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Easy Homemade Lemon Bars

These easy lemon bars feature a buttery shortbread crust topped with a smooth, creamy lemon filling made with fresh lemon juice and zest. They're sweet, tangy, refreshing, and perfect for parties, holidays, bake sales, and everyday desserts.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling/Chilling Time 2 hours
Total Time 3 hours 2 minutes
Servings: 24 Bars
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Shortbread Crust
  • 1½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ¾ cup unsalted butter melted
  • 1 teaspoon vanilla extract
Lemon Filling
  • 4 large eggs
  • 1½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • ¾ cup fresh lemon juice about 4–5 lemons
  • 1 tablespoon finely grated lemon zest
  • ¼ teaspoon salt
For Serving
  • Powdered sugar for dusting
  • Fresh lemon slices optional

Method
 

  1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment.
  2. Combine flour, powdered sugar, and salt in a mixing bowl.
  3. Add melted butter and vanilla extract. Stir until a soft, crumbly dough forms.
  4. Press the crust mixture firmly and evenly into the bottom of the prepared pan.
  5. Bake for 18–22 minutes, until the edges are lightly golden and the crust is set.
  6. While the crust bakes, whisk eggs and granulated sugar in a large bowl until smooth.
  7. Add flour and salt and whisk until combined.
  8. Add fresh lemon juice and lemon zest. Whisk gently until the filling is smooth.
  9. For an extra-smooth filling, strain the lemon mixture through a fine-mesh sieve.
  10. Carefully pour the lemon filling over the hot baked crust.
  11. Return the pan to the oven and bake for 20–25 minutes, until the edges are set and the center has a slight jiggle.
  12. Remove from the oven and cool completely at room temperature.
  13. Refrigerate for at least 1–2 hours before slicing.
  14. Lift the lemon bars from the pan using the parchment paper.
  15. Dust with powdered sugar and cut into 24 bars using a sharp knife.

Notes

Fresh lemon juice gives the best flavor.
Don't overbake the lemon filling. The center should still have a slight jiggle when removed from the oven.
Allow the bars to cool completely before refrigerating.
Chilling makes the lemon filling easier to slice cleanly.
Wipe the knife between cuts for neat, bakery-style bars.
Meyer lemons can be used for a slightly sweeter citrus flavor.