Sweet and sour pair together to make these the Best Lemon Bars for your tastebuds. They are the perfect treat for dessert.
Add this Lemon Cheesecake Cake and your dessert table will be full of lemon dessert goodness.
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I’m not a big fan of sour things. My kids think it is the funniest thing to try to trick me into eating sour patch kids or sour gummy worms.
They have gotten me a few times, but now I know better than to take candy from them. Unless it is chocolate…then I grab it faster than they can take it back.
Since sour things tend to make me pucker just thinking about them, I usually avoid lemon desserts. If you have been following along with my dessert journey here on the blog, you know that chocolate and peanut butter reign supreme.
But then I decided to give lemon another chance. Last spring I branched out and made these Lemon Sugar Cookie Bars and realized that I do like lemon in small doses.
Ok, so what I really realized is that I like cookies laced with lots of sugar and some lemon. But hey, it was a start into the lemon dessert world that I had been avoiding.
Fast forward a year and I’m giving lemon another chance. And I’m still liking it. I have decided that when life gives you lemons, you should definitely make lemon bars!
A few weeks ago I got a call from a girl from our new church. She runs a local bakery here in town, and her resident baker had left a few months ago.
They had an order for lemon bars, and the current recipe in their folder was not working at all. It turns out the former baker must have been tweaking things.
Sadly, I wasn’t much help for her that day. BUT…it did get me motivated to buy some lemons and a zester and to work on some lemon squares in our kitchen.
After much research on easy lemon bars and looking at all my old recipes, I came up with a version of the Best Lemon Bars. Now I realized that calling something the best is very relative. Your best might not be my best and vice versa.
Since I’m a fan of sweetening my lemon to keep my cheeks from puckering up too much, I wanted the base to be more cookie like.
I had a feeling that the shortbread crust on these Salted Caramel Shortbread Squares would work, so I tweaked the base to fit an 8×8 pan.
How to make the Best Lemon Bars:
Crust: Mix together flour, powdered sugar, and butter until a soft dough forms. Press it into the bottom of a greased 8×8 pan. The rich buttery crust in these bars worked so well, that I’m pretty sure I will be changing up the original every time now. Bake the crust for 20 minutes.
Lemon Filling: Fresh lemon juice and zest will give you more lemon power in these easy lemon bars. Also, the more zest you use will amp things up more. Add all the filling ingredients into a blender and give it a whirl. When the crust is done baking, pour the filling on top and bake it for another 25 minutes.
Powdered Sugar: Sprinkle the chilled lemon bars with a hefty dose of powdered sugar right before serving.
Tips for Lemon Bars:
Since I’m working my way into loving lemon, I only used 2 Tablespoons of zest in the lemon curd filling. If you are a lemon lover, go for more! You could also add some zest to the crust if you wanted to give it more pucker.
One of my favorite tools is this little dusting wand. It makes it so easy to dust these bars with of powdered sugar. Make sure to add the powdered sugar right before serving because it will soak into the homemade lemon bars the longer it sits out.
For someone who proclaims to not like lemon, I sure ate my fair share of these lemon squares. Like I said, they are the Best Lemon Bars because I gave them a slightly sweeter twist. That’s how I roll around here.
Common Questions about Lemon Bars:
Do lemon squares freeze well? Yes, after the bars cool completely, wrap them tightly in foil or plastic wrap and freeze for up to one month. Thaw completely before serving.
Do lemon bars need to be refrigerated? The lemon filling is basically a custard, so if you are not serving them the same day, they need to be stored in the refrigerator. However, if you are serving them at a party, they will be fine at room temperature for a few hours.
How long do lemon bars last? It really depends on who is eating them. Around certain people, they will be gone in a day. But if you keep them in the fridge, they should keep for up to four days.
How do you cut lemon bars neatly? Line your pan with foil or parchment paper, so you can lift the bars out easily when they are cooled. Cool the bars to room temperature, then refrigerate until firm. Use a sharp knife that has been dampened in warm water to make clean cuts.
