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 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!
Super Easy Lemon Bars
Ingredients
shortbread crust
- 1/2 cup Unsalted Butter , room temperature
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
lemon curd filling
- 1/2 cup Lemon Juice, 2-3 lemons
- 1 tbsp Lemon Zest, finely grated
- 3 Large Eggs, room temperature
- 1 1/2 cups Granulated Sugar
- 1/2 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.1/2 cup Unsalted Butter , 1 cup All-Purpose Flour, 1/4 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.1/2 cup Lemon Juice, 1 tbsp Lemon Zest, 3 Large Eggs, 1 1/2 cups Granulated Sugar, 1/2 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
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 a small dab of the lemon filling in between the parchment paper and baking tin, or you can use metal (not plastic) binder clips.
- You may notice a small amount of the lemon filling 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. Please note, this does not mean the lemon filling moves entirely underneath the crust.
- Overbaking the lemon bars for 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
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
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
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!
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
Lol, I totally understand that. Yes, that would be fine.
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.
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
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!
Excellent! So glad everyone enjoyed them!
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
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!
These are SO good and so easy, especially if you bake frequently and know how intimidating some recipes can be. Perfect amount of sweet, tangy and that yummy buttery crust base. Everyone whose tried them has loved them. I’ve made these a few times now, and have had the thin crust form on top a couple times. They still taste EXACTLY the same, don’t let the looks fool you. Every oven is different so cannot blame anything but myself for not checking them often enough. Thank you for this amazing recipe Jennifer! This will be staying in my dessert lineup forever.
I’m so pleased to hear this, thank you for making them (and multiple times)!
Hi! This is the first time I have made these, and I’m extremely confused as to why the top of mine has like a white film on it. I baked for 25 minutes, and when I check, it was still basically all liquid, so I put it in for 5 more minutes, and then that happened. It’s even browned along the sides of the pan, did I do something wrong?
Hi! It’s quite possible you over-whisked the lemon curd mixture which can give you this frothy white top.
I want to love this but I can’t even get the crust to form so I feel like something is wrong 🙁 I followed the exact direction and it just looks like yellow sifted flour. It doesn’t seem like this is accurate?
Hi! No, you’re correct. When you blend the crust ingredients, it does resemble a light yellow sifted flour (with some clumps in it), but you need to pat it down firmly into the baking pan using the bottom of a measuring cup, glass, something flat, etc. to create the crust. I hope this helps! Feel free to check out the reels I did of this recipe on Instagram that shows the crust being made and pressed into the pan.
I love ❤️ this recipe! It’s funny because my aunt makes delicious lemon bars and I happen to find this recipe on Pinterest and I love it. Super easy and my kids love helping.
Today August 10th, 2022 we had a mistake. We didn’t bake the crust after it was chilled in the fridge for 15 minutes. 🤦🏻♀️ I put my kids in charge since I was cooking and the crust didn’t bake. Will they come out fine or this will mess the recipe, the results? Help please!!! 😩😩 🙏🏻
Nicky
P.S. I put them in the oven and after they were in the oven I realized 🤦🏻♀️. Hopefully they come out good 🤦🏻♀️
I think because you kept them chilled in the fridge, the crust (and bars) should be fine! If anything, the lemon curd part might bake into the crust a little, but they should still taste good!
Great recipe!