Easy Lemon Bars
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These easy lemon bars come together super fast and are made in one bowl. When citrus is in season, grab some lemons and make these lemon squares now! Made with fresh lemon juice, a buttery shortbread crust, and topped with powdered sugar!
Now they say your tastebuds change as you get older. That can only explain why I now crave lemon desserts. Because as a child if it was dipped, dunked, covered, drowning in chocolate I wanted it. But lemon? Nah, pass.
Now that I’m older? Ok, now I still want it if it’s dipped, dunked, covered, drowning in chocolate. But for whatever reason, I also can’t seem to pass up a tart, tangy zippy lemon dessert. Like my lemon cookies (my most popular recipe on the blog!), this tangy lemon cheesecake, or this blueberry lemon crumb cake.
And like this easy lemon bars recipe.
I think all lemon lovers can agree, that a classic lemon bars ranks up there with one of the best lemon desserts you can eat. Am I right? It has the perfect balance of a tart lemon filling made with fresh lemon juice and buttery crust. All you need is a glass of White Sangria to maybe wash them all down with, right?
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Recipe Ingredients
What I love about these lemon bars is that it only takes 5 ingredients to make. Yup just five.
- Butter – I used unsalted butter but you can use salted butter if needed. Just omit the added salt.
- Flour – You just need to use some regular all purpose flour. This helps to thicken the filling.
- Granulated sugar
- Whole Eggs – You want room temperature eggs.
- Salt
- Regular Lemons – I recommend fresh lemon juice for the best flavor!
- Powdered sugar – Or known as confectioners’ sugar or icing sugar for dusting on top of the homemade lemon bars after baking. You can also make your own powdered sugar!
Related: You might also like the rest of these 5 Ingredient Desserts
How to make these easy lemon bars
Start by preheating your oven to 350oF and grease a 9×13 baking dish, or line with parchment paper. I like to use a glass pan as a metal pan can sometimes give an off metallic taste because it reacts with the lemon juice.
If you are using a metal pan then line with parchment paper to help avoid this.
Step One: Make the crust
To make these lemon bars, first start by making the shortbread crust.
You want to combine in a large bowl, your correctly measured flour, salt, granulated white sugar, and softened butter.
You can also make the crust in your food processor.
Heather’s Baking Tip
If you forgot to take your butter out ahead of time, then here are 3 ways to soften your butter. I used my pastry blender to work the butter into the flour and sugar. You could also just use your hands. Don’t be afraid. Get in there.
Then go ahead and press the mixture into the prepared 9×13 pan.
Use the bottom of a measuring cup to press the mixture into your pan. You don’t want to press too firmly or it can create a tough crust.
Bake the crust for 20 minutes until lightly golden brown.
Step Two: Make The Filling
Now onto the creamy lemon filling! In a large mixing bowl, whisk together the sugar and flour.
Then add in the eggs and whisk until smooth.
And then whisk in the lemon juice until the filling is smooth. A few air bubbles may be present. Now here is what I don’t like about most lemon bar recipes out there. They say vague things like “juice of 3 lemons”. Um, I don’t know about you but I don’t always get the same amount of juice from my lemons every time. So frustrating.
So when I tested this recipe I used a glass measuring cup to make sure that I give you an exact amount. I wanted mine nice and tangy so I used exact 1 cup of fresh lemon juice. Which, was usually about 3 lemons (sometimes 2 1/2, sometimes 4). See what I mean? Not always the same.
Give it a whisk (have I told you about my new favorite kitchen tool, this whisk?). And you’re all set. Once your crust has baked, time to pour the lemon filling over it.
Be sure to pour the lemon mixture over your crust in the baking pan while it’s still hot. This helps the two layers stick to each other and not separate.
And then bake for another 20 minutes. That’s it! You want the filling set and not jiggle in the center. Just give the pan a tap and check it.
Your bars may have a few air bubbles on top from air rising to the top from the eggs cooking. Don’t worry, it’s totally normal!
And here comes the hard part. Letting the bars rest and set up. I like to let them cool at room temperature for 1-2 hours, then cool in the fridge for about 2 hours covered. I told you it was the hard part. But then it’s time to cut, eat, enjoy, repeat.
And then before serving, dust the top with powdered sugar. I used to do this while warm, but it ends up just melting into the filling.
Recipe Notes:
- Make sure to measure your lemon juice. Not every lemon gives the same amount of juice. To be on the safe side I’d buy 7 or 8 at the store. I needed about 6 lemons for this recipe.
- Use a metal pan lined with parchment paper or a glass pan to avoid a metallic taste.
- Make sure to measure your flour accurately by scooping with a spoon and leveling with a knife. For a complete tutorial, read this post.
- You need to make sure you are using softened butter for the shortbread crust so it’s incorporated easily.. Here are 3 ways to soften your butter quickly.
