A buttery shortbread crust, luscious lemon filling, and dusting of powdered sugar make these lemon bars as pretty as they are delicious!

One day, my dear friend Melissa and I got on the subject of lemon bars. Neither of us had a go-to recipe, so we decided to hit the kitchen and create one of our own. Well, we must have made at least 200 lemon bars. I don’t think our poor husbands, ever the willing taste testers, would care if they never ate lemon bars again!

But finally, perfection: a crisp and buttery shortbread crust topped with a luscious lemon filling. Generously dusted with powdered sugar, they’re as pretty as they are delicious.

What You’ll Need To Make Lemon Bars

How To Make Lemon Bars

Step 1: Make The Crust

Place the flour, corn starch, salt and Confectioners’ sugar in the bowl of a food processor fitted with the blade attachment.

Mix for 15 seconds to blend, then toss in the cold butter.

Mix until the mixture resembles coarse meal, 10 to 15 seconds.

Sprinkle the mixture into a foil-lined, greased 9×13-in pan.

Press firmly with your fingers into an even layer, building up a thin 3/4-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.



Bake the crust until lightly golden, 15 to 20 minutes.

Step 2: Make The Filling

Start by whisking the eggs in a large bowl.

Add the sugar, lemon juice, lemon zest, and flour.

Whisk well, making sure no lumps of flour remain.

Pour the filling into the baked crust.

Step 3: Bake & Cool

Return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.

How To Cut Lemon Bars

Use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust.

Using a sharp knife, cut into squares or triangles.

Use a fine sieve to dust the squares with Confectioners’ sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.

How To Freeze Lemon Bars

Lemon bars freeze beautifully — they are even good frozen. To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.) Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners’ sugar before serving.

(Note: this recipe was originally published in 2010 but updated in 2019 with new photos and instructions. The new recipe makes double the amount and the bars are easier to handle. You can find the original recipe here.)



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Did you make this recipe? I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.