I’ve never actually read the book about love languages, but I’m pretty sure my husband’s love language would be these Homemade Lemon Bars, or as some people call them, lemon squares.
These are the best homemade lemon bars I have ever tasted and I am pretty picky.
I usually give all of my baked good leftovers away to our neighbors so I don’t eat all of them, and this is the only recipe my husband forbids me to give away, so you know it’s good.
Recipe Ingredient Notes
To make Lemon Bars, you will need the following ingredients:
Crust
- Butter , softened
- Sugar
- Flour
- Salt
Filling
- Sugar
- Eggs, beaten
- Lemon, zested
- Lemon juice, fresh or bottled
- Flour
Topping
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Homemade Lemon Bars
- Heat oven to 350℉.
- Spray a 9 x 13 inch baking pan with nonstick cooking spray.
- Cream together softened butter and sugar in a large mixing bowl.
- Add flour and salt and mix until blended.
- Press into the bottom of prepared pan and bake for 15 minutes.
- While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
- Remove from oven and dust with powdered sugar.
- Cool completely and cut into squares.
Recipe Tips
If you’re worried about the center being too jiggly, wait for them to cool before cutting. A lot of the time, they just need to set up a little longer outside the oven to get that perfect lemon-bar texture.
To finish, top them with powdered sugar. I’m pretty generous when it comes to the powdered sugar on top, to the point where you can’t inhale when you go to take a bite or you might choke. Haha!
For a clean cut, make sure the bars are completely cooled and then cut them with a sharp knife that has been run under warm water.
Storing Suggestions
If you can gather up enough self control to not devour the whole pan, you can store them for 2-3 days in the refrigerator.
To do so, place the lemon bars in an airtight container separate the bars with wax paper or parchment paper.
If you want to freeze these bars, let them reach room temperature, then wrap each bar individually in plastic wrap and place them all in a resealable freezer bag. For best results, we recommend using them within one month.
Enjoy More Delicious Citrus Bars Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
- Key Lime Bars
- Frosted Gooey Lemon Bars
- Lemon Brownies with Lemon Frosting
- Lemon Cookie Cheesecake Bars
Lemon Bars Recipe
Ingredients
Crust
- 1 cup butter , softened
- ½ cup sugar
- 2 cup flour
- ¼ teaspoon salt
Filling
- 3 cup sugar
- 6 large eggs, beaten
- 1 lemon, zested
- 1 cup lemon juice, fresh or bottled
- 1 cup flour
Topping
- ½ cup powdered sugar
Equipment
Instructions
- Heat oven to 350℉.
- Spray a 9 x 13 inch baking pan with nonstick cooking spray.
- Cream together softened butter and sugar in a large mixing bowl.
- Add flour and salt and mix until blended.
- Press into the bottom of prepared pan and bake for 15 minutes.
- While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
- Remove from oven and dust with powdered sugar.
- Cool completely and cut into squares.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Love the lemon bars. Thank you and have a great weekend.
Looks delicious!???
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Dakota D.
http://fannypacksandvisors.com
Lemon bars are one of my favorite desserts!! Always a crowd pleaser!! =)
My sister who loved making lemon squares is coming home from her mission this week and I wanted to do something special for her. I’m so glad I was able to find this recipe! Thanks so much!
Hi Analee, That is so awesome your sister is returning home from serving a full time mission! What a fun time for your family! Best of luck with the lemon bars!!
What kind of flour do you use, is it all purpose or self rising flour? We love lemon bars. I am going to make these this weekend. Thank you.
We use all purpose flour.
I made these for a friend who loves Lemon Bars. He said they were the best ever and now requests them all the time.
If I don’t have a glass pan can I make this in a cake pan?
You can use a metal 9 x 13 inch pan also.
I don’t have a fresh lemon for the lemon zest. Could I go without it or would it ruin the recipe?
It will still turn out fine, just not as much lemony flavor. The zest gives it a kick!
I tried these today with my five year old daughter. Not sure what we did wrong but these seemed a little tart and were still jiggly after the 30 minutes baking in the oven? This is my first time making lemon bars and we had to use to pie pans as I didn’t have a glass pan on hand. maybe this contributed to the bake time? For next time, how can you tell if they are done for sure? I left them in until the edges were light brown and the middle was firm.
I’m sure your pan may have had a lot to do with them not baking properly. We used a 9 x 13 inch pan. If they were still jiggly, they would need more cooking time.
