Easy Lemon Bars

Why You’ll Love This Recipe

Easy Lemon Bars are a bright, tangy dessert with a luscious lemon filling layered over a buttery shortbread crust. Their sweet-tart flavor and melt-in-your-mouth texture make them a refreshing treat for any occasion—from picnics and potlucks to holidays and everyday indulgence. Simple to make and impossible to resist, these bars strike the perfect balance between zesty citrus and rich, buttery goodness.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsfresh lemon juicelemon zestconfectioners’ sugar (for dusting)baking powdersalt

directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

In a bowl, combine flour, sugar, and salt for the crust. Cut in the butter until the mixture resembles coarse crumbs.

Press the crust mixture firmly into the bottom of the prepared pan.

Bake for 15-18 minutes or until lightly golden. Remove from oven and set aside.

In another bowl, whisk together eggs, sugar, lemon juice, and lemon zest until well combined.

Add flour and baking powder to the lemon mixture and stir until smooth.

Pour the lemon filling over the pre-baked crust and return to the oven.

Bake for 20-25 minutes or until the center is set and no longer jiggly.

Allow to cool completely in the pan.

Dust with confectioners’ sugar before slicing into bars.

Servings and timing

This recipe yields approximately 24 bars.
Preparation time: 15 minutes
Baking time: 35-40 minutes
Cooling time: 1 hour
Total time: 1 hour 55 minutes

Variations

Add a layer of raspberry or blueberry jam over the crust before pouring in the lemon filling.

Use Meyer lemons for a sweeter, floral flavor.

Add a bit of coconut to the crust for a tropical twist.

Top with a thin lemon glaze instead of powdered sugar.

storage/reheating

Store lemon bars in an airtight container in the refrigerator for up to 5 days.
They can be frozen for up to 2 months—layer with parchment between bars.
Thaw overnight in the refrigerator before serving.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

Why did my lemon bars crack?

Overbaking or sudden temperature changes can cause cracks. Let them cool gradually.

How do I know when they’re done?

The filling should be set and not jiggle when gently shaken.

Can I make lemon bars gluten-free?

Yes, use a 1:1 gluten-free flour blend for both crust and filling.

Why is my crust soggy?

Make sure to bake the crust fully before adding the filling.

Do lemon bars need to be refrigerated?

Yes, to maintain freshness and texture, store them in the fridge.

Can I double the recipe?

Yes, just use a larger pan or two separate pans to accommodate.

Should I use salted or unsalted butter?

Unsalted butter is preferred to control the salt content.

What if I don’t have lemon zest?

You can skip it, but zest adds extra brightness to the flavor.

Do lemon bars travel well?

Yes, they’re sturdy enough to pack for picnics or potlucks.

Conclusion

Easy Lemon Bars offer a sunny, tangy twist to your dessert table with minimal effort. Their crisp crust and vibrant filling make them a standout treat that’s as satisfying as it is simple. Whether you’re hosting or just craving a citrusy sweet, these bars are guaranteed to brighten any day.

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