Are you ready for the worlds best lemon bars? I’ve got you. These are the best lemon bars in the world. Our family loves these ooey gooey lemon bars – there is nothing that compares. They just are the BEST lemon bars. Don’t even try to argue with me here, because I’m telling you…. NO WAY. The best lemon bars ever.
Best Lemon Bars Recipe in the World
It is NOT hard for me to tell you why these are the best and ONLY lemon bars you need in your life:
1. The thick, buttery crust. Pretty standard on a good lemon bar, right? (So why is it that SO FEW lemon bars actually have this?!)
2. Ooey, gooey lemony filling – not curdled or crunchy. This stuff literally oozes out with each bite you take. It’s a mess and it’s so worth it.
3. The powdered sugar topping – because extra sugar is not a bad thing … ever! This also makes a huge mess. Have you ever tried eating something without breathing? Because trying if you do accidentally breathe through your nose you spray the room with powdered sugar. It’s a magical, messy treat.
Ooey Gooey Lemon Bars Recipe
The Best Key Lime Bars Recipe in the World
Ingredients
- 1 c. butter room temperature
- 1/2 c. powdered sugar
- 2 c. flour
- 1/2 tsp salt
- 4 eggs
- 6-7 TB lemon juice
- 1 3/4 c. sugar
- 1/3 c. flour
- Powdered sugar for topping
Instructions
- Mix first four ingredients together (butter, powdered sugar, flour, salt) with a pastry cutter.
- Grease a 9x13 pan.
- Pat the flour mixture into the 9x13.
- Bake at 350 for 20 minutes (DO NOT let it get brown, keep it light!)
- Cool slightly (or don't! I've had great success pouring the lemon mixture right on top and throwing it back in the oven!)
- In a blender, blend remaining ingredients (eggs, lemon juice, sugar, and flour) until frothy. (30 seconds or longer).
- Pour over crust.
- Bake your lemon bars at 350 for 20 minutes (Convection should be 325 for 20 min)
- Remove from oven and top with powdered sugar. (bars MAY have large bumps in it - Totally normal!)
Troubleshooting:
- If the middle is not baked all the way (aka - super jiggly) after the 20 minute baking time you may not have blended your egg mixture long enough.
- Try baking for a few extra minutes. Your lemon bars may still be delicious but not gorgeous.
- TRY AGAIN! Don't be afraid to give it another go! Sometimes - for no reason at all - these don't set up.
Lemon bars were a go to recipe we had as kids because we usually had all the ingredients on hand, and well they are so yummy! I have actually not made them in years and lost the recipe we always used. I am pinning and will totally make these. They look delicious! Thanks for sharing!
This is my second time making these!! These are seriously the most delicious lemon bars I have ever eaten! This recipe is absolutely amazing. Thanks for sharing!!!
Kristen! You’ve seriously just made my night! I’m so glad you like these and had such success! Hugs and loves babe! Mwa!
I’ve made this recipe for the last 2 to 3 years for Christmas treats! Rave reviews and so delicious
You just MADE MY DAY! What a fabulous tradition!!
I have made these lemon squares for at least a decade. The only thing different is the salt.
I will try it.
This is my most asked desert at work.
Just made these, followed the recipe exactly and they were delicious!
So glad you liked them babe!
While definitely tasty I was disappointed that they don’t have more of a lemon flavor.
Katie, I totally understand and I actually agree. I’ve tried adding more lemon to the recipe and it doesn’t work. Sadness. This is a classic for my family though, so I love it even though the lemon flavor isn’t super strong.
Add some fresh lemon zest and use fresh squeezed lemons instead of juice in a bottle.
I agree with kathy! I could not find lemon juice in a bottle so i freshly squeezed the lemons and I felt it was exstremely lemoney especially for only 6 tbs! I LOVE these!!!
This makes me so happy! So glad you made them and loved them!!
What type of flour did you use? I’m in the uk so we have plain or self raising. I’m assuming it’s plain flour?
Yes – just regular flour!!
I like a bit more lemon flavor as well. I used the zest of 2 lemons and the juice.. between 2/3 – 3/4 cup. You could also use lemon extract.
After I baked it for 20mins it’s still liquidy, is it suppose to set in the frig!
