Homemade Lemon Bars

Introducing irresistible Lemon Bars with expert tips, tricks, and step-by-step photos! This recipe balances a chewy coconut-infused crust (never dry or crumbly!) with a tart, not overly sweet filling that’s creamy, stable, and not too eggy. Using a food processor to cut in butter ensures the crust remains light, while tips for achieving clean slices—like freezing—make serving a breeze!

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lemon bar recipe showing the bars stacked

What makes this the Best Recipe for Lemon Bars

COCONUT CRUST. This adds a subtle coconut flavor (not to overwhelm the lemon) and makes the crust irresistibly chewy and never crumbly.
NOT TOO SWEET! Lemon bars should be sweet and tart. This recipe is on the tart side but is easy to adjust by adding more or less lemon zest or powdered sugar.
SHORTCUT CUT IN BUTTER. Instead of using melted butter in the crust, which can create a dense crust, the butter is cut into the flour in seconds using a food processor.
CREAMY, STABLE FILLING. The recipe includes tips for creamy bars instead of gooey bars and how to know exactly when your lemon bars are done. The firm yet creamy texture holds its shape well when sliced , making it easier to serve and enjoy.
NOT TOO EGGY. Some recipes call for up to 8 eggs! This recipe uses 5 eggs plus one egg yolk, which is the ideal balance of stability and richness. Additionally, the eggs are whisked together first to ensure there are no egg pieces.
PERFECT SLICES: I’ve detailed how to achieve perfectly clean slices with hacks like freezing the bars!

top view of recipe for lemon bars cut into squares

Lemon Bar Recipe ingredients

Let’s review the ingredients for this recipe and answer any questions you might have (measurements in the printable recipe card at the bottom of the post):

THE SHORTBREAD CRUST:

Flour: Take care to fluff the flour, then spoon the flour into your measuring cup instead of scooping the measuring cup into the flour, which compacts the flour. This recipe is tested with all-purpose flour, but I believe gluten-free 1 to 1 baking flour will work.
Butter: Use unsalted or salted butter and omit the salt in the crust. Make sure the butter is cold so it doesn’t melt before combining with the flour.
Sugar: Powdered sugar, please!
Salt: ¼ teaspoon balances the crust and enhances the flavors.
Coconut: Sweetened, shredded coconut is a crust game-changer. It adds a hint of coconutty goodness and binds the ingredients together so the shortbread isn’t crumbly.
Vanilla extract: Most recipes skip this ingredient, but it adds flavor to the crust. Use quality extract for the best results.

the Lemon TOPPING:

Lemons: This recipe uses regular lemons, not Meyer lemons. We want tarter lemons so the tanginess shines. Use fresh lemons for superior flavor because we need both the juice and the zest.
Eggs: Five eggs and one egg yolk help thicken and hold the filling together. Using one egg yolk instead of an additional egg adds richness without making the filling too “eggy.”
Sugar: This provides a balancing sweetness to the tart lemon juice. Please use only granulated sugar, or the flavor and consistency will be off.
Flour: This 1) ensures the filling thickens appropriately, 2) binds to the egg proteins and protects them from denaturing, helping to prevent your filling from curdling while thickening.
Salt: A pinch of salt balances the flavors. Use regular table salt.

showing the ingredients for lemon bars recipe: eggs, sugar, flour and lemons

How to make Homemade Lemon Bars

Let’s take a closer look at how to make the best lemon bars with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the Shortbread Crust. Add the flour, powdered sugar, coconut, vanilla, and salt to a food processor. Pulse 10 to 15 times until it resembles coarse pebbles. (Alternatively, whisk the ingredients together in a bowl, then cut the butter in with two forks or a pastry cutter.) Press the mixture firmly into the prepared pan to the edges, then use the bottom of a glass or measuring cup to compact it.

showing how to make lemon bars by adding flour, sugar and butter to a food processor to make the crust, then push the mixture into a 9x13 pan

Step 2: Bake the Crust. Bake at 350 degrees F for 20-24 minutes until the edges are lightly golden and the center is still pale. Use a fork to poke very shallow holes all over the top of the warm crust. This helps bind the base and topping together.

showing how to make lemon bars by baking the crust until lightly golden around the edges

Step 3: Make the Lemon Topping. Whisk the eggs in a large bowl until combined, then sift in the sugar and flour. Add the salt, lemon zest, and lemon juice and gently whisk until combined. Pour the topping evenly over the warm base, then gently tap the pan on the counter to release any trapped air bubbles.

a collage showing how to make lemon bars by whisking the lemon filling ingredients together in a bowl, then pouring over the shortbread crust

