Easy Lemon Bars

Why You’ll Love This Recipe

Easy Lemon Bars are a classic dessert known for their buttery shortbread crust and vibrant, tangy lemon filling. With just a handful of simple ingredients and minimal prep time, these bars are perfect for spring gatherings, bake sales, or anytime you crave a sweet citrusy treat. Their bright flavor and luscious texture make them a refreshing addition to any dessert spread.

ingredients

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

all-purpose floursugarunsalted buttereggsfresh lemon juicesaltlemon zestsconfectioners’ sugar (for dusting)

directions

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

In a mixing bowl, combine flour, sugar, and softened butter. Blend until the mixture forms a crumbly dough.

Press the dough evenly into the bottom of the prepared baking dish to form the crust.

Bake the crust for 15-20 minutes, or until lightly golden.

While the crust bakes, whisk together eggs, sugar, fresh lemon juice, lemon zest, and a pinch of salt until smooth.

Pour the lemon mixture over the hot crust immediately after removing it from the oven.

Return the pan to the oven and bake for an additional 20-25 minutes, or until the lemon filling is set and no longer jiggly.

Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing.

Dust the top with confectioners’ sugar before serving.

Servings and timing

This recipe yields approximately 24 lemon bars.
Preparation time: 15 minutes
Baking time: 35-45 minutes
Cooling and chilling time: 60-90 minutes
Total time: 1 hour 45 minutes to 2 hours

Variations

Add a graham cracker crust for a twist on the base.

Include a splash of vanilla extract in the filling for extra depth.

Top with fresh berries for a decorative touch.

Use Meyer lemons for a sweeter, floral citrus flavor.

Sprinkle toasted coconut on top for added texture.

storage/reheating

Store lemon bars in an airtight container in the refrigerator for up to 5 days.
To freeze, place them in a single layer or with parchment between layers and store in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge before serving.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Why is my filling runny?

Make sure the bars are fully baked and cooled; underbaking or slicing too early can result in a runny center.

Can I make lemon bars gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend.

Do I have to refrigerate lemon bars?

Yes, the filling contains eggs and should be stored chilled for safety and texture.

Why did my crust crack?

This can happen if it’s overbaked or the butter wasn’t evenly distributed. It’s still fine to eat.

Can I use a different citrus fruit?

Absolutely—try lime, orange, or grapefruit for a fun variation.

What can I use instead of confectioners’ sugar?

Leave it off or use a light glaze if you prefer a different topping.

Can I double the recipe?

Yes, just use a larger pan or two separate pans and adjust baking time as needed.

Do lemon bars travel well?

Yes, they’re sturdy and can be stacked with parchment between layers.

What’s the best way to slice them?

Use a sharp knife wiped clean between cuts for neat, even bars.

Conclusion

Easy Lemon Bars are the perfect balance of tart and sweet, delivering sunshine in every bite. Whether you’re hosting a brunch or just want a cheerful dessert, these bars are a simple yet satisfying choice that’s sure to impress. Keep this recipe in your rotation for a refreshing citrus treat any time of year.

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