If you’ve ever bitten into a lemon bar and thought, “This is the one,” then you know the gold standard: buttery shortbread crust, tangy-sweet lemon filling, and a texture that holds its shape with every bite. This classic lemon bars recipe checks all the boxes—and then some.
These bars are a staple in my kitchen, and I’m sure they’ll become your favorite, too. Whether it’s a spring brunch, summer picnic, or just a pick-me-up treat on a cloudy day, they always bring sunshine to the table. And the best part? They’re not just delicious, they’re also a canvas for your creativity. Add a twist with different toppings or serve them with various accompaniments. The possibilities are endless!
How to Make the Best Classic Lemon Bars
Creating perfect lemon bars is about balance—flavor, texture, and technique. Below, we’re breaking down each ingredient’s role, so you know exactly why they’re essential, plus the tools that will make your baking smoother from start to finish.
Ingredients That Make All the Difference
Shortbread Crust:
- 1 cup all-purpose flour – Provides structure and a sturdy base for the bars.
- ¼ cup powdered sugar – Dissolves easily, giving the crust a soft, smooth texture.
- 1 tablespoon brown sugar – Adds a subtle caramel-like depth that complements the tart lemon.
- ¼ teaspoon salt – Balances the sweetness and enhances flavor.
- ½ cup cold unsalted butter, cubed – Ensures a crumbly, tender texture; cold butter is key.
- ½ teaspoon vanilla extract (optional) – Adds warmth and aroma to the crust.
Lemon Filling:
- 1⅓ cups granulated sugar – Sweetens and balances the tart lemon juice.
- 3 tablespoons all-purpose flour – Thickens the filling so it sets properly.
- ½ teaspoon baking powder – Adds lightness and prevents density.
- ½ teaspoon salt – Enhances the citrus and keeps flavors balanced.
- 4 large eggs (room temperature) – Bind the filling and create a silky texture.
- ½ cup fresh lemon juice (about 2 lemons) – Provides that bright, zesty flavor. Use fresh juice!
- 2 teaspoons lemon zest – Intensifies the lemon flavor for maximum citrus impact.
Essential Kitchen Tools You’ll Need
- 8×8-inch baking pan – The perfect size for thick, bakery-style bars.
- Parchment paper – Makes lifting and slicing easy and clean.
- Whisk – To combine the filling gently and evenly.
- Two mixing bowls – One for crust, one for filling.
- Pastry cutter or fork – To blend the butter into the crust mixture.
- Zester or Microplane – For fine lemon zest.
- Citrus juicer – Makes juicing lemons quick and efficient.
- Spatula – For spreading and scraping.
- Wire cooling rack – Helps bars cool evenly.
- Sharp knife – For slicing clean squares once chilled.
Yield & Prep Info
- Makes: 12 lemon bar squares
- Pan Size: 8×8-inch
- Prep Time: 20 minutes
- Bake Time: 40–43 minutes total
- Chill Time: At least 1 hour
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving an overhang.
2. Make the Shortbread Crust
Whisk together flour, powdered sugar, brown sugar, and salt in a bowl. Add cold butter and vanilla (if using). Use a pastry cutter or your fingers to blend until coarse crumbs form.
Press evenly and firmly into the bottom of the pan. Bake for 18–20 minutes or until the edges are just golden.
3. Make the Lemon Filling
While the crust bakes, whisk together sugar, flour, baking powder, and salt. Add eggs, lemon juice, and zest. Whisk until smooth, but don’t overmix.
Pour the filling over the hot crust.
4. Bake Again
Return to the oven and bake for 20–23 minutes until the center is set and no longer jiggles.
5. Cool and Chill
Cool completely on a wire rack. Refrigerate for at least 1 hour before slicing.
Dust with powdered sugar before serving.
Helpful Tips for Perfect Classic Lemon Bars
Use Fresh Lemons—Always
Bottled lemon juice doesn’t compare to the vibrant flavor of fresh lemons. Zest the lemons before juicing for easier prep.
Line Your Pan with Parchment (with Overhang)
It makes removal easy and ensures beautiful, clean slices.
Cold Butter = Flaky, Tender Crust
Don’t let your butter soften. Cold butter creates that signature shortbread texture.
Don’t Overmix the Filling
Whisk until just smooth. Too much air leads to cracks or bubbles during baking.
Bake the Crust First
This keeps the base crisp and gives the lemon layer structure.
Watch for the Perfect Set
If the center jiggles, it needs more time. When it’s set but not dry, it’s ready.
Chill Before Slicing
Cooling in the fridge firms up the filling for tidy, beautiful slices.
Powdered Sugar Timing
Dust just before serving for that fresh, snowy finish.
Frequently Asked Questions
How do I know when lemon bars are set?
Gently jiggle the pan. If the center still moves like liquid, bake a few minutes longer. Slight firmness with a small jiggle is perfect.
Can I double this lemon bar recipe?
Yes! Use a 9×13-inch pan and increase each baking time by 3–5 minutes.
Why did my lemon bars crack?
You may have overbaked or overmixed the filling. Whisk gently and watch closely in the final minutes.
How should I store lemon bars?
Store covered in the fridge for up to 5 days. Freeze for up to 2 months and thaw overnight.
Can I make them gluten-free?
