Lemon Bars
Bright, tangy, creamy and irresistible — fresh lemon flavor on a buttery shortbread crust.
Bobbie's tips: use fresh lemons for the best flavor; don't overbake the filling — it should be set but still slightly soft in the center; let the bars cool completely and chill for clean, neat slices; use parchment paper for easy removal; for extra lemon flavor, add a little more zest; dust with powdered sugar just before serving for the prettiest finish. Variations: lemon blueberry bars (add 1 cup fresh or frozen blueberries to the lemon filling); lemon coconut bars (add ½ cup shredded coconut to the crust or sprinkle on top); Meyer lemon bars (use Meyer lemons for a sweeter, less tart flavor); gluten-free (use a 1:1 gluten-free flour blend for the crust and filling); extra tangy (increase lemon zest to 2 tbsp). Storage: refrigerate in an airtight container for up to 5 days; freeze for up to 3 months with layers separated by parchment paper; thaw in the refrigerator overnight; best served cold or at room temperature. Nutrition per bar (1 of 16), from Bobbie's card: about 210 calories, 10 g fat, 30 g carbohydrates, 20 g sugar, 2 g protein, 90 mg sodium.
Ingredients
For the shortbread crust
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
For the lemon filling
- 4 large eggs
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- ½ tsp baking powder
- ½ cup fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest (about 2 lemons)
- ¼ tsp salt
For the topping
- Powdered sugar, for dusting
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Method
- 1
Make the crust: in a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until crumbly.
- 2
Press and bake: press the mixture evenly into a 9×13-inch baking dish lined with parchment paper. Bake at 350°F (175°C) for 18–20 minutes, or until lightly golden.
- 3
Make the filling: in a medium bowl, whisk together the eggs, sugar, flour, baking powder, lemon juice, lemon zest and salt until smooth.
- 4
Pour and bake: pour the lemon filling over the hot crust. Return to the oven and bake at 350°F (175°C) for 20–25 minutes, or until the filling is set and no longer jiggly.
- 5
Cool completely: let the bars cool at room temperature for 1 hour, then refrigerate for at least 1 hour (or up to 4 hours) for clean slices.
- 6
Slice and dust: lift out using the parchment paper. Slice into 16 squares and generously dust with powdered sugar.
Get this in a pack
Lemon Bars is printed in Bobbie's Desserts
15 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards (batch 11)”. Written up by Bobbie's Kitchen · Updated 26 October 2026