Lemon Bars
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The best Lemon bars (lemon squares) recipe! Mine have a crisp, buttery crust that’s guaranteed to not be soggy and a tart lemon curd topping. My recipe is a bit different from traditional recipes, but I think you’ll love the results! Recipe includes a how-to video!
I avoided lemon bars for the longest time because I just never really enjoyed them. Too often they have a not-so-pretty, dimpled top (which can at least be covered with a dusting of powdered sugar) and a much too-soft, almost soggy “crust”. If that’s what you’re looking for, I’m afraid you’re going to be disappointed with the recipe that I have today.
My lemon bars have a firm, crisp, buttery crust and a gloriously smooth lemon curd topping . They’re beautiful with or without powdered sugar on top, just tart enough to make your mouth pucker before the first bite, and so addictive you can’t possibly eat just one.
They’re a little bit more work than your average recipe, which I’m not exactly bragging about because who really wants to do more work than they have to? But as I told you with my super easy Madeleines, I promise not to make you do any steps that aren’t really worth it, but I will make you do the work when it means better results. Here it does. The lemon curd is cooked separately, and I’ll talk more about why later on.
What You Need
Lemon bars use simple, basic ingredients that you probably already have on hand:
- Butter. Unsalted is best. This is used in both our shortbread crust and to make our lemon curd silky smooth with a rich mouthfeel.
- Flour. For the crust. Many lemon bar recipes thicken their topping with flour as well, but because of the technique I’m using of cooking ours separately, we’re able to thicken it without flour, keeping it extra tart.
- Eggs. Quite a few, as you can see! For the most part we will only be using the yolks. One goes into the crust to tenderize and enrich it, while the rest are for the curd. Save your egg whites to make meringues, zebra cake, or several batches of candied pecans or candied walnuts!
- Salt. A pinch for flavor.
- Vanilla Extract. A splash of vanilla is mixed with the egg yolk and blitzed into the crust to enhance the flavor and sweetness. It does not go in the lemon curd where it would bully and subdue our otherwise bright lemon flavor.
- Lemon Juice. Fresh-squeezed is always best, but I’ve successfully made these using bottled 🤫
As always, this is just an overview of the ingredients chosen and why. Please scroll to the recipe for amounts and full instructions.
A Crisp Shortbread Crust
To keep things simple, I make my crust in the food processor. If you don’t have one, you can use a pastry cutter instead and cut the butter into your flour (but really, get a food processor, I link to the one I use in the recipe card and use it in so many staple recipes, like my pie crust and scones!).
Your shortbread crust dough will be really crumbly (see photo above) but should hold together if a spoonful of it is pressed between your thumb and forefinger. If you process it too much it makes it harder to spread the crust into the pan (especially if you’re trying to spread over parchment).
While the method that I use to make the crust is important and does contribute to its crisp texture, what really keeps it from becoming soggy is the lemon bar topping that I use…
Lemon Curd: An Extra Step for Best Results
For a crisp, buttery, not-at-all-soggy shortbread crust, we have to do things a bit differently. With many recipes, the eggs are mixed up with the lemon juice and some sugar and flour and poured directly over the crust. It’s a very thin, wet mixture and the liquid is absorbed by the crust, making it very soft.
To remedy this, I cook my lemon curd before pouring it over the crust. I essentially used a sweeter version of my lemon curd recipe, cooking it until thickened on the stovetop. If you’re like me and want a crisp crust, then this extra step of cooking the curd separately is worth it for buttery, crisp-bottomed lemon bars. After thickening, pour it over the crust and bake again briefly. You only need a few more minutes in the oven, which will cause the egg yolks to re-bind and keeps the topping from being runny.
Note: If your curd was too loose when you poured it over your crust, you may need more time in the oven than indicated. When finished baking, the lemon layer should be set and just barely jiggly if the pan is jostled.
Key Tips
- Don’t bake in aluminum foil or directly in an aluminum pan. Aluminum will react with the acidic lemon juice and give the bars a metallic taste and can even affect the color.
- For a softer (but still not soggy!) crust, bake for only 15 minutes and edges are not golden brown.
