Easy Lemon Bars Recipe

With a rich buttery shortbread crust and a thick layer of tangy lemon curd on top, these zesty lemon bars are packed with robust lemon flavor.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 270

Preheat oven to 350F and line an 8x8" square baking pan with parchment paper overhanging the sides
Toss flour, powdered sugar, and cornstarch together.
1 & 1/4 cups (155g) all-purpose flour, 1/2 cup (60g) powdered sugar, 1 Tbsp cornstarch
Cut in the softened butter using a fork, pastry cutter or food processor until the mixture resembles coarse meal.
1/2 cup (114g) unsalted butter
Dump the mixture into the prepared pan. Spread it out evenly then press firmly into an even layer. Bake for 10 minutes or just until the edges start to brown.

Meanwhile, whisk together the eggs, sugar, lemon zest, and lemon juice.
3 large eggs, 1 & 1/2 cups (300g) granulated sugar, zest of 1 lemon, 1/2 cup (125ml) fresh lemon juice
Slowly add in the flour, whisking quickly to prevent any lumps.
1/2 cup (62g) all-purpose flour
Pour over hot crust and bake for another 25-30 minutes or until the lemon filling is set.
Let stand at room temperature to cool for an hour and chill in the refrigerator for 2 hours. Dust with powdered sugar before slicing and serving. Cut into 9 squares or 12 bars.
powdered sugar for dusting

These lemon bars can be served chilled or at room temperature.
Leftovers can be refrigerated in an airtight container for up to a week. They can also be tightly wrapped and stored in the freezer for up to 3 months.