These bright and tangy lemon bars have a buttery shortbread crust and a silky citrus filling all with just five simple ingredients. Perfect for spring gatherings, summer picnics, or a light dessert any time of year.

Ingredients

For the Shortbread Crust:

1½ cups all-purpose flour
¾ cup cold unsalted butter, diced
¼ cup powdered sugar
Zest of 1 lemon

For the Lemon Filling:

4 large eggs
1 cup powdered sugar
½ cup freshly squeezed lemon juice (about 2–3 lemons)
2 tablespoons all-purpose flour

Instructions

1. Prepare the pan:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal. Set aside.

2. Make the crust:
In a food processor, pulse together the flour, butter, powdered sugar, and lemon zest until the mixture resembles fine crumbs. Stop before the dough comes together in a ball. (Alternatively, use a pastry cutter or fork in a mixing bowl.)

3. Press and bake:
Pour the crumb mixture into the prepared pan and press it firmly into an even layer. Bake for 20 minutes, or until lightly golden on top.

4. Mix the filling:
While the crust bakes, whisk together the eggs, powdered sugar, lemon juice, and flour in a medium bowl until smooth. If needed, strain the mixture through a fine-mesh sieve to remove any lumps or bubbles.

5. Bake the bars:
When the crust is done, remove the pan from the oven and immediately pour the lemon filling over the hot crust. Return to the oven and bake for 18–20 minutes, or until the filling is set and no longer jiggly in the center.

6. Cool and chill:
Place the pan on a wire rack and let cool completely to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.

7. Finish and serve:
Dust the top with powdered sugar (optional), slice into bars, and serve chilled.

Why You’ll Love This Recipe

Only 5 ingredients for a bakery-worthy treat
Bright, fresh lemon flavor balanced by a rich buttery crust
No special equipment needed—just a whisk and a pan
Perfect make-ahead dessert for any occasion
Freezer-friendly and ideal for gifting

Tips

Use fresh lemon juice for the best flavor—bottled juice won’t compare.
Cold butter is key for a crumbly, melt-in-your-mouth crust.
Don’t overbake the filling—it should be set but still soft and smooth.
Chill fully before slicing for clean, sharp edges.
Dust with powdered sugar just before serving so it doesn’t dissolve.

Variations and Substitutions

Add extra zest for more lemon punch in the filling.
Swap citrus: Try lime or orange juice for a fun twist.
Make it gluten-free: Use a 1:1 gluten-free flour blend for both crust and filling.
Add a pinch of salt to the crust to balance the sweetness.

FAQs

Can I double the recipe?
Yes! Double the ingredients and use a 9×13-inch pan. You may need to slightly adjust the baking time.

Do these need to be refrigerated?
Yes, store in the refrigerator in an airtight container for up to 5 days.

Can I freeze lemon bars?
Absolutely. Freeze sliced bars in a single layer, then store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight.

Why did my lemon filling crack?
Overbaking or rapid cooling can cause cracks. Remove the bars as soon as the filling is set to avoid this.

Serving

Serve these lemon bars chilled, with a light dusting of powdered sugar. They pair wonderfully with:

Fresh berries
Whipped cream
A cup of hot tea or iced coffee

Suggestions

Cut into bite-sized squares for a dessert platter or brunch spread.
Wrap individually for lunchboxes or picnic treats.
Add a thin layer of raspberry jam beneath the filling for a fruity variation.