The Best Easy Lemon Bars Recipe – easy cookie crust and lemon curd topped with powdered sugar for a classic lemon bar dessert everyone loves!
If you love lemon like I love lemon, these delicious easy lemon squares are for you!
These are seriously THE BEST easy lemon squares – and are a nostalgic classic recipe with deliciously addictive and easy shortbread crust, a lemon layer, and tons of powdered sugar for a pretty, delicious treat the whole family will love!
These easy lemon bars are loaded with flavor from a buttery crust, a cup of lemon juice, softened butter, and lemon zest.
They are great slightly chilled – and perfect for anytime you want a delicious lemon flavor!
I hope these easy lemon bars become one of your favorite new lemon desserts… they are one of my family’s favorites!
Just Take Me To The Easy Lemon Bars Recipe Already!
If you’d like to skip my helpful tips and tricks and similar recipe ideas, please scroll to the bottom of the page, above the comments, to find the easy printable recipe.
I get a lot of questions and comments on posts, so I try to provide lots of information in them!
Tips and Tricks For Perfect Lemon Bars:
I find it is easiest to cut lemon bars when well-chilled. I wait 1-2 hours for these bars to cool before cutting – preferably in the refrigerator, but cooling in the pan on the counter works well too (though it is sometimes too warm to slice easily- lemon bars slice much better when cold to not get smooshy.)
For the easiest way to cut lemon bars, wet a knife before slicing.
This will help from clumping!
I personally prefer lemon bars chilled – straight from the fridge – but some people like them still hot from the oven. Try both to see what your favorite is!
If your powdered sugar absorbs into the top of the lemon bar, the bar might be too hot. Often when you add sugar on top of hot lemon bars the sugar soaks in, so it’s not fluffy and powdery on top of your lemon bar! Simply let the bars cool and re-sugar.
Watch the shortbread cookie base as it bakes – you’ll only need 15 to 20 minutes bake time. You want the cookie to be crumbly and delicious – but not browned when adding lemon topping.
Gluten Free Lemon Bars Recipe
This lemon bar recipe can easily be made gluten free with a gluten free flour.
Look for an all-purpose gluten free flour that is used in the same ratio as regular flour, such as Bob’s Red Mill All Purpose Baking Mix, or another gluten free flour with a 1:1 ratio when used in place of all purpose flour.
As with all gluten-free baking, if you are replacing items due to severe allergy or intolerance to gluten, please check all ingredients you use to be sure there aren’t gluten-based preservatives.
If you’re looking to also serve a low sugar lemon bar recipe, you can replace the sugar with a sweetener designed for baking, such as Splenda for Baking.
Replacing the sugar and flour with substitutions can provide erratic results – so be sure to look for replacements with a 1:1 ratio when adding in sugar replacement or gluten free flour.
Other Easy Desserts You’ll Love:
If you love these easy lemon bars, you’ll love these other deliciously easy desserts too!
Click each link to find the easy printable recipes:
To Make These Easy Lemon Bars, You’ll Need:
-A preheated oven to 350 degrees
-An 8×8 pan
-A Medium Bowl
-1 cup butter room temperature
-1/2 cups powdered sugar
-2 cup flour
-1/2 tsp salt
-5-6 tbsp lemon juice
-1 3/4 cup sugar
-1/3 cup flour
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The Best Easy Lemon Bars Recipe
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The Best Easy Lemon Bars Recipe - easy cookie crust and lemon curd topped with powdered sugar for a classic lemon bar dessert everyone loves!
- 1 cup butter room temperature
- 1/2 cups powdered sugar
- 2 cup flour
- 1/2 tsp salt
- 4 eggs
- 5-6 tbsp lemon juice
- 1 3/4 cup sugar
- 1/3 cup flour
- 1/4 cup powdered sugar, or more, to taste
- In a medium size bowl, mix butter, powdered sugar, flour, and salt together with a fork or pastry cutter.
- Add mixture to an 8x8 pan that is well lined with parchment paper.
- Bake for 20 minutes at 375.
- Crust should be firm but not browned.
- In a stand mixer, or a bowl with a handheld mixer, blend eggs, lemon juice, sugar, and flour until frothy, about 30 seconds.
- Pour over cookie crust.
- Bake for 15- 20 minutes at 350 degrees.
- Let cool, top with sprinkled powdered sugar.