• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • home
  • recipe box
  • about
  • work with me
  • subscribe
menu icon
go to homepage
  • home
  • recipe box
  • about
  • work with me
  • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • home
    • recipe box
    • about
    • work with me
    • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home bars & brownies

    Published: Apr 9, 2018 • Modified: Feb 24, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Super Easy Lemon Bars

    Jump to Recipe Jump to Video Print Recipe
    Images of sliced easy lemon bars from Beyond the Butter®.

    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!

    Stack of three lemon bars on white background | © Beyond the Butter®
    Tart and tangy lemon bars on parchment paper | © Beyond the Butter®
    Sliced super easy lemon bars on parchment paper | © Beyond the Butter®
    Jump to:
    • About the Recipe
    • Key Ingredients Needed
    • How to Make Super Easy Lemon Bars from Scratch
    • Recommended Baking Tools
    • Helpful Tips for Making the Best Lemon Bars
    • How to Freeze Your Lemon Bars
    • Lemon Bars FAQs
    • Enjoy These Other Lemon Desserts from Beyond the Butter!
    • 📖 Recipe
    • Reviews

    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!

    Super easy lemon bars on parchment paper | © Beyond the Butter®
    Tart and tangy lemon bars on parchment paper | © Beyond the Butter®

    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.
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Microplane Classic Grater
    KitchenAid Citrus Juicer
    WÜSTHOF 4582-7/20 Classic 8 Inch Chef’s Knife
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice System - Contour Silver
    Nordic Ware Freshly Baked Square Cake Pan, 9", Metallic
    USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Joseph Joseph Shake-It Self-Tapping Sieve, Large
    Zassenhaus Magnetic Retro Kitchen Timer
    Baker's Joy Cake Pan Spray
    Super easy lemon bars on parchment paper | © Beyond the Butter®
    Super easy lemon bars on parchment paper | © Beyond the Butter®

    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.
    Super easy lemon bars on parchment paper | © Beyond the Butter®

    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.

    Tart and tangy lemon bars on parchment paper | © Beyond the Butter®

    Lemon Bars FAQs

    What size baking pan do I need for this lemon bar recipe?

    You will need an 8-inch square baking pan.

    Why did my lemon bars form a thin crust over the top?

    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!

    Do I have to chill the shortbread crust in the freezer or refrigerator before baking it?

    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!

    • Sliced open lemon cupcake with whipped lemon cream cheese frosting on cupake liner and 2 wedges of lemons on a dark wood background.
      Small Batch Lemon Cupcakes
    • Lemon Meringue Ice Cream Pie with slice removed.
      Lemon Meringue Ice Cream Pie
    • Lemon iced and plain lemon shortbread cookies garnished with lemon zest on white parchment paper.
      Lemon Shortbread Cookies
    • Sliced lemon cream cheese pound cake with a lemon glaze on a ceramic cake stand.
      Lemon Cream Cheese Pound Cake

    📖 Recipe

    Sliced super easy lemon bars on parchment paper with the center lemon bar on its side.

    Super Easy Lemon Bars

    Author: Jennifer
    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 citrus-y treat to enjoy with family, friends, or coworkers all year round!
    5 from 27 votes
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 25 minutes minutes
    Cook Time 48 minutes minutes
    Chill Time 1 hour hour
    Total Time 1 hour hour 55 minutes minutes
    Course Bars and Brownies
    Cuisine Dessert
    Servings 16 servings
    Calories 187 kcal

    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

    Calories: 187kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 13mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!

    « Super Moist Carrot Cake Cupcakes
    Earth Day Cookies »
    100489 shares

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

      Leave a Review and Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *






    1. Christiane Pschierer says

      January 25, 2020 at 12:03 pm

      5 stars
      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 ♥️

      Reply
      • Jennifer says

        February 02, 2020 at 3:07 pm

        Thank you so much for making them!❤️

        Reply
    2. Tiani Beeming says

      April 02, 2020 at 2:14 pm

      5 stars
      Amazing!!! So easy to make and a real hit with the whole family. Make these! You won't regret it

      Reply
      • Jennifer says

        April 02, 2020 at 3:08 pm

        Thank you for taking the time to make one of my recipes! It makes me happy to hear you and the family loved them!

        Reply
    3. Maggie says

      April 07, 2020 at 2:06 pm

      5 stars
      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!! 🍋

      Reply
      • Jennifer says

        April 13, 2020 at 4:02 pm

        Maggie this made my day to read this, thank you so much for making them!💛

        Reply
      • Lisse says

        May 22, 2021 at 12:56 pm

        Es algo sencillamente delicioso, muy facil de hacer!!!! Gracias

        Reply
        • Jennifer says

          May 22, 2021 at 5:42 pm

          De nada!

