Lemon Bars Recipe (VIDEO)
Thick and gooey Lemon Bars with shortbread crust and vibrant lemon flavor are the perfect dessert. Watch the video tutorial and see how easy it is to bake homemade lemon bars.
We love dessert bar recipes from Pecan Pie Bars to Baklava and Strawberry Pretzel Salad, because they are easy to make and crowd-pleasing desserts. These lemon bars are no exception.
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Fresh lemons make everything better from Lemon Blueberry Cake to Homemade Lemonade. If you are a fan of lemon, this recipe for Lemon Bars is a must-try!
Lemon Bar Video
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Classic Lemon Bar Recipe
Take one bite and you will fall in love with these lemon bars. The lemon custard filling is similar to our Lemon Curd Recipe and is brimming with satisfying tangy lemon flavor, and it’s balanced in sweetness.
I learned how to make Lemon Bars years ago from one of Ina Garten’s early cookbooks, Barefoot Contessa Parties (I literally have all 12 of her cookbooks because I admire her very much and her recipes are sound). This is very close to the original recipe except we add vanilla to the crust and you’ll love the tip for making the crust even easier to mold.
Ingredients for Lemon Bars
- Eggs – Add richness and help the custard thicken. We use large eggs.
- Granulated sugar – it may seem like a lot of sugar, but it’s needed to combat the tanginess of the lemon juice. You can adjust it depending on the type of lemons used (see next section).
- Lemons – you’ll need the lemon zest and juice so be sure to zest the lemon before juicing it.
- All-purpose flour– helps to thicken up the lemon custard filling.
- Confectioners sugar – to dust the top for serving.
- For the Shortbread Crust – this easy cookie crust is made with butter, sugar, vanilla extract, flour, and salt. It creates a buttery crust that is crisp on the edges and tender to the bite.
What are the best lemons for Lemon Bars?
I always use regular lemons because they have tons of tang and lemon flavor. Since lemons are the star ingredient, you should avoid using bottled lemon juice or concentrate. Also, use no more than 1 cup of lemon juice or the custard won’t set properly. If your lemons are refrigerated, bring them to room temperature first. P.S. Here’s my favorite citrus squeezer.
Can I use Meyer Lemons? Meyer lemons aren’t quite as tart as regular lemons so you’ll want to reduce the sugar in the filling to about 2 cups.
How to Make Lemon Bars
- Crust – Cream butter and sugar in the bowl of a stand mixer, then add vanilla extract, flour, and salt and mix until crumbly. Press the mixture into a parchment-lined 9×13 casserole dish. Bake at 350˚F for 18-20 minutes. Cool slightly on a rack.
- Lemon Filling – In a mixing bowl, whisk together eggs and sugar. Whisk in lemon juice and zest. Add flour and whisk until completely blended.
- Add filling and Bake – pour filling over the warm crust and bake at 350˚F for 30-35 minutes until the center is set and no longer wobbly.
- Chill– cool at room temperature on a wire rack for at least 1 hour then refrigerate for at least 2 hours.
- Serve – Cut into squares and dust with powdered sugar to serve.
Pro Slicing Tip: Just like with a Cheesecake, for clean and pretty slices, wipe the knife blade clean with a damp paper towel between slices.
Common Questions
The center of the lemon bars should be fully set. If you give the pan a jolt, it should not wobble in the center.
Lemon bars can be kept at room temperature for a few hours but should be refrigerated after that. Refrigerate up to a week or freeze for 3-4 months (see make-ahead instructions below).
The air bubbles that rise to the surface while baking is normal. These are bubbles from whisking the eggs. Since the bubbles rise above the surface, they tend to brown which causes the brown spots. They are easy to cover up with powdered sugar.
You can substitute with grapefruit, orange juice, or lime to change up the flavor of your bars, but use less sugar when using sweeter citrus.
A glass or ceramic 9×13 pan works great for lemon bars. Note that a glass pan will bake faster and darker than a metal pan so check for doneness a little earlier.
Make-Ahead Lemon Squares
Lemon bars keep really well in the refrigerator and in the freezer, making them one of my favorite make-ahead desserts.
- Refrigerating: If baking the bars ahead, cool to room temperature then cover with plastic wrap and refrigerate. Dust with powdered sugar just before serving.
- To Freeze: Once lemon bars are fully chilled in the refrigerator, cover the baking dish with a couple of layers of plastic wrap and freeze for 3-4 months. You can also transfer leftover pieces to a freezer-safe zip bag for easier storage. The lemon custard doesn’t fully solidify in the freezer so there’s no need to thaw. They’re so good right out of the freezer.
When life gives you lemons, put them in lemon bars! This recipe will become your go-to for potlucks, parties, and holidays like Easter or Christmas. It’s a keeper of a recipe.
More Recipes with Lemon
If you end up with a bumper crop of lemons or just a big bag from the grocery store, we have you covered. Check out our post on all the genius Ways to use Lemons, from zesting to juicing and freezing then try some of our favorite lemony recipes.
- Strawberry Lemonade
- Lemon Curd
- Lemon Ricotta Pancakes
- Blueberry Muffins with Lemon Glaze
- Lemonade Recipe
- Winter Fruit Salad
Classic Lemon Bars Recipe
Ingredients
For the Shortbread Crust:
- 1/2 lb unsalted butter, (16 Tbsp) room temperature
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Lemon Filling:
- 7 large eggs, room temperature
- 3 cups granulated sugar, *
- 2 Tbsp lemon zest, from 4 to 5 lemons
- 1 cup lemon juice, freshly squeezed (from 5 large or 8 medium lemons)**
- 1 cup all-purpose flour
- Confectioners sugar, to dust
Instructions
- PREP: Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.
- CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
- FILLING: While the crust is baking, zest then squeeze the lemons and prepare your filling. In a large mixing bowl, whisk together eggs and sugar until blended. Add Lemon juice and lemon zest and whisk to combine. Add 1 cup flour and whisk until smooth and very well blended and no traces of flour remain.
