Lemon Bars Modern Honey

These classic lemon bars are made with tangy and sweet lemon curd and a buttery shortbread crust. If you love lemon desserts, you will love this lemon bar recipe. How to make the perfect lemon bar!

I’ve been making lemon squares also known as lemon bars for as long as I can remember. Since my Mom is a huge lemon dessert fan, we tried all kinds of lemon desserts in our home and lemon bars reigned supreme.

We planted a lemon tree in our backyard when we first moved in several years ago. I have been waiting with bated breath for it to actually produce lemons. This is the year when we finally got a bountiful crop and I have been loving picking the juicy lemons straight from our tree.

Why you will love these Homemade Lemon Bars:

If you love lemon desserts, you will love these easy lemon bars with shortbread crust.

The key to making the best lemon bars is the fresh and tangy lemon flavor from using fresh lemons. The homemade lemon curd filling in these lemon bars are what make or break it. I have tried so many different lemon bar recipes and sometimes the lemon flavor barely comes through.

Another important element of making classic lemon bars is making the shortbread crust. The crust has to be rich and buttery and needs to have enough butter to hold together. The buttery shortbread crust pairs beautifully with the tart lemon filling.

Lemon Bars Ingredients:

A classic shortbread crust is made with 5 ingredients — butter, sugar, flour, salt, and vanilla. It needs enough butter to hold together. If the ratio of flour to butter is too high, the shortbread crust will be too crumbly. You want enough butter to add richness and enough flour to make it perfectly flaky.

Butter: I suggest using good-quality unsalted butter. If using salted butter, reduce salt to 1/4 teaspoon.
Flour: Use all-purpose flour in this recipe.
Sugar
Salt
Vanilla Extract

There are only 4 ingredients in the lemon curd filling for lemon bars — freshly squeezed lemon juice, eggs, sugar, and a touch of flour for thickness. This classic lemon bar recipe calls for a generous amount of lemon juice to provide the perfect tanginess. Since lemons are the star of the show, using fresh lemon juice is imperative.

Lemon Juice: Freshly squeezed lemon juice enhances the flavor and provides a vibrant, zesty taste that bottled juice can’t replicate.
Sugar
Eggs
Flour

How to make the Best Lemon Bars:

Start by making the shortbread crust. It is made with MELTED butter, sugar, flour, a pinch of salt and either vanilla or almond extract. The crust is pressed into a 9 x 13 pan and baked. An important tip is to line the pan with parchment paper.

Make the lemon curd filling. While baking, make the lemon filling. In a medium bowl, whisk together eggs, sugar, lemon juice, and flour until completely smooth. For extra smooth lemon filling, use a blender. Once the crust is parbaked, pour over hot crust and return to the oven.

Bake for 20-24 minutes. Don’t overbake the lemon bars. Let cool to room temperature. Chill in the refrigerator. Allow the bars to cool completely before refrigerating. This step ensures the filling sets properly, resulting in the perfect consistency.The lemon bars taste best chilled. Sprinkle powdered sugar all over the lemon bars and cut into squares.

Are lemon squares best served chilled?

It is best to chill lemon bars for optimal lemon flavor. Since this recipe is made with a lemon curd, it is best chilled before serving.

Can I use bottled lemon juice instead of fresh?

While it’s possible to use bottled lemon juice, fresh lemon juice is highly recommended for the best flavor. Bottled juice may lack the bright, citrusy notes that fresh lemons provide.

How to add extra sweetness to lemon squares?

Sprinkle the lemon squares with powdered sugar before serving for a touch of sweetness and visual appeal. I suggest using a sifter, fine sieve, or strainer for sprinkling the powdered sugar onto these easy lemon bars.

Why is my lemon filling too runny?

Ensure you’ve followed the measurements accurately and allowed enough time for baking. The filling should set during the cooling and chilling process.

Storage:

Since lemon bars are made with fresh lemon curd filling, store covered in the refrigerator until ready to serve.

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Shortbread Crust:

Lemon Filling:

Preheat oven to 325 degrees. Line the bottom and sides of a 9 x 13 pan with parchment paper. Let it overhang over the sides of the pan to make it easy to remove the bars from the pan.
In a small bowl, stir together butter, sugar, flour, vanilla extract, and salt. Press evenly in the prepared pan. Bake for 18-20 minutes.
While baking, make the lemon filling. In a medium bowl, whisk together eggs, sugar, lemon juice, and flour until completely smooth. Once the crust is parbaked, pour over hot crust and return to the oven.
Bake for 20-24 minutes. Don't overbake the lemon bars. Let cool to room temperature. Chill in the refrigerator. The lemon bars taste best chilled. Sprinkle powdered sugar all over the lemon bars and cut into squares.

*Recipe updated and adjusted on 2/21/24. See recipe post for frequently asked questions and notes.

Calories: 254kcal, Carbohydrates: 40g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 59mg, Sodium: 125mg, Potassium: 51mg, Fiber: 1g, Sugar: 21g, Vitamin A: 293IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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