Not only is this the best Lemon Bars Recipe you are ever going to bake, it’s also the absolute easiest. Buttery and bright, with a fabulous lemon curd filing and shortbread crust, they’re like sunshine in a bar.

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Why You’ll Love This Easy Lemon Bars Recipe
- Double-the-Lemon Bars. These old-fashioned lemon squares have a superior flavor because they’re made with DOUBLE the lemon juice!
- The Easiest Recipe. The original Betty Crocker lemon squares this recipe is adapted from called for softened butter that is cut into the dry ingredients. My sister Elaine realized that the butter could be melted, then stirred in. Game-changer! It makes the recipe faster, easier, and still yields a fantastic, tender crust! Best lemon bars ever.
- A Dessert for Lemon Fanatics. Whether it’s Lemon Thumbprint Cookies or Lemon Poppy Seed Muffins, lemon dessert fervor runs strong in my family. When I’m craving something lemony and I want it N-O-W, this easy lemon bars recipe is the answer.

5 Star Review
“OMG, these are the easiest, yummiest, gooeyist, best dessert I’ve had in a long time! Made it twice this weekend!”
— Monica —
How to Make Lemon Bars
The Ingredients
- Melted Butter. Not only does melting the butter make these the easiest bars you’ll ever bake, it gives the shortbread crust an extra indulgent, melt-in-your mouth texture.
- All-Purpose and Whole Wheat Pastry Flour. Or just use all-purpose flour if that’s what you have on hand.
- Powdered Sugar. Key for sweetening the shortbread base and dusting over the finished bars.
- Granulated Sugar. Adds sweetness to the tart lemon layer and also adds moisture so the bars don’t crack.
- Lemon Juice and Zest. Gives these bars their bright lemon flavor. If you’d like to experiment with other citrus fruits, try Key limes, navel oranges, tangerines, or pink grapefruit (use a bit less, as grapefruit is more bitter than lemon).
- Eggs. Gives the lemon layer its rich, creamy texture and consistency.
The Directions

- Combine. Add the melted butter to the dry ingredients for the crust.

- Stir. Mix until a dough forms.

- Form the Crust. Press it into a parchment-lined 8×8 pan.

- Bake. It’s done when it’s barely light brown.

- Rub the Sugar and Zest. This evenly distributes the lemon oils throughout the lemon bars.

- Mix. Beat together the lemon filling ingredients.

- Assemble and Bake. Pour the filling into the the hot crust. Return to the pan to the oven and bake until the bars are set. Let cool, dust with powdered sugar, and ENJOY!

Recipe Tips and Tricks
- Fully Bake the Shortbread Base. This is more important than you might think! If you don’t bake it long enough, it can cause the filling to lose moisture and absorb into the crust.
- Don’t Try to Cut Back on the Sugar. I’m usually all for trying to reduce sugar in recipes. Unfortunately this is one where the sugar needs to stay, not just for flavor, but also for achieving the right texture.
- Know When They’re Done. You’ll know when this lemon bars recipe is fully set when no indentation remains when you touch the center with your finger. (Your kitchen will also smell incredible.)
- Don’t Over-Bake. If you leave them in the oven too long, it can cause your bars to crack. The surface of your lemon bars should have small bubble holes, but not large cracks.