- BAKING: Pour filling over the warm crust and bake in the center of a preheated oven at 350˚F for 30-35 minutes or until the filling is set. As soon as the filling is no longer wobbly in the center, remove from the oven so you don’t over-bake. Cool in the pan at room temperature for at least 1 hour then refrigerate for at least 2 hours before serving.
- TO SERVE: Pull the parchment paper up slightly to loosen from the pan then transfer to a cutting board and cut into 18-20 squares then dust the tops with powdered sugar.
Notes
**Avoid using more lemon juice than what is called for or the filling won’t set properly.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Merry Christmas
I am used to Ina or Paula Deen’s recipe and then I came across yours and as excited to try as I love vanilla in most things? ;)I love that there is vanilla in the crust because I mean, c’mon who doesn’t love vanilla in most things? 😉
For the gluten full recipe I followed to a T and the lemon custard is so rich and probably the best lemon bars I’ve ever made!
I used this recipe to do a gluten free version so I can gift these to others and also enjoy a few myself without gluten.
For the crust: I added 1/2 tsp of vanilla paste, 1/2 tsp of almond extract along w/the 1.5 tsp of homemade vanilla.
I did 1/4 C of fine sugar & 1/4 C of powder sugar. I used Arrowhead Mills gluten free flour in place of AP.
For the filling I used 2 C of sugar instead of 3.
I added about 1/2 tsp of extra lemon zest.
I added the 1 C of gf flour to the filling.
It’s in the oven and since I’m not eating gluten (for the most part) I’ve been looking for gf recipes and I’m hopeful it’s going to be amazing!
Thank you Natasha! Many blessings
Hi Laura! Thank you for sharing that with us. I’m so glad you loved the recipe! Let us know how they turned out with the modifications for GF.
Hi,
I just finished making the lemon bars and for some reason the filling turned brown (and burned) on top while beneath it was still uncooked. What did I do wrong? I followed the recipe exactly….
Hi Ellen. It’s likely your oven running hot or not baking evenly. I would recommend using an Internal oven thermometer (Amazon affiliate link) to see if your oven is calibrated well. Also- if you have a heating element at the top, be sure to position your oven rack so it’s not too close to the burner.
This recipe is written for a conventional oven on regular bake mode. If you are using a different oven/setting you’ll likely need to make adjustments.
Hi Natasha,
I do not have a pan 13x9x2″. Would 9x9x2″ pan work?
Hi Molly, I haven’t tested that to advise but if you cut the recipe in half, you can use 3.5 eggs. You need to whisk it up and then divide it into two by taking two tablespoons out. I hope that helps.
Amazing. These are the perfect lemon bars. And the crust is so good I’m about to try making cookies out of it
Thats a wonderful idea, Jake! I’m so glad you loved it!
I had lemons! But didn’t know what I could with all of them? So I looked at recipes and decided on using your lemon bars version because from experience I’ve found that your recipes are always clear, straightforward and successful. Plus watching your videos is always instructive and entertaining. They turned out great! You’re getting famous… and for good reason. I wish I could post an image, but I did on my FB page. People think I’m a good chef and I fool them because I use your recipes : ) Thank you.
That’s wonderful! Thank you for trying my recipe! I’m so glad you loved them.
These bars are great! I haven’t made lemon bars before. My mother in law is in the hospital. This is her favorite desert so I made them. They are an A+. I will definitely make them again.
I’m so glad to hear that, Karen. Thank you for the feedback.
I hesitated at first when I saw the 3 cups of sugar, but decided to give it a try and I’m glad I did. It was not overly sweet. It was just right.
I’ve made at least 4 to 5 other Lemon bar recipes. But yours is the best.
I followed your directions as written and it came out perfect!
Thank you
That’s wonderful to hear. Thank you for sharing.
Hi Natasha. I live in New Zealand and our measurements are imperial. It would so useful if you say 1 cup you could also add grams. Thank you
Hi Berni! There is a tool in the recipe card for that, click on “metric” and it will convert the list for you.
What am I doing wrong? My crust never crumbles. It turns into a big lump. I have this problem with apple crisp too. I’ve even remade the crust and the same thing happened!
Hi Lois! I would look over my process and recipe again to see if you missed anything or if something looked different in your process. Temperature of ingredients and how things are measured may be the issue. Be sure to watch my tutorial on how to measure ingredients for guidance.
Thank you. Maybe my butter is too warm? I’m sure I measured correctly the second time.
Possibly. You want it to be soft to leave an indent when you press your finger into it, but not overly soft or warm.
If not the butter’s temp, then perhaps the gluten content in your flour is lower than what this recipe is based on. I used cake flour, and I didn’t achieve the same crumbly consistency in the crust dough, but the final crust was still delicious and well textured. I looked it up and the protein (aka gluten) will absorb more water than starch, the main component of flour. So, if the flour has less protein, like a cake flour, it won’t absorb as much water as a higher protein flour, like AP flour, resulting in a wetter appearing dough when used in the same amounts.
needed to cook at 300 degrees convection bake for 45 minutes to get perfectly cooked lemon bars
Thank you for sharing that, Kayleigh!
I have been looking for the right Lemon Bars recipe for ages! As a child I had loved Lemon Bars my mother made and somehow we lost the recipe. i tried different ones and they didn’t do justice. Came across this a month ago and have made them 3 times! This recipe is OUT OF THIS WORLD than what I remembered as a child. My fiancé’s aunt and neighbor LOVE this too, and have even pitched their recipe for yours! Thank you for sharing this Natasha!!!
Hi KJ! Thank you so much for the wonderful feedback. I’m so glad you love the recipe.
Natasha, I don’t have a stand up mixer. How can I make the crust for the bars?
Hi Juanita! An electric hand mixer will work too.
Love lemon squares. What adjustments are needed for high altitude?
Hi Kimmy! To be honest, I don’t have any experience with high altitude baking. This article may help.
