Super Easy Lemon Bars
Bright, tangy, and buttery — these lemon bars are a nostalgic favorite with a creamy lemon filling and a tender shortbread crust. Simple to make and perfect for every occasion.
Equipment
- 8x8-inch Baking Pan
- Mixing Bowls
- Whisk
- Zester or grater
- Fine Mesh Sieve
Ingredients
For the Shortbread Crust
- 1/2 cup unsalted butter softened
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
For the Lemon Curd Filling
- 1/2 cup fresh lemon juice from 2–3 lemons
- 1 tbsp lemon zest finely grated
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour sifted
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line an 8x8-inch pan with parchment paper.
- In a bowl, mix butter, flour, and powdered sugar for the crust until crumbly. Press evenly into pan and chill for 10–15 minutes.
- Bake crust for 15–18 minutes until light golden brown. Let cool slightly.
- In a bowl, whisk lemon juice, zest, eggs, sugar, and sifted flour until smooth. Pour over baked crust.
- Bake for 25–30 minutes until center is set but still slightly jiggly. Don’t overbake.
- Cool completely at room temp. Then cover and chill for at least 1 hour (or overnight).
- Lift from pan, slice into squares, and dust with powdered sugar before serving.
Notes
These bars freeze beautifully and are perfect for make-ahead desserts. Try topping with fresh berries or a dollop of whipped cream for a colorful twist.