These Super Easy Lemon Bars combine a tart and tangy lemon curd filling with a buttery, shortbread crust. Made in an 8" x 8" baking pan, they make the perfect citrusy treat to enjoy with family, friends, or coworkers all year round!
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About the Recipe
Just like the Chocolate Covered Peanut Butter Eggs I've shared with you, this Super Easy Lemon Bar recipe is another family favorite because it comes slightly adapted from the recipe box of my late Grammy!
If you're ever craving a lip-smackingly good dessert, this tart and tangy treat is the best lemon bars recipe you'll ever make!
Key Ingredients Needed
To make these lemon bars from scratch, you will need only these six ingredients:
- All-Purpose Flour. Needed for both the shortbread crust and the lemon curd filling. for the filling, I recommend sifting the flour to avoid any potential clumps.
- Unsalted Butter. This is only needed for the shortbread crust. Make sure it's at room temperature.
- Powdered Sugar. Mainly needed for the shortbread crust layer, but you can also use this as a dusting over the lemon bars—after they have cooled and chilled!
- Granulated Sugar. You'll only need this for the lemon curd filling. You can use regular white granulated sugar or organic pure cane sugar.
- Lemons. You'll need about three medium-sized lemons for the lemon juice and zest.
- Eggs. It helps to bring that beautiful lemon filling together!
How to Make Super Easy Lemon Bars from Scratch
This is a pretty straightforward, easy lemon bar recipe to prep and takes roughly a total of 40-48 minutes to bake. The lemon bars do require some time for chilling, however.
Shortbread Crust
Prepare the shortbread crust. This buttery shortbread crust comes together very quickly with the help of using either a food processor, stand mixer, or hand-held mixer. I prefer the food processor, but any of these will get the job done.
See my general prep tips below for adding a parchment paper sleeve before adding the shortbread dough to the pan!
Press the shortbread crust into the bottom of the baking pan. You can level and flatten the top of the crust using a spatula or the bottom of a measuring cup.
Chill the crust. Place the prepared shortbread crust into the refrigerator or freezer for about 10-15 minutes. I prefer the freezer, but if using a glass pan, I would stick to the refrigerator, or you can skip it altogether.
Bake the crust. Bake for 12-15 minutes at 350ºF or until you get a light golden brown top. Let it sit at room temperature to cool slightly while you make the lemon curd filling.
It does not need to be cooled completely before adding the lemon curd filling.
Lemon Curd Filling
Prep your ingredients before starting. This includes prepping the lemon juice and lemon zest, and I suggest sifting the all-purpose flour. It's a small amount to sift, but it keeps any lumps out.
Mix the ingredients together. Place all of the ingredients into the mixing bowl and whisk on medium speed until it's well blended. That's it!
Pour, then bake. Pour the lemon curd filling into the slightly cooled shortbread crust and bake for an additional 25-30 minutes at 350ºF. Be careful not to overbake the lemon bars. You still want the center to have some jiggle to it when it comes out.
Cool to room temperature, then chill. Cooling the lemon bars to room temperature after they're done baking can take up to approximately 2 hours. After cooling to room temperature, I highly suggest chilling the lemon bars (covered) for a minimum of 1 hour in the refrigerator.
This allows the lemon filling to become firm. It makes for an easier, less messy time of cutting them as well.
Plus, if I'm being honest, they just taste really good chilled!
Recommended Baking Tools
For these foolproof lemon bars, you'll need the following baking tools:
- 8 inch Square Baking Pan
- Hand Mixer or Stand Mixer
- Spatula
- Flour-Based Baking Spray. Baker's Joy is my favorite!
- Parchment Paper. Optional to use as a sleeve for easier removal and cutting of the lemon bars.
- Citrus Juicer
- Fine Grater
- Sifter. For the all-purpose flour in the lemon curd filling.
Helpful Tips for Making the Best Lemon Bars
- I used an 8-inch square baking pan for this lemon bars recipe, but you can also use a 9-inch square pan. For the latter size, adjust your recommended baking times to 20-25 minutes at 350ºF.
- Chilling the lemon bars gives them a nice firm texture. It helps make them easier to cut and taste good chilled! A minimum chill time of 1 hour is needed, but I highly recommend chilling them for longer!
- You can place a parchment paper sling into the bottom of your baking pan for easier cutting. To prevent the sides from collapsing into the lemon bars during baking, you can use metal binder clips!
