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Delicious Easy Lemon Bars with buttery shortbread crust and tangy lemon topping.

Easy Lemon Bars

These easy lemon bars feature a bright and tangy filling atop a buttery shortbread-like crust, perfect for a quick sweet treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup softened butter Salted or unsalted, adjust salt as needed.
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar For the crust.
  • 1 pinch salt To taste.
For the filling
  • 4 large eggs Provide structure to the filling.
  • 1 cup granulated sugar For the filling.
  • 1/4 cup all-purpose flour
  • 1/2 cup fresh lemon juice Preferably freshly squeezed.
  • 1 tablespoon lemon zest Use fresh for best flavor.
  • 1 pinch salt Enhances flavor.
Optional Toppings
  • as needed powdered sugar For dusting before serving.
  • as needed extra lemon zest For garnish.
  • as needed whipped cream Optional.
  • as needed fresh berries Such as raspberries or blueberries.
  • as needed toasted coconut For an added twist.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9x13 pan with parchment paper or grease it well.
  2. In a bowl, mix softened butter, flour, granulated sugar, and a pinch of salt until crumbly dough forms. Press it firmly into the bottom of the prepared pan.
Baking the Crust
  1. Bake the crust for 18 to 22 minutes, or until the edges are just turning golden.
Making the Filling
  1. In another bowl, whisk together the eggs and sugar until smooth. Whisk in the flour, lemon juice, lemon zest, and a pinch of salt until combined.
Baking the Bars
  1. Pour the filling over the warm crust and bake for about 20 to 25 minutes, until the center is set and no longer jiggly.
Cooling and Serving
  1. Cool at room temperature, then refrigerate for at least 2 hours before cutting into squares.
  2. Dust with powdered sugar and add any desired toppings right before serving.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days. For freezing, slice and wrap individually before placing in a freezer bag.