These Super Easy Lemon Bars combine a tart and tangy lemon curd filling with a buttery, shortbread crust. Made in an 8" x 8" baking pan, they make the perfect citrusy treat to enjoy with family, friends, or coworkers all year round!
Table of Contents
About the Recipe
Just like the Chocolate Covered Peanut Butter Eggs I've shared with you, this Super Easy Lemon Bar recipe is another family favorite because it comes, slightly adapted, from the recipe box of my late Grammy!
If you're ever craving a lip smackingly good dessert, this tart and tangy treat is definitely your answer!
How to Make Super Easy Lemon Bars from Scratch
This is a pretty straight forward easy lemon bar recipe to prep and takes roughly a total of 45 minutes to bake. The lemon bars do require some time for chilling, however.
Shortbread Crust
Ingredients needed: unsalted butter, all-purpose flour, powdered sugar
Suggested baking tools: food chopper (or small food processor), stand mixer, or hand mixer for mixing the dough together, and 8" x 8" baking pan, spatula, flour based baking spray, and (optional) parchment paper).
Prepare the shortbread crust. The shortbread crust comes together very quickly with the help of using either a food processor, stand mixer, or hand-held mixer. My preference is the food processor, but any of these will get the job done.
See my general prep tips below for adding a parchment paper sleeve before adding the shortbread dough to the pan!
Press the shortbread crust into the bottom of the baking pan. You can level and flatten the top of the crust using a spatula or the bottom of a measuring cup.
Chill the crust. Place the prepared shortbread crust into the refrigerator or freezer for about 10-15 minutes. My preference is the freezer, but if using a glass pan, I would stick to the refrigerator.
Bake the crust. Bake for 12-15 minutes at 350ºF or until you get a lightly golden brown top. Let it sit at room temperature to cool slightly while you make the lemon curd filling.
It does not need to be cooled completely before adding the lemon curd filling.
Lemon Curd Filling
Ingredients needed: lemon for fresh lemon juice, lemon zest, eggs, granulated sugar, all-purpose flour, and powdered sugar (for dusting the top of the lemon bars).
Suggested baking tools: lemon juicer, fine grater, hand-held mixer, stand mixer fitted with a whisk attachment, sifter, and spatula.
Prep your ingredients before starting. I cannot recommend this enough! This includes prepping the lemon juice, lemon zest, and I also suggest sifting the all-purpose flour as well. It's a small amount to sift, but it keeps any lumps out.
Mix the ingredients together. Place all of the ingredients into the mixing bowl and whisk on medium speed until it's well blended. That's it!
Pour then bake. Pour the lemon curd filling into the slightly cooled shortbread crust and bake for an additional 25-30 minutes at 350ºF. Be careful not to over bake the lemon bars. You still want the center to have some jiggle to it when it comes out.
Cool to room temperature then chill. Cooling the lemon bars to room temperature after they're done baking can take up to approximately 2 hours. After cooling to room temperature, I highly suggest chilling the lemon bars (covered) for a minimum of 1 hour in the refrigerator.
This allows the lemon curd filling to become firm. It makes for an easier, less messier time of cutting them as well.
Plus, if I'm being honest, they just taste really good chilled!
Recommended Baking Tools
Helpful Tips for Making the Best Lemon Bars
General Prep
- I used an 8" x 8" baking pan for this lemon bars recipe, but you can also use a 9" x 9" pan. For the latter size, adjust your recommended baking times to 30-35 minutes at 350ºF.
- The recommended baking times noted below do not include the cooling or chilling times.
- Chilling the lemon bars gives them a nice firm texture. It helps make them easier to cut, and they just taste really good chilled!
- For easier cutting, you can place a parchment paper sling into the bottom of your baking pan. Remember to spray the top of the parchment paper with the flour-based baking spray!
Shortbread Crust
- In addition to using either the hand mixer or stand mixer for making the shortbread crust, you can also use a food processor.
- I used my KitchenAid food processor for this part of the recipe. It did a great job of mixing the dough together!
Lemon Curd Filling
- I used this KitchenAid lemon juicer for the lemon juice. It's inexpensive and does a good job of separating the seeds and pulp from the juice. It also has a measuring cup on the side!
- To get the lemon zest, I used my Microplane grater.
- I prefer to use the whisk attachment for this part of the recipe. I feel like it does a much better job of mixing all the ingredients together.
- Make sure to sift the all-purpose flour. If not, it may not fully mix with the other ingredients, leaving little lumps.
Freezing Lemon Bars
Make the lemon bars following the recipe instructions then let them cool completely. Skip adding the powdered sugar.