These lemon bars are delicious! Just the right about of tang in the lemon layer and a nice, thick shortbread crust! The only issue I had was while making the crust. I don’t have a big mixer with a paddle attachment so I tried using my hand held pastry cutter. When the dough didn’t look crumbly, I tried using my food processor. It wasn’t crumbly then either, even after I added more flour. At this point, I just went with it. The final result was delicious but I was very nervous overnight that it wouldn’t turn out for my party today. Phew!
Hi Jackie! I’m so glad they worked out for you. Thank you for sharing.
This is the first time I have made this recipe and it is going to be used for my granddaughter graduation party this afternoon. The odor in the kitchen is really nice and full of the great lemon scent . Thanks for sharing this .
Hi Jane! You’re very welcome! I hope the lemon bars are a hit at the party! Congratulations to your granddaughter.
Would like to make this, but don’t have a stand mixer. Could I use a food processor?
Hi Gail! Yes, that should be fine.
HI Natasha,
I’ve followed your recipe (and have read some comments first to use as some tips) and so far taste wise it’s good.
But the crust went to the middle. and I did read a comment that says not to over mix to avoid “dough” like consistency on the crust. I didn’t overmix but rather the curst was crumbly but still it went to the middle after baking. Any idea how to fix them?
Hi George! Did your crust have and same consistency that mine did in the video? Watch my process to see if you missed anything or if your process looked differently. I’ve attached my tutorial for how to measure ingredients so you can see how I measure my flour. If the consistency of the crust is not the issue then oftentimes this happens when there is a space between the crust and the sides of the pan which causes the filling to slip underneath the crust, or if the crust is cooled down too much before you add the filling. Be sure to spread the crust all the way to the edges and press it down firmly. I hope that helps troubleshoot.
I usually don’t like lemon squares, in fact I often find them to be really sweet and lacking in lemon flavor. This recipe wasn’t just balanced, semi-sweet, and lemony but absolutely delicious. I added a little grapefruit juice into the mix and grapefruit zest to boost the citrusy flavor and I am in love with this recipe.
I highly recommend. Wonderful! A crowd pleaser everytime!
THat’s a nice addition to the recipe, thanks for sharing. We’re so glad that you loved our Lemon Bars recipe!
First time baking these and I will admit I was VERY nervous. But it came out perfect! Buttery taste, soft & just the right amount of lemon taste! The directions are very easy to follow.
Yay! I’m so glad that it was a success.
When cooking or baking, should I always use bake mode? I have yet to see pur conv mode in your recipes.
Hi Sheila, yes, unless otherwise specified, I use regular bake mode.
Why did my crust crack all over? And, I measured every ingredient and the filling did not set up.
Hi Sheila! I have not had that experience when following the recipe as written. Did you make any substitutions, use a different size pan, or even a different oven setting? This recipe is written for conventional oven baking. I would watch my process again in the video to see where yours may have looked differently. Sometimes if you use too much flour it can cause a dry and crumbly crust. I recommend watching my tutorial on how to measure ingredients so that you can see how I measure. I highly encourage the use of an internal oven thermometer (affiliate link) to check and see how your oven heats up and ensure it’s reaching the right temperature. I hope that helps.
Thank you for your reply. I think my problem was using pure conv. I have been using pure conv for all your recipes. I will now use bake and they will turn out even better!
You’re welcome, Sheila! I hope the next batch is perfect!
How can you use this recipe but make it gluten free! I love lemon bars but have two friends who are gluten free but they want lemon
Hi Chance, one of our readers shared this comment “I made these but used gluten free flour. The short bread was a little too crumbly (joys of gf flour) but they where delicious!!!! No one could even tell it was gluten free and they kept coming back for more. I will definitely be making them again but will go a little lighter on the gf flour in the crust. Thanks!” I hope that helps.
today is my 3rd time making your lemon bars, tomorrow I will bring it to church for our coffee hour, they are super good. I’m sure parishioners will love this one tomorrow 5/7/23. thank you.
Hi Jane! That’s wonderful to hear. So glad you are enjoying the recipe.
I was wondering if you can use organic cane sugar instead of the white granulated sugar?
Hi Cathy, I haven’t tested that to advise but I think it’s worth trying. We’d love to know how it goes if you give it a try!
The lemon bars were easy to make and so good. They were even better the next day. My husband loved them as well.
That’s great, Courtney! Thank you for the wonderful review.
I don’t know what people are talking about with the issues they had with the crust… I’m a very novice baker and I followed the directions and it came out perfect! I even felt like I over mixed the crust (got really worried) but it came out great! I agree, 3 cups of sugar is borderline insane, but it actually does cut the tartness of the lemon and is the perfect ratio. I wonder if you could create a version that uses a less processed sugar, like coconut sugar? Also, I used organic eggs, so my egg yolks were super orange in color, so my lemon bars ended up looking more like orange bars haha!
Thanks for sharing, Kristen! I’m so glad you enjoyed the recipe.
Made these for Easter! They were superb! Will definitely make again!
So glad to hear that, Lucy! 🙂
So disappointed! Baked this for my daughter’s baby shower. I bake a lot (40 years) but this was a total waste of ingredients. The top came out crispy and the lemon filling tasted like there was too much flour in And yes, I beat it enough. I had baked another recipe from someone else in the past and it was perfect. I tried yours because it made more squares.
Hi Mary, I’m sorry to hear that. I haven’t had that happen before but I will do my best to help troubleshoot – I’m surprised that the top was ‘cripsy’ – did you possibly broil or set to convection baking by mistake? This recipe is written for conventional oven baking. You also should not be able to taste flour in the filling unless any of the proportions of lemon juice to flour were changed.
Hi Mary, I’m sorry to hear that. I haven’t had that happen before but I will do my best to help troubleshoot – I’m surprised that the top was ‘crispy’ – did you possibly broil or set to convection baking by mistake? This recipe is written for conventional oven baking. You also should not be able to taste flour in the filling unless any of the proportions of lemon juice to flour were changed.
