These are the lemon bars that show up at baby showers, church potlucks, bake sales, and “I just need something sweet in the fridge” moments. They’re bright and lemony without being puckery, rich without being heavy, and they slice up neat and pretty every single time.
I’ve made these lemon bars so many times I don’t even have to think about them anymore—and that’s how you know a recipe is a keeper.
If you’ve ever had a lemon bar that was too eggy, too runny, or so sweet it made your teeth ache—don’t worry. These check all the boxes. A sturdy, buttery shortbread crust. A smooth, tangy lemon topping that sets just right. And powdered sugar on top because… well, of course.
I’ve tried a lot of lemon bar recipes over the years, and I always come back to this one. It’s dependable. It feeds a crowd. And it’s even better the next day, which is a small miracle in the dessert world.
Why This Recipe Works (Trust Me on This)
- Cornstarch in the crust keeps it tender instead of tough.
- Cold butter gives you that melt-in-your-mouth shortbread texture.
- Six eggs might sound like a lot, but that’s what makes the filling silky and sliceable.
- Plenty of lemon juice keeps the sweetness in check—no bland lemon bars here.
This is not a fancy, fussy dessert. It’s a classic, done right.
A Few Tips Before You Start
- Use a metal pan. Glass pans change the bake time and can make the crust too soft.
- Line the pan well. Heavy-duty foil or parchment with an overhang will save you later—just lift the whole thing out like you meant to do that all along.
- Zest before you juice. Ask me how many times I’ve forgotten. Just do it first.
- Let them cool completely. I know it’s hard. Walk away. Make coffee. These need time to set.
Best Ever Lemon Bars with a Buttery Shortbread Crust
These lemon bars are buttery, bright, crowd-pleasing, and make-ahead friendly.
Luscious Lemon Bars (The Ones Everyone Asks For)
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Kitchen Essentials
Ingredients
For the Crust
- 1¾ Cups All-Purpose Flour spooned and leveled
- ¼ Cup Cornstarch
- 1 Teaspoon Salt
- 1 Cup Confectioners’ Sugar
- 1 Cup Unsalted Butter 2 sticks, cold and cut into ½-inch pieces
- Extra confectioners’ sugar for dusting
For the Lemon Topping
- 6 Large Eggs
- 3 Cups Granulated Sugar
- ⅔ Cup Lemon Juice bottled or about 5–6 lemons if fresh-squeezed
- ⅔ Cup All-Purpose Flour
- 2 Tablespoons Lemon Zest optional, but lovely
text ingredients
Instructions
Make the Crust
- Preheat the oven to 350°F and set the rack in the middle.
- Line a 9×13-inch metal baking pan with heavy-duty foil, pressing it into the corners and leaving an overhang on the sides. Spray lightly with nonstick spray. This helps with easy lifting out of the bars.
- In a food processor, pulse the flour, cornstarch, salt, and confectioners’ sugar just to combine. Add the cold butter and pulse until the mixture looks like coarse sand.1¾ Cups All-Purpose Flour, ¼ Cup Cornstarch, 1 Teaspoon Salt, 1 Cup Confectioners’ Sugar, 1 Cup Unsalted Butter
- Sprinkle the mixture into the prepared pan and press firmly into an even layer, building up a thin edge around the sides. This helps the filling not spill over the edge and get under the crust. I like to use the bottom of a measuring cup.
- Chill the crust for 30 minutes (or freeze for 15 if you’re impatient like me).
- Bake for 15–20 minutes, until lightly golden.
Make the Filling
- In a large bowl, whisk together the eggs, sugar, lemon juice, zest (if using), and flour until smooth and lump-free.6 Large Eggs, 3 Cups Granulated Sugar, ⅔ Cup Lemon Juice, ⅔ Cup All-Purpose Flour, 2 Tablespoons Lemon Zest
- Give it one last stir, then pour the filling over the hot crust.
- Return to the oven and bake for 35-40 minutes, until the top is set and doesn’t jiggle in the center.
- Cool completely on a rack. This will take several hours, and it’s worth it.
Cutting & Serving
- Use the foil overhang to lift the bars out of the pan. Gently peel away the foil, then cut into squares or triangles with a sharp knife. Right before serving, dust generously with confectioners’ sugar.Extra confectioners’ sugar
- Store covered in the refrigerator for up to 4 days. They’re wonderful cold, but just as good at room temperature.
Your Own Private Notes
Notes
Notes
Make-Ahead & Freezer Notes
These lemon bars freeze beautifully. Once fully cooled, wrap the whole pan tightly and freeze for up to 3 months. Thaw overnight in the fridge, then cut and dust with sugar before serving.Troubleshooting (Because Someone Will Ask)
- Too soft in the middle?
They likely needed a few more minutes in the oven—or more cooling time. - Crust sticking?
Heavy-duty foil or parchment makes all the difference. - Too sweet?
Serve chilled and use a light hand with the powdered sugar.
Salted VS Unsalted Butter
This recipe calls for unsalted butter. Therefore, we add salt in the recipe. This allows for accurate measurements. However, if you choose to use salted butter, then omit the salt in the recipe.Fresh VS Bottled Lemon Juice
Fresh lemon juice is wonderful in this recipe. If you can get Meyers lemons, even better. With that said, I have made this recipe successfully using bottled lemon juice. That way, you can make it any time of the year you’re craving this luscious dessert.Nutrition
A few of my favorite things
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Helpful Tips (The Kind You Only Learn After Making Them a Lot)
• Fresh vs. bottled lemon juice
Fresh lemon juice gives the brightest flavor, but I’ll be honest—good bottled lemon juice works just fine in a pinch. If you’re bringing these somewhere special, go fresh. If it’s a Tuesday night, no one will know.
• How to get clean cuts
For picture-perfect bars, chill them first. Use a long, sharp knife and wipe it clean between cuts. This makes a big difference, especially for squares.
• If the top browns too fast
Every oven has a personality. If the edges start to brown before the center is set, loosely tent the pan with foil for the last 10 minutes.
• Don’t skip the chill time
The bars will finish setting as they cool. Cutting too early leads to soft centers, and patience here really pays off.
• Powdered sugar timing matters
Always dust right before serving. If you dust too early, the sugar melts right in—and while it still tastes fine, it won’t look nearly as pretty.
Easy Variations (Still Classic, Just a Little Fun)
• Extra-Lemony Version
Add the lemon zest—don’t skip it. You can even rub the zest into the granulated sugar with your fingers before mixing to release more flavor.
• Orange or Lime Bars
Swap the lemon juice and zest for fresh orange or lime. Lime is especially good in the summer and pairs beautifully with coconut on the side.
• Meyer Lemon Bars
If you can get Meyer lemons, use them. They’re sweeter and less sharp, so the bars taste a little softer and more floral.
• Coconut Shortbread Crust
Replace ¼ cup of the flour in the crust with finely shredded unsweetened coconut. It’s subtle but lovely with citrus.
• Holiday Twist
Add a teaspoon of vanilla to the filling for winter gatherings. It warms the flavor without overpowering the lemon.
If you’re looking for a no-fail dessert that feels homemade in the best possible way, this is it. I’ve made these for decades, and they’ve never let me down. If lemon desserts have a hall of fame, these bars earned their spot a long time ago.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
These are a family favorite at our house.