Easy Homemade Lemon Bars with Shortbread Crust
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Classic Lemon Bars
Introduction
If sunshine could be baked, it would look and taste like these lemon bars. With their buttery shortbread-style crust and vibrant, sweet-tart lemon filling, these classic treats are irresistibly refreshing, simple to make, and guaranteed to please.
Perfect for potlucks, holiday tables, or a simple dessert craving, lemon bars are a beloved favorite for their bright flavor, soft texture, and elegant powdered sugar finish.
Why You’ll Love This Recipe
- Made with simple pantry ingredients
- Bursting with real lemon juice and zest
- Features a melt-in-your-mouth shortbread crust
- Balanced between sweet and tart
- Perfect for make-ahead desserts or gifting
Ingredients
For the Crust
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
For the Lemon Filling
- 2 large eggs
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- ¼ tsp salt
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
For Serving
- Powdered sugar, for dusting
Timing
- Prep Time: 15 minutes
- Bake Time: 35 minutes
- Cool Time: 1 hour
- Total Time: ~1 hour 50 minutes
- Servings: 9–12 squares
- Calories: ~160 kcal per bar
Easy Homemade Lemon Bars with Shortbread Crust
If sunshine could be baked, it would look and taste like these
Prep: 15 min | Cook: min | Total: 15 min
Servings: 9–12 squares
Ingredients
- For the Crust:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- For the Lemon Filling:
- 2 large eggs
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- ¼ tsp salt
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- For Serving:
- Powdered sugar, for dusting
Instructions
- Step 1: Prepare the Crust: Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking dish with parchment paper for easy removal.
- In a bowl, mix flour and sugar, then cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the dish to form a flat crust.
- Bake for 18–20 minutes, or until lightly golden.
- Step 2: Make the Lemon Filling: While the crust bakes, whisk together the eggs, granulated sugar, flour, salt, lemon juice, and zest in a mixing bowl.
- Whisk until smooth and fully blended.
- Step 3: Bake the Bars: Pour the lemon filling over the hot crust immediately after it comes out of the oven.
- Return the dish to the oven and bake for another 15–18 minutes, or until the center is just set and doesn’t jiggle.
- Step 4: Cool and Serve: Let the bars cool completely in the pan.
- Once cooled, dust with powdered sugar and slice into squares or rectangles.
- Store covered in the fridge for up to 5 days.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking dish with parchment paper for easy removal.
- In a bowl, mix flour and sugar, then cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the dish to form a flat crust.
- Bake for 18–20 minutes, or until lightly golden.
Step 2: Make the Lemon Filling
- While the crust bakes, whisk together the eggs, granulated sugar, flour, salt, lemon juice, and zest in a mixing bowl.
- Whisk until smooth and fully blended.
Step 3: Bake the Bars
- Pour the lemon filling over the hot crust immediately after it comes out of the oven.
- Return the dish to the oven and bake for another 15–18 minutes, or until the center is just set and doesn’t jiggle.
Step 4: Cool and Serve
- Let the bars cool completely in the pan.
- Once cooled, dust with powdered sugar and slice into squares or rectangles.
- Store covered in the fridge for up to 5 days.
Tips for Success
- Use fresh lemons for the best flavor—bottled juice doesn’t compare.
- Don’t overbake—remove when the center is just set to keep the filling silky.
- For cleaner cuts, chill before slicing and wipe the knife between cuts.
- Add an extra tsp of zest for even more lemon punch.
Serving Suggestions
These lemon bars pair beautifully with:
- A cup of tea or coffee
- Vanilla ice cream or whipped cream for extra indulgence
- A light main like Chicken and Broccoli Alfredo Bake
- A bright drink like Blueberry Lemonade
Storage and Make-Ahead
- Refrigerate in an airtight container for up to 5 days
- Freeze (without powdered sugar) in a single layer for up to 2 months
- To serve frozen bars, thaw in the fridge overnight and dust with sugar before serving
More Recipes You Will Love
- Peach Cobbler Bundt Cake
- Layered Cherry Cobbler
- These No-Bake Monster Cookie Energy Balls
- Chocolate Chip Cookie Bites
- The Easter Cookies Everyone Will Be Talking About
Final Thoughts
These classic lemon bars are everything a great dessert should be: simple, vibrant, and satisfying. Whether you’re celebrating spring, brightening a gray day, or just craving something citrusy, these bars deliver sunshine in every bite.
Tried them? Tag @chefmaniac and show us your lemon bar creations! For more feel-good desserts and seasonal bakes, follow Jason Griffith and the ChefManiac kitchen.
