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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.

Lemon bars stacked on a blue plate

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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.

lemon bar dusted with powdered sugar

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.
Ingredients for making lemon bars with lemons, eggs, flour, butter, sugar, vanilla and salt

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

  1. 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.
  2. Lemon Filling – In a mixing bowl, whisk together eggs and sugar. Whisk in lemon juice and zest. Add flour and whisk until completely blended.
  3. 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.
  4. Chill– cool at room temperature on a wire rack for at least 1 hour then refrigerate for at least 2 hours.
  5. Serve – Cut into squares and dust with powdered sugar to serve.
Baked lemon bars cut into squares with lemons

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

How to tell when lemon bars are done?

The center of the lemon bars should be fully set. If you give the pan a jolt, it should not wobble in the center.

How long do lemon bars last?

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).

Seeing air bubbles and brown spots?

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.

Can I substitute a different citrus juice?

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.

Can I bake this in a different dish?

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.

Up close lemon bar with lemon custard filling

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. 
Lemon bars baked and ready for freezing

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.

Our long-awaited cookbook is here! Order now

Classic Lemon Bars Recipe

4.98 from 274 votes
Author: Natasha Kravchuk
Lemon bars stacked and dusted with sugar
Lemon Bars with intense lemon flavor and a buttery shortbread crust. This recipe is so simple, can be made ahead and even frozen.
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Ingredients 

Servings: 20 people

For the Shortbread Crust:

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

*If using Meyer lemons, cut the sugar down to 2 cups for the filling.
**Avoid using more lemon juice than what is called for or the filling won’t set properly.

Nutrition Per Serving

314kcal Calories51g Carbs4g Protein11g Fat6g Saturated Fat1g Trans Fat82mg Cholesterol53mg Sodium59mg Potassium1g Fiber36g Sugar368IU Vitamin A5mg Vitamin C16mg Calcium1mg Iron
Nutrition Facts
Classic Lemon Bars Recipe
Amount per Serving
Calories
314
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
82
mg
27
%
Sodium
 
53
mg
2
%
Potassium
 
59
mg
2
%
Carbohydrates
 
51
g
17
%
Fiber
 
1
g
4
%
Sugar
 
36
g
40
%
Protein
 
4
g
8
%
Vitamin A
 
368
IU
7
%
Vitamin C
 
5
mg
6
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: lemon bar recipe, lemon bars
Skill Level: Easy
Cost to Make: $10-$14
Calories: 314

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Laura Bella
    December 10, 2023

    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

    Reply

    • NatashasKitchen.com
      December 10, 2023

      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.

      Reply

  • Ellen
    November 15, 2023

    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….

    Reply

    • NatashasKitchen.com
      November 15, 2023

      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.

      Reply

  • Molly
    November 6, 2023

    Hi Natasha,
    I do not have a pan 13x9x2″. Would 9x9x2″ pan work?

    Reply

    • Natasha's Kitchen
      November 7, 2023

      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.

      Reply

  • Jake
    October 25, 2023

    Amazing. These are the perfect lemon bars. And the crust is so good I’m about to try making cookies out of it

    Reply

    • Natashas Kitchen
      October 25, 2023

      Thats a wonderful idea, Jake! I’m so glad you loved it!

      Reply

  • Harold Rail
    October 14, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 14, 2023

      That’s wonderful! Thank you for trying my recipe! I’m so glad you loved them.

      Reply

  • Karen
    October 9, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 9, 2023

      I’m so glad to hear that, Karen. Thank you for the feedback.

      Reply

  • Brookin G.
    September 20, 2023

    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

    Reply

    • NatashasKitchen.com
      September 20, 2023

      That’s wonderful to hear. Thank you for sharing.

      Reply

  • Berni Hart
    September 15, 2023

    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

    Reply

    • NatashasKitchen.com
      September 15, 2023

      Hi Berni! There is a tool in the recipe card for that, click on “metric” and it will convert the list for you.

      Reply

  • Lois
    August 2, 2023

    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!

    Reply

    • NatashasKitchen.com
      August 2, 2023

      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.

      Reply

      • Lois
        August 2, 2023

        Thank you. Maybe my butter is too warm? I’m sure I measured correctly the second time.

        Reply

        • NatashasKitchen.com
          August 3, 2023

          Possibly. You want it to be soft to leave an indent when you press your finger into it, but not overly soft or warm.

          Reply

    • Becky
      August 9, 2023

      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.