    4. Lucie says

      April 22, 2020 at 6:12 pm

      5 stars
      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!

      Reply
      • Jennifer says

        April 22, 2020 at 6:48 pm

        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!

        Reply
    5. Tanya says

      May 06, 2020 at 3:42 pm

      5 stars
      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...

      Reply
      • CT says

        December 03, 2022 at 2:01 pm

        Had a similar issue with butter tart squares. Solution: be sure the base has cooled before adding the lemon filling.

        Reply
    6. Jilly Lindsay says

      May 20, 2020 at 3:16 am

      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

      Reply
      • Jennifer says

        May 20, 2020 at 12:19 pm

        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!

        Reply
        • Julie Lee says

          June 14, 2020 at 9:00 am

          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

          June 15, 2020 at 3:03 pm

          You're very welcome! And thank you for sharing that great tip!

        • Lucía says

          October 21, 2020 at 9:35 pm

          I've tried this twice and it was delicious! Do you think using light brown sugar will mess it up?

        • Jennifer says

          October 29, 2020 at 9:09 am

          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

          March 29, 2021 at 7:11 am

          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

          March 29, 2021 at 9:56 am

          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

        September 30, 2021 at 6:42 pm

        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.

        Reply
    7. Danielle says

      June 02, 2020 at 11:14 am

      Would it be possible to add some raspberries to this dessert ?

      Reply
      • Jennifer says

        June 02, 2020 at 2:37 pm

        I haven’t tried it, but I don’t see why not! It sounds really good!

        Reply
    8. Angie says

      August 08, 2020 at 10:51 am

      5 stars
      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!

      Reply
      • Jennifer says

        August 17, 2020 at 11:49 am

        This is awesome, Angie! I'm so glad they were a hit!

        Reply
        • Thierry says

          June 09, 2021 at 11:41 am

          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

          June 09, 2021 at 4:30 pm

          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!

    9. Angie says

      September 01, 2020 at 3:58 pm

      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?

      Reply
    10. Jennifer says

      September 12, 2020 at 9:37 pm

      Just wondering if I were to use salted butter in this recipe rather than unsalted butter would it alter the taste?

      Reply
      • Jennifer says

        September 13, 2020 at 4:40 pm

        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!

        Reply
    11. Ellen says

      September 21, 2020 at 3:21 pm

      I was wondering if you can freeze these lemon squares?
      They look delicious
      Ellen

      Reply
      • Jennifer says

        September 21, 2020 at 4:37 pm

        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.

        Reply
    12. jenny says

      September 26, 2020 at 4:58 am

      Hi Jennifer,

      Thank you for sharing the recipe.
      This was the second time I made it.
      ( Because my pan is not big enough. )

      Reply
      • Jennifer says

        September 28, 2020 at 1:53 pm

        You're very welcome! I'm glad you enjoyed them (twice)!

        Reply
    13. Elizabeth Myers says

      November 04, 2020 at 6:24 pm

      5 stars
      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!

      Reply
    14. Alexa says

      November 05, 2020 at 6:04 pm

      5 stars
      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!

      Reply
    15. Barb Graham says

      November 26, 2020 at 1:16 pm

      5 stars
      The BEST lemon bars I’ve ever made & better than from the bakery! My family said “amazing”, “ delicious” and I agree!!

      Reply
      • Jennifer says

        November 29, 2020 at 11:08 am

        This is awesome, Barb! I'm so glad to hear they were a hit with your family!

        Reply
    16. Sydney says

      December 06, 2020 at 8:47 pm

      Thank you so much for this recipe! My boyfriend loves them.

      Reply
      • Jennifer says

        December 07, 2020 at 1:59 pm

        You're very welcome! I'm glad they were a hit!

        Reply
    17. Pam says

      December 18, 2020 at 8:59 pm

      5 stars
      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.

      Reply
    18. Kathy W. says

      December 20, 2020 at 2:07 pm

      5 stars
      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

      Reply
    19. Erin B says

      December 25, 2020 at 2:45 pm

      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.

      Reply
      • Jennifer says

        December 26, 2020 at 8:48 pm

        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.

        Reply
    20. Janette says

      January 12, 2021 at 4:24 pm

      Can these be frozen? Looking to make them in advane of an event. Thanks

      Reply
      • Jennifer says

        January 12, 2021 at 5:28 pm

        Great question, yes! For the freezing instructions I mention this right above the recipe card.

