Easy Lemon Bars

This is a quick and easy lemon bars recipe I have been making for years that is tried and true.  Made with a buttery shortbread crust and filled with lemon filling that is sweet and tangy.  The final touch is to dust the bars with powdered sugar and you have the perfect dessert for lemon lovers!  An easy recipe to make requiring only 8 ingredients that is simple and delicious.  Lemon bars are a classic that never grow old!

Ingredients needed to make Easy Lemon Bars:

Shortbread Crust:

• 1 cup unsalted butter, room temperature
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract

Lemon filling:

• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup fresh lemon juice  (about 2 large lemons)
• 1 tbsp lemon zest
• Confectioner’s or powdered sugar to dust lemon bars (Confectioner’s sugar is a finer texture)

How to make Easy Lemon Bars:

• Preheat the oven to 325 degrees.  Prepare a 9″ x 13″ glass pan by lining it with parchment paper.  Leave some overhang so bars can be easily removed from the pan.

Make the crust:

• Whisk all-purpose flour, powdered sugar and salt together in a large bowl.  Mix the softened butter into the flour mixture with a wooden spoon until the ingredients are incorporated.  Stir in the vanilla extract.

• Press crust mixture evenly into prepared pan so it covers bottom of pan and about 1/2 inch up all sides of the pan.

• Bake at 325 degrees for about 25 minutes or until crust is a light golden brown.  Make the filling while the crust is baking.

• Remove baked crust from the oven and set aside.  Leave the oven on at 325 degrees.

To make lemon filling:

• In a large mixing bowl whisk the sugar and flour together.  Add in eggs, lemon juice and lemon zest and whisk until smooth.

• Pour the lemon filling over the baked crust and return to the oven.

• Bake at 325 degrees for 30 minutes or until the lemon filling is just set.  Don’t overcook as the bars will set up more as they cool.  Dust bars evenly with powdered sugar while still hot.  This helps absorb moisture and enhances the flavor of the bars.  It also gives them a textured appearance.  You can sprinkle on a little more after they are cooled if you want an aesthetic powdered sugar look.  If you want a finer texture of powdered sugar you can sift it to get large lumps out.

• Let bars cool completely to room temperature.  Place bars in the refrigerator for at least one hour before serving.
• After bars are cool, lift from the pan with the parchment paper and cut into squares.  To make clean cuts, wipe the knife clean after each cut.  If you want a fresh powdered sugar look sprinkle on a little more powdered sugar.

Notes:

• Cover and store lemon bars in the refrigerator for 5-7 days.  Place parchment paper between layers of bars if stacking them so they don’t stick together.
• Lemon bars can be frozen for 3-4 months.  Freeze cut squares on a baking sheet and then wrap individually in foil or plastic wrap.  Store in a covered freezer safe container.  When ready to eat thaw the bars in the refrigerator.  Dust with powdered sugar before serving if desired.
• I recommend only using fresh squeezed lemon juice for this recipe.

Other easy yummy recipes to try:

Easy Apple Crisp

Easy Banana Donut Holes

Oatmeal Cake With Coconut Pecan Topping

Easy Strawberry Ice Cream

Easy Lemon Bars

LeAnn

This easy lemon bars recipe is an old family favorite with a shortbread crust and a tangy lemon filling dusted with powdered sugar.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Course Dessert

Cuisine American

Servings 20

Calories 238 kcal

Equipment

• 1 9" x 13" baking dish
• Parchment paper
• Large mixing bowl

Ingredients

  

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For the crust:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract

For the lemon filling:

• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup fresh lemon juice (about 2 large lemons)
• 1 tbsp lemon zest
• Confectioner's or powdered sugar to dust lemon bars (Confectioner's sugar is a finer texture)

Instructions

 

For the crust:

• Preheat the oven to 325 degrees.  Prepare a 9" x 13" glass pan by lining it with parchment paper.  Leave some overhang so bars can be easily removed from the pan.
• Whisk all-purpose flour, powdered sugar and salt together in a large bowl.  Mix the softened butter into the flour mixture with a wooden spoon until the ingredients are incorporated.  Stir in the vanilla extract.
• Press crust mixture evenly into prepared pan so it covers bottom of pan and about 1/2 inch up all sides of the pan.
• Bake at 325 degrees for about 25 minutes or until crust is a light golden brown.  Make the filling while the crust is baking.
• Remove baked crust from the oven and set aside.  Leave the oven on at 325 degrees.

For the lemon filling:

• In a large mixing bowl whisk the sugar and flour together.  Add in eggs, lemon juice and lemon zest and whisk until smooth.
• Pour the lemon filling over the baked crust and return to the oven.
• Bake at 325 degrees for 30 minutes or until the lemon filling is just set.  Don't overcook as the bars will set up more as they cool. 
• Dust bars evenly with powdered sugar while still hot. This helps absorb moisture and enhances the flavor of the bars.  It also gives them a textured appearance.  You can sprinkle on a little more after they are cooled if you want an aesthetic powdered sugar look. You can use a sifter for a finer texture of powdered sugar if desired.
• Let bars cool completely to room temperature.  Place bars in the refrigerator for at least one hour before serving.
• After bars are cool, lift from the pan with the parchment paper and cut into squares.  To make clean cuts, wipe the knife clean after each cut.  If you want a fresh powdered sugar look sprinkle on a little more powdered sugar.
• Notes: *Cover and store lemon bars in the refrigerator for 5-7 days.  *Place parchment paper between layers of bars if stacking them so they don't stick together. *Lemon bars can be frozen for 3-4 months.  Freeze cut squares on a baking sheet and then wrap individually in foil or plastic wrap. Store in covered freezer safe container. When ready to eat thaw the bars in the refrigerator.  Dust with powdered sugar before serving if desired. *I recommend only using fresh squeezed lemon juice for this recipe.

Nutrition

Calories: 238kcal

Keyword Easy Lemon Bars, Lemon Bars, Classic Lemon Bars

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