- When the crust is done, you want to pour the filling over the warm crust immediately. This kind of makes like one beautiful crust to lemon layer.
- Cut with a sharp knife. Use a metal sharp knife and clean off in between to get clean, neat squares.
Recipe Variations
- Swap the lemon for orange juice for an orange curd bar.
- Add vanilla extract. You can add a little vanilla extract to the shortbread crust.
Storage Instructions
Because they are technically a custard, they should be kept in the refrigerator unless you are serving them right away. They can stay out for a few hours at room temperature if you are serving them at a party, though. After that however, store them covered in the fridge!
These will last about 4 days in the refrigerator in airtight container. If they last you that long that is! Just be sure to keep them well covered. Cover with plastic wrap or aluminum foil.
Lemon bars can be frozen for up to 3 months. Thaw at room temperature before serving.
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Easy Lemon Bars
Ingredients
For the shortbread crust:
- 2 cups (240 g) all purpose flour
- ½ cup (100 g) white granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter softened
For the filling:
- 2 ¼ cups (450 g) granulated white sugar
- ½ cup (60 g) all purpose flour
- 6 large eggs
- 1 cup (240 ml) fresh lemon juice about 6 lemons
- powdered sugar for dusting on top
Instructions
Shortbread Crust
- `Pre-heat oven to 350oF/180oC. Spray a 9×13 baking pan with non-stick cooking spray or line with parchment paper and set aside. I like to use a glass pan or a metal pan lined with parchment paper to avoid an off metallic taste.
- In a mixing bowl, whisk together the flour, sugar and salt. Add the softened butter and cut in using a pastry blender or your hands until it resembles coarse crumbs. Then press into the bottom of the your 9×13 pan. You can use the bottom of a dry measuring cup to press the mixture into the pan or just use your fingertips. Don't press too hard or the crust will come out too hard. 2 cups (240 g) all purpose flour ½ cup (100 g) white granulated sugar ½ teaspoon salt 1 cup (2 sticks, 226 g) unsalted butter
- Bake the crust for about 20 minutes until lightly golden brown.
Lemon Filling
- Meanwhile, while the crust is baking prepare the filling. In a large bowl, whisk together sugar and flour. 2 ¼ cups (450 g) granulated white sugar ½ cup (60 g) all purpose flour
- Whisk in the eggs until smooth. 6 large eggs
- Whisk in the lemon juice until smooth. 1 cup (240 ml) fresh lemon juice
- When the crust is done, remove from the oven. Immediately pour the lemon filling over the hot crust. Then return to the oven again for another 25 minutes (22-27 minutes) or until the filling is set and does not jiggle.
- Allow the bars to cool completely (one hour at room temperature) and set up in your refrigerator (usually about 2 hours). Dust the top with powdered sugar. Then cut into bars and serve.
Video
Notes
- Storage: Because they are technically a custard, they should be kept in the refrigerator unless you are serving them right away. They can stay out for a few hours at room temperature if you are serving them at a party, though. After that however, store them covered in the fridge! These will last about 4 days in the refrigerator. Just be sure to keep them well covered.
- Freezing: Lemon bars can be frozen for up to 3 months. Thaw at room temperature before serving. Freeze without powdered sugar for best results.
- Pan Size: If you want thicker bars, use a smaller pan – 8×11 pan. You will need to bake the crust and filling for a few extra minutes.
How much lemon zest did you add? The video shows lemon zest, but the recipe doesn’t mention it.
Thanks in advance!
Thank you for your comment! I used to add lemon zest to the recipe, but I found it made the bars a bit too tart, so I’ve since updated the recipe to omit it. However, if you enjoy a zestier flavor, you can try adding 1-2 teaspoons of lemon zest. Enjoy!
Fantastic lemon bars. I had some at my frind’s house, and they were amazing! Excited to give them a try.
Any kind of lemon dessert is good with me and these bars look incredible.
Love the fudgy texture of these lemon bars. Delicious!
These look perfect for making a last minute treat without tons of mess. Lemon is my absolute favourite too.
This was amazing and such a treat! Thank you!
Love all the ingredients, can’t wait to try this! It looks so delicious and easy!
Yum! I love a good lemon bar- and one that can be made in one bowl? Yup- that is perfect!
Hi Heather,
I don’t have metal/stainless steel mixing bowls – just glass or ceramic. How will this effect the outcome?
No difference Jennifer! I also use glass and ceramic bowls as well 🙂 I definitely don’t recommend plastic however as they can retain odors and grease over time.
First of all, sorry for the loss off your grandfather, these times are truly trying! I’m in healthcare with three children so we are baking at least weekly while I juggle work and mom duties. Unfortunately we don’t have lemons (and no grocery run for another week) but have a huge bottle of lemon juice. Would the bottle lemon juice be an adequate substitute for the real thing?
Thanks and happy baking
Thank you! And I mean fresh of course is best but yes you can use bottles for sure!