  • These bars can be left at room temperature for up to 3 days or refrigerated up to 7 days!


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 20 Serving Size: 1 bar
Amount Per Serving: Calories: 98Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 19mgSodium: 49mgCarbohydrates: 22gFiber: 0gSugar: 17gProtein: 1g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

Did you make this recipe?

Did you try this recipe? Be sure to leave a rating and tag @lovebakesgoodcakes on Instagram with the hashtag #lovebakesgoodcakes so I can see what you made!

© Jamie Sherman
Cuisine: American / Category: Dessert

Originally published on March 4, 2014. Updated on August 23, 2020.

Reader Interactions

Comments

  2. Cindy Eikenberg, Little Miss Celebration

    Jamie, your lemon bars look fantastic and yes, it's just the spring touch I need when I'm looking out the window at a frozen, snowy landscape! 🙂 I love lemon and of course, the bars MUST have the powdered sugar! 🙂 Thanks for sharing and pinning! Have a great Wednesday! Hugs!

    Reply

  4. Karen

    These sound wonderful! We love lemon bars, but have only made them from the box. 🙁 I am SO happy to have a good, make-it-yourself recipe. And, your emphasis on the perfection of this recipe makes me want to whip a batch (or three!) up right now! Thanks so much for sharing – my children thank you too. I pinned it!

    Reply

  10. mdgoose

    The recipe for the best lemon bars ever calls for 1/4 powered sugar. As the two other ingredients call for cup measurements should I assume that's the case with the powered sugar, as in 1/4 cup powered sugar? Thanks.

    Reply

  18. Miz Helen

    This looks like a great recipe Jamie, we will love these bars! Thank you so much for sharing with Full Plate Thursday and hope you are having a great week.
    Come Back Soon!
    Miz Helen

    Reply

  25. Walking on Sunshine

    This look amazing! I love lemon bars but have never tried to make them on my own. This looks like my recipe to try! Thanks for joining Foodie Friends Friday. I chose your recipe as my host favorite and it will be featured on Daily Dish Magazine on Monday! Hope to see you next week.

    Reply

  26. Karen Ng

    Hi, thank you for sharing this recipe with us! Just last night I tried making the lemon bars for the first time. Not too bad however the lemon filling layer came out to be really thin…. Thinner than the crust. What did I do wrong…. Over mix the lemon filling? By the way, the crust is so gooood!

    Reply

    • Jamie

      Hi Karen! The filling for this recipe is supposed to be thin. You could double the filling recipe if you prefer more, and adjust the baking time! I hope that helps! 🙂

      Reply

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Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!