Summer Lemon Bars Dessert Recipe

There’s nothing quite like the bright, zesty burst of a Summer Lemon Bar to chase away the heat of a long July afternoon. With their buttery shortbread base and vibrant citrus filling, these bars strike the perfect balance between tart and sweet – a refreshing treat that practically melts in your mouth.

this Recipe

I started making these lemon bars after a trip to the farmers market left me with more lemons than I knew what to do with. One bite of the smooth, lemony filling and crisp, golden crust, and I knew they’d become a seasonal staple. Best of all? They’re easy to make, budget-friendly, and guaranteed to impress at any picnic or potluck.

Whether you're hosting a backyard barbecue or just craving something sweet and sunny, these Summer Lemon Bars are sure to hit the spot.

Why You’ll Love These Summer Lemon Bars

Say hello to your new favorite warm-weather dessert. These lemon bars are more than just pretty – they deliver bold citrus flavor with minimal effort, making them ideal for any occasion.

They’re surprisingly simple to make. Even if you’re not an experienced baker, this recipe comes together in just a few easy steps. You’ll need basic pantry staples and about 15 minutes of prep time – that’s it.

Perfectly portable for summer events. These bars travel well, hold up beautifully in warm weather, and are easy to slice and serve. Take them to potlucks, picnics, or serve them at a casual family dinner.

They’re budget-friendly and accessible. With just a few lemons, some sugar, flour, and butter, you can whip up an entire tray of treats without breaking the bank.

Crowd-pleasing with universal appeal. Not too tart, not too sweet – just the right balance. Even kids who shy away from citrus desserts tend to come back for seconds.

Once you try these once, you’ll be looking for any excuse to make them again. Let’s take a closer look at what you’ll need to get started.

Ingredients Notes

This recipe keeps things simple by using easy-to-find ingredients, but each one plays a key role in creating that perfect texture and bright flavor you’re after.

Fresh lemons are the star of the show here, and you’ll want to use both the juice and zest. The zest adds an aromatic punch, while the juice brings that signature tangy flavor. You’ll need about 3 to 4 medium lemons to get the perfect balance.

All-purpose flour is used in both the crust and the filling. For the crust, it provides structure and that crumbly shortbread texture. In the filling, a small amount helps thicken the lemon custard just enough to hold its shape without becoming gummy.

Unsalted butter forms the rich, melt-in-your-mouth base of the shortbread crust. Make sure it’s cold and cut into cubes for the best texture. Salted butter can be used in a pinch – just reduce any added salt in the recipe accordingly.

Granulated sugar sweetens both layers but plays a bigger role in the filling, where it balances the acidity of the lemon juice. Don’t reduce the sugar too much or the bars could turn overly tart.

Eggs are essential for the silky lemon filling. They bind everything together and create that smooth, custard-like texture. Be sure to whisk them thoroughly with the sugar before adding the lemon juice to prevent curdling.

You don’t need any fancy equipment for this recipe – just a mixing bowl, a whisk, and an 8x8 or 9x9 inch baking pan. Parchment paper is a helpful bonus for easy removal and slicing.

How To Make These Summer Lemon Bars

Making these lemon bars is easier than you might expect, especially with a few tricks to streamline the process. Here’s how to get that flawless shortbread crust and smooth, tangy filling.

Start by preheating your oven to 350°F (175°C). While the oven heats, line your baking pan with parchment paper, leaving a slight overhang to help lift out the bars later. This one step will save you so much cleanup and make slicing a breeze.

Next, prepare the shortbread crust. In a mixing bowl, combine flour, sugar, and a pinch of salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press it evenly into the bottom of your prepared pan, making sure it’s compact and level. Bake the crust for about 15-18 minutes, or until it’s just starting to turn golden around the edges.

While the crust is baking, start on the lemon filling. In a separate bowl, whisk together the eggs and sugar until the mixture is smooth and slightly pale. Add in the lemon juice, zest, a bit of flour, and a pinch of salt. Whisk until fully combined – the mixture should be bright yellow and slightly frothy.

Once the crust comes out of the oven, pour the filling directly over the hot crust. This helps the filling set better and prevents separation. Return the pan to the oven and bake for an additional 20-25 minutes, or until the center is just set and no longer jiggles when you gently shake the pan.

Remove from the oven and let the bars cool completely in the pan on a wire rack. Once they’re at room temperature, transfer them to the fridge to chill for at least 1 hour. This makes slicing cleaner and enhances the flavor.

From start to finish, the process takes just under an hour and a half, most of which is hands-off. You’ll be rewarded with perfect, sliceable bars that are bursting with citrus sunshine.

Storage Options

These lemon bars store beautifully, making them a great make-ahead option for entertaining or snacking throughout the week.

For short-term storage, place the cooled bars in an airtight container and refrigerate. They’ll stay fresh for up to 5 days. Just be sure to separate layers with parchment or wax paper to prevent sticking.

If you want to keep them even longer, these bars freeze exceptionally well. After cutting, place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container. They’ll keep for up to 2 months without losing flavor or texture.

To thaw, simply leave them in the refrigerator overnight or let them sit at room temperature for about 30 minutes before serving.

When reheating isn’t necessary – these are best enjoyed chilled or at room temperature – you don’t have to worry about losing that delicate lemon flavor or texture.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. You can easily adapt it to suit your taste or what you have on hand.

If you love a more intense citrus flavor, try swapping some of the lemon juice for lime or orange juice. A lemon-lime combo brings a punchy, tropical twist that’s perfect for poolside snacking.

For an extra-special crust, mix in ½ cup of shredded coconut with the flour. It adds texture and a subtle tropical note that pairs beautifully with the tart lemon.

Need to make it gluten-free? Substitute a 1:1 gluten-free baking blend in both the crust and filling. Just make sure your flour blend includes xanthan gum or another binding agent.

Want to dial back the sugar a bit? While I don’t recommend drastically reducing it, you can cut about ¼ cup of sugar from the filling if your lemons are on the sweeter side. Taste the juice first and adjust accordingly.

If you’re serving these for a special occasion, top them with a light dusting of powdered sugar just before serving. It adds a beautiful finish and balances the tangy filling with a little extra sweetness.

Feel free to experiment! This is a forgiving recipe that lets you get creative without risking disaster.

Print