Baker Bettie

How to Make the BEST Lemon Bars

The way to make the best lemon bars is to use a buttery shortbread crust and real lemon curd as the filling. These classic lemon bars are bright and tart with the perfect contrast of crust and filling. 

Lemon Bar squares decorated with a lemon slice and sprinkled with powdered sugar

Lemon Bar Recipe Overview

Skill Level: Beginner | Components Used: Shortbread Crust and Lemon Curd

The best lemon bars start with a slightly sweet and buttery shortbread crust. The crust is then topped with a thick layer of real lemon curd.

The lemon curd for these lemon bars is made without flour and without cornstarch, keeping the color bright and the flavor fresh and tart! These bars are very reminiscent of lemon meringue pie!

How to Make the Best Lemon Bars

The process of making these lemon bars is actually quite easy. Simply follow this step-by-step process.

Step 1: Prepare a Buttery Shortbread Crust

Shortbread crust comes together very quickly by combining the ingredients in the mixing bowl all at once. The mixture will be very crumbly when it goes into the parchment-lined pan.

Use damp fingers to firmly and evenly press the dough into the pan and use a fork to dock the dough all over. Par-bake the crust before adding the lemon curd filling.

Step 2: Prepare the Lemon Curd Filling

All of the ingredients for the lemon curd go into a medium saucepan all at once. Whisk these ingredients together and cook over low heat, stirring continuously, until the curd starts to bubble and thicken.

Strain the prepared curd into a bowl or right over the prepared crust. This will catch any lumps that may have formed and produce silky smooth lemon bars.

Lemon curd being strained through a mesh strainer

Step 3: Bake the Lemon Bars

Tent the baking pan with foil, making sure it does not touch the lemon curd filling. This will provide a steamy environment for the lemon bars to create a very smooth glossy top. Bake the bars for about 15 minutes to set the lemon curd.

Lemon curd filling on top of the crust

Step 4: Cool & Chill

After the lemon bars are cooled to room temperature, chill them for at least an hour in the refrigerator to completely set the filling before serving.

Step 5: Store

Lemon bars should be stored covered in the refrigerator to prevent spoilage and to keep the filling set.

Lemon Bar squares decorated with a lemon slice and sprinkled with powdered sugar

Tips, Tricks, & Techniques

  • Cooking the lemon curd on low heat while whisking continuously is key to making a smooth curd. Even though the curd will be strained, this technique minimizes the chance of coagulated eggs in your filling.
  • Fresh lemon juice is truly the only way to go to make the absolute best tasting lemon bars. One lemon usually yields about 2-3 tablespoons of juice so you will likely need about 5-6 lemons for this recipe.
  • The lemon juice could be swapped out with other citrus juice to make various citrus bar flavors!
Lemon Bar squares decorated with a lemon slice and sprinkled with powdered sugar

How to Make the BEST Lemon Bars

Yield: 16 Bars
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This recipe makes the absolute best lemon bars! A buttery shortbread crust is matched with real lemon curd filling creating lemon bars that are bright and tart with the perfect flavor contrast of crust and filling.


For the Shortbread Crust

  • 1 stick (4 oz, 112 gr) unsalted butter, room temperature
  • 1/3 cup (2.3 oz, 65 gr) granulated sugar
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 cup (4.25 oz, 119 gr) all-purpose flour (*see note for gluten free substitution)

For the Lemon Curd Filling

  • 4 large eggs
  • 4 large egg yolks
  • 1 cup (7 oz, 196 gr) granulated sugar
  • 1 cup (8 oz, 236 ml) fresh lemon juice (from about 5-6 lemons)
  • 1 TBSP grated lemon zest
  • pinch of salt


  1. PREP: Preheat the oven to 350 F (177 C). Line an 8x8" (20x20 cm) or 9x9" (23x23 cm) square baking dish with parchment paper.
  2. MAKE THE CRUST: In a large mixing bowl with a hand mixer, combine all of the ingredients for the crust until it becomes very crumbly. Pour the crumbs into the prepared pan and use damp fingers to press the dough evenly into the pan. Use a fork to dock the dough all over. Bake at 350 F (177 C) for 20-22 minutes until the edges of the crust begin to brown.
  3. MAKE THE LEMON CURD: While the crust is baking, prepare the lemon curd. Add all of the ingredients for the lemon curd into a medium saucepan and whisk together. Heat over low heat, whisking continuously until the mixture bubbles and thickens.
  4. BAKE THE LEMON BARS: Pour the lemon curd through a fine mesh sieve over the par-baked crust. Loosely tent a piece of foil over the pan, making sure it is not touching the curd. This will create a steamy environment for the bars resulting in a very smooth and shiny top. Bake at 350 F (177 C) for 15 minutes.
  5. COOL: Remove the piece of foil and allow the bars to cool to room temperature. Chill in the refrigerator for at least 1 hour before serving.
  6. SERVE: These lemon bars are very tart and thick, therefore cutting them into 16 pieces is the perfect size. Dust squares with powdered sugar before serving, if desired.
  7. STORE: Store leftover lemon bars covered in the refrigerator for up to 3 days.


  • Gluten Free Lemon Bars: The all-purpose flour in the crust can be swapped with a gluten free flour blend such as Bob's Red Mills Gluten Free Baking Blend or Cup 4 Cup Flour.

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11 comments on “How to Make the BEST Lemon Bars”

  1. I want to make these this weekend! We have so many lemons on our tree. But they are Meyer lemons. Would you use less sugar in the lemon curd if using Meyers?

    • Oh awesome! Yes if you want them to be pretty tart still, you could start with 1/2 cup of sugar and taste it and then add more if it isn’t enough. You could also add a little more zest to up the tart factor! Let me know how they go!

  2. My first ever lemon bars and they were a hit. I was leary to do the bars but followed the instructions which were very clear! Next time I do this I will make the curd a little bit thicker and cook the bars a little bit longer as they were a bit sticky on top. Sticky enough that the powdered sugar disappeared into the curd. Everyone enjoyed them and I was asked for the recipe and will share it. Thank you!

    • Yes, this is definitely a soft lemon bar since I do not use cornstarch or flour to set the curd. This keeps the lemon flavor bright and un-muddied. But a little longer cooking can definitely help to set them! Did you wait to put the powdered sugar on until after they were set? So glad you enjoyed them Pam! Thanks for the feedback!

  3. These are divine, a definite crowd-pleaser! I followed Baker Bettie’s advice for using Meyer lemons – I only needed half the sugar since the Meyers are so sweet. This is an easy recipe that gives the illusion of being “a lot of work” if you need to impress someone 😉

  4. This is the first Baker Bettie recipe that wasn’t that great for me. They look nice, but they taste way too eggy! (and I like eggs)

    • Hi there, I’m so sorry to hear that you found this to taste too eggy. Any custard is going to taste quite eggy before it is chilled. Did it still taste eggy once it was chilled? If so, I’m wondering it the custard got too hot during cooking.

      • Thanks so much for your comment, Bettie! Yes, they looked beautiful…and I didn’t try them till they had been in the fridge overnight. Then I got to thinking…my chickens lay HUGE egg yolks. I really had not thought about this until I bought store bought white eggs to color for Easter eggs.
        I am trying it again with 2 of my chicken girls egg yolks. They are in the oven as we speak. I had to try it again because these looked so delish! I’ll keep you posted.

  5. I remade these after the eggy incident and was going to leave a picture, but they are GONE! OMG, heavenly. (And I even made them using Sugar 2.0) Thanks, Bettie!

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