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!
Jump to:
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 the best lemon bars recipe you'll ever make!
Key Ingredients Needed
To make these lemon bars from scratch, you will need only these six ingredients:
- All-Purpose Flour. Needed for both the shortbread crust and the lemon curd filling. for the filling, I recommend sifting the flour to avoid any potential clumps.
- Unsalted Butter. This is only needed for the shortbread crust. Make sure it's at room temperature.
- Powdered Sugar. Mainly needed for the shortbread crust layer, but you can also use this as a dusting over the lemon bars—after they have cooled and chilled!
- Granulated Sugar. You'll only need this for the lemon curd filling. You can use regular white granulated sugar or organic pure cane sugar.
- Lemons. You'll need about three medium-sized lemons for the lemon juice and zest.
- Eggs. It helps to bring that beautiful lemon filling together!
How to Make Super Easy Lemon Bars from Scratch
This is a pretty straightforward, easy lemon bar recipe to prep and takes roughly a total of 40-48 minutes to bake. The lemon bars do require some time for chilling, however.
Shortbread Crust
Prepare the shortbread crust. This buttery shortbread crust comes together very quickly with the help of using either a food processor, stand mixer, or hand-held mixer. I prefer 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. I prefer the freezer, but if using a glass pan, I would stick to the refrigerator, or you can skip it altogether.
Bake the crust. Bake for 12-15 minutes at 350ºF or until you get a light 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
Prep your ingredients before starting. This includes prepping the lemon juice and lemon zest, and I suggest sifting the all-purpose flour. 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 overbake 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 filling to become firm. It makes for an easier, less messy time of cutting them as well.
Plus, if I'm being honest, they just taste really good chilled!
Recommended Baking Tools
For these foolproof lemon bars, you'll need the following baking tools:
- 8 inch Square Baking Pan
- Hand Mixer or Stand Mixer
- Spatula
- Flour-Based Baking Spray. Baker's Joy is my favorite!
- Parchment Paper. Optional to use as a sleeve for easier removal and cutting of the lemon bars.
- Citrus Juicer
- Fine Grater
- Sifter. For the all-purpose flour in the lemon curd filling.
Helpful Tips for Making the Best Lemon Bars
- I used an 8-inch square baking pan for this lemon bars recipe, but you can also use a 9-inch square pan. For the latter size, adjust your recommended baking times to 20-25 minutes at 350ºF.
- Chilling the lemon bars gives them a nice firm texture. It helps make them easier to cut and taste good chilled! A minimum chill time of 1 hour is needed, but I highly recommend chilling them for longer!
- You can place a parchment paper sling into the bottom of your baking pan for easier cutting. To prevent the sides from collapsing into the lemon bars during baking, you can use metal binder clips!
- 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.
- Make sure to sift the all-purpose flour. If not, it may not fully mix with the other ingredients, leaving little lumps.
How to Freeze Your Lemon Bars
Make the lemon bars following the recipe instructions, then cool them completely. Skip adding the powdered sugar.
Once cooled, cut them into squares and freeze them until solid. Wrap each bar 2-3 times in plastic wrap and place it back into the freezer in a freezer bag or tightly sealed container. They can also be frozen whole and 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 powdered sugar before serving.
Lemon Bars FAQs
You will need an 8-inch square baking pan.
Overbaking the lemon bars can cause the top to form this thin crust. You can try to pick it off or do what I've done and simply dust some powdered sugar over the top. They'll still be good!
No, it's not required, but it does help to firm up the butter a little before baking. If you're using a glass baking dish, I don't recommend chilling it before baking.
Enjoy These Other Lemon Desserts from Beyond the Butter!
📖 Recipe
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 tablespoon 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. Set to the side. If you'd like, you can spray the pan, then place a parchment paper sling into the pan which can help make for easier cutting later. To prevent the sides from collapsing into the bars during baking, you can place a binder clips on top of the paper.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the unsalted butter, all-purpose flour, and powdered sugar until the shortbread bottom layer forms. It will resemble light yellow loose crumbs. Pat the shortbread layer into the bottom of the prepared 8″ x 8″ pan. Then place in the freezer or refrigerator for about 10-15 minutes to chill. You can skip the chilling if you're using a glass baking dish.½ cup Unsalted Butter, 1 cup All-Purpose Flour, ¼ cup Powdered Sugar
- While the shortbread layer 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 15-18 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.½ cup Lemon Juice, 1 tablespoon Lemon Zest, 3 Large Eggs, 1 ½ cups Granulated Sugar, ½ cup All-Purpose Flour
- 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 with the center jiggling a little. I recommend checking on them at the earliest recommended baking time to start.Note: Leaving them in too long can cause a thin crust to form over the top. The lemon bars are still good though if this happens!
- 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 (overnight is my preference). When ready to serve, dust with powdered sugar and cut using a well-sharpened knife.Powdered Sugar
- Keep lemon bars stored in an airtight container in the refrigerator for up to 5 days.
Video
Recipe Notes
- The 48-minute cook time noted above combines the longest baking time for both the shortbread crust (18 minutes) and the final baking time for both layers (30 minutes).
- If you'd like, you can spray the pan, then place a parchment paper sling into the pan, which can help make for easier cutting later. To prevent the sides from collapsing into the bars during baking, you can place metal binder clips on top of the paper.
- You may notice the lemons bars (the lemon top part) might fall behind or slightly under the parchment paper sling (if you use one) during baking. This is okay—it happens to me when I make them sometimes.
- Overbaking the lemon bars too long can cause a thin crust to form over the top. You can try to pick it off or do what I've done and dust on some powdered sugar because they're still good!
