If you’ve ever struggled with runny filling or a soggy crust, this No‑Fail Lemon Bars Recipe is the one you need! These bars come out perfect every time with a buttery shortbread crust and a smooth, tangy lemon filling that sets beautifully!

Bright, Zesty Lemon Bars That Melt in Your Mouth!

For the longest time I gave my husband a hard time for almost using powdered sugar in cookies he and my son were making instead of flour. Then, fast forward several years and I was sifting what I thought was powdered sugar over Lemon Bars and it was actually flour!

It’s even more entertaining when I am reminded the canisters in my pantry are actually labeled ‘flour’ and ‘powdered sugar!’ Even the most obvious mistakes can’t be avoided sometimes!

I absolutely love this recipe, the shortbread crust is so buttery and fantastic! These sweet and tangy bars scream Spring with lemon packed in every bite!

Why this Recipe Works:

• Perfect Sweet-Tart Balance – The combination of bright lemon juice and sugar creates that signature flavor – refreshing, tangy, and not overly sour.
• Flour Thickens the Filling – A small amount of flour helps stabilize the mixture so the bars slice cleanly instead of falling apart.
• Two Layers that Complement Each Other – The rich, buttery crust contrasts perfectly with the smooth, citrusy filling, giving you the ideal mix of textures in every bite!

Ingredients You’ll Need for the Crust:

• 1 cup Butter (Softened) – Creates a rich, tender base and gives the crust its buttery, melt-in-your-mouth texture.
• 2 cups Flour – Provides structure and forms the sturdy shortbread-style crust.
• 1/2 cup Powdered Sugar – Adds a light sweetness while keeping the crust soft and delicate (instead of gritty).
• 1/2 tsp Salt – Balances the sweetness and enhances the buttery flavor.

And the Lemon Layer:

• 4 Eggs – Gives the filling its smooth, custard-like texture and help it set properly.
• 5-6 tbsp Lemon Juice – Brings bright, fresh citrus flavor and that signature tangy taste.
• 1 3/4 cups Sugar – Sweetens the filling and balances the tartness of the lemon juice.
• 1/3 cup Flour – Thickens the lemon layer so it sets into a soft, sliceable filling.

How to Make Lemon Bars

1. Preheat oven to 375 degrees. Spray 9 x 13 glass pan with non-stick spray and set aside.
2. In a medium size bowl, make the crust by mixing together 1 cup softened butter, 2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp salt with a pastry cutter. Press into prepared pan evenly and bake for 20 minutes.
3. In the meantime, make the lemon curd by beating together 4 eggs, 5-6 tbsp lemon juice, 1 3/4 cups sugar, and 1/3 cup flour until frothy. After the crust has baked for 20 minutes, remove from oven and pour lemon curd mixture evenly over the crust.
4. Bake for an additional 18 minutes. They are done when the edges begin to turn golden brown and the middle is set and doesn’t jiggle.
5. Let cool completely in the pan. Sift powdered sugar over the top before cutting into squares.

More Lemon Desserts:

• Lemon Meltaway Cookies
• Lemon Poppy Seed Cupcakes with Cake Mix
• Lemon Bundt Cake
• Lemon Cheesecake Crumb Bars
• Easy No Bake Lemon Lasagna