Easy Lemon Bars

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My essential Easy Lemon Bars recipe is so simple—one bowl ease and no-fuss prep—and delivers irresistible dessert squares bursting with sweet, tangy citrus flavor!

• Fresh lemon flavor: Freshly squeezed juice and zest create an irresistible citrus custard.
• Buttery crust, silky filling: Tempting shortbread crust cradles rich lemon custard.
• Streamlined process: The best lemon bars recipe is also the simplest! No creaming, no tempering eggs necessary.
• Bakery favorite: Lemon bars are such a crowd pleaser, and with this recipe, they’re also one of the easiest desserts.
• Ready in an hour! You’ll be amazed at how fast this gorgeous dessert comes together!

My lemon bars recipe has all the best bits of a standard lemon bar recipe, with a simplified technique. They have a crunchy shortbread base, a fresh, lemony center, and a crackly top, but there’s no pre-cooking the filling or extra equipment needed.

My most important tip for you is to take the lemon bars out of the oven when the top of the filling is golden brown, and there is still a slight wobble or jiggle in the middle. The bars will continue to set as they cool, and you don’t want them overcooked. That will make the texture too firm and could result in a more pronounced eggy flavor. If you love this creamy citrus dessert, you’ll also love Lemon Meringue Pie, Whole Lemon Tart, Lemon Posset, and No-Bake Lemon Cheesecake.

Bold Bakers Loved This

“Made this recipe over and over. Superb! Thanks so much, Gemma, for being a wonderful teacher.” Izreen

“Your Easy Lemon Bars were an immediate hit! My daughter loved the flaky crust and declared the bars ‘perfection’!—Mary

“I brought your lemon bars to a gathering, and everyone thought they were amazing!”—Karen
“Made them today for the first time. Out of this world!”—Lisa

“A good lemon bar recipe has been hard to find. I should have looked at Bigger Bolder Baking long ago! The flavor is very lemony, and the cookie crust is delicious.”—Nan

IMPORTANT NOTE: This recipe was improved and updated on 4/19/2026, to include New step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

• What are Easy Lemon Bars?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Easy Lemon Bars
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Lemon Recipes

What are Easy Lemon Bars?

Easy Lemon Bars are custardy squares with a tender shortbread crust and a creamy citrus filling. These lemon bars with egg yolks have a silky texture similar to lemon curd, and a bright flavor from fresh juice and zest. The crust is simply pressed into a pan and par-baked, then topped with the filling and baked until just set.

Lemon bars evolved from European citrus-based pastries and were adapted for home baking in the mid-20th century without sacrificing their signature flavor and texture. These lemon bars are just right for snacks, dessert, holidays, parties, and gifting.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 8×8-inch (20×20 cm) baking tin
• Parchment paper
• Whisk

Key Ingredients and Substitutes

For the crust

All-purpose flour

• All-purpose flour gives this shortcrust pastry crust structure.
• The protein content of AP flour gives the shortbread crust enough gluten to form the necessary structure without making the crust chewy.
• Substitute: You can use the same amount of a 1:1 gluten-free baking mix like my Easy Almond Flour Baking Mix, or another gluten-free flour.

Granulated sugar

• Granulated sugar sweetens the lemon bar crust.
• Additionally, granulated sugar helps create a crisp shortbread crust.
• Substitute: You can use an equal amount of light brown sugar.

Powdered sugar

• Because powdered sugar contains cornstarch, it gives the shortbread base a melt-in-your-mouth tender crumb.
• If you’re out of powdered sugar, make your own with my quick recipe.

Salt

• Salt flavors the crust and balances the sweetness.

Butter

• Butter gives the shortbread crust deep, rich flavor.
• Importantly, butter gives the shortbread layer its iconic crumbly texture.

For the filling

Egg yolks

• Egg yolks thicken the custard, making this lemon bars recipe silky and lush.
• Importantly, eggs contribute to the set.
• Use room-temperature eggs here so they blend in smoothly. Here are my tips to warm up eggs.

Butter

• Butter adds richness and moisture and gives the lemon filling a velvety mouthfeel.
• Importantly, butter helps keep the filling mixture smooth and uniform.
• Substitute: Use the same amount of softened solid coconut oil in the lemon squares recipe easy if you prefer.

Granulated sugar

• Granulated sugar sweetens the lemon bar filling.
• Additionally, granulated sugar contributes to a smooth texture in this easy lemon bars recipe.
• Substitute: If you prefer, you can replace the granulated sugar with coconut sugar.

All-purpose flour

• All-purpose flour helps stabilize the filling so the lemon bars easy are slicable.

Lemon zest

• Zest contains rich, flavorful oils from the peel, adding wonderful citrus intensity without excess liquid.

