Easy Lemon Bars Recipe (2024)

Table of Contents
Tips for Making Perfect Lemon Bars How to make lemon bars Shortbread Crust Lemon Curd Topping Commonly Asked Questions Why can’t I use a metal pan for lemon bars? Why are my lemon bars gooey and not set? Do lemon bars need to be refrigerated? Why do my lemon bars taste eggy? Easy Lemon Bars Recipe Ingredients Instructions Video Notes Nutrition More Recipes Easy Moist Lemon Loaf Eggless Lemon Curd Banana Muffins With Crumble Moist Funfetti Cake Recipe From Scratch Easy Chocolate Frosting With A Twist Moist Eggless Vanilla Cake Fluffy Marble Cake Fudgy Brownies Soft Vanilla Cupcakes Easy Moist Carrot Sheet Cake Burnt Basque Cheesecake Easy Rich Chocolate Cake Recipe Moist Caramel Cake Recipe Moist Pistachio Cake Recipe Moist Carrot Cake Double Chocolate Mug Cake Silky Smooth Buttercream Frosting Light & Airy Sponge Cake The Best Chocolate Muffins The Best Cream Cheese Frosting Oreo Balls (No Bake Recipe) Easy Moist Fruit Cake Cake Flour Substitute Sugar Sheet Technique Raspberry Filling Moist Spice Cake Chocolate Oreo Cake Moist Lemon Blueberry Cake Soft Vanilla Cake Easy Strawberry Shortcake Recipe Moist Orange Cake The Best Tres Leches Cake Moist Coconut Cake Baking Powder vs Baking Soda: What’s The Difference? Ginger Cream Cake Soft Strawberry Cake Rich Chocolate Cake Recipe Decadent Baklava Cheesecake Why is Vinegar Used in Baking Easy Lemon Upside Down Cake Traditional Red Velvet Cake With Ermine Frosting Grit Free American Buttercream Soft Red Velvet Cake The Softest Oreo (Cookies & Cream) Cake You Will Ever Have Easy Almond Cake Recipe Easy Moist Apple Cake 3 Baking Tips You Probably Didn’t Know Light & Airy Chocolate Sponge Cake Moist Chocolate Banana Bread Moist Blueberry Muffins The Ultimate Black Forest Cake Easy Lemon Bars Recipe Simple Blueberry Cake How to make buttermilk (homemade substitute) Easy Strawberry Cake Moist Cranberry Bread Recipe Simple Crepe Cake Recipe Eggless Swiss Meringue Buttercream Chocolate Fudge Frosting Chocolate Ganache – Everything You Need to Know! Light & Moist Swiss Roll Cake Stabilized Whipped Cream Frosting Chocolate French Buttercream Soft Lemon Cupcakes Moist White Cake Decadent Chocolate Cake Roll Moist Coffee Cake Easy Blondies Recipe Easy Gingerbread Cake Moist Peanut Butter Cake Recipe Easy Moist Banana Bread French Buttercream Lemon Curd Homemade Cake Release 5 Reasons Your Cakes Are Dry Soft Lemon Cake Classic Butter Cake Moist Chocolate Cake (Eggless) Easy Cheesecake Recipe Easy Banana Cake With Caramel Swiss Meringue Buttercream Macaron Recipe (Complete Beginner’s Guide) Moist Chocolate Cupcakes Black Buttercream That Doesn’t Stain Easy Chocolate Lava Cake Recipe Easy Pumpkin Cake Recipe The Best Pineapple Cake Soft Pumpkin Roll Recipe Easy Cake Pops Moist Chantilly Cake Why did my cake sink in the middle? Chocolate Swiss Meringue Buttercream Soft Red Velvet Cupcakes 6 Comments Leave a Reply
  • Cakes by MK

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These lemon bars are wonderfully tart and not-too-sweet, with a crisp, buttery crust on the bottom and a luscious lemon filling on top. The shortbread crust provides a sturdy base, while the lemon curd topping offers a burst of citrusy goodness in every bite. Best part is – they’re super easy to make!

Easy Lemon Bars Recipe (1)

Tips for Making Perfect Lemon Bars

Lemon bars are a super easy dessert to make, but before we get into the recipe there are a few tips I’d like to share so you get them perfect on the first go!

Firstly, don’t skimp on the lemon (or lemon zest) in this recipe. The lemon adds a wonderful tangy flavor to the lemon bars, and helps with making sure your lemon bars do not taste eggy. Also make sure you’re using fresh lemon juice (not the type from a bottle) for the best lemon flavor.

