These Luscious Lemon Cream Bars are a sunshine-filled dessert that hits every note — bright citrus, silky texture, buttery crumb, and just the right sweetness. The base is a tender graham shortbread crust that melts in your mouth, while the filling is luxuriously smooth, bursting with fresh lemon flavor, and finished with a snowy dusting of powdered sugar. Simple ingredients, elegant results — this recipe proves that classic lemon bars can be elevated into something truly gourmet.

Every bite delivers contrast: the crumbly warmth of the crust, the creamy lemon custard that’s both tart and rich, and the delicate sweetness of powdered sugar on top. They slice cleanly, hold beautifully, and taste even better chilled. Serve them after brunch, at afternoon tea, or as a refreshing finish to any meal — these bars never disappoint.

Why You’ll Love This Recipe

• Perfectly balanced flavor: Tangy lemon curd meets smooth cream filling — never too sweet, never too sharp.
• Buttery base: A graham shortbread crust that’s crisp on the edges and tender underneath.
• Velvety texture: The creamy lemon layer is silky and sets beautifully without cracks.
• Simple prep: No mixers or complicated steps — just whisk, pour, and bake.
• Beautiful presentation: That golden-yellow color with a dusting of sugar looks irresistible.

Ingredients (Makes 12–16 bars)

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup brown sugar, packed
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Lemon Cream Filling

• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 4 large eggs
• 2/3 cup freshly squeezed lemon juice (from about 3–4 lemons)
• 2 tablespoons finely grated lemon zest
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Topping

• Powdered sugar, for dusting

Equipment

• 8×8-inch baking pan (metal or glass)
• Parchment paper
• Whisk and rubber spatula
• Fine mesh sieve

Instructions

1) Prepare the crust

Preheat your oven to 350°F. Line your baking pan with parchment paper, leaving an overhang for easy removal later. In a medium bowl, combine graham cracker crumbs, brown sugar, and salt. Pour in the melted butter and stir until evenly coated. Press the mixture firmly into the bottom of the pan with the back of a measuring cup. Bake for 10–12 minutes, until lightly golden and fragrant. Set aside to cool slightly while you make the filling.

2) Make the lemon cream filling

In a large bowl, whisk sugar, flour, cornstarch, and salt until combined. Add the eggs one at a time, whisking until smooth after each addition. Stir in lemon juice, zest, heavy cream, and vanilla extract until the mixture is fully blended and glossy. Strain the filling through a fine sieve into a clean bowl to remove any zest pieces or air bubbles — this ensures a smooth, velvety texture.

3) Bake

Pour the lemon mixture over the slightly cooled crust. Bake for 25–28 minutes, or until the edges are set and the center has a gentle wobble when you move the pan. Avoid overbaking — the filling will continue to set as it cools.

4) Cool completely

Let the bars cool in the pan for at least 1 hour, then refrigerate for another 2 hours (or overnight) for the perfect clean slice. Once chilled, lift them out using the parchment paper, dust generously with powdered sugar, and cut into neat squares with a hot, dry knife.

Pro Tips

• Use fresh lemons: Bottled juice lacks the brightness and floral notes of fresh citrus.
• Strain the filling: Essential for a smooth, restaurant-quality custard texture.
• Chill before slicing: The cream layer needs time to firm up for those clean, professional cuts.
• Wipe the knife between cuts: Keeps the layers sharp and the powdered sugar pristine.
• Don’t skimp on the zest: It adds depth and true lemon aroma.

Flavor & Texture Breakdown

These bars strike the perfect balance: buttery, crisp crust; creamy, citrus-bright filling; and a cloud of powdered sugar for contrast. The flavor opens with bold lemon brightness, followed by the gentle richness of cream and vanilla. The texture is soft but structured — no rubbery curd, no soggy base, just pure lemon-luxury in every bite.

Make-Ahead & Storage

• Make-ahead: Perfect for entertaining — bake a day in advance and chill overnight.
• Storage: Keep in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individually and freeze up to 2 months. Thaw in the fridge before serving.

Variations

• Lavender Lemon Bars: Infuse the sugar with dried lavender buds before mixing for a delicate floral note.
• Coconut Lemon Bars: Add 1/2 cup shredded coconut to the crust and replace half the cream with coconut milk.
• Meyer Lemon Version: Use Meyer lemons for a sweeter, more aromatic twist.
• Lemon-Lime Bars: Replace 1/4 of the lemon juice with lime juice for a punchier citrus mix.

Quick Recipe Card

• Prep Time: 20 minutes
• Bake Time: 25–28 minutes
• Chill Time: 2 hours
• Total Time: About 3 hours
• Yield: 12–16 bars

1. Mix and press graham crust; bake at 350°F for 10–12 minutes.
2. Whisk lemon cream filling; strain and pour over crust.
3. Bake for 25–28 minutes, cool completely, and chill 2 hours.
4. Dust with powdered sugar before slicing and serving.

Serving Suggestions

• Serve chilled with whipped cream or a dollop of crème fraîche.
• Pair with tea, prosecco, or a chilled glass of limoncello for an elegant touch.
• For extra visual appeal, add a thin lemon slice or zest curls before serving.

Conclusion

Luscious Lemon Cream Bars are the ultimate combination of tangy, creamy, and buttery goodness — a timeless treat that feels light yet deeply satisfying. They’re simple enough for everyday baking, yet refined enough for special occasions. With that signature lemon brightness and melt-in-your-mouth texture, this recipe will become your new go-to whenever you crave something fresh, elegant, and truly irresistible.