Easy Lemon Bars

These lemon bars are easy to make in a 9×13 pan with a buttery shortbread crust and vibrant lemon custard filling. They are an irresistible classic with their sweet and tart taste!

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Best Lemon Bars Recipe

I’ve made these easy lemon bars for several years now and they are always a huge hit. They have a rich buttery crust, a zesty lemon filling and are finished off with a dusting of sweet powdered sugar.

I have to admit that this vintage recipe is not usually the first dessert recipe I think to make but my when I do my family goes crazy over these lemon bars and my lemon brownies. Like my key lime pie bars with graham cracker crust, they are made in 9×13 pan so there is more to share!

Ingredient Notes

• Butter. I love to use salted butter in this recipe to help cut the sweetness. If you use unsalted butter, feel free to add in a pinch of salt.
• Powdered sugar. Also known as confectioner’s sugar. You’ll use it in the crust and for sprinkling over top.
• Flour. I like to use all-purpose flour for this recipe.
• Eggs. Make sure to use fresh eggs.
• Lemon. Pick a nice ripe lemon. You’ll use the fresh lemon juice and zest to give these bars delicious flavor.

How to Make Easy Lemon Bars

1. Combine shortbread crust: These bars start with the most perfect shortbread cookie crust. It’s made with a simple mixture of butter, powdered sugar and flour.
2. Bake crust. Press crust into a parchment paper lined 9×13 pan and bake until firm (but not brown).
3. Lemon zest: Zest the lemon before squeezing the lemon juice out of it. I use a microplane grater.
4. Lemon filling: Next comes the sweet lemon filling. It has double the lemon flavor (zest + juice) and is super bright and refreshing. It solidifies once cool, but still remains a little gooey (but not runny). If you love all things lemon, this filling will be no exception.
5. Bake filling then chill. Bake 20 minutes, or until the filling is firm and no longer jiggles, watching closely so the filling doesn’t brown. Let cool. Place in the refrigerator at least 1 to 2 hours before serving.
6. Powdered sugar: This layer is optional, but it definitely makes a difference in taste. It finishes the bars off with the perfect hint of sweetness. I like to use a sugar shaker (or fine mesh strainer) to sprinkle powdered sugar evenly over the top.

Baking Tips and Variations

• Lemons. Real fresh lemons taste best in these old fashioned lemon bars! For more more tart lemon flavor, add 1 Tablespoon lemon zest in the filling.
• Coconut twist: Add in unsweetened shredded coconut like I did in lemon coconut bars. Add it into the shortbread crust, as well as on top of the lemon filling for a robust coconut flavor.
• Don’t over bake the crust. Bake the dough until firm, but not brown. It may seem a little underdone when you take it out of the oven, but it will continue to firm up.
• Don’t let the filling brown. Keep a close eye on the filling and make sure not to let it brown. The top of the filling can crack if it is overbaked. As soon as the filling is no longer jiggly, remove it from the oven. It will continue to set up as it cools.
• Let cool completely. As tempting as it is to sneak a bite out of the oven, don’t do it! The filling needs time to set and the bars need to chill in the fridge for a few hours.
• Smaller batch. Cut the recipe in half and make the bars in a smaller 9×9″ baking pan if preferred. Use the same oven temperature, but decreasing bake time.

Storage

• Storing: Store lemon bars for up to 3 days in the refrigerator in an airtight container.
• Freezing: I usually freeze half the batch since the recipe makes quite a few. They freeze great once cut into squares and then placed in a covered Tupperware container. I like to place a piece of parchment or wax paper between the layers to avoid sticking.
• Make-ahead: These lemon bars are a great make-ahead treat since they need time to chill in the fridge anyways in order to set before serving. Prepare as directed, then cover and store in the fridge until ready to serve.