Lemon Bars (Easy, Bright, Best Ever)

Lemon bars with a thick buttery crust and a bright lemon filling, dusted generously with powdered sugar and cut into squares.
Lemon bars are sweet, tangy, and the perfect cozy dessert for citrus lovers. You get a buttery shortbread crust and a bright lemon filling that sets up smooth and sliceable. These lemon bars are easy, classic, and always a crowd favorite.

Introduction

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The secret is baking the crust first so it stays crisp under the filling. Then you whisk the filling just until smooth and pour it right on top. Once cooled, a generous powdered sugar dusting makes them look bakery-ready.

These lemon bars are a reader-favorite for potlucks, cookie trays, and spring parties.

Why You’ll Love This Lemon Bars

Sweet-tart balance: Bright lemon flavor with a buttery crust.
Easy dessert bars: Simple steps, big payoff.
Perfect for sharing: Cuts into neat squares.
Make-ahead friendly: Best after chilling.
Party classic: Always the first tray to go.

Ingredients for the Best Lemon Bars

Image: Ingredients on a counter including butter, flour, sugar, eggs, lemons, powdered sugar, and a baking pan.

Ingredients for lemon bars including butter, flour, sugar, eggs, lemons, and powdered sugar — Butter, lemons, and simple pantry staples make the best lemon bars

Crust

All-purpose flour (2 cups): Shortbread base.
Powdered sugar (1/2 cup): Makes crust tender.
Salt (1/4 tsp): Balances sweetness.
Unsalted butter (1 cup, cold and cubed): Creates a rich, crumbly crust.

Filling

Granulated sugar (2 cups): Sweetens the tart lemon.
All-purpose flour (1/4 cup): Helps filling set.
Eggs (4): Structure for the custardy filling.
Lemon juice (2/3 cup): Bright flavor.
Lemon zest (2 Tbsp): Extra lemon punch.

Topping

Powdered sugar: Dust right before serving.

Lemon Bars Recipe Step-by-Step

Image: Four panel collage showing crust pressed, baked crust, filling poured, and finished bars sliced and dusted.

Four-step collage showing pressing crust, baking, mixing and pouring filling, and finished lemon bars sliced and dusted — Bake the crust, pour on lemon filling, bake again, then chill and dust with sugar

1. Bake the crust.

Heat oven to 350°F. Mix flour, powdered sugar, salt, and butter until crumbly. Press into a parchment-lined 9×13-inch pan. Bake 18–20 minutes until lightly golden.

2. Make the filling.

Whisk sugar and flour, then whisk in eggs, lemon juice, and zest until smooth.

3. Bake again.

Pour filling over hot crust. Bake 20–25 minutes until the center is set.

4. Cool and chill.

Cool completely, then chill 2 hours for clean slices.

5. Dust and slice.

Dust with powdered sugar right before serving and cut into squares.

Tips for Perfect Lemon Bars

Bake crust first: Keeps it crisp.
Chill before slicing: Cleaner squares.
Dust last: Powdered sugar melts if added too early.

Variations & Substitutions

Lime bars: Swap lemon for lime juice and zest.
Extra tart: Add more lemon zest.

Make-Ahead & Storing

Fridge: Store covered 4–5 days.
Freeze: Freeze up to 2 months. Thaw in fridge.

Serving Suggestions & Pairings

Perfect on dessert trays
Serve with berries
Great with coffee or iced tea

Reader Review

These lemon bars had the perfect sweet-tart balance. The crust stayed crisp and buttery!

If you make this Lemon Bars, I’d love it if you leave a rating and a comment. And share it with someone who’d enjoy it! How would you customize your Lemon Bars?