You’ll love this recipe for its simplicity, bold lemon flavor, and satisfying texture. The crust is crisp yet tender, while the lemon layer is smooth, tangy, and just the right amount of sweet. These bars are perfect for potlucks, parties, or afternoon snacks—and they look beautiful with a dusting of powdered sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter, cold and cubed
Granulated sugar
Salt
Eggs
Fresh lemon juice
Lemon zest
Powdered sugar (for topping)
Directions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
In a mixing bowl, combine flour, sugar, and salt for the crust. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Press the crust mixture firmly into the bottom of the baking dish to form an even layer.
Bake the crust for 15–20 minutes, or until lightly golden around the edges.
While the crust bakes, whisk together eggs, granulated sugar, lemon juice, and lemon zest in a separate bowl.
Add a small amount of flour to the lemon mixture to help it set during baking. Mix until smooth.
Pour the lemon filling over the hot crust once it comes out of the oven.
Return the pan to the oven and bake for another 20–25 minutes, or until the filling is set and no longer jiggles.
Allow bars to cool completely. Chill in the fridge for cleaner cuts.
Dust with powdered sugar before slicing and serving.
Servings and timing
This recipe makes 16 lemon bars. Preparation time: 15 minutes Baking time: 40–45 minutes Total time: 1 hour (plus cooling)
Variations
Lemon-lime bars: Substitute half the lemon juice with fresh lime juice for a citrus twist.
Extra tangy: Increase the lemon zest for a bolder lemon flavor.
Berry swirl: Add a swirl of raspberry or blueberry puree into the lemon layer before baking.
Gluten-free: Use a 1:1 gluten-free flour blend for the crust.
Crumb topping: Sprinkle a buttery crumble on top of the lemon filling before baking for added texture.
Storage/Reheating
Store lemon bars in an airtight container in the refrigerator for up to 5 days. They are best served chilled or at room temperature. For longer storage, freeze the bars in a single layer or with parchment paper between layers for up to 2 months. Thaw in the refrigerator before serving. No reheating is necessary—these bars are meant to be served cold or room temp.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.
Why did my lemon bars crack on top?
Cracks can happen if the bars are overbaked or the oven temperature is too high. They’ll still taste great!
How do I know when the lemon filling is set?
The filling should no longer jiggle in the center when gently shaken and should look matte on top.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. You may need to adjust baking time slightly.
How do I get clean cuts?
Chill the bars completely and use a sharp knife wiped clean between cuts for perfect squares.
Can I make these ahead of time?
Yes, lemon bars can be made a day in advance and stored in the fridge until ready to serve.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the texture and tartness balance of the filling.
What’s the best flour for the crust?
All-purpose flour works best for the classic shortbread-style base.
Can I add toppings?
Yes, try a light dusting of powdered sugar, a dollop of whipped cream, or thin lemon slices for decoration.
Do they need to be refrigerated?
Yes, due to the egg and lemon filling, lemon bars should be stored in the fridge.
Conclusion
Easy Lemon Bars are a timeless dessert that combines simplicity with bold citrus flavor. With a buttery crust and tangy lemon filling, they’re a crowd-pleasing favorite that’s perfect for any gathering or personal treat. Keep this recipe handy for whenever you’re craving a refreshing, make-ahead dessert.
Easy Lemon Bars are a classic dessert with a buttery shortbread crust and a tangy, sweet lemon filling. They’re simple to make, refreshing, and perfect for any occasion from potlucks to afternoon snacks.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:16 lemon bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup all-purpose flour (for crust)
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar (for crust)
1/4 tsp salt
2 large eggs
3/4 cup granulated sugar (for filling)
1/4 cup fresh lemon juice
1 tbsp lemon zest
2 tbsp all-purpose flour (for filling)
Powdered sugar, for topping
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
In a bowl, mix flour, sugar, and salt for the crust. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Press mixture into the bottom of the baking dish to form an even layer.
Bake crust for 15–20 minutes or until lightly golden around the edges.
While crust bakes, whisk together eggs, sugar, lemon juice, lemon zest, and flour for the filling until smooth.
Pour the lemon filling over the hot crust.
Return to oven and bake for 20–25 minutes, until filling is set and no longer jiggles.
Cool completely in the pan. Chill for cleaner cuts.
Dust with powdered sugar before slicing and serving.
Notes
Chill before cutting for cleaner, neater slices.Use fresh lemon juice for the best flavor.Double the recipe for a 9×13-inch pan—adjust baking time as needed.Bars can be made ahead and stored in the fridge.Try lemon-lime or berry variations for a twist.