Lemon Bars Video
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Lemon Bars Recipe
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Ingredients
- ½ cup unsalted butter (1 stick)
- ½ cup all-purpose flour
- ½ cup whole wheat pastry flour or additional all-purpose flour
- 1/4 cup powdered sugar plus additional for serving
- ¼ teaspoon kosher salt plus 1/8 teaspoon, divided
- 1 cup granulated sugar
- 2 teaspoons lemon zest about three-quarters of 1 large lemon
- 2 large eggs at room temperature
- ¼ cup freshly squeezed lemon juice from about 1 large lemon
- ½ teaspoon baking powder
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper and set aside.
- In a small microwave-safe bowl, melt the butter. In a medium mixing bowl, stir together the all-purpose flour, whole wheat pastry flour, 1/4 cup powdered sugar, and 1/8 teaspoon kosher salt. Pour the butter over the top and stir to combine. The batter will be very wet. Press into an even layer in the prepared pan, building the crust 1/2 inch up the sides all around. Bake the crust for 15 to 20 minutes, until barely light brown. Leave the oven at 350 degrees F.
- While the crust bakes, in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, rub the granulated sugar and lemon zest together with your fingers until moist and fragrant. Add the eggs, lemon juice, baking powder, and remaining 1/4 teaspoon salt. With an electric mixer, beat on high speed until light and well blended, about 3 minutes. Pour into the hot crust (no need for it to cool).
- Return to the pan to the oven and bake 25 to 30 minutes, until the bars are set, no indentation remains when you touch the center with your finger, and your kitchen smells incredible. Let cool completely, then dust with powdered sugar. Cut into squares and serve.
Video
Notes
- TO STORE. Lemon bars may be stored for up to 1 day at room temperature. Beyond that, lemon bars should be stored in an airtight container in the refrigerator for up to 1 week.
- TO FREEZE. Once cooled, cut the lemon bars into squares and then wrap individually in foil or plastic and store in an airtight container for up to 3 months.
- TO THAW. Transfer frozen bars to the refrigerator and let thaw overnight.
Nutrition
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Craving something fruity? Here are more of my favorite fruit desserts:
You are so welcome, internet world! I didn’t “experiment” with the melted butter, just did it in accident trying to soften it in the microwave because I was too impatient to wait it out! Decided to just go for it and ended up with the best result!
Hooray for happy accidents! Thanks so much Elaine. I’m glad Internet has your recipe now too!
I can hardly wait to head home and make these… but my curiosity is peaked about how you can get 24 squares out of an 8×8 pan…
Color me confused…
Hi Martalynne, I cut them into 6×4 bars, but you can make them any size you like!
Hi – can I use Gluten free flour for the same effect and taste? has anyone else tried this and can give me any ideas? Thanks!
Bridget, I haven’t heard of anyone trying it this way. If you would like to do that, don’t use straight gluten-free all-flour; be sure that it is an all purpose one to one substitution blend. I hope that helps! If you decide to experiment, I would love to hear how it goes!
hey girl- these bars look amazing!
Thank you, Shawnna! I hope you enjoy them if you decide to give the recipe a try!
Thanks Erin — Great recipe, Elaine!!!!!! Granny was right —- I made them yesterday and was unhappy when the pan of bars “disappeared” after only 18 hours and before I had my fair share.
I threw together another batch for a gathering with my friends tonight. Perfect with white wine —
I adapted it slightly — it is much tastier to me when the cooked pan sits in the refrigerator for a couple of hours before cutting and adding sugar on top — the lemon stuff solidifies better.
I was in a rush today, so I looked another batch, let it cool out of the oven for about 45 minutes and then put the pan in the freezer for 1-1/2 hours to get to the pan to cool down quickly and create the consistency I like.
Voila! Sprinkled some confectioners sugar on it, cut the bars in small squares and put them in mini baking cups (2 1/2 inch diameter) for easy display and use.
No forks required! Just pop them in your mouth —-
Thanks again! Really easy recipe and very good results — nice lemon flavor. I’m thinking of trying lime another time.
Judy, I’m so happy to hear these lemon bars were a hit for you! Thanks so much for taking the time to share this detailed review and your refrigerating tips.
