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Easy lemon bars feature image on a black plate.
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5 from 1 vote

Easy Lemon Bars

Easy lemon bars you can make at home with only six ingredients.
Prep Time15 minutes
Total Bake Time40 minutes
Chill10 minutes
Total Time1 hour 5 minutes
Course: Cookies
Cuisine: American
Difficulty: Medium
Servings: 16 bars
Calories: 194kcal

Ingredients

Shortbread Crust

  • ½ cup (113.5 g) Butter unsalted room temperature
  • ¼ cup (30 g) Powdered sugar
  • ½ teaspoon (0.5 teaspoon) Lemon juice
  • 1 cup (125 g) All-purpose flour

Lemon Filling

  • 1 ½ cups (300 g) Sugar white
  • 1 Tablespoon (1 Tablespoon) Lemon zest
  • ½ cup (122 g) Lemon juice
  • 3 (3) Eggs large
  • ½ cup (62.5 g) All-purpose flour sifted
  • ¼ cup (30 g) Powdered sugar for dusting on top

Instructions

  • Weigh or measure the flour and set it aside. Then, do the same for the powdered sugar and set it aside. Also, zest and juice with enough lemons for crust and lemon filling. Next, take an 8X8" baking pan and lightly spray with Pam. Then lightly flour the whole inside of the pan and tap out the access flour by turning the pan upside down and tapping the bottom.

Shortbread Crust

  • Using a stand or hand-held mixer, add the butter and sugar and turn the mixer on at a low speed. Once the powdered sugar is incorporated, turn the mixer to a medium speed. Add the lemon juice and blend for 2 to 3 minutes. Scrape down the bowl and then add the flour. Just mix until most of the flour has been absorbed. Don't overmix.
  • Take the bowl off the stand and, using your hand, make sure all the small flour pieces are incorporated and you have a ball that looks smooth. Next, press out the dough so it covers the entire bottom of the pan and into the corners. I also press the dough up the sides slightly.
  • Next, take a fork and make shallow fork marks around the dough. You do not want to go through the dough to the bottom. These shallow fork marks help keep the dough flat when it bakes. Then stick the pan in the freezer for 10 minutes.
  • Bake at 350°F (175°C or 180°C) for 13 to 17 minutes. Check on it at 13 minutes. You want a golden brown with just slightly darker around the edges. Take out of the oven and let the crust cool before adding the lemon filling.

Lemon Filling

  • Add the lemon juice, lemon zest, sugar, and eggs; you can sift the flour right into the mixer bowl. Use the whisk attachment for your mixer and mix until blended, about 2 minutes.
  • Pour the lemon filling into the cooled crust-Bake at 350°F (175°C or 180°C) for 20 to 25 minutes. Check doneness at 20 minutes. You only want a slight jiggle in the filling, and the top could have a thin white layer. This is fine; it is the air bubbles coming to the top. But you want to have the filling set before taking it out of the oven. Let it cool, then add plastic wrap to the top of the pan and refrigerate overnight. Sprinkle powdered sugar on top before serving.

Nutrition

Calories: 194kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 13mg | Potassium: 35mg | Fiber: 1g | Sugar: 23g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg