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.
Your recipes are the best, Mel! Today is my son’s birthday and he requested a lemon dessert so I’m headed to the kitchen now to make these. Thanks so much!
I needed a dessert for after a spaghetti dinner. My wife and I both thought “Lemon something”. I searched for lemon bar recipes. They were all so different; anywhere from 1 cup of lemon juice to 2 tablespoons of lemon juice. They, likewise, varied so much in the sugar content.
Yours were a perfect balance. What sold me on them was the wonderful description you included that explained how you settled on this recipe. I look forward to exploring your other recipes.
Thanks so much.
Note: You forgot to include the salt in step 3. 🙂
So glad you loved them, David – and thanks for the heads up on the salt!
Hey Mel –
These look great and I’m going to make them for a birthday party on Saturday. How far in advance can I make? And, how long can they safely be out of the fridge without going bad?
Thanks!
I’ve made these up to a day in advance and kept them out of the refrigerator for a couple hours (probably longer if it’s not overly warm).
I have just discovered your blog and I am only sad it took me so long! I had a day at home today and had a “Mel’s Kitchen Cafe Baking Day”. I’m not kidding, I went nuts. Made these, Double Chocolate M&M Cookies & French Bread Roll burger buns. Perfect, perfect, perfect – all were completely amazing! Thanks so much for all the wonderful recipes…I can’t wait to try more! =)
Wow, Laura! I wish I was at your house this weekend! That’s an epic day of baking. I’m so happy you are enjoying the recipes!
I tried this recipe it was deli she’s to taste. But when I poured the lemon in the warm crust the crust floated. And the lemon was under the crust and between the parchment paper.
Love these lemon bars, love that there’s someone else out there who spent their childhood watching Seven Brides for Seven Brothers. Thanks for the tremendously delicious recipe! 🙂
I made the recipe and the crust turned out hard (gummy) 🙁 What did I possibly do wrong?
Ana – It’s hard to know without being there with you in your kitchen – sounds like the crust may have overbaked a bit.
Probably! Thanks!!!
someone made this recipe and tell me if it’s good? Thanks! 🙂
I made these yesterday after having disaster after disaster making lemon bars… Lemon omelets anyone? Anyway, this one is perfect. Perfect perfect perfect! My 3 year old loves them and he rarely eats lemon things. I left off the sugar dusting at the end because I prefer them that way. Thank you for this wonderful (and successful) recipe!
A couple months ago, I starting baking every week for my husbands employees. (It helps me curb my baking desires and sends away a lot of unneeded sweets since it is only my hubs and I). So far this is the only lemon bar recipe that I have tried that I love. I want to be selfish and eat the whole pan over a few days instead of sending the bars into work with him tomorrow. I have decided to work my way through all of your bar recipes, so next up for everyone are the sugar cookie bars. 🙂
I’m really enjoying the design and layout of your blog.
It’s a very easy on the eyes which makes it much more pleasant for me to come here and visit more often. Did you hire out a designer to create your theme?
Great work!
just didn’t think very highly of the filling reminded me more of lemon curd than lemon bars. the crust was ok thought might try the crust with a different filling
Why do you have to line your pan with foil/ parchment paper and why do you have to build the crust up 1/2 inch up the sides. I never do that with my lemon bar recipe, which I might assume is equally delicious. I thought yours sounded interesting with the addition of the cornstarch in the crust so I’m going to give them a try, but just wondering why the lining and building of the sides????
Roberta Klink – I always line my pan with foil since it makes for much easier cleanup (especially with the sticky lemon bar filling). I like building up the sides so there is crust encasing a lot of the filling but you don’t have to do that.
Mel: Just recently discovered your web site and have found lots of recipes I want to try. Today, I wanted to make something special to send to my brother for his birthday and he loves lemon bars. Made these today and the whole family fell in love with these. Definitely a keeper. Can’t wait to try more recipes from this site. Thanks!/bj
B.J. Apsley – So glad you loved these! I hope you enjoy any other recipes you try!
High, this recipe looks great and I’d love to give it go but I’m in England and we use metric measurements over here. If you know the conversions to grams it would be great if you could post it on here. If not, just tell how many ounces are a cup measurement?
