The Best Easy Lemon Bars! Learn how to make lemon bars in no time. The ultimate easy lemon squares recipe that is tart, sweet and delicious!
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You really can't get easier than these simple and delicious lemon bars!
They only require 5 ingredients that come together to make a sweet and tart dessert that starts with a buttery shortbread crust that is topped with a tangy lemon filling.
Light and refreshing, these bars are perfect for Spring and Summer potlucks but are delicious enough that you are going to want to enjoy them all year long.
If you love lemon desserts, you need to try our Lemon Brownies next!
Why We Love this Old Fashioned Lemon Squares Recipe
- Delicious: Some of the best recipes are simple and still have a ton of flavor. Even though this recipe is made with only a few ingredients it’s loaded with fresh lemon flavor.
- Cheap: With grocery store costs on the rise, this is a delicious, budget friendly dessert!
- Best Texture: These bars have a tart, creamy lemon filling on top of a perfect shortbread crust!
Lemon Bars Easy Ingredients
To make the crust you'll need:
Lemon filling ingredients:
- eggs
- white sugar
- lemons (lemon juice, lemon zest)
- all purpose flour
How to Make Lemon Bars
- Mix butter and sugar until combined. Add in flour.
- Press in the bottom and a little up the sides of a lightly greased baking pan.
- Bake in the preheated 350° oven for 15 minutes.
- While the crust cooks, make the filling. Whisk together eggs until smooth. Add sugar, lemon juice, and lemon zest. Mix until combined. Sift in your flour. This is important! Sifted flour ensures no flour clumps!
- Pour the filling into the hot crust. Bake for 20-25 minutes or until the filling is set and the top is light brown. You’ll know the filling is set when you touch the pan with an oven mitt and the center isn’t jiggly.
- Cool for 1 hour at room temperature, then chill in the fridge for 6-10 hours before slicing. You must chill these before slicing! They need time in the fridge to set!
How do you know when lemon squares are done? You’ll know the filling is set when you touch the pan with an oven mitt and the center isn’t jiggly.
Storing Easy Lemon Bars
Do lemon squares need to be refrigerated? : Yes, you need to refrigerate lemon bars! They can not be left at room temperature. These lemon bars will last for up to 5 days in an airtight container at room temperature.
Freezing: You can freeze lemon bars for up to 3 months in an airtight container. Thaw completely before enjoying.
Lemon Bars Recipe Easy Substitutions
Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work! I prefer salted butter in the crust.
Sugar: We don't recommend substituting white sugar. It's essential for this recipe! If you'd like a maple syrup sweetened lemon bar, check out this Healthy Lemon Bar Recipe.
All Purpose Flour: We don't recommend substituting the flour. I haven't tried making this recipe gluten free, but I have made these Gluten Free Lemon Bars and they're delicious!
Eggs: Eggs can't be substituted in this recipe. They're essential for the filling!
Lemon Juice/Zest: You can substitute lime juice/zest and make lime bars! They're delicious!
Troubleshooting Lemon Squares
Is lemon bar filling supposed to be runny?
When you make the filling, it will be very runny, but once it is cooked, it should be thick and creamy.
Why are my lemon bars rubbery?
A rubbery lemon bar could be due to overcooking or overmixing the filling.
Why are my lemon bars bitter?
If you add too much lemon juice or zest (or zest too much of the white pith), it can cause the bars to be bitter or too tart. Also, be sure you aren't using old lemons.
Why are my lemon bars grainy?
Be sure to fully mix your filling and sift in your flour.
Why are my lemon bars eggy?
If you added too many eggs, undercooked, or overcooked lemon bars, they can get an eggy taste.
Why are my lemon bars so gooey?
There are a few reasons your lemon bars could be gooey. You may have undercooked your lemon bars or not allowed them to cool fully before cutting. Also, double check that you added the correct amount of flour.
How to Store Lemon Bars:
Refrigerator: Lemon bars MUST be stored in the refrigerator. Store them for up to 5 days in the fridge. They are made with cooked eggs. If stored at room temperature they will get moldy and go bad!
Freezing: I haven't tried freezing these lemon bars, but I think it might work. The crust might get a little soggy but I think they would still be yummy!
Pro Tip for Lemon Bars
Make them the day before you plan to serve them! Lemon Bars need at least 6 hours to chill so that they can set. I find they slice best when they've chilled overnight!
