There are lemon bars… and then there are Cheryl’s lemon bars. This is hands-down the best lemon bars recipe I’ve ever had, and I’m not just saying that because it’s my mom’s! These bars have a perfectly buttery shortbread crust and a bright, tangy lemon filling that melts in your mouth. They’re a classic for spring, Easter, or any time you want something sweet and citrusy.
Why This is the Best Lemon Bars Recipe
Every time I make these lemon bars, I’m transported back to my childhood kitchen—watching my mom squeeze lemons while the whole house filled with the scent of buttery crust baking in the oven. They’re simple, nostalgic, and always a crowd favorite. This is truly the best lemon bars recipe because:
- It uses real, fresh lemon juice for a bright, tangy flavor
- The shortbread crust is buttery and melts in your mouth
- They have a rich, custardy center that’s just the right amount of gooey
- A dusting of powdered sugar makes them look bakery-perfect with zero fuss
Whether you’re making dessert for a spring brunch or dropping off a treat for a friend, these lemon bars always deliver!
FAQs
How many lemons does it take to yield 1 1/2 cups of lemon juice?
Depending on how juicy the lemons are, you’ll typically need around 8-9 lemons.
Can I use a food processor to blend the crust mixture instead of a pastry blender or two knives?
Yes! Just be sure not to over-process the butter with the flour and powdered sugar. You want to keep small, pea-sized pieces of butter in the mixture.
Wait, no zest in this recipe? Why not?
After countless trial runs with lemon zest, my mom has decided it’s not an essential step! But, of course, feel free to add it if you’d like.
Why do you need to wait for the crust to finish baking before adding the flour and baking powder mixture to the egg and lemon juice mixture?
When you add the flour and baking powder mixture to the egg and lemon juice, a chemical reaction occurs, causing bubbles to form. You don’t want this reaction to happen too soon while the crust is still baking. To prevent this, wait to mix the flour and baking powder mixture into the filling right before pouring it over the crust and baking. This ensures the reaction happens during baking, helping the filling foam up and create the perfect curd-like texture. Use a larger bowl than you think is necessary to avoid overflow, but don’t worry—the filling will settle down as it bakes.
Can I make these ahead of time?
Yes! You can make lemon bars a day or two in advance. Just keep them in an airtight container in the fridge.
Can I freeze lemon bars?
Absolutely! Lemon bars freeze well. After they’ve cooled completely, wrap them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 2 months.
Can I use bottled lemon juice?
We recommend using freshly squeezed lemon juice for the best flavor, but bottled lemon juice can work in a pinch if you’re short on time.
Ingredients You’ll Need
- All-purpose flour
- Unsalted butter
- Powdered sugar
- Granulated sugar
- Fresh lemons
- Eggs
- Baking powder
Pro Tips for Perfect Lemon Bars
- Use fresh lemons – It makes all the difference!
- Chill before slicing – This helps them set and cuts beautifully.
- Dust with powdered sugar just before serving for that classic finish.
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Pair These Bars With…
These bars are perfect on their own or as part of a spring spread! Pair them with my Shrimp Alfredo Flatbread or Cherry Cheesecake Puff Pastry Tart for a spring spread that impresses.
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@megsescapadesTips for Making Perfect Lemon Bars
- Use fresh lemon juice: Freshly squeezed lemon juice is key to achieving that tangy, zesty flavor. Avoid using bottled lemon juice for the best taste.
- Chill the butter: Chilled butter helps create a flaky, crisp crust that holds up well under the lemon curd filling.
- Don’t skip the cooling step: Allow the bars to cool completely before slicing. This helps them set properly and makes for cleaner cuts.
Cheryl’s Lemon Bars
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- ¾ cup chilled unsalted butter cubed
Lemon Curd Filling:
- 6 large eggs
- 3 cups granulated sugar
- 1 ½ cups fresh-squeezed lemon juice
- ¾ cup all-purpose flour
- ¾ tsp baking powder
Method
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a large bowl, sift together the flour and powdered sugar until well combined.
- Use two knives or a pastry cutter to cut the chilled butter into the flour mixture until it resembles small pea-sized crumbs.
- Firmly press the crust mixture into the bottom of a greased 9×13-inch baking pan to form an even layer.
- Place the pan in the preheated oven and bake for 20-30 minutes, or until the crust is golden brown and firm to the touch.
Prepare the Lemon Curd Filling
- In a medium bowl, whisk together the eggs, sugar, and lemon juice until smooth and well combined.
- In a separate small bowl, mix together the flour and baking powder. Set this mixture aside, as it will react with the lemon juice later in the baking process.
- Once the crust has finished baking, whisk the flour and baking powder mixture into the egg mixture until well incorporated. This is where the magic happens, as the baking powder reacts with the lemon juice to create the signature texture of the lemon curd.
- Carefully pour the lemon curd mixture over the baked crust.
Bake the Lemon Bars
- Bake at 350°F for 25 minutes, or until the lemon curd is set and lightly golden on top. Remove from the oven and let the bars cool completely in the pan. This step is crucial for the bars to set properly before cutting.
Cool and Serve
- Once cooled, cut the bars into squares or rectangles for easy serving. For cleaner lines, chill the bars before cutting. Finish by sifting powdered sugar over the top. Store in the refrigerator until ready to serve—the bars taste even better after being chilled for a few hours.
Notes
Final Thoughts
If you try this, tag me on Instagram @megsescapades — I love seeing Cheryl’s lemon bars made in your kitchens. I truly believe this is the best lemon bars recipe and I can’t wait for you to make it part of your spring traditions too.
What did you think?