Step 4: Bake the Bars. Bake the bars for 20-26 minutes or until the center is set and the topping doesn’t stick to your finger. The lemon topping should not jiggle when you shake the pan with an oven mitt.

showing how to make lemon bars by baking until the top is set

Step 5: Cool. Cool the bars on the counter for 2 hours, then refrigerate for at least two hours before slicing and serving. I like to freeze my bars instead (wrap the pan in plastic wrap) for the cleanest slices. The bars thaw very quickly. Dust with powdered sugar before serving.

up close of a lemon bar showing how thick the filling is

How to tell when lemon bars are done

To determine when lemon bars are done, look for these key indicators:

1. Set Filling: The filling should be set but still slightly jiggly in the center when you gently shake the pan. It should not be liquid or runny.
2. Firm Top: Gently touch the surface of the lemon bars; it should feel firm and not sticky. If your finger leaves an indentation, they need more time.

How to cut lemon bars

To cut lemon bars neatly and cleanly, follow these steps:

1. Cool Completely: Chilling the bars in the refrigerator or freezer for a few hours or overnight makes cutting much easier and helps them hold their shape. I always freeze mine-they thaw super quickly!
2. Remove from Pan: Using the parchment paper’s overhanging edges, lift the entire slab of lemon bars and place them on a cutting board.
3. Sharp Hot Knife: Use a sharp knife for clean cuts. Run the knife under hot water and dry off before slicing. Repeat as needed.
4. Clean Knife: Wipe the knife with a damp cloth or paper towel between cuts to prevent sticking and keep the edges clean.
5. Mark and Cut: Lightly score the top of the lemon bars to mark your cuts for perfectly even squares every time. Then, cut straight down, using a gentle sawing motion, when you get to the crust if necessary.

showing how to make lemon bars recipe by cutting into squares and dusting with powdered sugar

TIPS for making best lemon bars recipe

Follow these tips and tricks for the best bars every time!

Adjust to Taste: You’re welcome to use more or lest lemon zest to adjust the tanginess. 2 teaspoons zest is tart but not super tart. 3 teaspoons/1 tablespoons is pretty tart – just how we like them! If the bars aren’t sweet enough after baking, pile on the powdered sugar!
Use Room Temperature Eggs: Bring the eggs to room temperature by placing in a bowl of warm water for 20 minutes. Room temperature eggs whisk more easily to prevent a foamy top appearance.
Use Fresh Lemons: Lemons are the star of this recipe so please use freshly squeezed lemon juice and zest for the best flavor. Avoid using bottled lemon juice in this recipe.
Don’t Over-Zest: Lemon zest is prized for its intense tart lemon flavor as long as you don’t remove the white membrane (pith) with it. Pith is the white spongy layer between the fruit and the peel, and it has a very bitter taste. If you zest the white pith, your filling can be tainted with a bitter aftertaste.
Pre-Bake the Crust: Bake the shortbread crust until lightly golden around the edges before adding the filling. Don’t over-bake or the crust can be crumbly and don’t under-bake or the crust can be soggy.
Mix Enough: Too much mixing will incorporate too much air creating a foamy top. Not enough mixing and you’ll end up with chunks of egg in your bars. Chunks of egg are a far more serious crime in my book because the foamy top will be covered by powdered sugar. However, you can avoid both by whisking the eggs together just until combined, and then mixing in the other ingredients just until combined.
Strain the Filling: If you’re really concerned about a foamy top, you can skip adding the lemon zest, mix, then pour the filling through a fine mesh strainer to remove any bubbles, then gently mix in the zest.
Add the Lemon Topping to a Warm Crust: The Lemon Topping needs to be added to the crust immediately while it’s still warm, so make sure the eggs are at room temperature and you have juiced (and zested) your lemons before you begin the recipe.
Check for Doneness: The filling should still be soft yet set and not jiggle when the pan is shaken. Avoid overbaking, which can lead to a dry texture. Start checking for doneness a few minutes before the minimum time range and add more time as needed.
Cool Completely: Allow the bars to cool completely at room temperature before refrigerating to help them set properly.
Refrigerate or Freeze for Clean Slices: Chill the lemon bars in the refrigerator for a few hours or overnight for the best texture, easier slicing, and melded flavors. For the cleanest slices, freeze the bars for a few hours or overnight. They will thaw very quickly after slicing.