Lemon juice

• Lemon juice gives the curd in this easy lemon bar recipe a pure, tangy citrus taste.
• I recommend fresh lemon juice for the best flavor.

Vanilla extract

• Vanilla extract gives a layer of warm sweetness that brings the flavors in this lemon bars recipe together and smooths out the acidity.
• Substitute: Use the same amount of Vanilla Bean Paste if you’d like

Powdered sugar, for dusting

• Powdered sugar dusted on the top gives the dessert a polished look and an extra touch of sweetness.

How to Make Easy Lemon Bars

Make the Shortbread Crust

1. Prepare to bake: Preheat your oven to 325°F (170°C) then butter and line an 8×8 inch (20 x 20 com) baking tin, set aside.
2. Make the shortbread mixture: In a large bowl, combine flour and sugar. Next, rub in the butter until you’ve reached the texture of coarse breadcrumbs. Continue to bring the shortbread dough together with your hands until it forms a ball.
3. Press into pan: Transfer the shortbread dough to your lined baking tin. Press it into a single, even layer on the bottom of the pan using your fingertips and the palms of your hands. Then prick the crust all over with a fork.
4. Bake crust: Bake the shortbread crust for 25 minutes. While the base is baking, make the lemon filling.

Make the Lemon Filling

5. Mix butter and sugar: In a medium bowl, whisk the softened butter and sugar together until combined.

6. Finish the filling: Next, whisk in the egg yolks and flour until the mixture is smooth and no lumps remain. Lastly, whisk in the lemon zest, juice, and vanilla extract. (If the mixture looks a bit separated, don’t be alarmed.)

7. Add to crust: Pour the lemon filling over the baked shortbread crust.

8. Bake bars: Bake for 40-45 minutes or until the top has set.

9. Cool and dust with powdered sugar: Allow to fully cool before dusting with powdered sugar and cutting into squares.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use fresh lemon juice. It gives the brightest, most vibrant flavor.
• Press the crust down evenly. This is important to create even, easy-to-cut bars.
• Pre-bake the crust: The rich, sweet crust bakes ahead of the filling in these easy to make lemon bars to ensure it’s cooked through.
• Zest first. Zest lemons before juicing them.
• Remove from oven while there’s still a slight jiggle in the middle. Take care not to over-bake the lemon squares.
• Fully cool the lemon bars before serving. Lemon bars are easier to cut into squares when they are fully cooled. This is an important step in setting the center of them.
• Wipe off your knife in between cuts. This helps create the neatest-looking bars.
• Switch up the flavor. Use orange juice and zest in place of lemon to make orange bars.
• Save your leftover egg whites. Use them for meringues, pavlova, or souffles.

Make-Ahead and Storage Instructions

Make-ahead tips

• These lemon squares can be made ahead and stored in an airtight container in the refrigerator for up to four days.
• You can also make the shortbread crust, press it into the pan, cover it well, and refrigerate it for up to one day.

How to store leftovers

• Store leftover lemon bars in the fridge, covered, for up to four days.
• For more extended storage, wrap fully cooled lemon squares well and place in a covered container for freezer bag.
  • Freeze for up to four months.
  • To defrost, thaw the lemon bars in the fridge overnight.

FAQs

Can I make this easy lemon square recipe gluten-free?

• Yes, you can make this easy lemon square recipe gluten-free.
  • In both the shortbread crust and the lemon filling, use a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour, in place of the all-purpose flour.

Is it possible to make these easy lemon squares without eggs?

• I don’t advise making these easy lemon squares without eggs. Egg yolks are crucial to the flavor and structure of the filling.
• If you’re looking for egg-free lemon desserts, please check out my Lemon Gelee or Lemoncello Tiramisu (made with Vegan Lemon Curd).

What are good serving suggestions for these easy lemon squares?

• Dollop with whipped cream, coconut whipped cream, or crème fraiche whipped cream.
• Serve with fresh berries garnished with mint leaves.
• Put out a bowl of Vanilla Ice Cream or Pina Colada Coconut Ice Cream.
• Decorate with lavender or other edible flowers.
• Cut into smaller pieces for a mini-dessert tray.

More Lemon Recipes

• Lemon Chiffon Pie
• Frozen Lemon and Lime Soufflé
• Lemon and Blueberry Cheesecake Bars
• Blueberry Lemon Popsicles
• Lemon Icebox Cake

IMPORTANT NOTE: This recipe was improved and updated on 4/19/2026, to include New step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

Try These Recipes!

Sheet Pan Brownies

Sourdough Brownies (Discard Recipe)

Pecan Tassies

Cranberry Oatmeal Bars