Easy Lemon Bars
These Easy Lemon Bars feature a buttery, press-in shortbread crust topped with a silky, tangy lemon curd filling that bakes up perfectly set and sliceable every time. Made with simple pantry staples and fresh lemon juice, they strike the ideal balance between sweet and tart — and a generous dusting of powdered sugar on top makes them look as stunning as they taste. Perfect for potlucks, spring gatherings, Easter dessert spreads, or any time a bright, citrusy treat is in order.
Equipment
- 9x13 inch baking pan Standard size required for this recipe
- Parchment paper For lining the pan and easy bar removal
- Large mixing bowls One for crust, one for filling
- Hand mixer or stand mixer For creaming butter and sugar for the crust
- Whisk For mixing the lemon filling
- Microplane zester For fine lemon zest with no bitter pith
- Citrus juicer For squeezing lemons quickly and mess-free
- Fine-mesh sieve For sifting powdered sugar over finished bars
- Sharp chef's knife For clean, neat cuts after chilling
- Cutting board
- Wire rack For cooling the bars after baking
- Fork For docking (piercing) the pre-baked crust
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter 227g / 2 sticks, softened to room temperature
- ½ cup powdered sugar 60g, plus more for dusting the finished bars
- 2 cups all-purpose flour 240g
- ¼ tsp salt
For the Lemon Filling
- 4 large eggs at room temperature
- 1½ cups granulated sugar 300g
- ¼ cup all-purpose flour 30g
- ½ tsp baking powder
- ⅔ cup freshly squeezed lemon juice 160ml, from about 4–5 large lemons
- 2 tbsp freshly grated lemon zest from the same lemons used for juice; zest before juicing
- salt pinch
For Finishing
- powdered sugar for dusting generously over the finished, chilled bars before serving
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a 2-inch overhang on both long sides, and lightly grease any exposed pan edges.
- Beat softened butter and powdered sugar together on medium speed for 2 minutes until light and fluffy. Add flour and salt; mix on low until a crumbly dough forms, then finish mixing by hand until it comes together.
- Press the dough firmly and evenly across the bottom of the prepared pan using your fingers and the flat bottom of a measuring cup. Pierce all over with a fork (about 20–25 pokes) to prevent puffing.
- Bake for 18–20 minutes until the edges are lightly golden and the center looks set. Remove from oven and let cool on a wire rack for 5 minutes; keep oven at 350°F.
- Whisk eggs and granulated sugar together until combined, then whisk in flour, baking powder, and a pinch of salt until smooth. Add the fresh lemon juice and lemon zest; whisk until the filling is smooth and glossy.
- Pour the lemon filling evenly over the warm pre-baked crust. Bake for 22–25 minutes until the edges are set and the center has only a very slight wobble.
- Cool the bars on a wire rack for at least 1 hour at room temperature, then refrigerate for a minimum of 1–2 hours until completely firm and cold before slicing.
- Lift the slab from the pan using the parchment overhang and place on a cutting board. Sift a generous layer of powdered sugar over the top, then slice into 20 bars with a sharp knife, wiping the blade clean between each cut.
Notes
- Use fresh lemon juice only. Bottled lemon juice produces a flat, slightly metallic flavor that noticeably dulls the finished bars. Fresh juice is essential here.
- Zest before juicing. It is nearly impossible to zest a lemon that has already been squeezed. Always zest your lemons first, then juice them.
- Don't skip the pre-bake. Baking the crust before adding the filling prevents a gummy, underbaked bottom layer. This step is essential for the correct shortbread texture.
- Room temperature ingredients matter. Softened butter creams more evenly for the crust, and room temperature eggs incorporate smoothly into the filling without streaking.
- A slight wobble is fine. When the bars come out of the oven, the very center can have a slight jiggle — it firms up completely as it cools and chills.
- Chill before cutting. Refrigerating for at least 1–2 hours (or overnight) is the key to clean, sharp slices. Do not attempt to cut warm bars.
- Dust sugar just before serving. Powdered sugar absorbs moisture in the fridge. Dust right before serving for the freshest, most beautiful appearance.
- Storage: Store in an airtight container in the refrigerator for up to 5 days, with parchment between layers. Freeze for up to 3 months; thaw overnight in the fridge.
- Make-ahead tip: These bars taste even better after an overnight rest in the fridge as the flavors deepen and the texture firms up beautifully.
- Variation: Substitute an equal amount of freshly squeezed lime juice and lime zest for a lime bar version, or use Meyer lemons when in season for a sweeter, gentler citrus flavor.
Nutrition
Serving: 1barCalories: 195kcalCarbohydrates: 26gProtein: 2.5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 57mgSodium: 60mgPotassium: 35mgFiber: 0.5gSugar: 17gVitamin A: 6IUVitamin C: 5mgCalcium: 2mgIron: 4mg
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