These Super Easy Lemon Bars pair a tangy lemon curd filling with a buttery shortbread crust for a simple, crowd-pleasing dessert. Baked in an 8″ x 8″ pan, they are perfect for potlucks, afternoon coffee, or an easy weeknight treat. The recipe is adapted from a beloved family recipe and is straightforward enough for bakers of any skill level.
Table of Contents
- About the Recipe
- Key Ingredients Needed
- How to Make Super Easy Lemon Bars from Scratch
- Shortbread Crust
- Lemon Curd Filling
- Recommended Baking Tools
- Helpful Tips
- How to Freeze Your Lemon Bars
- Lemon Bars FAQs
- Recipe
About the Recipe
This easy lemon bars recipe yields bright, tart bars with a tender lemon curd and a crisp, buttery shortbread base. It’s adapted from a family recipe and keeps things simple by using just six core ingredients plus a dusting of powdered sugar. The technique is forgiving: the filling should still have a slight jiggle when removed from the oven, and chilling helps it set neatly for clean slices.
Key Ingredients Needed
To make these lemon bars from scratch you only need a few pantry staples:
- All-purpose flour — used in both the shortbread crust and the lemon curd; sifting the flour for the filling helps prevent lumps.
- Unsalted butter — room temperature, for the shortbread crust.
- Powdered sugar — in the crust and for dusting the finished bars.
- Granulated sugar — for the lemon curd filling.
- Lemons — about 2–3 medium lemons for 1/2 cup juice and 1 tablespoon zest.
- Eggs — bring the lemon filling together and create a custard-like texture.
How to Make Super Easy Lemon Bars from Scratch
Overall active prep time is short, with most of the process spent baking and chilling. The total bake time combines the crust and filling steps; chilling is important for clean slicing and best texture.
Shortbread Crust
Prepare the crust: Combine room-temperature unsalted butter, all-purpose flour, and powdered sugar. Use a food processor, stand mixer, or hand mixer to mix until the mixture resembles coarse crumbs. Press evenly into the bottom of an 8″ x 8″ baking pan lined with a parchment sling if desired.
Chill: Refrigerate or freeze the pressed crust for 10–15 minutes to firm it before baking. If you’re using a glass pan, chilling is optional.
Bake: Bake at 350°F for 15–18 minutes, or until the crust is lightly golden. Allow it to cool slightly before adding the filling; it does not need to be completely cool.
Lemon Curd Filling
Prep: Grate 1 tablespoon lemon zest and measure 1/2 cup lemon juice (about 2–3 lemons). Sift 1/2 cup flour to avoid lumps.
Mix: In a bowl, whisk together lemon juice, lemon zest, 3 large eggs, 1 1/2 cups granulated sugar, and the sifted flour until smooth and well combined.
Bake: Pour the filling over the slightly cooled crust and bake at 350°F for 25–30 minutes, or until the top is mostly set with a little jiggle in the center. Avoid overbaking to prevent a thin crust from forming on top.
Cool and chill: Let the bars cool to room temperature (this can take up to 2 hours), then refrigerate, covered, for at least 1 hour (overnight is best) to fully set the filling. Dust with powdered sugar before serving and slice with a sharp knife.
Recommended Baking Tools
- 8-inch square baking pan
- Hand mixer or stand mixer
- Spatula and measuring cups
- Flour-based baking spray or butter for the pan
- Parchment paper (for a sling)
- Citrus juicer and fine grater for zest
- Sifter for the flour
Helpful Tips for Making the Best Lemon Bars
- Use an 8-inch pan for the best thickness. If using a 9-inch pan, reduce the final bake time to 20–25 minutes at 350°F.
- Chill the bars for at least 1 hour to firm the filling—this makes slicing clean and easy.
- To make removal and cutting neater, line the pan with a parchment paper sling before pressing the crust. Secure the paper with metal binder clips if needed (remove before baking).
- Sift the flour used in the filling to prevent lumps and ensure a silky curd.
- If a thin crust forms on top from a little overbaking, dust generously with powdered sugar—the flavor will still be excellent.
How to Freeze Your Lemon Bars
Bake and cool the bars completely. Skip the powdered sugar before freezing. Cut into squares and freeze on a tray until solid. Wrap individual bars 2–3 times in plastic wrap and store in a freezer-safe bag or airtight container for up to 3 months. To thaw, move wrapped bars to the refrigerator for up to 24 hours, then dust with powdered sugar before serving.
Lemon Bars FAQs
Use an 8-inch square baking pan for the same thickness and baking times listed in the recipe.
A thin crust usually means the bars were baked a bit too long. You can gently remove the crust or cover it with powdered sugar—the bars will still taste great.
No, chilling is optional but helps firm the butter and reduce spreading. If you use a glass pan, chilling is not necessary.
Super Easy Lemon Bars Recipe
Ingredients
Shortbread crust
- 1/2 cup unsalted butter, room temperature
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
Lemon curd filling
- 1/2 cup lemon juice (about 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
- Powdered sugar for dusting
Instructions
Shortbread crust
- Preheat oven to 350°F and lightly grease an 8″ x 8″ pan. Line with parchment if desired.
- Beat butter, 1 cup flour, and 1/4 cup powdered sugar until the mixture resembles coarse crumbs. Press evenly into the pan and chill 10–15 minutes if desired.
- Bake 15–18 minutes at 350°F until lightly golden. Cool slightly.
Lemon curd filling
- Whisk together lemon zest, lemon juice, eggs, granulated sugar, and 1/2 cup sifted flour until smooth.
- Pour filling over the warm crust and bake 25–30 minutes at 350°F, until the top is mostly set with a slight jiggle in the center.
- Cool to room temperature, then refrigerate at least 1 hour to fully set. Dust with powdered sugar and slice into squares.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Total bake time accounts for both crust and filling (up to 48 minutes combined at most).
- Chilling overnight improves texture and makes slicing easier.
- The recipe is adapted from a family lemon bar recipe.
Nutrition (per serving)
Calories: 187 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 7 g | Sugar: 21 g
Nutrition information is an estimate and will vary depending on specific ingredients used.