Toby le rone – You will have to google an online conversion calculator. Sorry I’m not more help.
Just pulled these out, stuck a tooth pick in the center to have a taste of the filling…Yummo! I doubled the recipe and placed in disposable 9×9 pans… We like thick crust and filling… Baked 35 minutes. Sure they will be absolutely amazing tomorrow at work… Thanks for the recipe 🙂
Can you substitute anything for cornstarch? Maybe flour…
Michele – Good question but I’m really not sure since I haven’t subbed anything. Worth a try, though. Good luck if you try it.
How would you store these?
Viktoriya – Bake, cool, and store in an airtight container.
Viktoriya – I forgot to mention to store them in the refrigerator after you put them in the airtight container.
Thank you for this lemon bar recipe! It is the best I’ve ever made.
Could you use bottled lemon juice? Would the taste be any different?
Hi Viktoriya – I would definitely try and use fresh lemon juice – because the lemon flavor is so predominant, I think the bottled lemon juice will make it taste less fresh (and kind of plasticky).
Marvelous! I’d never made lemon bars before. These came together so nicely & were an absolute HIT! This is now a staple recipe for me. Thank you!
HOLEY MOLEY! These are the BOMB!
Thank you again for another out of this world recipe!
Wow, these look perfect! Just what I have been looking for! Thanks, Mel!
Could I halve this recipe to fit an 8×8 inch baking pan? Also, could you describe the consistency of the bottom layer/crust? It says to cut in softened butter till the mixture resembles coarse crumbs but I don’t think softened butter has that effect. Cold butter does. So I’m a little confused about how the crust mixture should look like after cutting in the butter.
Mary – Yes, it can be halved for an 8X8 inch pan although the crust may be a bit thicker. And the texture of the crust is like coarse crumbs, even with the softened butter – it’s just slightly softer to the touch.
Mel, these lemon bars are perfect. I made half a batch for Easter yesterday and everyone devoured them! They are simple to make and the taste is amazing! My first attempt at lemon bars were Ina Garten’s recipe but they were terrible! Lucky for me I turned to your website and found the perfect recipe. I knew you would not disappoint. Everything I make from this site tastes awesome. Many thanks!
Liana from Canada
Thanks, Liana! I’m so happy you loved these!
These lemon bars are incredible! Thanks, Mel!
I made these for a friend’s birthday and they were a big hit! I had searched for the perfect lemon bar a few years back and given up but I think this is it. I almost made in Ina’s glad I saw this one. Thank you
Made these today and they were fantastic! A friend gave me some beautiful Meyer lemons from her tree and they were perfect for this recipe. Definitely a keeper!
Next on list my list to try are the crispy burritos. Thanks for sharing!
I just made these today for a Spring lunch at work tomorrow. I don’t know what I did wrong but the filling ran underneath the crust and it turned out to be a gooey mess. It’s like I have lemon upside down bars. I lined the pan with parchment and pushed the crust up the sides 1/2 inch like the recipe says. Disappointed that I can’t share these tomorrow.
After hunting on the internet for a recipe that looked like “the” one, I found yours. I just made these. ABSOLUTELY FABULOUS. Thank you
I followed the recipe to a T, and mine came out NOT so Perfect :/….When I took them out the top looked firm and how the directions describe…I let it cool for over two hrs then went in to take a bite…First reaction, “ugh gooey and taste like I’m eating a quiche” I don’t think the filling layer cooked all the way, compared to the picture above mine definitely does not looked throughly cooked. This recipe has too much of an egg taste for me, personally. And although I had read reviews about more than 3 eggs on any given lemon bar recipe would taste egg-ish…I still wanted to try this recipe, because of its title…But I believe that next time I will go with a recipe that calls for 2 eggs instead of 4…
Now I’m facing the decision…
To put or not to put in back in the over, even though its cooled for 2hrs….Hmm I guess i’ll give it try since the taste wasn’t what I thought it would be.
The filling was delicious but the crust was really hard.
