Easy lemon bars are made with a simple shortbread crust and gooey lemon filling. Dust the squares with powdered sugar and enjoy!

pile of lemon bars with confectioners sugar and one lemon bar on its edge showing gooey filling

Lemon bars are a dessert that my mom has perfected. She has used this recipe for years and family and friends beg for more. The shortbread crust is pillow-y soft and the lemon filling is gooey and sweet. All you need are a few basic ingredients to make these lemon bars!

This lemon bar recipe creates all the right textures all while being simple enough to master. This recipe is similar to Ina Garten’s, but made in a 9×9 pan and with less lemon juice. In my opinion, too much lemon juice makes the bars too gooey and don’t cut cleanly. The zest makes up for the lemon flavor!

lemon bars ingredients in bowls labeled with text
photo collage demonstrating how to make shortbread crust for lemon bars

Overview: How to Make Lemon Bars

Lemon bars call for the following ingredients: flour, butter, confectioners’ sugar, granulated sugar, baking powder, salt, eggs, lemon juice and lemon zest.

  1. Make the shortbread crust. Beat flour, butter and confectioners’ sugar on medium speed using a hand mixer. Press dough into a parchment-lined baking sheet and bake at 350° F for 18 to 20 minutes.
  2. Make the lemon bar filling. Whisk granulated sugar, flour, lemon zest, baking powder and salt together. Add eggs and lemon juice. Use a hand mixer to beat until frothy.
  3. Bake the lemon bars. Pour the filling over the crust and bake at 325° F for 20 to 25 minutes. Cool completely and dust with confectioners’ sugar.

Shortbread crust

A good shortbread crust is soft, but sturdy to hold filling. This crust does both and pre-baking the crust is key. After 18 to 20 minutes in the oven, the crust sets and becomes golden. Another secret is using confectioners’ sugar as opposed to the typical granulated sugar. The crust becomes extra smooth and buttery—the perfect base for the lemon filling.

Lemon filling

Lemon bars require a gooey filling, but not so gooey that they loose structure. The lemon juice makes a nice gooey consistency, while the eggs and flour help the bars keep their shape. Eggs and a touch of baking powder give the bars rise, which may (or may not) result in bubbles. A dusting of confectioners’ sugar will cover that right up!

photo collage demonstrating how to make filling for lemon bars

Frequently Asked Questions

How to store lemon bars

Store lemon bars in an airtight container at room temperature for a few hours or in the refrigerator for up to three days. If you’d like to keep lemon bars for longer, consider freezing them.

Do lemon bars need to be refrigerated?

Yes, lemon bars should be refrigerated overnight or for up to three days. They have a custard-like filling on top, which requires chilling. However, the bars may be kept at room temperature for a few hours if you are serving them at a party or dinner gathering.

Can you freeze lemon bars?

Yes, you can freeze lemon bars. Once they are cooled, remove the bars from the pan and do not cut. Cover tightly with plastic wrap, then aluminum foil to prevent freezer burn. Bars will last up to three months in the freezer. Let bars defrost in the refrigerator before cutting, dusting with powdered sugar and serving at room temperature.

Can I use bottled lemon juice?

No, I do not recommend store-bought lemon juice. It does not have nearly enough flavor. Plus, you’ll need lemon zest for this recipe!

Can I make this in a 9×13 pan?

Yes, double the recipes and bake in a 9×13 pan. The baking time for the filling will be closer to 25 minutes.

powdered sugar dusted lemon bars cut into squares on wax paper on baking sheet

More recipes with lemons

If you love a good citrus dessert, consider these lemon recipes. They are delightfully sweet and refreshing! First, lemon curd tart is similar to lemon bars in its creamy gooey filling. Lemon raspberry scones have fresh lemon flavor that complements raspberries nicely. Lemon poppy seed bread is an easy quick bread bursting with citrus flavor. Lemon crinkle cookies are clouds of lemon-y goodness! Lemon cupcakes are topped with a sweet lemon buttercream frosting.

pile of lemon bars with confectioners' sugar and a couple of lemon slices
stack of four lemon bars with powdered sugar and gooey filling

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

lemon bar propped on its side on top of more lemon bars with confectioners' sugar on top

Get the Recipe: Easy Lemon Bars

These perfect lemon bars are gooey and lemony with a soft, buttery shortbread crust. It’s my mom’s go-to recipe so you know it’s good!
5 (4 ratings)


Shortbread Crust

  • 1 cup (125 g) all purpose flour
  • ½ cup (113 g or 1 stick) unsalted butter, room temperature
  • ¼ cup (30 g) confectioners' sugar

Lemon Filling

  • 1 cup (200 g) granulated sugar
  • 2 tablespoons all purpose flour
  • 2 teaspoons lemon zest
  • ¼ teaspoon baking powder
  • Dash of salt
  • 2 large eggs, lightly beaten and room temperature
  • ¼ cup (60 mL) fresh lemon juice, strained
  • Confectioners’ sugar for dusting


Shortbread crust

  • Preheat oven to 350° F. Line an 8×8 baking pan with parchment paper and spray with nonstick cooking spray.
  • In the bowl of a stand mixer, combine the flour, butter and confectioners' sugar with a mixer until combined (about 2-3 minutes). If the mixture doesn't come together, add 1 teaspoon of milk.
  • Press mixture into the prepared pan. Bake 20 minutes, or until light brown and fragrant. Lower oven temperature to 325° F.

Lemon Filling

  • In a large bowl, whisk together sugar, flour, lemon zest, baking powder, salt until combined. Add eggs and lemon juice. Beat until frothy, about 2-3 minutes.
  • Pour lemon filling over the crust (it's okay if the crust is still warm). Tap the pan gently on the counter to remove any bubbles. Bake at 325° F for 20 to 25 minutes longer or until the filling is set when gently shaken and it starts to turn golden in spots.
  • Cool completely in the pan on a wire rack, then chill for 2 hours in the refrigerator. Use parchment paper to lift bars out of the pan. (If they don't lift, run a sharp knife around the edges of the pan.)
  • Dust bars with confectioners' sugar and cut into 2-inch squares. Serve at room temperature or store in an airtight container in the refrigerator for up to three days.


Lemon juice: I do not suggest using store bought lemon juice. The lemon flavor will not be as fresh and strong. 
Baking dish: A glass baking dish works and is recommended if you don’t line your pan with parchment paper. Grease the pan so the bars don’t stick.
High altitude adjustments: The shortbread crust will likely be dry. Add a teaspoon of milk to the dough so it comes together. Decrease sugar in lemon filling to 3/4 cup.
Storing lemon bars: Store lemon bars in an airtight container in the refrigerator for up to 3 days. Lemon bars keep at room temperature for a few hours.
Freezing lemon bars: Once the bars have cooled completely, wrap the entire bar in plastic wrap, then aluminum foil. Freeze on a flat surface for up to 3 months. Defrost in the refrigerator before dusting with confectioners’ sugar, cutting and serving.
Suggested tools
  • Kitchen scale: Weighing your ingredients is more accurate than measuring them.
  • Hand mixer: I own this model. It makes mixing, quick, easy and reliable.
  • 8×8 baking pan This pan is a staple when is comes to baking bars.
  • Lemon zester: This handy tool makes zesting easy. It also works for ginger, nutmeg, parmesan and chocolate.
  • Lemon juicer: Make juicing easy with this juicer that has a built in strainer.
Serving: 1square, Calories: 151kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 36mg, Sodium: 9mg, Potassium: 31mg, Fiber: 1g, Sugar: 15g, Vitamin A: 207IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

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