I was super excited to make these, but the parchment paper just…didn’t work out. I somehow ended up with a sticky mess (albeit a very tasty one, nothing went to waste :)). I wonder if buttering and flouring the pan would work?
Hi Laurel, that is very odd and something I’ve never had happened! Did you bake the crust all the way first? It sounds like something might’ve been off with the ingredients in the crust. The parchment paper should not be an issue, but if you want to omit it next time, you’d be fine to butter and flour the pan—it will just be harder to lift the bars out. I hope it works out better next time!
Great flavour – extra lemony! Such an easy slice to make. I didn’t have an 8inch square tin so used a 10 x6 slice tin.
I’m so glad you enjoyed the bars, Cathie! Thank you so much for taking the time to leave this review!
Made this for Easter and everyone enjoyed. The crust was really easy to do, which was nice since I was busy with other things. I was out of pastry flour, so I just used regular and it came out fine. It did not cook evenly, but I’m sure that was just my oven.
Thanks for a great Easter dessert!
Rebekah, thanks so much for taking the time to make the recipe and report back! I’m so glad to hear they were a hit!
OMG, these are the easiest, yummiest, gooeyist, best dessert I’ve had in a long time! Made it twice this weekend!
SOOOOOO happy to hear that Monica, thank you!!
Do I double the lemon juice as is written in recipe or is that amount already doubled?
Lorrie, the recipe is good to go as is!! No need to double.
Can you use all purpose flour instead of the whole wheat blend? Does it come out okay?
Pamela, yes and yes! That’s a fine swap and the bars will be delicious!
Has anyone tried this with coconut oil instead butter? Trying to avoid dairy. :)
Jessi, the flavor of the butter is pretty important here. I think you could use a buttery vegan sub, like Earth Balance or similar!
Thanks! Will report back if I give this a shot.
THIS IS WOW. My husband loves loves them. I made cream cheese white chocolate mousse to go with them and they were just DIVINE. Thank you for this great recipe!
Cynthia, that mousse sounds divine! Thanks for taking the time to review the recipe!
We love it so much that I have to make more! Could I freeze it?
Hi Cynthia, yes, I think you could freeze these. I’m glad you enjoy!
Is the top supposed to have bubbles after it has been cooked?
Hi Lauren! Some small bubbles are normal, but the bars should still taste delicious! I hope you love them!
Would this recipe be suitable to ship without refrigeration?
Hi Dawn! Unfortunately, I do not think these would hold up well for shipping, as they should be refrigerated. However, here are a couple of other desserts that would ship well: The Very Best Monster Cookies, Cinnamon Blondies, and Coconut Oil Chocolate Chip Cookies. I hope this helps!
If I double the recipe, will it fit a 9×13 pan ? I’ve made the 8×8 version so many times and it’s always a hit! I need moreeee! Will the bigger pan work, or do I need 2 8×8 pans?
Kristina, I think you can do a 9×13! It might be a bit thicker, but no one will be mad about that ;-) So happy to hear you love these!
Added lemon extract instead of the vanilla extract I intended. Yep, up a notch : )
I’m so happy that you enjoyed them, Susan! Thank you for sharing this kind review!
I don’t normally rate recipes but this is very good.
I’m so happy that you enjoyed them, Bree! Thank you for sharing this kind review!
These look soo good! Can I use whole wheat white flour instead of whole wheat pastry flour?
Hi Emily! While I haven’t tested it, you could try it out. I did recommend using all-purpose flour instead of the whole wheat pastry flour so the whole wheat white flour may work. Let me know how it goes!
Can this recipe be easily doubled?
Hi Betty! I’ve not tried to double it myself. If you decide to experiment, let me know how it goes!
So can I use maple syrup on the filling instead of sugar ??? I usually sub it and use it anyway in most things that don’t ca for it and everything always comes out great surprisingly lol so hopefully these won’t be runny I’ll give it a whirl .
Hi Shelby! I’m usually all for trying to reduce sugar in recipes. Unfortunately this is one recipe where the sugar needs to stay.
Delicious!!!! I have been meaning to make these for awhile… Simple ingredients, but a refreshing and yummy taste enjoyed by our kids, hubby and me
We cut these into 9 servings here! 😄
We have been enjoying quite a few of your recipes!! Thank you!!!
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
Can I use regular white flour
Hi Helen! Yes, it’s actually noted in the recipe! Enjoy!
