I can never resist these lemon bars with their silky, tangy filling and buttery shortbread crust. One bite explains why they disappear from every dessert table.
I’m obsessed with these lemon bars because they hit that sweet-tart spot without messing around. The buttery shortbread crust stays sturdy under a thick, creamy lemon filling, and every bite has that sharp little zing I crave.
I love how fresh lemon juice cuts through the richness, while powdered sugar on top makes them look bakery-case pretty without feeling fussy. And honestly, I never make a pan without sneaking an edge piece first.
The corners? My weakness.
But the center squares are just as good, soft, bright, and ridiculously easy to keep reaching for until the plate is gone again.
Ingredients
- Softened butter makes the crust rich, tender, and honestly kind of irresistible.
- Powdered sugar keeps the crust sweet without making it feel gritty.
- All purpose flour gives the crust that sturdy, cookie-like bite you’ll love.
- Salt balances the sweetness so the bars don’t taste flat.
- Granulated sugar brings the classic sweet-tart lemon bar vibe.
- A little flour in the filling helps it set without turning rubbery.
- Eggs make the lemon layer smooth, creamy, and sliceable.
- Fresh lemon juice is the bright, tangy star.
Bottled just isn’t the same.
- Lemon zest adds a stronger citrus kick, like sunshine in tiny bits.
- Plus, powdered sugar on top makes them look bakery-level with zero stress.
- Basically, these ingredients keep things simple, bright, and totally snackable.
Ingredient Quantities
- 2 sticks unsalted butter (1 cup), softened
- 1/2 cup powdered sugar
- 2 cups all purpose flour for crust
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/4 cup all purpose flour for filling
- 4 large eggs
- 2/3 cup fresh lemon juice (about 3 to 4 lemons)
- 1 tablespoon lemon zest
- Powdered sugar for dusting, about 1/4 cup
How to Make this
1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
2. In a medium bowl, cream 2 sticks unsalted butter (1 cup) until smooth, then beat in 1/2 cup powdered sugar until combined.
3. Add 2 cups all purpose flour and 1/4 teaspoon salt to the butter mixture and mix until a crumbly dough forms.
4. Press the dough evenly into the bottom of the prepared pan to form the shortbread crust. Prick the crust lightly with a fork.
5. Bake the crust on the middle rack for 15 to 18 minutes, or until lightly golden at the edges. Remove from oven but keep the oven on.
6. While the crust bakes, whisk together 1 1/2 cups granulated sugar and 1/4 cup all purpose flour in a bowl. Add 4 large eggs and whisk until smooth.
7. Stir in 2/3 cup fresh lemon juice and 1 tablespoon lemon zest until well combined.
8. Pour the lemon filling over the hot prebaked crust, spreading evenly.
9. Return to the oven and bake for 20 to 25 minutes, or until the filling is set and does not jiggle in the center. Cool completely on a wire rack, then refrigerate for at least 2 hours to firm up.
10. Use the parchment overhang to lift the bars from the pan, dust the top with about 1/4 cup powdered sugar, slice into squares, and serve chilled or at room temperature.
Equipment Needed
1. Oven
2. 9×13 inch baking pan
3. Parchment paper
4. Mixing bowls (medium and large)
5. Electric mixer or sturdy whisk
6. Measuring cups and measuring spoons
7. Rubber spatula or wooden spoon
8. Wire cooling rack
9. Fork (for pricking crust)
FAQ
Easy Lemon Bar Recipe Substitutions and Variations
- Unsalted butter (2 sticks): substitute equal amount of chilled coconut oil for a slightly tropical note; or use softened vegetable margarine for similar texture and flavor neutrality.
- Powdered sugar (1/2 cup and for dusting): make your own by processing 1/2 cup granulated sugar with 1 teaspoon cornstarch until very fine; or use store bought confectioners sugar as listed.
- All purpose flour (crust and filling): swap with a 1-to-1 gluten free baking blend for a gluten free version; or use pastry flour in the crust for a more tender, delicate base.
- Eggs (4 large): for a vegan option use 4 tablespoons ground flaxseed mixed with 12 tablespoons water (let sit 5 minutes) or 1 cup unsweetened applesauce for added moisture though texture will be softer.
Pro Tips
1. Chill the crust briefly if it feels too soft before baking. A 10 to 15 minute rest in the fridge helps it hold together and develop a flakier edge once baked.
2. Use room temperature eggs for the filling. They incorporate more smoothly with the sugar and flour, giving a glossy, even set instead of tiny bubbles or a curdled texture.
3. Strain the lemon juice to remove seeds and pulp, and zest before juicing so you get the most fragrant oils. Fresh juice and zest make a big difference in brightness.
4. Bake the filling until it is just set in the center but not browned. It will finish firming as it cools, so avoid overbaking which can dry the bars and mute the lemon flavor.
5. After cooling, refrigerate for at least two hours, preferably longer, then dust with powdered sugar right before serving. Store leftovers loosely covered in the fridge to keep the powdered sugar from dissolving.
Easy Lemon Bar Recipe
I can never resist these lemon bars with their silky, tangy filling and buttery shortbread crust. One bite explains why they disappear from every dessert table.
16
servings
281
kcal
Equipment: 1. Oven
2. 9×13 inch baking pan
3. Parchment paper
4. Mixing bowls (medium and large)
5. Electric mixer or sturdy whisk
6. Measuring cups and measuring spoons
7. Rubber spatula or wooden spoon
8. Wire cooling rack
9. Fork (for pricking crust)
Ingredients
-
2 sticks unsalted butter (1 cup), softened
-
1/2 cup powdered sugar
-
2 cups all purpose flour for crust
-
1/4 teaspoon salt
-
1 1/2 cups granulated sugar
-
1/4 cup all purpose flour for filling
-
4 large eggs
-
2/3 cup fresh lemon juice (about 3 to 4 lemons)
-
1 tablespoon lemon zest
-
Powdered sugar for dusting, about 1/4 cup
Directions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
- In a medium bowl, cream 2 sticks unsalted butter (1 cup) until smooth, then beat in 1/2 cup powdered sugar until combined.
- Add 2 cups all purpose flour and 1/4 teaspoon salt to the butter mixture and mix until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared pan to form the shortbread crust. Prick the crust lightly with a fork.
- Bake the crust on the middle rack for 15 to 18 minutes, or until lightly golden at the edges. Remove from oven but keep the oven on.
- While the crust bakes, whisk together 1 1/2 cups granulated sugar and 1/4 cup all purpose flour in a bowl. Add 4 large eggs and whisk until smooth.
- Stir in 2/3 cup fresh lemon juice and 1 tablespoon lemon zest until well combined.
- Pour the lemon filling over the hot prebaked crust, spreading evenly.
- Return to the oven and bake for 20 to 25 minutes, or until the filling is set and does not jiggle in the center. Cool completely on a wire rack, then refrigerate for at least 2 hours to firm up.
- Use the parchment overhang to lift the bars from the pan, dust the top with about 1/4 cup powdered sugar, slice into squares, and serve chilled or at room temperature.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 78g
- Total number of serves: 16
- Calories: 281kcal
- Fat: 12.8g
- Saturated Fat: 7.5g
- Trans Fat: 0.21g
- Polyunsaturated: 0.36g
- Monounsaturated: 2.98g
- Cholesterol: 77mg
- Sodium: 56mg
- Potassium: 48mg
- Carbohydrates: 37.5g
- Fiber: 0.5g
- Sugar: 24.4g
- Protein: 3.2g
- Vitamin A: 394IU
- Vitamin C: 3mg
- Calcium: 12.5mg
- Iron: 0.47mg
