• The Best Lemon Bars

    filed under: Coffee Cakes on February 2, 2016

    This perfect Lemon Bars Recipe has two important things; the perfect amount of lemon and a rich buttery crust. I add a bit more lemon juice than most, but it’s what sets my lemon bar recipe apart!

    Lemon Bar Recipe

    Lemon Squares Recipe

    Growing up in Minnesota I knew these as “lemon squares”. It’s just what my grandma called them! They were served at most potlucks, church fundraisers, and definitely, bake sales.

    So what is a lemon square/lemon bar? They are tart, sweet, and buttery perfection, all rolled into one! I find myself making these decadent bars all year long, but especially in the winter. There is something so refreshing about lemon desserts when there is snow on the ground. (which is half the year when you live in Minnesota!)

    To make this Lemon Bars you will need:

    Lemon Bar recipe (below)


    9×13 pan (I love this recipe in an 8×10 pan as well, the crust is wonderfully thick)

    aluminum foil


    Lemon Squares

    Tips, Tricks, Variations

    Room temperature ingredients are key! I teach you how to quickly warm up butter and eggs here.

    Lining your pan with foil is optional. You can also use parchment paper, I would just make sure it extends up over the sides for easy bar removal.

    Only have 2 lemons but want to get as much juice as possible? Take the lemon and roll it on the counter roughly, pressing hard on the lemon. This will help to loosen up the juices before extraction.

    Try to get your crust as even as possible! In case you were wondering how to make lemon bar crust, I will share my secret! I press the crumbs into the pan then go back with a hard flat surface (like a drinking glass) and press down on the crust. This helps to create an even surface.

    Feel free to use only 1/2 cup of lemon juice the first time you are making these bars. I just happen to like that awesome extra lip-smackin-kick of the real lemon juice and like to use a lot!

    Make these bars Gluten-Free simply by using an interchangeable Gluten-Free flour. I used Namaste Perfect Flour Blend and it worked beautifully.

    The Best Lemon Bar Recipe

    Guaranteed, these will be your new favorite lemon bar!

    The Best Lemon Bars

    Slightly Tart (as a lemon bar should be!) and gloriously sweet!

    • Prep Time:10m
    • Cook Time:40m
    • Total Time:2h 50m
    • Yield: 12 bars



    • 1 c (2 sticks, 226g) butter, room temperature
    • 1/2 c (100g) granulated (white) sugar
    • 2 c (256g) all-purpose flour


    • 4 eggs, room temperature
    • 1 1/2 (300g) cups granulated (white) sugar
    • 1/4 c (32g) all-purpose flour
    • 2/3 c (160ml) fresh squeezed lemon juice


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar with pastry cutter, a fork, or your hands. Press into the bottom of a 9x13 inch pan lined with foil.
    3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
    4. For the filling, whisk together 1 1/2 cups sugar and 1/4 cup flour. Crack eggs into a separate bowl, then whisk them into the sugar and flour mixture. Add 2/3 cup lemon juice. Pour over the baked crust.
    5. Bake for an additional 20 minutes in the oven. (Do not cover)
    6. Allow bars to cool in fridge for at least 2 hours then dust with confectioners sugar.
    7. Cut into squares and serve.

    Recipe barely adapted from The Best Lemon Bars and The Pioneer Woman Lemon Bars.
    Here is a video on how these bars are made:

    Love lemon desserts? Try any of these:

    Raspberry Lemon Bundt Cake

    Lemon Surprise Cake

    Lemon Cake with Lemon Buttercream

    Easy Lemon Cupcakes

    Blueberry Zucchini Cake with Lemon Buttercream

    The Best Lemon Bars!

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    Thanks for including the gluten-free note. Much appreciated.

    I’ve just made the Lemon Bars but the filling does not go yellow like in your video or pictures, I have followed the recipe exactly. ????

      the richer the bar the darker the egg yokes..Mine were fresh eggs not store, the yokes were darker so the yellow was darker, I also used fresh lemons, not store juice.

    Hello. I am from germany
    I have a question. These lemonbars looks so Juicy. I love lemons an would to try These bars. But in what unit is your 8×10 Pan? Is it inches or centimeters? I have a baking tray in the size of a regular oven.

    Ouh sorry. I have to read the full text before i ask a question. It is standing in the instructions.

    I made these this morning just pulled them out and sugared them and theyre perfect and delicious thanks!

    How long will the time eep for

    I made these last night! Amazing!! Loved loved loved them! I followed recipe exactly as above- will make these again for sure! Thank you!

    Looks so good!

    Please send me recipe for blueberry lemon muffins. Thx u ann

    OMG! So good! (Especially with my morning coffee!)

    i am just going to try to
    make the lemon cup cakes following your recipe. how long will they keep for?

    Can you reduce the sugar to one cup in the recipe?

    These were delicious! Followed the recipe exactly…the bars looked beautiful, and had a wonderful lemon taste! Will definely make again. Thanks for the recipe!

    Why is there no way of printing this recipe? If there is, I apologise but I cannot find it

    Hi Amanda, I like lemon, but what I really really love is LIMES! My husband calls me “Ol’Limey” Anyway, what do you think about about mixing lemon and lime juice ? If Sprite can do it….it should work.


    I love 🍋 lemons so bad I eat them with salt or I drink lemon juice with salt every other day, or even some times two times a day . I really are going to try these

    Don't Pass on Dessert!