You only need 7 ingredients to make these lemon bars. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. Always bake lemon bars at a lower temperature to avoid over-baking. See recipe notes for important tips. They're simply the best lemon bars and are perfect for picnics, bake sales, spring brunches, baby showers, and bridal showers.
Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13-inch glass baking pan (do not use metal) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice and lemon zest (if using) until completely combined.
Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.
Reviews
Casey on 2026-05-24 (4 stars): I don't want to go 5 stars because this is only like, the 4th time I've baked anything. As an absolute beginner it was fairly easy. Watch those tablespoons and teaspoons. I accidentally added double vanilla to the crust but it was still REALLY good. Crust is challenging to spread right from a newbie's perspective but otherwise it was easy as pie. . . I mean, lemon bars. Still waiting for them to set but the bites I've snuck have been GREAT. I'd definitely recommend this to beginners for taste and ease of use. Definitely gonna read more carefully next time, though.
Charlotte on 2026-05-26 (5 stars): Great recipe, I was a bit suspicious of how soft the dough was, but I trusted the process and it came out beautifully!
Deb Raynor on 2026-05-30 (5 stars): I want to feed a large crowd and would lime to make these in a large sheet pan (full size). If I double the recipe will the filling and crust proportions be right?
Elizabeth Curran on 2026-05-30 (5 stars): Love your recipes. I wanted to add a blueberry component and was wondering if you think a compote to pour over would be good?
Taylor on 2026-06-01 (5 stars): This recipe has been a huge hit in our family! I did want to ask is it possible to reduce the sugar just a little bit in the crust and/or the lemon filling?
Nikki on 2026-06-04 (5 stars): Oh yes, perfect! Thank you for all that you share, you're teaching me how to bake which I never thought I could do. Your recipes are the best!
Regina on 2026-06-04 (5 stars): I’m looking forward to trying this recipe! Would it be feasible t keep the shortbread recipe as is, yet double the filling? If so, how would I adjust the baking time/temp?
Sara on 2026-06-05 (4 stars): My lemon bars came out inverted. I did bake the crust longer than the time specified, but it took longer to be "slightly golden brown". I am catering an event so they will have to do!
Caitlyn on 2026-06-08 (5 stars): Best Lemon bars by a mile, and so easy!
This time I tried making lemon blueberry bars based on a different recipe I saw online. I added 2 Tbsp of poppy seeds to the shortbread then substituted 1/2 cup blueberry juice to one half of the filling and made the other half as directed. I layered the blueberry filling first and baked and set, then added the lemon filling on top for a cool layered look. They came out awesome and super yummy - Sally’s recipes never disappoint!