      Reply

  • Kayleigh Hayden
    July 21, 2023

    needed to cook at 300 degrees convection bake for 45 minutes to get perfectly cooked lemon bars

    Reply

    • NatashasKitchen.com
      July 21, 2023

      Thank you for sharing that, Kayleigh!

      Reply

  • KJ
    July 13, 2023

    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!!!

    Reply

    • NatashasKitchen.com
      July 13, 2023

      Hi KJ! Thank you so much for the wonderful feedback. I’m so glad you love the recipe.

      Reply

  • Juanita
    July 10, 2023

    Natasha, I don’t have a stand up mixer. How can I make the crust for the bars?

    Reply

    • NatashasKitchen.com
      July 10, 2023

      Hi Juanita! An electric hand mixer will work too.

      Reply

  • Kimmy
    July 4, 2023

    Love lemon squares. What adjustments are needed for high altitude?

    Reply

    • NatashasKitchen.com
      July 4, 2023

      Hi Kimmy! To be honest, I don’t have any experience with high altitude baking. This article may help.

      Reply

  • Jackie
    July 2, 2023

    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!

    Reply

    • NatashasKitchen.com
      July 2, 2023

      Hi Jackie! I’m so glad they worked out for you. Thank you for sharing.

      Reply

  • Jane Johnson
    June 17, 2023

    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 .

    Reply

    • NatashasKitchen.com
      June 17, 2023

      Hi Jane! You’re very welcome! I hope the lemon bars are a hit at the party! Congratulations to your granddaughter.

      Reply

  • Gail Heimes
    June 16, 2023

    Would like to make this, but don’t have a stand mixer. Could I use a food processor?

    Reply

    • NatashasKitchen.com
      June 16, 2023

      Hi Gail! Yes, that should be fine.

      Reply

  • George
    June 12, 2023

    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?

    Reply

    • NatashasKitchen.com
      June 12, 2023

      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.

      Reply

  • Julia L
    June 8, 2023

    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!

    Reply

    • Natasha's Kitchen
      June 8, 2023

      THat’s a nice addition to the recipe, thanks for sharing. We’re so glad that you loved our Lemon Bars recipe!

      Reply

  • November
    June 5, 2023

    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.

    Reply

    • Natasha's Kitchen
      June 6, 2023

      Yay! I’m so glad that it was a success.

      Reply

  • Sheila Carley
    May 30, 2023

    When cooking or baking, should I always use bake mode? I have yet to see pur conv mode in your recipes.

    Reply

    • Natashas Kitchen
      May 30, 2023

      Hi Sheila, yes, unless otherwise specified, I use regular bake mode.

      Reply

  • Sheila Carley
    May 30, 2023

    Why did my crust crack all over? And, I measured every ingredient and the filling did not set up.

    Reply

    • NatashasKitchen.com
      May 30, 2023

      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.

      Reply

      • Sheila Carley
        May 30, 2023

        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!

        Reply

        • NatashasKitchen.com
          May 30, 2023

          You’re welcome, Sheila! I hope the next batch is perfect!

          Reply

  • Chance Mitchell
    May 21, 2023

    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

    Reply

    • Natasha's Kitchen
      May 21, 2023

      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.

      Reply

  • jane
    May 6, 2023

    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.

    Reply

    • NatashasKitchen.com
      May 6, 2023

      Hi Jane! That’s wonderful to hear. So glad you are enjoying the recipe.

      Reply

  • Cathy
    May 1, 2023

    I was wondering if you can use organic cane sugar instead of the white granulated sugar?

    Reply

    • Natasha's Kitchen
      May 1, 2023

      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!

      Reply

  • Courtney
    May 1, 2023

    The lemon bars were easy to make and so good. They were even better the next day. My husband loved them as well.

    Reply

    • NatashasKitchen.com
      May 1, 2023

      That’s great, Courtney! Thank you for the wonderful review.

      Reply

  • Kristen
    April 26, 2023

    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!

    Reply

    • NatashasKitchen.com
      April 26, 2023

      Thanks for sharing, Kristen! I’m so glad you enjoyed the recipe.

      Reply

  • Lucy Gojich
    April 21, 2023

    Made these for Easter! They were superb! Will definitely make again!

    Reply

    • NatashasKitchen.com
      April 21, 2023

      So glad to hear that, Lucy! 🙂

      Reply

  • Mary
    April 20, 2023

    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.

    Reply

    • Natasha
      April 22, 2023

      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.

      Reply

    • Natasha
      April 22, 2023

      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.