- I used this KitchenAid lemon juicer for the lemon juice. It's inexpensive and does a good job of separating the seeds and pulp from the juice. It also has a measuring cup on the side!
- To get the lemon zest, I used my Microplane grater.
- Make sure to sift the all-purpose flour. If not, it may not fully mix with the other ingredients, leaving little lumps.
How to Freeze Your Lemon Bars
Make the lemon bars following the recipe instructions, then cool them completely. Skip adding the powdered sugar.
Once cooled, cut them into squares and freeze them until solid. Wrap each bar 2-3 times in plastic wrap and place it back into the freezer in a freezer bag or tightly sealed container. They can also be frozen whole and wrapped in plastic wrap and aluminum foil. Lemon bars will last in the freezer for up to 3 months.
To defrost, place them in the refrigerator up to 24 hours in advance. If frozen whole cut them into squares. You can sprinkle them with powdered sugar before serving.
Lemon Bars FAQs
You will need an 8-inch square baking pan.
Overbaking the lemon bars can cause the top to form this thin crust. You can try to pick it off or do what I've done and simply dust some powdered sugar over the top. They'll still be good!
No, it's not required, but it does help to firm up the butter a little before baking. If you're using a glass baking dish, I don't recommend chilling it before baking.
Enjoy These Other Lemon Desserts from Beyond the Butter!
📖 Recipe
Super Easy Lemon Bars
Author:Ingredients
shortbread crust
- ½ cup Unsalted Butter (room temperature)
- 1 cup All-Purpose Flour
- ¼ cup Powdered Sugar
lemon curd filling
- ½ cup Lemon Juice (2-3 lemons)
- 1 tablespoon Lemon Zest (finely grated)
- 3 Large Eggs (room temperature)
- 1 ½ cups Granulated Sugar
- ½ cup All-Purpose Flour (sifted)
- Powdered Sugar (for dusting)
Instructions
shortbread crust
- Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Set to the side. If you'd like, you can spray the pan, then place a parchment paper sling into the pan which can help make for easier cutting later. To prevent the sides from collapsing into the bars during baking, you can place a binder clips on top of the paper.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the unsalted butter, all-purpose flour, and powdered sugar until the shortbread bottom layer forms. It will resemble light yellow loose crumbs. Pat the shortbread layer into the bottom of the prepared 8″ x 8″ pan. Then place in the freezer or refrigerator for about 10-15 minutes to chill. You can skip the chilling if you're using a glass baking dish.½ cup Unsalted Butter, 1 cup All-Purpose Flour, ¼ cup Powdered Sugar
- While the shortbread layer chills, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
- Place the pan in the oven and bake for 15-18 minutes at 350ºF or until it's light golden brown.
- Remove from the oven and allow to cool slightly while you prepare the lemon curd filling. You can choose to leave the oven on, or you can turn it off while you make the lemon curd filling. If you turn it off, remember to preheat it again to 350ºF.
lemon curd filling
- Grate a lemon with a fine grater, adding the zest to a small bowl. Then cut each lemon in half and with a lemon juicer, squeeze out the lemon juice from each lemon. Sift the all-purpose flour into a small bowl.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, mix together the lemon juice, lemon zest, eggs, granulated sugar, and all-purpose flour on medium-high speed until well blended.½ cup Lemon Juice, 1 tablespoon Lemon Zest, 3 Large Eggs, 1 ½ cups Granulated Sugar, ½ cup All-Purpose Flour
- Pour the lemon curd filling into the slightly cooled crust, then place back into the oven to bake for 25-30 minutes at 350ºF or until the top is almost set with the center jiggling a little. I recommend checking on them at the earliest recommended baking time to start.Note: Leaving them in too long can cause a thin crust to form over the top. The lemon bars are still good though if this happens!
- Remove from the oven and allow lemon bars to cool completely. Then cover and place into the refrigerator to chill and set for a minimum of 1 hour (overnight is my preference). When ready to serve, dust with powdered sugar and cut using a well-sharpened knife.Powdered Sugar
- Keep lemon bars stored in an airtight container in the refrigerator for up to 5 days.
Video
Recipe Notes
- The 48-minute cook time noted above combines the longest baking time for both the shortbread crust (18 minutes) and the final baking time for both layers (30 minutes).
