Easy Lemon Bars Recipe
Lemon bars are sunshine in pan form: a buttery shortbread base under a bright, puckery lemon curd that bakes into sliceable silk, finished with the mandatory snowfall of powdered sugar. The recipe is genuinely easy — press-in crust, whisk-together filling — but two rules protect the result: real lemons only (bottled juice bakes bitter and flat), and the filling goes onto a hot crust, which seals the layers and prevents the dreaded soggy line. Chill fully before cutting and the squares come out sharp as a bakery case.
Jump to Recipe ↓Ingredients
- Crust: 1 cup butter softened, 1/2 cup powdered sugar, 2 cups flour, 1/4 tsp salt
- Filling: 4 eggs
- 1 1/2 cups sugar
- 1/4 cup flour
- 2/3 cup fresh lemon juice (4–5 lemons)
- 1 tbsp lemon zest
- Powdered sugar, for dusting
Instructions
- Heat the oven to 350°F; line a 9x13 with a parchment sling.
- Beat the butter and powdered sugar; work in the flour and salt until crumbly. Press evenly into the pan.
- Bake the crust 18–20 minutes until just golden at the edges.
- Meanwhile whisk the eggs, sugar, and flour until smooth; whisk in the lemon juice and zest.
- Pour the filling onto the HOT crust and return to the oven 22–25 minutes, until the center no longer jiggles.
- Cool to room temp, then refrigerate 2 hours. Lift out by the sling, dust heavily with powdered sugar, and cut with a hot wiped knife.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Lemons | Half lemon, half lime | Sharper, margarita-adjacent |
| Lemons | Meyer lemons | Floral and gentler; reduce sugar 2 tbsp |
| Butter crust | Add 1/2 cup shredded coconut to the crust | The potluck-legend variant |
| Powdered sugar dusting | Torched meringue | For the ambitious — lemon meringue bars |
Storage & Reheating
Refrigerate airtight up to 5 days — they're better cold anyway. Re-dust sugar before serving; the curd drinks the first snowfall.
Freeze un-dusted squares (parchment between) up to 2 months; thaw in the fridge and dust fresh. The crust stays remarkably crisp.
Frequently Asked Questions
Why pour the filling on a hot crust?
Why did my lemon layer crack or brown?
Can I use bottled lemon juice?
Why is the powdered sugar disappearing?
Easy Lemon Bars — Quick Card
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 280 kcal | 3g | 41g | 12g | 105mg |