      Reply

  • Anaruth Franklin
    April 11, 2023

    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!!!!!

    Reply

    • Natashas Kitchen
      April 11, 2023

      Thank you for that wonderful compliment, Anaruth! I’m so glad you’re enjoying my blog and recipes!

      Reply

  • Laurie S
    April 7, 2023

    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?

    Reply

    • Natashas Kitchen
      April 8, 2023

      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!

      Reply

  • Staci
    April 6, 2023

    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?

    Reply

    • NatashasKitchen.com
      April 6, 2023

      Hi Staci! Yes, you can make it with a hand mixer too.

      Reply

  • faye
    April 2, 2023

    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.

    Reply

    • Natashas Kitchen
      April 3, 2023

      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.

      Reply

  • Dorothy
    April 1, 2023

    These lemon bars needn’t be just for Easter. I’d be happy to eat these any day. Thank you.

    Reply

    • NatashasKitchen.com
      April 1, 2023

      You’re welcome! Enjoy.

      Reply

  • Dina
    March 29, 2023

    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

    Reply

    • NatashasKitchen.com
      March 29, 2023

      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.

      Reply

  • Luda Sherban
    March 27, 2023

    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.

    Reply

    • Natasha
      March 28, 2023

      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.

      Reply

  • Patricia Sanchez
    March 25, 2023

    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..

    Reply

    • Natashas Kitchen
      March 25, 2023

      You’re welcome! I’m so happy you enjoyed it, Patricia!

      Reply

  • Karen
    March 25, 2023

    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

    Reply

    • Natashas Kitchen
      March 25, 2023

      You’re welcome! I hope you love my recipe too!

      Reply

    • DB
      May 22, 2023

      Ina Garten’s lemon curd is astounding! She uses extra large eggs. My nephew eats it right out of the jar.

      Reply

  • Olivia
    March 24, 2023

    These lemon bars are so incredibly delicious, everyone loved them! Thank you for the recipe.

    Reply

    • Natashas Kitchen
      March 24, 2023

      I’m so glad you enjoyed them, Olivia! Thank you for your lovely review!

      Reply

  • jess
    March 24, 2023

    these lemon bars have the most amazing crust and I cannot thank you enough for sharing this recipe

    Reply

    • Natashas Kitchen
      March 24, 2023

      You’re welcome! I’m so happy you enjoyed it, Jess!

      Reply

  • Val
    March 24, 2023

    These lemon bars were amazing! Thank you so much for sharing!

    Reply

    • NatashasKitchen.com
      March 24, 2023

      I’m so glad yo loved them. Thank you for the feedback.

      Reply

  • Michele
    March 24, 2023

    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

    Reply

    • NatashasKitchen.com
      March 24, 2023

      Hi Michele! I’m sorry, I don’t have a recipe to recommend.

      Reply

  • Donna
    March 8, 2023

    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

    Reply

    • NatashasKitchen.com
      March 8, 2023

      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.

      Reply

      • Donna
        March 12, 2023

        Thanks I made them with salted butter and they were a Huge Hit at work. I well make these again. Thanks
        Donna

        Reply

        • NatashasKitchen.com
          March 12, 2023

          Wonderful, Donna! Thank you for the feedback.

          Reply

  • Maria Dean Delgiacco
    February 22, 2023

    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!

    Reply

    • Natasha's Kitchen
      February 22, 2023

      Sounds good, I hope you’ll love these lemon bars! Others tried using less sugar like 2 cups and still liked it.

      Reply

  • Marcy Tarr
    February 19, 2023

    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.

    Reply

    • NatashasKitchen.com
      February 19, 2023

      Hi Marcy! Thank you for sharing. I’m glad you loved the recipe.

      Reply

  • Dennis
    January 24, 2023

    I’ve tried a few other lemon bar recipes and this is the top!

    Thanks Natasha!

    Reply

    • Natasha's Kitchen
      January 24, 2023

      I’m glad to hear that, Dennis!

      Reply

  • Coleen
    January 24, 2023

    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!!!!!

    Reply

    • Natashas Kitchen
      January 24, 2023

      That’s so great! It sounds like you have a new favorite, Coleen! I’m smiling big reading your excellent review!

      Reply

  • Mila
    January 5, 2023

    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.

    Reply

  • Linda
    December 22, 2022

    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

    Reply

    • Natasha's Kitchen
      December 22, 2022

      Hi Linda, 7 large eggs, room temperature. You may click Jump to recipe to go to the recipe card.