I got rave reviews on these bars. I like how the top carmelizes just a bit for a nice contrast with the gooey lemony center. They’re heaven. Much better than a box mix!
I made these today and they are just a little too tart in the center for me. Also the top got brown before 25 minutes was up so I took it out and it is still a little gooey for me.
Have you ever tried this recipe with a gluten free flour??
Hi Cindy. We have not used GF flour in this recipe.
If you make the night before do you need to refrigerate?
Either refrigerate or leave in a cool place. Be sure to cover.
I made these for Easter. I love lemon desserts and love lemon bars which I have never made before. These were so easy and they were wonderful ❤️ I was a little nervous of the jiggle so I baked them about 15 min longer. The top got a little brown and they set up nicely. I just sprinkled alot of powdered sugar on top. They were excellent. Will definitely make them again.
We are so glad you loved the lemon bars. We love all things lemon too! Happy Spring and stay safe.
I made these today with a 1:1 gluten-free all purpose flour and they came out perfect. It can be done 😊. I did end up cooking them about 10 minutes longer than the recipe says but I don’t know if that was the flour or just coincidence. These are delicious – enjoy!
So good to know that you can easily make them Gluten free. Thanks so much for letting us know!
If I make a half recipe and use a smaller pan, should I decrease the baking time for the crust as well as the final bake? I’ve made a full recipe of these before and they were so delicious! Thank you!
Maybe slightly. Just watch them closely. If they are about the same thickness, it may be close to the same cooking time.
Well I goofed and put a cup of sugar in the crust but didn’t realize my brain fart till after it was all mixed and didn’t want to toss it sooo I proceeded as directed. Not knowing how the crust was supposed to look after 15 min I poured the lemon mix over and uh oh the crust started to mix with lemon mix:( it’s in the oven now so we will see! Either way I’m sure they will still taste great … after all the are lemon bars! I shall update on the finished product in about an hour!
Sounds like a lot of eggs
It’s 6 eggs. Most Lemon bars call for 4-6 eggs when made in a 9 x 13 inch pan.
Hey Cyd – found this recipe while looking for a way to use up some of my mountain of Arizona lemons. These are by far the best lemon bars I’ve made. Thanks for sharing!
Hi Jan!! What a fun surprise to actually see a name of someone I know! So glad you found a way to use some of your lemons!
Just made these with Meyer lemons and used gluten-free flour for the crust, they are delightful!!! So easy and so delicious!
This recipe is amazing. I’ve made it twice now, both times it was a hit. The lemon flavor is perfect— it is SO lemony and the perfect level of sweetness.
Also! I remember reading a question about whether this can be made with gluten free flour. The answer is YES! Both times I’ve made it I’ve used Bob’s Red Mill 1-1 GF flour and there isn’t any weirdness in texture at all. Thanks for the killer recipe!
I have made these delicious Lemon Bars twice now and they turned out perfectly both times. I added grated lemon rind of 2 lemons for more intense lemon flavour. Followed the recipe to the letter except I lined the 9×13 pan with parchment paper for ease of removal and less crispy ends. It was a loved by all guests at both events. Thanks for perfecting this favourite. 🙂
Hello just found this recipe. I love lemon bars and want to take some to a friend that her husband passed away this week. And to put in our church bake sale this coming weekend. I don’t have regular flour only self rising flour. Will that be a problem or will it work out ok?
We have not made these lemon bars with self rising flour. I did find this article on Self rising flour in place of regular. https://www.kingarthurbaking.com/blog/2015/09/09/substitute-self-rising-flour-purpose-flour
I found them much too strong in flavour. Tart is not the right word. They are just too strong. I baked them an 3 tra 10 minutes but they are still too jiggly. I do not recommend using this recipe.
Very delicious! Family winner! Definitely making again!
Tried this recipe twice now, while the flavor was perfect, the top set with a crust and everything underneath that crust stayed liquefied. In fact while removing from the oven (thinking it was set based on middle “wiggle”) hot sticky liquid gushed out from under the crusted top and spilled everywhere! Tradional lemon square recipes use a lemon curd/custard and no flour. I think I’ll stick with those as they always work out for me.
Not sure what I may have done wrong. I did use self-rising flour (not on purpose). It ended up tasting like an omelette layer on top of the shortbread. Very little lemon flavor even though I added zest of a couple lemons (Meyer) & plenty of fresh juice. As someone else mentioned below, I’ll stick with the lemon curd-type recipes that don’t have flour in the lemon layer. Thanks for listening! Jim