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–+ servings
Easy lemon bars, sliced into squares and laid on a marble counter. There are a few garnished with lemon slices, lavender, and powdered sugar.
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5 from 2 votes

Easy Lemon Bars

Easy lemon bars are always a crowd pleaser.  With an easy shortbread crust and a tart and tangy filling they will always hit the spot.
Prep Time15 minutes
Cook Time40 minutes
Cooling time1 hour
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 18 servings
Calories: 244kcal
Author: Kadee & Desarae

Equipment

Ingredients

  • 2 cups flour
  • ½ cup powdered sugar
  • 2 tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 cup butter
  • 4 eggs
  • 1 ½ cups sugar
  • zest from 2 lemons
  • juice of 4 lemons
  • ⅓ cup flour
  • powdered sugar for sprinkling

Instructions

  • Preheat oven to 350 degrees. Liberally spray a 9x13 pan with non-stick spray.
  • Combine flour, powdered sugar, cornstarch and salt.
  • Using a pastry blender or your kitchen air paddle attachment, blend in the butter until is resembles coarse crumbs.
  • Press mixture into the bottom of you pan.
  • Bake for about 20 minutes or until the edges are golden.
  • With a hand or stand mixer mix the eggs, sugar, lemon zest, lemon juice and flour until well combined.
  • Pour over hot crust and return to oven for 18-20 minutes.
  • Let completely cool on wire rack.
  • Cut into squares, sprinkle with powdered sugar and refrigerate in a covered container.

Video

[adthrive-in-post-video-player video-id="Kx10Z9Cd" upload-date="2022-08-25T03:05:38.000Z" name="lemonbarblog.mov" description="art lemon custard filling with a crumbly, buttery shortbread crust. These easy lemon bars are melt in your mouth delicious and a cinch to whip up. Let us show you just how super easy it is to make this home made lemon bars." player-type="default" override-embed="default"]

Notes

Expert Tips
Use Fresh Lemon - I know you may be tempted to use the bottled lemon juice, but resist! Use fresh lemons for the brightest flavor. I recommend using a citrus press to extract the maximum amount of juice.
Don't over-mix your filling - by mixing until just combined, you'll avoid extra air bubbled in your finished product.
Removing lemon bars from the pan - I recommend using parchment paper in the bottom of your pan. You can leave the ends out so that the entire pan of lemon bars can be lifted out of the pan, and then sliced into squares.
Cutting your lemon bars - Make sure your bars are completely cool before slicing. You can also opt to chill your bars before slicing. I actually prefer them chilled. This will aid in smooth slices. You can also try running your knife under hot water before slicing, or slicing with a plastic knife.
FAQ
How to you store lemon bars?
Store these easy lemon bars in an airtight container in the fridge. These babies will last 5-6 days.
How do I know when my lemon bars are done?
The edges will be golden, and the middle will no longer jiggle.
What if I have air bubbles in my filling?
The simple answer? Don't worry about it. A few bubbles are bound to happen. Not over-mixing your filling will help with this. 

Nutrition

Serving: 1square | Calories: 244kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 136mg | Potassium: 33mg | Sugar: 19g | Vitamin A: 370IU | Calcium: 11mg | Iron: 0.9mg