Super Easy Lemon Bars

These Super Easy Lemon Bars are the perfect combination of tart, tangy lemon curd and a buttery, shortbread crust. They’re simple to make, and the result is a refreshing and satisfying treat that’s great for any occasion. Whether you’re looking for a quick dessert to bring to a gathering or a sweet treat for yourself, these lemon bars will hit the spot every time.

Why You’ll Love This Recipe

This recipe is a family favorite, slightly adapted from the recipe box of my late Grammy. The blend of lemon zest and juice in the curd filling paired with a buttery shortbread crust creates a melt-in-your-mouth experience. What I love most is how easy and foolproof it is, even for beginner bakers! You only need six ingredients to create a dish that’s both delicious and impressive. Plus, after a bit of chilling time, you can cut them into perfect, neat squares.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, room temperature
• ¼ cup powdered sugar

For the Lemon Curd Filling:

• 1 cup granulated sugar
• 3 large eggs
• 1 ½ tablespoons all-purpose flour (sifted)
• 2-3 medium lemons (for juice and zest)

For Garnish:

• Powdered sugar (optional, for dusting after cooling)

Directions

Step 1: Prepare the Shortbread Crust

I start by preparing the shortbread crust. In a food processor (or using a stand mixer or hand mixer), I combine all-purpose flour, unsalted butter, and powdered sugar until it forms a dough. Then, I press the dough evenly into the bottom of an 8-inch square baking pan. I use a spatula or the bottom of a measuring cup to flatten the crust evenly.

Step 2: Chill the Crust

To ensure the crust holds its shape, I place the pan in the refrigerator or freezer for 10–15 minutes (freezer is preferred, but you can use the refrigerator if you’re using a glass pan). This step helps prevent the crust from spreading while baking.

Step 3: Bake the Crust

I preheat the oven to 350°F (175°C) and bake the shortbread crust for about 12–15 minutes or until it turns light golden brown on top. Once done, I let it sit at room temperature while I prepare the lemon curd filling.

Step 4: Prepare the Lemon Curd Filling

In a mixing bowl, I whisk together granulated sugar, eggs, and sifted flour until smooth. Then, I zest and juice the lemons, adding the juice and zest to the mixture. I continue whisking until everything is well combined.

Step 5: Bake the Lemon Bars

Once the crust has cooled slightly, I pour the lemon curd filling onto the shortbread crust. I bake the lemon bars at 350°F for about 25–30 minutes, until the edges are set and the center still has a slight jiggle. Be careful not to overbake them; a little wiggle in the middle means they’re perfect.

Step 6: Cool and Chill

I let the lemon bars cool to room temperature for about 2 hours. After they’ve cooled, I cover the pan and chill the bars in the refrigerator for at least 1 hour to allow the filling to firm up.

Step 7: Serve

Once chilled, I dust the lemon bars with a light sprinkle of powdered sugar for extra sweetness and a beautiful finish. Then, I slice them into squares and enjoy!

Servings and timing

This recipe makes about 16 lemon bar servings.
Prep time: 25 minutes
Cook time: 48 minutes
Total time: 1 hour 55 minutes (including chilling time)

Variations

• For a twist: Try adding a little vanilla extract or almond extract to the filling for added depth of flavor.
• Fruit variations: You can make this recipe with other citrus fruits, like lime or orange, for a different but equally refreshing flavor.
• Crust modifications: For an added crunch, you can try mixing some ground almonds or coconut flakes into the shortbread crust for an extra layer of flavor and texture.

storage/reheating

These lemon bars can be stored in an airtight container in the refrigerator for up to 4 days. They are best enjoyed chilled and straight from the fridge. You can also freeze them for up to 2 months—just be sure to wrap them tightly in plastic wrap and store them in a freezer-safe container. To serve, let them thaw at room temperature or in the refrigerator before cutting.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

While fresh lemons give the best flavor, bottled lemon juice can be used in a pinch. However, fresh lemon zest is essential for the best taste.

Can I make these lemon bars ahead of time?

Yes! These lemon bars are perfect for making ahead. After baking and chilling, they can be kept in the fridge for up to 4 days, making them a great make-ahead dessert for events or gatherings.

Can I make these lemon bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend in both the crust and the filling. Just make sure the flour you use is suitable for baking.

How do I know when the lemon bars are done?

The edges should be set and golden, while the center should still have a slight jiggle. The filling will firm up as it cools, so don’t worry if the center isn’t completely set when it comes out of the oven.

Can I freeze these lemon bars?

Absolutely! After chilling, you can freeze the lemon bars for up to 2 months. Be sure to wrap them tightly in plastic wrap and store them in an airtight container.

Conclusion

These Super Easy Lemon Bars are the perfect balance of tangy lemon curd and a buttery, melt-in-your-mouth shortbread crust. They come together in no time, and with just a few simple ingredients, they make for a wonderfully refreshing dessert. Whether for a gathering or a simple treat at home, these lemon bars are bound to be a hit!

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