Easy Lemon Bars Recipe FAQ
It's best to cut them with a sharp knife. If you want clean cuts, run the knife under hot water and dry it off before cutting. You can also wipe the knife clean between cuts.
Wipe the knife off between each cut.
The crust is supposed to form due to the sugar caramelizing during baking.
Other delicious bar recipes:
- Homemade Blueberry Bars
- Apple Pie Bars
- Frosted Sugar Cookie Bars
- 7 Layer Magic Bars
- Easy Pumpkin Bars
Lemon Bars Recipe
Ingredients
Crust:
- 2 cups all purpose flour
- ½ cup white sugar
- 1 cup salted butter softened
Filling:
- 4 large eggs
- 1 ½ cups white sugar
- ¼ cup lemon juice freshly squeezed about 4-5 lemons depending on size
- 1 ½ tablespoons lemon zest about zest of 2 lemons
- 3 tablespoons all purpose flour
Instructions
- In a bowl mix the butter and sugar until combined. Add in flour.
- Press in bottom and 1-½ inches up sides of a lightly greased 13x9x2-inch baking pan,
- Bake in the preheated 350° oven for 15 minutes or until firm to touch.
- While the crust cooks, make the filling. Whisk together eggs until smooth. Add sugar, lemon juice, and lemon zest. Mix until combined. Sift in your flour. This is important! Sifted flour ensures no flour clumps!
- Pour the filling into the hot crust. Bake for 20-25 minutes or until the filling is set and the top is light brown. You’ll know the filling is set when you touch the pan with an oven mitt and the center isn’t jiggly.
- Cool for 1 hour at room temperature, then chill in the fridge for 6-10 hours before slicing. You must chill at least 6 hours before slicing! They need time in the fridge to set!
- Lemon bars MUST be stored in the refrigerator. Store them for up to 5 days in the fridge.
Colleen mardling
nice
Barbie Koopa
I have all my ingredients pulled out & on the kitchen table! I'm going to try this rather simple recipe this morning, but keeping my fingers crossed that it doesn't TASTE simple! My husband was a bit of the behind of a donkey yesterday, so I'm thinking I'll take a break & not spend 2+ hrs on my swollen feet over a hot stove, only to have to spend another 30+ minutes at the sink washing a ton of dishes, and not even told Thank You! Yep, I think I'll just skip all that Super Fun Time & simply devour my (Hopefully) delicious Lemon bars for supper! So if I make these now, they'll be ready by tonight! BUT tthat's going to be a long 6 to 10 hours....considering as much as I love lemon bars! I SERIOUSLY doubt a big chunk of one of the corner's will make it that length of time...lol... My mouth is literally watering right now. I thought this was the recipe I used most recently, a couple of times the past few months, but I see it's not because the other one called for 8 whole eggs & 3 cups of sugar - for the filling ONLY! But OH MY GOODNESS GRACIOUS! make your toenails curl up it's so good. I felt like I needed to go put on an evening gown & a tiara, I was so very proud of myself! I even made it one time with a bag of limes in place of the lemons, not quite as good as lemons but it was delicious and gone in a matter of 2 days I've been making lemon bars for years. All different variations of recipes and occasionally even from a box. But the last time I made them, something unusual, but Oh! So delightful happened. I somehow acquired a very thin & slightly crispy coating across the top of them. It was almost like I had carefully placed this delicate confection on top of them, it was such a perfect touch. I would love to claim that I did it on purpose, but I have ZERO idea of what caused it. Even after a light coat of powdered sugar on top, it kept the little crunch. it wasn't like a solid crust across the top. It's hard to explain. I'm not enough of a skilled of a cook to use the lingo that would probably describe it perfectly. OK, I know! It kind of reminds me of a slightly frosted windshield on your car first thing in the morning, but it's barely there, you can almost blow it off. But it doesn't taste nearly as good! my apologies, I am VERY long-winded and I get carried away sometimes. And another thing, NOTHING I ever cook turns out the same way two times in a row. It's a curse and a challenge! I'll be back and let you know how they turned out. I know people always say that but I promise I will be. I know you're wishing I didn't say that.. LOL
Liz Anderson
Should these be refrigerated for storage?
Liz @ Tasty Treats & Eats
Yes! Lemon bars MUST be stored in the refrigerator. Store them for up to 5 days in the fridge.