      Reply

  • Sandi Hebgen
    December 2, 2022

    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!

    Reply

    • NatashasKitchen.com
      December 2, 2022

      You’re welcome, Sandi! Thank you for the feedback.

      Reply

  • Laura
    November 26, 2022

    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!

    Reply

    • NatashasKitchen.com
      November 26, 2022

      You’re welcome, Laura! I’m so glad they were a hit.

      Reply

  • Otilia
    November 23, 2022

    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.

    Reply

    • NatashasKitchen.com
      November 23, 2022

      That’s wonderful, Otilia! I’m so glad they were enjoyed. Thank you.

      Reply

  • Trisha
    November 21, 2022

    I make these and get nothing but rave reviews. Simply the best.

    Reply

    • NatashasKitchen.com
      November 21, 2022

      That’s wonderful, Trisha! So glad to hear that. They seriously are the best!

      Reply

  • Santui
    November 19, 2022

    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.

    Reply

    • NatashasKitchen.com
      November 19, 2022

      That’s great! I’m so glad you loved them.

      Reply

  • Roxi
    November 13, 2022

    Thank you for another winner, Natasha! These are scrumptious!

    Reply

    • Natasha's Kitchen
      November 13, 2022

      You’re welcome, Roxi. We’re glad you like this!

      Reply

  • Eileen
    October 30, 2022

    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.

    Reply

    • Natasha's Kitchen
      October 31, 2022

      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.

      Reply

  • Kim
    August 23, 2022

    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

    Reply

    • Natasha's Kitchen
      August 23, 2022

      Hello Kim, I haven’t tried it that way. If you do an experiment, please share with us how it goes!

      Reply

    • Jen
      October 6, 2022

      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!

      Reply

  • Bill
    August 18, 2022

    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!

    Reply

    • Natasha's Kitchen
      August 18, 2022

      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!

      Reply

    • Jen
      October 6, 2022

      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.

      Reply

  • Liz
    August 15, 2022

    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!

    Reply

    • NatashasKitchen.com
      August 15, 2022

      You’re so welcome! I’m glad ti was enjoyed. 🙂

      Reply

  • Mariana
    July 31, 2022

    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

    Reply

    • Natasha's Kitchen
      July 31, 2022

      I hope it becomes your new favorite!

      Reply

  • Judy Moore
    July 25, 2022

    I have made lemon bars for years using the same recipe but these bars are amazing!

    Reply

    • Natasha's Kitchen
      July 25, 2022

      Love it! Thanks a lot for your wonderful comment and feedback, Judy.

      Reply

  • Amber Akers
    July 22, 2022

    These lemon bars are delightful 🍋 They turned out perfect! I will definitely be making these again.

    Reply

    • NatashasKitchen.com
      July 22, 2022

      So glad to hear that, Amber! 🙂

      Reply

  • Sandra
    July 17, 2022

    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.

    Reply

    • NatashasKitchen.com
      July 18, 2022

      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.

      Reply

  • Diana KOZIOL
    July 16, 2022

    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.

    Reply

    • NatashasKitchen.com
      July 16, 2022

      Hi Diana. You could use a handheld mixer for this. It may take a little longer to cream but it should be just fine. 🙂

      Reply

  • Laura
    July 15, 2022

    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.

    Reply

    • NatashasKitchen.com
      July 16, 2022

      That’s great! I’m so glad they were a hit.

      Reply

  • Nat
    July 15, 2022

    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.

    Reply

    • Natashas Kitchen
      July 15, 2022

      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!

      Reply

    • Teri
      January 20, 2023

      Can I use foil to line with instead of parchment for lemon bars?

      Reply

      • NatashasKitchen.com
        January 20, 2023

        Parchment paper is best.

        Reply

  • Sylvia Coughlin
    July 9, 2022

    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

    Reply

    • NatashasKitchen.com
      July 9, 2022

      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.

      Reply

  • Ana
    July 1, 2022

    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?

    Reply

    • NatashasKitchen.com
      July 1, 2022

      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.

      Reply

  • Betty
    June 17, 2022

    You are such a good and beautiful,funny cook and love and tried your recipes.

    Reply

    • NatashasKitchen.com
      June 17, 2022

      That is very kind, Betty. Thank you.

      Reply

  • Carol
    June 11, 2022

    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?

    Reply

    • Natashas Kitchen
      June 11, 2022

      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!

      Reply

  • Grace
    May 30, 2022

    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!

