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Easy Lemon Bars

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With only a few ingredients and a blender these Easy Lemon Bars come together in minutes. A sweet cookie crust adds the perfect touch to the tart and creamy lemon curd filling. Make the Best Lemon Bars for spring parties, showers, picnics, or bake sales.

Add this Strawberry Cream Pie recipe and your dessert table will be full of lemon dessert goodness.

Three lemon bars with powdered sugar stacked on top of each other on a wooden cutting board

Lemon Bars with a Cookie Crust

These shortbread lemon bars are responsible for changing my mind about sweet and sour desserts. I used to avoid all sour things because they would make me pucker. 

Even thinking about lemon desserts would make me shiver, but then I am happy to report that I decided to give lemon another chance. Adding a sweet cookie layer balances out that sour flavor for me.

These classic lemon bars and these Lemon Sugar Cookie Bars made me realize that I DO like lemon…with lots of sugar. LOL!

Squares of easy lemon bars with powdered sugar on a wooden cutting board

I have decided that when life gives you lemons, you should definitely make the world’s best lemon bars!

A few years ago I had a friend who runs a local bakery, and she needed a lemon bars recipe because her resident baker had left.  She said the current recipe in their folder was not working at all because the former baker had been tweaking it.

After much research on lemon bars and baking quite a few versions, I came up with what I like to call the best lemon bars.

Since I’m a fan of sweet lemon desserts, I made a sweet cookie crust for the base by tweaking the shortbread crust on this Caramel Squares recipe.

A wooden board with bowls of ingredients to make easy lemon bars on it

Recipe Ingredients:

These lemon bars only use 7 simple ingredients. Most of them are probably ones you have in your pantry or fridge already. 

  • Flour – used in both layers to provide structure to the lemon bars
  • Sugar – powdered sugar and granulated sugar add sweetness to the crust and filling
  • Butter – softened butter makes a soft dough for the buttery cookie crust
  • Salt – balances out the sweetness. If you are using salted butter, reduce this amount.
  • Lemon Juice & Lemon Zest – they are lemon bars after all. 
  • Eggs – add structure to the custard filling

Four pictures collaged together showing how to make the cookie crust for lemon bars

How to make Easy Lemon Bars:

  Step One: Make the Crust.

  1. Mix together flour, powdered sugar, and butter with a fork or pastry blender until soft crumbs forms. If you use a stand mixer it may form a soft dough if you mix too long.
  2. Press it into the bottom of a greased 8×8 pan going up the sides of the pan slightly to keep the filling from going under it.
  3. Bake the cookie crust for 20 minutes.

Step Two: Make the Lemon Filling: 

  1. Add all the filling ingredients into a blender and pulse until light and foamy.
  2. When the crust is done baking, pulse one more time, then pour the filling on top of the hot crust.
  3. Bake it for another 25 minutes.

Step Three: Let cool.

  1. Let the baked lemon bars cool to room temperature.
  2. Refrigerate for a few hours to set completely.

Step Four: Cut and Serve. 

  1. Lift the cooled bars out of the pan and cut into squares.
  2. Sprinkle the lemon bars with a hefty dose of powdered sugar right before serving.

BRUCREW TIP: Substitute other citrus juices to make different variations. See my Blood Orange Bars and Key Lime Bars!

Four pictures collaged together showing how to make the filling for lemon barsA close up of a lemon bar topped with powdered sugar and lemon zest

Tips for the Best Lemon Bars:

  • If you are a lemon lover, add more zest to the lemon curd filling! You could also add some lemon zest to the shortbread crust if you wanted to give it a lemon flair.
  • Line your pan with parchment paper or foil, so you can lift the lemon bars out easily after they cool.
  • Use a blender to mix all your lemon curd filling ingredients together. It’s so quick and easy doing it this way. You may see some white bubbles rising to the top as it bakes. To avoid this, do not over mix the lemon mixture.
  • One of my favorite kitchen tools is this little dusting wand.  It makes it so easy to dust these easy lemon bars with of powdered sugar.
  • Make sure to add the powdered sugar right before serving because it will soak into the bars the longer it sits out.

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A stack of three lemon bars with powdered sugar on a wooden board with lemons behind it

Recipe Questions:

Can you use bottled lemon juice?

You sure can. In fact, I have found that bottled lemon juice gives the best ever lemon bars a little more tart flavor which actually pairs really well with the sweet cookie crust in these lemon bars. Freshly squeezed lemon juice also works well, but seems to be a little sweeter in my opinion.

Do lemon bars need to be refrigerated?  

Yes, because the lemon filling is basically a custard. If you are not serving the lemon bars the same day you bake them, they need to be stored in the refrigerator in a tightly sealed container. for 5-7 days. If you are serving them at a party, they will be fine at room temperature for a few hours. 

Do lemon bars freeze well?  

Yes, after the bars cool completely, wrap them tightly in foil or plastic wrap and freeze for up to one month.  Thaw completely before serving.

What is the best way to cut lemon bars?  