a stack of lemon bars showing how thick and creamy they are

Lemon Bars REcipe variations

Omit the Coconut: Increase the sugar to ½ cup if omitting and the flour to 2 cups.
Gluten-Free: Use gluten free 1-to-1 baking flour. The rest of the ingredients are gluten free.
Meyer Lemon Bars: Use Meyer lemons for a sweeter, less tart version with a hint of orange flavor. If you would like the bars just as tart, reduce the sugar.
Lemon Raspberry Bars: Swirl raspberry preserves or fresh raspberries into the lemon filling.
Lemon Blueberry Bars: Add fresh or frozen blueberries to the lemon filling for a burst of fruity flavor.
Key Lime Bars: Substitute key lime juice for lemon juice for a tart, lime-flavored variation.
Ginger Lemon Bars: Add a touch of ground ginger to the filling or crust for a spicy kick.
Blood Orange Bars: Use blood orange juice and zest for a colorful and slightly different citrus flavor.
Lemon Meringue Bars: Top the lemon filling with a layer of fluffy meringue, then bake until golden brown. Use this lemon meringue pie recipe for reference.

holding up the best lemon bar recipe made from scratch

How to store a Lemon Bar

Place the lemon bars in an airtight container or cover the pan tightly with plastic wrap or foil. If stacking, place parchment or wax paper between layers to prevent them from sticking together. Refrigerate for up to 7 days. If sharing, lightly dust the bars with powdered sugar when ready to serve for visual appeal.

Do lemon bars need to be refrigerated?

Yes, lemon bars should be refrigerated. The filling, made with eggs, sugar, and lemon juice, is perishable and can spoil if left at room temperature for extended periods. Refrigeration helps maintain their freshness and prevents bacterial growth. Additionally, refrigeration helps to preserve the texture of the bars, keeping the filling firm instead of weepy or overly gooey.

Can you freeze Lemon Bars?

You can freeze lemon bars for up to 3 months to extend their shelf life (wait to add powdered sugar). Refrigerate or freeze the pan before slicing per recipe instructions. Slice the bars, then place the slices on a baking sheet without them touching. Flash freeze for 1 hour. Wrap each lemon bar individually in plastic wrap, then place in a freezer-safe bag.

When you’re ready to enjoy them, thaw the bars in the refrigerator overnight or for a few hours, then dust with powdered sugar right before serving.

Best Lemon Bar Recipe FAQs

How long do lemon bars last in the fridge?

Not long at our house! Lemon bars typically last about 4 to 5 days when covered tightly with plastic wrap or foil and stored in the refrigerator.

Why did my lemon bars get brown on top?

If your lemon bars are browning on top, try adjusting the oven temperature, baking time, and rack position, and consider using a different baking pan if necessary. Here are some common causes and tips to prevent browning:

1. High Oven Temperature: Baking at too high a temperature can cause the top of the lemon bars to brown. Make sure you are baking at the temperature specified in the recipe. Using an oven thermometer can help verify the accuracy of your oven’s temperature.
2. Overbaking: Leaving the lemon bars in the oven for too long can lead to browning. Check for doneness a few minutes before the recommended baking time. The filling should be just set but still soft.
3. Oven Rack Position: Placing the baking pan too close to the top heating element can cause the top to brown. Try baking the lemon bars on a lower rack to prevent this.
4. Sugar Caramelization: The sugar in the filling can caramelize if exposed to high heat for too long, leading to browning. Ensure the filling is evenly mixed and the oven temperature is correctly set.
5. Uneven Heat Distribution: If your oven has hot spots, it can cause uneven browning. Rotate the pan halfway through baking to ensure even cooking.
6. Direct Heat Exposure: Using a glass or dark-colored baking pan can absorb more heat, leading to browning. Consider using a light-colored metal baking pan for more even baking.

Why are my lemon bars gooey?

Lemon bars should be slightly gooey – that’s part of the appeal. However, if your lemon bars are too gooey, it could be due to several factors. Here are some common reasons and tips to achieve the perfect creamy texture:

1. Underbaking: The most common reason for gooey lemon bars is underbaking. Please make sure you bake them for the full time specified in the recipe or until the filling is set and no longer jiggly in the center. The edges should be lightly browned.
2. Cooling Time: Lemon bars need adequate time to cool and set. Allow them to cool completely at room temperature before refrigerating for a few hours or overnight. Cutting into them too soon can result in a gooey texture.
3. Incorrect Oven Temperature: Ensure your oven is at the correct temperature. Use an oven thermometer to verify accuracy. If the temperature is too low, the bars may not set properly.
4. Too Much Liquid: If you add too much lemon juice or use extra-large eggs, the filling can be too liquidy. Follow the recipe measurements precisely.
5. Mixing Method: Mix the filling ingredients until just combined. Overmixing can incorporate too much air, affecting the texture.
6. Proportions: Ensure the ratio of eggs to sugar and lemon juice is correct. Too much sugar or lemon juice can prevent the filling from setting properly.

