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 and lemon zest (if using) 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
Carrie L on 2026-03-05 (5 stars): Forgot to leave 5 stars on my review.
Jodie on 2026-03-09 (3 stars): These were a little too sweet for me. If I make them again I will cut the sugar by 1/2 cup to start. I just don't know how it will affect the outcome with all the eggs.
Francesca Pope on 2026-03-10 (3 stars): I really enjoyed the flavour of these bars but I found the eggs partially floated to the top and formed this odd spongy layer which I removed. I was able to salvage quite a bit of the lemon curd and they tasted good after but not sure where I went wrong here? The eggs were well incorporated with a whisk and I used 6 medium to small eggs rather than large as instructed. Any advice would be helpful here as they were very yummy other than that!
M on 2026-03-11 (5 stars): I made these for my coworkers last week and I am making them again this week because they all begged for them!!!! I always use your website when looking for a recipe because you never let me down queen keep sparkling on
Marshall Almeida on 2026-03-12 (3 stars): I followed this recipe to a T and found that the pan size in this recipe is definitely too small.
I used a 9 X 13 glass pan (as the recipe calls for) and the crust took almost 15 minutes extra to get any browning at all and the lemon filling took nearly 25 minutes extra (some of that at 350° ) and never fully set in the middle, even after being in fridge for several hours. If making again, I would use a much bigger pan so the ingredients will spread thinner.
claire on 2026-03-13 (5 stars): these are fantastic!!! shortbread and curd did need extra time though.
Dawn on 2026-03-13 (5 stars): Hi Lexi,
Thanks for that quick reply
I will definitely try making them again, because while I still smelled the eggs a bit even after cooling, I received great reactions from those who tried them (one of the compliment was that it's something you would be able to buy at a café)! So next time I make them I'll be minded of the time/temperature of the oven.
Thank you so much!
Calla on 2026-03-28 (5 stars): I made this with 1/2 cup clementine juice and 1/2 cup lemon juice. They turned out fantastic!
K. Herron on 2026-03-14 (5 stars): Love this recipe, they taste great. I didn't experience the egg smell as other noted. I did use real lemon juice and also added lemon zest to the crust as well as the filling. I made them for my husbands b-day, he loves lemon. I will also make these for Easterm too! Enjoy! Thanks, Sally!
t.g. on 2026-03-15 (5 stars): Wow. What more can I say. I made them with Meyer lemons, hands down best lemon bars I’ve ever had!
jess on 2026-03-15 (5 stars): Cannot get over these lemon bars! I don't even like lemon flavored food. These exceeded my expectations! Another incredible recipe from Sally and team! Super easy to bake.
Mark O on 2026-03-20 (4 stars): I made this today, very proficient baker, it was really delicious but the lemon mix somehow ended up under the shortbread essentially the finished product was upside down. Any idea what might have happened?
Michele Laurenzana on 2026-03-25 (5 stars): These lemon bars are really quite decadent. My family were in love with them. Thank you!
Diana on 2026-04-02 (5 stars): Hi Sally, I have made these lemon bars and they are to die for. My question is a simple yes or no answer before I attempt it. Is it ok to split the recipe to fit 2 8" square glass pans? Or what other size glass pan do you recommend since I don't have a 9.5 x 13?
