These Super Easy Lemon Bars pair a bright, tangy lemon curd with a buttery shortbread crust. Baked in an 8″ x 8″ pan, they’re a simple, crowd-pleasing citrus dessert to enjoy year-round with family, friends, or coworkers.
Table of Contents
- About the Recipe
- Key Ingredients Needed
- How to Make Super Easy Lemon Bars from Scratch
- Recommended Baking Tools
- Helpful Tips for Making the Best Lemon Bars
- How to Freeze Your Lemon Bars
- Lemon Bars FAQs
- Enjoy These Other Lemon Desserts from Beyond the Butter!
- Super Easy Lemon Bars Recipe
About the Recipe
This Super Easy Lemon Bars recipe comes from my late Grammy’s recipe box with a few small updates. It’s become a family favorite for its bright lemon flavor and reliable, buttery shortbread base.
If you want a tart, refreshing dessert that’s quick to make and always welcomed, this is one to keep on hand.
Key Ingredients Needed
These lemon bars require just a handful of pantry staples:
- All-Purpose Flour – used in both the crust and the filling; sift the flour for the filling to avoid lumps.
- Unsalted Butter – for the shortbread crust; use at room temperature.
- Powdered Sugar – in the crust and for dusting the finished bars.
- Granulated Sugar – sweetens the lemon curd filling.
- Lemons – you’ll need juice and zest from about 2–3 medium lemons (roughly 1/2 cup juice).
- Eggs – bind and set the lemon filling; use at room temperature for best results.
How to Make Super Easy Lemon Bars from Scratch
This is a straightforward recipe. Bake time for both layers totals about 40–48 minutes; allow additional time to cool and chill so the filling firms up.
Shortbread Crust
Prepare the crust. Combine room-temperature unsalted butter, flour, and powdered sugar in a food processor or mixer until it forms coarse crumbs. Press evenly into the bottom of a lightly greased 8″ x 8″ pan. For easier removal, line the pan with a parchment sling.
Chill briefly. Refrigerate or freeze the crust 10–15 minutes to firm it up (optional for glass pans).
Bake. Bake at 350°F for 12–18 minutes until lightly golden. Allow it to cool slightly before adding the filling; it does not need to be completely cold.
Lemon Curd Filling
Prep first. Zest and juice your lemons, and sift the flour to prevent lumps.
Mix. Whisk together lemon juice, lemon zest, eggs, granulated sugar, and sifted flour until smooth and well combined.
Bake. Pour the filling over the warm shortbread base and bake at 350°F for 25–30 minutes. The top should be nearly set with a slight jiggle in the center—don’t overbake or a thin crust may form on top.
Cool and chill. Let the bars cool to room temperature (this can take up to 2 hours), then refrigerate, covered, at least 1 hour to fully set. Chilling makes cutting cleaner and enhances flavor.
Recommended Baking Tools
Tools that make these lemon bars foolproof:
- 8-inch square baking pan (9-inch can work; adjust bake time)
- Hand mixer, stand mixer, or food processor
- Spatula or measuring cup to press crust
- Flour-based baking spray
- Parchment paper for a sling (optional)
- Citrus juicer and fine grater for zest
- Sifter for the flour in the filling
Helpful Tips for Making the Best Lemon Bars
- If using a 9-inch pan, reduce the final bake time to about 20–25 minutes at 350°F.
- Chill the bars at least 1 hour (overnight is ideal) so the filling firms and cuts cleanly.
- A parchment paper sling helps remove the bars easily; secure edges with metal binder clips if needed.
- Sift the flour for the filling to avoid lumps and ensure a smooth curd.
- Don’t overbake—the center should still jiggle slightly when removed from the oven.
How to Freeze Your Lemon Bars
Make the bars, cool completely, and skip dusting with powdered sugar. Cut into squares and freeze on a sheet until solid, then wrap each piece 2–3 times in plastic wrap and store in a freezer bag or airtight container for up to 3 months. To thaw, transfer to the refrigerator up to 24 hours before serving and dust with powdered sugar right before serving.
Lemon Bars FAQs
An 8-inch square baking pan is recommended.
A thin crust can form from overbaking. If it occurs, you can dust the bars with powdered sugar—the flavor remains excellent.
Chilling helps firm the butter and can improve the crust’s texture, but it’s optional. If you use a glass pan, skip chilling to avoid thermal shock.
Enjoy These Other Lemon Desserts from Beyond the Butter!
Small Batch Lemon Cupcakes
Lemon Meringue Ice Cream Pie
Lemon Shortbread Cookies
Lemon Cream Cheese Pound Cake
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″ pan with a flour-based baking spray. For easier removal, line with a parchment paper sling.
- Using a mixer or food processor, beat the unsalted butter, flour, and powdered sugar until coarse crumbs form. Press evenly into the prepared pan. Chill 10–15 minutes in the fridge or freezer (skip chilling if using a glass pan).
- Preheat oven to 350°F and place the oven rack just above center.
- Bake the crust 12–18 minutes or until light golden. Remove and let cool slightly while preparing the filling.
Lemon curd filling
- Grate lemon zest into a small bowl and juice the lemons. Sift the flour.
- Whisk together lemon juice, lemon zest, eggs, granulated sugar, and sifted flour until smooth.
- Pour the filling over the slightly cooled crust and bake at 350°F for 25–30 minutes, until the top is nearly set but the center still jiggles slightly. Start checking at the earlier time to avoid overbaking.
- Remove from oven and cool completely at room temperature. Cover and refrigerate at least 1 hour (overnight preferred). Dust with powdered sugar and cut with a sharp knife to serve.
- Store in an airtight container in the refrigerator up to 5 days.
Video
Notes
- The listed 48-minute cook time combines the longest bake for the crust and the final bake for both layers.
- If using a parchment sling, you may see a small amount of filling bake along the edge—this is normal and doesn’t mean the filling moved under the crust.
- Overbaking can form a thin top crust; dusting with powdered sugar masks this and keeps the bars delicious.
- Recipe adapted from my Grammy’s lemon bars. Updated notes added 9/30/2022.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.