Easy Lemon Bars are the ultimate dessert for anyone who loves a bright, zesty treat. This version features a tender shortbread crust that holds up perfectly to the tart lemon filling. These bars are so easy to make from scratch and are absolutely delicious!
For this recipe, I've used my favorite shortbread crust recipe. It includes an egg yolk which creates the best texture! It pairs beautifully with the tart lemon filling for the perfect balance of sweet and tart.
Table of contents
If you are a fan of lemon desserts, you'll also love my Lemon Bundt Cake, these chewy Lemon Cookies, or my creamy Lemon Icebox Pie!
How To Make Lemon Bars
This recipe is straightforward, but technique matters. I've shared my best tips for creating the perfect lemon bars. Here is how I pull it all together:
- In a bowl or food processor, combine the dry ingredients and cut in the butter until it resembles coarse crumbs. Stir in the egg and water mixture just until the dough holds together when pressed.
- Press the mixture firmly into your lined pan. Place in the oven and bake for 15-20 minutes.
- Whisk together the sugar, eggs, and zest. Now whisk in the lemon juice and flour until the mixture is completely smooth.
- Pour over the pre-baked crust and place back into the oven and bake until the center is set, about 20 minutes.
- Place on a wire rack to cool completely before cutting.
- Cut into squares and dust with powdered sugar. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Use a food processor: If you have one, use it to make the crust, it will speed up the process and help keep the butter cold. Which will ensure you have the best texture!
- Use a metal pan: I always recommend using a metal pan for the best bake. I have found that glass baking dishes tend to cause uneven baking.
- Use fresh lemon juice: Since lemon is the star of this dessert, using fresh lemon juice is far better than bottled juice.
- Cool completely: I know it's tempting to cut right into these delicious bars but wait until completely cooled so the filling has time to properly set.
Storage
Store your lemon bars in an airtight container in the refrigerator for up to 4 days. They are best served chilled!
Frequently Asked Questions
The most common reason is undercooking. The center should be set and barely jiggle when tapped. Additionally, lemon bars must cool completely before slicing, as the filling continues to firm up when cooling.
You must blind bake the crust until the edges just start to brown before adding the liquid.
Use a large sharp knife when slicing Lemon Bars. Be sure to wipe the blade clean with a warm, damp cloth between every cut.
These Easy Lemon Bars are so easy to make from scratch. I hope you give this recipe a try soon!
-Sky🩷
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📖 Recipe
Easy Lemon Bars
Equipment
- 8x8 square baking dish metal
Ingredients
Shortbread Crust
- ¼ cup granulated sugar
- 4 ounces unsalted butter cubed & cold
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 large egg yolk
- 1 tablespoon water
Lemon Filling
- 1 cup granulated sugar
- 3 large eggs
- 3 lemons zested
- ½ cup fresh lemon juice
- 3 tablespoons all-purpose flour
- 1-2 tablespoons powdered sugar for dusting
Instructions
- For the Shortbread Crust: Preheat the oven to 350°F. Line an 8x8 square baking pan with parchment paper. Be sure to leave an overhang on the sides for easy removal.
- In a food processor (preferred) or a medium bowl, combine the flour, sugar and salt. Add the cold, cubed butter. Pulse or use a pastry cutter until the mixture resembles coarse crumbs. Using a food processor is best here as it keeps the butter cold, which is the secret to the best shortbread crust texture!
- Mix the egg yolk and water together, then drizzle over the flour mixture. Mix just until incorporated. It will look dry, but will hold its shape when you squeeze a small hanful in your palm. It it's too dry to hold together, add 1 more tablespoon of water.
- Press firmly into the lined pan. It won't look like a smooth dough yet, but it will come together once you press it firmly and evenly into the bottom of the pan. Bake for 15-20 minutes, or just until the edges are lightly browned.
- For the Lemon Filling: In a medium bowl whisk together the sugar, eggs, and lemon zest. Whisk in the lemon juice and flour until the mixture is completely smooth.
- Pour over the baked crust and return to the oven to bake for 20-25 minutes. The bars are done when the edges are set and the center has only a very slight jiggle when the pan is tapped.
- Cool completely before lifting them from the pan. Dust with powdered sugar then cut into squares. Enjoy!
Notes
- Use a food processor: If you have one, use it to make the crust, it will speed up the process and help keep the butter cold. Which will ensure you have the best texture!
- Use a metal pan: I always recommend using a metal pan for the best bake. I have found that glass baking dishes tend to cause uneven baking.
- Use fresh lemon juice: Since lemon is the star of this dessert, using fresh lemon juice is far better than bottled juice.
- Cool completely: I know it's tempting to cut right into these delicious bars but wait until completely cooled so the filling has time to properly set.
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