Thanks Erin for sharing this delicious recipe. Another winner.
What I appreciate very much with your recipes is all the effort you put in the details. Same thing with your book, which I use regularly and love so much because in each recipe you use a well detailed step by step approach. You offer various iterations in a smart and thoughtful. You always go beyond « your call of duty ».
I will keep following you and admire your skills. You are just great.
Thanks Nicole!
My first time making lemon bars.. How do you easily spread the shortbread in the pan. I tried using bottom of glass and a wooded spoon. I finally got it spread but not as evenly as i would have liked. When I brought it out of oven I managed to spread it a little more with bottom of glass.
Just to mention—I am huge fan. Took early delivery of your cookbook and use a lot of your receipes in slow cooker and Instant Pot. I’m an 80 year old grandfather helping with cooking and I’m the dessert guy. Anyway, thanks for any suggestions.
Hi Roger, I spread with my hands. You’ll see how it looks in the video, if that helps! Glad you enjoyed it!
Thank you
I doubled the recipe andit turned out perfect.
Yay! So glad to hear!
Wow! These lemon squares are AMAZING. I was skeptical about the amount of sugar, but I made them per your recipe and they’re perfect. I love your recipes, everything that I’ve ever tried has been great. Thank you so much for sharing.
Great to hear, thank you Cathy!
I’ve made/tasted a lot of lemon bars over the years, and these take the crown!! They are absolutely amazing! Love the buttery shortbread crust and the fresh lemon juice and zest!
Yay! Thank you Penelope!
I am not a “sweets” person, but I made these for my family for a weekend dinner. I am well versed in the kitchen, but not so much baking sweets. With that being said, these were easy to make, and the family loved them! They raved that they aren’t too sweet, or too sour like some lemon bars are. They are a hit!
Great to hear, thank you Jennifer!
Best lemon bars I’ve ever had! Surprisingly easy. Next time I’ll be making a double batch.
So glad you enjoyed them, Kristin!
These were delicious and so easy! Fantastic lemon flavor and yummy, flavorful crust. Perfect springtime dessert!
Glad to hear you enjoyed them, Lisa!
These are absolutely DEVINE! I would make them again in a heart beat, I want too right now :) They are so lemony and perfect texture. So easy to make as well!
Thank you Leanne!
We have a lemon tree so I have been trying all the lemon baking recipes. These lemon bars truly are melt in the mouth delicious. The lemon zest rubbed in the sugar and lemon juice flavor makes them sweet and zesty. The wonderful shortbread base just balances the taste. Delicious with a dollop of crème fraiche.
Great to hear, Josie! Thank you!
My 11 year old said – can you make these again, but less lemon-y? There was lemon in every bite! Very easy to make and everyone loved them!
Thanks Brianna!
My new favorite Lemon Squares!
I’ve made this twice this already and love how simple it is as well as how delicious it is! The ratio of crust to filling is perfect and the parchment sling is perfect for easy removal & slicing. I never would’ve thought to create citrus sugar by mixing up the zest/sugar like this calls for which adds depth to lemon bars.
I added 1/4 tsp of cream of tartar after making the first batch because I think it adds to the citrus tang just right.
Finally, if you get Meyer lemons use them, game changer!
Thanks for sharing yet another tried & tested great recipe Erin
So glad you enjoyed them, Trent!
Talk about a keeper! Incredibly easy, with super impressive results! I had to improvise slightly because I live way out in the boonies and I didn’t have wheels lol – so, cake flour instead of whole-wheat pastry flour, and because today I had only salted butter I omitted the salt. Fingers crossed 🤞… the end result filled the house with that lemony welcome perfume and, even better, tasted like the promise of springtime.
So glad to hear it worked out!
These are absolutely delicious and so, so simple! Would for sure make these again and again. Thanks for another delicious recipe
Thank you Katie!
Hi Erin, These lemon bars are too delicious for words! Not too sweet, with a nice strong tang of lemon. They are easy to make and so good that I couldn’t stop eating them. I used an 8.5 x 8.5 pan as I didn’t have an 8 x 8, but the lemon part was spread too thin. Next time I’m going to double the recipe and use my two 7 x 7 pans, because they don’t last long enough! And that’s something coming from a chocoholic!
Thank you JR!
These are easy to make, delicious, and a crowd pleaser!
Thank you Alyssa!
