why make this recipe
This recipe gives bright, tangy lemon bars with a crisp shortbread crust. They are fast, use few ingredients, and taste fresh. Make them when you want a simple dessert that people will love.
introduction
Super Easy Lemon Bars are easy to mix and bake. The crust is buttery and the lemon filling is soft and tart. If you like simple sweets, try these easy caramel apple cheesecake bars for another treat.
how to make Super Easy Lemon Bars
Make the crust first, then the lemon curd. Press the shortbread into a pan, bake, pour the curd, and bake again. Let the bars cool and dust with powdered sugar. For another simple bar recipe, see our banana oatmeal bars to try a different flavor.
Ingredients :
- 1/2 cup Unsalted Butter (room temperature)
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 cup Lemon Juice (2-3 lemons)
- 1 tbsp Lemon Zest (finely grated)
- 3 Large Eggs (room temperature)
- 1 1/2 cups Granulated Sugar
- 1/2 cup All-Purpose Flour (sifted)
- Powdered Sugar (for dusting)
Directions :
shortbread crust
- Preheat oven to 350°F (175°C).
- Mix 1/2 cup butter, 1 cup flour, and 1/4 cup powdered sugar until it forms a soft dough.
- Press the dough into the bottom of an 8×8-inch pan in an even layer.
- Bake the crust for 15–18 minutes or until lightly golden. Remove from oven and keep oven on.
lemon curd filling
- Whisk together 3 eggs, 1 1/2 cups granulated sugar, 1/2 cup lemon juice, 1 tbsp lemon zest, and 1/2 cup sifted flour until smooth.
- Pour the filling over the hot crust.
- Bake for 18–22 minutes or until the filling is set but still a little jiggly in the center.
- Cool completely on a rack, then chill in the fridge for at least 1 hour.
- Dust with powdered sugar and cut into bars.
how to serve Super Easy Lemon Bars
Cut into squares and serve cold or at room temperature. They pair well with a cup of tea or coffee. Add fresh berries or a mint leaf for a simple garnish.
how to store Super Easy Lemon Bars
Keep bars in an airtight container in the fridge for up to 4 days. You can freeze them for up to 1 month; thaw in the fridge before serving.
tips to make Super Easy Lemon Bars
- Use room-temperature eggs for a smooth filling.
- Zest the lemons before juicing them to get the most bright flavor.
- Press the crust firmly so it bakes evenly.
- These bars also work as a quick snack or part of 10 easy breakfast ideas.
- Chill well before cutting to get neat squares.
variation (if any)
- Add a thin layer of raspberry jam between the crust and filling for a fruity twist.
- Use lime juice and zest instead of lemon for lime bars.
- Sprinkle toasted coconut on top for texture.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best flavor, but bottled juice works in a pinch.
Q: Why did my filling crack?
A: Overbaking can cause cracks. Remove when the center is just set and still slightly jiggly.
Q: Can I make these in a larger pan?
A: Yes. For a 9×13 pan, double the recipe and bake a bit longer.
Q: Can I reduce sugar?
A: You can lower sugar slightly, but too little sugar may change texture and balance the tartness.
Conclusion
For the original recipe and a clear step-by-step guide, see the full Super Easy Lemon Bars – Beyond the Butter.
Super Easy Lemon Bars
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Mix 1/2 cup butter, 1 cup flour, and 1/4 cup powdered sugar until it forms a soft dough.
- Press the dough into the bottom of an 8x8-inch pan in an even layer.
- Bake the crust for 15–18 minutes or until lightly golden. Remove from oven and keep the oven on.
- Whisk together 3 eggs, 1 1/2 cups granulated sugar, 1/2 cup lemon juice, 1 tbsp lemon zest, and 1/2 cup sifted flour until smooth.
- Pour the filling over the hot crust.
- Bake for 18–22 minutes or until the filling is set but still a little jiggly in the center.
- Cool completely on a rack, then chill in the fridge for at least 1 hour.
- Dust with powdered sugar and cut into bars.