Super Easy Lemon Bars
These easy lemon bars feature a buttery shortbread crust topped with a bright, tangy lemon filling. Perfect for sharing, snacking, or serving as a simple homemade dessert.
Equipment
- 8" x 8" Baking Pan
- Mixing Bowls
- Whisk
- Rubber Spatula
- Measuring Cups and Spoons
Ingredients
Shortbread Crust
- 1/2 cup unsalted butter room temperature
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
Lemon Filling
- 1/2 cup lemon juice from 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
- Prepare an 8" x 8" baking pan by lightly spraying it with flour-based baking spray or lining it with parchment paper.
- Combine the butter, flour, and powdered sugar in a mixing bowl until the mixture is crumbly. Press evenly into the prepared pan and chill.
- Preheat the oven to 350°F (175°C). Bake the chilled crust for 15-18 minutes, until lightly golden brown.
- In a clean bowl, whisk together the lemon juice, lemon zest, eggs, granulated sugar, and sifted flour until smooth.
- Pour the lemon filling over the baked crust and spread evenly.
- Bake for 25-30 minutes, until the filling is set but still slightly jiggly in the center.
- Cool completely at room temperature, then refrigerate for at least 1 hour.
- Dust with powdered sugar before serving and cut into bars.
Notes
Use freshly squeezed lemon juice for the best flavor. For cleaner cuts, chill the bars thoroughly and use a sharp knife. Store covered in the refrigerator for up to one week or freeze for up to three months.