These lemon bars have everything we want from the classic dessert: buttery shortbread crust, smooth, puckery lemon filling, and a snowy dusting of powdered sugar. The filling gets extra citrusy flavor from rubbing fresh lemon zest into the sugar before whisking in the eggs and lemon juice. Better yet, there’s no stovetop curd to make—the filling goes straight on the baked crust.
That simplicity comes with one important rule: Pack the shortbread crust firmly and evenly into the pan before baking. A flat-bottomed measuring cup, drinking glass, or large offset spatula works well for this. Once baked, let the crust cool for just 5 minutes, then pour in the lemon filling while the crust is still hot. The heat helps set the filling on contact, keeping the liquid custard from seeping beneath the crust.
Chill the baked lemon bars at least 4 hours before slicing so the filling has time to set completely. Dust with powdered sugar just before serving—it will gradually dissolve into the moist lemon topping if added too far in advance.
Lemon bars FAQ
Why did my lemon bars turn out upside down?
If the lemon filling seeps underneath the shortbread, the crust can essentially float to the top as the bars bake. To prevent this, pack the crust firmly and evenly into the pan before baking, ensuring it reaches all the way to the corners. Once the crust comes out of the oven, set a timer for 5 minutes. As soon as it goes off, pour in the filling and return the pan to the oven promptly. The crust should still be hot when the filling goes in.
How do I know when lemon bars are done?
The lemon filling should look set around the edges but still jiggle slightly in the center when you gently shake the pan, which should take 20–25 minutes. The filling will continue to firm up as the bars cool and chill. Refrigerate them for at least 4 hours before slicing.
Do lemon bars need to be refrigerated?
Yes. Once cooled, refrigerate the lemon bars until cold and keep leftovers chilled. They can be baked up to 2 days ahead; wait to dust them with powdered sugar until just before serving.
Can I make lemon bars with Meyer lemons?
Yes. Meyer lemons will work, though their juice is typically sweeter and less sharply acidic than that of conventional lemons, so the finished bars will have a softer, more floral lemon flavor.
Can I make lemon bars in a 9x9" pan?
Yes. An 8x8" pan gives these lemon bars their thick layers, but a 9x9" pan also works. Because the crust and filling will be slightly thinner, start checking for doneness toward the early end of the suggested baking times.
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What you’ll need
8" Baking Pan
$25 At Amazon
Parchment Paper
$3 At Amazon
Scale
$26 At Amazon
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Food Processor
$63 At Amazon
Microplane
$18 At Amazon
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Recipe information
Total Time
70 minutes (plus cooling and chilling)
Yield
Makes 16
Ingredients
1¼
¼
1¼
7
2
1
2
3
⅔
¼
Need to make a substitution?
Preparation
Step 1
Place a rack in middle of oven; preheat to 325°. Line an 8x8" baking pan with parchment paper, leaving overhang on all sides. Pulse 1¼ cups (156 g) all-purpose flour, ¼ cup (28 g) powdered sugar, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor to combine. Add 7 Tbsp. chilled unsalted butter, cut into pieces, and pulse until mixture is sandy with very small butter pieces. Add 1 large egg yolk and pulse until combined; mixture will be very dry looking and powdery but should hold together when squeezed in your hand.
Step 2
Transfer mixture to prepared pan and spread into an even layer to fill pan. Using a flat-bottomed measuring cup or glass, pack into a compressed layer (use your fingers to get into the corners). Bake crust until golden, 27–29 minutes. Let cool 5 minutes. (Set a timer; you don’t want to go longer. The crust needs to be warm when you add the lemon mixture.)
Step 3
While the crust is baking, place 1 cup (200 g) granulated sugar and 2 tsp. finely grated lemon zest in a medium bowl. Using your fingers, massage zest into sugar until fragrant and lightly tinted yellow, about 1 minute. Add 3 large eggs, remaining 1 large egg yolk, and remaining 3 Tbsp. (23 g) all-purpose flour and gently whisk just until combined. Add ⅔ cup fresh lemon juice, ¼ cup whole milk, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir to combine.
Step 4
As soon as the timer for the crust goes off, pour lemon mixture over (the hot crust will start to cook the filling and prevent the layers from inverting). Gently tap pan on counter to pop any air bubbles on surface and return pan to oven quickly. Bake until lemon mixture is set but still jiggles slightly when gently shaken, 20–25 minutes. Let lemon bar cool, then chill until cold, at least 4 hours.
Step 5
Using parchment paper overhang, lift lemon bar from pan and place on a cutting board. Cut into 16 squares.
Step 6
Dust lemon bars with powdered sugar just before serving.
Do Ahead: Lemon bars (without powdered sugar topping) can be baked 2 days ahead. Cover and keep chilled.
Editor’s note: This recipe was originally published on October 19, 2023. In response to reader feedback, we retested it in September 2026 and updated the instructions with additional guidance for keeping the shortbread crust and lemon filling in distinct layers. Head this way for more of our best lemon desserts →