Natasha you are the best!!!!!
Every single recipe that I have cook from your recipes are amazing, all of them are good!!!!
I love the way you teach on your videos or your instructions written, you are the best!!! This is the only website I use to look up for recipes, please never stop doing!!!!!! Please please keep teaching us!!!!!
Thank you for that wonderful compliment, Anaruth! I’m so glad you’re enjoying my blog and recipes!
Hi Natasha. I made the crust tonight and it came out darker in color than your crust in the video. I don’t think I overcooked it because at the end of 20 minutes there was no golden color at all. I went on to cook it 15 more minutes And the whole thing got browner. It is cooling right now. I am making the filling tomorrow. Serve on Easter Sunday. Do you think the crust is going to be OK?
Hi Laurie, it’s hard to say without being there. I recommend making the recipe as written each time, especially the first time around. I hope it works out well!
Can’t wait to make these for Easter. Question: We moved out of the country and sadly, I could not bring my Kitchenaid mixer (still in mourning…) Would I get the same results with a hand mixer?
Hi Staci! Yes, you can make it with a hand mixer too.
Thanks for this recipe. The taste was incredible! But the structure was a disaster. Please share some tips so i don’t end up with an upside down lemon bar. The crust floated.
Hi Faye, it sounds like the crust may have been over mixed. HEre’s what one of our readers wrote: “I figured it out – I made these for the eighth time yesterday and they came out upside down again – but after making them so many times, I figured out what went wrong – I OVERMIXED the crust ingredients… instead of crumbly, I got a cookie-dough consistency – and sure enough, the crust rose above the custard and it turned out as lemon crumble!!” I hope this helps.
These lemon bars needn’t be just for Easter. I’d be happy to eat these any day. Thank you.
You’re welcome! Enjoy.
Hi Natasha, I made two batches of this and have one whole in the freezer and want to freeze the second one but have a quick question, do you cut the lemon bars before you freeze them or can you cut into bars after thawing? I’m freezing these for a women’s tea party at our church and need some guidance. Thanks
Hi Dina! You can cut them or keep them whole (I usually cut them), either way, works. The lemon custard doesn’t fully solidify in the freezer so there’s no need to thaw or thaw them for too long.
I haven’t met a recipe I didn’t like from this site, but this was just pure sugar/ way too sweet. If you think 3 cups of sugar is too much it’s because it is.. the crust was great but definitely use less sugar.
HI Luda, did you possibly use meyer lemons or use less lemon juice? It seems like alot of sugar but it’s necessary to cut the tang of the lemons, otherwise it will be way overpowering of lemon. I hope that helps with troubleshooting. I also don’t love overly sweet desserts but it’s needed here unless changes were made as I mentioned.
Thank you sharing, I have tried several of your recipes. And have really enjoyed them. I also refer my granddaughters to your website for recipes. I love your style in fashion also.. I like a lot of your clothing. But mostly enjoy your recipes. Continue to share, as I will continue to follow you..
You’re welcome! I’m so happy you enjoyed it, Patricia!
Hi Natasha,
I’ve made these lemon bars before from Ina Garten and they are the best! Thanks for reminding me of this delicious recipe.
Karen
You’re welcome! I hope you love my recipe too!
Ina Garten’s lemon curd is astounding! She uses extra large eggs. My nephew eats it right out of the jar.
These lemon bars are so incredibly delicious, everyone loved them! Thank you for the recipe.
I’m so glad you enjoyed them, Olivia! Thank you for your lovely review!
these lemon bars have the most amazing crust and I cannot thank you enough for sharing this recipe
You’re welcome! I’m so happy you enjoyed it, Jess!
These lemon bars were amazing! Thank you so much for sharing!
I’m so glad yo loved them. Thank you for the feedback.
Hi Natasha,
I’m looking for a buttercream mocha) recipe. When I say buttercreme, I’m referring to the heavy German/Austrian type; they don’t use powdered/icing sugar.
Thank you,
Michele
Hi Michele! I’m sorry, I don’t have a recipe to recommend.
Hi Natasha, I was wondering if I could use regular Butter instead of unsalted Butter. This will be my first time making it. Also if I use regular Butter do I still need the Salt that’s on the recipe? Thanks
Donna
Hi Donna! I prefer to use unsalted so that I can control the salt level in this. If you use salted butter but I would omit the remainder of the salt from the recipe.
Thanks I made them with salted butter and they were a Huge Hit at work. I well make these again. Thanks
Donna
Wonderful, Donna! Thank you for the feedback.
Hello,
So looking forward to making these. I will be using Meyer lemons right off the tree and per your suggestion we are wondering how much to reduce the sugar.
Thanks you!
Sounds good, I hope you’ll love these lemon bars! Others tried using less sugar like 2 cups and still liked it.
I love this recipe! I make it all the time! The lemon bars are so fresh and light! I changed up the citrus to some blood oranges I had on hand. They turned out delicious, but the center was still a little loose even after baking for 40 minutes. I think next time I substitute the citrus, I’ll add a little more flour maybe.
Hi Marcy! Thank you for sharing. I’m glad you loved the recipe.
I’ve tried a few other lemon bar recipes and this is the top!
Thanks Natasha!
I’m glad to hear that, Dennis!
OHHHH MYYYYY GEERRRDDD!!!!!!!! I haven’t made lemon bars in years and was searching for a recipe – these are hands down the BEST lemon bars! I thought the 3 cups of sugar was going to be way too much but it was truly AMAZING! Tart and the crust even better! Everyone at work was drooling! Thank you this is most definatley a keeper!!!!!
That’s so great! It sounds like you have a new favorite, Coleen! I’m smiling big reading your excellent review!
I tried many of Natasha’s recipes and usually liked the result. This one has great potential as my family loves lemons, but these lemon bars are extremely (really really!!!) sweet. I am scared of getting diabetes after this treat. Sugar needs to be cut at least in half, which will require other adjustments to get bars that can bake through.