    Reply

    • NatashasKitchen.com
      May 30, 2022

      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).

      Reply

  • Anne Becker
    May 11, 2022

    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.

    Reply

    • Natashas Kitchen
      May 11, 2022

      Thank you so much for sharing that with me, Anne!

      Reply

  • Joy
    May 8, 2022

    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!

    Reply

    • Natasha's Kitchen
      May 8, 2022

      You’re welcome, Joy. Thank you for trusting in my recipes, I hope you’ll love the recipes that you will try!

      Reply

  • Nylia Larsen
    May 6, 2022

    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!!!

    Reply

    • NatashasKitchen.com
      May 7, 2022

      Thank you for sharing with us, Nylia!

      Reply

  • Jeanne
    April 28, 2022

    Best…best…best ever…I’ve made these so many times and it’s the one dessert everyone always asks for

    Reply

    • NatashasKitchen.com
      April 28, 2022

      So glad you enjoy this recipe! Thank you for sharing.

      Reply

  • Kate
    April 27, 2022

    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??

    Reply

    • Natasha
      April 27, 2022

      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?

      Reply

      • Amira
        June 21, 2022

        hi can i skip the powdered sugar at the end? will the bars taste different?

        Reply

        • NatashasKitchen.com
          June 21, 2022

          Hi Amira! That would be fine. They will be a little less sweet but still delicious!

          Reply

  • Jane
    April 25, 2022

    Hi Natasha. You mentioned in the video that you can freeze the Lemon Bars. What do you recommend doing to freeze them?

    Reply

    • Natasha's Kitchen
      April 25, 2022

      Hi Jane, please check the “Make Ahead” section in the recipe as I have given some tips on freezing them.

      Reply

  • Emilie
    April 18, 2022

    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…

    Reply

    • Natasha
      April 19, 2022

      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.

      Reply

  • Rick Ferree
    April 14, 2022

    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.

    Reply

    • NatashasKitchen.com
      April 14, 2022

      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.

      Reply

  • Sandy
    April 12, 2022

    QUESTION:
    Can I double the crust and put it into a jelly roll pan?

    Reply

    • Natashas Kitchen
      April 12, 2022

      I haven’t tested that. If you experiment, let me know how you liked the recipe.

      Reply

  • Julie
    April 12, 2022

    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

    Reply

    • Natashas Kitchen
      April 12, 2022

      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.

      Reply

  • griff rush
    March 29, 2022

    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

    Reply

    • Natashas Kitchen
      March 29, 2022

      You’re welcome! I’m so happy you enjoyed it, Griff! Thank you so much for sharing that with me.

      Reply

  • Heather
    March 22, 2022

    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/

    Reply

    • NatashasKitchen.com
      March 22, 2022

      Hi Heather, thank you for sharing this. Hopefully, it will help.

      Reply

  • Elizabeth
    March 22, 2022

    Wow. These turned out so perfect, and absolutely divine! Best lemon bar I have ever had. Thank you for another amazing recipe.

    Reply

    • Natashas Kitchen
      March 22, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Elizabeth!

      Reply

      • Louise
        March 27, 2022

        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

        ❤️🌹

        Reply

        • Natasha's Kitchen
          March 27, 2022

          Hello Louise, thank you for your kind words. I really appreciate it.

          Reply

  • Alaina
    March 22, 2022

    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.

    Reply

    • Natasha's Kitchen
      March 22, 2022

      Sounds good, thank you for sharing that with us!

      Reply

  • Kim
    March 21, 2022

    Would love to try these. Could GF cup for cup flour be substituted for flour in this recipe?

    Reply

    • NatashasKitchen.com
      March 21, 2022

      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.

      Reply

  • Susan
    March 17, 2022

    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

    Reply

    • Natasha
      March 17, 2022

      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.

      Reply

      • Susan M Haverstock
        April 7, 2022

        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

        Reply

        • Natashas Kitchen
          April 7, 2022

          That’s so great! It sounds like you have a new favorite!

          Reply

  • Katherine B
    March 6, 2022

    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.

    Reply

    • Natasha
      March 7, 2022

      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.

      Reply

  • sue
    February 20, 2022

    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!!

    Reply

    • Natasha's Kitchen
      February 20, 2022

      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!

      Reply

      • Judy DeShon
        April 15, 2022

        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!

        Reply

        • Natasha's Kitchen
          April 15, 2022

          Thanks for sharing that with us, Judy. Glad it was a hit! I hope the guests will love these lemon bars too.

