These Easy Lemon Bars feature a buttery shortbread crust topped with a bright, tangy lemon custard. They’re dusted with powdered sugar for a classic finish that’s both pretty and delicious—perfect for summer gatherings, potlucks, and afternoon treats.
More lemon-inspired recipes to try: Lemon Sugar Cookies, Lemon Poppyseed Muffins, Lemon Pie Bars.
Lemon Bars with Shortbread Crust
These lemon bars have a crisp, tender shortbread base with a smooth, tang-forward lemon filling. The contrast between the rich butter in the crust and the bright citrus top is irresistible. They slice cleanly after chilling and are easy to make ahead for gatherings.
- Summer Treat. All the bright flavors of summer in one easy bar: tart lemon, sweet sugar, and a buttery crust.
- Feeds a Crowd. This recipe bakes in a large pan, so it’s ideal for potlucks, picnics, and family gatherings.
- Party-Friendly. These bars travel well and make a welcome dessert for barbecues, showers, and casual get-togethers.
- Simple to Make. The steps are straightforward and forgiving—great for bakers of every level.
Ingredients For Easy Lemon Bars
- Flour. All-purpose flour is used for the shortbread crust and to help thicken the lemon custard filling.
- Sugar. Granulated sugar sweetens the filling; powdered sugar is for dusting the finished bars.
- Butter. Salted butter adds flavor and a tender texture in the crust. Dice it for easy blending.
- Salt. A small pinch balances sweetness and enhances the citrus notes.
- Baking Powder. A touch gives the lemon custard a slight lift for the right texture.
- Eggs. Eggs create a silky, set filling—use room-temperature eggs for the best results.
- Lemon Juice. Freshly squeezed lemon juice is best for bright flavor; bottled juice can be used for convenience.
- Orange Juice. A splash of orange juice adds depth and rounds out the citrus profile.
Tips for the Best Results
- Use a food processor for the crust. It makes quick work of cutting the butter into the flour and sugar for a consistent, crumbly texture. If you don’t have one, use a fork or your fingertips to combine until pea-sized crumbs form.
- Watch baking times. Oven temperatures vary. Bake the crust until lightly golden and the filling until it’s set but still slightly jiggly in the center. Underbaked bars will be overly gooey.
- Cool completely. Let the pan cool at room temperature, then chill before slicing. Chilling firms the custard and gives clean slices.
- Dust carefully. Use a fine mesh sieve or sifter to evenly dust powdered sugar across the bars for a professional look.
How To Make Lemon Bars with Shortbread Crust
- Prep. Preheat the oven to 350°F. Line a baking pan with aluminum foil and coat with nonstick spray or a light layer of butter; set aside.
- Make the crust. Pulse 2 cups all-purpose flour, ½ cup powdered sugar, and 1 cup diced salted butter in a food processor until the mixture is crumbly. Press the mixture evenly into the prepared pan and bake for 20 minutes, until light golden.
- Mix the filling. Whisk together 2 cups granulated sugar, 4 tablespoons flour, 1/8 teaspoon salt, and 1 teaspoon baking powder. Add 4 large eggs, ½ cup lemon juice (about 2 medium lemons), and ¼ cup orange juice. Whisk until smooth and well combined.
- Assemble and bake. Pour the lemon filling over the hot crust and return to the oven. Bake 25–30 minutes, until the filling is set and the edges are lightly browned.
- Cool and chill. Allow the pan to cool at room temperature for about 1 hour, then cover and chill in the refrigerator for 1½ hours or overnight to fully set.
- Serve. Cut into squares and dust generously with powdered sugar just before serving.
What To Serve With Easy Lemon Bars
These lemon bars pair well with simple, backyard-style menus. Serve them after grilled ribs, alongside a bowl of fresh fruit salad, or with iced tea or lemonade for a refreshing finish. They’re also a lovely addition to bridal and baby showers.
BBQ Baked Beans
Blueberry Lemonade
Air Fryer Country Style Ribs
Fruit Salad with Cool Whip
Leftovers & Storing
- Refrigerate. Store baked bars in an airtight container in the refrigerator for up to 7 days.
- Freeze. Lemon bars freeze well. Cut into squares before freezing and layer with parchment. Eat frozen for a chilled treat or thaw in the refrigerator before serving.
More Tasty Bar Recipes
Frosted Lemon Cheesecake Bars
Blueberry Lemon Bars
Strawberry Lemon Bars
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Easy Lemon Bars
Servings: 12 (about 12–14 bars)
Prep Time: 15 mins • Cook Time: 45 mins • Total Time: 1 hr
Ingredients
Crust:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup salted butter, diced
Lemon Filling:
- 2 cups granulated sugar
- 4 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- ½ cup lemon juice (about 2 medium lemons)
- ¼ cup orange juice
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F. Line a baking pan with foil and spray or grease lightly.
- Make crust: In a food processor, pulse flour, powdered sugar, and diced butter until crumbly. Press into the prepared pan and bake 20 minutes.
- Make filling: In a bowl, whisk granulated sugar, flour, salt, and baking powder. Add eggs, lemon juice, and orange juice, and whisk until smooth.
- Pour filling over the hot crust and bake 25–30 minutes until the filling is set.
- Cool at room temperature for 1 hour, then refrigerate for at least 1½ hours or overnight. Cut into squares and dust with powdered sugar before serving.
Notes
- Using a food processor speeds up crust prep, but a fork or your fingers work fine if needed.
- Cooking times vary—check edges and center to avoid underbaking.
- Chilling before slicing ensures neat, firm bars.
- Store bars covered in the refrigerator up to 7 days; freeze for longer storage.
Nutrition (per serving, approximate)
Calories: 394 kcal • Carbohydrates: 57 g • Protein: 4 g • Fat: 17 g • Saturated Fat: 10 g • Sugar: 39 g • Sodium: 203 mg
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