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.
How to make The Best Lemon Bars:
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. I also changed out the regular sugar for powdered sugar.
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.
Now on to the 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.
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. A dusting of powdered sugar gives it a light and sugary finish.
For someone who proclaims to not like lemon, I sure ate my fair share of these bars. 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.
Looking for more lemon desserts?
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
Ingredients
For the Crust
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 3/4 cup butter, softened
For the Filling
- 1 cup sugar
- 2 Tablespoons flour
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 2 Tablespoons lemon zest
- 2 eggs
- powdered sugar
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 for 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.
Recommended Products
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- OXO Good Grips Baker's Dusting Wand for Sugar, Flour and Spices
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Medha @ Whisk & Shout says
February 18, 2016 at 12:51 PMLemon 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 🙂 These lemon bars look unreal! That filling is stunning.
Jocelyn says
March 2, 2016 at 10:03 AMWhat a fun way to start blogging! You should make them again!!!!
[email protected] says
February 18, 2016 at 10:09 PMThese are picture perfect and I am sure the taste is also…..I love these and look forward to making them…..
Jocelyn says
March 2, 2016 at 10:03 AMThank you…and I hope you enjoy them!!!
Mir says
February 19, 2016 at 6:57 AMI’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
March 2, 2016 at 10:04 AMI’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
February 19, 2016 at 11:27 AMI’m just in total love with these lemon bars! They look so thick and delicious!
Jocelyn says
March 2, 2016 at 10:04 AMGirl, they were so good! It surprised me how much I liked them!
Lauren Gaskill | Making Life Sweet says
February 19, 2016 at 5:27 PMThese 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
March 2, 2016 at 10:05 AMYes, lemon does kind of make me look forward to spring and newness of life around us!!!
Aimee @ ShugarySweets says
February 19, 2016 at 8:15 PMLemon is pretty much my favorite flavor of ALL time. I get weak around lemon 🙂 These bars are stunning!!
Jocelyn says
March 2, 2016 at 10:06 AMI knew you would go gaga for these bars 😉
Charlotte @ whatcharlottebaked says
February 21, 2016 at 4:35 PMThese are so pretty! I would definitely add more lemon zest like you suggested, as I am definitely a tangy lemon person. Pinned 🙂
Rahul @samosastreet.com says
February 24, 2016 at 2:36 PMCitrus remains one of my most favorite things to create desserts. These look great! I’ll be making them soon
Chelsea Hallock says
March 18, 2016 at 3:16 PMIn the Filliing how much Powdered Sugar do I use when making these??
Jocelyn says
March 18, 2016 at 11:37 PMThe 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
March 26, 2016 at 1:41 PMHi! 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
March 26, 2016 at 2:55 PMYou 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
March 27, 2016 at 12:32 PMHi 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 🙂
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
March 27, 2016 at 5:28 PMHi, 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
May 1, 2016 at 6:42 PMHi 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
May 1, 2016 at 11:00 PMThank 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
May 29, 2016 at 10:19 PMhow 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
May 29, 2016 at 11:47 PMI 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
July 23, 2016 at 1:13 PMTruth 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
October 29, 2016 at 3:53 PMI am thinking of adding a shot of Limoncello in place of a shot glass of lemon juice. What do you think?
Jocelyn says
October 29, 2016 at 4:37 PMI 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
January 5, 2017 at 11:57 AMHi 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
April 14, 2017 at 8:15 PMHi, 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
April 15, 2017 at 12:52 AMI always keep them in the refrigerator until I serve them. I hope you enjoy them!!!
Sandi says
April 15, 2017 at 5:05 PMIf I double the recipe, what size pan do I need and what is the cooking time?
Jocelyn says
April 15, 2017 at 9:49 PMI’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
April 18, 2017 at 10:50 PMThese look so nice and creamy. I can’t wait to make them for my family.
Thank you Joyelyn.
shawnna says
March 28, 2018 at 1:04 PMhey girl- these bars look amazing!
Kelli Kane says
April 3, 2018 at 2:52 PMI’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 🙁 These are EXACTLY like she used to make! I’m making some in her memory tonight!
Jocelyn says
April 16, 2018 at 4:45 PMThat’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
April 16, 2018 at 4:47 PMI did and they were AWESOME!! Took me back Summer Sundays after church 🙂
Jocelyn says
April 16, 2018 at 4:49 PMThat makes me so happy to hear you loved them!!!
Anthony Allen says
November 16, 2018 at 10:05 PMI 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
February 13, 2019 at 2:36 PMThank 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
February 13, 2019 at 4:18 PMI 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
March 12, 2019 at 12:05 PMWhat do you think about trying these with gluten free flour?
Jocelyn says
March 12, 2019 at 12:29 PMI 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
March 13, 2019 at 3:07 PMDo 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
March 13, 2019 at 5:30 PMThere 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
March 14, 2019 at 4:27 PMCan we use lime instead of lemon?
Jocelyn says
March 14, 2019 at 10:02 PMYou sure can. In fact, I used key lime juice in these bars. https://insidebrucrewlife.com/key-lime-bars/ Happy baking!!!!
Jane Stuppi says
April 24, 2019 at 6:32 PMLove,Love everything Delish