Lemon Bars Recipe
This easy lemon bars recipe is bursting with fresh lemon flavor and a buttery shortbread crust. A crowd-pleasing dessert ready in under an hour!
Ingredients
- For the Shortbread Crust:
- 1 cup unsalted butter melted
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract optional, but adds depth
- For the Lemon Filling:
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs at room temperature
- 2/3 cup fresh lemon juice from about 3–4 lemons
- 1 tbsp lemon zest zest before juicing!
- Optional: 1 tbsp milk for extra creaminess
- For Dusting:
- Powdered sugar to dust before serving
Instructions
- Preheat and Prep (5 minutes)
- Preheat your oven to 350°F (175°C).
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy lifting.
- Make the Shortbread Crust (10 minutes)
- In a mixing bowl, combine melted butter, flour, powdered sugar, salt, and vanilla.
- Stir until it forms a soft dough.
- Press evenly into the prepared pan. Use the bottom of a measuring cup for a smooth, flat surface.
- Bake the Crust (18–20 minutes)
- Bake until the crust is just starting to turn golden around the edges.
- Remove from the oven and let it cool slightly while you make the filling.
- Mix the Lemon Filling (5 minutes)
- In a large bowl, whisk together sugar and flour.
- Add the eggs, lemon juice, and zest. Whisk until smooth and slightly frothy.
- Pour and Bake (20–22 minutes)
- Pour the filling over the warm crust.
- Return to the oven and bake until the center is set and doesn’t jiggle, about 20 minutes.
- Cool & Chill (1–2 hours)
- Let the bars cool at room temperature, then chill in the fridge for at least 1 hour for clean slicing.
- Slice and Dust (5 minutes)
- Use the parchment overhang to lift the bars out.
- Slice with a sharp knife, wiping between cuts.
- Dust with powdered sugar before serving.
Notes
- For clean slices, chill thoroughly before cutting and use a sharp knife wiped between cuts.
- Use room temperature eggs for a better-set filling.
- Always zest lemons before juicing—it's easier and prevents waste.
- Avoid overbaking: look for a pale, set filling rather than a browned top.
- Store in the fridge for up to 5 days or freeze for up to 3 months.