So delicious and easy to make! These lemon bars didn’t last long at my house!😂
Great to hear, Alexandria!
The amount of zest and juice gives a wonderful lemon flavor. The crust is amazing; the powdered sugar in it was unexpected, but the shortbread flavor and texture was exceptional. I messed up the look of the finished product by overmixing, but it tasted great.
So glad you enjoyed it, Maddie!
Easy and so delicious. The extra lemon was outstanding with the shortbread crust. This one will be on repeat!
So glad you enjoyed it, Michelle!
I normally don’t love lemon things but this was delicious and my coworkers all loved it especially the crust! Thank you!
So glad you gave it a try, Shanice!
Perfect lemon bars! The recipe is well written and easy to follow, and the result is great.
Thank you Caitlin!
This was the best lemon bar recipe I’ve ever had! I substituted lemon extract for lemon zest and used mostly all purpose flour with a little whole wheat flour and it turned out amazing. The lemon flavor was strong in a good way. I would totally recommend making this!
Yay! Great to hear, thank you Jen!
Very easy to make. Makes a nice treat that seems fancy but is very simple. I don’t know what I’m doing wrong with zesting but my lemon didn’t provide 2 tsp of zest but that’s ok. The rubbing of the zest into the sugar seems to have spread the essence around enough that there is enough lemon flavor for me. Sometimes I think lemon bars are too tart but these are perfect
Glad you enjoyed it, Kate!
So simple & easy!
Thanks Anna!
Absolutely delicious. Easy to make and perfect. My husband had never had lemon bars before and loved them!
Yay! Thank you Taylor!
I have never made lemon bars before. I found this to be an easy to follow recipe and it turned out so delicious! It was sweet and tart with a shortbread like crust that I could have eaten alone. Thanks for another great recipe!
Great to hear, thank you Tiffany!
These are so yummy! Very gooey with lots of lemon flavor, and I like the inclusion of the whole wheat pastry flour
So glad to hear, thank you Maggie!
I am not usually a lemon bar person but these were so lemony and delicious! Very easy to make too!
Yay! Thank you Heather!
Not your typical lemon bar… the lemon flavor was amazing and I enjoyed the texture. Very easy to make!
Thank you Heather!
OMG, I love lemon bars, these were absolutely better than what I normally make. I think the whole wheat flour makes a difference.. They are so sweet and refreshing hard to eat just one. I will be making these again and again.
Thank you!!
So glad to hear you enjoyed it, Carol.
I’m not a huge lemon fan when it comes to desserts but this was terrific! So smooth and fresh. It just melts in my mouth! I will be making this again and influencing my clients to make and try this as well! This was also super easy to make.
So glad you enjoyed it, Sarah!
This recipe is so straightforward and delicious! A classic lemon bar. They didn’t look how I expected coming out of the oven but after they cooled they were perfect. A crowd pleaser with minimal effort and ingredients required :) oh, and I used all AP flour because I didn’t have whole wheat pastry flour on hand. Worked out great.
Thank you Kendall!
I made this dessert over the weekend. It was delicious 😋 We shared it with neighbors. Easy to make. I loved the crust. I served it with whipped cream, and decorated it with lemon 🍋 wedge and edible flowers from my garden. I posted it on my Instagram too @agi1971. This dessert is a keeper.
Great to hear, thank you Agnes!
I never met a lemon bar I didn’t like, but the crust on these was especially delicious — very buttery!
So glad you enjoyed it, Sandy!
Ooh these are yummy! Perfectly tart and sweet and so refreshing! I love lemon desserts in the spring and these did not disappoint!
Thank you Adrienne!
Delicious and relatively easy to make. I made the recipe with my toddler daughter who is always giddy to help with cooking!
Thank you Alison!
Ooey gooey and oh so yummy in my tummy!
Thank you Parker!
I made these today and they are so good! I probably should have baked them a few minutes longer as they are quite soft, but the creamy filling with the shortbread crust is a winning combination! I will definitely make them again!
Thank you Jennifer!
Luscious Lemmon bars! The flavor is sooo amazing
Thank you so much Kelsea!
Delicious and not overly sweet
Thank you Debi!
I’m not very good at baking, but this recipe was so easy to follow! They came out wonderful, and really impressed my new hubby. I’ll be making these again! And maybe experiment with some other citrus too.
Glad to hear you enjoyed it, Becca! Thank you!