You’ll love this recipe for Easy Lemon Bars. This is the best lemon bar recipe that I’ve tried, with a shortbread crust, creamy center, and a crunchy top dusted with powdered sugar. It’s the perfect dessert.
I love lemon. It’s a delicious and refreshing treat. This recipe for lemon bars is perfect for picnics, church potlucks, barbecues, and so much more.
I’ve made a lot of lemon bars over the years, but this is my favorite recipe because it’s easy and it turns out perfectly. I’ve had a lot of recipes flop, but this one really sets up well, and it’s pencil thin.
The sweet and tart combination of these easy lemon bars is sure to be a favorite around your house.
How To Make Easy Lemon Bars
Full recipe and printable instructions listed below.
Add the softened butter and sugar to a bowl. Cream together.
Add the flour and mix together.
The mixture might be a little crumbly, but that’s ok, it will be fine once you press it into the baking dish.
Press the shortbread dough into the dish.
I used tin foil to line the dish. It will be easier to take it out and cut it once it’s done baking and cooling.
Be sure to spray the tin foil with a non-stick spray, or grease it with butter.
Chill the dough for about 15 minutes, and then place the dough into the oven and bake for 15-20 minutes, or until the edges are lightly golden brown.
In another bowl, add the eggs.
Add the sugar and mix together.
Add the lemon juice and mix together.
Add the flour and mix.
Add a little bit of flour at a time. You might need to break out the mixer to get all of the flour lumps out.
Pour the lemon mixture over the shortbread crust.
Bake for about 30-35 minutes until the lemon mixture doesn’t wiggle.
Let the bars cool for about 30-45 minutes. If you use tinfoil, you can lift it right out of the dish and cut it easily. I used a pizza cutter and it worked perfectly.
- 2 sticks butter (softened)
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/8 tsp. salt
- 6 eggs
- 3 cups sugar
- 1 cup lemon juice
- 1 cup all-purpose flour
- Powdered sugar for dusting
Preheat oven to 350-degrees
- Cream the butter and sugar together.
- Add the flour and salt and mix.
- Press into a greased 13" x 9" casserole dish.
- Chill for 15 minutes.
- Bake for 15 minutes, or until edges are lightly golden brown.
- Add six eggs to a large bowl.
- Add the sugar and lemon juice and mix together.
- Add the flour a little bit at a time and mix.
- Pour over shortbread crust and bake for 30-35 minutes, or until lemon filling it set.
- Cool for at least 30-45 minutes.
- Cut and sprinkle with powdered sugar.
Using tinfoil (greased) inside of the casserole dish makes it easier to take the lemon bars out and cut them after they cool.
I used a pizza cutter to cut the lemon bars. It made a nice clean cut square.
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