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+ servings
Lemon Bars in a Plate

Lemon Bar

Lemon Bar or Lemon Squares are a summer classic treat for a reason. It has a buttery shortbread crust with a gooey lemon filling that screams nothing but happiness in every bite. Sweet, citrusy, tangy summer delights!
Course Dessert
Cuisine American
Keyword lemon bar
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 1 hour
Total Time 1 hour 52 minutes
Servings 12 slices
Calories 458kcal
Author Imma


  • Slotted spoon  
  • Large saucepan 
  • 9x13 glass baking dish* 
  • Parchment paper 
  • Large mixing bowl (x2 )
  • Electric mixer 


Shortbread Crust

  • 8 ounce  butter , room temp 
  • ½ cup granulated sugar 
  • 2 teaspoons vanilla extract 
  • ½ teaspoon salt 
  • 1 ¾ cups all-purpose flour 

Lemon Filling

  • 6 large eggs , room temp 
  • ¾  cup  lemon juice , room temp 
  • 2-3 tablespoons  lemon zest  
  • 1 teaspoon vanilla extract 
  • 2 ½ cups granulated sugar 
  • ⅓  cup  all-purpose flour 
  • powdered sugar , for dusting 


Shortbread Crust

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 x 13 baking sheet with a parchment paper.  
  • Use enough parchment paper so the extra runs off the side of the pan. This will help you take them out easier once they are done cooking. 
  • Add butter, sugar, vanilla, and salt in a large bowl. Using an electric mixer, mix until light and cream. 
  • Stir in flour and mix until the flour has been fully incorporated. 
  • Pat the dough into the entire bottom of the lined baking pan. Make sure dough is evenly distributed.    
  • Place in a preheated oven and bake for about 15-20 minutes or until it is cooked through, firm, and slightly brown.

Lemon Filling

  • In a large bowl, whisk together eggs, lemon juice, lemon zest, and vanilla.
  • Add sugar and flour, continue whisking until fully combined. 
  • Pour filling over baked crust.
  • Return to oven and  bake for about 22- 25 minutes, or until the center is set and lemon filling no longer jiggles. 
  • Remove from oven and let it cool completely - about an hour. Then place in the fridge and let it continue to cool for about for 1-2 hours. You may cover with plastic wrap and let it chill overnight before serving.
  • Remove, dust with powdered sugar, slice and serve.


  1. If you want a smaller portion of this yummy dessert, HALF THE RECIPE and use a 9 x 9 sheet pan instead of  9 x 13.
  2. You may also swap lemon with other citrus fruits like a regular orange, blood orange, lime, or grapefruit.
  3. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.


Calories: 458kcal | Carbohydrates: 71g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 132mg | Potassium: 83mg | Fiber: 1g | Sugar: 51g | Vitamin A: 593IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 2mg