        Reply
    21. Chelsea says

      February 14, 2021 at 12:20 am

      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.

      Reply
      • Jennifer says

        February 14, 2021 at 12:58 am

        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!

        Reply
    22. Andrea says

      February 27, 2021 at 10:11 pm

      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.

      Reply
      • Jennifer says

        February 28, 2021 at 1:12 pm

        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!

        Reply
    23. Ken says

      March 19, 2021 at 2:31 am

      Your custard filling is a nice bright yellow! Mine always comes out dull looking!
      What is the secret to getting a bright lemony custard?

      Reply
      • Jennifer says

        March 19, 2021 at 10:30 am

        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 🙂

        Reply
    24. Aiman says

      March 22, 2021 at 3:42 pm

      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.

      Reply
      • Jennifer says

        March 22, 2021 at 6:33 pm

        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.

        Reply
      • Laura Aronson says

        January 20, 2022 at 10:02 pm

        This was very rude. No need to be so nasty

        Reply
    25. Claire says

      March 29, 2021 at 10:39 am

      3 stars
      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!

      Reply
      • Jennifer says

        March 29, 2021 at 12:05 pm

        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!

        Reply
    26. Emily Mattison-Earls says

      April 07, 2021 at 2:03 pm

      4 stars
      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.

      Reply
    27. Nancy Cruz says

      April 22, 2021 at 2:25 am

      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...😍❤️🍋

      Reply
      • Jennifer says

        April 22, 2021 at 9:22 am

        I'm so glad you loved it Nancy, thank you!

        Reply
    28. Gloria says

      May 08, 2021 at 6:34 pm

      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.

      Reply
      • Jennifer says

        May 09, 2021 at 2:24 pm

        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.

        Reply
    29. Hattie says

      May 25, 2021 at 7:19 pm

      5 stars
      I have made these 2x now. They are awesome. Shared with friends. They loved them.

      Reply
      • Jennifer says

        May 26, 2021 at 9:01 am

        Thank you for making them and for sharing them with friends!💛💛

        Reply
    30. Lindsay says

      July 01, 2021 at 9:49 pm

      5 stars
      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!

      Reply
    31. Sara says

      July 21, 2021 at 3:45 am

      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

      Reply
    32. Lori says

      March 05, 2022 at 9:11 pm

      5 stars
      I made these lemon bars yesterday. They came out good everyone enjoyed their lemon taste!

      Reply
    33. Kate says

      March 14, 2022 at 5:19 pm

      5 stars
      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!

      Reply
    34. Kaylin says

      April 18, 2022 at 1:54 pm

      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!

      Reply
      • Jennifer says

        April 18, 2022 at 5:04 pm

        Thank YOU for making them! I'm so happy you enjoyed the recipe!

        Reply
    35. Kerri Murray says

      April 23, 2022 at 8:20 am

      5 stars
      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!

      Reply
      • Jennifer says

        April 23, 2022 at 5:33 pm

        I'm happy you enjoyed them! Thank you for making them and for the lemon juice tip!

        Reply
    36. Linda V says

      May 06, 2022 at 8:01 pm

      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.

      Reply
      • Jennifer says

        May 07, 2022 at 11:05 am

        Thank you so much for the feedback, I appreciate it!

        Reply
    37. Patricia says

      May 17, 2022 at 10:45 am

      Can a pyrex dish be used instead of a metal pan? Reduce the temp by 25 degrees? Txs.

      Reply
      • Jennifer says

        May 17, 2022 at 11:42 am

        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.

        Reply
    38. James says

      May 20, 2022 at 8:24 am

      5 stars
      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.

      Reply
    39. Marianne says

      June 15, 2022 at 2:04 pm

      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?

      Reply
      • Jennifer says

        June 16, 2022 at 3:28 pm

        Hi! You'll want to keep them stored in the refrigerator (for up to 5 days).

        Reply
    40. Nikki says

      June 29, 2022 at 2:01 pm

      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.

      Reply
      • Jennifer says

        June 29, 2022 at 6:05 pm

        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!

        Reply
    41. bernarda says

      July 13, 2022 at 4:42 am

      5 stars
      Great recipe!

      Reply
    42. Nicky says

      August 10, 2022 at 8:26 pm

      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 🤦🏻‍♀️

      Reply
      • Jennifer says

        August 11, 2022 at 8:37 am

        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!

