Easy Lemon Bars

Lemon Bars

Tangy and sweet, these lemon bars feature a buttery shortbread crust topped with a bright, zesty lemon filling. Perfectly balanced in flavor, they’re a refreshing dessert for spring and summer gatherings, or any time you crave a citrusy treat.

Ingredients

For the Crust:

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar

• 2 cups all-purpose flour

• 1/4 tsp salt

For the Lemon Filling:

• 4 large eggs

• 1 1/2 cups granulated sugar

• 1/4 cup all-purpose flour

• 2/3 cup fresh lemon juice (about 3–4 lemons)

• Zest of 2 lemons

Optional Topping:

• Powdered sugar for dusting

Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.

2. Prepare the Crust:
   In a medium bowl, cream together butter and sugar until light and fluffy. Stir in flour and salt until combined. Press evenly into the prepared baking dish.

3. Bake the Crust:
   Bake for 18–20 minutes, or until lightly golden. Remove from oven and let cool slightly.

4. Prepare the Lemon Filling:
   In a separate bowl, whisk together eggs, sugar, flour, lemon juice, and lemon zest until smooth and well combined.

5. Pour Filling Over Crust:
   Pour the lemon mixture over the slightly cooled crust.

6. Bake Again:
   Bake for 20–25 minutes, or until filling is set and lightly golden around the edges.

7. Cool and Serve:
   Allow to cool completely in the pan. Dust with powdered sugar before cutting into squares or rectangles.

Equipment

• 9×13-inch baking dish

• Mixing bowls

• Whisk

• Measuring cups and spoons

• Zester or microplane

• Spatula

• Knife for cutting

• Optional: Parchment paper

Timing

• Prep Time: 15 minutes

• Cook Time: 40–45 minutes

• Total Time: 55–60 minutes

Serving Size
Makes 16 squares

Lemon Bars

Tangy and sweet, these lemon bars feature a buttery shortbread crust topped with a bright, zesty lemon filling. Perfectly balanced in flavor, they’re a refreshing dessert for spring and summer gatherings, or any time you crave a citrusy treat.

Print Recipe

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr

Equipment

• 9x13-inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Zester or microplane
• Spatula
• Knife for cutting
• Optional: Parchment paper

Ingredients

• For the Crust:
• 1 cup 2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• For the Lemon Filling:
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 2/3 cup fresh lemon juice about 3–4 lemons
• Zest of 2 lemons
• Optional Topping:
• Powdered sugar for dusting

Instructions

• Preheat Oven:
• Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line with parchment paper.
• Prepare the Crust:
• In a medium bowl, cream together butter and sugar until light and fluffy. Stir in flour and salt until combined. Press evenly into the prepared baking dish.
• Bake the Crust:
• Bake for 18–20 minutes, or until lightly golden. Remove from oven and let cool slightly.
• Prepare the Lemon Filling:
• In a separate bowl, whisk together eggs, sugar, flour, lemon juice, and lemon zest until smooth and well combined.
• Pour Filling Over Crust:
• Pour the lemon mixture over the slightly cooled crust.
• Bake Again:
• Bake for 20–25 minutes, or until filling is set and lightly golden around the edges.
• Cool and Serve:
• Allow to cool completely in the pan. Dust with powdered sugar before cutting into squares or rectangles.

Servings: 16 squares

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice provides the best flavor and bright citrus aroma.

Can I make the crust gluten-free?
Yes. Use a gluten-free all-purpose flour blend in place of regular flour.

Can I make the filling ahead of time?
Yes. Prepare the filling while the crust is baking or make it a few hours in advance. Assemble and bake just before serving.

Can I add more lemon flavor?
Yes. Add extra lemon zest or a teaspoon of lemon extract for a more intense citrus flavor.

Can I use a different sweetener?
Yes. Granulated sugar can be substituted with coconut sugar or a sugar blend, but taste and texture may slightly vary.

Do I need to dust with powdered sugar?
No, it’s optional. Powdered sugar adds sweetness and a decorative touch.

Can I make these bars ahead of time?
Yes. Lemon bars taste even better after chilling in the refrigerator for a few hours, which allows the filling to set completely.

Can I freeze lemon bars?
Yes. Wrap tightly in plastic wrap and aluminum foil or store in an airtight container for up to 2 months.

How do I get clean, neat cuts?
Use a sharp knife and wipe it clean between cuts. Chill bars for at least 30 minutes for easier slicing.

Can I make mini lemon bars?
Yes. Use a smaller pan or muffin tin to create individual servings, adjusting baking time accordingly.

How To Store Lemon Bars

Refrigerator:
Store cooled lemon bars in an airtight container for up to 4–5 days.

Freezer:
Wrap individual bars in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Serving Tips:
Dust with powdered sugar just before serving for a fresh, decorative look. Perfect for picnics, parties, or a bright dessert anytime.