- If you'd like, you can spray the pan, then place a parchment paper sling into the pan, which can help make for easier cutting later. To prevent the sides from collapsing into the bars during baking, you can place metal binder clips on top of the paper.
- You may notice the lemons bars (the lemon top part) might fall behind or slightly under the parchment paper sling (if you use one) during baking. This is okay—it happens to me when I make them sometimes.
- Overbaking the lemon bars too long can cause a thin crust to form over the top. You can try to pick it off or do what I've done and dust on some powdered sugar because they're still good!
- To prevent the powdered sugar topping from melting, you can use King Arthur's non-melting powdered sugar. I love it for desserts like this and my dark chocolate crinkle cookies!
- Recipe is adapted from my Grammy's lemon bars recipe.
- Recipe updated 9/30/2022 with updated recipe notes.
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Christiane Pschierer says
love these easy to make, fresh & fruity and soft bars. YUM! will definitely make them again and am looking forward to trying out the next recipe ♥️
Jennifer says
Thank you so much for making them!❤️
Tiani Beeming says
Amazing!!! So easy to make and a real hit with the whole family. Make these! You won't regret it
Jennifer says
Thank you for taking the time to make one of my recipes! It makes me happy to hear you and the family loved them!
Maggie says
Made these today as the sun was coming out and wanted a summer treat, the recipe is very straight forward, helpful and they came out great. Thank you so much for sharing!! 🍋
Jennifer says
Maggie this made my day to read this, thank you so much for making them!💛
Lisse says
Es algo sencillamente delicioso, muy facil de hacer!!!! Gracias
Jennifer says
De nada!
Lucie says
These bars are pure joy! They taste so good! Easy to bake and they impresed my family! My kids loooooooove them! They remind me of my aunt Diane’s family recipe! Thanks for sharing it!
Jennifer says
I’m so happy you and your family loved these lemon bars! I especially love that these remind you of your Aunt’s family recipe!❤️ Thank you again for making them and for sharing your picture over on Instagram!
Tanya says
These lemon bars were absolutely delicious. Super tangy and creamy! I've always liked lemon bars (some more than others) but this was my first attempt at making them. And boy were they good! I was worried about being able to get them out of the pan so I used the tip about putting parchment paper underneath. Unfortunately I somehow got some of the lemon underneath the paper (under the crust and everything), so some pieces were not as pretty as others. Next time I will try it without the paper. I think the shortbread crust has enough butter in it that it will still come out of my pan easily enough. Just thinking about them is making my mouth water...
CT says
Had a similar issue with butter tart squares. Solution: be sure the base has cooled before adding the lemon filling.
Jilly Lindsay says
I think I must be useless, the taste was fabulous but I think something went wrong. I got a crust on the top. Also how long do you let the base to cool for? I want to try again and get it right. Any help will be appreciated. Jilly
Jennifer says
You're definitely not useless! The crust has happened to be before and it's because I simply let them in too long. You want the center to still have some jiggle when you take it out. You can also check what oven rack level you're baking them on. I usually bake on the 2nd mark, the one just above center. For the base, you just need it to cool slightly. I usually let it cool while I make the rest of the recipe. Hope this helps! Don't hesitate to reach out with more questions either here or through Facebook/Instagram!
Julie Lee says
My mum used to make something very similar only she used cornstarch in the Lemon curd. She would mix the curd
Mixture with s wooden spoon as she said if you over whisk, you get a froth on top which sets like a meringue. Thank you for reminding me of my childhood.
Jennifer says
You're very welcome! And thank you for sharing that great tip!
Lucía says
I've tried this twice and it was delicious! Do you think using light brown sugar will mess it up?
Jennifer says
Hi Lucia! I'm so glad this is a favorite of yours! I honestly don't know about the light brown sugar, but you could try it out sometime and comment back here to say how it turned out!
Sanaya says
I also got a crust on top! Unfortunately I didn’t see this comment until I had finished baking. Anything that can be done about that retroactively?
I’ve left it to cool just now, and am waiting to cut into it!
Will they taste the same despite the crust?
Jennifer says
I still sprinkle on the powdered sugar and they still taste good! If you make them again, I would just avoid baking them as long. Two other things to note is to make sure the oven rack position isn't right at the top and your oven is calibrated to the correct temp. Hope this helps and you still enjoyed them!❤️
Deanna says
I had this happen to mine too! I think it’s because it got over whipped with the beaters so all the bubbles floated to the top creating a white crispy layer on top. Next time I’ll try just stirring the ingredients together with a wooden spoon like another person suggested.
