Four lemon bars stacked neatly on top of each other with powdered sugar and lemon zest. — *Homemade Lemon Bars with a Buttery Shortbread Crust.*

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Made with simple ingredients, they’re easy to prepare yet taste like something straight from a bakery. The combination of the crisp shortbread base and the creamy lemon layer creates the perfect texture in every bite.

Whether you’re baking for a spring gathering, holiday dessert table, or just because, these homemade lemon bars are a recipe you’ll reach for over and over again.

The Players for Homemade Lemon Bars

Ingredients:

Flour – All-purpose flour is used in both the crust and the lemon filling.
Sugar – Granulated sugar sweetens both the shortbread crust and the lemon bar filling.
Butter – Cold butter is the key to a classic shortbread crust. I work one stick into the dough at a time, keeping the second stick in the freezer so it stays cold until I’m ready to use it.
Vanilla Extract – A touch of vanilla enhances the buttery flavor of the crisp shortbread crust and adds warmth to these easy lemon bars.
Eggs – I use 5 room temperature whole eggs to make the best lemon bars!
Lemons – Fresh lemon juice and lemon zest provides the bright, tangy flavor that makes lemon bars so refreshing and delicious. I use about 4 medium-sized lemons to get 1 cup of lemon juice. If you’d like, you can swap fresh lemons for bottled lemon juice.
Milk – Milk helps create a smooth, creamy lemon filling and softens the acidity of the lemon juice.
Powdered Sugar – While some find confectioners’ sugar optional, I find it mandatory lol! A light dusting of powdered sugar adds a touch of sweetness and gives these easy lemon squares that classic, bakery-style finish.

Tools:

Pastry Cutter – A pastry cutter works perfectly for cutting cold butter into the flour to create the buttery crust. If you prefer, a food processor can also be used to quickly combine the crust ingredients or even two forks.
Baking Dish – You’ll need a 13×9-inch baking dish for this favorite lemon bar recipe. Both a glass pan and a metal pan work well. Just be sure to line it with parchment paper for easy removal and clean slices.

overhead image of four lemon bars stacked on top of each other with a lemon wedge on top of the top bar. — *Classic Homemade Lemon Bars with Shortbread Crust.*

How to Make Homemade Lemon Bars

Place the oven rack in the middle position of the oven and preheat the oven to 350° Fahrenheit. Line a 13×9-inch baking pan with parchment paper.

a 13x9-inch baking pan with parchement paper inside the baking dish. — *Prepare your baking dish by spraying it with nonstick spry or using parchment paper.*

I like to crumple the parchment paper into a ball and run it under cold water. After wringing out the excess moisture, I unroll it and place the piece of parchment paper into the baking dish. This makes it easier to shape in the pan.

Make the Buttery Shortbread Crust

In a large bowl, combine the flour, sugar, vanilla extract, and cold cubed butter. Mix using a pastry cutter or two forks until the mixture is crumbly.

a large glass bowl with flour in the bowl. — *To a large mixing bowl, add the flour.*

sugar in a measuring cup being held over the glass mixing bowl. — *To a large mixing bowl, add the flour.*

Press the mixture evenly into bottom of the prepared baking pan.

The shortbread mixture dumped into the prepared baking dish for homemade lemon bars. — *Pour the shortbread mixture into the prepared baking dish.*

my hand pressing the shortbread mixture into the pan. — *Pour the shortbread mixture into the prepared baking dish.*

Bake in the middle of the oven for 18 minutes, or until lightly golden brown around the edges.

Make the Lemon Bar Filling

While the crust bakes, whisk together the sugar, lemon juice, lemon zest, milk, eggs, and flour until smooth and fully combined.

Five large eggs in the mixing bowl to make the lemon filling. — *To the same bowl that you made the shortbread, add the eggs and give them a quick whisk.*

Plain white sugar poured into the bowl of whisked eggs. — *To the same bowl that you made the shortbread, add the eggs and give them a quick whisk.*

Pour the lemon filling over the hot crust spreading evenly. I like to gently pull the oven rack out and pour the lemon bar filling directly into the baking dish instead of removing the pan from the oven. This helps prevent spills when placing it back inside.