Why do my lemon bars look like scrambled eggs?

If your lemon bars look like scrambled eggs, it’s likely due to the eggs in the filling cooking too quickly or unevenly. Here are some possible reasons and tips to prevent this:

1. High Oven Temperature: Baking at too high a temperature can cause the eggs to cook too rapidly, resulting in a scrambled texture. Make sure you’re following the recipe’s specified temperature and using an oven thermometer to verify accuracy.
2. Overmixing the Filling: Overmixing can incorporate too much air, which can cause the filling to rise and fall unevenly, leading to a scrambled texture. Mix the ingredients just until combined.
3. Improper Mixing of Ingredients: Ensure the eggs are whisked thoroughly before sifting the sugar into the mixture.
4. Uneven Heat Distribution: Ensure your oven heats evenly. If your oven has hot spots, consider rotating the pan halfway through baking.
5. Baking Time: Overbaking can cause the eggs to coagulate too much. Bake just until the filling is set but still slightly jiggly in the center.

holding a lemon bars recipe with a bite taken out of the bar showing how soft it is

Looking for more Lemon Dessert Recipes?

Lemon Meringue Pie
Lemon Curd
Lemon Pie
Lemon Blueberry Cake
Lemon Raspberry Cake
Layered Lemon Cake
Lemon Pound Cake
Lemon Cheesecake
Lemon Cheesecake Bars

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Total Time: 5 2

Prep Time: 20

Cook Time: 42

Chilling 4

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Ingredients

Coconut Shortbread Crust

2 cups all-purpose flour
3/4 cup sweetened shredded coconut
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into 1/2" cubes

LEMON TOPPING

5 large eggs at room temperature
1 egg yolk at room temperature
2 cups granulated sugar
1/3 cup (43g) all-purpose flour
Pinch of salt
2-3 teaspoons lemon zest (depending on desired tartness) (zest before juicing)
1 cup lemon juice (4–6 lemons)

Instructions

Note: The Lemon Topping needs to be added to the crust immediately while it’s still warm, so make sure the eggs are at room temperature and you have juiced (and zested) your lemons before you begin the recipe.
Preheat the oven to 350 degrees F. Line a 9×13 baking pan with parchment paper so the paper overhangs the two short sides (so it can be lifted out once cooked). Spray the sides not covered in parchment with nonstick cooking spray.
Shortbread Crust: Add the Crust ingredients to a food processor EXCEPT for the butter, then sprinkle the butter on top. Pulse 10 to 15 times until it resembles coarse pebbles. (Alternatively, whisk the ingredients together in a bowl, then cut the butter in with two forks or a pastry cutter.) Press the mixture firmly into the prepared pan to the edges, then use the bottom of a glass or measuring cup to compact it.
Bake the Crust: Bake at 350 degrees F for 20-24 minutes until the edges are lightly golden and the center is still pale. Meanwhile, prepare the Lemon Topping to add to the crust while it’s still warm. Remove the pan from the oven and use a fork to poke very shallow holes all over the top of the warm crust. This helps bind the crust and topping together.
Lemon Topping: Whisk the eggs in a large bowl until combined; don’t overmix. Sift in the sugar and flour. Add the salt, lemon zest, and lemon juice and gently whisk until combined. Don’t overmix, or the bars will be foamy on top. Pour the topping evenly over the warm base, then gently tap the pan on the counter to release any trapped air bubbles.
Bake the Bars: Bake the bars for 20-26 minutes or until the center is set and the lemon topping doesn’t stick to your finger. The topping should not jiggle when you shake the pan with an oven mitt.
Cool: Cool the bars on the counter for 2 hours, then refrigerate for at least two hours before slicing and serving. I like to freeze my bars instead (wrap the pan in plastic wrap) for the cleanest slices. The bars thaw very quickly.
Slice: Once cool, lift the bars onto a cutting board using the parchment paper overhang. Dust with powdered sugar using a sieve. Cut into squares using a hot knife (run under hot water and dry), cleaning the knife between each cut. For sweeter bars, dust with additional powdered sugar.

Notes

To Store: Place the lemon bars in an airtight container or cover the pan tightly with plastic wrap or foil. If stacking, place parchment or wax paper between layers to prevent them from sticking together. Refrigerate for up to 7 days. If sharing, lightly dust the bars with powdered sugar when ready to serve for visual appeal.
To Freeze: Refrigerate or freeze the pan before slicing per recipe instructions. Slice the bars, then place the slices on a baking sheet without them touching. Flash freeze for 1 hour. Wrap each lemon bar individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw the bars in the refrigerator for a few hours or overnight, then dust with powdered sugar right before serving.