Recipe

Festive Lemon Bar Recipe

Bright, silky, and creamy lemon bars with a buttery shortbread crust and a smooth citrus filling that sets up like a dream.

By Matt Campbell

•

4.8

A tray of lemon bars with powdered sugar on top, cut into neat squares on parchment paper

Jump to Recipe

Lemon bars are the dessert equivalent of opening the curtains on a gray day. They are sunny, sharp, and somehow still cozy. This festive version keeps the classic buttery shortbread base, but the filling leans extra silky and creamy thanks to a little dairy and a gentle bake that avoids that rubbery texture.

These are the bars I bring when I want something that feels special without turning my kitchen into a stress zone. They slice clean, travel well, and that powdered sugar top makes them look like you actually had your life together when you made them. Spoiler: you can absolutely make them in sweatpants.

Why It Works

Crisp, buttery crust: Pre-baking the shortbread gives you that clean snap at the bottom instead of a soggy situation.
Silky, creamy lemon layer: Lemon juice, zest, and a touch of dairy make the filling smooth and lush.
Bright flavor without bitterness: Lemon zest brings aroma and punch, while careful baking keeps the citrus tasting fresh.
Neat slices: A full chill plus a powdered sugar finish means picture-worthy squares with minimal crumbling.

Pairs Well With

Storage Tips

Keep Them Fresh

Fridge: Store bars in an airtight container for up to 5 days. I like placing parchment between layers so the tops stay pretty. Note: the crust can soften a bit and the filling may weep slightly over time, but they are still very good.
Powdered sugar timing: For the cleanest look, dust with powdered sugar right before serving. In the fridge it can dissolve a bit.
Freeze: Freeze sliced bars (no powdered sugar) in a single layer until firm, then transfer to a freezer bag or container. They keep well for up to 2 months.
Thaw: Thaw in the refrigerator overnight or at room temperature for about 30 to 60 minutes, then dust with powdered sugar.

Allergen note: Contains gluten, dairy, and eggs.

Common Questions

How do I know the lemon layer is done?

The center should look set and not liquidy when you gently jiggle the pan. A tiny wobble is fine. It will finish setting as it cools.

Can I use bottled lemon juice?

You can, but fresh lemon juice and zest taste brighter and less flat. If you are going festive, fresh is worth it.

Why did my filling crack?

Usually it is from over-baking or a too-hot oven. Pull the bars when the center is just set, and let them cool gradually at room temperature before chilling.

Can I make these ahead?

Yes. Lemon bars are a fantastic make-ahead dessert. Make them the day before, chill overnight, and dust with powdered sugar right before serving.

Do I have to strain the filling?

Not required, but if you want a super smooth, bakery-style texture, straining is a quick upgrade.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan
Parchment paper (highly recommended for easy lifting)
Nonstick spray or a little butter (to help the parchment stay put)
Mixing bowls (1 medium, 1 large)
Whisk
Microplane or fine grater (for zest)
Citrus juicer
Fine-mesh sieve (optional, for extra-smooth filling)
Measuring cups and spoons

I love big cooking projects, but dessert is where I want the least drama and the most payoff. Lemon bars hit that sweet spot. I started making them when I needed a reliable bring-along for gatherings where everyone is already overloaded on heavy sweets. The first time I nailed the crust crispness and got the filling creamy instead of stiff, I caught myself doing the most obnoxious thing: standing at the counter, eating a corner piece, nodding like I was judging a cooking competition. That is when you know it is a keeper.

Festive Lemon Bar Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes (+ 2 hours chilling)

Servings 24 bars (about 2x2-inch squares)

Ingredients

For the Shortbread Crust

2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon fine salt
1 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract (optional, but cozy)

For the Silky Lemon Filling

2 cups granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon fine salt
6 large eggs, room temperature
1 cup fresh lemon juice (about 6 to 8 medium lemons)
2 tablespoons lemon zest
1/2 cup heavy cream (or half-and-half for slightly lighter)
1/2 teaspoon vanilla extract (optional, rounds it out)

To Finish

Powdered sugar, for dusting
Optional festive garnish: extra lemon zest or a few fresh raspberries on the platter

Instructions

Prep the pan and oven. Heat oven to 350°F. Lightly spray or butter the pan, then line with parchment paper, leaving overhang on the long sides for easy lifting (the spray helps the parchment behave).
Make the crust. In a medium bowl, whisk flour, powdered sugar, and salt. Add melted butter (and vanilla if using) and stir until a thick, sandy dough forms. Press firmly and evenly into the pan. Use the bottom of a measuring cup to really pack it down.
Bake the crust. Bake for 18 to 22 minutes, until the edges are lightly golden and the center looks set. Keep the oven on.
Mix the filling. While the crust bakes, whisk sugar, flour, and salt in a large bowl. Add eggs and whisk just until smooth and combined, but do not whip in a ton of air (less foam equals a smoother top). Whisk in lemon juice, lemon zest, cream, and vanilla (if using) until fully combined. For an extra-silky texture, strain through a fine-mesh sieve into a bowl or measuring pitcher.
Pour and bake. Pour filling over the hot crust. Bake for 20 to 25 minutes, until the center is set and only slightly wobbly when you gently shake the pan.
Cool, then chill. Cool at room temperature for about 1 hour, then refrigerate for at least 2 hours (overnight is even better for clean slices).
Slice and finish. Lift the slab out using the parchment overhang. For the cleanest cuts, use a sharp knife and wipe the blade between cuts. For extra-neat squares, run the knife under hot water, wipe it dry, then slice. Dust generously with powdered sugar right before serving.

My small trick: If you want crisp edges, chill the bars fully before slicing. If you want softer, creamier bites, let them sit at room temperature for 10 minutes before serving.

Nutrition information is estimated.

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