When you’re in the mood for a bright, tangy dessert that’s easy to throw together and always a hit, these Easy Lemon Bars are the perfect answer. Buttery and crumbly on the outside, sweet and tangy lemon filling on the inside, I can’t help but indulge in this classic treat – rich citrus flavor meets melt-in-your-mouth soft and smooth. Great for bake sales, potlucks or an easy homemade dessert these lemon bars are fast to whip up and with only a handful of pantry staples.

Whether you are new to baking or searching for the ultimate recipe to win over guests, these lemon bars are always a winner. Dust them lightly with powdered sugar for a pretty finish, then let them chill or come to room temperature.

Why You’re Going To Love These Quick Lemon Bars

Fastest and easiest with few ingredients

Lemony, bright and fresh with just the right amount of sweet and tart

Buttery crust that is crispy, with a creamy filling

Ideal for beginners and desserts on short notice

Perfect for gifting or entertaining

Ingredients

For the Crust:

1 ½ cups all-purpose flour

⅓ cup granulated sugar

½ teaspoon salt

3/4 cup unsalted butter, cold and cut into cubes

For the Lemon Filling:

4 large eggs

1 ½ cups granulated sugar

¼ cup all-purpose flour

⅓ cup fresh lemon juice (about 2 lemons)

Zest of 2 lemons

For Garnish:

Powdered sugar, for dusting

Instructions

Preheat and prepare pan:

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, with an overhang on the sides, to make removal easier.

Make the crust:

In a medium bowl, combine flour, sugar and salt. Cut in cold butter with a pastry cutter or your fingers until mixture is crumbly.

Press it really hard into the bottom of the pan. Bake 18-20 minutes or until edges are golden.

Prepare the filling:

Beat together eggs and sugar in a large bowl until smooth and pale. Add flour, lemon juice and zest, stirring until combined.

Bake the bars:

Pour the filling over the hot crust and put the pan back in the oven. Continue to bake for 20–25 minutes, or until the filling is set, but still slightly jiggly in the center.

Cool and chill:

Cool completely in pan on wire rack, then refrigerate for at least 2 hours before slicing.

Serve:

Grasping the parchment paper overhang, remove bars from the pan. Sprinkle with powdered sugar, cut into squares, and enjoy!

Tips for Success

For the best flavor, make sure to use fresh lemon juice and zest.

The crust needs cold butter, to ensure a flaky, crisp edge.

Filling Don’t overbake the filling — you want it to be just set, with a slight jiggle.

Allow bars to settle fully before slicing cleanly.

Leftovers can be kept in a sealed container in the fridge for 4 days.

Storage and Reheating

Refrigerate: Keep in an airtight container in the refrigerator for up to 4 days.

Freeze: Freeze bars in a single layer on a baking sheet, then place in a bag. Freeze up to 2 months. Thaw overnight in the fridge.

FAQs

Easy Lemon Bars

Classic Easy Lemon Bars with a buttery crust and tangy lemon filling, perfect for quick, refreshing homemade desserts. Simple ingredients and straightforward steps make this recipe a go-to favorite.

Prep : 10 Total : 25 minutes

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Ingredients

  

Crust:

• 1 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• ½ tsp salt
• ¾ cup unsalted butter cold and cubed

Filling:

• 4 large eggs
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• ⅓ cup fresh lemon juice
• Zest of 2 lemons

Garnish:

• Powdered sugar

Instructions

 

• Preheat oven to 350°F (175°C). Line pan with parchment.
• Mix flour, sugar, salt. Cut in butter until crumbly. Press into pan and bake 18–20 min.
• Whisk eggs and sugar until smooth. Add flour, lemon juice, zest.
• Pour filling on crust. Bake 20–25 min until just set.
• Cool and chill 2+ hours.
• Dust with powdered sugar, slice, and serve.

Notes

• Use fresh lemons for optimal taste.
• Chilling is crucial for firm bars.
• Bars can be frozen and thawed without losing texture.