Once cooled, cut them into squares and freeze them until solid. Then wrap each bar 2-3 times in plastic wrap and place back into the freezer in a freezer bag or tightly sealed container. They can also be frozen whole wrapped in plastic wrap and aluminum foil. Lemon bars will last in the freezer for up to 3 months.
To defrost, place them in the refrigerator up to 24 hours in advance. If frozen whole, cut them into squares. You can sprinkle them with the powdered sugar before serving.
Enjoy these Other Beyond the Butter Dessert Recipes
- Bakery Style Lemon Blueberry Muffins
- Blueberry Swirl Coffee Cake
- Easy Homemade Apple Pie
- Banana Chocolate Chip Snack Cake with Chocolate Cream Cheese Frosting
- The Best Salted Pecan Pie Brownies
Need more dessert recipe inspiration? Visit my recipe box or follow me over on Pinterest!
Super Easy Lemon Bars
Author:Ingredients
shortbread crust
- ½ cup Unsalted Butter , room temperature
- 1 cup All-Purpose Flour
- ¼ cup Powdered Sugar
lemon curd filling
- ½ cup Lemon Juice, 2-3 lemons
- 1 tbsp Lemon Zest, finely grated
- 3 Large Eggs, room temperature
- 1 ½ cups Granulated Sugar
- ½ cup All-Purpose Flour, sifted
- Powdered Sugar, for dusting
Instructions
shortbread crust
- Lightly spray an 8” x 8” baking pan with a flour-based baking spray. See notes for using an optional parchment paper sling for easier cutting later. Set to the side.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the butter, flour, and powdered sugar until the shortbread dough forms. Pat the dough into the bottom of the prepared 8″ x 8″ pan. Then place in the freezer or refrigerator for about 10-15 minutes to chill.
- While the shortbread dough chills, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
- Place the pan in the oven and bake for 12-15 minutes at 350ºF or until it's light golden brown.
- Remove from the oven and allow to cool slightly while you prepare the lemon curd filling. You can choose to leave the oven on or you can turn it off while you make the lemon curd filling. If you turn it off, remember to preheat it again to 350ºF.
lemon curd filling
- Grate a lemon with a fine grater, adding the zest to a small bowl. Then cut each lemon in half and with a lemon juicer, squeeze out the lemon juice from each lemon. Sift the all-purpose flour into a small bowl.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, mix together the lemon juice, lemon zest, eggs, granulated sugar, and all-purpose flour on medium-high speed until well blended.
- Pour the lemon curd filling into the slightly cooled crust, then place back into the oven to bake for 25-30 minutes at 350ºF or until the top is almost set and the center jiggles just a little.
- Remove from the oven and allow lemon bars to cool completely. Then cover and place into the refrigerator to chill and set for a minimum of 1 hour (more time may be needed). When ready to serve, dust with powdered sugar and cut using a well-sharpened knife.
- Keep lemon bars stored in an airtight container in the refrigerator for up to 5 days.
Christiane Pschierer says
love these easy to make, fresh & fruity and soft bars. YUM! will definitely make them again and am looking forward to trying out the next recipe ♥️
Jennifer says
Thank you so much for making them!❤️
Tiani Beeming says
Amazing!!! So easy to make and a real hit with the whole family. Make these! You won't regret it
Jennifer says
Thank you for taking the time to make one of my recipes! It makes me happy to hear you and the family loved them!
Maggie says
Made these today as the sun was coming out and wanted a summer treat, the recipe is very straight forward, helpful and they came out great. Thank you so much for sharing!! 🍋
Jennifer says
Maggie this made my day to read this, thank you so much for making them!💛
Lucie says
These bars are pure joy! They taste so good! Easy to bake and they impresed my family! My kids loooooooove them! They remind me of my aunt Diane’s family recipe! Thanks for sharing it!
Jennifer says
I’m so happy you and your family loved these lemon bars! I especially love that these remind you of your Aunt’s family recipe!❤️ Thank you again for making them and for sharing your picture over on Instagram!
Tanya says
These lemon bars were absolutely delicious. Super tangy and creamy! I've always liked lemon bars (some more than others) but this was my first attempt at making them. And boy were they good! I was worried about being able to get them out of the pan so I used the tip about putting parchment paper underneath. Unfortunately I somehow got some of the lemon underneath the paper (under the crust and everything), so some pieces were not as pretty as others. Next time I will try it without the paper. I think the shortbread crust has enough butter in it that it will still come out of my pan easily enough. Just thinking about them is making my mouth water...
