Easy Lemon Bars
These Easy Lemon Bars feature a buttery shortbread crust topped with a smooth, tangy lemon filling. Made with simple pantry ingredients and fresh lemon juice, this easy lemon bars recipe is perfect for bake sales, holidays, summer parties, and everyday desserts.
Ingredients
- For the Shortbread Crust
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- For the Lemon Filling
- 4 large eggs room temperature
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice about 3–4 lemons
- 1 tablespoon lemon zest
- ¼ cup all-purpose flour
- For Topping
- Powdered sugar for dusting
Instructions
- Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper.
- Lightly spray with nonstick spray.
- Make the Crust
- In a mixing bowl, cream butter and sugar until smooth.
- Add flour and salt. Mix until crumbly dough forms.
- Press mixture firmly and evenly into the prepared pan.
- Bake for 18–20 minutes, until lightly golden.
- Make the Filling
- While crust bakes, whisk eggs and sugar until smooth.
- Add lemon juice, lemon zest, and flour.
- Whisk until fully combined and smooth.
- Bake the Bars
- Pour lemon filling over the hot crust.
- Return to oven and bake 20–25 minutes.
- The center should be set and no longer jiggle.
- Cool & Serve
- Cool completely at room temperature.
- Refrigerate for at least 2 hours before slicing.
- Dust with powdered sugar before serving.
- Slice with a sharp knife, wiping between cuts for clean edges.
Notes
- Always use fresh lemon juice for best flavor.
- Do not overbake; filling firms up as it cools.
- Chill before slicing for clean, neat squares.
- Store refrigerated for up to 5 days.
- Can be frozen for up to 2 months (texture may soften slightly).