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Easy cookie crust and lemon curd topped with powdered sugar for a classic lemon bar dessert everyone loves – this is The Best Easy Lemon Bars Recipe!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Best Lemon Bars
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!
Be sure to check out my crazy easy Lemon Jello Poke Cake for more lemon flavor!
Tips and Tricks For Perfect Lemon Bars
These lemon bars are simple and comforting, but a couple easy steps will help you make perfect lemon bars every time!
Cut When Chilled. 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.)
Cut With Wet Knife. For the easiest way to cut lemon bars, wet a knife before slicing. This will help from clumping!
Chill Thoroughly. 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.
Bake for Browning, Not Time. 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. Since ovens can vary wildly, check on your cookie base as it cooks to prevent over cooking.
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!
Try these favorite desserts: The Best Chewy Oatmeal Cookies, 10 Minute Donut Holes, Peppermint Brownies, Chocolate Chip Cookie Dough Fudge, and Peppermint Cake Batter Fudge.
Try these next:
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The Best Easy Lemon Bars Recipe
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cups powdered sugar
- 2 cup flour
- ½ tsp salt
- 4 eggs
- 5-6 tbsp lemon juice
- 1 ¾ cup sugar
- ⅓ cup flour
- ¼ cup powdered sugar, or more, to taste
Instructions
- In a medium size bowl, mix butter, powdered sugar, flour, and salt together with a fork or pastry cutter.
- Add mixture to an 8×8 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe leaves a lot to be desired. Took almost 40 minutes to bake custard. Crust way to crumbly and not enough lemon flavor in the custard in my opinion. I followed recipe to the letter. Very disappointing after all that work. Wouldn’t make again.
Is the lemon bars supposed to be set after 20 minutes. Seems like my lemon mixture is still not done after 20 minutes. So when I cut into it its runny.
LIES, 40 MINUTES!!!! NOT 20!!! My fucking lemon bar!!!!!
Calm down Beavis.
O!
M!
G!
Is all I need to say! I just made these tonight… and they are INNNNNcredible! I think the crust is soooo flakey and buttery! The custard is not too sweet but just right! This is all bad… cuz I’m supposed to be on the keto diet…. oh well! Cheat night!
If I need to serve more people and want to make this in a 13 x 9 pan, should I just double the ingredients??
Jan –
You certainly can!