Lemon Bar Recipe

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This old fashioned lemon bar recipe is a classic family favorite. The buttery crust is covered with a lemon filling that is both sweet and tangy. Dusted with powdered sugar before being served, this homemade dessert is the best!

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5 from 3 votes

This lemon bar recipe is a simple, old fashioned dessert! Our made from scratch crust is baked with butter, sugar, vanilla, and flour. Our sweet and tart lemon filling is made with sugar, flour, eggs, and lemon with a light dusting of powdered sugar on top.

You’ll want to try our easy blueberry dump cake and our lemon poke cake as well for more quick and simple desserts.

MORE LEMON RECIPES:
Lemon Lush | Lemon Cheesecake | Lemon Blueberry Bread

Lemon Bar Recipe Ingredients

You will need:

For the Crust:

• 1 cup butter, melted
• ½ cup sugar
• 1 ½ teaspoons vanilla
• 2 cups flour

For the Filling:

• 3 cups sugar
• 1 cup flour
• 6 large eggs, room temperature
• 1 cup lemon juice (about 4 lemons). Use fresh-squeezed lemon juice to really enhance the flavor this recipe. (bottled lemon juice will not have the same flavor or texture)
• 2 tablespoons lemon zest
• Confectioners’ sugar for dusting

In the recipe card, at the end of the post, you will find the full recipe for these lemon bars – including buttons to easily print or pin it!

How to Make Lemon Bars

This is one recipe that I really recommend using a glass baking dish for. I just use a standard 9×13 glass casserole dish that you can pick up just about anywhere.

STEP ONE: For the crust, mix the butter, sugar, and vanilla together in a medium bowl. Add the flour and stir to combine.

STEP TWO: Press the crust mixture firmly into a 9×13 glass casserole dish lined with parchment paper. Then, bake at 350 degrees for 15-20 minutes or until the edges are light brown. You can see the texture of the dough in the photo below.

STEP THREE: To make the lemon layer, add the sugar and flour into a large bowl and use a whisk to get out any lumps. Add the eggs, lemon juice, and lemon zest and whisk until combined. Pour the filling over the warm crust. The mixture will be a little runny.

STEP FOUR: Bake for 30 minutes until the center is set and doesn’t jiggle. It’s totally normal to see air bubbles on the top of your lemon bars after baking. You can’t even tell they’re there once you dust with powdered sugar. 

STEP SIX: Remove from oven and cool completely at room temperature, then refrigerate. These actually taste amazing after chilling for several hours or overnight. Dust with powdered sugar before serving.

How to Cut Lemon Bars

One of the things I love about these rich, irresistible lemon bars is how perfect they look. We eat with our eyes first! Once your lemon bars are well chilled, take a very sharp, oiled knife and cut. I recommend wiping it off in between cuts just to get those beautiful, clean lines.

Storing this recipe:

IN THE FRIDGE: Any leftovers should be stored in an airtight container. They’ll stay fresh for up to four days in the fridge.

IN THE FREEZER: These lemon bars will keep for up to four months when properly stored. After cooling, I recommend wrapping each square in wax paper, then plastic wrap before placing inside a freezer-safe container or bag.

Sweet, tart and delicious this classic lemon bar recipe is the perfect easy dessert. You’ll love the simple baked crust and fresh lemon filling.

More Recipes You’ll Love

UNIQUE: Lemon Sugar Cookies | Blueberry Hand Pies
EASY: Key Lime Pie | Banana Pudding
DECADENT: Carmelitas

Lemon Bar Recipe

This old fashioned lemon bar recipe is a classic family favorite. The buttery crust is covered with a lemon filling that is both sweet and tangy. Dusted with powdered sugar before being served, this homemade dessert is the best!

5 from 3 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 24

Calories: 256kcal

Ingredients

Crust Ingredients:

• 1 cup butter melted
• ½ cup sugar
• 1 ½ teaspoons vanilla
• 2 cups flour

Filling ingredients:

• 3 cups sugar
• 1 cup flour
• 6 large eggs room temperature
• 1 cup lemon juice fresh is best, about 4 lemons
• 2 tablespoons lemon zest
• Confectioners’ sugar for dusting

Instructions

• Preheat oven to 350 degrees.
• Line a 9x13 pan with parchment paper.
• For the crust mix the butter, sugar, and vanilla together in a medium bowl.
• Add the flour and stir to combine.
• Press firmly into your prepared pan and bake for 15-20 minutes or until the edges are light brown.
• Add the sugar and flour into a large bowl. Use a whisk to get out any lumps.
• Add the eggs, lemon zest, and lemon juice and whisk until combined.
• Pour the filling over the warm crust. Bake for 30-35 minutes until the center is set and doesn’t jiggle.
• Remove from oven and cool completely at room temperature. Then refrigerate.
• Dust with powdered sugar before serving.

Notes

This is one recipe that I really recommend using a glass baking dish for.

Use fresh squeezed lemon juice to really enhance the flavor this recipe. 

Nutrition

Calories: 256kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 84mg | Potassium: 45mg | Fiber: 1g | Sugar: 30g | Vitamin A: 296IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

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