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–+ servings

Best Lemon Bars Recipe (Soft, Buttery & Bright)

These homemade lemon bars have a buttery shortbread crust and a bright, tangy lemon filling with a soft, gooey center. The perfect balance of sweet and tart, they’re an easy dessert everyone loves.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings 12

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 a pastry cutter or two knives to cut the chilled butter into the flour mixture until it resembles small, pea sized crumbs.
  • Firmly press into a parchment paper lined and greased 9x13 inch baking pan to form an even layer.
  • Bake for 20 to 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 aside.
  • Once the crust has finished baking, whisk the flour mixture into the egg mixture until well combined.
  • 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 important so they set properly before cutting.

Cool and Serve

  • Let cool completely, then cover with plastic wrap and transfer to the refrigerator to chill.
  • When ready to serve, cut into squares. Dust with powdered sugar just before serving.
Start Cooking

Notes

  • For clean cuts: Chill the bars before slicing for smooth, bakery style edges.
  • For best texture: The center should be set with a slight jiggle when you take them out of the oven. They will firm up as they cool.
  • Fresh lemon juice matters: It gives the best bright flavor. Bottled juice can taste flat.
  • Powdered sugar tip: Dust just before serving so it doesn’t melt into the bars.
  • Make ahead friendly: These taste even better after a few hours in the fridge or the next day.