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–+ servings
A single slice of a bright yellow lemon bar, dusted with powdered sugar, on a white plate.

Lemon Bars

A classic dessert featuring a buttery shortbread crust topped with a bright, tangy lemon curd.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
For the Lemon Filling
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup powdered sugar for dusting

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. For the crust, cream together the softened butter, flour, and 1/2 cup sugar until combined. Press this mixture evenly into the bottom of the prepared baking pan.
  3. Bake the crust for 15-20 minutes, or until lightly golden brown. Remove from oven.
  4. For the filling, whisk together the eggs, 1 1/2 cups sugar, and 1/3 cup flour in a medium bowl until smooth.
  5. Stir in the lemon juice and lemon zest.
  6. Pour the lemon filling over the warm crust.
  7. Bake for another 15-20 minutes, or until the filling is set and no longer jiggles.
  8. Let the lemon bars cool completely in the pan on a wire rack. Then, refrigerate for at least 1 hour before cutting.
  9. Dust with powdered sugar before serving.

Notes

You can adjust the amount of lemon juice and zest to your preference for tanginess. Ensure the bars are fully cooled before cutting to get clean slices.

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