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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
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