These bright and tart lemon bars have a luscious lemon layer and a buttery shortbread crust! Dust these easy lemon squares with powdered sugar for a pretty treat that will brighten any day!

tangy lemon bars sprinkled with powdered sugar

The Best Lemon Bars

Guess what? We’ve made it to FRIDAY. Is it just me, or has it been the longest week ever? I thought Monday was Friday, so you can probably take a guess at how slowly this week has inched along. But today is a good day. Today is the day we share these bright and tangy lemon bars. These luscious lemon squares are complete with a tender and buttery shortbread curst and a perfectly tart lemon layer. Dust them with some powdered sugar and eat the whole pan yourself.

stack of lemon bars dusted with sugar

Ingredients for Lemon Bars

Before I’d made lemon bars I thought they were a mystical, tricky dessert. That luscious lemony layer and flaky shortbread crust…surely it required the skill of making a soufflé or at the very least dividing egg yolks. But no! Lemon bars are actually one of the easiest, prettiest spring treats to make at home. AND they only call for these 5 ingredients:

  • Butter: You can’t have a shortbread crust without butter, baby! Use high quality buttery for the ultimate, tender shortbread.
  • Sugar: Granulated sugar will sweeten the lemon layer and the shortbread crust! You’ll also want some powdered sugar to dust the tops of these luscious lemon squares!
  • Flour: You’ll need flour in the shortbread crust and a few tablespoons to firm up the lemon layer! Make sure you sift your flour to prevent any clumps!
  • Lemons: No surprises here! You’ll need the juice and the zest to make these perfectly tart lemon bars!
  • Eggs: Make sure your eggs at room temperature and well beaten to make sure you don’t have any weird unbeaten egg whites or yolk clumps ending up in your finished product.

tangy lemon bars in a stack

How to make the best tart lemon bars

Lemon squares are super easy to make, but these three easy tips will ensure you get a buttery, melt in your mouth shortbread crust and a just firm enough, perfectly tart, perfectly sweet lemon layer.

  • Blind bake the shortbread crust: The last thing you want is a soggy shortbread crust. Blind bake the curst for 20 minutes before pouring the lemon layer over it to ensure that it gets a head start to providing the perfect firm, yet tender base.
  • Sift the flour and sugar: The lemon layer is thickened with a little bit of flour and sweetened with sugar, but you want it to be suppppper super smooth. Sift the flour and sugar together before adding all the other ingredients to prevent and clumps.
  • Bake at a low temperature: Baking the lemon bars at a low temperature ensure an even, light bake and prevents any burning or browning of your squares, keeping them bright and sunshiney!

lemon squares with a bite taken out

How do you zest a lemon?

No, it is NOT a stupid question!

It’s actual super super simple. Just wash your fruit and whip out your zester. If you don’t have a zester I would highly recommend investing in one, but you can also use a microplane. In desperate times I have even used a fine cheese grater and it does the trick. Hold the zester at an angle and pull your lemon across until you reach the white of the rind. Rotate your lemon, repeating until you’ve gone all the way around your fruit. All of the zest will gather on the back side, where you can just scrape it into your batter!

lemon bars dusted with powdered sugar on a cookie sheet

We hope these lemon bars bring a little sunshine to your Frida. Happy weekend baking, lovies.


The Best Lemon Bars

tangy lemon bars sprinkled with powdered sugar

These tangy and bright lemon bars with a luscious lemon layer and a buttery shortbread crust taste like sunshine. Dust with powdered sugar for a pretty treat!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american


for the shortbread crust

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 cup all purpose flour
  • 1/4 teaspoon salt

for the lemon layer

  • 1 cup granulated sugar
  • 2 Tablespoons all purpose flour
  • 1/2 cup lemon juice
  • 3 eggs, room temperature
  • 1 Tablespoon lemon zest


  1. Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside.
  2. In a stand mixer with the paddle attachment, beat together the butter, sugar, flour, and salt until the mixture comes together. The mixture will be crumbly.
  3. Press the shortbread in an even layer into the prepared pan. Use a fork to make a few holes in the crust. Blind bake the crust for 20 minutes.
  4. While the crust bakes, make the lemon layer. Sift the sugar and flour together in a large bowl to get rid of any clumps.  Add the eggs, lemon juice, and lemon zest and whisk well until completely combined. The mixture will be thin.
  5. Take the crust out of the oven and pour the lemon layer over the blind baked shortbread crust.
  6. Lower the oven temperature to 325°F and bake for 20-25 more minutes or until the center no longer jiggles. Take the bars out of the oven and allow to cool completely.
  7. Once the bars are completely cool, transfer to the fridge to set for 2 hours (or overnight) until ready to serve! Slice the lemon bars and serve cold with a dusting of powdered sugar!

Keywords: lemon bars, lemon squares

perfect lemon bars



This looks delicious. I was wondering if I could just substitute the lemon with same amount of orange. Thanks!

Sofi | Broma Bakery

Hey Sophie! We’ve never done it with a different citrus fruit, but I think it would totally work! Let us know it goes 🙂


I tried it tokay and it worried very well with the orange ! Thanks !


Sorry, my phone auto corrected my comment ! It worked very well with oranges. Thanks!


These sound so refreshing! If I double it would I bake in a 9*13 ? How long?

Sofi | Broma Bakery

The bars should be about the same thickness as a single recipe so I would bake them for 25ish minutes! Hope you enjoy them!

Marykay k

Actually my first Lemon Bar bake! Which was fun to make. I baked these for Easter Sunday dinner alone, yet in 3 households. I delivered and the texts and calls started 😁 after my last delivery. Recipe was a huge favorite. Folks said the lush lemon made a break from dull snacks and desserts of any kind.
So, thanks for makeing me an ” undiscovered talent in the kitchen”. I earned this also because I delivered slices of BLACKOUT CHOCOLATE CAKE WITH DARK CHOCOLATE FROSTING. Wow this baking gig is an awesome booster to serving my fellow friends.


Hello! What is a weight of 1 cup? 😬


Such a yummy, tart, lemon treat! I also couldn’t believe how easy these were to whip up! Now my go-to lemon bar recipe.

Sofi | Broma Bakery

I know they’re actually SO easy! Happy you liked them!


This is my first time blind baking. I had to google it. I didn’t have pie weights so I used parchment paper and beans but when I took it out of the oven and lifted the paper, some of the dough, still uncooked pulled away from the pan. What did I do wrong?


Mary, not all blind baking requires weights. This is a shortbread crust which is usually fine if you don’t cover with parchment and weights. That’s typically for pies and pastry-like crusts. I made them without, and they turned out fine. Just let the crust cool a little before pouring the filling in. I hope this helps!


Love these

Leave a Reply

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