Classic Lemon Bars

Name: Classic Lemon Bars
Prep time: 15 min
Cook time: 35 min
Total time: 110 min
Yield: 16 bars
Cuisine: Baking
Ingredients: 1 cup (125 g) all-purpose flour (for the base); ½ cup (113 g) unsalted butter, softened (for the base); ¼ cup (30 g) powdered sugar (for the base); 1 cup (200 g) granulated sugar (for the filling); 3 tbsp all-purpose flour (for the filling); 3 large eggs; ⅓ cup lemon juice; 1 tbsp lemon zest

A buttery shortbread base under a sharp, silky lemon layer.

Prep Time15 mins

Cook Time35 mins

Total Time1 hr 50 mins

Yield16 bars

Before You Start

Two layers, one tin: a buttery shortbread pressed into the base, then a fresh lemon filling poured on top and baked until just set. Use real lemons, not bottled juice, for a filling that is sharp and bright rather than flat. A dusting of icing sugar at the end is traditional.

Instructions

1
Heat the oven to 175°C / 350°F. Line a 20 cm (8-inch) square tin with baking paper, leaving an overhang.
2
Rub or beat the base flour, softened butter and powdered sugar together into a soft dough. Press it evenly into the tin.
3
Bake the base for 18 to 20 minutes, until pale golden. Leave the oven on.
4
Meanwhile whisk the granulated sugar, filling flour, eggs, lemon juice and zest until smooth.
5
Pour the filling over the hot base and bake another 15 to 18 minutes, until the centre is just set with only a slight wobble.
6
Cool completely, then chill for at least an hour before lifting out and cutting. Dust with icing sugar.

Ingredients

1 cup (125 g) all-purpose flour (for the base)
½ cup (113 g) unsalted butter, softened (for the base)
¼ cup (30 g) powdered sugar (for the base)
1 cup (200 g) granulated sugar (for the filling)
3 tbsp all-purpose flour (for the filling)
3 large eggs
⅓ cup lemon juice
1 tbsp lemon zest

Baker's Tip

For the most reliable results, weigh your ingredients with a digital scale. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient above to convert it.

🛒 Our baking picks

Tools for foolproof bakes

Weighing beats scooping every time. These inexpensive tools make every recipe more reliable.

Digital kitchen scale Weigh to the gram, the single most accurate way to bake. Shop on Amazon → Measuring cups & spoons A solid stainless set for when a recipe calls for cups. Shop on Amazon → Glass measuring jug Read millilitres and cups at a glance for liquids. Shop on Amazon →

As an Amazon Associate, GramCups earns from qualifying purchases, at no extra cost to you.

💡 Baker's tips

Pour the filling onto the base while the base is still warm. It helps the two layers bond so they don't separate.
Wipe the knife between cuts and cut cold for clean, sharp edges.

🔀 Make it your own

Swap in lime or a mix of citrus for the juice and zest.
Add 1 tsp of poppy seeds to the base for texture.

📦 Storing & freezing

Airtight in the fridge for 4 days. They also freeze well; layer with baking paper between them.

❓ Frequently asked

Why is my lemon layer runny?

It was underbaked or cut too soon. Bake until the centre is just set, then chill for at least an hour so it firms up before cutting.

Can I use bottled lemon juice?

Fresh is much better here, since the lemon is the whole point. Bottled juice tastes flat and slightly bitter.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.