Hi Mel
I live in Italy and the lemon trees in our neighbourhood are loaded with fruit at the moment so I’ve been making lemon desserts and sweets. Your lemon bars were just delicious and I posted the recipe (which I modified slightly as I preferred a little less sugar) on my blog: karmaroma.joydaz.ca. Thanks for a really yummy teatime treat.
I made these last weekend and they were THE BEST lemon bars ever. I won’t tell you how many I ate. AMAZING!
Just finished making these up and they are delicious. Technically they need to cool more but I couldn’t resist and I might eat the entire thing by myself. Easy to make and prep. Thank you for sharing!
Just made these for a party tomorrow and they turned out pretty good. I personally thought the filling wasn’t quite sweet enough so next time I’ll add a little more sugar or maybe just a little less lemon juice. The crust was amazing though!!
I really wanted to love these, but unfortunately, my results weren’t as good as the name, picture or description implies. The cookie layer wasn’t as thick as depicted even though I used a 9 x 13 pan. The crust didn’t brown either. The filling was tasty. Keep in mind that powdered sugar “melts away” and must be replenished before service. And, Lemon Bars do not keep so I would recommend making and serving in the same day. I will keep looking because this recipe is NOT perfect, although it was appealing due to less sugar.
“Perfect” is right! These are delicious and SO easy to make. You won’t find a better lemon bar recipe.
These are perfect! Just found your website today and made these. Oh my goodness, I can’t wait to try more of your recipes!
My new go to recipe, I cut the sugar in the lemon custard by 1/4 ~ amazing, woke up early to make dessert for lunch after church, yes they are that easy!
I made these Lemon Bars for a party recently and I had more than one person come up to me and say – “these are the best Lemon Bars I’ve ever had.”
I’m making them again this weekend. Thanks for sharing the recipe!
feliz Año 2014!!! mel…
Since a find your blog, is a most , that every time i need
a recipe..i will find it in your blog….i have a small yellow lemon tree at mi house
that produce a lottt of lemons, and i want a desert recipe for my happy new year family party..and this recipe ….goodness!! The lemon bars were AMAZING! Just perfect!! Many thanks!!
I loved Ina …………………………Thank you for giving us a new alternative!
I just made these. The crust is delicious. A basic buttery shortbread. The filling is just the right amount of lemony and sweet. It hasn’t completely cooled, I left it in the oven closer to 30 mins and it is still kinda loose/gooey. Hopefully it firms a tad. I made a raspberry curd and marbled it in the bar. It pairs nicely. Overall, a good recipe worth giving a shot.
I made these and presented them to a friend at work. She had originally planned on sharing them, but after her first bite, she covered them up on her desk to keep for herself! Thank you for sharing this great recipe!
I am not a fan of lemon for dessert. I just don’t really get the sour taste into sweet things. My husband however, is the opposite so he decided to make it one day. Did I mention he does not really cook except for his infamous spaghetti, a.k.a secret sauce comes in a jar? Well, he found your site—thank goodness!! The lemon bars were AMAZING! Just perfect! I am now a fan! Many thanks!!
Holy Cow….. I made these this morning and OMG…. So good. Just the right amount of lemon. I added 4T extra of butter and used my food processor to make crust. I also added one extra egg white to the filling… Thank you for the wonderful recipe. They sure are addicting.
I just made the lemon bars. Final cooling period in progress. Crust is aromatic and beautiful. Just like shortcake. My house smells like angels farted. Filling turned out perfect. Perfect balance. Its a countdown til we attack. Dessert may come before dinner. A good sign.
that’s a good idea. thanks. Rose
hi: i don’t have 9×13, but i have 10×15 pan, do you know if i need to add half recipe to this in order to fit in my pan? thanks.
Rose – I think one and a halving the recipe would actually be too much for your size of pan. If I were you, I’d use aluminum foil to make a barrier inside of your pan to approximate the 9X13-inch size and then just proceed with the recipe as normal..
I made these for Labor Day. I wanted them to be the best lemon bars I’ve ever tasted, but I’m not sure they were. Don’t get me wrong – they were very good, but not mind-blowing the way some commenters are saying.
Love Mel and her recipes. She’s definitely right, though – these are better than the Ina Garten recipe.
I just made these today & they are truly perfect! Thank you so much!!