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Creamy Lemon Bars

Karissa Parrish (Ginger Snap)
These Creamy Lemon Bars have the perfect flavor combination of tart and sweet. Made with a buttery shortbread crust, a luscious lemon curd filling, and a dusting of powdered sugar sprinkled over the top, these lemon bars are sure to be a crowd-pleaser!
5 from 4 votes
Prep Time 20 mins
Cook Time 35 mins
Cooling Time: 3 hrs
Total Time 3 hrs 55 mins
Course Dessert
Cuisine American
Servings 12 bars


  • 8x8 inch baking pan
  • Foil
  • Non-Stick Spray
  • Lemon Squeezer


Shortbread Crust

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, melted
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • teaspoon salt

Lemon Filling

  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 large eggs
  • powdered sugar, optional for dusting over cooled lemon bars


  • Preheat the oven to 350 degrees. Line an 8x8-inch baking pan with foil, allowing a little to come up the sides. Then spray the sides of the pan and the foil with non-stick spray.

Shortbread Crust

  • In a medium-sized bowl, whisk together the flour, melted butter, powdered sugar, vanilla extract, and salt with a wooden or plastic spoon. Press the dough into the prepared pan with your fingers and bake for 16-20 minutes or until the edges start to turn light brown.

Lemon Filling

  • In a large bowl, whisk together the sugar, flour, baking powder, and salt. Then add the lemon juice, lemon zest, and the eggs and whisk until combined.
  • When the crust is done, reduce the oven temperature to 325 degrees. Pour the lemon filling over the hot crust and bake for 15-18 minutes or until the middle is set and does not jiggle when you move the pan. Let the lemon bars cool at room temperature for 1 hour, then place them into the refrigerator to cool for another 2 hours.
  • Once the bars are completely set and cooled, use the extra foil that is along the sides of the pan to pull the bars out. Dust the bars with powdered sugar and cut into bars. Use a butter knife or a serrated knife to cleanly cut the bars. Wipe the knife clean after each cut.
  • Keep any leftover lemon bars in an airtight container in the refrigerator for up to 5 days.


Baking Pan: Line your 8x8-inch baking pan with foil, allowing a little to come up the sides. This will help with removing the bars. Then generously spray the foil and the sides of the pan with non-stick spray.
Fresh Lemons: Use fresh lemons for this recipe. It has the best flavor, plus you'll need the zest as well. You'll need about 3 medium-sized lemons.
Lemon Squeezer: I highly recommend this lemon squeezer. It's a lifesaver for me when I bake anything with lemons! Plus, you can use it for other citrus' too.
Oven Temperature: The shortbread crust will be baked at 350 degrees. We will then lower the temperature to 325 degrees when the lemon layer is added to the crust. This helps the lemon filling to not overcook.
Keyword creamy lemon bars, lemon bars, lemon squares