Simple Lemon Bars
These Simple Lemon Bars are a sweet and refreshing treat made with buttery shortbread crust and a smooth, tangy lemon filling. Perfect for spring baking ideas or dessert bars for a family gathering.
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It is great for any occasion—summer picnics, birthday parties, potlucks, or even just an afternoon snack with a cup of tea. The steps are simple enough that you can make them with kids.
You can serve them with other desserts like Blueberry Cheesecake Parfaits or with Copycat Crumbl Pink Sugar Cookies.
How to Make Simple Lemon Bars
Ingredients you’ll need for shortbread crust
Ingredients you’ll need for lemon curd filling
Step-by-Step Guide
1. First, preheat your oven to 350°F (175°C), and line your 8×8 baking dish with parchment paper.
2. In a bowl, mix the softened butter, white sugar, and brown sugar. Once that’s well combined, add the flour and blend it all together until you have a crumbly dough.
3. Press the dough evenly into the bottom of the prepared dish. Pop it into the freezer for 10 minutes (this helps it hold its shape during baking). Then, bake it for 10 minutes and let it cool while you make the lemon filling.
4. While your crust is cooling. In a bowl, whisk together the eggs, lemon juice, lemon zest, and vanilla extract. Once those are nicely blended, add the sugar and flour, whisking until everything is incorporated.
5. Once the crust has cooled for about 20 minutes, pour the lemon mixture over it. Carefully place the dish back in the oven for about 25 minutes. The lemon filling should be set with a slight jiggle in the center. The top should have a light golden color.
6. Remove your lemon bars from the oven, and let them cool completely at room temperature. After they’ve cooled, place the dish in the refrigerator for at least an hour. The bars need to chill before cutting – this gives the filling time to firm up.
7. Once chilled, sprinkle a light dusting of powdered sugar over the top of the bars, then cut into squares.
Serve and Enjoy!
Important Recipe Notes
- Use fresh lemons – Freshly squeezed lemon juice and zest give the best flavor. Bottled juice won’t have the same bright taste.
- Chill before slicing – Refrigerate the bars for at least an hour before cutting to ensure clean, firm squares.
- Line your pan with parchment paper – This makes it easy to lift the bars out and prevents sticking.
- Don’t overbake the filling – The lemon curd should have a slight jiggle in the center when done; it will firm up as it cools.
- Add the powdered sugar topping just before serving to keep it looking fresh and pretty.
- Store in an airtight container in the fridge for up to 4-5 days. These bars can also be frozen for longer storage.
Simple Lemon Bars
Ingredients
For The Shortbread Crust
- ½ cup unsalted butter (softened)
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup white granulated sugar
For The Lemon Curd Filling
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest (freshly grated!)
- 3 eggs
- ½ teaspoon vanilla extract
- 1 ½ cups white granulated sugar
- ½ cup all-purpose flour
- Powdered Sugar (for the topping)
Instructions
- First, preheat your oven to 350°F (175°C), and line your 8×8 baking dish with parchment paper.
- In a bowl, mix the softened butter, white sugar, and brown sugar. Once that’s well combined, add the flour and blend it all together until you have a crumbly dough.
- Press the dough evenly into the bottom of the prepared dish. Pop it into the freezer for 10 minutes (this helps it hold its shape during baking). Then, bake it for 10 minutes and let it cool while you make the lemon filling.
- While your crust is cooling, in a bowl, whisk together the eggs, lemon juice, lemon zest, and vanilla extract. Once those are nicely blended, add the sugar and flour, whisking until everything is incorporated.
- Once the crust has cooled for about 20 minutes, pour the lemon mixture over it. Carefully place the dish back in the oven for about 25 minutes. The lemon filling should be set with a slight jiggle in the center. The top should have a light golden color.
- Remove your lemon bars from the oven, and let them cool completely at room temperature. After they’ve cooled, place the dish in the refrigerator for at least an hour. The bars need to chill before cutting – this gives the filling time to firm up.
- Once chilled, sprinkle a light dusting of powdered sugar over the top of the bars. Cut into squares, then served.
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