Oh no!! Where do you live?? Did you blend it until it was frothy??
I don’t think I blended well enough can it be saved? The middle is liquid!
GAH … I hate to say it, but I think you’re past salvage-able. If it wasn’t blended enough there’s no way I can think to fix it. Try again!! It’s worth it I swear! Some catches are fickle. Blend more. Lots more.
Did you use cold butter and mix with dry ingredients using pastry cutter so it is crumbly or melt the butter first! Also, do you grease your pan? I made these and they were SO good but the crust stuck to the pan so they didn’t look very pretty 🙂
OH SHOOT! Neither! I did ROOM TEMP butter so it was nice and cold. And YESSS grease the pan! I’m so sorry – I’ll update the recipe now. I’m a failure. 🙂 Try them again and you’ll be golden babe!
Do you think I’d have to change anything up if I use convection baking? Trying to make these for a surprise birthday party this weekend for my mom and I have no time for a trial run 🙁 and also, I don’t want to over blend, but I do want them to be right! Is it possible to over blend? How long do you think it took to blend until the consistency was right for you? Thanks for your help!!!
Chelsea,
I don’t have a convection oven, but my parents do. My understanding is you lower the oven temperature 25 degrees but bake the same amount of time. You SHOULD be fine.
As for the blending, it IS possible to over-blend, but I’ve never had a problem with it. I have a Blendtech blender and it’s “blended” within seconds. However, I usually go 30 seconds or longer to be sure it is FROTHY. I need to see how long I blend – I’ll add that. Thanks babe and I hope that helps!!
These truly are delicous! Made two batches yesterday and these lemon bars are so light and not over sugary, Thanks for the recipe, I will be saving this one!!!
Oh this MADE MY DAY!! I am so glad you liked them! Hugs your way babe!
What is “tb” lemon juice?
What is “tb” lemon juice? What does the tb mean?
It’s TABLESPOON ??
I have made these already 2 times for family gatherings and everyone LOVES them 🙂 My mom who works at a bakery says these are the best she has had!
Holly! You just made my day!!! Seriously – where are you guys? I’m in Utah and my dream is to open a bakery!!!
Hi , these look delicious! I plan on my making these today but can you tell me how many bars this recipe makes ?
Oh yay! I’m so excited for you!! It makes a 9×13 pan – so a fair amount (if you plan on sharing)! ??
Thanks ? . They came out great and are so delicious! I will definitely be making these again ?
These were easy to make and tasted amazing! I used freshly squeezed lemon juice.
Oh my goodness this comment made my day!! Thank you so much for sharing babe!
Can these be refrigerated over night?
I’ve never refrigerated these – I’d cut them and put them in an air-tight container or use the lid for my 9×13. No refrigeration necessary!
These really are the best lemon bars in the world! I found that the lemon flavoring was perfect – not too much (as if there would be such a thing) and not too little. They were so easy to make, and everyone loved them…maybe a little too much, because they disappeared way faster than they should have for a family of four! I’ve seen other recipes that have been based off of this one, but I assure you – this is the one you need to be following.
Katie my love, you really are the best human in the whole world!!! Love your face!!
I just made these last night, and oh how good they were. I didn’t have lemons, so I substituted lemon concentrate and it tasted just fine, I did the 6 TB and worked out just fine, also I beat the egg mixture for over a minute to help make it gooey, thank you for sharing this wonderful recipe.
Kathy! This just made my day! And concentrate? You are a GENIUS!! Concentrate!!! The world is your oyster – I’m thinking guava bars need to be up next!
Made this recipe this afternoon. Very lovely! Nice tip about making sure the egg mixture is blended well.
Debra! I’m so glad you tried my recipe!! Thank you so much!
I’ve made these several times now and I love this recipe. I’ve made many other recipes, even my moms, and none are as easy and tasty as these. Most other recipes never set up fully or have a very thin crust, not good eats! This is my go to lemon bar recipe.
YESSSSS! Lemon bar success! Thanks a million babe!!
i would have given this recipe a 5 star review but i thought it lacked a true lemon taste. Granted, it may have been my lemons so if i was to make this again, i will not use real lemons. My crust did not brown so i believe since i was waiting for that, i left it in a few minutes too long. easy fix. this was an easy recipe to make and with a few adjustments, it will definitely be worthy of 5 stars.
