Introduction

These Super Easy Lemon Bars are a perfect balance of tangy lemon curd and buttery shortbread crust. They’re simple to make and ideal for a refreshing dessert or snack. Ready in under an hour plus chilling time, they’re a delightful treat for any occasion.

The image shows a stack of three lemon bars placed on a white marbled surface. Each lemon bar has two layers: a thick, bright yellow, glossy lemon filling on top with a slightly textured look and a light beige, crumbly shortbread crust at the bottom. A thin dusting of powdered sugar is lightly sprinkled on the top of the lemon filling. There is a small wedge of fresh lemon resting against the bottom bar on the right side. The overall look is fresh, vibrant, and clean, highlighting the contrast between the smooth lemon layer and the crumbly shortbread layer. 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. For easier cutting later, you can place a parchment paper sling inside and secure the edges with binder clips to prevent collapsing during baking.
Step 2: In a mixer with a paddle attachment, beat the unsalted butter, 1 cup all-purpose flour, and 1/4 cup powdered sugar until the mixture forms light yellow, loose crumbs. Pat this shortbread mixture evenly into the prepared pan. Chill in the freezer or refrigerator for 10-15 minutes (optional if using a glass dish).
Step 3: Preheat the oven to 350ºF and place the chilled crust on the oven’s second rack from the top. Bake for 15-18 minutes or until light golden brown.
Step 4: Remove the crust from the oven and allow to cool slightly while preparing the lemon curd filling.
Step 5: Grate lemon zest into a small bowl and juice 2-3 lemons to measure 1/2 cup of lemon juice. Sift 1/2 cup all-purpose flour into another small bowl.
Step 6: With a whisk attachment on medium-high speed, blend together the lemon juice, lemon zest, eggs, granulated sugar, and sifted flour until well combined.
Step 7: Pour the lemon curd filling over the cooled crust and return to the oven. Bake for 25-30 minutes or until the top is mostly set but the center still jiggles slightly. Check at 25 minutes to avoid overbaking which can cause a thin crust on top.
Step 8: Allow the bars to cool completely in the pan, then cover and refrigerate for at least 1 hour or preferably overnight to set.
Step 9: Before serving, dust the lemon bars with powdered sugar and cut with a sharp knife.

Tips & Variations

Using a parchment paper sling makes removing and cutting the bars much easier.
For a more intense lemon flavor, add an extra teaspoon of lemon zest.
You can substitute half the all-purpose flour with almond flour in the crust for a nutty twist.
Make sure ingredients like butter and eggs are at room temperature for smoother mixing.

Storage

Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. Reheat briefly at room temperature or enjoy chilled. The flavor improves after a day of chilling, making them perfect to prepare in advance.

How to Serve

This image shows a close-up of lemon bars arranged on a white marbled surface, each cut into square shapes. There are two visible layers: the bottom layer is a pale golden crumbly crust, and the top layer is a shiny, bright yellow lemon filling with a smooth texture. The bars on the surface are lightly dusted with white powdered sugar, giving a soft, powdery look. A few lemon slices with pale yellow flesh and bright yellow rind sit on top of some bars around the edges. One lemon bar is held up horizontally in the middle by a woman's hand, showing the two distinct layers and the glossy lemon filling. 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 is recommended for the best bright and fresh flavor, but bottled lemon juice can work in a pinch. Be sure to use pure lemon juice without added preservatives.

How do I prevent the lemon bars from cracking?

Do not overbake. Remove the bars when the edges are set but the center still jiggles slightly. Cooling them gradually and refrigerating before cutting also helps minimize cracking.

Super Easy Lemon Bars Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This super easy lemon bars recipe features a tender, buttery shortbread crust topped with a tangy, smooth lemon curd filling. Perfectly balanced with sweetness and citrus zing, these bars are simple to make and ideal for a refreshing dessert or snack. The recipe involves baking the crust first, then adding the luscious lemon filling and baking again before chilling to set.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes plus chilling time
Yield: 16 lemon bars (4x4 grid) 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)

For Dusting

Powdered Sugar (for dusting)

Instructions

Prepare the Pan: Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, line the pan with a parchment paper sling and secure the sides with binder clips to prevent collapsing during baking.
Make the Shortbread Crust: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, all-purpose flour, and powdered sugar until a light yellow loose crumb forms. Press this mixture evenly into the bottom of the prepared pan. Chill the crust in the refrigerator or freezer for 10-15 minutes (optional if using a glass pan).
Preheat the Oven: Adjust the oven rack to the second level from the bottom and preheat the oven to 350ºF.
Bake the Crust: Bake the chilled crust for 15-18 minutes at 350ºF until it turns light golden brown. Remove from oven and cool slightly.
Prepare Lemon Zest and Juice: Finely grate the lemon zest into a small bowl. Juice 2-3 lemons to yield 1/2 cup of lemon juice and sift the 1/2 cup flour to prepare for the filling.
Mix Lemon Curd Filling: Using a mixer fitted with the whisk attachment, combine lemon juice, lemon zest, eggs, granulated sugar, and sifted flour. Mix on medium-high speed until well blended and smooth.
Assemble and Bake Lemon Bars: Pour the lemon filling evenly over the slightly cooled crust. Return the pan to the oven and bake for 25-30 minutes at 350ºF, until the filling is mostly set but the center still jiggles slightly. Check early to avoid forming a crust on top.
Cool and Chill: Remove from oven and allow the bars to cool completely at room temperature. Then cover and refrigerate for a minimum of 1 hour, preferably overnight, to fully set.
Serve: Dust the chilled lemon bars with powdered sugar and cut into squares using a sharp knife.
Storage: Store lemon bars in an airtight container in the refrigerator for up to 5 days.

Notes

Chilling the shortbread crust before baking helps it hold its shape but can be skipped if using a glass pan.
Use fresh lemons for best flavor and adequate acidity.
Do not overbake the lemon filling to keep the texture creamy; a slight jiggle in the center is ideal.
Using a sharp knife and wiping it between cuts helps achieve clean slices.
For easier removal, lining the pan with parchment paper sling is recommended.

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