Super Easy Lemon Bars Recipe
Introduction
These super easy lemon bars combine a buttery shortbread crust with a tangy lemon curd filling for a bright, refreshing dessert. Perfect for any occasion, they are simple to make and irresistible to eat.
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, line it with parchment paper and secure with binder clips to prevent collapsing during baking.
- Step 2: Using a mixer with paddle attachment, beat together the butter, 1 cup flour, and 1/4 cup powdered sugar until crumbly. Press this shortbread mixture evenly into the bottom of the pan. Chill for 10-15 minutes in the freezer or refrigerator (skip if using a glass pan).
- Step 3: Preheat oven to 350ºF and position rack just above center. Bake the crust for 15-18 minutes until light golden brown. Remove and let cool slightly.
- Step 4: In a small bowl, combine lemon zest and juice. In another bowl, sift the 1/2 cup flour. Using a whisk attachment, mix lemon juice, zest, eggs, granulated sugar, and sifted flour on medium-high until smooth and well blended.
- Step 5: Pour lemon curd filling over the warm crust. Return to the oven and bake for 25-30 minutes, until the top is mostly set but the center still jiggles slightly. Check at 25 minutes to avoid overbaking.
- Step 6: Remove from oven and allow to cool completely. Cover and refrigerate for at least 1 hour, preferably overnight, to set fully.
- Step 7: Before serving, dust with powdered sugar and cut with a sharp knife into bars.
Tips & Variations
- Chill the crust before baking to ensure a firm, crumbly base.
- Use fresh lemons for best flavor and aroma.
- For easy slicing, warm your knife under hot water, then dry before cutting.
- Try adding a pinch of turmeric for natural yellow color without altering taste.
Storage
Store lemon bars in an airtight container in the refrigerator for up to 5 days. Reheat briefly at room temperature before serving if desired, but they are best enjoyed chilled.
How to Serve
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 bottled lemon juice can be used in a pinch. Just be sure it’s 100% lemon juice without added preservatives or sweeteners.
Why is the filling still jiggly when I take it out of the oven?
The filling will firm up as it cools and chills in the refrigerator. Slight jiggle means it’s perfectly baked; overbaking can cause cracks or a tough top layer.
PrintSuper Easy Lemon Bars Recipe
These super easy lemon bars feature a buttery shortbread crust topped with a tangy, smooth lemon curd filling. Perfectly balanced between sweet and tart, they are a delightful treat for any occasion and simple enough for novice bakers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 9–16 bars (depending on cut 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 (from 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)
For Dusting
- Powdered Sugar
Instructions
- Prepare the baking pan: Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, place a parchment paper sling inside the pan clipped with binder clips to help with easier cutting and prevent the sides from collapsing during baking.
- Make the shortbread crust: Using a hand or stand mixer fitted with a paddle attachment, beat together the unsalted butter, 1 cup all-purpose flour, and 1/4 cup powdered sugar until the mixture forms light yellow loose crumbs. Pat this mixture evenly into the bottom of the prepared pan. Chill in the freezer or refrigerator for 10-15 minutes to firm up, unless using a glass baking dish.
- Preheat and bake crust: Adjust the oven rack to the second level from the bottom (just above center) and preheat the oven to 350ºF. Bake the crust for 15-18 minutes until light golden brown. Remove and let cool slightly.
- Prepare the lemon curd filling: Finely grate lemon zest into a small bowl. Juice the lemons using a juicer to yield 1/2 cup lemon juice. Sift 1/2 cup flour into a separate small bowl. Using a hand or stand mixer with a whisk attachment, blend together lemon juice, lemon zest, 3 large eggs, 1 1/2 cups granulated sugar, and sifted flour on medium-high speed until smooth and well combined.
- Bake lemon bars: Pour the lemon filling over the slightly cooled crust. Return the pan to the oven and bake for 25-30 minutes at 350ºF until the top is almost set but the center still jiggles slightly. Check at 25 minutes to avoid forming a thin crust on top.
- Cool and chill: Remove from oven and let cool completely at room temperature. Cover and refrigerate for at least 1 hour, preferably overnight, to fully set the bars.
- Serve: Just before serving, dust the lemon bars with powdered sugar. Cut into squares with a well-sharpened knife. Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Notes
- Using a parchment sling with clips makes it easier to lift the bars from the pan for cutting.
- Chilling the crust before baking firms it up and prevents shrinking; optional if using glass bakeware.
- Check lemon bars at the earliest recommended baking time to avoid overbaking and a crusty top layer.
- Room temperature eggs and butter help with better mixing and texture.
- Bars keep well refrigerated for up to 5 days in an airtight container.
Keywords: lemon bars, lemon dessert, shortbread crust, lemon curd, easy lemon bars, tart dessert