- Always strain your lemon curd before using! This will catch any lumps or tiny bits of cooked egg.
- If you use a glass pan the lemon bars will need more time in the oven to bake completely.
Storing
Keep refrigerated in an airtight container and enjoy within one week. I actually prefer my lemon bars to be at room temperature rather than cold (the crust just tastes better that way!) so I like to set one or two out for about an hour before enjoying. They may be frozen for up to several months.
More Recipes You Might Enjoy:
Enjoy!
Let’s bake together! Be sure to check out my video in the recipe where I’ll show you exactly how I make this recipe in my own kitchen!
Lemon Bars
Ingredients
Crust
- 1 ½ cups (190 g) all-purpose flour
- ⅓ cup (70 g) granulated sugar
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 10 Tablespoons (141 g) unsalted butter, very cold and cut into small cubes
- 1 large egg yolk
- ½ teaspoon vanilla extract
Lemon Curd
- 2 large whole eggs
- 4 large egg yolks
- ½ cup (120 ml) fresh lemon juice
- 1 cup (200 g) granulated sugar
- ⅛ teaspoon salt
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- Powdered sugar for dusting
Instructions
Crust
- Preheat oven to 325F (160C) and line a 9x9” square baking pan with enough parchment paper (do not use aluminum foil) so that some is hanging over the sides (you want to be able to lift the bars out of the pan once they’ve cooled completely).
- To prepare your cookie crust, combine flour, sugar, cornstarch, and salt in the basin of a food processor¹ and pulse until well combined.1 ½ cups (190 g) all-purpose flour, ⅓ cup (70 g) granulated sugar, 1 ½ teaspoons cornstarch, ¼ teaspoon salt
- Scatter butter pieces evenly over the dry ingredients and pulse until the mixture just begins to clump together (about 10 1-second pulses). In a small dish, whisk together egg yolk and vanilla and pour over dry ingredients. Pulse again until mixture begins to cling together. It will still be crumbly, but if you press the dough together with your thumb and forefinger it should hold together (about 18 1-second pulses).10 Tablespoons (141 g) unsalted butter, 1 large egg yolk, ½ teaspoon vanilla extract
- Pour dough/crumbles into the bottom of your prepared pan and use your hands or the back of a spoon to press evenly into the bottom of the pan to form an even crust (I like to place a piece of wax paper over the dough and then smooth it with a spoon for an even layer, see my video for a visual of how I do this).
- Transfer to 325F (160C) oven and bake for 25 minutes or edges are beginning to turn light golden brown. While crust is baking, prepare your lemon topping.
Lemon Curd
- While the crust is baking, combine eggs, egg yolks, lemon juice, sugar, and salt in a medium-sized saucepan. Add butter and transfer to the stovetop over medium/low heat. Stir constantly (do not let the curd boil) until thickened and mixture coats the back of a spoon.2 large whole eggs, 4 large egg yolks, ½ cup (120 ml) fresh lemon juice, 1 cup (200 g) granulated sugar, ⅛ teaspoon salt, ½ cup (113 g) unsalted butter
- Remove from heat and immediately pour through a fine mesh strainer into a heatproof bowl.
- Once crust has finished baking, use a fork to poke holes over the crust, only piercing about halfway into the crust. Pour curd evenly over the surface of the crust and return to 325F (160C) oven and bake for another 10-15 minutes or until topping is set and only slightly jiggly in the center.
- Allow to cool to room temperature, then transfer to fridge to cool completely, about 2 hours. Use the overhanging parchment to lift the bars out of the pan and then dust evenly with powdered sugar and cut into squares before serving.Powdered sugar for dusting
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Can you replace the lemon with limes?
Hi Alyssa! That should work just fine. 🙂
have you made lemon blueberry bundt cake yet?
I’m working on perfecting a lemon blueberry cake now. 🙂
is it the lemon blueberry tarts or are you still thinking of what to put in it?
