Introduction

These super easy lemon bars feature a buttery shortbread crust and a tangy lemon curd filling that’s perfectly balanced between sweet and tart. They’re a refreshing treat that’s simple to make and always a crowd-pleaser.

The image shows a close-up of a square lemon bar held by a woman's hand in the middle, with a thick base layer that looks crumbly and pale yellow, topped with a smooth, bright yellow lemon filling layer. Surrounding the held bar are other lemon bars with a dusting of white powdered sugar on top, with one piece partially topped by a small lemon wedge. The bars are set on a white marbled textured surface, and the focus is sharp on the held bar, showing detailed textures of both layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Unsalted Butter, room temperature
1 cup All-Purpose Flour (for crust)
1/4 cup Powdered Sugar (for crust)
1/2 cup Lemon Juice (from 2-3 lemons)
1 tbsp Lemon Zest, finely grated
3 Large Eggs, room temperature
1 1/2 cups Granulated Sugar
1/2 cup All-Purpose Flour, sifted (for filling)
Powdered Sugar, for dusting

Instructions

Step 1: Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, line the pan with parchment paper for easier removal and cutting, securing the paper with binder clips if needed.
Step 2: Using a hand or stand mixer with a paddle attachment, beat the butter, 1 cup flour, and 1/4 cup powdered sugar until the mixture forms light yellow loose crumbs. Press this shortbread mixture evenly into the prepared pan. Chill for 10-15 minutes in the freezer or refrigerator (skip chilling if using a glass pan).
Step 3: Preheat the oven to 350ºF and position the rack just above center. Bake the crust for 15-18 minutes until light golden brown. Remove and allow to cool slightly.
Step 4: In a small bowl, grate lemon zest and juice the lemons. In a separate bowl, sift 1/2 cup flour for the filling.
Step 5: With a mixer fitted with a whisk attachment, blend the lemon juice, lemon zest, eggs, granulated sugar, and sifted flour on medium-high speed until fully combined.
Step 6: Pour the lemon filling over the warm crust and bake again for 25-30 minutes. The top should be almost set but the center will still jiggle slightly when done.
Step 7: Let the lemon bars cool completely, then refrigerate for at least 1 hour to set (overnight is best). Before serving, dust with powdered sugar and slice with a sharp knife.

Tips & Variations

Use parchment paper with binder clips to prevent sides from collapsing and to make the bars easier to lift from the pan.
Do not overbake the filling to avoid a thin crust forming on top; it’s still edible but dusting with extra powdered sugar helps.
For a non-melting powdered sugar topping, try King Arthur’s non-melting powdered sugar, which holds up nicely on desserts like lemon bars.

Storage

Store the lemon bars in an airtight container in the refrigerator for up to 5 days. Reheat is not necessary as they are delicious chilled. For best texture, allow bars to come to room temperature for a few minutes before serving.

How to Serve

The image shows multiple lemon bars cut into neat squares arranged on a white marbled surface, with one lemon bar held in a woman's hand in the center foreground. Each bar has two layers: the bottom layer is a pale, crumbly crust with a slightly grainy texture, while the top layer is a smooth, bright yellow lemon filling. The lemon bars surrounding the held piece are dusted with white powdered sugar, and one bar has a small, thin lemon slice on top. The overall look is fresh and inviting, with a soft-focus background that highlights the sharp details of the bar in the woman's hand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice for this recipe?

Freshly squeezed lemon juice is best for bright flavor, but frozen lemon juice can be used if needed. Just ensure it’s thawed and well mixed before combining with the other filling ingredients.

Why did my lemon bars form a crusty top?

If you bake the lemon bars too long, a thin crust may form on top. This doesn’t affect the flavor and can be dusted over with powdered sugar to improve appearance and texture.