I have chickens that are laying small eggs so how many eggs should I use for this lemon bar recipe?
Thank You,
I love all you recipes
Hi Linda, 7 large eggs, room temperature. You may click Jump to recipe to go to the recipe card.
Your recipes look like the ones my Mom and my Gramma’s used! And the church ladies! thank you! for using lots of butter, ‘real’ real lemons, and
making steps a little easier!
You’re welcome, Sandi! Thank you for the feedback.
These lemon bars were amazing! I made them for the first time for a family get together and everyone loved them! Thanks for the recipe and for the video which helped a ton!
You’re welcome, Laura! I’m so glad they were a hit.
Hello,
Made these tonight. Finally bought a stand mixer and was so excited to use one of your recipes. Overall they came out great. They weren’t however as golden brown out of the oven, but I didn’t want to overcook as there was no jiggle. I let them cool to room temp, placed in fridge for 30 min. Kids were too eager to taste so gave them a sample. All approved. My pan might have been on the thicker side and different dimensions. I’ll try again as I have plenty lemons and perfect for thanksgiving dessert.
Thank you so much for your blog.
That’s wonderful, Otilia! I’m so glad they were enjoyed. Thank you.
I make these and get nothing but rave reviews. Simply the best.
That’s wonderful, Trisha! So glad to hear that. They seriously are the best!
I’ve made these amazing lemon bars today. They are absolutely the best I have ever had. Natasha, thank you! They were the tastiest and not hard to make. After cutting them as squares, I froze them for Christmas.
That’s great! I’m so glad you loved them.
Thank you for another winner, Natasha! These are scrumptious!
You’re welcome, Roxi. We’re glad you like this!
I’m making them for the second time (they were delicious the first time) but the crust did not end up being crumbly either time (current crust is in the oven). What am I doing wrong? I’m following your recipe to a T. I would imagine it would easier to spread more evenly if I were able to distribute it a little easier if crumbled. Thanks.
I will make sure not to change any of the proportions of ingredients for the right blend of wet to dry ingredients that form the dough.
Hi Natasha,
Could I halve or reduce the sugar by 1/4 in the lemon filling? 600gm just seems way too much. I am making these for a work baking competition
Hello Kim, I haven’t tried it that way. If you do an experiment, please share with us how it goes!
Hi – I did use scant half the sugar and it was fine – I don’t like the filling too sweet; with the powdered sugar dusting it is plenty sweet and so delicious!
I’ve made these twice now. The first time I rated them 4 stars, but after a tweak or two, they are outa the park home runs!
So the first tweak was to add the zest to the sugar and pulse it well in a food processor. The result is a wonderful pale yellow sugar that smells and tastes outstanding. I do believe that it made a difference in the final outcome.
Additionally, I didn’t bake quite as long the second time around. The first time thorough I baked 34 minutes, and while very, very good, the “gooey” part turned out just a bit overcooked in my opinion, based on the both how it looked and tasted. It was a muted yellow and tasted just a tiny bitter. The second time I cooked about 31 minutes, until there was just a bit of a “jiggle” left in the center. It firmed up just fine after cooling, and the filling was bright yellow and very lemony!
Hi Bill, I’m happy to know that it was a huge success after trying again. Thanks for sharing that with us, that is helpful!
Hi Bill – I also like to use some zest in the crust – it helps carries the lemon flavor through. I rarely have more than 2 lemons on hand and I zest and juice everything out of those two lemons I can get then I add a bit of water to the strainer after I’ve strained out the seeds and pulp just to get all the juice. If I still don’t have enough juice I add some bottled lemon juice or lime juice and the result is amazing! The citrus flavor is lovely with the dominate lemon flavor but then the finishing taste of the mixed citrus is wonderful.
Excellent dessert! My husband said this was the best dessert I’ve ever made and I bake a lot. Next time I’ll make sure I have help with the clean up, there were a lot of dirty bowls etc. 🙂 Thank you for the yummy recipe!
You’re so welcome! I’m glad ti was enjoyed. 🙂
Dear Natasha, I’ve been staring T your recipe for Lemon Bars. I’m gonna give them a try. Church Picnic coming up so wish me luck!! Looking forward to more recipes from you.
Thank You!’
Mariana
I hope it becomes your new favorite!
I have made lemon bars for years using the same recipe but these bars are amazing!
Love it! Thanks a lot for your wonderful comment and feedback, Judy.
These lemon bars are delightful 🍋 They turned out perfect! I will definitely be making these again.
So glad to hear that, Amber! 🙂
OMG Natasha! Thank you! I have been searching for the ultimate recipe for lemon bars forever and after trying yours, I can honestly say the hunt is finally over! The gooey center and beautiful crust makes this a homerun. Oh and the dusting of powdered sugar too. Every other recipe I tried before always came out either with rubbery centers, rock hard crusts or just tasted bland. Not anymore, this recipe is a keeper. Will be checking out more of your recipes in the future.
Hi Sandra! That’s great. So glad you enjoyed this recipe. Thank you for the review and I hope you find many more recipes to enjoy on my blog.
Hi Natasha.
I would love to make these but as many of your other recipes you use a “stand mixer”. I don’t have one and will not be purchasing one ant any time soon. Can I use a hand held mixer?
Love the recipe.
Hi Diana. You could use a handheld mixer for this. It may take a little longer to cream but it should be just fine. 🙂
I made 5 batches of these for a friend’s celebration of life gathering. I followed the recipe exactly as written. I made these two days before the event, cooled them, chilled them and cut them in bars and stored them in the fridge. HUGE HIT. Had a few dozen left over so put them in the freezer and weeks later I am still enjoying them. CRAZY GOOD. Thank you.
That’s great! I’m so glad they were a hit.
