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–+ servings
A close-up of a single lemon bar with a bright yellow citrus filling, crumb topping, and a dusting of powdered sugar.

Lemon Bars

These lemon bars offer a bright citrus flavor with a tender shortbread crust and a tangy lemon filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup unsalted butter melted
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
For the Filling
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup fresh lemon juice from about 2-3 lemons
  • 1 tablespoon lemon zest from about 2 lemons

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine the melted butter, 2 cups of flour, and 1/2 cup of sugar. Mix until well combined and press this mixture evenly into the bottom of the prepared baking pan to form the crust.
  3. Bake the crust for 15-20 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
  4. In a separate large bowl, whisk together the eggs, 1 1/2 cups of sugar, and 1/3 cup of flour until smooth.
  5. Stir in the fresh lemon juice and lemon zest. Pour the filling evenly over the pre-baked crust.
  6. Bake for another 20-25 minutes, or until the filling is set and no longer jiggles. The center should be firm.
  7. Let the lemon bars cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares.
  8. For best results, chill the bars in the refrigerator for at least 30 minutes before serving. Dust with powdered sugar if desired.

Notes

You can store leftover lemon bars in an airtight container in the refrigerator for up to 3 days.

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