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Easy Lemon Bars Recipe
Ash Tyrrell

Easy Lemon Bars Recipe

I still remember the first time I pulled a pan of these lemon bars out of the oven the whole kitchen smelled like sunshine. I've made this easy lemon bar recipe more times than I can count, and it never lets me down. The buttery shortbread crust and that sweet-tart lemon custard on top are honestly the perfect match
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Prep Time 15 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 10 tablespoons butter room temperature — gives the crust that rich, melt-in-your-mouth texture
  • 1 ¼ cups all-purpose flour — the base that holds the shortbread together
  • ½ cup powdered sugar plus 2 tablespoons, divided — sweetens the crust and dusts the top later
  • ¼ teaspoon salt — balances the sweetness so the crust doesn't taste flat
  • ⅓ cup fresh lemon juice about 2 lemons — always use fresh, bottled juice tastes flat and dull
  • 3 large eggs room temperature — sets the custard and gives it that silky texture
  • 1 cup granulated sugar — sweetens the tangy filling just right
  • 3 tablespoons all-purpose flour — thickens the custard so it slices cleanly
  • 1 tablespoon lemon zest — this is where most of the bright lemon flavor lives
  • ½ teaspoon baking powder — helps the filling set with a light tender bite

Method
 

  1. I start by heating my oven to 350°F and lightly greasing my 9x9-inch baking dish. A light coat of butter or nonstick spray keeps the crust from sticking once it's baked. This little step saves me a lot of frustration when it's time to cut and serve the bars later.
  2. In a mixing bowl, I combine the flour, ½ cup powdered sugar, and salt, then cut in the room-temperature butter until it turns crumbly. I use my fingers or a pastry cutter until it looks like coarse sand. This buttery mixture is what gives the crust its classic shortbread texture.
  3. I press the crumbly mixture firmly and evenly into the bottom of my prepared pan, making sure there are no gaps. Then I bake it for 15 to 18 minutes until it turns lightly golden. While it bakes, I get started on the lemony filling.
  4. In a separate bowl, I whisk together the fresh lemon juice, eggs, granulated sugar, flour, lemon zest, and baking powder until everything is smooth and well combined. I make sure there are no lumps of flour left, since that keeps the custard silky once it bakes.
  5. Once my crust is out of the oven, I pour the filling right over the warm crust and place the pan back in the oven. It bakes for another 17 to 20 minutes, just until the filling is set and only slightly jiggly in the center. Overbaking dries it out, so I keep a close eye near the end.
  6. I let the pan cool completely on the counter before dusting the top with the remaining powdered sugar. Cooling fully is key here cutting warm bars means a messy, gooey filling instead of clean squares. Once cool, I slice into bars and they're ready to enjoy.

Notes

  • I always use room-temperature eggs and butter. They blend more smoothly and give a better texture.
  • I line my pan with parchment paper with an overhang, so I can lift the whole slab out before cutting.
  • I chill the bars in the fridge for an hour before slicing for the cleanest, sharpest edges.
  • I wipe my knife clean between cuts so the powdered sugar topping stays neat and pretty.
  • I double-check my filling is fully set before pulling it out, since a jiggly center means it needs more time.