Secondly, be careful not to under or overbake the lemon curd topping. To know if your lemon bars are done, gently shake the baking pan and if the curd is set (it doesn’t jiggle in the middle), then it’s done. As soon as it’s done, take the pan out of the oven. This will ensure that the lemon curd is baked enough so that it holds it’s shape, but not overbaked – otherwise your lemon bars will be rubbery and can taste more eggy too.

Thirdly, this recipe uses a traditional shortbread crust for the base of the lemon bars. For a richer base, bake the shortbread crust until it starts to lightly brown. If the crust is underbaked it’ll still taste great – but a bit of browning (in my opinion) makes for a richer and more complex tasting crust!

How to make lemon bars

Shortbread Crust

Being by preheating your oven to 180 °C (350°F) conventional (reduce temperature to 160C/320F if using a fan-forced oven) and line a 9×13 inch cake pan with parchment paper. If using a metal baking pan, make sure the entire tin is covered, as the acidity in the lemons can sometimes react with metal – given your lemon bars a metallic taste. Alternatively, you can use glass or ceramic baking pans.

To make the shortbread crust, to a food processer add in all purpose flour, cornstarch, powdered sugar and salt. Mix that for about 5 seconds to allow all the dry ingredients to combine well. Next add in cold unsalted butter that’s been cut into small cubes and mix together until your mixture resembles a sand like consistency.

Easy Lemon Bars Recipe (2)

Transfer the mixture to the lined baking pan and evenly spread the mixture out, using your hands (or something with a flat bottom) to press the crumbs into the base of the tin. Once done, the base should look well combined and not loose.

Bake for 20-25 minutes, or until lightly browned. While the crust is baking, make the lemon curd filling.

Easy Lemon Bars Recipe (3)

Lemon Curd Topping

To a large bowl add in sugar and lemon zest. Use your fingers to rub the zest into the sugar until the sugar has a light yellow tinge.

Add in eggs, fresh lemon juice and sifted flour, and using a whisk, mix until well combined and no lumps of flour remain.

Easy Lemon Bars Recipe (4)

Once the crust is done, pour the lemon curd filling over the top of the warm base (don’t wait for the crust to cool), and bake for 20-25 minutes, or until the top layer is set (gently shake the tin and if the centre doesn’t jiggle then it’s done). Avoid overbaking so as soon as it sets take it out.

Easy Lemon Bars Recipe (5)

Allow the lemon bar to cool on the counter (about an hour), before trasnferring it to a refrigerator for 2 hours to fully set. Once set, lift the bar out of the pan using the parchment paper. Cut into small lemon bars using a sharp knife (for a clean cut, wipe the knife clean after every slice), and dust with powdered sugar before serving (see note 4).

Easy Lemon Bars Recipe (6)

Commonly Asked Questions

Why can’t I use a metal pan for lemon bars?

It’s often advised not to use metal pans for lemon bars because the acidity in the lemons can react with the metal, giving your lemon bars a metallic taste. Now technically you can use a metal pan (like I have in this recipe), as long as it has a coating or is fully covered in parchment paper. If in doubt, use a glass or ceramic baking dish instead 🙂

Why are my lemon bars gooey and not set?

If your lemon bars don’t hold their shape after they’ve been refrigerated, it’s most likely due to the lemon curd being underbaked. To check if your lemon bar is done baking, shake the pan a little and if the centre doesn’t jiggle then it’s done.

Do lemon bars need to be refrigerated?

Lemon bars are best served chilled (in my opinion), but they can be left out at room temperature for a few hours. It’s best to keep them chilled to maintain their taste/freshness.

Why do my lemon bars taste eggy?

If your lemon bars have a strong eggy taste/smell, it’s likely due to the lemon curd being overbaked. Be sure to take the lemon bars out of the oven as soon as they’re done. Your oven may also be running a little hot. If you think this is the case, then reduce the temperature slightly when baking to allow the lemon curd to bake a little slower, and therefore less likely to overbake.

Due to the topping being a variation of a traditional lemon curd, it does have a slightly eggy/custardy nature to it – but it should be inviting and not repelling! If you are particularly sensitive to the smell/taste of curds or egg based baked goods, add a bit of extra lemon juice.

Easy Lemon Bars Recipe (7)

Easy Lemon Bars Recipe

These lemon bars are wonderfully tart and not-too-sweet, with a crisp, buttery crust on the bottom and a luscious lemon filling on top. The shortbread crust provides a sturdy base, while the lemon curd topping offers a burst of citrusy goodness in every bite. Best part is - they're super easy to make!

