The Best Lemon Bars
These really are the best lemon bars on the planet with the perfect ratio of crust to delicious, creamy, ultra-lemony filling and a healthy sprinkle of powdered sugar. YUM!
For as much as I’m a chocolate lover through and through, there are just certain times when lemon bars, and only lemon bars, will do.
It took me a while to get lemon bars perfected just the way I like them (meaning, a substantial crust to filling ratio to cut the sometimes overbearing sweet tanginess of the lemon filling).
And while the lemon filling is perfectly and very robustly lemon, it doesn’t overpower in a way that makes you think “wow, I’m not going to be able to eat anything lemon for a week!” after tasting one.
Brian sums up lemon bars like this: “it’s rare that I actually crave lemon bars, but when they are sitting there right in front of me, I can’t stop eating them!”
Yep, lemon bars are like that. Totally irresistible.
Also, lemon bars are so, so easy to make.
The shortbread-like, buttery crust of the bars is quickly mixed together, pressed into a pan, and pre-baked for a few minutes. While the crust bakes, the quick and easy lemon curd filling is whisked together and poured right on top of the hot crust and baked again.
Don’t forget the sprinkle of powdered sugar! Not only does it help pretty up the bars a little bit, but the light sweetness helps cut the delicious, but strong, tanginess of fresh lemon.
Fresh lemon juice vs bottled lemon juice
In the case of people vs lemon bars, it has been proven time and time again that using fresh lemon juice is the only way to go. The flavor of bottled lemon juice will make the bars taste artificial and flat. It will take about 3-4 lemons for this recipe (you’ll want to zest them before you juice them, because you’re using both the zest and juice!).
How this recipe has changed over the years
As with any recipe that I make dozens and dozens of times, I find that over the years I’ll make a few changes just simply based on my own preferences. In this case, it’s all about How Mel Enjoys Her Lemon Bars in Different Phases of Life.
This recipe has been on my site for over five years and in that time, I’ve found that sometimes I’ll increase the butter from 1 1/2 sticks to 2 sticks (1 cup) so the crust is more buttery and less crumbly (I left the original recipe written below for people that love that version – I still love it, too!).
Also, if I’m lazy (ahem, often), instead of cutting in the butter with a food processor or two knives, I soften or slightly melt the butter and mix all the crust ingredients together with an electric mixer and then press into the pan.
If you’ve been on the search for the best lemon bars, I think you’re going to love this recipe!
One Year Ago: Make-Ahead Sausage and Egg Breakfast Bake
Two Years Ago: Blueberry Fool
Three Years Ago: Perfect Corn on the Cob
Perfect Lemon Bars
Ingredients
For the Crust (see note for adaptations):
- 1 ¾ cups (249 g) all-purpose flour
- ⅔ cup (76 g) powdered sugar, plus extra to sprinkle on bars
- ¼ cup cornstarch
- ½ teaspoon salt
- 12 tablespoons (170 g) butter, 1 1/2 sticks, at cool room temperature, cut into 1-inch pieces
For the Filling (see note for thicker filling):
- 4 large eggs
- 1 ⅓ cups (283 g) granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons grated lemon zest, from 2 large lemons
- ⅔ cup freshly squeezed lemon juice, from 3 to 4 large lemons
- ⅓ cup milk
- Pinch of salt, about 1/8 teaspoon
Instructions
- Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line a 9X13-inch baking pan with foil or parchment paper and lightly grease the foil/parchment (optional: it helps with removing the bars after baking, but you can instead grease the pan with nonstick cooking spray).
- Whisk together the flour, powdered sugar, cornstarch, and salt (this can be done in a food processor or in a large bowl by hand). Add the pieces of butter and cut the butter into the dry ingredients using a pastry blender, two knives or your fingers (taking care not to melt the butter too much – you might try freezing the butter and grating it into the dry ingredients on the large holes of a box grater) or process in the food processor for 8 to 10 seconds and then as needed until the mixture resembles coarse meal.
- Sprinkle the mixture into the prepared pan and press into an even layer on the bottom. Refrigerate for 15-30 minutes. Bake until very lightly golden brown on the edges, about 15-20 minutes.
- For the filling, whisk together the eggs, sugar, salt, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.
- Pour the filling onto the warm crust; reduce the oven temperature to 325 degrees and bake for about 18-20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.
Notes
Recommended Products
Recipe Source: adapted slightly from Cook’s Illustrated (used salted butter instead of unsalted, lowfat milk instead of whole milk, and a few other very minor changes) in combination with my mom’s 40-year old recipe
Recipe originally published July 2013; updated with new photos, commentary, and recipe notes.
I made these last night and they were heavenly! Just like a ray of sunshine!!
Lemon Bars were the first thing I ever baked by myself! I was 12 years old and SO proud that I made them no less than 50 times in one year, eating most of them before they’d even cooled in the pan. I still have my handwritten/doodled/colored recipe card that I penned when I was 12 and this new recipe will go alongside of it 🙂 Can’t wait to try these!
