Name: Joanna Gaines Lemon Bars
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: Crust: 1 cup salted butter (cold), 2 cups all-purpose flour, ½ cup powdered sugar.; Filling: 2 cups granulated sugar, 4 large eggs, 6 tbsp all-purpose flour, 2/3 cup fresh lemon juice, 1 tbsp lemon zest.; Garnish: Extra powdered sugar for dusting.

These Joanna Gaines-inspired Lemon Bars are like a little bite of sunshine right in your kitchen. If you’ve followed her Magnolia Table style, you know she’s all about recipes that are simple, beautiful, and meant to be shared. These bars have a thick, buttery shortbread crust that melts in your mouth, topped with a tart, zesty lemon curd that is perfectly balanced—not too sweet, but just sharp enough to make you crave a second piece.

Whenever I make these at home, the smell of the buttery crust browning in the oven is enough to bring everyone to the kitchen. They are my favorite “pick-me-up” dessert for spring brunches or summer potlucks.

Jump to Recipe

💛 Why This Recipe is a Staple in My Kitchen

The Perfect Ratio: A thick, sturdy crust that holds up to a generous, silky layer of lemon filling.
Just 7 Ingredients: You likely already have everything in your pantry.
Make-Ahead Friendly: They actually taste better (and slice cleaner) after chilling in the fridge.
The Ultimate Crowd-Pleaser: It’s hard to find anyone who doesn’t love the bright, classic flavor of a lemon bar.

🍋 What You’ll Need (Ingredients)

To get that rich, signature Magnolia flavor, here is what I use:

For the Shortbread Crust:
- Salted Butter: Cold and cubed.
- All-Purpose Flour: The base for our sturdy crust.
- Powdered Sugar: For a delicate sweetness that melts into the butter.
For the Lemon Filling:
- Fresh Lemons: You’ll need both the juice and the zest. Fresh is a must—bottled juice won’t give you that “zing.”
- Granulated Sugar: To balance the tartness of the citrus.
- Large Eggs: This creates the custard-like structure of the bars.
- All-Purpose Flour: Just a touch to help the lemon layer set firmly.

🥮 How I Make It at Home (Step-by-Step)

The Crust: I start by pulsing the cold butter, flour, and powdered sugar until it looks like coarse crumbs. I press it firmly into a parchment-lined 9×13 baking dish.
The Blind Bake: I bake the crust at 350 for about 18–20 minutes until it’s just starting to turn golden at the edges. This is the secret to preventing a soggy bottom!
The Filling: While the crust is hot, I whisk together the eggs, sugar, lemon juice, zest, and a little flour. I make sure to whisk until the sugar is fully dissolved and the mixture is slightly frothy.
The Pour: I pour the lemon mixture directly over the hot crust. Doing this helps the two layers “bond” together so they don’t separate when you slice them.
The Final Bake: Back into the oven for 20–25 minutes. You’re looking for the center to be set but with a very slight jiggle.
The Chill: This is the hardest part! You must let them cool completely on the counter and then chill them in the fridge for at least 2 hours before slicing.

🎚 Storage & Reheating

To Store: Lemon bars must be kept in the fridge because of the egg-based custard. Keep them in an airtight container for up to 5 days.
Reheating: These are best served cold or at room temperature. I don’t recommend reheating them as the lemon layer will melt.
Freezing: These freeze beautifully! I wrap individual squares in plastic wrap and then foil. They last for 3 months. Just thaw in the fridge for an hour before eating.

🔅 Variations & Swaps

The “Pink” Bar: Swap half the lemon juice for fresh raspberry or strawberry puree for a beautiful pink hue and a berry twist.
The Herbaceous Note: I love adding a teaspoon of finely chopped fresh thyme or rosemary to the crust for a sophisticated, “gourmet” flavor.
Lime Bars: You can swap the lemons entirely for limes to make a “Key Lime” style bar.

