The Pan Everyone Reaches For

Every gathering has one dessert that disappears first, and in my family it is this one. Read more about DanyRecipes to see why I never show up empty handed. One pan, one happy crowd.

Why Everyone Keeps Coming Back for Seconds

This lemon bars recipe hits the sweet spot between sweet and tart, so kids and grown ups both love it. The shortbread crust stays tender, and the filling bakes up smooth, bright, and sliceable.

These lemon bars from scratch fit a standard 9×13 pan and need no special equipment. Of all my lemon desserts, this is the one I trust to please a mixed crowd, and it sits nicely beside my chewy thumbprint lemon curd cookies on any dessert table.

What You Will Need

For the crust:

• 2 cups all purpose flour
• 1/2 cup powdered sugar, plus extra for dusting
• 1/4 cup cornstarch, for a melt in your mouth texture
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) cold unsalted butter, cubed

For the lemon filling:

• 2 cups granulated sugar
• 5 large eggs, at room temperature
• 2/3 cup fresh lemon juice, strained
• 1/4 cup fresh orange juice, to soften the tartness for a broader crowd
• 1 tablespoon lemon zest, finely grated
• 1/3 cup all purpose flour
• 1/4 teaspoon fine salt

Simple Steps to a Happy Crowd

STEP 1

Heat the oven to 350°F and line a 9×13 pan with parchment, leaving an overhang on two sides.

STEP 2

Whisk the flour, powdered sugar, cornstarch, and salt, then rub in the cold butter until soft crumbs form.

STEP 3

Press the dough evenly into the pan and bake for 18 to 20 minutes until lightly golden.

STEP 4

Whisk the sugar, eggs, lemon juice, orange juice, zest, flour, and salt until smooth and glossy.

STEP 5

Pour the filling over the warm crust and bake for 22 to 27 minutes until the center is just set.

STEP 6

Cool on a rack, chill for at least 2 hours, then dust with powdered sugar and slice into squares.

Serving Ideas and Easy Twists

• Serve chilled with fresh berries for a pop of color.
• Add a dollop of whipped cream or vanilla yogurt on the side.
• Pair with my crispy shortbread lemon curd cookies for a buttery crunch next to the soft bars.
• Press a few toasted coconut flakes into the crust for a tropical twist.
• Cut into triangles for a fun, party ready presentation.

Pro Tips

• Use room temperature eggs so the filling blends smoothly without overmixing.
• Press the crust firmly so it holds together when sliced.
• Bake until the center barely wobbles, since overbaking makes the filling rubbery.
• Chill fully before cutting for neat, crowd ready squares.
• Wipe your knife clean between slices for sharp edges.
• Dust with powdered sugar right before serving so it stays pretty.

Crowd-Pleasing Lemon Bars

These crowd-pleasing lemon bars feature a tender, buttery shortbread crust topped with a smooth, bright lemon filling balanced with a splash of fresh orange juice. Made from scratch with simple pantry ingredients and baked in a 9×13 pan, they deliver the perfect balance of sweet and tart flavor. An easy, make-ahead dessert that everyone will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling and Chilling Time 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Calories: 225

Ingredients Equipment Method Notes

Ingredients

  

Shortbread Crust

• 2 cups all-purpose flour
• 1/2 cup powdered sugar plus extra for dusting
• 1/4 cup cornstarch for a melt-in-your-mouth texture
• 1/2 tsp fine salt
• 1 cup unsalted butter 2 sticks, cold and cubed

Lemon Filling

• 2 cups granulated sugar
• 5 large eggs at room temperature
• 2/3 cup fresh lemon juice strained
• 1/4 cup fresh orange juice to soften the tartness
• 1 tbsp lemon zest finely grated
• 1/3 cup all-purpose flour
• 1/4 tsp fine salt

Equipment

• 9×13-inch Baking Pan
• Parchment paper
• Mixing bowls
• Whisk
• Pastry Cutter
• Measuring Cups and Spoons
• Cooling Rack
• Fine Grater or Microplane
• Sharp Knife

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a mixing bowl, whisk together the flour, powdered sugar, cornstarch, and salt. Add the cold cubed butter and rub or cut it into the dry ingredients until soft crumbs form.
3. Press the crust mixture evenly and firmly into the prepared baking pan. Bake for 18 to 20 minutes, until lightly golden.
4. While the crust bakes, whisk together the granulated sugar, eggs, fresh lemon juice, orange juice, lemon zest, flour, and salt until smooth and glossy.
5. Pour the lemon filling evenly over the warm crust. Return the pan to the oven and bake for 22 to 27 minutes, until the edges are set and the center is just barely wobbly.
6. Transfer the pan to a cooling rack and allow the bars to cool completely. Refrigerate for at least 2 hours, then dust with powdered sugar and slice into squares using a sharp knife.

Notes

For the smoothest filling, use room-temperature eggs and whisk until combined without incorporating too much air. Press the crust firmly into the pan so it holds together when sliced. Avoid overbaking the filling; the center should have a slight wobble when removed from the oven.

Allow the bars to chill for at least 2 hours before cutting. For clean slices, wipe the knife between cuts. Dust with powdered sugar just before serving. For a tarter flavor, replace the orange juice with additional lemon juice while keeping the total juice amount at approximately 3/4 cup.

Serve chilled with fresh berries, whipped cream, or vanilla yogurt. Store covered in the refrigerator for up to 5 days, placing parchment between layers. Freeze undusted bars for up to 2 months.

FAQs

How do I know when the bars are done?
The edges should look set and the center should wobble just slightly when you nudge the pan. The filling firms up as it cools.

Can I make them a day ahead?
Yes, they taste even better after a night in the fridge. Dust with powdered sugar just before serving.

Can I skip the orange juice?
Absolutely, use all lemon juice for a tarter bar. Keep the total juice at about 3/4 cup.

How should I store leftovers?
Cover and refrigerate for up to 5 days, with parchment between layers. Freeze undusted bars for up to 2 months.

Why is my crust hard?
It was likely overmixed or baked too long. Mix just until crumbs form and pull it at pale golden.

Made for Sharing

A pan of lemon bars has a way of turning an ordinary afternoon into a little celebration. I hope this one earns a spot at your next gathering. For more citrus favorites, try my melt in your mouth lemon curd cookies, the 5 ingredient glazed lemon curd cookies, or the zesty drop lemon curd cookies.

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