Lemon Bars

Lemon Bars

Lemon Bars

Classic lemon bars with a flaky shortbread crust and sweet/tart lemon filling. A dusting of confectioners’ sugar is all it needs to finish it off. A refreshing taste of summer in these easy to make lemon bars! They have just enough tartness to make them not too sweet and lots of lemon flavor with the freshly squeezed lemon juice. And for added lemony goodness, an extra burst of flavor from the lemon zest. Mmm, so good!

Confession time – there’s no doubt, too many in my family have a bit of a sweet tooth. On the other hand, I usually crave something a little fruity. Fortunately, these lemon bars are perfect for all of us! A little sweet, a little fruity, delicious!

These lemony bars are one of my favorite go-to recipes for treating my family and friends, as well as when I need something to bring to a bake sale or potluck.

Lemon is the Key

I know it might seem like an unnecessary step, but please squeeze your own fresh lemons. Lemon bars are meant to highlight the lemon flavor, don’t settle for bottled juice. Forget the stuff in a jar, even if it seems like an easy shortcut. You’re not going to get the same fresh lemony flavor. And, where would that wonderful lemon zest, oozing with lemon oil come from? Buy 7 or 8 fresh lemons and you won’t regret it! Lemons even offer health benefits.

To get more lemon juice from your lemons, roll them on your counter or cutting board a few times. Use gentle pressure, you’ll feel the lemon loosen up a bit. Another option is to pop the whole lemons into the microwave for about 10 to 20 seconds.

Pan Size Matters for Lemon Bars

I use a standard 9″ x 13″ baking pan for this recipe, but I often substitute an 7″ x 11″ baking pan for incredible deep dish lemon bars. Some people (me) like the lemon filling to be extra thick. If you choose to make the deep dish variety, you won’t be disappointed. For picnics, potlucks, and bake sales, I’d stick with the standard 9″ x 13″ pan – don’t worry, they’ll be delicious either way!

Dust Lemon Bars with Confectioners’ Sugar

You’ll only need about 1/4 cup confectioners’ sugar to give these lemon bars a nice dusting. Add the sugar to a fine mesh sieve and gently tap the edge to shower a fine sprinkling of sugar over these luscious lemony bars.

More Lemon Recipes

If you like these lemon bars, be sure to check out my other yummy lemon treats:

Lemon Bar Recipe

Luscious Lemon Bars

These lemon bars are so scrumptious! They have a wonderful, flaky shortbread crust with a slightly tart, slightly sweet, lemony filling. Dust with a little confectioners' sugar and you have an amazing dessert that's just right for any celebration.
Prep Time: 15 minutes
Cook Time: 55 minutes
Course: Dessert
Cuisine: American
Tags: tart, lemon, bars, sweet
Servings: 16 Bars



  • 3/4 cup butter, unsalted, cut into small cubes
  • 2 cups flour
  • 1/3 cup light brown sugar
  • 1/2 cup confectioners' sugar, + a little extra for dusting on top
  • 1/4 tsp salt

Lemon Filling

  • 6 large eggs, 4 whole eggs + 2 add'l yolks
  • 2-1/2 cups sugar
  • 1/3 cup flour
  • 1 tsp lemon zest
  • 1 cup lemon juice, freshly squeezed, about 6-7 lemons


Preheat oven to 350° F.

    Grease a 9″ x 13″ pan with butter; line the pan with parchment paper leaving a couple of inches hanging over each side of the pan.

      Make the Crust

      • With a fork, combine the flour, brown sugar, confectioners' sugar, and salt; add the cubes of butter and cut into the dry ingredients, using a pastry cutter or 2 knives, just until the mixture looks like fine crumbs.
      • Press the crumb mixture evenly into the prepared pan; pushing a little up the sides to make a 1/2 inch edge, make sure there are no gaps, holes or cracks in the crust.
      • Bake about 25 minutes or until the crust just begins to turn golden brown.

      Make the Filling

      • While the crust is baking: Whisk together the whole eggs, 2 additional egg yolks, sugar, and flour, until smooth and well combined. Whisk in the grated lemon zest and fresh lemon juice.
      • As soon as the crust is done baking, remove from oven and lower the temperature to 300° F. Immediately pour the lemon filling over the hot crust and put the pan back into the oven. Bake until the filling just sets, about 30 minutes.

      Cool and Serve

      • Cool completely, on a wire rack, then refrigerate for several hours until firm and chilled.
      • Dust with confectioners' sugar. Run a small sharp knife around the outside edge of the bars; then, using the parchment paper, lift the lemon bars out of the pan and cut into 16 – 20 serving size pieces.
      Tried this recipe?Mention @Debbie_Net or tag #DebbieNet!

      Related Posts

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating


      Please Like & Share