          Reply

  • Amy
    February 19, 2022

    These turned out delicious! Followed the recipe and turned out perfect!

    Reply

    • Natashas Kitchen
      February 19, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Vartan Hovnanian
    February 18, 2022

    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

    Reply

    • Natashas Kitchen
      February 21, 2022

      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.

      Reply

      • Vartan Hovnanian
        February 24, 2022

        Hi Natasha, thanks for the response, how about if I butter the parchment paper?
        Thanks

        Reply

  • Janice
    February 11, 2022

    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.

    Reply

    • Natashas Kitchen
      February 11, 2022

      I bet this was so good with home-fresh-grown lemons! Thank you for sharing your lovely review with me, Janice!

      Reply

  • Em
    January 10, 2022

    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)

    Reply

    • Natasha
      January 11, 2022

      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.

      Reply

      • Jennifer Jones
        February 18, 2022

        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.

        Reply

        • Natasha
          February 21, 2022

          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)

          Reply

  • Stephanie
    December 18, 2021

    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.

    Reply

    • Natasha
      December 18, 2021

      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.

      Reply

  • Clori Ley
    December 14, 2021

    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?

    Reply

    • Natashas Kitchen
      December 14, 2021

      Hi Clori, I bet that would be best!

      Reply

  • Divya
    December 9, 2021

    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

    Reply

    • Natashas Kitchen
      December 9, 2021

      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.

      Reply

  • Elvira
    October 25, 2021

    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!!

    Reply

    • Natashas Kitchen
      October 27, 2021

      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!

      Reply

      • Elvira
        November 15, 2021

        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!! 🙂

        Reply

  • ANNA LAPAN
    October 19, 2021

    Another absolutely delicious and easy to make recipe, thank you so much!

    Reply

    • Natashas Kitchen
      October 19, 2021

      You’re welcome! I’m so happy you enjoyed it, Anna!

      Reply

  • Gail Hudgins
    October 5, 2021

    These are my favorite dessert bars to take to any outing or party. They are always a hit!

    Reply

  • Zabin
    October 3, 2021

    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.

    Reply

    • Natasha
      October 3, 2021

      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.

      Reply

  • Natalya
    September 7, 2021

    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.

    Reply

    • Natashas Kitchen
      September 7, 2021

      Isn’t it the best that they freeze well?! I’m so glad you all enjoyed these! They really are the perfect treat!

      Reply

  • Jan Akin
    September 5, 2021

    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!

    Reply

    • Natasha's Kitchen
      September 6, 2021

      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.

      Reply

  • Marlene
    August 31, 2021

    Hi Natasha! I always love your giggle! I haven’t tried this yet but I always watch your videos.

    Reply

    • Natasha's Kitchen
      August 31, 2021

      Thanks for always watching! Hope you’ll be able to try my recipes too.

      Reply

  • mark bill
    August 15, 2021

    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!

    Reply

    • Natasha's Kitchen
      August 15, 2021

      You’re welcome, glad you and the others loved it! Thank you for sharing this review with us, Mark.

      Reply

  • Lisa Bartels
    August 12, 2021

    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?

    Reply

    • Natashas Kitchen
      August 12, 2021

      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

      Reply

  • Ellen
    August 4, 2021

    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🙂

    Reply

    • Natasha's Kitchen
      August 4, 2021

      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

      Reply

    • Sandra Savvaidis
      November 3, 2021

      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.

      Reply

  • Michael Wiscombe
    July 25, 2021

    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!

    Reply

    • Natasha's Kitchen
      July 26, 2021

      Thanks for your suggestion, Michael. I’ll try to add that to our list, thanks to you all for the support!

      Reply

  • Alyssa
    July 25, 2021

    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!

    Reply

    • Natashas Kitchen
      July 26, 2021

      Hi Alyssa, I recommend reading through the recipe notes to ensure nothing was omitted or substituted in the process and with the ingredients.

      Reply

  • Camille Scala
    July 22, 2021

    Can I use a graham cracker crust instead

    Reply

    • Natashas Kitchen
      July 22, 2021

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!

      Reply

  • Shivana Toolsie sanchez
    July 17, 2021

    First time making this recipe it was a success hubby loves it thank you 🙂

    Reply

    • Natashas Kitchen
      July 17, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Shivana!

      Reply

  • Catherine T. Dana
    July 14, 2021

    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

    Reply

    • Amanda Hays
      July 18, 2021

      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.

      Reply

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