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Super Easy Lemon Bars Recipe

4.7 from 58 reviews

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.

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 23 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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