- To prevent the powdered sugar topping from melting, you can use King Arthur's non-melting powdered sugar. I love it for desserts like this and my dark chocolate crinkle cookies!
- Recipe is adapted from my Grammy's lemon bars recipe.
- Recipe updated 9/30/2022 with updated recipe notes.
Nutrition
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Charlene Coomer says
I have made these before and they never disappoint. There was a comment below about using bottled lemon juice. I’m sure that would be OK (as you said) but the one time I made these and didn’t have any lemons, it didn’t turn out as well…no lemon zest changes the flavor in my opinion. That said, kudos to you for this amazing recipe. Making it AGAIN for our church small group potluck. They always rave when I bring them.❤️
Jennifer says
Thank you so much for the review and for making them so many times! I love hearing how much you and your church group enjoy them!
Kara says
These are amazing!! I made them when we had our new neighbors over & they loved them too! My husband requested them for his birthday too 🙂 so fresh and tangy!! Absolutely delicious!
Jennifer says
Love this so much! Thank you for making them (and making them again for your husband's birthday)!
Roanne says
very easy recipe. at my age the easier the better.
These Lemon Bars are DELICIOUS not to mention LEMON 💛🍋💛 is my ABSOLUTE FAVE
Kathy says
These lemon bars are delicious!! I have tried so many other recipes, but they always tasted eggy to me. These are not eggy at all, I especially love the short bread crust, its so buttery. Thank You
Jennifer says
I'm so happy you loved the recipe; thanks! And thanks so much for taking the time to leave this review and a 5-star rating. It's very much appreciated!
Megan says
Excellent! I've made these lemon bars several times now and never had an issue with them coming out perfectly. They aren't too sweet and the fresh tangy lemon flavor really comes through and tastes great with the buttery crust. My family and friends love them when I make them. Thank you!
Jennifer says
Thank you so much for making this recipe several times now! I'm so happy you and your family enjoy them!
Leslie says
I made these today and they are delicious!! I followed the recipe and directions to the T. I did the shorter baking times for the crust and the lemon curd filling. These came out perfectly!! Keeper recipe!!
Jennifer says
Thank you so much for your feedback, Leslie! I'm glad you enjoyed them!
Chris Lockwood says
if I want to make a 10x15 pan should I triple the recipe
Jennifer says
I would think that would work (or double it for a 9 x 13 pan), but I can't say for certain because I didn't test the recipe in different sizes.
Charity says
I’m making this for my niece’s birthday. I was thinking about making them the night before her party, which is at 2 o’clock the next day, would I need to freeze or refrigerate the lemon bars for the night before? Or would it be better if I make them the day of? I can’t wait to try these! And thanks!
Jennifer says
Hi! Oh, that will be lovely! I recommend making the lemon bars the day before because you'll need time to let them chill and set in the fridge after they have cooled down to room temp. The chill/refrigeration time is a minimum of 1 hour, but I always prefer to let them refrigerate overnight.
Janie says
Deeelicious!! thanks for the easy recipe 😁
Jennifer says
You're very welcome! So glad you enjoyed it!
Bonnie says
I’d like to double the recipe. Do you think I could use a 9x13 pan?
Jennifer says
Yes, I think that would work just fine.
Christina Miller says
Made these yesterday with our fresh lemons from our lemon tree and fresh eggs from our chickens. The flavor is DELICIOUS! I did however struggle with the texture. They're super messy. A couple things I think influenced the stickiness is (1) I didn't have a "flour based spray" all I had was Pam so Pam is what I used. Also, (2) I used a hint more lemon juice than called for, really not much more but maybe a couple tablespoons more. Besides that i followed the instructions to a T. Perhaps i didn't let them bake enough? Thanks for your input, they had absolutely delicious flavor.
- Christina
Jennifer says
Hi Christina! First, I have to say I'm super jealous you have a lemon tree and chickens! The PAM baking spray should be flour-based (I believe), so that shouldn't have been the issue. It's possible the extra lemon juice contributed to the texture. Or maybe the lemon bars weren't cooled completely before you refrigerated them to chill and set (or they weren't chilled enough.) It's tough to say because every kitchen environment is different, even with following the recipe to a T. All that being said, I'm glad you enjoyed the flavor, and I appreciate you taking the time to leave feedback. I hope you have a great weekend!
Emily says
Hi, I was wondering if I could use bottled lemon juice for this recipe? It's all I have on hand and I don't want to make a trip to the store right now. lol
Jennifer says
Lol, I totally understand that. Yes, that would be fine.
Paul Q says
Delicious. Exactly what I was looking for. A solid reliable lemon bar recipe. I mixed the sugar and flour together before adding the other curd ingredients. This saves from having to sift the flour.
Tammy says
I have tried other lemon bar recipes and figured i would try this one. Not sure this turned out the way it was supposed to. The top looks like cake (spongie looking) but maybe it just needs to cool. It smells like it will be good. I will go back to the one I normally make though since I have that one down to a T
Elle says
The best ever! On my first try I got them bang-on perfect. I wish I’d taken a picture to send to you but oh well! It took longer than the allotted time but Ima perfectionist. My family swooned over your delicious recipe and Ima keep it for ever! Of course I’ll share the recipe among family and friends. So a big thank you to you and I’ll keep following for more amazing recipes!
Jennifer says
Excellent! So glad everyone enjoyed them!
Gina says
These lemon bars have become a favorite in our house! The recipe is perfect and everyone always loves them! I make the lemon curd mixture in my Vitamix blender which makes them even easier to make. Thank you so much for sharing
Jennifer says
I'm so happy you and your family enjoy them! Thank you for making them and for including the tip with the Vitamix. I'm going to try that with mine next time I make them!