Danielle says
Would it be possible to add some raspberries to this dessert ?
Jennifer says
I haven’t tried it, but I don’t see why not! It sounds really good!
Angie says
I was incredibly nervous making these, so 14 year old son jumped into to help. They were so easy to make. This were a hit with my picky eaters. Best part was I had all the ingredients and didn't have to run to the store for anything. Thank you for sharing this very easy fun recipe!
Jennifer says
This is awesome, Angie! I'm so glad they were a hit!
Thierry says
Hi, I also had a crust on top and only baked for 20mins. Which is fine, I sprinkled icing sugar on top. My partner liked them, but I noticed a floury taste in the lemon curd. I shifted the flour and blended well. Although, I thought 1/2 cup was a lot. Can I reduce amount of flour in lemon curd or do you have any suggestions?
Jennifer says
Hi! It could just be the type or brand of flour you used that gave you the floury taste. For the amount used, I didn't test the recipe with different amounts, but you are more than welcome to try it and see how they come out. You could maybe try a different brand of flour too. Just a thought, hope this helps!
Angie says
Are the instructions for the 9x9 adaptation perhaps incorrect? I don’t think you’d cook them longer than you would the 8x8 since everything will be thinner. They’d need less time, right?
Jennifer says
Just wondering if I were to use salted butter in this recipe rather than unsalted butter would it alter the taste?
Jennifer says
Eh, maybe just a little, but with the powdered sugar for the crust and granulated sugar in the lemon curd filling I think you will be okay!
Ellen says
I was wondering if you can freeze these lemon squares?
They look delicious
Ellen
Jennifer says
Hi Ellen! Excellent question, yes you can freeze these! To freeze the bars, let them cool completely. Skip adding the powdered sugar. Once they're cooled, you can either them freeze them as whole covered tightly in aluminum foil or plastic wrap or you can cut them into squares and freeze them until firm (about 45 minutes to 1 hour). Then wrap each bar with aluminum foil or plastic wrap (or both) and place back into the freezer (or sealed container). They'll last in the freezer for about 3 months. I'll add this section to the post and the recipe notes shortly in case others would like to freeze them as well.
jenny says
Hi Jennifer,
Thank you for sharing the recipe.
This was the second time I made it.
( Because my pan is not big enough. )
Jennifer says
You're very welcome! I'm glad you enjoyed them (twice)!
Elizabeth Myers says
I've made banana bread 4 times my entire life and make boxed brownies and pillsbury cookies so I'm no pastry chef. I just made these without a mixer cause i'm broke and holy MOLY THESE ARE AMAZING. I added a little more butter than I should have for the crust and had it melted about halfway and that's literally the only change I made and these are a DREAM! Thank you for sharing!
Alexa says
My lemon bars just came out of the oven and look delish!! I can not wait to try them! Super easy to make, and comes out great. I recommend this recipe to everyone!
Barb Graham says
The BEST lemon bars I’ve ever made & better than from the bakery! My family said “amazing”, “ delicious” and I agree!!
Jennifer says
This is awesome, Barb! I'm so glad to hear they were a hit with your family!
Sydney says
Thank you so much for this recipe! My boyfriend loves them.
Jennifer says
You're very welcome! I'm glad they were a hit!
Pam says
The best lemon squares. I have tried several recipes and this one is the best. I added an extra egg yolk to the custard and it turned out amazing. Make sure you use room temperature eggs. This is a keeper.
Kathy W. says
I just made these lemon squares and they are now cooling, they smell so good. I can’t wait to take a bite, but i have to wait for complete cooling. I have eaten other lemon squares before and they tasted too eggy for me. I tasted this curd, and it was lemony and sweet, no eggy taste. I have never made lemon squares before, just purchased them from a bakery. When I found this recipe, I was sold! I can’t wait until they are cold and ready. Thank you
Erin B says
I have no idea what happened, but my parchment paper ended up in the middle of the bars. I had to peel off the top layer to remove the paper and that tore it all up. It tastes nice and lemony, but it looks horrible.
Jennifer says
This has happened to me before with some brownies I’ve made. I think when you closed the oven door the paper fell onto the top of the bars. You can crease the paper at the edges so they stay folded over to help prevent this. Another option that I’ve seen people, but haven’t tried myself, is use binder clips.
