These Super Easy Lemon Bars are the ultimate zesty treat, combining a buttery shortbread crust with a smooth, tangy lemon filling. They’re perfect for casual snacking, party platters, or a bright addition to any dessert table. With simple ingredients and a quick prep time, I always find myself making these whenever I need a no-fuss citrus dessert that’s guaranteed to impress.
Why You’ll Love This Recipe
I love how these lemon bars strike the perfect balance between sweet and tart. The crust is soft yet firm enough to hold the luscious lemon topping. They’re easy to make in one pan, don’t require any fancy equipment, and they slice beautifully for serving. Whether it’s for a summer picnic or a midweek pick-me-up, these lemon bars never let me down.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the filling:
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
2/3 cup freshly squeezed lemon juice
Optional: powdered sugar for dusting
directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
To make the crust, I cream together the softened butter and sugar in a large bowl until light and fluffy. Then I mix in the flour and salt until the dough comes together.
I press the dough evenly into the bottom of the prepared baking dish and bake it for 15–20 minutes, or until lightly golden.
While the crust is baking, I prepare the filling by whisking together the eggs, sugar, flour, and lemon juice until smooth and well combined.
Once the crust is done, I pour the lemon filling over the hot crust and return it to the oven for another 20–25 minutes, or until the filling is set and no longer jiggly.
I let the lemon bars cool completely, then refrigerate for at least 2 hours before slicing. I like to dust them with powdered sugar just before serving.
Servings and timing
This recipe makes about 24 bars, depending on how I cut them. Prep time: 15 minutes Cook time: 40–45 minutes Cooling and chilling: about 2 hours Total time: approximately 3 hours
Variations
Sometimes I switch things up by adding a bit of lemon zest into the filling for an extra citrus punch. I’ve also tried using Meyer lemons when they’re in season, which gives a slightly sweeter flavor. For a twist, I occasionally add a coconut layer between the crust and filling or mix in a touch of vanilla extract for added depth.
storage/reheating
I store these lemon bars in an airtight container in the fridge for up to 5 days. I layer parchment paper between each layer to prevent sticking. While I usually serve them chilled, I’ve found they taste great at room temperature too. I don’t recommend reheating them, as it can affect the texture, but they freeze well—just wrap them tightly and thaw in the fridge when ready to enjoy.
FAQs
How do I know when the lemon bars are done baking?
I check that the filling is set and no longer jiggles in the center. A slight golden tint on the top is a good sign that they’re ready.
Can I use bottled lemon juice instead of fresh?
I’ve used bottled lemon juice in a pinch, but fresh lemon juice gives the bars a brighter, more vibrant flavor.
How do I get clean slices?
I always chill the bars for a couple of hours first and use a sharp knife, wiping it clean between cuts for the neatest slices.
Can I make these lemon bars gluten-free?
Yes, I swap the regular flour with a 1:1 gluten-free baking flour blend. The texture is slightly different but still delicious.
Why did my lemon bars crack on top?
Overbaking or rapid cooling can cause cracks. I try to bake them just until set and let them cool gradually at room temperature before refrigerating.
Conclusion
These Super Easy Lemon Bars are my go-to dessert when I want something simple yet satisfying. They deliver a refreshing burst of lemon flavor with every bite, and the contrast of textures between the soft filling and buttery crust is unbeatable. Whether I’m making them for a special occasion or just to treat myself, they’re always a hit.
Super Easy Lemon Bars feature a buttery shortbread crust topped with a tangy, sweet lemon filling. Perfect for picnics, parties, or casual desserts, these bars are quick to prep and guaranteed to impress with their bright citrus flavor.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
2/3 cup freshly squeezed lemon juice
Optional: powdered sugar for dusting
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cream together the softened butter and sugar in a large bowl until light and fluffy.
Mix in the flour and salt until the dough comes together.
Press the dough evenly into the bottom of the prepared baking dish and bake for 15–20 minutes, or until lightly golden.
In a separate bowl, whisk together the eggs, sugar, flour, and lemon juice until smooth and well combined.
Pour the lemon filling over the hot crust and return to the oven for another 20–25 minutes, or until the filling is set.
Let the bars cool completely, then refrigerate for at least 2 hours before slicing.
Dust with powdered sugar before serving, if desired.
Notes
Use fresh lemon juice for the best flavor.
For clean slices, chill thoroughly and wipe the knife between cuts.
Meyer lemons or lemon zest can be added for variation.
Bars can be frozen and thawed in the fridge before serving.
