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Lemon Bars are the perfect mix of buttery, sweet, and tangy. Each bite melts in your mouth with the smooth, custardy lemon layer resting over a soft, golden shortbread crust. They taste so sinful, you won’t believe this recipe comes in at just 101 calories each!
Gooey and zesty with that irresistible citrus punch, these easy lemon bars bake up with half the butter most recipes use. My secret pantry ingredient keeps the filling rich and silky while letting the crust stay light and crisp. It’s no wonder these are some of the best lemon bars you’ll ever taste!
What Makes This Recipe So Good
These Lemon Bars strike the perfect balance of tart and sweet, with a buttery shortbread crust that melts in your mouth. The bright, citrusy filling bakes into a soft custard layer that’s smooth, gooey, and packed with lemon flavor in every bite.
What makes this lemon bars recipe so special is how effortlessly it comes together with simple ingredients and half the butter of traditional versions. You’ll love how these easy lemon bars deliver bakery-level flavor and texture while staying light enough to enjoy anytime — truly the best lemon bars you’ll ever bake at home.
What Goes Into These Lemon Bars
You only need a few simple ingredients to make these Lemon Bars — fresh lemons, creamy butter, and a light dusting of sugar to finish.
- Reduced-Fat Butter: Softened butter gives the crust its tender, buttery bite without being too heavy. Using a reduced-fat version keeps these bars light and guilt-free.
- Apple Sauce: This is the secret swap that cuts down on butter while keeping the crust soft and moist. It adds subtle sweetness and richness without extra calories.
- Fresh Lemon Juice: Nothing beats the flavor of real lemons. Freshly squeezed juice gives that bright, tangy punch that makes this lemon bars recipe unforgettable.
- Powdered Sugar: A light dusting on top adds the perfect finishing touch, balancing the tart lemon flavor with just the right amount of sweetness.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Lemon Bars
- Preheat the Oven: Set your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper. This makes cleanup easy and ensures your lemon bars lift out perfectly.
- Mix the Crust Ingredients: In a medium bowl, combine the butter, apple sauce, sugar (or sweetener), flour, and cornstarch. Use a fork or your hands to blend until the mixture looks sandy.
- Form the Base: Pour the crust mixture into the prepared pan and press it down evenly. Bake for about 20 minutes, or until firm and lightly golden.
- Prepare Filling: While the base bakes, whisk the eggs, sugar, lemon juice, and flour until smooth and combined. This creates that silky lemon custard layer.
- Pour Over Base: Once crust is done, give the filling another whisk. Pour it over the warm crust to help the layers bond beautifully.
- Bake Until Set: Return the pan to the oven and bake for another 20–25 minutes, or until the filling is just set in the center.
- Cool and Chill: Let the bars cool for an hour at room temperature, then refrigerate for at least 2 hours. This helps the lemon layer firm up for clean slices.
- Dust and Serve: Before serving, dust with powdered sugar (or sweetener). Cut into 20 neat squares and enjoy these refreshing easy lemon bars any time of day.
These Lemon Bars pair beautifully with light, refreshing drinks or something a little indulgent to balance their tangy sweetness. Sip on a chilled White Peach Iced Tea for a floral, fruity refresh between bites, or enjoy them alongside Strawberry Coconut Mojitos for a tropical twist that complements the lemon’s brightness. If you’re craving something richer, a square of Fudgy Chocolate Brownies makes the perfect companion — chocolate and lemon are a surprisingly dreamy duo.
Tips For Making Lemon Bars
- Always use freshly squeezed lemon juice — trust me, bottled juice just doesn’t have that bright, sunny flavor that makes these bars pop.
- Make sure the crust turns slightly golden before adding the filling. That little bit of color keeps it crisp and buttery underneath the gooey lemon layer.
- Whisk the filling well right before pouring it over the crust so it bakes up silky smooth with no eggy texture.
- Let the bars cool completely, then chill them before slicing. It’s the secret to getting clean, picture-perfect squares.
Recipe FAQ’s
Freshly squeezed lemon juice gives the best flavor and brightness. Bottled juice will work in a pinch, but it just doesn’t have that same fresh, tangy kick.
They’re ready when the center is just set and no longer jiggly. Don’t overbake — you want that soft, custardy texture, not a rubbery one.
A few small cracks are normal! It usually happens when they’re slightly overbaked or cooled too quickly. Just dust with powdered sugar and no one will notice.
Lemon Bars
Ingredients
Crust:
- 4 tablespoons reduced fat butter room temperature
- 2 tablespoons unsweetened apple sauce
- 1/4 cup powdered sugar or powdered sweetener
- 1 cup all-purpose flour plain flour
- 2 tablespoons cornstarch corn flour
- 1 tablespoon lemon zest
Filling:
- 3 extra large eggs
- 1 cup superfine sugar or caster sugar, or powdered sweetener
- 1/3 cup lemon juice fresh squeezed, 2-3 lemons
- 2 tablespoons plain flour all-purpose flour
Topping:
- 2-3 tablespoons powdered sugar or powdered sweetener
Instructions
- Preheat oven to 350°F (175°C). Line a 8×8-inch pan with parchment paper; set aside.
- In a medium-sized bowl, combine together the butter, apple sauce, sugar (or sweetener), flour and cornstarch. Using a fork or your hands, blend ingredients together until sandy in consistency.
- Pour into lined pan and press down evenly to form a base; bake for 20 minutes, or until firm and slightly golden.
- While the base is baking, whisk the filling ingredients until well combined. As soon as the base comes out of the oven, give the filling one more whisk and pour the filling over the base.
- Return to the oven and bake for an additional 20-25 minutes, or until just set.
- Allow to cool for an hour before refrigerating for about 2 hours. Dust with confectioners, powdered or icing sugar (or powdered sweetener).
- Cut into 20 squares and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am so drawn to your recipes……….absolutely delicious!
Hi there,
I love the recipe!
One issue I had though is the crust came out really chewy and hard. How can I fix that ?
Thanks ?
Oh no! I am so sorry! It may have over baked in the oven. I am so sorry. I hope you will try it again.
Looks and sounds delicious!! Would it be suitable to freeze?
I have never tried to freeze lemon bars but it sounds delicious to have on hand when needed. Let me know how they taste when you take them out.
They freeze great!!! I do that all the time, and the flavor and/or texture do not suffer at all.
Hello there, I’m from Australia and just wondering is all these recipes in US cup measures, as ours are different thank you
Hi Debbie. I’m in Australia also and find when baking with either cup, they turn out exactly the same 🙂 We tested these with both and both turned out identical.
Love this recipe! The soft, lemony curd filling is absolutely spot-on and you’d never think there wasn’t any butter/added fat in it. I add the zest from the lemons into the filling too to really amp up the lemon flavour.
That is great to hear! These are one of my favorites and pretty simple to make. I am so glad that you enjoyed them! XO
Can u use Ghee butter and powdered sugar for the crust can u add in some dry roasted nuts?
Yes, of course! It may alter the taste and even the texture but it will still taste great! Let me know how it turns out!
I Use To Make This With Condne
Can you use reconstituted lemon juice in this recipe?
so happy to have found your site…
Love ur stuff ❤️❤️❤️❤️