These Easy Lemon Bars are made with a buttery sweet shortbread crust base and a tangy delicious lemon curd filling. Sprinkled with a little bit of confectioner’s sugar right before they are served, they make a pretty, elegant and tasty dessert recipe to serve your family.

Easy Lemon Bars are a great spring dessert bar recipe. The fresh and tangy citrus flavors are bright and remind you that spring is right around the corner. These are great to serve for dessert, or enjoy one with a hot cup of tea for an afternoon snack.

One lemon bar in the foreground with a white shortbread crust and yellow lemon curd filling sprinkled with white confectioner's sugar on top and more lemon bars blurred in the background

The Best Easy Lemon Bar Recipe

This is the best lemon bar recipe I have ever made. The crust baked up perfectly and the filling set up well. The lemon bars came out of the baking dish with no troubles, no parchment paper needed to lift and remove the bars from the dish.

Citrus is known as the wake up fruit and the tang that comes with these lemon bars is one that is so very addicting. I’m a huge fan of lemon curd and would eat it by the spoonful, so makes sense I would also love these bars.

A lemon bar on a green marbled board with one bite taken out of it and another lemon bar blurred in the background.

What Is Needed To Make Lemon Bars

All purpose flour

Granulated sugar

Confectioner’s sugar (for sprinkling on top of the bars, nice to do but not required).

Unsalted Butter

Fresh lemon juice is best.

Citrus juicer and microplane zester, this is my favorite citrus juicer and favorite microplane zester.

8 X 8 glas baking pan with lid

Electric mixer, I highly recommend this one. 

A wooden citrus juicer with yellow lemons that have had the juice removed from them laying on a cutting board with a black and white knife and lemon juice in the background.

Tips and Substitutions

  • In a pinch, pre-squeezed lemon juice can be substituted for the fresh lemons.
  • Substitute blood orange juice, grapefruit juice, or Meyer lemon juice for the lemon.
  • Be sure to whisk the eggs until they are well combined and slightly foamy. This prevents clumps of egg baking in the filling.
  • Allow the bars to cool completely before sprinkling the confectioner’s sugar on top and cutting them. If they are warm, the bars will dissolve the sugar.
A stack of 3 lemon bars with confectioner's sugar sprinkled over top and more lemon bars in the background.

Other Lemon Dessert Recipes To Try

Lemon Cheesecake Muffins

Lemon Curd Swirl Cheesecake

Low Carb Lemon Thumbprints

Lemon Mascarpone Muffins

Lemon Shortbread Cookies

Meyer Lemon Curd

Raspberry Lemon Baked Donuts

Rustic Pound Cake with Meyer Maple Glaze

Starbucks Lemon Loaf Recipe

*If you made this Easy Lemon Bar recipe, please give it a star rating*

Easy Lemon Bars with a white shortbread crust cut into squares and sprinkled with powdered sugar sitting on a green marbled board with more lemon bars in the background

Easy Lemon Bars

A shortbread crust with a tangy lemon filling baked over top of it makes a delicious springtime dessert.
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Course: Desserts
Cuisine: American
Keyword: Easy Lemon Bars
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 111kcal

Ingredients

FOR THE SHORTBREAD CRUST

  • ¼ cup granulated sugar
  • 3 tbsp unsalted butter room temperature
  • 1 cup all purpose flour

FOR THE LEMON FILLING

  • 3 large eggs
  • ¾ granulated sugar
  • cup lemon juice freshly squeezed
  • 3 tbsp all purpose flour
  • 2 tsp lemon zest
  • ½ tsp baking powder
  • tsp salt
  • 2 tbsp powdered sugar (optional)

Instructions

TO MAKE THE CRUST

  • Preheat the oven to 350° F. In a medium sized bowl, using a hand mixer, blend the butter sugar until creamy. Gradually add the flour to the butter mixture at low speed until mixture is crumbly.
    A white mixing bowl with the flour, sugar, and butter mixed and crumbly inside of the bowl.
  • Transfer the flour mixture into the bottom of an 8 X 8 inch pan and press evenly across the bottom of the pan. Bake the crust for 15 minutes. Remove from the oven and cool on a wire rack.

TO MAKE THE LEMON FILLING

  • In a large mixing bowl, using a hand mixer at medium speed, mix the eggs until foamy. Add the sugar, lemon juice, flour, lemon zest, baking powder, and salt. Mix until well-blended.
    A white mixing bowl with yellow whipped eggs, white sugar on top of the eggs, and lemon zest on top of the sugar.
  • Gently pour the lemon mixture over the partially baked crust. Return to the oven and bake for 20 minutes or until lemon filling has set. Cool on a wire rack. Sift powdered sugar evenly over top of cooled bars.
    Pouring the yellow lemon filling from the white mixing bowl over top of the partially baked shortbread crust in a clear glass baking dish.

Video

Nutrition

Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 60mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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