This easy lemon bars recipe bakes up a big tray of sweet and tangy dessert! Each serving has the perfect combination of almond shortbread crust topped with a gooey citrus filling.
Jessica’s Recipe Science
- Chilling the crust firms the butter, so it bakes up crisp and tender rather than greasy.
- Par-baking the crust before adding the lemon filling creates a sturdy, crisp base that prevents the bars from turning soggy.
- Fresh lemon juice helps the eggs gently set into a smooth, custardy filling as the bars bake.
Featured Comment 10
“My son (11 yo) made this dessert on new years eve, it was easy and delicious!! Love your recipes!!!”—Alejandra
Why It Works
When your sweet tooth has a craving, or you’re looking for a shareable dessert, give these delicious lemon bars a try. The recipe has just two simple components- an almond shortbread crust and luscious citrus curd. The contrast is delightful, with the perfect balance of a crisp bottom layer and smooth filling.
To ensure a sturdy crust, you’ll need to pre-bake it. The hardened, dry surface prevents it from becoming soggy once you place the moist lemon filling on top. The recipe makes a large tray, which is perfect for making a big batch to share or bring to picnics.
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Ingredients You’ll Need
- Crust: I make the crust using a vanilla shortbread cookie base consisting of flour, soft butter, and granulated sugar. I add an egg for richness and baking powder to avoid a dense texture. To add more flavor and enhance the crust’s consistency, I coarsely ground sliced almonds in a food processor.
- Lemon Filling: Packed with tangy lemon flavor, it’s a combination of eggs for a custard texture, lemon juice and zest, vanilla, and sugar to balance the tart citrus.
- Topping: The finished bars are dusted with powdered sugar for a gourmet appearance.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to make the best lemon bars, it’s easy to customize! Try these delicious options:
- Citrus: Try grapefruit juice for a bright and slightly bitter flavor. Use orange juice or blood orange juice for a sweeter bar. Or use a combination of lemon, orange, or grapefruit juice.
- Almond Swap: Use ¼ cup of almond flour instead of the sliced almonds. Blanched almonds can also be used instead of sliced almonds. Try pecans or walnuts to switch up the flavor.
- Make it Gluten-Free: Use 1:1 gluten-free baking flour, such as King Arthur.
- Add Fruit: You can add a swirl of fruit jam or compote on top before baking for added interest. Try my raspberry lemon bars for a spring-inspired dessert.
How to Make Lemon Bars
Step 1: Heat the Oven
I use a moderate oven temperature of 325ºF (163ºC for gently cooking the lemon curd filling. I use a 9-by-13-inch metal or glass baking pan. I prefer this shape as it’s easy to cut out several individual squares for serving. The filling is very sticky, so make sure to grease the sides and bottom with cooking spray and line with parchment paper.
Roll out enough paper so that it hangs over the sides. The extra edges serve as handles, allowing you to lift the lemon bars out of the pan easily after baking.
Step 2: Grind the Almonds
Grinding the almonds into smaller pieces helps them mix evenly into the crust, adding a more buttery texture and nutty flavor to every bite. You can pulse in a food processor or finely chop on a cutting board.
Step 3: Combine the Dry Ingredients
Sifting the flour and baking powder breaks up clumps for a lighter crust and evenly distributes the leavening for a more tender texture.
Step 4: Combine the Butter and Eggs
Cream the butter, sugar, and salt together; this lightens the dough so it’s not too dense. Then the egg is added for richness and binding. The vanilla boosts the sweet flavor of the crust.
Step 5: Mix the Crust
The dry ingredients are added to the butter mixture to form the dough. Be careful not to overmix. Otherwise, you’ll end up with a tough texture due to excess gluten formation. The combination of ingredients creates a buttery, fine crumb for easy handheld bites.
Step 6: Shape the Crust
Use floured fingertips to press the dough evenly into the prepared baking pan.
