The BEST Classic Lemon Bar Recipe

I don't mean to brag, but these are seriously the best lemon bars!

After years of trying different recipes and methods, I finally figured out how to make these perfectly.

With a thick, shortbread crust and a tangy, lemony filling, these are the perfect fruity dessert for Spring & Summer!

The Best Classic Lemon Bar Recipe

Lemon Bars are one of my specialties. Everyone has their go-to recipe for any party, event, or birthday. For me, that's Lemon Bars.

Like I said, I've tried SO many different recipes for Lemon Bars and while they were all good, none of them were perfect. I've tried All Recipes, Joanna Gaines, and a few others I found on Pinterest.

I finally decided I wanted to test the waters and figure out how to make the Best, Classic Lemon Bars that have just enough tart without it being an overwhelming amount. Let's just say I'm glad I took the time to do this!

Here's What You'll Need:

Classic Lemon Bars

  • 9x13 Glass Pan (Glass is crucial to bake properly)

  • Citrus Squeezer

  • Mesh Strainer (for Dusting Powdered Sugar)

  • Parchment Paper

  • Whisk

The best part about Lemon Bar recipes is that for the most part, they all use the same 7 ingredients:

  • Butter

  • Sugar

  • Flour

  • Salt

  • Eggs

  • Lemons

  • Powdered Sugar

Crust: The thick, shortbread crust includes butter, sugar, flour, and a bit of salt. (Some recipes use powdered sugar instead of granulated sugar in the crust - I've made both and I prefer granulated for this recipe as it provides a more sturdy crust. If making just shortbread, I prefer powdered sugar for a softer crust).

Filling: The filling in made mostly of eggs, sugar, and lemon juice, along with flour. My recipe produces a balanced Lemon Bar filling - I found other recipes to have either an overpowering amount of lemon juice or simply not enough.

Topping: Once baking is complete and cooled, top Lemon Bars with powdered sugar for the final touch!


  • Combine crust ingredients together and press onto the bottom of your 9x13 pan (Don't forget to line with parchment paper for easy cutting!)

  • Bake crust, and combine filling ingredients while crust bakes

  • Take pan out of the oven and pour filling over hot crust (Don't worry about any little air bubbles - totally normal)

  • Bake again until set, and cool for 2 hours room temp, then another 1.5-2 hours in the fridge (The cooling process is imperative!)

  • Once completely cooled, dust with powdered sugar and cut into 15 squares (I like to cut off around the edges so each square looks neat and clean)

Full Recipe