Easy Lemon Bars

Make homemade lemon bars with a buttery shortbread crust and a fresh, tangy lemon filling. This simple recipe uses easy-to-find ingredients and is perfect for quick desserts, snacks, or party treats. Get soft, chewy lemon squares that are ideal for home baking, lemon desserts, and simple sweet treats. Great for make-ahead recipes, refrigerated storage, and serving guests.

Ingredients

Shortbread Crust

• 1 cup butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour

Lemon Filling

• 4 large eggs
• 2 cups granulated sugar
• ¼ teaspoon salt
• ½ cup fresh lemon juice (from 2–3 lemons; Meyer lemons recommended)
• 2 teaspoons lemon zest
• ¼ cup all-purpose flour

---

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the crust: In a large bowl, use an electric hand mixer to blend the softened butter, 2 cups flour, and powdered sugar for about 3 minutes, until the mixture forms coarse crumbs. Press evenly into the bottom of an ungreased 9×13-inch baking dish (glass works best). Bake for 18–20 minutes, until the edges are lightly golden.
3. Make the lemon filling: While the crust bakes, whisk the eggs in a medium bowl. Add granulated sugar and salt, mixing until smooth. Stir in the lemon juice and zest, then fold in the ¼ cup flour until fully incorporated.
4. Assemble and bake: Pour the filling over the warm crust and return the dish to the oven. Bake for 13–16 minutes, until the filling is set and lightly golden on top.
5. Cool and serve: Let the lemon bars cool completely. Dust generously with powdered sugar, slice into squares, and serve.

---

Why You’ll Love This Recipe

• Bright, tangy lemon flavor balanced with a sweet, buttery crust.
• Soft and slightly chewy filling that holds its shape perfectly.
• Simple ingredients you likely already have at home.
• Perfect for dessert, tea time, or special occasions.

---

Tips

• Use room temperature butter for a smoother, more consistent crust.
• Meyer lemons give a sweeter, less acidic flavor, but regular lemons work too.
• Cool completely before cutting to ensure clean slices.
• For easier slicing, chill in the refrigerator for 20–30 minutes before cutting.

---

Variations and Substitutions

• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
• Less sweet: Reduce granulated sugar in the filling by ¼ cup.
• Citrus twist: Use lime or orange juice and zest instead of lemon for a new flavor.
• Topping options: Add a light drizzle of lemon glaze or a sprinkle of coconut flakes.

---

FAQs

Q: Can I make these ahead of time?
A: Yes, they store well in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze lemon bars?
A: Absolutely. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw before serving.

Q: Why did my filling crack?
A: Overbaking is the most common cause. Check the filling at 13 minutes; it should be slightly jiggly in the center when done.

---

Serving

• Serve chilled or at room temperature.
• Sprinkle additional powdered sugar just before serving for a beautiful presentation.
• Pair with fresh berries or a dollop of whipped cream for extra indulgence.

---

Suggestions

• Great for potlucks, parties, or afternoon tea.
• Can be cut into mini squares for bite-sized treats.
• Perfect for gifting in decorative boxes or wrapping.