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Home » Desserts » Lemon Bars

Lemon Bars

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
November 20, 2022
5 from 8 votes


Last Updated November 20, 2022 | 2 Comments

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Lemon Bars Recipe Pinterest Pin Image

This easy lemon bars recipe is the perfect summer treat. Made with a rich buttery shortbread crust topped with a perfectly sweet, tart, and thick lemon custard filling, they’re irresistible and guaranteed to brighten up any afternoon!

Several sliced lemon bars dusted with powdered sugar on a white plate.

Easy Lemon Bars Recipe

These homemade lemon bars are one of my favorite lemon dessert recipes to make throughout the spring and summer months. The warm buttery crust with the thick and gooey tart lemon filling complement each other so nicely. They’re easy to make, with hands-on prep taking just 15-20 minutes. The rest is easy: bake them in the oven, slice them into neat squares, and enjoy the cooled bars for days to come.

Can I use bottled lemon juice to make lemon bars?

I do not recommend using concentrated lemon juice for the freshest-tasting lemon bars. Fresh lemon juice and lemon zest give the best lemony flavor. I love using this citrus squeezer whenever I need fresh lemon juice.

Ingredients needed to make lemon bars.

How to Make Lemon Bars

1. First, preheat your oven to 350 degrees F and line a 13×9 inch baking pan with parchment paper so that the parchment paper goes up the sides and spills over. Using parchment paper will make cutting your lemon bars into neat squares much easier, as you will be able to lift the entire block of lemon bars out of the pan using the parchment paper as a sort of hammock. You may also butter your baking pan or spray with non-stick cooking spray.

Butter and sugar creamed together and fluffy in a glass mixing bowl.

2. Then, prepare the buttery shortbread crust. Add half a pound of unsalted butter and half a cup of granulated sugar to a large bowl. Use a stand mixer or electric hand mixer to cream the butter and sugar for about three minutes (or until it’s light and fluffy).

3. In a separate bowl, add two cups of all-purpose flour and a pinch of salt. Turn your mixer on low and add your flour-salt mixture to the butter mixture. Mix until just combined. 

Mixing together the shortbread batter for lemon bars in a large stand mixer with the paddle attachment.

4. With well-floured hands (this will prevent the dough from sticking to your fingers), transfer the dough to your prepared baking dish. Gently flatten the dough into an even layer, building a ½-inch edge up the side of the pan.

5. Place your crust in the oven and par-bake for 15-20 minutes (or until golden brown). Remove from the oven to cool, leaving the oven on.

Shortbread layer for lemon bars pressed in the bottom of a glass baking dish before being parbaked.

6. As the crust parbakes, start on the filling. In another bowl, whisk together six large eggs, three cups of granulated sugar, four tablespoons of lemon zest, one cup of lemon juice, and one cup of all-purpose flour.

Whisking together the ingredients for the lemon custard layer of lemon bars in a medium mixing bowl.

7. Once the crust has cooled, pour your lemon filling over the top. Return to the oven and bake for 35 minutes.

Glass baking dish filled with shortbread crust and uncooked lemon custard mixture.

8. Remove from the oven and allow them to set before slicing. You know your lemon bars are set when the center is no longer jiggly. Cut your gooey lemon bars into squares and dust them with powdered sugar. Dig in!

How to Cut Lemon Bars Cleanly

First, remember to wait until your bars have set, then dampen your knife with water before slicing. Use one downward motion to cut through. After each cut, wipe off and dampen your knife, repeating until all of the lemon bars have been sliced.

For even easier cutting, line your baking dish with parchment paper (with extra paper hanging off the sides). After your lemon bars have set and cooled, remove the pre-cut lemon bars from the pan, place them on a large cutting board, and cut using the method outlined above. 

Several sliced lemon bars dusted with powdered sugar on a white plate.

Storage and Freezing

Store any leftover lemon squares in an airtight container or on a tray covered with aluminum foil. They should last for up to a week when stored in the refrigerator. You can also freeze your lemon bars if desired and enjoy them for up to 4-6 months. This is a perfect option if you want to make an easy dessert ahead of time for your next summer gathering or barbecue.

How to Serve

You can serve your easy lemon bars fresh out of the oven as soon as they’ve cooled. They’re delicious either warm or at room temperature. If you’ve stored your lemon bars in the fridge or freezer, you can heat them up in the microwave, oven, or toaster oven when you’re ready to enjoy them. They’re perfect for parties, an afternoon coffee date, and even bake sales.

More Dessert Recipes:

  • Chocolate-Covered Cheesecake Bites
  • Lemon Blueberry Cookies
  • Raspberry Cookies
  • Toffee Pecan Bars
  • Arroz con Leche

If you try making this Lemon Bars Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Several sliced lemon bars dusted with powdered sugar on a white plate.

Lemon Bars

5 from 8 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This easy lemon bars recipe is the perfect summer treat. Made with a rich buttery shortbread crust topped with a perfectly sweet, tart, and thick lemon custard filling, they’re irresistible and guaranteed to brighten up any afternoon!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 258 kcal

Ingredients
 
 

For the Crust

  • ½ pound unsalted butter - at room temperature
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ⅛ teaspoon salt

For the Filling

  • 6 large eggs - at room temperature
  • 3 cups granulated sugar
  • 4 tablespoon lemon zest - less if you prefer a less bold lemon flavor
  • 1 cup fresh lemon juice
  • 1 cup all-purpose flour
  • Confectioners’ sugar - for dusting
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Instructions
 

  • Preheat your oven to 350 degrees F and line a 13×9 inch baking pan with parchment paper so that the parchment paper goes up the sides and spills over (see notes).
  • To make the crust, cream the butter and sugar using a stand mixer or electric hand mixer until light and fluffy (approximately 3 minutes).
  • In a separate bowl, combine the flour and salt. With the mixer on low, add the flour to the butter mixture until just combined.
  • With well-floured hands (this will prevent the dough from sticking to your fingers), transfer the dough to your prepared baking dish. Gently flatten the dough into an even layer, building a ½-inch edge up the side of the pan.
  • Bake the crust for 15 to 20 minutes or until just turning golden brown. Remove from the oven and cool; leaving the oven on.
  • To make the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the egg mixture over the cooled crust and bake for approximately 35 minutes, or until the filling has set.  Remove from the oven and cool at room temperature.
  • Cut into squares and dust with confectioners' sugar. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

Video

Jessica’s Notes

  • Using parchment paper to line your baking dish makes the removal and cutting of the lemon bars so much easier than simply greasing the baking pan. Just make sure to have enough extra parchment paper hanging off the sides – this will act as a hammock to remove the entire sheet of lemon bars from the pan before slicing.
  • You know your lemon bars are set when the center is no longer jiggly.

Nutritional Information

Calories: 258kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 31mg | Potassium: 48mg | Fiber: 0g | Sugar: 29g | Vitamin A: 305IU | Vitamin C: 5.2mg | Calcium: 14mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Easy Lemon Bars, Lemon Bars, Lemon Bars Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

490 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Alfredo says

    December 23, 2022 at 3:48 pm

    5 stars
    Very easy and just the right amount of sweet/sour. Not a complicated recipe to follow.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 26, 2022 at 11:09 am

      Thanks for the great rating and feedback, Alfredo 😀

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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