Easy Lemon Bars

A lemon bar sits on a metal grate with other lemon bars

Homemade Lemon Bars are a crowd-pleasing dessert and perfect for sharing! This easy lemon bar recipe is bright, tart-sweet and perfectly balanced with a crisp shortbread crust. They’re a quick recipe to bake, too, and are ready in less than an hour!

Prep Time 10

Cook Time 45

Total Time 55

Servings bars

Calories 262kcal

Ingredients

Crust

2 cups all-purpose flour
½ cup powdered sugar
1 cup unsalted butter melted

Lemon Curd Filling

4 large eggs
2 cups granulated sugar
½ cup freshly squeezed lemon juice from 3-4 lemons
1 tablespoon lemon zest from 1 lemon
¼ all-purpose flour
½ teaspoon baking powder

Instructions

Make the shortbread crust

Preheat the oven to 350°F. Line a 9”x13” baking dish with parchment paper, and spray with nonstick baking spray. Set it aside.
Measure 2 cups all-purpose flour and ½ cup powdered sugar into a large bowl.
Pour the melted 1 cup unsalted butter into the dry ingredients, and mix until combined. You can use your hands or a rubber spatula.
Press the shortbread crust into your prepared baking dish, then transfer to the preheated oven.
Bake for 20-25 minutes, or until lightly browned.
Let cool slightly while you make the lemon curd filling.

Make the lemon curd filling

In a large bowl, beat together 4 large eggs, 2 cups granulated sugar ½ cup freshly squeezed lemon juice and 1 tablespoon lemon zest with a hand mixer or a whisk.
Sift the ¼ all-purpose flour and ½ teaspoon baking powder into the egg mixture, and stir until combined.
Pour this mixture over the slightly cooled shortbread crust.
Bake for 25-30 minutes, or until the center isn’t jiggly.
Let the lemon bars cool until they are almost at room temperature, then lift them out of the pan with the parchment paper.
Sprinkle with powdered sugar and slice into bars with a sharp knife.
Enjoy immediately.

Notes

This recipe first appeared on Off the Eaten Path.

How to store: Store Lemon Bars in an airtight container in the refrigerator for 4-5 days.

How to freeze: Place baked, sliced lemon bars on a wax paper-lined baking sheet, and freeze for 4-6 hours. Transfer to a storage baggie. They’ll keep for 1-2 months. Let them thaw in the fridge before enjoying.

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