Janette says
Can these be frozen? Looking to make them in advane of an event. Thanks
Jennifer says
Great question, yes! For the freezing instructions I mention this right above the recipe card.
Chelsea says
I made these today and was so disappointed. They taste horrible. Have no idea why and my only thought is it could be the lemons I bought. There was nothing in this recipe that should’ve made it taste this way.
Jennifer says
Oh no! I agree that there isn’t anything in this recipe that should make them taste horrible. I promise! Maybe you did just have some bad lemons and/or you accidentally zested in some of the white pith which can be bitter tasting. In any case, I’m sorry it didn’t work out for you!
Andrea says
These were amazing! However, I somehow ended up with all of the curd on the bottom. I’m not sure how it all made its way under the crust. I’m not even mad though, because they were the best lemon bars I’ve ever eaten.
Jennifer says
Oh wow, I've never had that happen before! Perhaps the crust wasn't baked all the way through, it cracked, or it didn't go all the way to the edge leaving the curd to get through to the bottom. In any case, I'm glad to hear you still enjoyed them, and thanks for taking the time to make the recipe!
Ken says
Your custard filling is a nice bright yellow! Mine always comes out dull looking!
What is the secret to getting a bright lemony custard?
Jennifer says
Egg yolks can really have an effect on the color and brightness! I've had some a bold yellow, sometimes almost orange! Also a little Photoshop editing is in the color too 🙂
Aiman says
I was hoping to get a movie snack but it did NOT work out. The recipe says it takes ONE HOUR. Seriously? It says you have to let it rest for about 2 HOURS. Even though it has this disgusting after taste. We have to eat it before a week so we don't have old things left in our kitchen. NO ONE wants to eat it. AND GUESS WHAT? NO I repeat NO stars.
Jennifer says
The recipe has a total time of 55 minutes, however, it is noted through out the recipe post that there is a chilling time needed of an hour (or more). In any case, I hope you find that delicious movie snack you're looking for.
Laura Aronson says
This was very rude. No need to be so nasty
Claire says
The crust on top happened to me too! I think the recipe really doesn’t work with parchment paper because as I was pouring in the filling I immediately saw it slip into the side and below the crust. I cooked it for the minimum amount of time and the crust still came out on top! 🤣 it was a fail for me but I hope others have better luck! Perhaps don’t recommend to use parchment paper? Good luck!
Jennifer says
The parchment paper is only an optional step to help with cutting the bars. If you plan to just cut them within the pan, then you don't need it. But your crust should definitely not be moving to the top. If that happens, it could be because it wasn't cooled enough before adding the filling or it didn't go all the way to the edge. A thin crust may form, however, if you bake it for too long, which is what I believe the other commenter was referring to. In any case, I appreciate you trying the recipe! Happy baking!
Emily Mattison-Earls says
I struggled with this recipe a bit. I know I didn't over cook them as they never fully set (and my oven temp was right) but I still got a crust of sorts on the top. It started to develop halfway through the bake and it creates a little white film layer.
Nancy Cruz says
This is the best lemon bar recipe I made! The lemony taste and the sweetness are a match made in heaven! Thank you for sharing...😍❤️🍋
Jennifer says
I'm so glad you loved it Nancy, thank you!
Gloria says
Why do you feel that you have to chill the crust before baking? It took a long time for the crust to brown after removing it from the freezer, more than the minutes you had indicated. Just curious why this step was added. I didn't have any problems with the filling but it wasn't as lemony as I would have liked. I think I spent too much time on a recipe that yields only 16 dessert bars.
Jennifer says
I'm sorry the recipe wasn't a hit for you. I like to chill my shortbread crust to allow the butter to firm up a little before baking so that it gives a nice soft and tender crust. You can chill it in the refrigerator or the freezer, but it's for only 15-20 minutes before it's time to bake it.
Hattie says
I have made these 2x now. They are awesome. Shared with friends. They loved them.
Jennifer says
Thank you for making them and for sharing them with friends!💛💛
Lindsay says
I made these today and they are awesome! My sister in law requested lemon bars for her birthday and I've never made them before. (I've eaten plenty of them though!) I thought the recipe was easy to follow and they came out amazing! It was my trial run so next time I won't cook as long because I got the crust on top. Even with that little hiccup they came out delicious. Thanks for the great recipe!