Yes—use a 1:1 gluten-free flour blend for both crust and filling.
Why are my bars gooey or unset?
If your bars are gooey or unset, the filling is most likely underbaked or there is not enough flour in it. Always check that the center is no longer wet before removing it from the oven. If your bars crack, you may have overbaked or overmixed the filling. Whisk gently and watch closely in the final minutes. These troubleshooting tips will help you perfect your lemon bars every time.
MORE DELICIOUS DESSERTS TO TRY!
White Chocolate Raspberry Cheesecake Recipe
The BEST Homemade Peanut Butter Cups
Pumpkin S’mores Cheesecake Bars
Birthday Cake Cookies Recipe
Easy Carrot Cake Cupcakes
Why You’ll Love These Easy Lemon Bars
-
Simple ingredients and easy-to-follow steps
-
Perfectly balanced sweet-tart flavor
-
Firm, sliceable texture (no gooey mess!)
-
Ideal for spring and summer events
-
Crowd-pleasing and freezer-friendly
If you’re looking for a dessert that delivers fresh citrus flavor, a buttery bite, and a picture-perfect finish, these classic lemon bars are it. A little sunshine in every square!
If you like this homemeade lemon bar recipe – be sure to give it a review below! Happy baking!
Also don’t forget to follow Hip Mama’s Place on Facebook, Instagram, Pinterest, and Twitter!
This post may contain affiliate links. Hip Mama’s Place is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to Amazon.com and other retailers- at zero cost to you. You can learn more about our Privacy and Disclosure Policies HERE.
Classic Lemon Bars Recipe: Bright, Tangy & Perfectly Set
- Yield: 12 squares 1x
Ingredients
For the Crust:
1 cup All-Purpose Flour
¼ cup Powdered Sugar
1tablespoon Brown Sugar
¼ teaspoon Salt
½ cup Unsalted Butter, cold and cubed
½ teaspoon Vanilla Extract (optional)
For the Lemon Filling:
1 1/3 cup Granulated Sugar
3 tablespoons All-Purpose Flour
½ teaspoon Baking Powder
½ teaspoon Salt
4 Large Eggs, room temperature
½ cup Fresh Lemon Juice (about 2 lemons)
2 teaspoon Lemon Zest
Instructions
- Preheat oven to 350 degrees. Line an 8×8-inch pan with parchment, leaving some overhang.
To make the crust:
- In a medium bowl, whisk together flour, powdered sugar, brown sugar, and salt.
- Add cold cubed butter and vanilla (if using). Cut in with a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Press firmly and evenly into the prepared pan.
- Bake for 18–20 minutes, or until edges are lightly golden.
- In a medium bowl, whisk together sugar, flour, baking powder, and salt.
- Add eggs, lemon juice, and zest. Whisk until smooth but don’t overbeat (prevents too much air).
- Pour over hot crust and bake again for 20–23 minutes, or until center is set and no longer jiggles when shaken. It should not look wet in the middle.
- Cool completely in the pan on a wire rack. Chill in the fridge for at least 1 hour for clean slices.
- Dust with powdered sugar before serving.
- Category: Desserts
- Method: Baking
- Cuisine: American
A former school teacher, Jocelyn Brown created Hip Mama’s Place in 2007. Her motto for this blog is: get inspired, create and share! Jocelyn loves sharing about food and recipes, crafts, DIY projects and her random travels with her family. She also loves all things social media, but her latest obsession is Instagram.
Find me on: Web
These look amazing! I can almost taste that sweet and tart combo. Thank you for sharing such a classic treat!
these lemon bars look totally scrumptious… and now i want some … would have been wonderful if you lived in my neighborhood!
Not only do these lemon bars sounds like they’re going to taste super delish, they also look gorgeous! I have to make them this weekend.
I love a good recipe with a nice sweet tang to it! I have to make these lemon bars soon, my lemon trees are teeming with lemons this week!
These are perfect. I’m a huge lemon fan, and you couldn’t have packed more lemon into these if you tried. So good.
I made these last night, and we loved them! They’re so soft and chewy, and the lemon flavor is absolutely massive!
I pinned this recipe to make for my husband and myself as we both love lemon everything! These look so yummy and refreshing too 😉
Ooh, lemon bars are one of my all-time favourites, and these look absolutely perfect — that golden top with the powdered sugar? Yes, please! I love how you kept the recipe classic… there’s just something so comforting about that tangy-sweet combo. Bookmarking this for the next sunny day when I need a little citrusy joy. 🍋💛
These lemon bars look so delicious, i have never hadone before, but I do love lemon, so I will have to give this recipe a try over the weekend
Ooo, a delicious and zesty dessert recipe! I love that it’s been tried and tested too!
I used to make lemon bars frequently, but it was so long ago I lost the recipe. I will give your recipe a go! I LOVE lemon bars 😋 Thank you
I love lemon bars! They’re so good. I’ll have to give your recipe a try soon. I haven’t had them in so long.
Yes please. I just love lemon desserts. These bars look incredible! I will be making them soon.
My girls love anything lemony, and these bars were such a hit at our weekend picnic. I really appreciated the step-by-step tips, especially the reminder not to overmix the filling.
I so love lemon bars and want to make this recipe. I will have to see how gluten-free flour will work in the recipe.