Classic Lemon Bars Recipe: Tangy Lemon Squares

This recipe for lemon bars delivers the classic combination of a crisp, buttery crust and a silky, tangy lemon curd. It’s simple to make, ideal for gatherings, and easy to scale. Read on to learn how to bake perfect lemon bars every time.

Our Classic Lemon Bar Recipe

If you’re looking for the traditional version after trying a lighter variation elsewhere, this is the one: a sturdy, slightly sweet crust topped with a bright lemon filling. These lemon bars are crowd-pleasers at picnics, potlucks, and holiday tables. Serve them chilled or at room temperature with a dusting of powdered sugar or a small dollop of whipped cream.

How to Make Lemon Bars

The Crust

Start with a dense, buttery crust that holds the lemon curd without crumbling. The mixture looks dry when you first combine it, but once pressed firmly into the pan and baked, it forms a sturdy base that softens slightly under the filling.

1. Mix dry: In a large bowl, combine the all-purpose flour, salt, and powdered sugar.
2. Add wet: Stir in the melted unsalted butter, plain Greek yogurt, and maple syrup. Mix until a coarse, crumb-like dough forms.
3. Press: Transfer the dough to a greased 9×13-inch baking dish lined with parchment paper. Press the dough firmly and evenly into the dish to create a compact crust.
4. Bake: Bake the crust at 350ºF (175ºC) for 20 minutes. Remove from the oven and pierce the crust all over with a fork before adding the filling.

The Lemon Curd

The lemon curd is the star: bright lemon juice and zest combined with eggs and sugar create a smooth, glossy filling. It bakes into a custardy layer that sets in the fridge.

1. Combine dry: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and lemon zest.
2. Add wet: Whisk in the lemon juice, then add the eggs and additional egg yolks. Mix until the mixture is smooth and fully combined.
3. Assemble: Pour the lemon filling over the pre-baked, forked crust and spread evenly.
4. Bake: Return to the oven and bake at 350ºF (175ºC) for 20–25 minutes, until the edges are set and the center has a slight jiggle.
5. Cool & chill: Let cool at room temperature for 1–2 hours, then refrigerate for at least 2 hours to fully set before cutting.

Top Tips

• The crust will seem dry: The dough will look crumbly — that’s normal. Press it firmly in the pan and it will hold together and absorb moisture during the second bake.
• Leave a little jiggle: For the creamiest texture, remove the bars from the oven when the center still has a slight wobble. Overbaking produces a firmer, chewier curd.
• Patience matters: Allow the bars to cool and chill as directed; skipping this step prevents the filling from setting properly and makes cutting messy.
• Variations: Substitute honey for maple syrup in the crust if preferred. Use the zest and juice of fresh lemons for the best flavor.

Storage

Store leftover lemon bars in an airtight container in the refrigerator for up to 3 days. They keep well when covered in the baking dish—just press a sheet of plastic wrap or parchment over the bars before sealing the container. Serve chilled or allow a few minutes at room temperature before serving for a softer texture.

Recipe

Classic Lemon Bars

This classic lemon bar recipe uses basic pantry ingredients to create a bright, shareable dessert with a buttery crust and velvety lemon filling.

Yield: 24 pieces

Prep: 20 mins • Cook: 45 mins • Total: ~1 hr 5 mins

Ingredients

Crust

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup powdered sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup plain Greek yogurt (5% recommended)
• 1/3 cup maple syrup (or honey)

Filling

• 3 cups granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 3 tablespoons lemon zest
• 1 cup fresh lemon juice (about 8 medium lemons)
• 6 extra-large eggs + 2 large egg yolks

Instructions

1. Preheat the oven to 350ºF (175ºC). Grease a 9×13-inch baking dish and line it with parchment paper.
2. In a large bowl combine flour, salt, and powdered sugar for the crust. Stir to blend.
3. Add the melted butter, Greek yogurt, and maple syrup to the dry ingredients. Stir until a coarse, crumbly dough forms.
4. Press the dough firmly into the prepared pan to form an even crust. Bake for 20 minutes. Remove and pierce the crust all over with a fork.
5. While the crust bakes, whisk together the granulated sugar, flour, baking powder, and lemon zest for the filling.
6. Add the lemon juice and eggs (and extra yolks) to the sugar mixture, whisking until smooth and uniform.
7. Pour the filling over the forked crust and smooth the top. Bake at 350ºF for 20–25 minutes, until the edges are set and the center still has a slight jiggle.
8. Cool at room temperature for 1–2 hours, then refrigerate for at least 2 hours before slicing into squares or triangles.

Tips & Notes

• Honey can replace maple syrup in the crust if desired.
• The crust will appear dry during mixing—pressing it together activates the fats and binds it into a solid base when baked.
• Remove from the oven with a little jiggle remaining in the center for the best texture; overbaked filling becomes firmer and chewier.
• Chill the bars fully to ensure clean slices and proper set.

Nutrition (approximate per serving)

Calories: 231 kcal • Carbohydrates: 43 g • Protein: 4 g • Fat: 6 g • Fiber: 1 g • Sugar: 30 g

Nutrition information is an estimate and should be used as a guideline only.