The lemon filling in the bowl about to be poured over the shortbread crust. — *Carefully, pour the lemon filling over the hot baked crust.*

a bowl filled with the lemon filling for homemade lemon bars being poured over the hot crust. — *Carefully, pour the lemon filling over the hot baked crust.*

Return to the oven and bake for an additional 20 minutes or until the center is set.

Remove the pan from the oven and allow the lemon bars to cool completely at room temperature. Once fully cooled, transfer the pan to the refrigerator and chill for at least 1–2 hours before slicing.

homemade lemon bars after baking in the oven for 20 minutes. — *Bake the Lemon Bars for 20 minutes or until the center of the lemon bars are firm. Allow the bars to cool completely before chilling in the fridge.*

Lift the chilled lemon bars out of the pan using the parchment paper. Slice into squares and dust with powdered sugar just before serving, if desired.

Two lemon bars on a white plate with lemons and a yellow striped towel in the background. — *Old-Fashioned Homemade Lemon Bars.*

Storage, Freezing, and Thawing Instructions

To Store:

Once sliced, store the lemon bars in an airtight container in the refrigerator or cover with plastic wrap. Lemon bars should be kept chilled and will stay fresh for up to 4–5 days.

To Freeze:

Lemon bars freeze very well. After chilling and slicing, place the bars in a single layer on a baking sheet and flash freeze about 30 minutes or until firm. Transfer the bars to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.

To Thaw:

To thaw, transfer frozen lemon bars to the refrigerator and let them thaw overnight. For the best texture, dust with powdered sugar just before serving.

close up image of lemon bars stacked on top of each other with lemons in the background. — *Homemade Lemon Bars with a Classic Shortbread Crust.*

Pin it for later!

If you end up making these homemade lemon bars, leave me a comment. I’d love to chat with you!

a graphic for Pinterest of 4 lemon bars unevenly stacked on top of each other. — Save this Pin to Bake Later!

Looking for more lemon desserts and other treats? Check out these easy recipes next!

close up of four homemade lemon bars in a stack with a small slice of lemon on top of the top lemon bar.

Homemade Lemon Bars with a Classic Shortbread Crust

These Homemade Lemon Bars are a timeless dessert that’s bright and refreshing. With a rich buttery shortbread crust and a smooth lemon filling, this recipe delivers everything you expect from classic lemon bars. Made with simple ingredients, they’re easy to prepare yet taste like something straight from a bakery.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 38

Total Time 48

Course Dessert

Servings 16 bars

Ingredients

Buttery Shortbread Crust

2 cups flour
1/3 cup sugar
1 cup butter, cold and cubed
1 tsp vanilla extract

Lemon Bar Filling

5 eggs, room temperature
1 1/3 cups sugar
1 cup fresh lemon juice
1 tbsp lemon zest
1/4 cup milk
6 tbsp flour

Instructions

Make the Buttery Shortbread Crust

Place the oven rack in the middle position of the oven and preheat the oven to 350° Fahrenheit. Line a 13×9-inch baking pan with parchment paper.
In a large bowl, combine the flour, sugar, vanilla extract, and cold cubed butter. Mix using a pastry cutter or two forks until the mixture is crumbly.
Press the shortbread mixture evenly into bottom of the prepared baking pan and bake in the middle of the oven for 18 minutes.

Make the Lemon Bar Filling

While the crust bakes, whisk together the eggs, sugar, lemon juice, lemon zest, milk, and flour until smooth and fully combined.
Pour the lemon bar filling over the hot crust and return to the oven for 20 minutes.
Remove the pan from the oven and allow the lemon bars to cool completely at room temperature. Once fully cooled, transfer the pan to the refrigerator and chill for at least 1–2 hours before slicing or slice at room temperature, if you prefer. Dust with powdered sugar before serving. Enjoy!

Notes

Storage, Freezing, and Thawing Instructions

To Store:

Once sliced, store the lemon bars in an airtight container in the refrigerator or cover with plastic wrap. Lemon bars should be kept chilled and will stay fresh for up to 4–5 days.

To Freeze:

To Thaw:

To thaw, transfer frozen lemon bars to the refrigerator and let them thaw overnight. For the best texture, dust with powdered sugar just before serving.

Philippians 2:3-4 "Do nothing out of selfish ambition or vain conceit. Rather, in humility value others above yourselves, not looking to your own interests but each of you to the interests of the others."