Triple-Lemon Bars with Buttery Shortbread Crust

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How to Make Lemon Bars

Lemon bars (also called lemon squares) combine a tender shortbread crust with a silky lemon curd-style filling. They travel well, are straightforward to make, and always go over well with a crowd.

This recipe is approachable for bakers of all levels and is a great project to make with kids.

Pro tip: A food processor makes quick work of the shortbread dough. If you don’t have one, rub the cold butter and lemon zest into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.

Add flour, powdered sugar, cornstarch, and salt to the bowl of a food processor and pulse briefly to combine.

Add cold butter and lemon zest, then pulse until the mixture forms coarse crumbs.

Scatter the crumbly mixture evenly across the bottom of a 9×13-inch pan lined with a foil sling.

Press the crumbs into an even layer covering the bottom and coming about ½ inch up the sides. Cover and chill the crust for 30 minutes (or up to 24 hours).

Bake the chilled crust uncovered at 350°F (176°C) for about 20 minutes, until lightly golden.

Make the filling while the crust bakes so you can pour it into the crust while it’s still warm. Whisk the eggs, egg yolks, sugar, and flour until smooth.

Add the lemon juice, lemon zest, milk, salt, vanilla, and lemon extract or oil, and whisk until combined.

Lower the oven temperature to 325°F (162°C) and pour the filling over the freshly baked warm crust.

Bake until the filling is set to the touch, about 23–30 minutes. Transfer to a wire rack and cool completely in the pan.

Once cool, lift the slab from the pan using the foil and transfer it to a cutting board.

Cut into 24 squares.

Dust generously with powdered (confectioners’) sugar and serve.

Pile the bars on a serving platter and enjoy.

How to store and freeze Lemon bars

Store lemon bars in an airtight container at room temperature for up to 24 hours or refrigerate for up to 5 days. Over time the powdered sugar dusting will settle into the top, but flavor and texture remain excellent.

You can also freeze lemon bars for up to 3 months. Cool completely, cut into squares, and place them on a baking sheet in a single layer. Freeze for about an hour until mostly firm.

Wrap each bar individually in plastic wrap, place the wrapped bars in a zip-top bag or airtight container, and return to the freezer. Thaw overnight in the refrigerator and dust with powdered sugar just before serving.

Frequently asked questions

A Funny Story About Living in a Family of Lemon Lovers

I live in a family of lemon lovers. Lemon Blueberry Muffins and Lemon Loaf Cake are favorites in our house, and my youngest even eats lemons like an orange. I blame their father.

When our first child was a baby, my husband put a drop of lemon juice on his finger and offered it to the baby to see the reaction. Instead of a puckered face, our son licked his lips like it was the best thing he’d ever tasted. We tried the same trick with our daughters and got the same delighted reaction.

That was our early reminder that children come with their own tastes and personalities—and you can’t control much of that. Which is fine—who needs that kind of pressure?

“I am super picky about lemon bars. They are always too tart or too sweet or the texture is too rubbery. These really hit the mark for me. The crust is so buttery and tender but still holds up to the filling and they are perfectly tart and sweet. Delicious!” – Adrienne

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