5 from 7 votes

Print Pin Rate Watch Video

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Cooling Time: 2 hours hours

Total Time: 2 hours hours 55 minutes minutes

Servings: 24 bars

IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Shortbread Crust

  • 2 cups (240 g) all purpose flour
  • ¼ cup (30 g) cornstarch
  • ½ tsp salt - omit if using salted butter
  • 1 cup (120 g) powdered sugar - also known as icing/confectioners sugar
  • 1 cup (226 g) unsalted butter - cold and cut into cubes

Lemon Curd Topping

  • 2 cups (400 g) white granulated sugar
  • 2 tbsp lemon zest
  • 6 large eggs - room temperature
  • ¾ cup (172 g) lemon juice - freshly squeezed - do not use bottled lemon juice. Zest the lemons before juicing them. Can increase up to 1 cup for a more tangy topping.
  • cup (40 g) all purpose flour

Instructions

Shortbread Crust

  • Preheat oven to180°C(350°F) conventional (see note 1 if using a convection oven with a fan) and line a 9x13 inch cake pan with parchment paper. If using a metal baking pan, make sure the entire tin is covered (see note 2).

  • To a food processer add in all purpose flour, cornstarch, powdered sugar and salt. Mix that for about 5 seconds to allow all the dry ingredients to combine well. Next add in cold unsalted butter that's been cut into small cubes and mix together until your mixture resembles a sand like consistency (see note 3 if doing this step by hand).

  • Transfer the mixture to the lined baking pan and evenly spread the mixture out, using your hands (or something with a flat bottom) to press the crumbs into the base of the tin. Once done, the base should look well combined and not loose.

  • Bake for 20-25 minutes, or until lightly browned. The browning will give the crust more flavor so don't take the crust out too early (I like mine lightly browned on the top and edges). While the crust is baking, make the lemon curd filling.

Lemon Curd Filling

  • To a large bowl add in sugar and lemon zest. Use your fingers to rub the zest into the sugar until the sugar has a light yellow tinge.

  • Add in eggs, lemon juice and sifted flour, and using a whisk, mix until well combined and no lumps of flour remain.

  • Once the crust is done, pour the lemon curd filling over the top of the warm base (don't wait for the crust to cool), and bake for 20-25 minutes, or until the top is set (gently shake the tin and if the centre doesn't jiggle then it's done). Avoid overbaking so as soon as it sets take it out.

  • Allow the lemon bar to cool on the counter (about an hour), before refrigerating for 2 hours to fully set. Once set, lift the bar out of the pan using the parchment paper. Cut into small lemon bars using a sharp knife (for a clean cut, wipe the knife clean after every slice), and dust with powdered sugar before serving (see note 4). To store, place the bars in an airtight container and keep refrigerated. Best served chilled!

Video

Easy Lemon Bars Recipe (8)

Notes

Note 1.If using a convection oven that has a fan function, bake at 160 °C (320°F) as the fan function bakes food faster.

Note 2. Metal can react with the acidity in the lemon juice, so to prevent a metallic taste in your lemon bars, ensure the cake tin is competely covered with parchment paper, or you can use a glass or ceramic dish too. Still line it though, as parchment paper will make it easier to take the lemon bars out once they're done.

Note 3.If you have a food processor I would highly recommend using it for making the base, but if you need to do this step by hand, then simply rub the butter into the dry mixture until it resembles a crumb like consistency - similar to when making scones.

Note 4.If you notice the tops of the lemon bars are slightly wet, use a clean paper towel to dab the tops before dusting with powdered sugar.

Note 5. If you notice your lemon bars are eggy once baked, see the troubleshooting tips in the blog post above.

Nutrition

Calories: 232kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 69mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

Keyword: best lemon bars, easy lemon bars, homemade lemon bars, lemon bars recipe, lemon bars recipes

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6 Comments

  • Easy Lemon Bars Recipe (102)

    Kanan

    Easy Lemon Bars Recipe (103)
    Hello~
    I’ve been watching your videos on yt for a long time and finally decided to make these Lemon bars today.
    They turned out just like yours and tasted sooo good! I’ve never had citrus based desserts so I’m glad my first experience with them was this recipe 😄
    Thank you so much for sharing this recipe ☺️

    • Easy Lemon Bars Recipe (104)

      Cakes by MK

      Hi Kanan! 😀 I’m so thrilled you decided to try one of the recipes and that you loved the lemon bars!
      Thank you so much for the wonderful feedback 🙂

  • Easy Lemon Bars Recipe (105)

    Amanda

    Easy Lemon Bars Recipe (106)
    It was wonderful!! Such a bright lemon flavour and very easy to throw together. Thank you!

    • Easy Lemon Bars Recipe (107)

      Cakes by MK

      Awesome! So glad to hear you enjoyed the lemon bars Amanda 😀

  • Easy Lemon Bars Recipe (108)

    Yvrose

    Easy Lemon Bars Recipe (109)
    Your tutorial is so great I will definitely make it.

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