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5.0 from 1,080 votes

Classic Lemon Bars Recipe

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 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings: 20 people
Calories: 314 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Information

Calories 314kcal (16%) Carbs 51g Protein 4g (8%) Fat 11g (17%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 82mg (27%) Sodium 53mg (2%) Potassium 59mg (2%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 368IU (7%) Vitamin C 5mg (6%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20people

Amount Per Serving

Calories 314

% Daily Value*

Calories 314kcal 16%
Carbs 51g
Protein 4g 8%
Fat 11g 17%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 82mg 27%
Sodium 53mg 2%
Potassium 59mg 1%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 368IU 7%
Vitamin C 5mg 6%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.