First if all thank you Natasha for sharing the recipe. I’ve made these many times, and wanted to share what I learned. So if you have a convection oven, then don’t use the fan for these lemon bars. When I first made these I used my normal setting which is with the fan turned on, but it made the top brown WAY to quickly but the inside was WAY to wobbly so I would end up burning them, they still tasted good but didn’t look good at all. So I tried without the fan and they turned out perfect, looked exactly the same as yours in the picture and the bake time was the same as yours.
Hi Nat, thank you for sharing that with us. We use regular bake mode over here, so if using a convection oven, you may need to make some adjustments! I’m so glad you found a way to make this work!
Can I use foil to line with instead of parchment for lemon bars?
Parchment paper is best.
The flavour is amazing but they don’t cut cleanly. Mine were very sticky and hard to cut. They didn’t look very presentable like yours. What did I do wrong?
blessings
Sylvia
Hi Sylvia, did you refrigerate them for 2 hrs before cutting? They should be completely chilled, you can even put them in the freezer and then cut them. If they are still sticking, you can run the knife through warm water, wipe it dry with a clean dish towel/paper towel, and make the cut. Repeat this for every cut. I hope that helps.
Hi Natasha.
I’m from the Philippines and I’m planning to make lemon bars. Instead of using butter, can I use crisco vegetable shortening instead?
Hi Ana! The butter is an important ingredient in the texture of the crust. I have not tested shortening to advise what the outcome would be.
You are such a good and beautiful,funny cook and love and tried your recipes.
That is very kind, Betty. Thank you.
I am making the lemon bars for a luncheon but will not have enough time to make them in the morning. If I make them the day before, should I put them in the refrigerator then or leave on the counter. Dust with powdered sugar before serving?
Hi Carol! you can reference the make-ahead note in the recipe. “Refrigerating: If baking the bars ahead, cool to room temperature then cover with plastic wrap and refrigerate. Dust with powdered sugar just before serving.” I hope that helps!
Hi! Can this recipe be halved? I followed this recipe and while they were so delicious, it was a little too much for me. Especially now since eggs are so expensive! Thanks!
Hi Grace, yes, you can but you’ll have to change the size pan. Also, these can be frozen for 3-4 months (see make-ahead instructions in the recipe notes).
Love your videos and recipes. I have been making lemon bars for years. Similar recipe but my crust contains baker’s shredded coconut and less flour. I also use less flour in the lemon curd. In a pinch, bottled lemon juice works fine but as you said, nothing compare to fresh squeezed.
Thank you so much for sharing that with me, Anne!
Love all your recipes! Always check yours first.
My husband doesn’t like lemons but this recipe, he likes it!!
Thank you and more power to you! God bless!
You’re welcome, Joy. Thank you for trusting in my recipes, I hope you’ll love the recipes that you will try!
I made these but used gluten free flour. The short bread was a little too crumbly (joys of gf flour) but they where delicious!!!! No one could even tell it was gluten free and they kept coming back for more. I will definitely be making them again but will go a little lighter on the gf flour in the crust. Thanks!!!
Thank you for sharing with us, Nylia!
Best…best…best ever…I’ve made these so many times and it’s the one dessert everyone always asks for
So glad you enjoy this recipe! Thank you for sharing.
I tried this recipe twice. I found that the crust is too thick, hard and difficult to cut. It did not brown up well and I baked it longer than the suggested time and there seemed to be a doughy layer between the crust and filling. Anyone else have this problem??
Hi Kate, I haven’t had that experience and it turns out as it shows in the photos and video. I highly recommend watching the video to see where yours started to look different which might give a clue as to what happened. Did you possibly change any of the proportions in the ingredient list?
hi can i skip the powdered sugar at the end? will the bars taste different?
Hi Amira! That would be fine. They will be a little less sweet but still delicious!
Hi Natasha. You mentioned in the video that you can freeze the Lemon Bars. What do you recommend doing to freeze them?
Hi Jane, please check the “Make Ahead” section in the recipe as I have given some tips on freezing them.
Made lemon bars they were a flop. I followed instructions step by step. They stuck to the parchment paper I couldn’t pull it out of my baking dish.also they are way to sweet…I wasted 7 eggs and 2 cup of sugar all my fresh squeezed lemons 🍋 don’t know what went wrong. HELP PLEASE I WOULD LOVE TO MAKE THEM…
Hi Emilie, were you possibly using wax paper instead of parchment? wax paper would stick badly. Also, make sure you are using regular lemons as meyer lemons are more mild and would make the mixture sweeter. Normally this is a great balance of sweet and tangy and we don’t love overly sweet desserts either.
Please put your recipes in a cookbook. You make me feel good everytime I see one of your recipes. Cooking should be fun and you and your husband make it fun.your food is so good ,I would buy 5 of your cookbooks.please.
Hi Rick! Thank you, I’m glad you enjoy our recipes and videos. I am currently working on a cookbook. No release date yet, but please stay tuned for when we announce this.
QUESTION:
Can I double the crust and put it into a jelly roll pan?
I haven’t tested that. If you experiment, let me know how you liked the recipe.
Can this recipe be cut in half to bake in a 9×9 inch pan? If so should I use 3 or 4 eggs? Love all your recipes I’ve tried. Thank you, Julie
Hi Julie, if you cut the recipe in half, you can use 3.5 eggs. You need to whisk it up and then divide it into two by taking two tablespoons out. I hope that helps.
wow just made these yummy lemon bars they are so good and easy thank you so much for sharing this very yummy treat and fun to make with fresh lemons i used some oranges perfect sweet and sour treat to eat thanks again for all your hard work and great recipes
You’re welcome! I’m so happy you enjoyed it, Griff! Thank you so much for sharing that with me.
Hello Natasha. Thank you for sharing your lovely recipes. I noticed some of your commenters are unhappy with their results and believe they might benefit from this article about humidity considerations. You have fans all over the world living in vastly different climates. Perhaps this article will provide additional thought. https://www.bakingkneads.com/baking-in-high-humidity/
Hi Heather, thank you for sharing this. Hopefully, it will help.