Step 7: Par-Bake the Crust
Bake the crust on its own first, until lightly golden brown and the surface sets. This process forms a sturdy layer to support the thick lemon filling on top.
Pro Tip: The par-bake technique is similar to blind-baking pie crust. It prevents a soggy and undercooked bottom once the wet filling is added.
Step 8: Mix the Eggs and Lemon
For an intense but balanced citrus flavor, use fresh lemons. If in season, I prefer Meyer lemons with hints of orange notes as a tasty alternative. Zesting the lemon skin adds wonderful aromatics and essential oils that infuse into the filling. A generous amount of lemon juice adds bright tanginess to each slice. I whisk it with eggs and vanilla extract.
Step 9: Mix the Lemon Filling
Flour and sugar are whisked together separately to evenly disperse the fine particles. Then mix it with the lemon mixture until smooth. Pour the lemon filling mixture over the par-baked crust.
Ingredient Chemistry: To thicken the mixture, I add eggs and flour. The starches in the flour swell and thicken as they cook, and the egg proteins begin to gel but do not fully firm up like scrambled eggs. The filling should have a thick curd-like consistency.
Step 10: Bake the Bars
As the lemon bars bake, keep a close eye on the changes in texture. In the last 5 minutes of baking, you’ll see the center go from loose to firm, then set. The surface should be dry to the touch, with a thin, shiny crust. If you see cracks on the top, that’s a sign the filling is overheating. And if you tried to press through the crust top, it would be soft and sticky underneath. The process takes about 30 to 35 minutes.
Tips for Perfect Execution: If you overbake the bars, the egg proteins will harden and curdle. The texture will be chewy instead of gooey.
Step 11: Cool the Bars
Although you may want to dig in right away, it’s essential to let the bars cool completely. There is still some carryover cooking that fully thickens the flour starches and egg proteins in the lemon layer. Let them cool to room temperature, then refrigerate for an hour to chill. This process will make it much easier to cut and serve once the butter in the crust has firmed and the filling has thickened.
Step 12: Slice the Bars
The lemon bars are very sticky and gooey since the filling has a lemon meringue pie-like consistency. For clean individual pieces, dip your knife in warm water, make your cut, then carefully wipe off the blade and repeat.
Step 13: To Serve
Right before serving, I like to sprinkle powdered sugar on top of the lemon bars. Cold bars also prevent the sugar from melting.
Frequently Asked Questions
I prefer using a light-colored metal baking pan for lemon bars because it heats evenly and gives the crust a more consistent bake without over-browning the edges. Make sure to grease the pan and line it with parchment paper, leaving some overhang on the sides, so the bars lift out easily for clean slicing.
The filling is very similar to a spoonable lemon curd, but I use flour to create a stiffer gel consistency. Eggs begin to turn into a solid around 144 to 158ºF (62 to 70°C). However, since it’s a mixture of sugar and starches, it doesn’t bind as tightly. During baking, keep an eye out. The high proportion of egg can turn the consistency rubbery and bread-like if baked too long.
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Classic Lemon Bars
Ingredients
Crust
- ⅓ cup sliced almonds
- 1 ¾ cups all-purpose flour
- ¼ teaspoon baking powder
- ¾ cup unsalted butter, softened to 65 to 67ºF (18 to 19ºC)
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Filling
- 6 large eggs, room temperature
- 1 tablespoon lemon zest
- 1 cup lemon juice, about 4 to 5 lemons
- 1 teaspoon vanilla extract
- 3 cups granulated sugar
- 1 cup all-purpose flour
- powdered sugar, as needed for dusting
Instructions
- Heat the Oven – Set the oven rack to the middle position. Heat to 325ºF (163ºC). Lightly grease the bottom and sides of a 9×13-inch baking pan with cooking spray. Line the pan with a piece of parchment paper, enough to hang over the longer edges. This will help to lift the bars out after baking. Set aside.
- Grind the Almonds – Add sliced almonds to a food processor. Process at high speed until a coarse ground texture is achieved, about 25 seconds. Alternatively, chop the nuts using a chef's knife.
