This is the Best Lemon Bars Recipe out there! Super easy and made with a graham cracker crust, these classic lemon bars are sweet, tangy, and chewy. Like old-fashioned recipes? You’ll love these lemon squares! For more recipes, visit Meals Made Simple.
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Lemon desserts are so delicious in so many ways. Fresh citrus from lemon curd is mixed with sugar and butter to create a gooey lemon filling that is irresistible and will leave your tastebuds happy. With a dusting of confectioner’s sugar, these quick and easy lemon bars contain the perfect balance of tart and sweet.
Whenever I’m in the mood for a recipe for lemon bars, I usually always make this one because I know it so well like the back of my hand. Once you try this dessert, you will also think it is the best lemon bar recipe out there. We like to bake these lemon squares for the holidays to place on the sweets table. Who doesn’t like a classic citrus square? Lemon or lime–both are great.
- Nonstick Spray, for greasing the pan
- Flour, all-purpose flour or use a 1:1 gluten-free flour blend
- Sugar, brown, white, and powdered
- Butter, softened
- Graham Crackers, crushed
- Lemon Curd
Can I Mail Lemon Bars?
Unless you are shipping the lemon bars with dry ice, you may not want to mail lemon squares because they are naturally softened and gooey in the centers. Any type of heat could make these lemon bars jiggly!
How to Make The Best Classic Lemon Bars Recipe
First, preheat the oven. Line a 13×9 pan with parchment paper.
Lightly spray the parchment paper with nonstick spray.
Next, in a bowl, beat the flour, butter, sugar, crushed graham crackers, and brown sugar with a handheld mixer (or wooden spoon) until it resembles wet sand.
Next, press the mixture into the pan of the pan. Bake for 25 minutes or until golden brown.
Microwave the lemon curd on high for 30 seconds. Remove the curd from the microwave and stir.
Evenly pour the curd over the baked crust.
Bake for 20 to 25 minutes until bubbly.
Remove the dessert from the stove. Allow the lemon dessert to cool inside the pan placed on top of a wire rack.
Lift from the pan (with excess parchment paper), then gently place back on a wire rack to cool for 30 to 45 minutes.
Dust with powdered sugar before serving.
Once the lemon squares stop jiggling when they’ve been shaken, then you will know they are ready and set.
You can tell if you overcooked the lemon bars by shaking them. If the lemon squares do not jiggle, then they may be overcooked.
We would only leave the lemon bars out for five or so hours. Place the lemon bars in an airtight container and place them in the refrigerator to keep them firm.
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- Everything Bars
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Best Lemon Squares Recipe
- 13×9 baking dish
- Parchment paper
- Hand mixer or large wooden spoon
- Mixing bowl
- Sifter (for powdered sugar)
- nonstick spray
- 2 ½ cups all-purpose flour
- 1 cup butter softened
- 3-4 graham crackers crushed; 1 cup
- ⅓ cup brown sugar
- 20 ounces lemon curd two 10-ounce jars
- powdered sugar for dusting
- First, preheat the oven to 350 degrees Fahrenheit.
- Line a 13×9 pan with parchment paper.
- Allow for some to extend over the edge for easy removal.
- Lightly spray the paper with some of the nonstick baking spray.
- Beat flour, butter, sugar, crushed graham crackers, and brown sugar with a handheld mixer (or wooden spoon) until it resembles "wet sand".
- Press into the bottom of the pan. Bake for 25 minutes until light golden brown.
- Microwave lemon curd on high for 30 seconds.
- Remove the curd from the microwave and stir.
- Microwave an additional 30 seconds.
- Next, evenly pour the curd on top of the crust.
- Bake for 20-25 minutes until bubbly.
- Remove from the stove. Let cool for 30 minutes inside of the pan placed on a wire rack (allows for air to get under the dish and cool)
- Lift from pan (with excess parchment).
- Place back on wire rack to cool completely for 30-45 minutes.
- Dust with powdered sugar before serving.
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