Easy Lemon Bar Recipe

This Easy Lemon Bar Recipe is one of those timeless desserts I turn to whenever I have a bunch of fresh lemons on hand. With a buttery shortbread crust and a thick, tangy lemon custard filling, these bars strike the perfect balance of sweet and tart. They’re ideal for parties, picnics, or whenever I need a bright and refreshing treat.

Why You’ll Love This Recipe

I love these lemon bars for their simplicity and unbeatable flavor. The crust is buttery and tender, holding up beautifully under the luscious lemon filling. The filling itself is creamy and smooth, bursting with citrus brightness thanks to fresh lemon juice and zest. Best of all, the whole recipe comes together easily with just a few basic ingredients. Every time I make these, they disappear fast—and I always get asked for the recipe.

Ingredients

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

For the crust:
cold butter
brown sugar
all-purpose flour
egg
lemon juice

For the filling:
eggs
granulated sugar
lemon zest
freshly squeezed lemon juice
all-purpose flour

Topping (optional):
powdered sugar

Directions

Prepare the crust
I start by combining the flour and brown sugar, then cut in the cold butter using a food processor or pastry cutter until the mixture is crumbly. I mix in the egg and a little lemon juice, then press the mixture into a parchment-lined 9×13-inch baking dish. I bake it at 350°F for 20 minutes until lightly golden.

Make the lemon filling
While the crust is baking, I whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth and well combined. I pour this filling over the hot crust as soon as it comes out of the oven.

Bake the bars
I return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and no longer jiggles in the center. I let the bars cool completely in the pan before removing and slicing.

Top and serve
Once cooled, I dust the top with powdered sugar for a classic finish and cut into squares or bars for serving.

Servings and timing

This recipe makes 24 lemon bars.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I add a pinch of salt to the crust for a more balanced flavor, or swap out a tablespoon of lemon juice for lime or orange for a citrus twist. For a more rustic finish, I skip the powdered sugar and top the bars with thin lemon slices before baking. I’ve even made these in a tart pan for a more elegant presentation.

storage/reheating

Since the filling is custard-based, I store the lemon bars in the refrigerator in an airtight container. I separate layers with parchment paper to prevent sticking. They keep well for up to 7 days. While I don’t reheat them, I do let them sit out for a few minutes before serving to take the chill off.

FAQs

Can I use bottled lemon juice?

I don’t recommend it. Freshly squeezed lemon juice gives the best flavor and brightness that really makes the bars shine.

Why are my lemon bars runny?

They probably weren’t baked long enough. I bake them until the center no longer jiggles and the edges are slightly golden.

Can I freeze lemon bars?

Yes, I freeze them after they’ve fully cooled. I layer them between parchment in an airtight container and thaw them in the fridge overnight before serving.

How do I get clean slices?

I let the bars chill completely, then use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices.

Can I make these gluten-free?

Yes, I’ve made them successfully with a 1:1 gluten-free flour blend. The texture is slightly different but still delicious.

Conclusion

These Easy Lemon Bars are a go-to dessert for their fresh flavor, rich texture, and no-fuss method. Whether I’m baking for a crowd or just want something bright and citrusy for myself, they always deliver. From the buttery crust to the sweet-tart filling, every bite is pure sunshine.

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