This easy lemon bar recipe is a classic for a reason. You can’t beat a simple shortbread crust paired with a tart lemon topping and dusted generously with powdered sugar! Make these lemon bars with just two bowls, simple ingredients, and zero special equipment.
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I was helping my mom in the kitchen long before I was even aware of what we were doing. Like her grandmother before her, she’d come up with little “jobs” for me to do, even if it was just stirring something.
One of the first things I can remember baking with Momma was this exact lemon bar recipe. We almost always used bottled lemon juice (hey, it was the ’90s and we were poor), but I loved them anyway.
These days, I do insist on using fresh juice for the best lemon flavor, but lemon bars are still one of my all-time favorite desserts. This version is made in just 2 bowls—no mixer, food processor, or other special equipment needed. If you can stir things together, you can make this recipe.
Stephie’s testing tips
- Some lemon bar recipes have you pulse cold butter into the dry crust ingredients with a food processor, similar to caramel pecan bars. This recipe simply has you mix melted butter in for fewer steps and one less piece of equipment. You still get a flavorful, buttery crust—plus, it is less crumbly, which serves as a better base for the lemon filling.
- It’s fine for the filling to rest while the crust bakes. It will get a bit foamy, but that’s ok; just pour it over the warm crust and bake!
- For the best texture, let the bars chill for at least 1 hour before slicing. They’ll be easier to slice—and I personally prefer my lemon bars slightly cold anyway.
Ingredient notes & substitutions
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- All-purpose flour: If you need to make these gluten-free, you can use a gluten-free one-for-one baking mix instead.
- Powdered sugar: This is used in the crust for a more delicate texture. And don’t forget to set extra side to generously dust the top of the bars before serving!
- Unsalted butter: Melted and cooled. For a dairy-free version, use your preferred plant-based butter subtitute.
- Eggs: The eggs help the lemon curd filling set so the bars are sliceable.
- Granulated sugar: For balancing the tart lemon flavor of the filling.
- Baking powder: This adds a bit of lift to the lemon layer, preventing it from becoming too dense.
- Fresh lemon juice and zest: You know what I’m gonna say—use fresh juice and lemon zest for the best flavor. You’ll need 2-3 lemons for the amount of juice in this recipe.
Storage
Due to the amount of eggs in the lemon bar filling, you really do need to store the bars in the refrigerator.
If possible, wait to dust the bars with powdered sugar until right before serving. Otherwise, the sugar will dissolve from the moisture in the fridge.
Place the cooled bars in a covered container and keep in the fridge for up to 3 days.
If you prefer to freeze them: Again, skip the powdered sugar. Place sliced bars on a parchment-lined baking sheet and place in the freezer for 1-2 hours, until frozen solid.
Wrap the bars in plastic wrap and place in an airtight container or zip-top freezer bag. Freeze for up to 3 months. Let frozen bars thaw in the fridge overnight or at room temperature for a couple of hours. Dust with powdered sugar before serving.
Lemon Bars
Ingredients
For the crust:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon fine sea salt
- 1 cup unsalted butter melted and cooled
For the filling:
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 6 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
For topping:
- Powdered sugar
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Instructions
- Preheat oven to 350°F. Spray a 9×13-inch cake pan with nonstick spray and line with parchment paper. Set aside.
- In a large bowl, whisk together the flour, powdered sugar, and salt. Add the melted butter and stir until a soft dough forms and there are no more patches of dry ingredients.2 cups all-purpose flour, ½ cup powdered sugar, ¼ teaspoon fine sea salt, 1 cup unsalted butter
- Evenly press the crust mixture into the bottom of the prepared pan. Bake for 18-20 minutes, or until the edges of the crust are lightly golden.
- While the crust bakes, make the filling. In a large bowl, whisk together the eggs, sugar, and baking powder until well combined. Add the lemon juice and zest and whisk until the filling is smooth and well combined. Set aside until the crust is done baking. The top of the filling will get a bit foamy while it sits—this is ok.4 large eggs, 2 cups granulated sugar, 1 teaspoon baking powder, 6 tablespoons fresh lemon juice, 2 teaspoons lemon zest
- When the crust is done baking, pour the filling over the hot crust. Return the pan to the oven and continue baking for another 20-25 minutes, or until the top is golden and crackly and the center barely jiggles when you lightly shake the pan.
- Allow the lemon bars to cool completely. Transfer the pan to the fridge to chill for at least 1 hour before serving.
- To serve, remove the bars from the pan, dust the tops generously with powdered sugar, and cut into squares.Powdered sugar
Notes
Ingredients
- You’ll need about 2 large or 3 small lemons to get 6 tablespoons of juice.
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Frequently asked questions
It is generally considered best to baking lemon bars in a glass or ceramic pan, as the acid in the lemons can react with metal pans and give the bars a slight metallic taste.
That said, I find if you line the pan well with parchment paper, using a metal pan can be just fine. So don’t fret if that’s all you have—just be sure to line all sides with parchment before baking.
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >