My favorite EASY lemon bars recipe with just the right ratio of buttery shortbread crust and creamy lemon filling. They are always a crowd favorite

I can’t be the only one out there looking for an excuse to bake some sweets, right?  If you love these kinds of “bar” recipes, check out my Key Lime Pie Bars, Pecan Pie Bars, and Twix bars!

A stack of two lemon bars with powdered sugar on top and more lemon bars in the background.

What I LOVE about these Lemon Bars:

  • Basic pantry ingredients.  There are only a few ingredients needed to make these lemon bars including flour, sugar, butter, lemon juice, salt, baking powder and eggs.
  • Chewy shortbread crust: These lemon bars are extra thick, soft and chewy, all made possible by the texture of the shortbread crust.
  • Creamy lemon filling. The filling is perfectly sweet and creamy, without being overly “tangy”.

How to make easy lemon bars:

1. Make crust.

  • Mix the butter and powdered sugar together until well combined.
  • Add the flour and salt and mix just until combined.
  • Press the dough evenly into the bottom of an 8 inch square baking dish.  Bake the crust for 10 minutes.
Four overhead process photos for making a shortbread crust for lemon bars, including making the dough from butter, powdered sugar, flour, and pressing it into a baking dish lined with parchment paper.

2. Make the filling.  Combine the lemon zest and sugar in a bowl.  Add lemon juice, flour, baking powder, and eggs and mix well until the sugar has dissolved.

3. Bake.  Pour the lemon filling into the baked crust and bake again for 20 more minutes or until the lemon filling is set.

A collage of four overhead photos showing the process for making lemon bars, including making the lemon filling with lemon zest, sugar, eggs, and flour, pouring the filling over a baked shortbread crust, and a photo of the cooked lemon bars cut into squares.

4. Cool.  Remove the lemon bars from the oven and allow them to cool completely before dusting with powdered sugar and serving.

A lemon bar with a bite taken out of it.

Make Ahead And Freezing Instructions:

To make ahead: Make lemon bars up to 2 days in advance.  Allow to cool completely before covering and storing in the refrigerator.

To freeze: Allow lemon bars to cool completely and cut into squares.  Store in an even layer in a freezer safe container or bag for up to 2 months.

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Recipe

A stack of two lemon bars with powdered sugar on top and more lemon bars in the background.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
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Ingredients
 
 

Shortbread Crust:

Lemon Filling:

Instructions
 

  • Preheat oven to 350 degrees F. Line the bottom of an 8” pan with parchment paper, or grease with cooking spray and set aside
  • For the crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined. 
    Four overhead process photos for making a shortbread crust for lemon bars, including making the dough from butter, powdered sugar, flour, and pressing it into a baking dish lined with parchment paper.
  • Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
  • While the crust cools, make the lemon filling. 
    Mix the lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over crust.
    A collage of four overhead photos showing the process for making lemon bars, including making the lemon filling with lemon zest, sugar, eggs, and flour, pouring the filling over a baked shortbread crust, and a photo of the cooked lemon bars cut into squares.
  • Bake at 350 degrees for 35-40 more minutes, or until the filling has set. Remove from oven and allow to cool completely. 
  • Sprinkle with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.

Notes

Make ahead instructions: Make lemon bars up to 2 days in advance.  Allow to cool completely before covering and storing in the refrigerator.
Freezing instructions: Allow lemon bars to cool completely and cut into squares.  Store in an even layer in a freezer safe container or bag for up to 2 months.  
 

Nutrition

Calories: 376kcalCarbohydrates: 63gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 110mgSodium: 161mgPotassium: 64mgFiber: 1gSugar: 48gVitamin A: 436IUVitamin C: 3mgCalcium: 45mgIron: 1mg

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Adapted from Mels Kitchen Cafe

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 2 stars
    They taste alright, but look pretty unattractive. Additional eggs would have helped custard set up better without having to bake as long, also no instruction in recipe to watch or turn down oven if using a glass pan. Won’t be using this recipe again.

  2. 5 stars
    Absolutely delicious and so easy to make.
    I have tried different lemon bar recipes, but this one topped them all!! 😋

  3. 5 stars
    Easy to make with children during a hot Summer day, refreshing,the kids can’t get enough of them.

  4. 3 stars
    I followed recipe to the t. Loved the crust but filling was tasteless. I am wondering if my lemons were too old? Disappointed.

  5. These are the best. I’m rather known for my lemon bars but, I’m changing my recipe to this one. Love them

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