There’s something magical about that first bite of a perfect lemon bar—the buttery shortbread crust giving way to a bright, tangy lemon filling that dances between sweet and sour. These Easy Lemon Bars aren’t just a dessert; they’re sunshine in edible form. Whether you’re looking for a crowd-pleasing potluck contribution or a simple weekend baking project, these bars deliver impressive results without complicated techniques or hard-to-find ingredients.
Why This Recipe is Awesome
What makes these Easy Lemon Bars truly special is their perfect balance.
The contrast between the crisp, buttery shortbread base and the silky, vibrant lemon layer creates a textural experience that’s utterly satisfying. Unlike many lemon desserts that rely on artificial flavoring, these bars showcase real lemon zest and juice, giving them an authentic brightness that can’t be faked. The recipe is wonderfully forgiving for beginners but produces results that even experienced bakers will appreciate.
Perhaps best of all, these bars require minimal active time in the kitchen—most of the magic happens in the oven while you attend to other things. They’re equally at home at an elegant brunch or packed in a lunchbox, making them one of the most versatile desserts in your repertoire.
Equipment needed: 8×8 or 9×9 baking pan, parchment paper, mixing bowls, whisk, measuring cups, lemon zester
Easy Lemon Bars
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into small cubes
For the Lemon Filling
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice from about 3-4 lemons
- 2 tablespoons lemon zest from about 2 lemons
- Powdered sugar for dusting
Instructions
- Prepare your baking dish. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
- Make the shortbread crust. In a medium bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press and pre-bake the crust. Pour the crumbly mixture into your prepared pan and press firmly into an even layer. Bake for 15-18 minutes until the edges are just beginning to turn golden.
- Prepare the lemon filling while the crust bakes. In a medium bowl, whisk the eggs, sugar, flour, and salt until smooth. Add the lemon juice and zest, whisking until well combined.
- Pour the filling over the hot crust. When the crust is done pre-baking, remove it from the oven and immediately pour the lemon filling over the hot crust.
- Bake until set. Return the pan to the oven and bake for an additional 18-22 minutes, or until the filling is set and doesn’t jiggle when you gently shake the pan.
- Cool completely before cutting. Allow the bars to cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours or overnight for the cleanest cuts.
- Finish and serve. Lift the bars out using the parchment paper overhang, dust generously with powdered sugar, and cut into 16 squares. For the cleanest cuts, wipe your knife clean between slices.
Notes
- For extra lemon flavor, add 1/4 teaspoon of lemon extract to the filling mixture.
- The bars will keep in an airtight container in the refrigerator for up to 4 days.
- These bars freeze beautifully for up to 3 months. Wrap them individually and thaw in the refrigerator before serving.
- For a cleaner presentation, freeze the bars for 30 minutes before cutting with a warm knife.
- Bring ingredients to room temperature before beginning for the smoothest filling.
Calories & Nutritional Info
- Calories: Approximately 165 calories per bar
- Fat: 7g (4g saturated)
- Carbohydrates: 24g
- Protein: 2g
- Allergens: Contains wheat, dairy, eggs
- Dietary notes: Vegetarian, nut-free
Common Mistakes to Avoid
- Undermixing the crust ingredients: The butter should be thoroughly incorporated into the dry ingredients for a cohesive shortbread base.
- Overbaking: The filling should be just set but still have a slight wobble in the center when you remove it from the oven.
- Cutting too soon: Patience is key! Cutting warm bars will result in a messy presentation and filling that isn’t fully set.
- Using bottled lemon juice: The flavor difference between fresh and bottled is significant in this recipe where lemon is the star.
- Forgetting the parchment paper: This simple step makes removing and cutting the bars infinitely easier.
Alternatives & Substitutions
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend in both the crust and filling.
- Dairy-free option: Use a plant-based butter alternative in the crust.
- Meyer lemons: For a sweeter, less acidic flavor profile, substitute Meyer lemons when in season.
- Citrus variations: Try using half lemon juice and half lime or orange juice for a different citrus profile.
- Flavor additions: Add 1/2 teaspoon of vanilla extract or 1/4 teaspoon of almond extract to the filling for another layer of flavor.
- Berry topping: Serve with fresh berries on top for a beautiful color contrast and complementary flavor.
FAQs
Why did my lemon bars crack on top?
Cracking usually happens when the bars cool too quickly. Let them cool gradually at room temperature before refrigerating, and consider baking at a slightly lower temperature next time.
Can I make these bars ahead of time?
Absolutely! These Easy Lemon Bars actually benefit from being made a day ahead, allowing the flavors to meld and the filling to fully set.
Why is my crust soggy?
Pre-baking the crust until it’s lightly golden is crucial. If your crust is still coming out soggy, try baking it a few minutes longer before adding the filling.
How do I know when the lemon filling is properly set?
The center should be just set with a slight jiggle when you gently shake the pan. It will continue to firm up as it cools.
Can I double this recipe for a larger crowd?
Yes! Double all ingredients and bake in a 9×13 inch pan. You may need to increase the baking time by 5-10 minutes.
Final Thoughts
These Easy Lemon Bars are one of those magical recipes that manages to be both impressively delicious and surprisingly simple. The bright, tangy flavor brings a bit of sunshine to any occasion, while the straightforward technique builds confidence in the kitchen. Whether you’re a seasoned baker or just starting out, these bars deserve a place in your regular rotation.
