Easy Lemon Bars

24 bars
1 hr

The happiest, lemony-iest lemon, bestest Lemon Bars you will ever make!

Pucker up, pals!  It’s Lemon Bar day!

Pucker up further, these are easy peasy lemon haha squeezy and loaded, loaded I say, with happy lemony goodness.  

Honestly, I never thought it possible to find a good lemon bar.  Or, I should rephrase — I had yet to find a truly tasty, truly lemony, not packed with copious amounts of sugar….

…Ok, I hadn’t had a good lemon bar until this recipe.

These really truly are the best lemon bars I’ve ever had, and I’ve had plenty of lackluster, limply “lemon” sugar bombs with sad wimpy crusts.

An added bonus with this recipe is that it makes a bunch….what’s a group of lemons called….hmm, I guess they don’t have a name.  Right, this recipe results in a 9 x 13 pan of bright joy which means you will hands down be the hero at the next bake sale.

Be sure to swing by The Bake Dept for these and more dessert bars!

The only problem I have with this Lemon Bar recipe, if you can call it a problem, is that I absolutely cannot tear my mind away from these. It is an ongoing battle. Haunted.

I suppose it’s a good thing my husband Mike is not a lemon fan, I’d be baking these far too routinely.  Related point, I froze the remainder I hadn’t crammed in my face and they freeze nicely.  They’re also good eaten frozen.  Ahem.

Moving on.

Right, so these are seriously incredibly simple to make and you only need a scant few ingredients. Happy baking!

Drop on by The Bake Dept for more details on this recipe and for all sorts of other delicious goodies!

Recipe details
  • 24  bars
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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For the crust:
  • 1 cup cold unsalted butter cubed small (2 sticks, 16 tablespoons)
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
For the lemon topping:
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs room temperature
  • 2 lemons zested and about 1/2 cup of fresh lemon juice
  • powdered sugar to serve

Line a 9 x 13 metal baking pan with parchment paper or spray with cooking spray and preheat the oven to 350° F (176° C). If a glass dish is being used instead, preheat the oven to 325° F (162° C).
In a large bowl, add the crust ingredients and with a pastry cutter, blend until the butter is pea-sized. A food processor can be used as well; be judicious so as to not over-process.
Dump the crust ingredients into the baking pan, spread it evenly, and press it in firmly. Par-bake the crust for 20 minutes.
Zest and juice the lemons then finely chop the zest.
About halfway through the crust baking, whisk the lemon topping ingredients, the sugar, eggs, lemon juice and zest, thoroughly in a medium bowl and set aside for 10 minutes.
Remove the baking pan from the oven, thoroughly whisk the lemon topping ingredients to mix completely, then pour over the shortbread crust. Carefully move the pan back into the oven and bake for 20-25 minutes, until the topping is set and browning along the edges is seen.
Cool the bars in the pan completely. Cut to serve and sprinkle with powdered sugar.
Becky at The Bake Dept
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  • Bo67 Bo67 on Oct 11, 2020

    How many lemons do I need to buy to get a half cup juice?

    • Becky at The Bake Dept Becky at The Bake Dept on Oct 11, 2020

      Great question — the two lemons listed in the recipe should get you a half cup of juice. I typically get a 1/4 cup per lemon.

  • Homie Homie on Oct 12, 2020

    These sound delicious, but certainly not easy-peasy! We’re preparing a pastry crust with cold butter and par-baking it while we whisk together the topping? That’s not only labor-intensive, it requires skill! I’ve never made a good pastry crust in my life! An EASY dessert has 3-4 ingredients you dump into the baking dish. (In fact, I was sure this recipe would contain either sweetened condensed milk or non-dairy whipped topping, staples of low-effort desserts.) So while the photo does make my mouth water, I’d have to get an experienced baker to make these for me.

    • See 1 previous
    • This isn't a difficult recipe. So you may work a little slower. How does one become an "experienced baker" without putting forth some effort? Labor intensive is making Apple strudel from scratch. This is an easy mix and assemble recipe. And relies upon real easy to obtain ingredients. Please try, I bet you will surprise yourself and be a better baker than you give yourself credit for. If you want help, grab one of your friends or relatives to come "hold your hand" so to speak to boost your confidence. Trust me, these are worth it. I took a pan of these in for my coworkers. Not a crumb left. And requested more. And if you really want to mix it up, try with oranges. Equally as scrumptious.