Jilly Lindsay says
I think I must be useless, the taste was fabulous but I think something went wrong. I got a crust on the top. Also how long do you let the base to cool for? I want to try again and get it right. Any help will be appreciated. Jilly
Jennifer says
You're definitely not useless! The crust has happened to be before and it's because I simply let them in too long. You want the center to still have some jiggle when you take it out. You can also check what oven rack level you're baking them on. I usually bake on the 2nd mark, the one just above center. For the base, you just need it to cool slightly. I usually let it cool while I make the rest of the recipe. Hope this helps! Don't hesitate to reach out with more questions either here or through Facebook/Instagram!
Julie Lee says
My mum used to make something very similar only she used cornstarch in the Lemon curd. She would mix the curd
Mixture with s wooden spoon as she said if you over whisk, you get a froth on top which sets like a meringue. Thank you for reminding me of my childhood.
Jennifer says
You're very welcome! And thank you for sharing that great tip!
Lucía says
I've tried this twice and it was delicious! Do you think using light brown sugar will mess it up?
Jennifer says
Hi Lucia! I'm so glad this is a favorite of yours! I honestly don't know about the light brown sugar, but you could try it out sometime and comment back here to say how it turned out!
Sanaya says
I also got a crust on top! Unfortunately I didn’t see this comment until I had finished baking. Anything that can be done about that retroactively?
I’ve left it to cool just now, and am waiting to cut into it!
Will they taste the same despite the crust?
Jennifer says
I still sprinkle on the powdered sugar and they still taste good! If you make them again, I would just avoid baking them as long. Two other things to note is to make sure the oven rack position isn't right at the top and your oven is calibrated to the correct temp. Hope this helps and you still enjoyed them!❤️
Danielle says
Would it be possible to add some raspberries to this dessert ?
Jennifer says
I haven’t tried it, but I don’t see why not! It sounds really good!
Angie says
I was incredibly nervous making these, so 14 year old son jumped into to help. They were so easy to make. This were a hit with my picky eaters. Best part was I had all the ingredients and didn't have to run to the store for anything. Thank you for sharing this very easy fun recipe!
Jennifer says
This is awesome, Angie! I'm so glad they were a hit!
Angie says
Are the instructions for the 9x9 adaptation perhaps incorrect? I don’t think you’d cook them longer than you would the 8x8 since everything will be thinner. They’d need less time, right?
Jennifer says
Just wondering if I were to use salted butter in this recipe rather than unsalted butter would it alter the taste?
Jennifer says
Eh, maybe just a little, but with the powdered sugar for the crust and granulated sugar in the lemon curd filling I think you will be okay!
Ellen says
I was wondering if you can freeze these lemon squares?
They look delicious
Ellen
Jennifer says
Hi Ellen! Excellent question, yes you can freeze these! To freeze the bars, let them cool completely. Skip adding the powdered sugar. Once they're cooled, you can either them freeze them as whole covered tightly in aluminum foil or plastic wrap or you can cut them into squares and freeze them until firm (about 45 minutes to 1 hour). Then wrap each bar with aluminum foil or plastic wrap (or both) and place back into the freezer (or sealed container). They'll last in the freezer for about 3 months. I'll add this section to the post and the recipe notes shortly in case others would like to freeze them as well.
jenny says
Hi Jennifer,
Thank you for sharing the recipe.
This was the second time I made it.
( Because my pan is not big enough. )
Jennifer says
You're very welcome! I'm glad you enjoyed them (twice)!
Elizabeth Myers says
I've made banana bread 4 times my entire life and make boxed brownies and pillsbury cookies so I'm no pastry chef. I just made these without a mixer cause i'm broke and holy MOLY THESE ARE AMAZING. I added a little more butter than I should have for the crust and had it melted about halfway and that's literally the only change I made and these are a DREAM! Thank you for sharing!
Alexa says
My lemon bars just came out of the oven and look delish!! I can not wait to try them! Super easy to make, and comes out great. I recommend this recipe to everyone!
Barb Graham says
The BEST lemon bars I’ve ever made & better than from the bakery! My family said “amazing”, “ delicious” and I agree!!
Jennifer says
This is awesome, Barb! I'm so glad to hear they were a hit with your family!
Sydney says
Thank you so much for this recipe! My boyfriend loves them.
Jennifer says
You're very welcome! I'm glad they were a hit!
Pam says
The best lemon squares. I have tried several recipes and this one is the best. I added an extra egg yolk to the custard and it turned out amazing. Make sure you use room temperature eggs. This is a keeper.