Wow. These turned out so perfect, and absolutely divine! Best lemon bar I have ever had. Thank you for another amazing recipe.
That’s just awesome! Thank you for sharing your wonderful review, Elizabeth!
Hi Natasha
Love your videos and instructions.
I have never tuned in to baking how’s but yours was so easy to watch and the recipes are so suited for a family
So grateful
❤️🌹
Hello Louise, thank you for your kind words. I really appreciate it.
my recipe is so similar to this but I add a cup of coconut and 1/2 tsp of citric acid and 1/2 tsp baking powder to filling everything else the same great recipe.
Sounds good, thank you for sharing that with us!
Would love to try these. Could GF cup for cup flour be substituted for flour in this recipe?
Hi Kim, I have not tested this but one of my other readers said this, “Thank you so much for another wonderful recipe! I am happy to report I subbed gluten-free flour (Cup4Cup brand) and dairy-free butter sticks with great success.” I hope this helps.
I made these lemon bars and I was so excited because I’ve only had really good lemon bars at very fancy restaurants or bakeries. And I really love lemon bars and I was so disappointed. I followed the video to a T, I watched it many times, I read the recipe over and over and over again and the curd came out so hard and not gooey. Ended up in the trash
Hi Susan, that is really unusual and I have never had that issue. It sounds like either the filling was overcooked or not enough lemon juice was used? I recommend watching the video tutorial to see where yours started to look different from mine. I hope that helps.
I tried it again and there is no cooking of Curd except in the oven to back. I baked it in a tested 350oven for 30 min and not wobbly so took it out and cooled it for 1 hour. This time I tried tasting it before putting it in the fridge and it was still so dry. bummed. But I will still continue making food from your site. All my family and friends say all I talk about is my new crack Natashaskitchen
That’s so great! It sounds like you have a new favorite!
Hello, I made these the other day. Delouse! It is true these get better the longer they are in the refrigerator. My only bad thing is that I found the crust to be to think. I did use a 9X13 glass pan so my question is should I have poked holes in the crust or did I not push it down hard enough. Or do I bring it up the sides? The crust it self was 1/4″ thick and the whole bar was 1″. I thought about a bigger pan but don’t want to loose the filling thickness which I found to be perfect. I have read all of the review and notice you state that it is important to use a 9X13 pan. So my question is do you have any suggestions for the crust or is it supposed to be that thick.
Hi Katherine, that sounds correct and is about the same proportion of the lemon bars in the photos for crust to filling. If the crust gets too thin, they are difficult to hold and eat and you’d have to just use a fork to enjoy it off a plate.
I love Ina’s recipe too! And I plan to try the vanilla in the crust next time. One improvement I have made is instead of powdered sugar on the top, I make an icing of powdered sugar and lemon juice with a dash of salt ,and put that on top . Then people don’t breath in the powdered sugar and choke. Everyone at my house likes it better!!
THat’s great to know, Sue. Thank you for sharing that with us and for leaving a review, I’m happy that you enjoyed it!
I baked these on Wednesday to take to brunch on Sunday morning. I had a couple fresh duck eggs from my friend’s yard which I used along with his fresh chicken eggs. The duck eggs are wonderful for baking but larger than the others and I didn’t use fewer eggs over all, so my center took a little more time in the oven to set. But they look great! I can’t wait to try. I’m also baking for my niece’s wedding reception cookie table this summer and will definitely be representing natashaskitchen.com there. Thank you! And Happy Resurrection Day!
Thanks for sharing that with us, Judy. Glad it was a hit! I hope the guests will love these lemon bars too.
These turned out delicious! Followed the recipe and turned out perfect!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, thanks for the lemon bar recipe, every recipe of yours came out perfect for 1st time making specially tiramisu, I followed up exactly every step for lemon bar recipe, but unfortunately the parchment paper sticks to the cake-bar in the pan. I wasn’t sure if it’s cooked or not so cooked another 15 minutes more, could this be the reason?
Thanks
Hi Vartan, it’s hard to say without being there. I recommend ensuring there were no substitutions or changes made. The parchment paper should help prevent the sticking.
Hi Natasha, thanks for the response, how about if I butter the parchment paper?
Thanks
I just made these delicious Lemons Bars this morning using lemons from my tree! Oh my gosh…perfection! A little extra cooking time for my oven, but just watch them carefully and see what works best for yours! I sent them as a treat for my daughter’s office and they were a hit! This is the best recipe I’ve tried for Lemon Bars.
I bet this was so good with home-fresh-grown lemons! Thank you for sharing your lovely review with me, Janice!
I followed the recipe perfectly including the pan size & they just would not set. Will try again next weekend to see if same happens, again. I ended up eating the filling like pudding (so it was definitely tasty! LOL)
Hi Em, if there is too much lemon juice, that can happen or under-baking. Was your oven fully preheated? Some ovens don’t preheat properly (like my own) and I highly recommend getting an in-oven thermometer to hang in the center of your oven to track accuracy of the oven.
I had the SAME problem. Middle is not set. Runny lemon bars and company coming in 1.5 hours! My oven was heated for over an hour. I followed recipe exactly. Additionally the bottomdough was never crumbly before baking that. And I cooked the middle with 1 cup exactly of lemon juice. Not too much. Bars are ruined and I have no back up dessert.
Hi Jennifer, make sure to use the same size pan as recommended and also make sure to use the same measurements of the remaining filling ingredients (i.e. large sized eggs, accurate flour and sugar measurements without ingredient substitutions). Also, I highly recommend using an in-oven thermometer to check your ovens temperature settings. Some ovens can be off 25 degrees or more (like my own)
I’m so sad…I have made this twice. Read and followed the directions to a T. And both times, there is too much filling. It takes longer than 45 minutes to bake. I had to leave the house today and left it in the oven at a lower temperature and it was finally not jiggly when I returned 30 minutes later. I dont even think they’re going to be edible. The photos you show are a pretty 1/2 inch thick treat and my filling is easily 2 times that! Going to search for a different recipe since I’ve wasted enough time, energy and money on this one. Glad it works for other people…but not for me.
