Easy Lemon Bars

4.72 from 14 votes

Easy Lemon Bars with a shortbread crust that can be made in one bowl!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: bars

Servings: large bars, 24 small

Calories: 447kcal

`Pre-heat oven to 350^oF/180^oC. Spray a 9x13 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 9x13 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.

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.

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 - 8x11 pan. You will need to bake the crust and filling for a few extra minutes.