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 citrus-y treat to enjoy with family, friends, or coworkers all year round!
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 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-held 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. Cooling the lemon bars to room temperature after they're done baking can take up to approximately 2 hours.
Chill in the refrigerator. 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!
helpful baking tools for making super easy lemon bars
quick tips for making the best lemon bars
general prep tips
- 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 tips
- In addition to using either the hand-held 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 tips
- 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.
Super Easy Lemon Bars
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 16 squares 1x
- Category: Bars and Brownies
- Method: Baking
- Cuisine: Dessert
Description
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 citrus-y treat to enjoy with family, friends, or coworkers all year round!
Ingredients
shortbread crust
- 1/2 cup (113 grams) Unsalted Butter (room temperature)
- 1 cup (125 grams) All-Purpose Flour
- 1/4 cup (32 grams) Powdered Sugar
lemon curd filling
- 1/2 cup Lemon Juice (2-3 lemons)
- 1 tablespoon Lemon Zest, finely grated
- 3 Large Eggs, room temperature
- 1 1/2 cups (319 grams) Granulated Sugar
- 1/2 cup (72 grams) 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 a parchment paper sling for easier cutting later. Set to the side.
- Using a hand-held 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 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-held 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 to cool completely. Then cover and place into the refrigerator to chill for about 1 hour (more time is always okay as well). 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.
Notes
Recipe adapted from my Grammy's lemon bars recipe.
Keywords: super easy lemon bars, lemon bars, lemons, lemon, lemon desserts, shortbread crust
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!
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!
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!
Gregory Miller says
This seems fine but I resent the number of advertisements. For crying out loud. I had to cut and paste bits of the ingredients and instructions because the adds interfered with the ability to actually print the damned thing. I will never use you again.
Jennifer says
Thank you for your feedback. I’m sorry you didn’t have a great experience visiting my site. The ads are there to help support my business and to provide you with free recipes. I do hope you get the chance to revisit again in the future and also try the lemon bars because they really are 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!