Sara says
I made the lemon bars (sorta) I had a bottle of key lime juice I needed to use and I used that in place of lemon juice. I doubled the recipe and did a 13x9 pan. Came out great, slight jiggle in the center and it had a slight crust on top, but honestly most lemon bars or today key lime bars I’ve made do. I’ve never cared and w with a generous dusting of powdered sugar you never know and anyone who cares can get out of my kitchen haha. Great recipe: I like the crust it reminds me of my families butterball recipe minus the nuts. Smelled so good. Thanks , Sara
Lori says
I made these lemon bars yesterday. They came out good everyone enjoyed their lemon taste!
Kate says
We moved to our new home last June. The house came with a huge lemon tree in our driveway. This was the first thing I’ve actually made with our beautiful lemons. So delicious! Thanks for the recipe!
Kaylin says
These were hands down the best lemon dessert ever! I was stunned at how well these turned out, with so few ingredients. Amazing taste and texture. Thank you SO much for sharing!
Jennifer says
Thank YOU for making them! I'm so happy you enjoyed the recipe!
Kerri Murray says
This was a great recipe, my first lemon bars ever, they were so simple and delicious. I did over bake and had a firmer top, but while still warm drizzled some fresh lemon juice over the top, just enough to slightly moisten, this did the trick, no more firm top at all. Thank you for this recipe, it's so nice to find a keeper!
Jennifer says
I'm happy you enjoyed them! Thank you for making them and for the lemon juice tip!
Linda V says
These are in the oven now so I can’t comment on the taste yet. I expect they will be superb and hope they make it until our guests arrive. I wanted to comment about how much I appreciate you sharing the ingredients, with measurements, in each step. A nice change from having to scroll up and down on my phone a bunch of times while making a recipe.
Jennifer says
Thank you so much for the feedback, I appreciate it!
Patricia says
Can a pyrex dish be used instead of a metal pan? Reduce the temp by 25 degrees? Txs.
Jennifer says
You can use any 8-inch square baking dish/pan you'd like (metal, ceramic, glass, etc). I can't give any feedback on reducing the temperature, however, since I only tested them in my USA pan.
James says
I have never had a lemon bar till I made these, even though I love lemons. WoW what a wonderful texture and flavor. These will be a staple at our house, my family loved them as well, thanks for the recipe.
Marianne says
Hi! Quick question. Can I store these in an air tight container at room temperature or do I have to store them in the fridge?
Jennifer says
Hi! You'll want to keep them stored in the refrigerator (for up to 5 days).
Nikki says
Made these for teachers gifts, they were so good and lemony, and overall easier than other lemon squares I have made in the past. Have you tried doubling the recipe? I’m want to make them for a potluck, was thinking of using a 9x13 pan.
Jennifer says
Thank you so much for making them! I have not doubled the recipe so I can't say how they will turn out, but another baker in the comments (Sara) mentions she did and they turned out well!
bernarda says
Great recipe!
Nicky says
I love ❤️ this recipe! It’s funny because my aunt makes delicious lemon bars and I happen to find this recipe on Pinterest and I love it. Super easy and my kids love helping.
Today August 10th, 2022 we had a mistake. We didn’t bake the crust after it was chilled in the fridge for 15 minutes. 🤦🏻♀️ I put my kids in charge since I was cooking and the crust didn’t bake. Will they come out fine or this will mess the recipe, the results? Help please!!! 😩😩 🙏🏻
Nicky
P.S. I put them in the oven and after they were in the oven I realized 🤦🏻♀️. Hopefully they come out good 🤦🏻♀️
Jennifer says
I think because you kept them chilled in the fridge, the crust (and bars) should be fine! If anything, the lemon curd part might bake into the crust a little, but they should still taste good!
Alexandrea says
I want to love this but I can’t even get the crust to form so I feel like something is wrong 🙁 I followed the exact direction and it just looks like yellow sifted flour. It doesn’t seem like this is accurate?
Jennifer says
Hi! No, you're correct. When you blend the crust ingredients, it does resemble a light yellow sifted flour (with some clumps in it), but you need to pat it down firmly into the baking pan using the bottom of a measuring cup, glass, something flat, etc. to create the crust. I hope this helps! Feel free to check out the reels I did of this recipe on Instagram that shows the crust being made and pressed into the pan.