Lori, I actually AGREE with you 100%! It’s the strangest thing …. sometimes it tastes fine, and other times I don’t taste lemon at ALL (that’s usually when I’m pregnant)! Feel free to add a few extra tablespoons of lemon – that’s what I do! See if that enhances the lemon flavor!!
The best way to make filling is add eggs first beat for awhile then sugar, beat those together for awhile then mix four and lemon juice until there are no lumps and add into other ingredients and blend for 20 minutes there should never be lumps if there a lumps its cause by the flour that’s why i mix it with a liquid in the flour same with cornstarch if you want a short cut use use no fail Sheriff Lemon Pie filling add a bit of lemon zest and 2 tsps of lemon juice for extra, extra lemon flavour very lemony
Paula, you are SO right! However, I am lazy 😉 (not at all actually) and my blender is a BALLER. I’ve never had any clumps and the filling is always SUPER smooth and lovely. You COULD always start with the wet ingredients, pulse for a few seconds, and then add the dry ingredients if you’d like, but I’ve never had any problems.
Paula Cammalleri Gizzarelli – your advice was great! I just made these with a whisk (not a blender), and was worried about the resulting consistency of hand-whisking so many ingredients together. I followed your advice – beating the eggs alone, then beating the sugar into the eggs. Mixing the flour and lemon juice (and I also added lemon zest!) in a separate bowl. Then I whisked the egg & sugar as I added the flour / lemon mixture. Great results! Have yet to taste the masterpiece but have high expectations!
I can’t wait to hear what you think!!
My husband loves these bars! Thank you for posting. Are you able to freeze them?
Hey Melissa! I’m so glad your husband likes these! They are some of the best, right? As for freezing, I’ve never tried that …. they never last long enough at my house!
Do you make these in a glass 9×13 pan? Or is aluminum baking pan okay as well?
I’d recommend a glass 9×13. I’ve never tried it on a baking sheet ….. I don’t know if that would work.
I found this recipe on Pinterest and my family LOVES it. I’ve done it 3 or 4 since the quarantine started it, my parents, sister and I are obsessed. Thank you so much, you’re amazing 💕
Oh my YAY!!! This just made my whole day! Thank you so much for sharing!! I actually made these the other day with key lime / lime juice and WHOA they are to DIE for!! Thanks again!!
Omg that’s a great tip! I’ll definitely try that someday! Thanks again!! <3
Yup, these are goooood! Have made them a few times now and very happy with the results. Just the right amount of lemon tartness and sweetness. Not overly sweet and not too tart. Thank you!
Nicole! This makes me so happy! I’m so glad you tried them and loved them! Thank you so much for sharing your experience! 😀
Lemon in a bottle does not compare to fresh. Trust me!
Oh my goodness you’re SO RIGHT!! Whys haven’t I done this with fresh lemon? I bet that would be WAY more tart and just the flavor I’m looking for! THANK YOU!!
Just curious why the recipe ingredient list has key lime juice and the instructions say lemon juice?
Whoops! Simple typo on my part! Thank you for the heads up – it’s been fixed! Happy baking!
These looked and tasted good but the crust was too crumbly and didn’t hold together (was not overcooked), and they were a little too gooey (it looked perfectly set after baking, so I would not have left it in any longer than I did). Put together you couldn’t eat them with your fingers because they just fell apart. Followed all instructions exactly. Still yummy though.
Oh no! I’m so sorry they didn’t turn out for you! How long did you wait after baking them? I usually make them the morning of or even the day before and they’ve usually set up by then.
I love these lemon bars! The texture of the bars is not what I was expecting coming out of the oven (didn’t seem as gooey, more cakey) but after I let them cool and added the powdered sugar they were perfect. Everyone goes nuts over them!
I’m so glad you love them! They are probably one of my favorite desserts of all time!!
Hi Kaylyyn thank you for the great recipe! You think this lemon bars freeze well? And if yes for how long? Thank you for your time
I’m so glad you tried them and liked them!
I actually haven’t frozen them before – they are always the first gone at the party – so I don’t know! I’m so sorry!