⭐ Tips for Success: My “Pro” Secrets

Fresh is Best: Never use bottled lemon juice. The essential oils in the fresh zest are what give these bars their incredible aroma.
The Sift: Sift your powdered sugar before dusting the top. It prevents clumps and makes the bars look professionally finished.
Clean Slices: For those perfect, sharp edges, wipe your knife with a warm, damp cloth between every single cut.
Room Temp Ingredients: Make sure your eggs are at room temperature so they emulsify perfectly into the lemon juice.

🧐 How Do I Know if They Are Set?

The “doneness” of a lemon bar is all in the jiggle. Around the 20-minute mark, give the pan a gentle shake. The edges should be firm and slightly puffed, but the center should still have a slight, Jell-O-like wobble.

If it sloshes like liquid, it needs more time. If it’s completely stiff, you’ve likely overbaked it, which can lead to a rubbery texture. Don’t worry if it looks a little soft—the custard will continue to firm up significantly as it cools and chills in the fridge.

👉 Can Lemon Bars Be Made a Day Ahead?

Absolutely! In fact, I actually prefer making them the day before. Because these bars rely on an egg-based custard, they need several hours in the refrigerator to fully set and for the flavors to develop.

Making them 24 hours in advance gives the shortbread crust a chance to soften just enough to be tender, while the lemon layer becomes perfectly chilled and refreshing. Just keep them covered in the fridge and wait to dust them with powdered sugar until right before you serve them, otherwise, the sugar will dissolve into the moisture of the bars.

How Do You Cut Them Cleanly?

If you’ve ever ended up with a “lemon mess” instead of “lemon bars,” it’s likely because of the temperature or the knife. Here is my foolproof routine for bakery-quality slices:

The Chill: Never try to cut a warm lemon bar. They must be cold—ideally after at least 4 hours (or overnight) in the fridge.
The Lift: I always use a parchment paper sling. Once the bars are chilled, lift the entire block out of the pan and place it on a cutting board.
The Knife: Use a long, sharp chef’s knife.
The Secret Step: Run the knife under hot water and wipe it dry before every single cut. The heat from the blade slices through the butter in the crust and the sticky custard without dragging, giving you those perfect, sharp edges.

🍦 Serving Guide

The Creamy Contrast: A dollop of homemade whipped cream or a scoop of vanilla bean ice cream mellows out the tartness.
The Berry Balance: Fresh raspberries or blueberries add a beautiful color and a natural, juicy sweetness.
The Perfect Sip: Serve with iced Earl Grey tea (the bergamot and lemon are a match made in heaven) or a chilled Sparkling Rosé.

🥃 Best Pairings at a Glance

Occasion	Pair it With…
Casual Brunch	Fresh Berries & Mimosas
Afternoon Tea	Hot Mint Tea
Plated Dessert	Vanilla Ice Cream & Extra Zest

Why Are Lemon Bars Associated with Bisexuality?

If you spend much time in online communities like Reddit or TikTok, you might have noticed lemon bars mentioned as an unofficial symbol of the bisexual community. This actually started around 2017 as a lighthearted internet meme!

It began when a Reddit user joked about “joining the bi side” and getting lemon bars as a welcome treat. The idea took off, turning the dessert into a fun, “if you know, you know” cultural shorthand. While there isn’t a deep historical reason behind it, it has become a sweet way for people to celebrate their identity and find community—and let’s be honest, who wouldn’t want a delicious lemon bar as a welcome gift?

FAQs

Why is there a white “crust” on top of my bars?

This is just air bubbles from whisking the eggs that rose to the top during baking. Don’t worry—a generous dusting of powdered sugar hides it perfectly!

Can I make these in an 8×8 pan?

Yes, but they will be much thicker. You will need to increase the baking time for the filling by about 10–15 minutes.

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Nutrition Facts

(Based on 1 bar, assuming 24 bars per 9×13 pan)

Nutrient	Amount Per Serving	% Daily Value
Calories	185 kcal	—
Total Fat	8g	10%
Saturated Fat	5g	25%
Cholesterol	45mg	15%
Sodium	65mg	3%
Total Carbs	26g	9%
Sugars	18g	—
Protein	2g