More lemon desserts you may like:
Easy Lemon Cheesecake Danish – lemon curd and fresh fruit make these little pastries so pretty and delicious
Lemon Cream Fruit Dip – this easy two ingredient dip is perfect for dipping all the fresh fruit in
Lemon Coconut Cupcakes – a pocket of lemon filling and sweet lemon coconut frosting makes these cupcakes disappear in a hurry
Strawberry Lemon Snack Cake – sweet cake topped with homemade strawberry filling and lemon glaze
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The Best Lemon Bars
A sweet cookie crust gives the Best Lemon Bars the perfect balance of sweet and sour.
Ingredients
For the Crust
- 1 1/2 cups all purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, softened
For the Filling
- 1 cup granulated sugar
- 2 Tablespoons all purpose flour
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 2 Tablespoons lemon zest
- 2 large eggs
- powdered sugar, for garnish
Instructions
- Preheat the oven to 350 degrees. Line an 8x8 pan with foil and spray with nonstick spray.
- Mix the flour, powdered sugar, and butter together until a soft dough forms.
- Press the dough into the bottom of the prepared pan. Bake for 20 minutes.
- While the crust is baking, pour the filling ingredients into the blender and pulse until light and frothy.
- Pour onto the hot crust and bake another 25 minutes. Remove and let cool completely. They will set up as they cool.
- Sprinkle with powdered sugar right before serving. Makes 16 bars.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 46mgCarbohydrates: 34gFiber: 0gSugar: 23gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Medha @ Whisk & Shout says
Lemon bars are one of the first things I baked and photographed- never made it to my blog, but kind of gave me the idea to start blogging đ These lemon bars look unreal! That filling is stunning.
Jocelyn says
What a fun way to start blogging! You should make them again!!!!
[email protected] says
These are picture perfect and I am sure the taste is also…..I love these and look forward to making them…..
Jocelyn says
Thank you…and I hope you enjoy them!!!
Tim Baker says
For the lemon bars filling you did not give the amo7nt of powedered sugar
Jocelyn says
There isn’t an amount…you just sprinkle as much or as little as you like on the finished bars!
Mir says
I’m also PB and chocolate all the way, but then sometimes I’ll have a lemon dessert and be freshly surprised by how amazing it is! And these are so vibrant. Gotta try them, especially with that thick shortbread crust!
Jocelyn says
I’m usually chocolate all the way, but you are right…changing it up once in a while is nice!!!
Julie @ Julie's Eats & Treats says
I’m just in total love with these lemon bars! They look so thick and delicious!
Jocelyn says
Girl, they were so good! It surprised me how much I liked them!
Lauren Gaskill | Making Life Sweet says
These look amazing Jocelyn! I love lemon bars and these are perfect for this time of year when the world feels like it’s starting to come back to life!
Jocelyn says
Yes, lemon does kind of make me look forward to spring and newness of life around us!!!
Aimee @ ShugarySweets says
Lemon is pretty much my favorite flavor of ALL time. I get weak around lemon đ These bars are stunning!!
Jocelyn says
I knew you would go gaga for these bars đ
Jent. Riley says
Yes i made these.not first time they turned out just like thr picture.i made them before. Only thing , these called for lemon zest .the ones i made before did not. Waiting too cool and sprinkle in the best part .THE POWDERED SUGAR YEAH!!! J
Charlotte @ whatcharlottebaked says
These are so pretty! I would definitely add more lemon zest like you suggested, as I am definitely a tangy lemon person. Pinned đ
Rahul @samosastreet.com says
Citrus remains one of my most favorite things to create desserts. These look great! Iâll be making them soon
Chelsea Hallock says
In the Filliing how much Powdered Sugar do I use when making these??
Jocelyn says
The powdered sugar goes on after the lemon bars are baked and cooled. Use as much or as little as you like. I hope you enjoy them!
