Super Easy Lemon Bars

why make this recipe

This lemon bar recipe is quick and easy. It uses few ingredients you likely have at home. The bars are bright, tangy, and sweet. You can make them for a snack, a picnic, or a simple dessert after dinner.

introduction

These Super Easy Lemon Bars have a buttery shortbread crust and a soft lemon curd top. You will mix, bake, and cool. Kids and adults like them. If you like simple bread or easy baked treats, see a simple sandwich bread recipe for more baking ideas at easy sourdough sandwich bread recipe.

why make this recipe

You can make these in about an hour. They use basic pantry items and fresh lemons for a bright flavor. The crust is simple and the filling is smooth. This is a good recipe when you want a fresh dessert with little fuss.

how to make Super Easy Lemon Bars

Preheat your oven, press the crust into a pan, bake it, whisk the filling, and bake again. Chill and cut. If you want another lemon bar method for tips, look at this Pioneer Woman lemon bars for a different take.

Follow the Directions section below for steps and times.

Ingredients :

• 1/2 cup Unsalted Butter (room temperature)
• 1 cup All-Purpose Flour
• 1/4 cup Powdered Sugar
• 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)

Directions :

Shortbread crust:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix 1/2 cup softened butter, 1 cup flour, and 1/4 cup powdered sugar until it forms crumbs.
3. Press the mixture firmly into an 8×8 inch baking pan lined with parchment.
4. Bake for 15-18 minutes or until the edges are light golden. Let it cool slightly.

Lemon curd filling:

1. In a bowl, whisk together 3 eggs and 1 1/2 cups granulated sugar until smooth.
2. Add 1/2 cup lemon juice and 1 tbsp lemon zest. Mix well.
3. Stir in 1/2 cup sifted flour until no lumps remain.
4. Pour the filling over the warm crust.
5. Bake for 18-20 minutes, or until the center is set but still slightly jiggly.
6. Let cool to room temperature, then chill in the fridge for at least 1 hour.
7. Dust with powdered sugar and cut into bars.

how to serve Super Easy Lemon Bars

Cut the bars into squares. Serve cold or at room temperature. Dust more powdered sugar on top if you like. Add a small mint leaf or a thin lemon slice for a pretty plate.

how to store Super Easy Lemon Bars

Keep lemon bars in an airtight container in the fridge. They stay good for 3–4 days. You can freeze them for up to 1 month; wrap each piece in plastic and place in a freezer bag. Thaw in the fridge before serving.

tips to make Super Easy Lemon Bars

• Use room temperature eggs and butter for a smooth filling and even crust.
• Press the crust firmly into the pan so it bakes evenly.
• Do not overbake the filling; it will firm up as it cools.
• Use fresh lemon juice for the best flavor.
• For neat slices, chill well and wipe your knife clean between cuts.

variation (if any)

• Add 1/4 cup of graham cracker crumbs to the crust for a different texture.
• For a sweeter twist, mix a little orange zest with the lemon zest.
• Make mini bars in a muffin tin for small servings.

FAQs

Q: Can I use bottled lemon juice?
A: Yes, but fresh lemon juice gives a brighter flavor.

Q: Can I make these gluten-free?
A: Yes. Replace the flour with a 1:1 gluten-free flour blend and check texture.

Q: Why did my filling crack or overbrown?
A: You likely baked it too long. Remove when the center is just set and slightly jiggly.

Q: Can I reduce the sugar?
A: You can lower sugar a bit, but it will change sweetness and texture. Try reducing 1/4 cup first.

Q: Do I need to sift the flour for the filling?
A: Sifting helps remove lumps and gives a smoother filling, but you can whisk well instead.

Conclusion

For another easy version and step-by-step photos, see the helpful guide at Super Easy Lemon Bars – Beyond the Butter. If you want a different five-ingredient approach and more tips, try the recipe at Lemon Bars Recipe (Just 5 Ingredients!) | The Kitchn.

Super Easy Lemon Bars

These Super Easy Lemon Bars have a buttery shortbread crust and a soft lemon curd topping. Bright, tangy, and sweet, they're perfect for a quick snack or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 38 minutes mins

Total Time 58 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

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) Use fresh lemon juice for best flavor.
• 1 tbsp Lemon Zest (finely grated)
• 3 Large Eggs (room temperature) Use room temperature for smoother filling.
• 1 1/2 cups Granulated Sugar
• 1/2 cup All-Purpose Flour (sifted) Sifting helps remove lumps.
• Powdered Sugar (for dusting)

Method

 

Preparation of the crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix 1/2 cup softened butter, 1 cup flour, and 1/4 cup powdered sugar until it forms crumbs.
3. Press the mixture firmly into an 8×8 inch baking pan lined with parchment.
4. Bake for 15-18 minutes or until the edges are light golden. Let it cool slightly.

Preparation of the filling

1. In a bowl, whisk together 3 eggs and 1 1/2 cups granulated sugar until smooth.
2. Add 1/2 cup lemon juice and 1 tbsp lemon zest. Mix well.
3. Stir in 1/2 cup sifted flour until no lumps remain.
4. Pour the filling over the warm crust.
5. Bake for 18-20 minutes, or until the center is set but still slightly jiggly.
6. Let cool to room temperature, then chill in the fridge for at least 1 hour.

Serving

1. Cut the bars into squares and serve cold or at room temperature.
2. Dust more powdered sugar on top if desired and add a mint leaf or thin lemon slice for garnish.

Notes

Keep lemon bars in an airtight container in the fridge for 3–4 days or freeze for up to 1 month. For best slicing, chill well and wipe the knife clean between cuts. Use fresh lemon juice for a brighter flavor.