The Best Lemon Bar Recipe + Video

This is the Best Lemon Bar Recipe you’ll ever make! It comes together with just 7 simple ingredients, including fresh lemon juice and zest. Trust me, you’re going to want to make a double batch because these always disappear in a flash. With a lusciously creamy texture and bright citrus flavor, who could say no to just one?

Best Lemon Bar Recipe

Bar dessert recipes are always a crowd favorite at parties and social gatherings since they’re perfect for grab-and-go snacking.

But nothing beats a classic lemon square recipe — and I have the best one!

I can never get enough of lemon desserts, especially because they are delightful all year round.

Whether it’s an Italian cream cake after a holiday meal, crinkle cookies for bake sales, or a frosty icebox cake at the height of summer, there’s no shortage of ways to celebrate this tangy citrus fruit.

And I get it… the texture of these bars isn’t for everyone. Not to worry!

I’ve got a simple and delicious recipe for lemon brownies that is the perfect alternative to this lemon square recipe!

Ingredient Notes and Substitutions

• All-purpose Flour – This goes in the dough for the crust and helps thicken the filling. Sift it to avoid any lumps!
  
• Sugar – Use powdered sugar in the crust and for sprinkling on top of the finished dessert. For the lemon filling, you’ll want to use regular granulated sugar instead.
  
• Unsalted Butter – Melt this to bring the crust dough together. Omit the extra salt if using salted butter, but know that the saltiness will be stronger either way.
  
• Kosher Salt – This goes in the lemon bar crust to help balance the sweetness of the filling. Sea salt is a good substitute, but avoid table salt if you can.
  
• Eggs – Provides that custard texture without all the work of tempering! Use 2 large eggs for the right consistency.
  
• Lemons – You’ll need the zest and the juice for the best lemon bar recipe, so you can’t get away with the bottled stuff here.
  
  Plus, freshly squeezed juice tastes better and comes out sweeter in the dessert anyway!

Tips and Tricks to Make the Best Lemon Square Recipe

• Press the dough all the way into the corners and up the sides of the pan.

The lemon bar crust is the only thing holding that citrus filling, after all!

Don’t press too hard into the pan, though, or the crust will come out dry and likely crack or crumble when sliced.

And if the dough feels a little too sticky, sprinkle a little flour on your hands first.

• Take a minute to prep the lemons.

Before you zest citrus, it’s important to clean the fruit first. This removes any dirt or grime.

Gently scrub the fruit under cool running water and dry them with a paper towel or clean cloth. Then, zest the fruit before slicing it in half to juice it.

• Don’t stress about air bubbles.

This can happen when the air from the eggs rises to the surface during baking, leaving a layer of tiny bubbles on the surface of the dessert.

Not a problem! The flavor will be the same, and the powdered sugar topping covers the bubbles anyway.

Prep Ahead

• Line baking pan with parchment
• Zest and juice the lemons
• Preheat oven to 350°F

Kitchen Tools You Will Need

• 9-inch Square Baking Pan lined with Parchment Paper – Leave a little parchment hanging over the edges to make the dessert easier to remove later.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Citrus Juicer – This gets every last drop out, which makes juicing lemons so much easier.
• Microplane Grater – Not only is it great for zesting citrus, but I like to use it to grate garlic as well.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling over the lemon bar crust.

Serving Suggestions

Before slicing, dust lemon bars with powdered sugar just until you can no longer see the yellow filling.

If you don’t have a sugar duster, a fine mesh sieve or even a mesh tea infuser works in a pinch!

Sometimes I’ll add long curls of lemon zest on top of each square to make them look extra fancy.

And a sprig of mint or some fresh raspberries or blueberries would really put this best lemon bar recipe over the top!

Easy Lemon Squares Recipe FAQ

Storing and Freezing Leftovers

Lemon squares can be kept covered at room temperature for 3 days or in the refrigerator for up to 1 week.

Store the dessert whole and slice as you go, or cut the entire batch into bars and transfer them to an airtight container.

Can you freeze lemon bars?

You bet! These bars freeze beautifully (without the powdered sugar on top) and stay fresh for up to 4 months.

To freeze an entire batch, first allow the bars to cool completely. Then, cover the pan tightly with foil and place it into the freezer.

Or, slice and freeze the bars in a single layer on a baking sheet for 1 hour. Then, wrap each one individually in plastic wrap and store them in a freezer bag or freezer-safe container.

When you’re ready to serve, thaw in the refrigerator first, then dust with powdered sugar. You can even enjoy them straight from the freezer if you’d like!

Enjoy!
With love, from our simple kitchen to yours.

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Other Bar Dessert Recipes

Originally published February 2013, updated and republished August 2024

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