Easy Lemon Bars

Three cut lemon bars stacked one on top of the other.

4.95 from 19 votes

Classic bars with shortbread crust. I put zest in the crust to enhance the lemon flavor of the bars. That keeps the zest out of the filling, so it can be silky smooth and custardy without bits of zest. These have a nice strong zing of lemon with loads of fresh juice.

Prep Time20

Cook Time40

Total Time4

Course: Dessert

Cuisine: American

Keyword: best lemon bars, easy lemon bars, lemon bars recipe, lemon bars with shortbread crust

Servings: bars

Calories: 388kcal

Author: Tara Teaspoon

Ingredients

Shortbread Crust:

¼ cup confectioners’ sugar
¼ teaspoon salt
1 teaspoon lemon zest
½ cup butter softened and cubed
1 cup all-purpose flour

Lemon Filling:

2 cups granulated sugar
⅓ cup all-purpose flour
6 large eggs
¾ cup lemon juice from 5 large lemons
Confectioners’ sugar for top

Instructions

Heat oven to 350ºF. Line a 9-by-9-inch pan with parchment paper, allowing two sides to overhang the edges. Clip the overhang to the pan with metal binder clips if desired. This will allow you to lift out the lemon bars if you want.
Make the crust: In the bowl of a food processor (or in a medium bowl, with an electric mixer) pulse together the confectioners’ sugar, salt, and lemon zest. Then add the cubed, softened butter and cream mixture until smooth.
Add the flour and blend until it’s just incorporated. Mixture will be crumbly. Press crust evenly into the parchment lined baking pan. Bake until cooked through and just starting to turn golden brown in parts on top, 15 to 18 minutes.
Make the filling: In a large bowl, whisk together the sugar and flour. Then gently mix in the eggs, without incorporating a lot of air into the mixture, until very smooth.
Add lemon juice and gently stir until completely incorporated. Let sit while the crust bakes. Stir filling a little to remix, then pour over the hot crust. Return pan to oven and bake until filling is just set, 20 to 22 minutes.
Remove from oven and let cool about two hours. Cover with plastic wrap and refrigerate for 2 more hours until ready to serve, or up to overnight.
When ready to serve, cut in the pan or run a knife around the edges and use the parchment overhang to lift the cookies out of the pan to a cutting board. Cut into 9 large or 16 small squares and dust generously with confectioners’ sugar.
Store leftovers in an airtight container in the fridge for up to 3 days. Dust with more confectioners’ sugar if needed.

Video

Notes

You can get NON-MELTING confectioners' sugar through that link or at specialty baking stores. It's great for lemon bars, since the curd topping absorbs sugar quickly!

Nutrition