Easy Lemon Bars

These bright, citrusy bars have everything you want in a spring or summer dessert — a buttery, melt-in-your-mouth shortbread crust topped with a silky, tangy lemon filling that bakes to a smooth custard. A generous dusting of powdered sugar gives them that classic lemon bar look, and they’re just as welcome at a potluck as they are eaten straight from the fridge on a warm afternoon.

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: Easy Lemon Bars, Homemade Lemon Bars, Lemon Bars, Lemon Shortbread Squares

Prep Time: 20

Cook Time: 45

Refrigerate: 1

Servings:

Calories: 308kcal

Equipment

8×8-inch square baking pan

Ingredients

Shortbread Crust Dry Ingredients

1 cup all-purpose flour
¼ teaspoon salt

Shortbread Crust Wet Ingredients:

½ cup 1 stick unsalted butter, softened to room temperature
¼ cup granulated sugar

Lemon Filling Dry Ingredients:

1 cup granulated sugar
¼ cup 4 tablespoons all-purpose flour
¼ teaspoon salt
Wet Ingredients:
3 large eggs
½ cup fresh lemon juice about 2–3 lemons
3 teaspoons lemon zest about 1–2 lemons

For Finishing

½ cup powdered sugar for dusting

Instructions

Make the Shortbread Crust:

Preheat: Position oven rack in the center of the oven and preheat to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
Prepare crust: In a medium bowl, combine flour, salt, softened butter, and granulated sugar. Use a fork or your fingertips to mix everything together until the butter is fully incorporated and the mixture forms a soft, cohesive dough. It should hold together when you press a pinch between your fingers.
Press and bake: Press the dough firmly and evenly into the bottom of the prepared pan, using the flat bottom of a measuring cup to pack it smooth and level. Bake for 20 minutes, until the crust is set and lightly golden around the edges.

Make the Lemon Filling:

Combine dry ingredients: While the crust bakes, whisk together the granulated sugar, flour, and salt in a large bowl.
Add wet ingredients: Add the eggs, lemon juice, and lemon zest to the dry ingredients and whisk vigorously until the mixture is completely smooth and well combined, about 1 minute.

Assemble and Finish:

Pour filling: As soon as the crust comes out of the oven, immediately pour the lemon filling evenly over the hot crust. Do not allow the crust to cool before adding the filling — the heat from the crust helps the filling bond to it and prevents separation.
Bake: Return the pan to the 325°F oven and bake for an additional 25 minutes, until the filling is just set and no longer jiggles in the center when the pan is gently shaken.
Cool and chill: Let the bars cool completely in the pan on a wire rack, about 1 hour. Once fully cooled to room temperature, cover loosely with plastic wrap and refrigerate for at least 1 hour before cutting. Chilling is essential for clean, neat slices.
Cut and finish: Use the parchment overhang to lift the bars out of the pan and transfer to a cutting board. Cut into 9 large squares or 16 smaller bars using a sharp knife. Just before serving, dust generously with powdered sugar.

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