How to Make Classic Lemon Bars

Did you know that lemon desserts consistently rank among the top five most popular sweets in the United States? According to recent surveys, lemon bars are especially beloved for their vibrant citrus flavor, soft custardy filling, and buttery, melt-in-your-mouth shortbread crust. If you’ve been craving a classic lemon bars recipe that strikes the perfect balance between tart and sweet, look no further. This will be your go-to for a picnic, potluck, office party, or just treating yourself. And yes, these are made from scratch- no lemon cake mix shortcuts here!

How to Make Classic Lemon Bars

Prep Time: 10 minutes | Cook Time: 40 minutes | Chill Time: 3 Hours |

Servings: 24 bars

Ingredients

Shortbread Crust Ingredients

• • • 1 cup (2 sticks) unsalted butter – melted
    • 1/2 cup granulated sugar
    • 2 teaspoons pure vanilla extract
    • 1/2 teaspoon salt
    • 2 cups + 2 tablespoons all-purpose flour

Lemon Filling Ingredients

• • • 2 cups granulated sugar
    • 6 tablespoons all-purpose flour
    • 6 large eggs
    • 1 cup freshly squeezed lemon juice (about 4 lemons)

Optional: Confectioners’ sugar for dusting

Instructions

1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy lifting.

2. Make the crust. In a mixing bowl, combine melted butter, granulated sugar, vanilla extract, and salt. Stir in the flour until fully combined—the dough will be thick. Press the mixture firmly and evenly into the prepared pan. Use the back of a silicone spatula or your fingers. Bake for 18–20 minutes, or until the edges are just starting to brown. Remove from oven and set aside.

3. Prepare the lemon filling. In a separate bowl, whisk together sugar and flour. Using the Zulay Kitchen Lemon Squeezer, extract 1 cup of fresh lemon juice. Whisk in the eggs and lemon juice until well blended. Pour the filling over the warm, pre-baked crust.

4. Bake again. Return the pan to the oven and bake for an additional 20–30 minutes. The center should be set, but it slightly jiggles when moved. Remove from oven and allow to cool completely at room temperature.

5. Transfer the pan to the fridge and chill for at least 3 hours to fully set. Using a kitchen strainer or a flour sifter, dust with confectioners' sugar before cutting into squares or bars.

Tips & Twists to Try for Classic Lemon Bars

• Want crisp edges? Use a metal pan instead of a glass.
• For easy slicing, dip your knife in warm water and wipe between each cut.
• Don't skip the chill time! It helps the filling firm up for clean slices.
• Mix a teaspoon of lemon zest into the filling for extra zing.
• Substitute the shortbread crust with crushed graham crackers, butter, and sugar for a different texture.
• Add a layer of raspberries or blueberries between the crust and filling before baking.

Health Benefits of Lemons

Lemons are more than just zesty flavor bombs, they're packed with vitamin C, antioxidants, and immune-boosting properties. Regular consumption of lemon juice can support digestion, improve skin health, and enhance hydration. While lemon bars are a treat, they bring a small nutritional bonus to your indulgence.

Make Your Own Classic Lemon Bars

Classic lemon bars strike that perfect balance between buttery richness and citrus brightness. They're a versatile dessert that works as well at backyard BBQs as they do at formal tea parties. This recipe honors the timeless appeal of lemon bars while keeping it simple enough for beginners to nail on the first try. Baking at home is even more enjoyable when you have reliable tools by your side and we’ve made sure every step of this recipe is enhanced with products designed to help you create kitchen happiness.

Other Kitchen Tools You Need for This Recipe

• • Magnetic Measuring Spoons – No more fumbling for the right spoon size!
  • Mixing Bowl Set with Lids – Great for prepping crust and filling without mess.

Stock your kitchen with these essentials to streamline your baking process and enjoy #kitchenhappiness every time you step into your kitchen.

Take Your Recipe to the Next Level with Premium Ingredients

Why stop at basic ingredients? Elevate or pair your lemon bars with high-quality, gourmet picks. You can explore our premium ingredient collection and try swapping a few pantry staples with upgraded versions—you’ll taste the difference.

Shop More Ingredients!

Let Us Know What You Think!

Tried this recipe? We want to hear from you! Share your lemony success stories in the comments or tag us on Instagram @zulay_kitchen using #kitchenhappiness. Let’s celebrate the little joys—like tangy, buttery lemon bars made with love and the right tools.

Frequently Asked Questions About This Recipe

Can I freeze lemon bars for later?

Yes. Lemon bars freeze beautifully. After chilling and cutting, place them on a parchment-lined tray and freeze for an hour. Then transfer them to an airtight container with layers separated by parchment paper. They'll last up to 3 months. 

How do I prevent the crust from getting soggy?

Bake the crust until golden before adding the filling. This helps it form a moisture barrier. Additionally, pouring the filling while the crust is still hot helps bond the layers. Avoid over-baking the filling, which can cause it to weep and seep into the crust.

What’s the best way to get a strong lemon flavor?

Freshly squeezed lemon juice is key. Using a lemon squeezer guarantees you get every drop. For an extra punch, add lemon zest to the filling. You can also use lemon extract sparingly, but nothing beats fresh juice and zest.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour in both the crust and filling with a 1:1 gluten-free flour blend. Choose one specifically labeled for baking. Be sure to test for doneness, as gluten-free versions may have slightly different textures or bake times.

Why do my lemon bars have a white crust on top?

This is normal and caused by air bubbles rising to the surface or a thin layer of flour baking on top. You can prevent this by mixing the filling thoroughly and tapping the pan gently before baking. Don’t worry, it’s perfectly safe to eat and can be covered with confectioners’ sugar.

Can I use bottled lemon juice instead of fresh?

Technically, yes, but the flavor will be noticeably less vibrant. Fresh lemon juice brings a zesty brightness that bottled juice simply can’t replicate. If you're in a pinch, choose a high-quality organic bottled juice without additives.

How do I store lemon bars and how long do they last?

Store your lemon bars in an airtight container in the fridge. They stay fresh for up to 5 days. For longer storage, freeze as described earlier. Avoid stacking them without parchment or wax paper to prevent sticking.