Line your pan with foil or parchment paper, so you can lift the bars out easily once they are cooled. Cool the bars to room temperature, then refrigerate until firm. Use a sharp knife that has been dampened in warm water and dried off to make clean cuts. Wipe the knife after each cut.

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Squares of easy lemon bars with powdered sugar on top on a wooden cutting board

More lemon desserts recipes:

Other no bake lemon desserts:

Three lemon bars stacked on top of each other with a bite taken out of the top bar

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Three lemon bars with powdered sugar stacked on top of each other on parchment paper

Easy Lemon Bars Recipe

Yield: 16 bars
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

With only a few ingredients these Easy Lemon Bars come together in minutes. A sweet cookie crust adds the perfect touch to the tart and creamy lemon curd filling. These best lemon bars are the perfect dessert to share at spring parties, showers, picnics, or bake sales.

Ingredients

For the Crust

  • 1 1/2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 3/4 cup unsalted butter, softened

For the Filling

  • 1 cup granulated sugar
  • 2 Tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice
  • 2 Tablespoons lemon zest
  • 2 large eggs
  • powdered sugar, for garnish

Instructions

  1. Preheat the oven to 350 degrees. Line an 8x8 pan with foil and spray with nonstick spray.
  2. Mix the flour, powdered sugar, and butter together until crumbs form. (Using a stand mixer may produce a soft dough.)
  3. Press the crumbs/dough firmly into the bottom of the prepared pan going up the sides slightly, so the filling doesn't go under it. Bake 22-25 minutes.
  4. While the crust is baking, pour the filling ingredients into the blender and pulse until light and foamy.
  5. Pour onto the hot crust and bake another 25 minutes. Remove and let cool completely. They will set up as they cool.
  6. Sprinkle with powdered sugar right before serving. Makes 16 bars.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 46mgCarbohydrates: 34gFiber: 0gSugar: 23gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Brownies & Bars
Two pictures of Easy Lemon Bars collaged together with a yellow text box

Two pictures of the Best Lemon Bars collaged together with a black and yellow text box

*The post for Best Lemon Bars was first published February 18, 2016. The photos and post were updated and republished April 7, 2021.

**This post contains affiliate links. Inside BruCrew Life may receive a small percentage from sales made through these links.  As always, these free referral links do not cost you any extra.  Thank you for letting us share products we use and love this way.

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Comments

  1. Mariz says

    I just finished baking and waiting to cool it down. However it does not seem to be as vibrant as yours. I followed the recipe exactly as written. I love that bright yellow color on your lemon bar. Can i add yellow food coloring to it?

    Reply

    • Jocelyn says

      The top on these lemon bars does bake a light color because of frothing it in a blender. Once you cut it into bars you should see a more yellow filling. I hope you enjoy the bars!

      Reply

    • Jocelyn says

      It is 1 1/2 sticks of butter which is 3/4 cup of butter. In the video, I have the butter cut into 3 – 1/4 cup cubes. I hope that helps and you enjoy the bars.

      Reply

  3. Anne Marie Atkinson says

    Best lemon bars ever! I first made them for y bridge club and served them warm-everyone wanted the recipe. Lemon anything is my husband’s favourite so when I make these they don’t hang around very long:-)

    Reply

  4. Carina says

    This is my go-to lemon bar recipe! I’ve already made it three times this summer. I love the ratio of crust to curd to lemon. Thank you for this spectacular recipe!

    Reply

  5. Stephansuch says

    This is exactly what I want a lemon bar to taste like! And the ratios of crust-to-curd are perfect. I was surprised at how tangy it was after I read that you added lots of sugar to help offset this. It’s very tangy and I only added half the rind. I did use almost all fresh lemon juice but also a bit of lemon concentrate (preserves juice). So even though the curd is actually thinner than the crust, it’s perfect because it’s so tangy, but not too much to me. There is plenty of crust to off-set this. And the crust texture is what I searched so hard for. A soft coffee shop style bar crust. I’m not a fan of the chewy shortbread crust that is so popular right now, although I like shortbread. By the way, my dough was crumbs, so I added a tad of milk to bring it together into a sticky dough. That seemed to be necessary, although I have pressed crumble-type dough into a baking dish on a few occasions. Maybe that’s why I didn’t like those other crusts as much. I might have needed to add moisture then too. I like a lemon bar crust that is more like already softened chewing gum in the mouth, rather than a fresh stiff gum that you just slipped in your mouth. I know, weird analogy.

    This recipe is going on my record.

    Thank you!

    Reply

    • Jocelyn says

      I have honestly never tried making these with an egg replacement, so I’m not really sure. If you try it, please keep me posted on how they turn out and what you used.

      Reply

  10. Kathy says

    I would like to make these for my granddaughter’s wedding shower. (Her theme is lemons). How do I convert this recipe for a 9×13 pan? Bake time?

    Reply

    • Jocelyn says

      Double the ingredients and bake them in a 9×13 pan. The baking time should still be about the same time, but you may need to bake the lemon filling part an additional 5 minutes. I hope that helps. Congratulations to your granddaughter!!!!

