These Lemon Buttermilk Bars are rich, creamy, and perfectly balanced between sweet and tangy. Built on a tender, buttery shortbread crust and topped with a silky lemon filling, they bake into soft, custard-like bars with a lightly golden top. The combination of fresh lemon juice, zest, and buttermilk creates a smooth texture and bright flavor that melts in your mouth.
Perfect for spring, summer, or anytime you crave a refreshing dessert, these bars are simple to make yet taste bakery-worthy.
Who Is This Recipe For?
This recipe is ideal for:
- Lemon dessert lovers 🍋
- Home bakers who enjoy easy bar desserts
- Anyone looking for a crowd-pleasing treat
- Holiday gatherings, bake sales, and potlucks
- Beginners wanting a reliable, no-fail dessert
If you love lemon bars but want something creamier and richer, this recipe is for you.
Why It’s Great
- Ultra-creamy texture thanks to eggs and buttermilk
- Bright lemon flavor without being too sour
- Buttery homemade crust that holds its shape
- Simple ingredients you likely already have
- Perfect make-ahead dessert
These bars slice beautifully and taste even better the next day.
Kitchen Equipment Needed
- 9×9-inch baking pan
- Aluminum foil or parchment paper
- Food processor (or pastry cutter)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire cooling rack
How to Make Lemon Buttermilk Bars
Ingredients
For the Crust
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 3–5 tablespoons ice water
For the Filling
- 4 large eggs
- 4 egg yolks
- 2 cups sugar
- 2 cups all-purpose flour
- 1 cup buttermilk, room temperature
- ½ cup (1 stick) unsalted butter, melted
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Prepare the Pan
Preheat oven to 350°F (175°C). Line a 9×9-inch pan with foil, leaving overhang for easy removal. Lightly grease. - Make the Crust
In a food processor, pulse flour, salt, and cold butter until crumbly. Add ice water one tablespoon at a time until the dough comes together. - Press & Bake
Press the dough evenly into the bottom of the pan. Bake on the lowest rack while preparing the filling (about 10 minutes). - Prepare the Filling
Whisk sugar, flour, and salt in a bowl. Add eggs and yolks, then whisk in buttermilk, vanilla, lemon juice, and zest. Slowly pour in melted butter, whisking until smooth. - Bake
Pour filling over the crust and bake for 50–60 minutes, until the top is lightly golden and set. - Cool & Serve
Let cool completely on a wire rack. Dust with powdered sugar if desired, then slice into bars.
Storage
- Room Temperature: Up to 1 day in an airtight container
- Refrigerator: 4–5 days, covered
- Freezer: Freeze sliced bars for up to 2 months
- Tip: Chill before slicing for clean edges
FAQ
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Why use buttermilk?
Buttermilk adds richness and a subtle tang, creating a smooth, creamy texture.
How do I know they’re done?
The center should be set with a slight jiggle—no liquid movement.
Can I make this ahead?
Yes! These bars taste even better the next day after chilling.
Conclusion
These Lemon Buttermilk Bars are the ultimate citrus dessert—creamy, bright, and irresistibly smooth. With a buttery crust and a luscious lemon filling, they’re easy enough for beginners yet elegant enough for special occasions. Whether served chilled or at room temperature, one thing is guaranteed: they’ll disappear fast.
