Print

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.

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

  1. 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.
  2. 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).
  3. Preheat the Oven: Adjust the oven rack to the second level from the bottom and preheat the oven to 350ºF.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve: Dust the chilled lemon bars with powdered sugar and cut into squares using a sharp knife.
  10. 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

Find it online: https://spiceupwithsophie.com/super-easy-lemon-bars-recipe/