      Reply

  13. Lori says

    Do I need to use a blender or can I use a hand mixer? I know it might be a silly question but I just wanted to make sure. Thanks

    Reply

    • Jocelyn says

      There are no silly questions. A hand mixer will work just as well. Just make sure to mix it long enough to be frothy. It won’t be thick, but it should be somewhat foamy. I hope you enjoy the bars! They are a favorite here!

      Reply

    • Jocelyn says

      I honestly have never tried gluten-free flour, so I’m not sure. I have heard that most of the new gluten free products are easily interchangeable though. If you try it, please let me know know how it works.

      Reply

  15. Rosemarie says

    Thank you for this recipe. They are delicious. I wonder if a substitute for the butter can be used, like Earth Balance? I know butter always tastes better. But, I’m lactose intolerant and also wanting to limit the saturated fat.

    Reply

    • Jocelyn says

      I haven’t tried it with anything but butter. A lot of those butter substitutes have a lot of water content in them, so it can affect the end results of your baked goods. Keep me posted if you try it with anything else.

      Reply

  17. Kelli Kane says

    I’m so glad you posted these lemon bars! My mom used to make lemon bars when I was a kid but when she died the recipe died with her 🙁 These are EXACTLY like she used to make! I’m making some in her memory tonight!

    Reply

  20. Anissa says

    Hi, just made these!! Great recipe, but one question, if I am making them today and not serving until tomorrow, do I store out or in the refrigerator until we eat them tomorrow?
    Thanks for sharing????

    Reply

  23. Marissa says

    Truth be told, I’m all about the pucker…love sour patch kids. ? So these beauties captured my attention immediately…I love sour, but I love buttery shortbread style cookies too – this looks like their perfect marriage / ratio of each! Also love how simple the recipe is…thank you!

    Reply

  24. rosie says

    how many lemons dose it take to make the 2 tablespoons of zest, i used 4 large and one small and it didnt seem to come to almost 1 tablespoon, and one more qustion i beat my filling for 15 min and it frothed but not like meringue, hope to hear from you soon

    Reply

    • Jocelyn says

      I usually can get about 1 Tablespoon zest from one large lemon. The filling will get bubbly and frothy and that’s it. It isn’t supposed to get like a meringue. It thickens when it bakes. I hope you enjoy the bars!

      Reply

  25. Patricia says

    Hi Jocelyn-First of all, I enjoy looking at your website & trying the recipes. I have a very good lemon bar recipe too for a 9×13 pan but I am planning on trying yours….but I am going to use real lemons. Just a note for those that want to use real lemons, 1 medium lemon = 3 TBS of juice. 1/2 cup = 8 TBS…and the juice should be strained before using it. Oh, a room temp lemon will give you more juice too.

    Anyway, I have a question…I’m assuming that I just dump all the filling ingredients together & beat until light & frothy. After pouring on the hot crust and bake some more 20-25 min….what should it look like after 20 min? Am I looking for a little jiggle in the middle? And if there isn’t…bake 5 min more? I know you said the bars will set up as they cool. Please reply. Thanks so much.

    Reply

    • Jocelyn says

      Thank you so much for the lemon tips. And the bars won’t have much of a jiggle after 20-25 minutes, they just won’t be able to be cut into bars until cooled.

      Reply

  26. Angie says

    Hi Jocelyn –

    I Just put the filling in the crust and set the timer in my oven. Your pictures look wonderful! Should be a perfect Easter dessert 🙂

    One question, the filling didn’t ever get very “frothy,” so it was very liquid-y when I poured it into the crust. Is that normal? Just a little concerned that the liquid won’t cook down enough. Thanks!

    Reply

    • Jocelyn says

      Hi, Angie. Yes, the lemon mixture is very liquidy when you pour it on the crust, but after baking it will set up. Just make sure you left enough time for it to chill. I hope you like them!

      Reply

  27. Abby says

    Hi! These look delicious, I just have one question, may be silly, but is it best to use freshly squeezed juice or would I be able to use bottled lemon juice?

    Reply

    • Jocelyn says

      You can use either. I had bottled lemon juice in my fridge, so that’s what I used for these. I think fresh squeezed might give it a little more sour flavor…but I haven’t tried it that way, so I’m not sure.

      Reply

      • Jent. Riley says

        Yes i made these.not first time they turned out just like thr picture.i made them before. Only thing , these called for lemon zest .the ones i made before did not. Waiting too cool and sprinkle in the best part .THE POWDERED SUGAR YEAH!!! J

        Reply

  34. Mir says

    I’m also PB and chocolate all the way, but then sometimes I’ll have a lemon dessert and be freshly surprised by how amazing it is! And these are so vibrant. Gotta try them, especially with that thick shortbread crust!

    Reply

  35. kentuckylady717@hotmail.com says

    These are picture perfect and I am sure the taste is also…..I love these and look forward to making them…..

    Reply

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