I followed your recipe and just took my lemon bars out of the oven. I can’t wait to try it out! It’s the first time I’ve made lemon bars so… 🙂
My mom never made Lemon Bars, but I had an aunt that made them for family parties. I would eat so many I would be sick. Now they are a staple and I confess, I sometimes have to make them in the winter to satisfy lemon cravings! I can’t wait to try these perfect ones!
OMG Mel, I just had to come back to this post to let you know how glad I am that you shared this recipe. I’m currently eating these lemon bars right now and they truly are “perfect!” They remind me so much of my mom’s lemon meringue pie. Thank you for my new favorite lemon bar recipe. 🙂
Is it okay to use shortening instead of butter with this recipe?
Hi Sophie – I wouldn’t recommend it. The butter is what helps the crust taste spectacular.
I tried these–and loved love loved them!
But my crust was not super. I think it must have been due to the butter being too soft. I blended it all in my Ninja, but the butter didn’t crumble evenly and I had spots of good crust and spots of bad crust. I will try grating it next time!
I made these lemon bars for dessert tonight and as with all your recipes, they were delicious! I have made your French Bread Rolls many times. For a family picnic, I decided to use this roll recipe and make pepperoni rolls with it. Oh, the compliments and I am truly expecting Food Network to call me any time now . . . 🙂
Made these for the fourth, delicious! Loved the crust. Definitely my new lemon bar recipe, thanks for sharing.
Hi Mel,
Made the lemon bars today – PERFECT. Perfect amount of tartness versus sweet and I loved the crust! I’ve tried several lemon bar recipes and I think this is THE one!
Thanks for sharing and hope you had a great weekend –
Thanks for all the recipes. Just wondering….the oven I have here will only fit an 8X8, maybe a 9X9 square glass pan (IT SUCKS!!)….what do you suggest? Cutting the recipe in half just doesn’t seem like it would result in the proper ratios, although that would be the easiest it seems….any help?? Thanks
Hi Tyler – hmmm, that’s a good question. I’d probably halve the recipe and use a 9X9 pan. I think the amounts would be way too much for an 8X8. Even with a 9X9, when you make the crust, eyeball it because you may want to only add 3/4 of it (but I think a full halved recipe of the filling should be fine). Good luck!
Love the look of this. Need to make it ASAP. There goes my diet 🙂
R
These look amazing. i’m going to make these next Sunday. The crust in the recipe I currenty use is hard to cut through, so I’m interested in a crust that is a little softer and less brittle. Btw, 3 of your recipes made an appearance at our July 4th bbq- grilled island chicken ( which out-did 1 other meat choice), the sugar cookie bars- I kept the icing white and added red white and blue star sprinkles ( they were so cute),But the grand finale was the red white and blue layered drink, which I made at the last minute , and everyone was already at the table, so when I brought the big, clear pitcher in, they were all amazed. I felt like I was on food network.
Okay, your description of Sundays growing up fits mine exactly! I’m so glad you went for a thicker crust – I can’t get enough butter, ever! Thanks again, Mel! “Bless your beautiful hide!”
Thanks for posting these, Mel. I needed to make dessert for the 4th, and I had no lemons but plenty of limes. I reduced the salt a bit, used limes, and added one drop of green food coloring. The lime bars are delicious!
Thank you for this recipe! I have a summer party to go to tomorrow; I did a search on Pinterest for “lemon”, and this was the best-looking photo of the bunch. : ) I’m glad there’s no butter in the lemon topping – butter should be tucked into flaky little pockets of dough, not makin’ my lemon all butter-flavored. And I just realized this was a recent post! Perfect timing!
How did I know you would love Anne of Green Gables?? (did I mention I have an Anne??)–just finding kindred spirits makes lemon bars more delicious–and I’m glad you mentioned Cook’s Illustrated–we just got one for Christmas that I’ve only skimmed, so I may need to move it to my easytoreach cupboard now! 🙂 Best wishes w/ all of the house-improving!
Thanks Mel, i had a bag of lemons in the fridge and was looking for recipe ideas when i saw your post. they turned out EXCELLENT! i’ve had good recipes with shortbread crusts but the cornstarch does bring it to a whole other level of yummy. thanks for the yummy homemade recipes you post 🙂
I’ve been on the search for an easy lemon bars recipe and here you are posting one! This is why I love your blog so much 😉
Are lime and lemon bars interchangeable?
(will try this recipe one day)
I love you for these. I *have* been craving lemon bars, even went out and bought lemons a little bit ago and then didn’t do anything with them because I didn’t have a reliable recipe. So thank you for these, I’m sure they will be perfect!!
Ina Garten is my hero indeed. But there have been a few ‘misses’ I’ve made from her recipe collection. For instance, there was the famous Truffle Butter Pasta debacle of Christmas Eve 2010. FOUL. I guess our palettes can’t agree on everything. So yeah, I don’t think the 3 cups of sugar lemon bars would sit well with me. Nasty.
