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+ servings
A stack of 3 lemon bars.
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5 from 10 votes

Easy Lemon Bars

This vintage recipe creates Lemon Bars with a delicate shortbread crust topped with a tart-sweet, perfectly gooey lemon custard. They are surprisingly quick and easy to make and turn out beautifully every time!
Prep Time15 minutes
Cook Time43 minutes
Total Time58 minutes
Course: Dessert
Cuisine: American
Servings: 20 bars
Calories: 243kcal

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 to 3 lemons (use Meyer lemons, if possible)
  • 2 teaspoons lemon zest
  • ¼ cup all-purpose flour

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, use an electric hand mixer to blend together the softened butter, 2 cups flour and ½ cup powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9- x 13-inch baking dish (glass is best). Bake for 18 to 20 minutes or until lightly golden at the edges.
  • While the base layer is baking prepare the lemon filling. In a medium mixing bowl, whisk the eggs well. Add 2 cups granulated sugar and ¼ teaspoon salt and whisk to combine. Whisk in the lemon juice and lemon zest. Finally, whisk in ¼ cup flour until well incorporated. Pour the filling over the warm, baked crust. Return to the oven for an additional 18 to 20 minutes at 350 degrees F until topping appears to be set and is just beginning to lightly brown.
  • Allow to cool completely then sprinkle the surface liberally with powdered sugar. Slice into squares and serve.

Notes

Packaging: After dusting the cooled bars with powdered sugar, cover the dish tightly with plastic wrap or transfer the Lemon Bars to a separate airtight container. If you need to stack the lemon bars in the container, place parchment paper or wax paper between the layers to prevent sticking.
Refrigerate: Since the gooey lemon filling contains eggs, it's best to keep Lemon Bars refrigerated to prevent bacterial growth. If stored properly, they will stay fresh for up to a week.
Freeze: Allow the bars to cool completely, then slice into squares and flash freeze them in a single layer on a baking sheet until frozen solid. At that point the bars can be wrapped in foil or plastic wrap and placed in a freezer-safe zippered plastic storage bag and frozen for up to 3 months. Thaw the completely in the refrigerator before dusting with powdered sugar and serving.

Nutrition

Calories: 243kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 129mg | Potassium: 90mg | Fiber: 1g | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg