Introduction

These super easy lemon bars offer a perfect balance of tangy lemon filling and buttery shortbread crust. With simple ingredients and straightforward steps, this recipe is ideal for a refreshing homemade treat anyone can make.

The image shows a stack of three lemon bars on a white marbled surface. Each bar has two layers: a thick, smooth, glossy yellow lemon filling on top and a light, crumbly, pale beige shortbread crust at the bottom. The top bar is garnished with a small thin slice of lemon. On the right side of the bars, there is a wedge of fresh lemon with bright yellow skin and juicy pale yellow flesh. The background is softly blurred with white and yellow hues, highlighting the bars in the center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Unsalted Butter (room temperature)
1 cup All-Purpose Flour
1/4 cup Powdered Sugar
1/2 cup Lemon Juice (2-3 lemons)
1 tbsp Lemon Zest (finely grated)
3 Large Eggs (room temperature)
1 1/2 cups Granulated Sugar
1/2 cup All-Purpose Flour (sifted)
Powdered Sugar (for dusting)

Instructions

Step 1: Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, place a parchment paper sling inside the pan for easier removal later and secure the edges with binder clips to prevent collapsing during baking.
Step 2: Using a hand mixer or stand mixer with a paddle attachment, beat together the unsalted butter, 1 cup all-purpose flour, and 1/4 cup powdered sugar until the mixture resembles light yellow loose crumbs. Press this shortbread mixture evenly into the bottom of the prepared pan. Chill in the freezer or refrigerator for 10–15 minutes (this step can be skipped if using a glass baking dish).
Step 3: Preheat the oven to 350ºF and adjust the oven rack to the second level from the top. Bake the crust for 15–18 minutes until light golden brown. Remove and allow to cool slightly.
Step 4: While the crust bakes, grate lemon zest into a small bowl, then squeeze fresh lemon juice to measure 1/2 cup. Sift the 1/2 cup all-purpose flour into another small bowl.
Step 5: In a clean bowl, use a hand mixer or stand mixer with a whisk attachment to blend together lemon juice, lemon zest, eggs, granulated sugar, and sifted flour on medium-high speed until smooth and well combined.
Step 6: Pour the lemon filling over the slightly cooled crust and bake again at 350ºF for 25–30 minutes. The top should be just set with the center still slightly jiggly—check at 25 minutes to avoid overbaking.
Step 7: Remove from oven and allow lemon bars to cool completely. Cover and refrigerate for at least 1 hour to set, though chilling overnight yields the best texture.
Step 8: Before serving, dust the lemon bars with powdered sugar and cut using a sharp knife for clean slices.

Tips & Variations

Using a parchment paper sling helps remove bars easily and results in cleaner edges.
Room temperature eggs and butter help create a smooth, even filling and crust.
For extra zest, add an additional teaspoon of lemon zest to the filling.
Swap lemon juice for lime juice for a refreshing twist on classic lemon bars.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 4 days. Before serving, you can bring them to room temperature or enjoy them chilled. Leftovers can be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

The image shows four lemon bars placed on a white marbled surface, each square-shaped bar having two layers: a light golden brown crust at the bottom with a slightly crumbly texture, and a bright yellow lemon filling on top that looks smooth and glossy. The top layer is dusted with powdered sugar, adding a soft white coating. One lemon bar in the center has a small fresh lemon wedge placed on top, adding a bright yellow accent. The bars are close to each other, with some crumbs around them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice provides the best flavor and brightness, but you can use bottled lemon juice in a pinch. Just make sure it’s 100% lemon juice without added sugars or preservatives.

Why is my lemon filling not setting properly?

The filling may not set if underbaked or if the flour is not sifted and fully incorporated. Make sure to bake the bars until the top is almost set and allow them to chill fully before slicing.

Super Easy Lemon Bars Recipe

Print Recipe

★★★★★

4.5 from 65 reviews

This Super Easy Lemon Bars recipe features a buttery shortbread crust paired with a tangy, sweet lemon curd filling. Perfectly baked to a light golden crust with a slightly jiggly, luscious lemon center, these bars are a refreshing dessert that can be prepared with simple ingredients and straightforward steps. Chill them well for a firm texture and dust with powdered sugar for an elegant finish.

Author: Tara
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes plus chilling time
Yield: 9 to 16 lemon bars (depending on cutting size) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Shortbread Crust

1/2 cup Unsalted Butter (room temperature)
1 cup All-Purpose Flour
1/4 cup Powdered Sugar

Lemon Curd Filling

1/2 cup Lemon Juice (2–3 lemons)
1 tbsp Lemon Zest (finely grated)
3 Large Eggs (room temperature)
1 1/2 cups Granulated Sugar
1/2 cup All-Purpose Flour (sifted)

Finishing

Powdered Sugar (for dusting)

Instructions

Prepare and chill the shortbread crust: Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, place a parchment paper sling in the pan and secure with binder clips to prevent the sides from collapsing during baking.
Mix the crust ingredients: Using a hand mixer or stand mixer fitted with a paddle attachment, beat together unsalted butter, all-purpose flour, and powdered sugar until it forms light yellow loose crumbs. Pat the mixture evenly into the bottom of the prepared pan.
Chill the crust: Place the pan in the freezer or refrigerator for 10-15 minutes to firm up the crust. This step can be skipped if using a glass baking dish.
Preheat the oven and bake crust: Adjust oven rack to the second level from the bottom (just above center) and preheat oven to 350°F (175°C). Bake the crust for 15-18 minutes or until it is light golden brown.
Prepare the lemon curd filling: While crust chills or bakes, grate lemon zest and collect in a small bowl. Juice 2 to 3 lemons to yield 1/2 cup lemon juice. Sift the flour into a separate bowl.
Mix filling ingredients: With a hand mixer or stand mixer fitted with a whisk attachment, blend lemon juice, lemon zest, eggs, granulated sugar, and sifted flour on medium-high speed until fully combined.
Assemble and bake lemon bars: Pour the lemon curd filling over the slightly cooled shortbread crust. Return the pan to the oven and bake for 25-30 minutes at 350°F until the top is almost set but the center still jiggles slightly.
Cool and chill: Remove from the oven and allow the bars to cool completely at room temperature. Then cover and refrigerate for at least 1 hour, preferably overnight, to set completely.
Serve: Dust the chilled lemon bars with powdered sugar and cut with a well-sharpened knife. Store any leftovers in an airtight container in the refrigerator.

Notes

Using a parchment paper sling in the pan helps with easy removal and clean cuts.
Chilling the crust before baking prevents it from collapsing during baking.
Check lemon bars at the earliest recommended baking time to avoid overbaking which may cause a thin crust to form on top.
Bars will firm up after chilling, making them easier to cut and serve.
Store lemon bars in an airtight container in the refrigerator for freshness.

Keywords: lemon bars, lemon dessert, lemon curd, shortbread crust, easy lemon bars, baked lemon bars, citrus dessert