Hi Mel! These lemon bars look so good! Do you think you can freeze lemon bars, or will it ruin the texture? Also, how long do these stay good at room temperature for or would you recommend storing them in the fridge?
Michelleou – I’ve had bad luck freezing lemon bars so I don’t recommend it. The one time I tried it, the texture was super funky after thawing. I would say these stay good for 2-3 days. I like to store them in the refrigerator.
Thank you for the warning about freezing. But it is good to know I can make these on Friday. The Open House party is Sunday afternoon.
These really do look like the perfect little lemon bars! I want a dozen! … And I ain’t takin’ them to no party.
Oh Mel, How you always seem to know what I need on a Wednesday morning. Lemon bars, pure perfection!
Also wanted to say how very much I love you site. I can always count on your recipes to make delicious meals that my whole family will eat. Thank you for making meal planning easy and very enjoyable…not to mention tasty.
Made these to share with our neighbors tonight. They are perfect! Perfectly sweet, perfectly tart! Loved by everyone!
You named two of my favorite movies of all time. Along with one of my favorite desserts, and this was a perfect post just for me. Can’t wait to try these lemon bars!
I love all things lemony! Especially this time of year! My mom would go crazy for these too! So glad you have the perfect ones for us to make! 🙂
I loved Ina Garten too, but her lemon bar recipe is horrid. Thank you for giving us a new alternative!
Lemon Bars are one of my favorite desserts! I prefer them with a lemon glaze, though, instead of powdered sugar. I think I might try your bar recipe and replace the powdered sugar on top with a glaze. 🙂
Ok, I don’t know if I love AofGG more or lemon bars?! Eating these beautiful tart, buttery squares while watching my favorite movie series….that IS perfect!!!!
I too crave lemon bars even though I’m a confirmed chocoholic.There are days when even chocolate doesn’t cut it. I’ve used the same recipe for over 25 years but I’ll have to try these, my recipe doesn’t have cornstarch. If it wasn’t so hot & humid today I’d try them right away. So now the craving begins……
These look divine:) I can’t wait to make them!
I saw others comment that they never crave lemon bars. I’m not sure I ever crave them either; can only say that I do like them…but then I make them and simply CAN NOT stop eating them! I’ve been making a recipe for, umm, 25 years that friends say are the best. Our recipes differ slightly but both have a lot less sugar than Emeril’s! I’m going to make yours next time; I’m now dying for a taste test comparison!
Oh yes… lemon bars! Can’t wait to try your recipe!!!
Love lemon bars. Thanks Mel. I think I already copied this one. You offered it a while back. Happy 4th!
I don’t even like lemon flavored desserts but these look beautiful and absolutely scrumptious!
I agree that it is so hard to find just the right combo for lemon bars and so I had given up on making them. Can’t wait to try these. They sure look perfect!
I am a huge fan of cooks illustrated cookbooks. A few years ago I bought several on eBay but it seems like I never take time to sit down and look through them. Anyway, my family loves lemon bars and I know these will be great!
My weakness. So funny how you describe baking something and devouring them while watching weakly shows. I use to bake brownies every Sat and devour half the pan while watching 21 Jump St.
I tried making lemon bars from scratch. Once. That didn’t go so well. So now I am loyal to Krusteaze. And I tried their recipe suggestion on the box of adding cream cheese to them and they blew my mind. They weren’t cheesecakey so much, like Baker’s Square Lemon Supreme pie. Which I don’t understand why I don’t like because I LOVE cream cheese AND lemon meringue pie. But not that together. So if you ever see the box of Krusteaze in the store, check out the recipe on the back, you should love it. And they also have lime bars. Margaritas anyone?
I love lemon bars but have never tried making them. Now that I have the perfect recipe, I think I’ll have to!
I really do not care for lemon anything, but lemon bars is one thing that I will eat that has lemon in it. Thanks for sharing, I will have to try these for sure.
This recipe is almost exactly like Emeril’s Super Lemony Lemon Squares. The only difference is he has an optional 2TBS limoncello in the filling, which I’ve never used. And I have to agree, this recipe is really amazing. I, too, like lots of crust and I can’t stop eating these once they’re made. 🙂
I have been waiting for you to post this. Lemon bars are my fav! Can’t wait to try this recipe. Thanks!
These look delicious. I will certainly try your recipe.
I never crave lemon bars either. But… Yowza! They look good!
Yum! Lemon bars are one of my family’s favorite! Will give these a try. Thanks!
Yum! My love for lemon is second only to my deep love for chocolate. I’ll totally give these a try!
Lemon bars are my favorite dessert! These look heavenly!
If you put the word perfect before lemon bars, I just have to try them! It´s an elusive recipe, and I think it´s made worse by the difference in the lemons throughout the year. But I love your comments on this one. And they look so perfectly perfect! btw, I agree 100% with your comment about IG recipe.