Lemon Bars

Easy to make, and in my opinion, these are the best Lemon Bars ever. A light buttery shortbread crust covered with tangy sweet lemon curd, and simply topped with powdered sugar.

Thanks for being here

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

From scratch lemon bars

These are the classic, from scratch, homemade, Lemon Bars that you’ll love. And they’re perfect for a crowd!

I’ve been making this recipe for years. In fact, I originally post it back in April, 2010. You’ll find the post for Meyer Lemon Mascarpone Sherbet and Lemon Bars over here.

But I decided it needed it’s own home. I mean, it’s so good. And I get requests all the time for the recipe. So I’ve pulled the recipe out from that post from 2010 and placed it here. I hope you love them as much as I do. They are truly one of my favorite old-fashioned treats!

Lemon bars with a crumbly crust topped with a sweet-tangy lemony topping. Not too sweet, and not too tart. These are just right.

Perfect party food

Recently, I decided I needed to remake these Lemon Bars and take them to the Easter celebration.

Cut them how big or small you prefer

Normally I would cut them into larger slices. The size you see in the pictures.

I cut them into small pieces and took them in one of those disposable foil trays with a lid. That was perfect. The small slices allowed everyone to take a little bite. And, well, I saw several people (myself included) go back for several small bites.

How to make

These bars start off with an easy to make shortbread crust. It’s just a simple mixture of flour, sugar, salt, and butter. It makes a great buttery crust with just the right texture for these lemon bars. Not too crunchy or too crumbly.

Bake the shortbread, and while that’s baking, mix up the quick lemon topping, or lemon curd.

The lemon topping is a quick to mix up in the same bowl that you used for the crust. Just drop in the sugar, flour, eggs, and lemon juice. Mix that up, and you don’t even need a mixer to do so, just a quick mix with a whisk or sturdy fork.

Pour the lemon filling on the freshly baked shortbread, and pop back in the oven.

Once the lemon bars are cooked and cooled, sprinkle powdered sugar over the top, and you’re good to go!

Recipe tips

Don’t skip the aluminum foil or parchment step. Lining the pan with the foil or paper makes it so easy to remove the lemon bars from the pan.

Just take the whole tray out of the pan, and place it on a cutting board. Then it’s easy to slice them up into large bars or small bites.

Use fresh lemon juice, not the bottled kind. The little extra step of squeezing your own lemons will pay off big time.

Sometimes I’ll add a little lemon zest to the lemon filling. Or garnish the top of the lemon bars with lemon zest, after the powdered sugar topping. This is totally optional though.

If you can find them, Meyer lemons rock this recipe. Meyer lemons are sweet-tart, and have a delicious flavor. I have a little dwarf tree in my backyard that produces these juicy jewels year-round. So I typically use them for all my lemon desserts. But again, no need to fret about Meyers, regular lemons are great in this as well.

Let’s connect

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Lemon desserts you’ll love!

Recipes like my Lemon Sandwich Cookies and Instant Pot Lemon Cheesecake are great for when you want a family pleasing meal with minimal effort. I love the slow cooker, and this is one of my Lemon Recipes you’ll want in your recipe box!

Lemon Bars Recipe

Lemon Bars

Debi

Lemon bars with a crumbly crust topped with a sweet-tangy lemony topping. Not too sweet, and not too tart. These are just right.

4.91 from 10 votes

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Resting time 1 hour hr

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 24 bars

Calories 196 kcal

Ingredients

  

1x2x3x

CRUST

• 1 cup unsalted butter at room temperature (2 sticks)
• ½ cup powdered sugar
• Pinch salt
• 2 cups all-purpose flour

FILLING

• 2 cups granulated sugar
• ¼ cup all-purpose flour
• 4 eggs
• 6 tablespoons fresh lemon juice

Instructions

 

• Line 13 x 9-inch baking pan with foil, and coat with cooking spray.
• Preheat oven to 350° F.
• To make crust: blend butter, sugar, and salt in large bowl until smooth. Stir in flour. Scrape into pan, pressing level. Bake for 20 minutes or until golden.
• To make filling: beat sugar, flour, eggs, and lemon juice in bowl until smooth. Pour over baked crust. Place back in 350° F oven for 25 minutes, until no imprint remains when lightly touched in center. Cool on rack.
• Remove from pan, and cut into squares. Dust with powdered sugar.

Notes

Lemon bars may be stored in an airtight container in the refrigerator for up to four days

Nutrition

Calories: 196kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 47mgSodium: 11mgPotassium: 27mgSugar: 19gVitamin A: 275IUVitamin C: 1.5mgCalcium: 8mgIron: 0.7mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword bars, lemon

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!