You only need 7 ingredients to make these lemon bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. Always bake lemon bars at a lower temperature to avoid over-baking. See recipe notes for important tips. They're simply the best lemon bars and are perfect for picnics, bake sales, spring brunches, baby showers, and bridal showers.
Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13-inch glass baking pan (do not use metal) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.
Reviews
Barb on 2025-07-07 (5 stars): Family loved these bars! I have another lemon bar recipe, but I never make them because it is too time intensive. This recipe is quick and easy, even the clean up. I will defintly make these again!
Yesenia on 2025-07-15 (4 stars): First time baking these. My Lemon Bars, you can taste the egg. Not sure what I did wrong. But other than that I thought they tasted good.
Elena C on 2025-07-16 (5 stars): Are these safe at room temp? It says to serve chilled but not that they *have* to be store refrigerated.. I love this recipe, it's my go to, simple prep for a punchy and delicious payoff. But I made this late last evening and unintentionally fell asleep before I put them in the fridge. They were out at room temp for about 6 hours after they cooled until I got up this morning and put them in the fridge.
Sue Perkins on 2025-07-19 (5 stars): You will not find a better lemon bar recipe. I love the tartness of the lemons. Be sure to use fresh lemon juice. It make a difference. I have tried many recipes and this is a definite keeper. Follow the recipe and you will not be disappointed.
Paula on 2025-07-19 (5 stars): Finally an easy and fool proof and so very good lemon bar!!!! I won't be keeping or making any other recipe ever!!! Thanks
Lindsey Smallwood on 2025-07-23 (5 stars): I Give this recipe 1 million Bajillion stars it was so tasty.
Taylor on 2025-07-27 (5 stars): I didn’t have quite the full amount of lemon juice so subbed in about 1/8 cup of lime juice. Still came out great and it was my first time making something like this!
Katherine Cohen on 2025-08-03 (5 stars): This is my go-to lemon bar recipe! My sister requested I make this specific recipe as part of the dessert table at her wedding and they were such a hit! Thank you so much for this great recipe!!
Chip Grandits on 2025-08-03 (5 stars): Wow perfect texture on the lemon curd, and pre-baking the crust worked like a charm
Mine took over 30 minutes, and cracked and sank a little in the middle. (I am in Colorado, over a mile high, and pretty dry) But after dusting with confectioners sugar and cutting into bars, they looked perfect.
Lex on 2025-08-08 (5 stars): OMG THESE RULE. Completely delicious and addictive. They are best on the 3rd day after baking.
I made some alterations inspired by the Barefoot Contessa recipe:
— Added 2 tbsp. Lemon zest to the filling and sprinkled more on before baking
— Added 1 tsp. Vanilla extract to the filling
— Used 1/2 cup flour instead of 6 tbsp. Flour in the filling.
I was afraid I had done something wrong when I mixed the sugar and eggs and it was a gloopy texture, but it all baked perfectly.
