Lemon Bars

These easy Lemon Bars are all about a tart and tangy lemon filling on top of a buttery shortbread crust and finished with a dusting of powdered sugar! A perfect sweet treat for any occasion or holiday!

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This post was originally posted on 7/5/2020 and updated on 7/10/2024.

Easy Lemon Bar Recipe Ingredients

• Unbleached All Purpose Flour
• Powdered Sugar
• Salted Butter
• White Sugar
• Large Eggs
• Lemons

This easy lemon bars recipe has the perfect combination of lemon flavor with a buttery shortbread base. It's the best way to enjoy a good lemon bar with little effort!

How to Make Homemade Lemon Bars

1. First, preheat the oven to 350°F and line a 9x13 baking dish with parchment paper leaving at least an inch overhang on the long edges. Or grease baking dish well with non-stick cooking spray.
2. In a large mixing bowl, whisk together the 2 cups all purpose flour and ¾ cup powdered sugar.
3. Then cut in the cubed cold butter using a pastry blender or your hands. Once the flour mixture starts to resemble coarse crumbs, stir in the 2 tablespoons of cold water until it forms a dough. The dough should stick together if you squeeze it in your hand.

Tip*** You can also use a food processor or the new pastry blender attachment for your stand mixer to make the crust.

4. Next, place the dough in bottom of the pan, spread it out in an even layer and pat it down firmly using your hands making sure to get the corners so the filling doesn't seep underneath. 
5. Bake crust for 15 minutes.
6. While the crust is baking, prepare the filling. In a large bowl whisk together the granulated sugar and ¼ cup all purpose flour. Then add the whole eggs, lemon zest and fresh lemon juice. Whisk it well, until it looks a bit frothy on top and there are no lumps of flour lingering about.
7. Once the crust is done, pour the lemon mixture on top of the partially baked hot crust and then bake for another 25-30 minutes until the filling is no longer jiggly in the center and the edges are starting to turn golden brown.

8. Let the bars cool at room temperature for an hour and then chill them for another hour before serving.
9. Once chilled, slice them into neat squares and dust with powdered sugar using a small fine mesh strainer. Works like a charm and makes them look beautiful.

Make Ahead Lemon Bars

This classic lemon bars recipe is perfect for a make ahead dessert. The lemon squares can be made up to 5 days ahead of time. Keep them in the fridge until ready to serve. Shortly before serving, dust them with powdered sugar.

Storing Lemon Bars with Shortbread Crust

These Lemon Bars have a custard base, so they need to be stored in the fridge. Store them in a single layer between layers of wax paper if needed, in an airtight container in the fridge for up to 5 days.

Tips for the Best Lemon Bars

• Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
• Always read the recipe from start to finish before you start. Again, I am speaking from experience. 
• Make sure to fluff your flour and powdered sugar a bit before you measure it. When it sits for periods of time it becomes packed. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out. If needed, you can sift the powdered sugar too.
• I like using a glass pan for this recipe. The crust comes out better. You can use a metal pan if that is all you have.
• If using parchment paper leave an inch overhang on the long edge so you can easily lift the bars out of the dish once completely cooled.
• Using real lemons gives the best flavor. The bottled lemon juice just isn't the same.
• To make your lemons really juicy, roll them back and forth on the counter with the palms of your hands. Or you can microwave them for 15-20 seconds.
• The white crust that sometimes forms on the top of the bars is the air from the beaten eggs. There's no harm in it. Plus, it's getting covered with powdered sugar.
• Let the bars cool completely before slicing. The filling needs time to cool and set so the bars stay in tack when sliced.
• For clean slices, chill the bars for at least an hour before slicing. Use a sharp knife and wipe it clean after each cut.