Savor the taste of summer with this sweet and gooey lemon bar recipe with a buttery shortbread crust, dusted with powdered sugar.
You might also like Lemon Blueberry Bundt Cake, Single Serving Lemonade, and Strawberry Shortcut Cake.
Quick & Easy Lemon Bar Recipe
Let’s be honest, lemon bars are hands down the best lemon dessert in existence. These bars have a sweet zesty lemon filling layered on top of a buttery shortbread crust. Even though some might consider these a springtime dessert, I enjoy lemon bars all year round.
And why shouldn’t I? Not only are they delicious, but they are so easy to make! I have been making this easy lemon bar recipe for years and trust me, it’s a major crowd-pleaser.
The great thing about this recipe for is that the entire thing is only 7 ingredients, most of which you probably already have in your kitchen! But before we get ahead of ourselves, here are a few tips to make sure your lemon bars reach their full potential.
Tips & Tricks
- Use a glass pan. I’ve tried this recipe with metal, ceramic and glass pans. For some reason, I consistently get the best texture and flavor from a glass pan. I use a 9×13 pan for this recipe, but you could swap this out for an 8×10 if you like even thicker lemon bars. (Keep in mind that the bake time may vary with a smaller pan). Snag the perfect glass pan here.
- Sift the flour and sugar. I will always stress the importance of sifting! It gets out the lumps and prevents your bars from being too dense.
- Juice your own lemons. Of course this is optional and you will still get great flavor with store-bought lemon juice. In my personal opinion, the added flavor of the fresh-squeezed juice is well-worth the extra effort!
- Don’t stress over bubbles. When you take your finished lemon bars out of the oven, you may see some white air bubbles on top. This is totally normal and won’t affect the flavor at all. Just dust some powdered sugar on top and no one will know!
- Cool before serving. Let your lemon bars cool for about an hour before serving so they can fully set up. I recommend sticking them in the fridge for an additional hour or two if you have time. This will keep everything together and give you nice clean cuts when it’s time to serve them.
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Recipe
Lemon Bars
May 16, 2021Equipment
- Lemon Juicer optional
- Glass Pan 9"x13"
Ingredients
FOR THE CRUST
- 1 cup butter softened
- ½ cup powdered sugar
- ¼ teaspoon salt
- 2 cups all-purpose flour
FOR THE LEMON FILLING
- 4 eggs beaten
- ¼ cup all-purpose flour
- 2 cups granulated sugar
- ⅓ cup lemon juice
- additional powdered sugar for topping
Instructions
- Preheat the oven to 350°F and grease a 9"x13" glass pan.
- For the crust, combine the butter, sugar, salt, and flour in a medium mixing bowl. Mix until fully combined. The consistency should be crumbly.
- Press the dough into the prepared pan and bake for 15 minutes. Let the crust cool for 5 minutes.
- Meanwhile, start the lemon filling by combining the eggs, flour, sugar, and lemon juice in a medium mixing bowl. Mix until fully incorporated.
- Pour the lemon filling mixture over the crust and bake for 25 minutes at 350°F. Let the lemon bars cool for at least an hour so they can fully set up. Dust the top with powdered sugar and serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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