Lemon Bars – A deliciously crispy, buttery shortbread crust topped with a creamy, sweet and tangy lemon filling!


Lemon Bars | marshasbakingaddiction.com @marshasbakeblog

Don’t you just love lemon dessert recipes? They’re so bright and full of flavour, and they remind me of Spring/Summer time. Because I’m craving warmer weather and tangy lemon dessert, today I bring you these irresistible Lemon Bars!

Lemon Bars | marshasbakingaddiction.com @marshasbakeblog

Lemon Bars | marshasbakingaddiction.com @marshasbakeblog

These Lemon Bars are absolutely delicious. They have a very simple crispy, buttery shortbread crust, and a creamy, zesty lemon filling. They’re super easy to throw together, and are baked in no time at all. 15 minutes for the crust, and a further 30 minutes with the filling. Allow to cool completely, dust with a little icing sugar, and you’re done! I like to refrigerate my bars overnight for neater slices.

Lemon Bars | marshasbakingaddiction.com @marshasbakeblog

I hope you enjoy! 🙂

Lemon Bars | marshasbakingaddiction.com @marshasbakeblog

Lemon Bars

A deliciously crispy, buttery shortbread crust topped with a creamy, sweet and tangy lemon filling!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yields 20 bars


For the Base

  • 1 cup unsalted butter 226g, softened
  • 2 cups plain/all-purpose flour 250g
  • 1/2 cup caster/granulated sugar 100g
  • 1/4 teaspoon salt

For the Filling

  • 6 large eggs
  • 1 cup freshly squeezed lemon juice 240ml
  • 2 tablespoons lemon zest optional
  • 2 and 1/4 cups caster/granulated sugar 450g
  • 1 cup plain/all-purpose flour 125g


For the Base

  1. Preheat the oven to 180C/350F/Gas 4. Line a 9x13-inch baking tray with foil and grease with baking spray or butter. Set aside.
  2. Using a handheld or stand mixer, beat together the butter, flour, sugar, and salt until a crumbly dough forms. Press the mixture into the prepared baking tray, and bake for 15 - 20 minutes until lightly golden.

For the filling

  1. Whisk together the eggs, lemon juice, zest, sugar, and flour. Pour over the hot baked crust, and bake for an additional 30 - 35 minutes until the filling is set. Allow to cool completely in the pan on a wire rack. Dust with icing sugar, then slice and serve! I like to refrigerate my bars for a few hours or overnight for neater slices.


Lemon bars can be kept in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 1 month. Thaw overnight in the fridge before serving.

You can half this recipe to bake in an 8x8-inch square pan.

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at  @marshasbakeblog. I would love to see!

Lemon Bars | marshasbakingaddiction.com @marshasbakeblog

Lemon Bars | marshasbakingaddiction.com @marshasbakeblog


13 comments on “Lemon Bars”

  1. Lemon bars have to be my all time favorite, they just taste so good! I’ll have to use this recipe very soon, your bars look gorgeous!

  2. You are speaking my language! Lemon bars are the quintessential spring dessert, tangy and sweet with a shortbread crust — I am all over this! There goes the diet — again! You’re really a bad influence on me.

  3. Yes, I totally do! There’s just something about lemon that really lightens up a dessert in the most enjoyable way! 🙂 It’s sweet, it’s tart, it’s just dessert bliss. These bars look gorgeous, Marsha! Hope you and your family have an amazing weekend! Pinned, of course. xo

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