Best Lemon Bars
These lemon bars might just change your mind about lemon desserts. My dad, who is a huge lemon fan, was absolutely ecstatic when he tried them, and honestly, I get why. I’m not usually the biggest fan of lemony sweets (except, of course, for those classic Lemon Girl Scout cookies), but these struck the perfect balance of sweet and tart, and I genuinely enjoyed every bite. Tart, bright, and just the right amount of lemon, they’re the perfect treat even lemon skeptics can love!
The Secret’s in the Simplicity
The real magic of these lemon bars? How simple they are. The shortbread base is straightforward and deliciously buttery, no fancy technique there. And the lemon layer? Way less complicated than most people think. Just a few ingredients, a little whisking, and boom, you’ve got a bright, tangy topping that feels fancy but is really easy to pull off. Simple, approachable, and so tasty!
We actually made these lemon bars years ago, but no matter how many other recipes we try, we always come back to this timeless one! It’s reliable, perfectly balanced, and just hits every note we want in a lemon bar, sweet, tart, and buttery. Some recipes come and go, but this one never gets old!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, tart, and perfectly lemony!
Once you have all of the ingredients ready to go, you’re officially set up for lemon bar success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best lemon bars possible!
Lemon Bars
Ingredients
- 1 cup butter
- 1 cup white/granulated sugar
- 2 tsp vanilla extract
- 2 cups All-Purpose Flour
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup All-Purpose Flour
- 2/3 cup lemon juice
- 1 tsp lemon extract optional
- 1 lemon zest
- powdered sugar
Method
- Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper.
- In a large bowl, beat the butter and sugar for 2–3 minutes, until light and fluffy.
- Mix in the vanilla extract, then add the flour and mix just until a soft dough forms.
- Press the dough evenly into the prepared pan, smoothing the top with a spatula or spoon.
- Bake for 19–20 minutes, until the edges are lightly golden.
- While the crust bakes, whisk together the eggs, sugar, and flour for 1–2 minutes, until smooth.
- Zest the lemon directly into the mixture.
- Juice 3–4 lemons (about ⅔ cup juice), removing any seeds, and whisk into the filling until fully combined.
- Remove the crust from the oven and immediately pour the lemon filling over the hot crust.
- Return the pan to the oven and bake for about 20 minutes, or until the filling is set.
- Allow the lemon bars to cool, then refrigerate for 2–3 hours to fully set.
- Before serving, dust generously with powdered sugar.
- Store lemon bars in the refrigerator for up to 8 days.
