The Easiest Lemon Bars
The Easiest Lemon Bars Recipe
Looking for the perfect Easy lemon bars recipe? These homemade lemon bars with a buttery shortbread crust and tangy lemon filling are the ultimate lemon dessert. Whether you're craving a quick treat or a dessert, this simple lemon bar recipe is absolutely delicious!
Lemon lovers and fans of quick and easy desserts, this Easiest Lemon Cheesecake is just for you! Be sure to check out our section Bars and Brownies for more mouthwatering sweet treats. You can also try to make this delicious Lemon Eclair Cake from a famous blogger Princess Pinky Girl.
You'll find a variety of quick and easy dessert recipes that are perfect for any occasion.
The best part? This recipe uses basic pantry ingredients and requires minimal effort. I love desserts like this - simple to make yet absolutely delicious!
Shortbread Crust
- ½ cup unsalted butter, softened
- 1 cup all purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon salt
Lemon Filling
- ½ cup all pupose flour
- 1 ½ cups granulated sugar
- ½ tablespoon lemon zest
- 3 large eggs
- ½ cup fresh lemon juice
- ¼ teaspoon salt
Powdered sugar for dusting
Jump to Recipe: Ingredient measurements and step-by-step instructions are in the recipe card at the bottom of the post. But first, let's go over the process!
How to Make The Easiest Lemon Bars?
These homemade lemon bars come together in no time, making them a fantastic choice when you're short on time but still craving something sweet.
Step 1: Make the Buttery Shortbread Crust
The shortbread base is incredibly simple to prepare:
- Beat softened unsalted butter and sugar together until smooth and creamy.
- Add flour and salt, then mix until a crumbly dough forms.
- Press the dough firmly into a 9x9-inch baking pan lined with parchment paper.
- Bake at 350°F for about 18 minutes, or until lightly golden.
Step 2: Prepare the Luscious Lemon Filling
This zesty lemon filling is even easier!
- Whisk together flour, sugar, and fresh lemon zest.
- Add eggs and freshly squeezed lemon juice, then beat until smooth.
- Pour over the warm crust and bake for 25-30 minutes, until the center is set.
Step 3: Chill, Slice & Serve
Let the bars cool to room temperature, then refrigerate for at least 3 hours (overnight is best!). Before serving, dust with powdered sugar and cut into squares.
Pro Tips for The Easiest Lemon Bars:
- Always line your pan with parchment paper - This makes it super easy to lift the bars out and prevents sticking.
- Use room temperature butter - It ensures the shortbread crust comes together effortlessly.
- Chill before slicing - This helps the bars set and makes clean cuts easier.
How to Store & Freeze Lemon Bars?
Refrigerator: Store in an airtight container for up to 3 - 4 days.
Freezer: After baking and cooling, slice the bars and layer them in an airtight container with parchment paper in between. Or, wrap the entire pan tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
These classic lemon bars are pure perfection - sweet, tangy, and melt-in-your-mouth delicious. So grab your ingredients, preheat the oven, and get ready to fall in love with the easiest lemon bars ever!
Tried this recipe? Let me know in the comments below! Don't forget to share your photos and tag me on social media.
Happy baking!
The Easiest Lemon Bars
Ingredients
Shortbread Crust
- ½ cup unsalted butter softened
- 1 cup all purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon salt
Lemon Filling
- ½ cup all pupose flour
- 1 ½ cups granulated sugar
- ½ tablespoon lemon zest
- 3 large eggs
- ½ cup fresh lemon juice
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
Make the Shortbread Crust
- Beat softened unsalted butter and sugar together until smooth and creamy.
- Add flour and salt, then mix until a crumbly dough forms.
- Press the dough firmly into a 9×9-inch baking pan lined with parchment paper.
- Bake at 350°F for about 18 minutes, or until lightly golden.
Prepare the Lemon Filling
- Whisk together flour, sugar, and fresh lemon zest.
- Add eggs and freshly squeezed lemon juice, then beat until smooth.
- Pour over the warm crust and bake for 25-30 minutes, until the center is set.
Chill, Slice & Serve
- Let the bars cool to room temperature, then refrigerate for at least 3 hours (overnight is best!). Before serving, dust with powdered sugar and cut into squares.
Notes
- Always line your pan with parchment paper – This makes it super easy to lift the bars out and prevents sticking.
- Use room temperature butter – It ensures the shortbread crust comes together effortlessly.
- Chill before slicing – This helps the bars set and makes clean cuts easier.