Abby says
Hi! These look delicious, I just have one question, may be silly, but is it best to use freshly squeezed juice or would I be able to use bottled lemon juice?
Jocelyn says
You can use either. I had bottled lemon juice in my fridge, so that’s what I used for these. I think fresh squeezed might give it a little more sour flavor…but I haven’t tried it that way, so I’m not sure.
Angie says
Hi Jocelyn –
I Just put the filling in the crust and set the timer in my oven. Your pictures look wonderful! Should be a perfect Easter dessert đ
One question, the filling didn’t ever get very “frothy,” so it was very liquid-y when I poured it into the crust. Is that normal? Just a little concerned that the liquid won’t cook down enough. Thanks!
Jocelyn says
Hi, Angie. Yes, the lemon mixture is very liquidy when you pour it on the crust, but after baking it will set up. Just make sure you left enough time for it to chill. I hope you like them!
Patricia says
Hi Jocelyn-First of all, I enjoy looking at your website & trying the recipes. I have a very good lemon bar recipe too for a 9×13 pan but I am planning on trying yours….but I am going to use real lemons. Just a note for those that want to use real lemons, 1 medium lemon = 3 TBS of juice. 1/2 cup = 8 TBS…and the juice should be strained before using it. Oh, a room temp lemon will give you more juice too.
Anyway, I have a question…I’m assuming that I just dump all the filling ingredients together & beat until light & frothy. After pouring on the hot crust and bake some more 20-25 min….what should it look like after 20 min? Am I looking for a little jiggle in the middle? And if there isn’t…bake 5 min more? I know you said the bars will set up as they cool. Please reply. Thanks so much.
Jocelyn says
Thank you so much for the lemon tips. And the bars won’t have much of a jiggle after 20-25 minutes, they just won’t be able to be cut into bars until cooled.
rosie says
how many lemons dose it take to make the 2 tablespoons of zest, i used 4 large and one small and it didnt seem to come to almost 1 tablespoon, and one more qustion i beat my filling for 15 min and it frothed but not like meringue, hope to hear from you soon
Jocelyn says
I usually can get about 1 Tablespoon zest from one large lemon. The filling will get bubbly and frothy and that’s it. It isn’t supposed to get like a meringue. It thickens when it bakes. I hope you enjoy the bars!
Marissa says
Truth be told, I’m all about the pucker…love sour patch kids. ? So these beauties captured my attention immediately…I love sour, but I love buttery shortbread style cookies too – this looks like their perfect marriage / ratio of each! Also love how simple the recipe is…thank you!
susan badalamenti says
I am thinking of adding a shot of Limoncello in place of a shot glass of lemon juice. What do you think?
Jocelyn says
I think that would be fine if you substituted the limoncello for some of the lemon juice. Keep me posted on how they turn out!
Rohan Singh says
Hi Jocelyn,
These bars are looking amazing. Citrus taste is one of my favorite flavors that I want to taste. Thank you for the recipe.
Anissa says
Hi, just made these!! Great recipe, but one question, if I am making them today and not serving until tomorrow, do I store out or in the refrigerator until we eat them tomorrow?
Thanks for sharing????
Jocelyn says
I always keep them in the refrigerator until I serve them. I hope you enjoy them!!!
Sandi says
If I double the recipe, what size pan do I need and what is the cooking time?
Jocelyn says
I’ve actually never doubled it, but I would say use a 9×13 pan, and the bake times should still be about the same.
Amy says
These look so nice and creamy. I can’t wait to make them for my family.
Thank you Joyelyn.
shawnna says
hey girl- these bars look amazing!
Kelli Kane says
I’m so glad you posted these lemon bars! My mom used to make lemon bars when I was a kid but when she died the recipe died with her đ These are EXACTLY like she used to make! I’m making some in her memory tonight!
Jocelyn says
That’s so cool that this recipe is like the one your mom used to make. Did you have a chance to make them? I hope they tasted just as good as you remember!
