Easy Homemade Lemon Bars Recipe — Bright, Tangy & Simple to Make

Classic lemon bars with a sweet-tart lemon filling, a buttery crust, and a soft pastel hue — a delightful addition to any spring menu.

I’m a softie for lemon desserts, and lemon bars might be my favorite. The custard-like lemon filling over a tender, shortbread-style crust is bright, refreshing, and pleasingly simple. Their pale yellow color makes them especially lovely for spring celebrations like Easter or Mother’s Day.

Lemon bars also make a thoughtful homemade gift. To package them, dust the tops with powdered sugar so pieces don’t stick, and wrap in wax paper with a ribbon for a pretty presentation.

What You’ll Need

This recipe has two parts: a short, buttery crust and a sweet-tart lemon filling. Both are straightforward and use common pantry ingredients.

For the Crust

• Butter: 1 cup (2 sticks) unsalted, softened
• Sugar: 1/2 cup granulated sugar
• Vanilla: 1 teaspoon pure vanilla extract
• Salt: 1/2 teaspoon
• Flour: 2 1/4 cups all-purpose flour

For the Filling

• Sugar: 2 cups granulated sugar
• Flour: 1/4 cup all-purpose flour
• Eggs: 6 large eggs
• Lemon Juice: 3/4 cup fresh lemon juice (about 6 lemons)

To Garnish

• Lemon slices: Thin slices for garnish, optional
• Powdered sugar: For dusting, optional

How To Make The Best Lemon Bars

These lemon bars are easy to make; the main time commitment is cooling so the filling sets properly.

1. Preheat and prepare pan: Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the crust: In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes). Add the vanilla and salt, then gradually add the flour until a smooth dough forms. Press the dough evenly into the prepared pan.
3. Bake crust: Bake for 20–23 minutes, until lightly golden. Remove and let cool for about 30 minutes.
4. Prepare filling: Whisk together the sugar, flour, eggs, and lemon juice until fully combined. Pour the mixture over the cooled crust.
5. Bake and cool: Return to the oven and bake for 23–25 minutes, until the filling is set. Let cool at room temperature for 1 hour.
6. Chill and cut: Refrigerate for 3–4 hours (overnight is best). Use the parchment overhang to lift the slab from the pan and transfer to a cutting board. Use a sharp knife to slice into 16 bars.
7. Serve: Dust with powdered sugar and top with lemon slices if desired. Store in the fridge.

Tips for Success

Small techniques make a big difference in the final result.

• Press the crust firmly: Pack the crust into the pan evenly and firmly so it bakes into a sturdy base that won’t crumble when sliced.
• Heat the knife: For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
• Variation: Swap key lime juice for lemon juice for a tangy twist; add a drop of green coloring for a festive look.

How To Remove Lemon Bars from the Pan

• Parchment with an overhang makes it easy to lift the entire slab from the pan. If you prefer not to use parchment, a greased pan will work but can make removal trickier.
• Cut parchment strips long enough to hang a couple inches over each side for a secure grip.

How to Store

• Store lemon bars in the refrigerator in an airtight container or wrapped individually. They keep well for up to one week.

Can I Freeze Lemon Bars?

• Yes. Wrap individual bars tightly in plastic wrap and place in a freezer-safe container for up to three months.
• Thaw in the refrigerator or at room temperature for 30–60 minutes before serving.

Easy Lemon Bars

These classic lemon bars have a sweet-tart lemon filling, a buttery crust and a beautiful pastel color — perfect for spring.

Prep Time: 35 minutes

Cook Time: 45 minutes

Chill Time: 3 hours (overnight recommended)

Total Time: about 4 hours 30 minutes

Servings: 16

Ingredients

For the Crust

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour

For the Filling

• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 6 large eggs
• 3/4 cup lemon juice (about 6 lemons)

To Garnish

• 1 lemon, thinly sliced (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
2. Cream butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add vanilla and salt.
3. Gradually add flour and mix until a smooth dough forms. Press into the prepared pan.
4. Bake the crust for 20–23 minutes, until lightly golden. Cool for about 30 minutes.
5. Whisk together sugar, flour, eggs, and lemon juice until smooth. Pour over the cooled crust.
6. Bake 23–25 minutes, until the filling is set. Cool at room temperature for 1 hour.
7. Refrigerate 3–4 hours or overnight. Lift from the pan using the parchment overhang and cut into 16 bars.
8. Garnish with powdered sugar and lemon slices, and serve. Store covered in the fridge up to one week.

Nutrition

Serving: 1 bar | Calories: 323 kcal | Carbohydrates: 48 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 8 g | Sugar: 32 g

Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and tools used.

More Spring Dessert Recipes

Looking for more spring treats? Here are some favorites to try.

• Red Velvet Crinkle Cookies
• Fudgy Homemade Brownies
• Homemade Banana Pudding