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How to Make Lemon Bars Easy Recipe

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Discover how to make lemon bars with a crisp buttery crust and tangy lemon filling. Easy, delicious, and bursting with fresh citrus flavor in every bite!
Course Dessert
Cuisine American
Keyword best lemon bars, citrus dessert, classic lemon bars, easy lemon bars recipe, homemade lemon bars, homemade lemon squares, lemon bar recipe, lemon bars, lemon dessert bars, tangy lemon dessert
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings 24
Calories 280

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Large mixing bowls (2)
  • Whisk or fork
  • Fine grater or zester
  • Sharp knife
  • Measuring cups and spoons
  • Cooling rack

Ingredients

Shortbread Crust:

  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • 1 cup unsalted butter cold and cubed
  • ¼ teaspoon salt

Lemon Filling:

  • 4 large eggs
  • 2 cups granulated sugar
  • ⅓ cup all-purpose flour
  • ⅔ cup fresh lemon juice from 4-5 lemons
  • 1 tablespoon lemon zest
  • Pinch of salt

Topping:

  • Powdered sugar for dusting

Instructions

Prepare:

  • Heat oven to 350°F. Line a 9x13 pan with parchment paper, leaving overhang on two sides.

Make the Crust:

  • Mix flour, powdered sugar, and salt in a bowl.
  • Add cold butter cubes. Work with fingers until mixture looks like damp sand.
  • Press firmly into prepared pan, making an even layer.
  • Bake 18-20 minutes until edges turn light golden.

Make the Filling:

  • While crust bakes, whisk eggs and sugar until blended.
  • Add lemon juice, zest, flour, and salt. Whisk until smooth.

Assemble and Bake:

  • Pour filling over hot crust immediately.
  • Bake 22-25 minutes until edges are set but center still jiggles slightly.
  • Cool completely at room temperature (2 hours) or refrigerate after 1 hour.

Finish:

  • Lift from pan using parchment handles.
  • Cut into squares, wiping knife between cuts.
  • Dust with powdered sugar before serving.

Notes

  • Fresh lemons work much better than bottled juice for authentic flavor
  • The slight jiggle in the center when you remove them from the oven is what keeps the filling creamy instead of rubbery
  • Cold butter creates the flaky, crumbly texture in the crust - room temperature butter makes it tough
  • Store in an airtight container in the refrigerator for up to one week
  • These bars can be frozen for up to three months when wrapped individually
  • For sweeter bars, reduce lemon juice by two tablespoons
  • For more intense lemon flavor, add extra tablespoon of zest
  • Wiping the knife between cuts prevents messy edges and keeps squares looking clean
  • Let bars sit at room temperature for 15 minutes before serving for best flavor