KELLI KANE says
I did and they were AWESOME!! Took me back Summer Sundays after church đ
Jocelyn says
That makes me so happy to hear you loved them!!!
Anthony Allen says
I made these for a co-workers birthday and everybody loved them! I will definitely be adding these to my cache of favorite recipes! Thanks for your sharing!
Rosemarie says
Thank you for this recipe. They are delicious. I wonder if a substitute for the butter can be used, like Earth Balance? I know butter always tastes better. But, I’m lactose intolerant and also wanting to limit the saturated fat.
Jocelyn says
I haven’t tried it with anything but butter. A lot of those butter substitutes have a lot of water content in them, so it can affect the end results of your baked goods. Keep me posted if you try it with anything else.
Lynda says
What do you think about trying these with gluten free flour?
Jocelyn says
I honestly have never tried gluten-free flour, so I’m not sure. I have heard that most of the new gluten free products are easily interchangeable though. If you try it, please let me know know how it works.
Lori says
Do I need to use a blender or can I use a hand mixer? I know it might be a silly question but I just wanted to make sure. Thanks
Jocelyn says
There are no silly questions. A hand mixer will work just as well. Just make sure to mix it long enough to be frothy. It won’t be thick, but it should be somewhat foamy. I hope you enjoy the bars! They are a favorite here!
Noora Shiraz says
Can we use lime instead of lemon?
Jocelyn says
You sure can. In fact, I used key lime juice in these bars. https://insidebrucrewlife.com/key-lime-bars/ Happy baking!!!!
Jane Stuppi says
Love,Love everything Delish
Kathy says
I would like to make these for my granddaughterâs wedding shower. (Her theme is lemons). How do I convert this recipe for a 9×13 pan? Bake time?
Jocelyn says
Double the ingredients and bake them in a 9×13 pan. The baking time should still be about the same time, but you may need to bake the lemon filling part an additional 5 minutes. I hope that helps. Congratulations to your granddaughter!!!!
Charisse says
These look amazing. Can I use an egg replacement in this recipe?
Thanks
Jocelyn says
I have honestly never tried making these with an egg replacement, so I’m not really sure. If you try it, please keep me posted on how they turn out and what you used.
Suzanne says
This looks so good! The lemon curd consistency looks great! That can be hard to find!
Vanessa says
Thanks for sharing! Do they keep long?
Payton says
Hey Do you think coconut would work in these?
Jocelyn says
Are you wanting to add it to the filling before baking it? I think that would probably work just fine. Keep me posted if you try it.
Stephansuch says
This is exactly what I want a lemon bar to taste like! And the ratios of crust-to-curd are perfect. I was surprised at how tangy it was after I read that you added lots of sugar to help offset this. Itâs very tangy and I only added half the rind. I did use almost all fresh lemon juice but also a bit of lemon concentrate (preserves juice). So even though the curd is actually thinner than the crust, itâs perfect because itâs so tangy, but not too much to me. There is plenty of crust to off-set this. And the crust texture is what I searched so hard for. A soft coffee shop style bar crust. Iâm not a fan of the chewy shortbread crust that is so popular right now, although I like shortbread. By the way, my dough was crumbs, so I added a tad of milk to bring it together into a sticky dough. That seemed to be necessary, although I have pressed crumble-type dough into a baking dish on a few occasions. Maybe thatâs why I didnât like those other crusts as much. I might have needed to add moisture then too. I like a lemon bar crust that is more like already softened chewing gum in the mouth, rather than a fresh stiff gum that you just slipped in your mouth. I know, weird analogy.
This recipe is going on my record.
Thank you!
Carina says
This is my go-to lemon bar recipe! I’ve already made it three times this summer. I love the ratio of crust to curd to lemon. Thank you for this spectacular recipe!
Anne Marie Atkinson says
Best lemon bars ever! I first made them for y bridge club and served them warm-everyone wanted the recipe. Lemon anything is my husband’s favourite so when I make these they don’t hang around very long:-)