Kathy W. says
I just made these lemon squares and they are now cooling, they smell so good. I can’t wait to take a bite, but i have to wait for complete cooling. I have eaten other lemon squares before and they tasted too eggy for me. I tasted this curd, and it was lemony and sweet, no eggy taste. I have never made lemon squares before, just purchased them from a bakery. When I found this recipe, I was sold! I can’t wait until they are cold and ready. Thank you
Erin B says
I have no idea what happened, but my parchment paper ended up in the middle of the bars. I had to peel off the top layer to remove the paper and that tore it all up. It tastes nice and lemony, but it looks horrible.
Jennifer says
This has happened to me before with some brownies I’ve made. I think when you closed the oven door the paper fell onto the top of the bars. You can crease the paper at the edges so they stay folded over to help prevent this. Another option that I’ve seen people, but haven’t tried myself, is use binder clips.
Janette says
Can these be frozen? Looking to make them in advane of an event. Thanks
Jennifer says
Great question, yes! For the freezing instructions I mention this right above the recipe card.
Chelsea says
I made these today and was so disappointed. They taste horrible. Have no idea why and my only thought is it could be the lemons I bought. There was nothing in this recipe that should’ve made it taste this way.
Jennifer says
Oh no! I agree that there isn’t anything in this recipe that should make them taste horrible. I promise! Maybe you did just have some bad lemons and/or you accidentally zested in some of the white pith which can be bitter tasting. In any case, I’m sorry it didn’t work out for you!
Andrea says
These were amazing! However, I somehow ended up with all of the curd on the bottom. I’m not sure how it all made its way under the crust. I’m not even mad though, because they were the best lemon bars I’ve ever eaten.
Jennifer says
Oh wow, I've never had that happen before! Perhaps the crust wasn't baked all the way through, it cracked, or it didn't go all the way to the edge leaving the curd to get through to the bottom. In any case, I'm glad to hear you still enjoyed them, and thanks for taking the time to make the recipe!
Ken says
Your custard filling is a nice bright yellow! Mine always comes out dull looking!
What is the secret to getting a bright lemony custard?
Jennifer says
Egg yolks can really have an effect on the color and brightness! I've had some a bold yellow, sometimes almost orange! Also a little Photoshop editing is in the color too 🙂
Aiman says
I was hoping to get a movie snack but it did NOT work out. The recipe says it takes ONE HOUR. Seriously? It says you have to let it rest for about 2 HOURS. Even though it has this disgusting after taste. We have to eat it before a week so we don't have old things left in our kitchen. NO ONE wants to eat it. AND GUESS WHAT? NO I repeat NO stars.
Jennifer says
The recipe has a total time of 55 minutes, however, it is noted through out the recipe post that there is a chilling time needed of an hour (or more). In any case, I hope you find that delicious movie snack you're looking for.
Claire says
The crust on top happened to me too! I think the recipe really doesn’t work with parchment paper because as I was pouring in the filling I immediately saw it slip into the side and below the crust. I cooked it for the minimum amount of time and the crust still came out on top! 🤣 it was a fail for me but I hope others have better luck! Perhaps don’t recommend to use parchment paper? Good luck!
Jennifer says
The parchment paper is only an optional step to help with cutting the bars. If you plan to just cut them within the pan, then you don't need it. But your crust should definitely not be moving to the top. If that happens, it could be because it wasn't cooled enough before adding the filling or it didn't go all the way to the edge. A thin crust may form, however, if you bake it for too long, which is what I believe the other commenter was referring to. In any case, I appreciate you trying the recipe! Happy baking!
Emily Mattison-Earls says
I struggled with this recipe a bit. I know I didn't over cook them as they never fully set (and my oven temp was right) but I still got a crust of sorts on the top. It started to develop halfway through the bake and it creates a little white film layer.
Nancy Cruz says
This is the best lemon bar recipe I made! The lemony taste and the sweetness are a match made in heaven! Thank you for sharing...😍❤️🍋
Jennifer says
I'm so glad you loved it Nancy, thank you!
Gloria says
Why do you feel that you have to chill the crust before baking? It took a long time for the crust to brown after removing it from the freezer, more than the minutes you had indicated. Just curious why this step was added. I didn't have any problems with the filling but it wasn't as lemony as I would have liked. I think I spent too much time on a recipe that yields only 16 dessert bars.
Jennifer says
I'm sorry the recipe wasn't a hit for you. I like to chill my shortbread crust to allow the butter to firm up a little before baking so that it gives a nice soft and tender crust. You can chill it in the refrigerator or the freezer, but it's for only 15-20 minutes before it's time to bake it.