It’s an actual lemon blueberry cake. I haven’t quite gotten it perfected but it’s coming along. It can be a long process some times. 🙂
ok
Another win! Love the consistency of the lemon , you really do have to keep stirring it on low heat, and strain it. I used flour instead of corn starch and it came out fine. I did not have parchment paper, so I greased the bottom of the pan with butter, probably not enough, because it is pretty sticky. But so yummy! Tart and sweet at the same time.
I’m so glad you enjoyed them so much, Violeta! 🙂
These are THE BEST lemon bars!! And I have tried many lemon bar recipes. Perfectly tart, tender base and they cut beautifully. You won’t regret making these!
I’m so glad you enjoyed them so much, Meg! 🙂
Going to make these, but are they lemony enough? With no zest ?
Hi Kacie! I certainly think they are pretty lemony. 🙂
Hi Sam! I love your blog! So far, I’ve made your bagels, soft pretzels, and these. All of it came out perfectly and soooo yummy, your recipes are wonderful & easy to follow!! Baking sure has helped boost my mood while social distancing at home this year!!
I don’t know if you take requests or not, but I’m looking for a great recipe for Swedish Princess Cake. It’s my favorite cake to eat. I’ve never made it myself but would love to give it a try! Check it out 😊
I am so glad you have enjoyed everything so much, Susanna! I have not ever had a Swedish Princess Cake. I will have to look into it. 🙂
I made one once… it was horrible. I’d love a good recipe too. It’s so pretty and plenty of people love it
I have been dying to try making lemon bars but never found a good recipe finally I stumbled upon this one! Really truly the best lemon bars ever!!! I didn’t have a food processor or a pastry cutter so we had to go out and buy one. But it was totally worth it!!! These bars were a hit my whole family loved them somehow they only lasted a day.
I am so glad you enjoyed them so much, Stella! I’m impressed they lasted a whole day. 😉
These truly are the BEST lemon bars! The whole family loved them!
I am so glad you enjoyed them so much, Pam! 🙂
Hi
Can we use this lemon curd in your lemon brownie recipe instead of using white glaze?
Sure that would work. 🙂
But that would nean baking the brownie for 15 more minutes. Wouldnt the brownie become too dry?
Hey, I don’t think you’d have to bake the brownie longer if you’re just going to be putting lemon curd on top of them instead of the glaze. 🙂
Hey! I just made these but the top didn’t set in the oven. Everything seemed to be going perfectly until that point. Do you know what it could have been?
Hi Cherie! If the curd wasn’t cooked quite enough in the saucepan then sometimes they need a bit more time in the oven.
Hi! I have a question. Is it possible to make this without a pulser and just use a hand mixer? Thanks!!!
You can make it without a food processor! See my “notes” section in the recipe 🙂
Looking forward to trying this, but how many bars are you making in the 9×9 pan? (257 calories each would depend on how many bars, right?)
Hi Robert! I normally cut it into 16 pieces. 🙂
Thanks!
Thanks for sharing! I’m waiting impatiently for the lemons on my tree to turn yellow
I hope you love these Yasmin! Hopefully your lemons will be ready to go soon. 🙂
Never made these before from scratch, I used a box mix for them and oh they were gross, I have been avoiding them since then but I will give this a try 😋
I really can’t wait to hear how you like this recipe, Anna! <3
Hey Sam! I believe 10 tablespoons is less than 227g? Should it be 10 tablespoons or 227g? Thanks!!
Oh my gosh, you’re right, it should only be 141 grams! I’m sorry about that, thank you so much for catching it, I’ve fixed it!
Oh good! I watched the video and went with what you said-10 tablespoons. PS I love your videos! I made these yesterday and they are delicious. I’ve never made them this way and it was a winner. I didn’t have a 9×9 pan somehow so I made them in a 12in rectangle casserole dish and they still turned out perfect. Just a little thicker on the crust and topping so I just baked a little longer. Thanks for all your recipes! I’ve lost count how many I’ve made from your blog 🙂
I’m glad you were able to enjoy them! You can always increase the topping if you need it to fit a bigger pan. 🙂
Can this recipe be doubled in a 9×13 pan?
Hi Diane! That should work just fine. 🙂