Miranda says
Hi! This is the first time I have made these, and I’m extremely confused as to why the top of mine has like a white film on it. I baked for 25 minutes, and when I check, it was still basically all liquid, so I put it in for 5 more minutes, and then that happened. It’s even browned along the sides of the pan, did I do something wrong?
Jennifer says
Hi! It's quite possible you over-whisked the lemon curd mixture which can give you this frothy white top.
Rylee says
These are SO good and so easy, especially if you bake frequently and know how intimidating some recipes can be. Perfect amount of sweet, tangy and that yummy buttery crust base. Everyone whose tried them has loved them. I’ve made these a few times now, and have had the thin crust form on top a couple times. They still taste EXACTLY the same, don’t let the looks fool you. Every oven is different so cannot blame anything but myself for not checking them often enough. Thank you for this amazing recipe Jennifer! This will be staying in my dessert lineup forever.
Jennifer says
I'm so pleased to hear this, thank you for making them (and multiple times)!
Gina says
These lemon bars have become a favorite in our house! The recipe is perfect and everyone always loves them! I make the lemon curd mixture in my Vitamix blender which makes them even easier to make. Thank you so much for sharing
Jennifer says
I'm so happy you and your family enjoy them! Thank you for making them and for including the tip with the Vitamix. I'm going to try that with mine next time I make them!
Elle says
The best ever! On my first try I got them bang-on perfect. I wish I’d taken a picture to send to you but oh well! It took longer than the allotted time but Ima perfectionist. My family swooned over your delicious recipe and Ima keep it for ever! Of course I’ll share the recipe among family and friends. So a big thank you to you and I’ll keep following for more amazing recipes!
Jennifer says
Excellent! So glad everyone enjoyed them!
Paul Q says
Delicious. Exactly what I was looking for. A solid reliable lemon bar recipe. I mixed the sugar and flour together before adding the other curd ingredients. This saves from having to sift the flour.
Tammy says
I have tried other lemon bar recipes and figured i would try this one. Not sure this turned out the way it was supposed to. The top looks like cake (spongie looking) but maybe it just needs to cool. It smells like it will be good. I will go back to the one I normally make though since I have that one down to a T
Emily says
Hi, I was wondering if I could use bottled lemon juice for this recipe? It's all I have on hand and I don't want to make a trip to the store right now. lol
Jennifer says
Lol, I totally understand that. Yes, that would be fine.
Christina Miller says
Made these yesterday with our fresh lemons from our lemon tree and fresh eggs from our chickens. The flavor is DELICIOUS! I did however struggle with the texture. They're super messy. A couple things I think influenced the stickiness is (1) I didn't have a "flour based spray" all I had was Pam so Pam is what I used. Also, (2) I used a hint more lemon juice than called for, really not much more but maybe a couple tablespoons more. Besides that i followed the instructions to a T. Perhaps i didn't let them bake enough? Thanks for your input, they had absolutely delicious flavor.
- Christina
Jennifer says
Hi Christina! First, I have to say I'm super jealous you have a lemon tree and chickens! The PAM baking spray should be flour-based (I believe), so that shouldn't have been the issue. It's possible the extra lemon juice contributed to the texture. Or maybe the lemon bars weren't cooled completely before you refrigerated them to chill and set (or they weren't chilled enough.) It's tough to say because every kitchen environment is different, even with following the recipe to a T. All that being said, I'm glad you enjoyed the flavor, and I appreciate you taking the time to leave feedback. I hope you have a great weekend!
Bonnie says
I’d like to double the recipe. Do you think I could use a 9x13 pan?
Jennifer says
Yes, I think that would work just fine.
Janie says
Deeelicious!! thanks for the easy recipe 😁
Jennifer says
You're very welcome! So glad you enjoyed it!
Charity says
I’m making this for my niece’s birthday. I was thinking about making them the night before her party, which is at 2 o’clock the next day, would I need to freeze or refrigerate the lemon bars for the night before? Or would it be better if I make them the day of? I can’t wait to try these! And thanks!
Jennifer says
Hi! Oh, that will be lovely! I recommend making the lemon bars the day before because you'll need time to let them chill and set in the fridge after they have cooled down to room temp. The chill/refrigeration time is a minimum of 1 hour, but I always prefer to let them refrigerate overnight.