- Combine the Dry Ingredients – Over a medium bowl, sift the flour and baking powder. Add the chopped almonds, whisk to combine.
- Combine the Butter and Eggs – In a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, and salt. Mix on medium-low speed (setting 4) until light and fluffy, 90 seconds. Use a spatula to scrape down the sides of the bowl. Add the egg and vanilla, mix on medium-low speed (setting 4) until combined, 25 seconds. Scrape down the bowl and paddle.
- Mix the Crust – Add the flour mixture to the butter mixture. Turn the mixer on and off 15 times. Mix on low speed (setting 2) until the mixture just comes together, about 10 seconds.
- Shape the Crust – Transfer the crust to the prepared baking pan. Flour your hands, then press the dough evenly to fill the bottom of the pan, leaving no spaces between. Push the crust up the edges so that it reaches ¼ to ½-inch up the sides of the pan. Use more flour to dust hands as needed to prevent sticking.
- Par-Bake the Crust – Bake the crust for 20 minutes, then place it on a cooling rack. Meanwhile, make the lemon filling.
- Mix the Eggs and Lemon – In a large bowl, whisk together the eggs, lemon zest, lemon juice, and vanilla extract until combined.
- Mix the Lemon Filling – In a medium bowl, whisk together the granulated sugar and flour. Add to the lemon mixture and whisk until smooth. If needed, whisk again before adding to the crust if it’s been sitting.
- Bake the Bars – Pour the lemon mixture over the hot crust. Use oven mitts to transfer the lemon bars to the oven. Bake until the surface is shiny and the center has just set. It may have a slight wiggle, about 30 to 35 minutes. Do not overbake, if the top starts to crack it’s getting overcooked, the bars will become thick and chewy instead of gooey. It will continue to cook and thicken as it cools.
- Cool the Bars – Cool the lemon bars on a wire rack until room temperature, about 1 ½ to 2 hours. Chill in the refrigerator for 30 to 60 minutes to make the bars easier to slice.
- Slice the Bars – Run a paring knife along the edge of the pan to help release the bars from the sides. Place a cutting board next to the pan. Slowly and carefully use the overhanging parchment paper to lift the lemon bars out and place them on the cutting board. Dip a knife in warm water and carefully wipe it off after each cut to make it less sticky and easier to portion. Cut into 24 bars, about 2×2-inch squares.
- To Serve – Dust the tops of the bars with powdered sugar. Serve immediately or store in an airtight container in the refrigerator.
Recipe Video
Notes
- Storing: Store in an airtight container in a single layer and refrigerate for up to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Valerie C. says
I was wondering what your thoughts were on using lime juice and lime zest in place of lemon. My daughter is having a gender neutral baby shower at the end of the month, most items will be green, hence my thinking lime instead of lemon.
Jessica Gavin says
I have not tried making lime bars, but I think it would be delicious! Lemon is also gender neutral for the reveal. Let me know if you try it!
Pam White says
Hi Jessica,
Just wanted to say you’re a wonderful chef, cook and a beautiful person blessed and gifted by God 🙏🏽🙏🏽🙏🏽❤️
Jessica Gavin says
Thank you for your kind words, Pam! You truly made my day.
Cindy says
My bars turned out like cobbler, the lemon topping went to the bottom and the crust was on top. What did I do wrong?
Jessica Gavin says
Hi Cindy- Oh no! Did you press the crust into the bottom, leaving no holes, and par-bake it for 20 minutes to set it before adding in the lemon filling?
Alejandra says
My son (11 yo) made this dessert on new years eve, it was easy and delicious!! Love your recipes!!!
Jessica Gavin says
Thank you! I love that you baked with your son, that’s the best!
Jaymee says
Jessica, I love your recipes!! Everyone I try turns out very well. Thanks for posting so many easy and tasty dishes.
Jessica Gavin says
Thank you so much! Happy to hear you enjoyed the lemon bars.