Hi Stephanie, make sure you are using the same size pan. It sounds like yours was maybe too small of a pan. If yours was significantly thicker, it would take much longer to bake through.
Hi Natasha, if I want to freeze the lemon bars, would I sprinkle them with the icing sugar AFTER I’ve taken them out of the freezer and plate them?
Hi Clori, I bet that would be best!
Hey Natasha !
Was planning on making these lemon cars, but my oven is too small and a 9*13 inch pan won’t fit.. So what changes should i make if I bake them in a 8/9/10 inch square cake pan
Hi Divya, The lemon bars can be halved but you would want to use a half size of the pan to keep the same thickness of the bars without modifying the bake time.
I made these bars, LOVED THEM.. quick question though.. if I wanted to use the crust and do something entirely different that needs no baking.. how long would I have to bake the crust to get a nice golden crust.. 18-20 min is the pre bake time then you have 30-35 min.. again what would you suggest for just baking the crust, I want to add my one peanut butter spread and chocolate ganache on top, because I LOVE the crust!! Thank you!!
Hi Elvira, It’s hard to say what the outcome will be with other recipes. If you happen to experiment, I’d love to know how you like it!
Guess i’ll start off with 20 min and go in increments of 8 min to see what good baking time would be.. thanks for responding.. I actually made them and posted on your site, family loved them.. Almost makes me a lemon lover too!! 🙂
Another absolutely delicious and easy to make recipe, thank you so much!
You’re welcome! I’m so happy you enjoyed it, Anna!
These are my favorite dessert bars to take to any outing or party. They are always a hit!
I’m so happy to hear that, I agree these are always a hit!
Hi Natasha! I tried you chocolate cake and was a blast! Came here to recreate your recipe again! So, can I halve this recipe? And also I want to substitute the lemon with lime, so what exceptions will I have to make? Thanks in advance.
Hi Zabin, I’m so glad you loved the chocolate cake. The lemon bars can be halved but you would want to use a half size of the pan to keep the same thickness of the bars without modifying the bake time.
Natasha!
My 15 year old daughter made a batch of these and they are to die for!!
We actually froze most of the bars in small batches and when we have a lemon craving… walah! We grab a few bars out of the freezer and they still taste incredible 🙂
Thanks for such a simple recipe that’s so easy to follow.
Isn’t it the best that they freeze well?! I’m so glad you all enjoyed these! They really are the perfect treat!
Since discovering you I find myself watching as often as I can…you are just so much fun! And so easy to follow. When a recipe of yours is posted and it’s only the recipe and not your demo I’m disappointed. Will very much look forward to holiday demos in the next few months. Thanks for being a bright light!
Hi Jan, great to hear from you and thank you so much for your good comments and feedback. I only post 1 video recipe per week as I focus on creating quality videos more than quantity. But thanks for your feedback, hope we can do more videos in the future.
Hi Natasha! I always love your giggle! I haven’t tried this yet but I always watch your videos.
Thanks for always watching! Hope you’ll be able to try my recipes too.
I made these lemon bars with my girlfriend last weekend, as they were a present for her mom. She loved them, and so did we! I’ve been wanting to learn how to make lemon bars for a while, so when I saw this video I was just so excited! I was surprised at how easy it was, and wow the fresh lemons and lemon sugar make a huge difference! So amazing. Thank you so much for sharing!
You’re welcome, glad you and the others loved it! Thank you for sharing this review with us, Mark.
Hi there.
They are delicious, however, mine come out completely brown on top and the lemon part is almost 2 different layers. Gooey at the bottom and Cakey on the top. What could be wrong?
Hi Lisa, I would make sure your oven is calibrated to the right temperature. Make sure you have it at the center of the oven and not towards the top. Also, make sure you are using regular bake mode. not convection or broil
Hi Natasha! I made this today and these lemon bars are really good. I just find it a little sweet. Is it possible to use 2 cups of sugar instead of 3 cups as the recipe stated?
Thanks🙂
Glad you loved it, Ellen. I saw someone else shared this comment “, I am now a big fan of lemon squares! Made these for the 2nd time with 2 cups sugar instead and I may have added a little bit more zest. The lemon flavor is awesome! I’m looking forward to trying your other lemony recipes” Hope that helps
Yes, I reduced the sugar to 2.5 cups and it worked just fine. My sister reduced it to 2 cups and again it was perfect.
Natasha, I’m from Idaho living in Arizona. Please show us how to make Idaho finger steaks. Nobody knows what they are here! Thanks, Michael Wiscombe ps love your shows!
Thanks for your suggestion, Michael. I’ll try to add that to our list, thanks to you all for the support!
Hi Natasha,
My dough mixture was thin and wet in some spots, not dry and crumbly throughout like yours. Also, my bars had cracks in them. Any idea what I can improve upon next time? All in all, they tasted great. Thanks!
Hi Alyssa, I recommend reading through the recipe notes to ensure nothing was omitted or substituted in the process and with the ingredients.
Can I use a graham cracker crust instead
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
First time making this recipe it was a success hubby loves it thank you 🙂
I’m so happy to hear that! Thank you for sharing your great review, Shivana!
Sorry, Natasha, but 3-1/2 cups of sugar is off the charts and overkill as far as I’m concerned!! Could you come up with a recipe for these lemon bars for diabetics? That much sugar is not good for anyone. Thank you for your consideration
hi! I also have concerns for the huge amount of sugar in this recipe. Usually when I find a recipe that in going to try, I add minimum 1/2 the amount of sweetener that the recipe recommends, and that usually turns out good enough. The only problem is, that with lemon bars, I think that the sugar is there to firm up the curd, so i’m not quite sure what would happen if you removed that much sugar from the filling. If, you’re still willing to try the recipe which less sugar, do tell what the results were.