There’s something about a lemon bar that feels both nostalgic and timeless. A buttery shortbread crust, a bright and silky lemon filling, and a generous dusting of powdered sugar—simple ingredients that come together to make one of those desserts that’s nearly impossible to stop eating.

These lemon bars have just the right balance of sweet and tart, with plenty of fresh lemon flavor and a rich, tender crust underneath. I love them chilled straight from the refrigerator, when the filling is perfectly set and the shortbread still has that delicate bite.

They’re also one of those wonderfully unfussy desserts that work for just about anything—a spring brunch, summer gathering, afternoon coffee, or simply something sweet to keep tucked away in the refrigerator. Bright, buttery, and beautifully simple, these are the kind of lemon bars you’ll find yourself making again and again.

WHAT YOU’LL NEED

• ALL PURPOSE FLOUR: The foundation for both the buttery shortbread crust and the lemon filling, giving the bars just enough structure while keeping them tender.
• BUTTER: Creates that rich, melt-in-your-mouth shortbread base that balances the bright lemon filling beautifully.
• GRANULATED SUGAR: Sweetens both the crust and filling, mellowing the tartness of the fresh lemon without taking away its citrusy bite.
• EGGS: Give the lemon layer its silky, custard-like texture and help it set into those beautiful, clean layers.
• FRESH LEMONS: The star of the recipe. Fresh lemon juice gives the filling its unmistakably bright, tart flavor. If you’re using zest as well, it adds even more concentrated lemon flavor.
• VANILLA BEAN PASTE: Adds a subtle warmth and depth to the shortbread, rounding out the sweetness without competing with the lemon.
• POWDERED SUGAR: A generous dusting over the cooled bars gives them their classic finish and just a little extra sweetness.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9 × 13-inch glass baking dish with parchment paper, leaving enough overhang on the sides to easily lift the finished lemon bars from the pan. Set aside while you prepare the crust. Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even.

Step 2: Bake for 20–22 minutes, or until the edges are just lightly golden. Remove from the oven and, while the crust is still warm, use a fork to gently poke holes all over the surface, being careful not to pierce all the way through. This little extra step helps the lemon filling adhere to the crust and keeps the layers together beautifully once sliced. Set aside while you make the filling.

Step 3: In a large bowl, whisk together the sugar and flour until well combined. Whisk in the eggs, followed by the fresh lemon juice, mixing until the filling is smooth and fully incorporated.

Sept 4: Pour the lemon filling over the warm crust, spreading it evenly if needed. Return the pan to the oven and bake for 22–26 minutes, or until the center is set and no longer jiggles when gently moved.

Remove from the oven and allow the bars to cool completely at room temperature for about 2 hours before chilling or slicing.

Step 5: Once completely cool, use the parchment paper overhang to lift the lemon bars from the pan. Dust generously with confectioners’ sugar, then slice into squares. For the cleanest cuts, wipe your knife between each slice. Serve and enjoy!

STORAGE

Store the lemon bars in an airtight container in the refrigerator for up to 1 week. For the prettiest presentation, add a fresh dusting of confectioners’ sugar just before serving.