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+ servings

Lemon Bars

Classic lemon bars with a buttery shortbread crust, tart lemon filling, and powdered sugar topping are always a crowd favorite!
Classic lemon bars with a buttery shortbread crust, tart lemon filling, and powdered sugar topping is always a crowd favorite!
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3.5 from 2 votes



  • 1 cup unsalted butter (226 grams), softened to room temperature
  • 1/2 cup granulated sugar (100 grams )
  • 2 cups all-purpose flour (240 grams)
  • 1/2 teaspoon coarse salt


  • 4 large eggs
  • 1 1/2 cup granulated sugar (300 grams)
  • 2/3 cup freshly squeezed lemon juice (190 ml, 2-3 lemons)
  • Zest of 2 lemons
  • 1/2 cup all-purpose flour (60 grams)
  • Powdered sugar for dusting


To make the crust:

  • Preheat oven to 350°F degrees and line a 9-inch square baking pan with parchment paper or greased foil.
  • With an electric mixer, beat the butter and sugar together until light and creamy, 2-3 minutes on high.
  • Add flour and salt and mix until the dough comes together.
  • Press evenly into the prepared sheet pan and bake until it just starts to turn golden brown, 15-20 minutes.
  • Let cool for about 15 minutes before adding filling.

To make the filling:

  • Whisk together the eggs, sugar, lemon juice, lemon zest, and flour until smooth.
  • Pour on top of the cooled crust.
  • Bake for a few minutes past the point when the center is set (if you jiggle the pan, the center should not move), about 30-35 minutes.
  • Cool in the pan for 15 minutes, then lift out of the pan with the parchment paper or foil, and transfer to a wire rack to cool completely before serving. You can chill in the fridge to cool it faster.
  • Dust the top of the bars with powdered sugar, then slice and serve.
Adapted from All Recipes and Ina Garten.


Calories: 292kcal, Carbohydrates: 41g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 83mg, Sodium: 95mg, Potassium: 54mg, Fiber: 1g, Sugar: 25g, Vitamin A: 431IU, Vitamin C: 4mg, Calcium: 14mg, Iron: 1mg
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