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Lemon Bars

This easy Lemon Bars recipe is loaded with fresh lemon flavor and has the best shortbread cookie crust. These sunshiny bars are the perfect lemon dessert for BBQs and summer!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 24 servings
Calories: 260 kcal
Course: Baked Goods
Cuisine: American

Ingredients

for the crust:
  • 1 cup unsalted butter softened (not melted)
  • 2 cup all-purpose flour
  • 1 cup powdered sugar
  • ⅛ teaspoon kosher salt
for the lemon filling:
  • 6 large eggs
  • 3 cup granulated sugar
  • 4 tablespoons grated lemon zest - here's my favorite zester
  • ½ cup fresh lemon juice
  • 1 cup all-purpose flour

Instructions

    Cup of Yum
  1. Preheat oven to 350° F. Lightly spray a 9″ x 13″ glass or ceramic baking pan with cooking spray. Or for clean cuts: line the pan with parchment paper, leaving an overhang on the long sides - and then use the sides to lift the finished bars out for easier cutting. Set aside.
  2. For the crust: In a medium bowl, combine the butter, flour, powdered sugar, and salt. Mix with a large spoon or your fingers until well combined. Shape dough into a ball and then pat evenly into your prepared pan. Bake for 15 to 20 minutes, or until set and just beginning to turn color. Remove from oven.
  3. For the lemon filling: While the crust is baking, prepare the lemon filling. With an electric mixer on medium speed, beat together the eggs, sugar, lemon zest, lemon juice, and flour. Pour mixture over the warm baked crust and bake for an additional 30 to 35 minutes, or until the center is set and no longer jiggly. The top should be lightly golden brown. Although you don’t want to over-bake, you don’t want to under-bake either, as the lemon filling will not set up properly. My oven bakes a bit on the light side, and I always bake this for 35 minutes. If you find that the bars didn't fully set, don’t give up on this recipe. Give it another try and increase the baking time. It will work! Remove pan from oven and let cool completely at room temperature. I usually let cool on the counter for about 2 hours and then put the pan in the refrigerator to chill for 1-2 hours.
  4. To serve: I recommend serving these chilled or even just slightly chilled. Once cool, dust with powdered sugar and cut into squares. Or cut into squares and then dust with powdered sugar. If lining the pan with parchment paper: cut around the edges of the pan to loosen, pull the bars out of the pan using the overhang on the sides, and place on a cutting board. Cut into squares with a long non-serrated knife and wipe the knife clean between each cut. Finish with a dusting of powdered sugar.

Notes

  • I prefer to store these bars in the refrigerator, pull them out about 10 minutes before serving, and enjoy them with a slight chill. They also freeze well!
  • Adapted from Paula Deen & Friends – Living It Up, Southern Style

Nutrition Information

Serving 1 Calories 260kcal (13%) Carbohydrates 42g (14%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 67mg (22%) Sodium 31mg (1%) Fiber 1g (4%) Sugar 30g (60%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 260

% Daily Value*

Serving 1
Calories 260kcal 13%
Carbohydrates 42g 14%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 67mg 22%
Sodium 31mg 1%
Fiber 1g 4%
Sugar 30g 60%

* Percent Daily Values are based on a 2,000 calorie diet.