        Reply
    43. Alexandrea says

      September 29, 2022 at 9:25 pm

      3 stars
      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?

      Reply
      • Jennifer says

        September 30, 2022 at 5:57 pm

        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.

        Reply
    44. Miranda says

      December 02, 2022 at 4:02 pm

      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?

      Reply
      • Jennifer says

        December 02, 2022 at 7:24 pm

        Hi! It's quite possible you over-whisked the lemon curd mixture which can give you this frothy white top.

        Reply
    45. Rylee says

      December 05, 2022 at 12:49 am

      5 stars
      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.

      Reply
      • Jennifer says

        December 05, 2022 at 10:18 am

        I'm so pleased to hear this, thank you for making them (and multiple times)!

        Reply
    46. Gina says

      December 26, 2022 at 11:51 am

      5 stars
      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

      Reply
      • Jennifer says

        December 27, 2022 at 7:28 pm

        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!

        Reply
    47. Elle says

      December 28, 2022 at 5:44 pm

      5 stars
      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!

      Reply
      • Jennifer says

        December 30, 2022 at 12:32 pm

        Excellent! So glad everyone enjoyed them!

        Reply
    48. Paul Q says

      January 10, 2023 at 11:02 pm

      5 stars
      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.

      Reply
      • Tammy says

        January 18, 2023 at 11:12 pm

        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

        Reply
    49. Emily says

      February 01, 2023 at 2:13 pm

      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

      Reply
      • Jennifer says

        February 01, 2023 at 2:44 pm

        Lol, I totally understand that. Yes, that would be fine.

        Reply
    50. Christina Miller says

      February 02, 2023 at 5:50 pm

      4 stars
      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

      Reply
      • Jennifer says

        February 03, 2023 at 11:35 am

        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!

        Reply
    51. Bonnie says

      March 08, 2023 at 9:43 am

      I’d like to double the recipe. Do you think I could use a 9x13 pan?

      Reply
      • Jennifer says

        March 08, 2023 at 1:57 pm

        Yes, I think that would work just fine.

        Reply
    52. Janie says

      May 01, 2023 at 12:06 pm

      5 stars
      Deeelicious!! thanks for the easy recipe 😁

      Reply
      • Jennifer says

        May 01, 2023 at 5:07 pm

        You're very welcome! So glad you enjoyed it!

        Reply
    53. Charity says

      May 31, 2023 at 8:21 am

      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!

      Reply
      • Jennifer says

        May 31, 2023 at 9:38 am

        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.

        Reply

    Primary Sidebar

    hello! image

    Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Beyond the Butter® Favorites

    • Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.
      Bakery Style Lemon Blueberry Streusel Muffins
    • Slice of 2 layer chocolate chip cake on it's side on a brown paper background.
      Chocolate Chip Cake
    • Overhead image of small batch chocolate cupcakes in vintage metal baking tin.
      Small Batch Chocolate Cupcakes
    • Stack of three lemon bars on white background.
      Super Easy Lemon Bars
    • Overhead image of classic peanut butter blossoms on a parchment lined blue dessert platter.
      Classic Peanut Butter Blossoms
    • Angled image of sliced single layer chocolate cake on parchment paper with slices of cake on small dessert plates around it and a knife on parchment paper.
      Single Layer Chocolate Cake

    Cake Recipes

    • Slices of moist banana cake on ceramic dessert plates on a dark wood background.
      Moist Banana Cake
    • Slices of chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby.
      Chocolate Chip Ricotta Cake
    • Stack of three pumpkin pie cake bars on a parchment paper lined bottom.
      Pumpkin Pie Cake Bars
    • Slices of mini strawberry sheet cake topped with strawberry buttercream frosting and fresh strawberries with one slice on its side.
      Mini Strawberry Sheet Cake
    • Individual no-bake strawberry cheesecakes topped with strawberry glaze and a fresh strawberry on a parchment paper-lined baking sheet.
      Individual No-Bake Strawberry Cheesecakes
    • Small lemon cream cheese pound cake slice on a small dessert plate on white background.
      Small Lemon Cream Cheese Pound Cake

    Featured On

    Beyond the Butter features

    Follow Me On Pinterest

    Follow Beyond the Butter® on Pinterest | © Beyond the Butter®

    Footer

    ↑ back to top

    Resources

    • Privacy Policy
    • Recipes
    • Shop

    Newsletter

    • Subscribe
    • Instagram
    • Facebook
    • Pinterest

    Contact

    • Work with Me
    • About

    © 2023 Beyond the Butter®, All Rights Reserved.