Hi there! I’m Cassandre, and today on Caramel Loafing, I’m sharing a dessert that’s just as lovely to look at as it is to eat: Lemon Bars.
Also known as Lemon Squares, these golden-yellow treats are bright, sweet, and loved by just about everyone. The star here is, of course, the lemon. The top layer is a smooth, custard-like lemon filling—tart yet sweet, soft yet luscious—resting on a crisp, buttery shortbread crust. It’s reminiscent of a classic French lemon tart, but with a much simpler technique.
The contrast between the tangy filling and the melt-in-your-mouth base makes each bite feel like a little love letter. Sweet, tart, tender, and buttery—honestly, it tastes like love ❤️
While most lemon bar recipes follow a similar format, this version puts a little extra focus on texture. The crust is light and crumbly, while the lemon layer is silky-smooth—almost like a citrus pâte de fruit in bar form. We’ve crafted this version to achieve a harmonious bite, where the crust enhances the bright lemony notes without overpowering them. It’s perfect with a cup of hot tea or coffee, and we highly recommend this recipe for all lemon lovers!
More treats to explore: If you loved these bright and refreshing Lemon Bars, then you won’t want to miss these other classic and irresistible dessert recipes:
A soft, moist, and wonderfully aromatic French favorite: French Lemon Sponge Cake (Gâteau Moelleux Au Citron)
Tangy, fruity, and bursting with fresh flavor: French Blueberry Tart (La Tarte aux Myrtilles)
Light, airy, and naturally oil-free—an elegant and colorful cake: Daffodil Cake
Soft, chewy, and versatile—perfect for both sweet and savory pairings: Vienna Bread (Pain Viennois)
Rich, gooey, and utterly indulgent: Chocolate Lava Cake (Fondant Au Chocolat)
Classic American Lemon Bar Recipe
Lemon Bar Ingredients
Pan size: 18 x 18 x 5 cm
Yield: Serves 10
☞ Shortbread Crust
- All-purpose flour – 120g (4.2 oz)
- Powdered sugar – 40g (1.4 oz)
- Salt – 1g (0.04 oz)
- Unsalted butter – 90g (3.2 oz), cold and cubed
☞ Lemon Filling
- Medium eggs – 2 (shell-on weight approx. 122g / 4.3 oz)
- Granulated sugar – 160g (5.6 oz)
- Fresh lemon juice – 80g (2.8 oz)
- All-purpose flour – 50g (1.8 oz)
Use our Dessert Nutrition Calculator to check the calories and nutrients for this recipe.
How to Make Lemon Bars
- Lightly grease an 18x18 cm pan and line it with parchment paper.
- Sift the flour and powdered sugar. Using a food processor, pulse the flour, sugar, salt, and frozen butter cubes until the mixture resembles fine crumbs.
- Press the crumbly dough evenly into the bottom of the pan. Gently press to level it out—no need to compact it too much.
- Preheat oven to 340°F (170°C). Bake the crust for 20–22 minutes or until the edges turn golden and the center shows a hint of color. Adjust timing based on your oven.
- While the crust bakes, prepare the lemon filling: Whisk the eggs and sugar together in a mixing bowl until well combined.
- Sift in the flour and stir just until no dry streaks remain.
- Stir in the lemon juice and let the filling rest while the crust finishes baking. For a smoother texture, you can strain the filling once and remove any surface bubbles using plastic wrap or a paper towel.
- Once the crust is baked, remove from oven and pour the lemon filling over the hot crust. Return to the oven and bake at 340°F (170°C) for 10 minutes. Then, loosely cover the pan with foil and bake for an additional 10 minutes (total baking time for filling: 20 minutes).
- Let the bars cool completely. Remove from the pan, trim the edges, dust with powdered sugar, and slice into squares or rectangles. Serve and enjoy!
For a full step-by-step guide, check out the video: Classic Lemon Bars – Recipe & Tutorial