These lemon bars can be summed up in four words: zesty, tasty, easy and pretty. The bright citrus of fresh lemon really defines this recipe, so if you enjoy lemon desserts you’ll love these bars. They’re simple to prepare, and the result is a tender shortbread base topped with a tangy, silky lemon filling finished with a dusting of powdered sugar.
The balance of sweet and tart is delightful. I enjoy sprinkling powdered sugar over the top—sometimes I get carried away—but it adds a lovely contrast to the lemon’s brightness. Even if lemons aren’t your favorite, these bars are worth making for guests or family; the aroma of fresh-baked lemon treats is always irresistible.
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Lemon Juice
Easy Lemon Bars
3.2 from 242 votes
15
servings
20
minutes
45
minutes
Ingredients
- For the Shortbread Crust:
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1 cup unsalted butter, softened
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2/3 cup granulated sugar
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1 teaspoon pure vanilla extract
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1/2 teaspoon salt
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2 cups all-purpose flour
- For the Lemon Filling:
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6 large eggs
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2 1/4 cups granulated sugar
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1 tablespoon fresh lemon zest
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2/3 cup fresh lemon juice (about 5 lemons)
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2/3 cup all-purpose flour
- To Decorate:
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Powdered sugar for sprinkling
Directions
- Preheat the oven to 350°F (180°C). Line a 9×13-inch glass baking dish with parchment paper.
- For the Shortbread Crust:
- In a large bowl, whisk together the softened butter, granulated sugar, vanilla extract, salt and 2 cups of flour until the mixture is crumbly.
- Press the dough evenly into the prepared pan so it forms a solid base.
- Bake the crust for 15 minutes, until lightly golden.
- For the Lemon Filling:
- In a large bowl, whisk together the eggs, 2 1/4 cups granulated sugar, lemon zest, lemon juice and 2/3 cup flour until smooth. Pour the filling over the hot baked shortbread crust.
- Return to the oven and bake 25 minutes, until the filling is set but still slightly jiggly in the center. Cool for at least 45 minutes to 1 hour before slicing. Dust with powdered sugar, slice and enjoy.
Notes
- Fresh lemons provide the best flavor for the filling—use fresh juice and zest when possible.
- A glass baking dish is recommended for even baking and best results.
This recipe uses common pantry ingredients, which means you may already have everything on hand—no last-minute grocery run required. I often keep extra butter, eggs and a few lemons in the fridge so I can bake on short notice. Refrigerating lemons in a sealed bag keeps them firm and makes them easier to zest.
Most kitchens already stock flour, sugar and salt. For the crust you only need a pinch of salt; the filling doesn’t require additional salt. After baking the crust for 15 minutes, pour the lemon filling over it and bake again until set—timing may vary by oven, but plan for about 20–30 minutes for the filling to set. The lemon aroma while baking is delightful. Allow the bars to cool, dust generously with powdered sugar if desired, slice and enjoy every zesty, tasty, easy and pretty bite!