This post may contain affiliate links.

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.

best easy lemon bars on parchment paper

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.
old fashioned lemon squares with powdered sugar

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

pouring melted butter into bowl of dry ingredients for lemon bar crust
  1. Combine. Add the melted butter to the dry ingredients for the crust.
shortbread dough for lemon bar crust
  1. Stir. Mix until a dough forms.
shortbread crust for lemon bars
  1. Form the Crust. Press it into a parchment-lined 8×8 pan.
crust for lemon bars
  1. Bake. It’s done when it’s barely light brown.
hand rubbing together lemon zest and sugar
  1. Rub the Sugar and Zest. This evenly distributes the lemon oils throughout the lemon bars.
overhead view of ingredients for lemon bar filling in bowl
  1. Mix. Beat together the lemon filling ingredients.
pouring lemon filling into shortbread crust for lemon squares
  1. 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!
lemon bars with powdered sugar

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.
easy lemon squares on parchment paper

Lemon Bars Video

If you enjoy this lemon bars video, please subscribe to our YouTube channel. Be sure to click the BELL icon so you can be the first to know when we post a new video (and thank you for subscribing!).

YouTube video

Lemon Bars Recipe

4.78 From 61 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 20 minutes
Cook: 25 minutes
Total: 1 hour

Servings: 24 squares (1 8×8 pan)
My family's favorite lemon bars recipe! Tart lemon curd is balanced with a sweet, buttery shortbread crust, then dusted with powdered sugar.

Ingredients
  


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

Serving: 1square (of 24)Calories: 103kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgPotassium: 38mgFiber: 1gSugar: 10gVitamin A: 139IUVitamin C: 1mgCalcium: 9mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Related Recipes

Craving something fruity? Here are more of my favorite fruit desserts:

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

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

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

  1. 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! 

  2. 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…

  3. 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!

    1. 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!

  4. 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.5 stars

    1. 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.

  5. 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?4 stars

    1. 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!

  6. 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.5 stars

    1. I’m so glad you enjoyed the bars, Cathie! Thank you so much for taking the time to leave this review!

  7. 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!4 stars

    1. 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!

  8. OMG, these are the easiest, yummiest, gooeyist, best dessert I’ve had in a long time! Made it twice this weekend! 5 stars

    1. Jessi, the flavor of the butter is pretty important here. I think you could use a buttery vegan sub, like Earth Balance or similar!

  9. 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!5 stars

    1. Hi Lauren! Some small bubbles are normal, but the bars should still taste delicious! I hope you love them!

  10. 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?

    1. 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!

    1. 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!

  11. 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 .

    1. Hi Shelby! I’m usually all for trying to reduce sugar in recipes. Unfortunately this is one recipe where the sugar needs to stay.

  12. 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!!!5 stars

  13. 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.

  14. 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.

  15. 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.5 stars

  16. 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!5 stars

  17. 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!5 stars

  18. These were delicious and so easy! Fantastic lemon flavor and yummy, flavorful crust. Perfect springtime dessert!5 stars

  19. 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!5 stars

  20. 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.5 stars

  21. 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!

  22. 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 Erin5 stars

  23. 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.5 stars

  24. These are absolutely delicious and so, so simple! Would for sure make these again and again. Thanks for another delicious recipe5 stars

  25. 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!5 stars

  26. 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.4 stars

  27. Easy and so delicious. The extra lemon was outstanding with the shortbread crust. This one will be on repeat!5 stars

  28. I normally don’t love lemon things but this was delicious and my coworkers all loved it especially the crust! Thank you!5 stars

  29. 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!5 stars

  30. 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 perfect5 stars

  31. Absolutely delicious. Easy to make and perfect. My husband had never had lemon bars before and loved them!5 stars

  32. 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!5 stars

  33. These are so yummy! Very gooey with lots of lemon flavor, and I like the inclusion of the whole wheat pastry flour5 stars

      1. I am not usually a lemon bar person but these were so lemony and delicious! Very easy to make too!4 stars

  34. 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!!5 stars

  35. 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.5 stars

  36. 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.5 stars

  37. 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.5 stars

  38. Ooh these are yummy! Perfectly tart and sweet and so refreshing! I love lemon desserts in the spring and these did not disappoint!5 stars

  39. Delicious and relatively easy to make. I made the recipe with my toddler daughter who is always giddy to help with cooking!5 stars

  40. 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!5 stars

  41. 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.5 stars

No comments (yet). Help our readers and give a thumbs up to any comment you found helpful!

  1. 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! 

  2. 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…

  3. 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!

    1. 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!

  4. 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.5 stars

    1. 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.

  5. 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?4 stars

    1. 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!

  6. 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.5 stars

    1. I’m so glad you enjoyed the bars, Cathie! Thank you so much for taking the time to leave this review!

  7. 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!4 stars

    1. 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!

  8. OMG, these are the easiest, yummiest, gooeyist, best dessert I’ve had in a long time! Made it twice this weekend! 5 stars

    1. Jessi, the flavor of the butter is pretty important here. I think you could use a buttery vegan sub, like Earth Balance or similar!

  9. 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!5 stars

    1. Hi Lauren! Some small bubbles are normal, but the bars should still taste delicious! I hope you love them!

  10. 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?

    1. 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!

    1. 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!

  11. 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 .

    1. Hi Shelby! I’m usually all for trying to reduce sugar in recipes. Unfortunately this is one recipe where the sugar needs to stay.

  12. 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!!!5 stars

  13. 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.

  14. 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.

  15. 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.5 stars

  16. 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!5 stars

  17. 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!5 stars

  18. These were delicious and so easy! Fantastic lemon flavor and yummy, flavorful crust. Perfect springtime dessert!5 stars

  19. 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!5 stars

  20. 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.5 stars

  21. 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!

  22. 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 Erin5 stars

  23. 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.5 stars

  24. These are absolutely delicious and so, so simple! Would for sure make these again and again. Thanks for another delicious recipe5 stars

  25. 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!5 stars

  26. 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.4 stars

  27. Easy and so delicious. The extra lemon was outstanding with the shortbread crust. This one will be on repeat!5 stars

  28. I normally don’t love lemon things but this was delicious and my coworkers all loved it especially the crust! Thank you!5 stars

  29. 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!5 stars

  30. 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 perfect5 stars

  31. Absolutely delicious. Easy to make and perfect. My husband had never had lemon bars before and loved them!5 stars

  32. 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!5 stars

  33. These are so yummy! Very gooey with lots of lemon flavor, and I like the inclusion of the whole wheat pastry flour5 stars

      1. I am not usually a lemon bar person but these were so lemony and delicious! Very easy to make too!4 stars

  34. 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!!5 stars

  35. 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.5 stars

  36. 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.5 stars

  37. 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.5 stars

  38. Ooh these are yummy! Perfectly tart and sweet and so refreshing! I love lemon desserts in the spring and these did not disappoint!5 stars

  39. Delicious and relatively easy to make. I made the recipe with my toddler daughter who is always giddy to help with cooking!5 stars

  40. 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!5 stars

  41. 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.5 stars