Bright, tangy, and perfectly sweet, these easy Lemon Bars bring a burst of sunshine to any dessert table. The buttery crust and smooth, lemony filling come together quickly, making them ideal for weeknight baking or last-minute guests. For another citrus favorite, try this classic lemon bar recipe for more inspiration.
Why You’ll Love This Lemon Bars
- Bright, zesty flavor that balances sweet and tart.
- Quick to make with simple pantry ingredients.
- Perfect for meal prep and easy transport to gatherings.
- Family-friendly and great with a glass of iced tea.
- Try a fruity twist like our lemon-raspberry swirl bars for a berry boost.
Ingredients Needed
- Crust
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- Filling
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- Pinch of salt
- Garnish
- Additional powdered sugar for dusting
If you enjoy lemon desserts, also check out this twist on citrus with carrot zucchini bars with lemon frosting.
Step-by-Step Instructions 5 (always use H2 and H3)
1. Preheat and prepare
Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
2. Make the crust
In a bowl, mix the flour and powdered sugar together. Add the softened butter and mix until combined. Press the mixture into the bottom of the prepared baking dish to form the crust.
3. Bake the crust
Bake the crust for 15 minutes until lightly golden.
4. Whisk the filling
In another bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, baking powder, and salt until smooth.
5. Assemble
Pour the lemon filling over the baked crust.
6. Bake until set
Bake for an additional 20-25 minutes, or until the filling is set and lightly browned.
7. Cool and finish
Allow to cool, then dust with powdered sugar before slicing into bars.
Serving Suggestions Lemon Bars
- Dust with extra powdered sugar and serve on a pretty platter.
- Serve with fresh berries and a sprig of mint for color.
- Pair with a cup of hot tea or a refreshing blueberry lemonade vodka smash for a summer party.
- Cut into small squares for bite-sized party favors.
Tips for Success Lemon Bars
- Use fresh lemon juice for the brightest flavor and best balance.
- Don’t overbake the filling; it should be barely set and will firm as it cools.
- Cool completely before slicing to get clean edges.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze baked bars between layers of parchment for up to 3 months.
Variations
Here are a few easy ways to change it up:
- Raspberry swirl: Fold a raspberry puree into the filling before baking for a pretty swirl.
- Coconut crust: Replace half the flour with shredded coconut for a nutty twist.
- Dairy-free option: Use coconut oil in place of butter and monitor texture while pressing the crust.
Follow us on Pinterest for more cozy ideas.
Easy Lemon Bars
Equipment
- mixing bowls
- whisk
- 8-inch square baking dish
- spatula
- oven
Ingredients
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp baking powder
- 1 pinch salt
- 2 tbsp powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a bowl, mix the flour and powdered sugar. Add the softened butter and combine until a dough forms. Press evenly into the bottom of the prepared dish.
- Bake the crust for 15 minutes until lightly golden.
- In another bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, baking powder, and salt until smooth.
- Pour the lemon filling over the warm crust.
- Bake for an additional 20–25 minutes, until the filling is set and lightly golden.
- Allow to cool completely, then dust with powdered sugar and slice into bars.
