Super Easy Lemon Bars with Buttery Shortbread Crust

By:

Sage Martinez

Published:

September 23, 2026

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Super Easy Lemon Bars

These super easy lemon bars pair a tart lemon curd filling with a buttery shortbread crust, and the whole thing comes together in one 8 inch square baking pan.

A single batch makes 16 servings, which is just right for sharing with family, friends, or the coworkers who always seem to know when something has been baking.

They are a bright citrus treat any time of year, and I make them most often when the weather turns grey and I want something cheerful sitting on the counter.

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About the Recipe

This recipe is a family favorite, slightly adapted from a recipe box kept by the original blogger’s late Grammy. I have a real weakness for recipes that arrive with a story attached, the kind written on an index card with a butter stain in the corner and a note in the margin.

It belongs to the same family tradition as the Chocolate Covered Peanut Butter Eggs recipe, and that is exactly the sort of thing that makes a recipe box feel alive.

If you have been craving something tart and tangy, this is the one to make. The filling is bold and citrusy, the crust is rich and buttery, and together they taste exactly the way a lemon bar should.

My husband, who claims he does not like lemon desserts, quietly ate three of them standing at the counter. I did not say a word.

Key Ingredients Needed

Six ingredients do all the work here, and most of them are probably in your kitchen right now. All purpose flour shows up twice, once in the shortbread crust and once in the lemon curd filling, and sifting it for the filling is the small step that keeps lumps out of your bars.

Unsalted butter, at room temperature, belongs to the crust only. Powdered sugar goes into the crust and then comes back at the end as a dusting over the finished bars.

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Granulated sugar, either regular white or organic pure cane sugar, is used only in the lemon filling. About three medium lemons give you both the juice and the zest, and eggs bring the lemon filling together.

Component	Ingredient	Amount
Shortbread Crust	Unsalted butter, room temperature	1/2 cup
Shortbread Crust	All purpose flour	1 cup
Shortbread Crust	Powdered sugar	1/4 cup
Lemon Curd Filling	Lemon juice (from 2 to 3 lemons)	1/2 cup
Lemon Curd Filling	Lemon zest, finely grated	1 tbsp
Lemon Curd Filling	Large eggs, room temperature	3
Lemon Curd Filling	Granulated sugar	1 1/2 cups
Lemon Curd Filling	All purpose flour, sifted	1/2 cup
Lemon Curd Filling	Powdered sugar, for dusting	For dusting

That is the entire shopping list. No cornstarch, no cream cheese, no fancy extracts. Just flour, butter, sugar, lemons, and eggs working together the way they have for generations.

How to Make Super Easy Lemon Bars from Scratch

Hands on prep takes about 25 minutes, the two bakes add up to roughly 48 minutes when you count the longest time for each stage, and then the bars need time to chill. It is a straightforward recipe with two clear parts, so let us walk through them one at a time.

Shortbread Crust

Lightly spray an 8 inch square baking pan with a flour based baking spray and set it aside. If you like, place a parchment paper sling in the pan to make cutting easier later, then clip a binder clip on top of the paper so the sides do not collapse into the bars while they bake.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the 1/2 cup unsalted butter, 1 cup all purpose flour, and 1/4 cup powdered sugar until the shortbread bottom layer forms. It will look like light yellow loose crumbs. Pat the mixture into the bottom of the prepared pan.
Chill the crust in the freezer or the refrigerator for about 10 to 15 minutes. The freezer firms it faster, but if you are using a glass baking dish you can skip the chilling entirely, pat the crust in, and bake it straight away for a light golden finish.
While the crust chills, move the oven rack to the second level, just above center, and preheat the oven to 350°F.
Bake the crust for 15 to 18 minutes at 350°F, until it is light golden brown.
Remove the pan from the oven and let the crust cool slightly while you make the filling. You can leave the oven on or turn it off, just remember to bring it back to 350°F if you turn it off.

A quick word on leveling: I press the crumbs flat with the back of a measuring cup or a spatula. It keeps the crust even, so every square cuts the same and no corner ends up twice as thick as the rest.

Lemon Curd Filling

Grate a lemon with a fine grater, adding the zest to a small bowl. Cut each lemon in half and squeeze out the juice with a lemon juicer. Sift the all purpose flour into a small bowl.
Using a hand mixer or a stand mixer fitted with a whisk attachment, mix together the 1/2 cup lemon juice, 1 tbsp lemon zest, 3 eggs, 1 1/2 cups granulated sugar, and 1/2 cup sifted all purpose flour on medium high speed until well blended.
Pour the lemon curd filling into the slightly cooled crust, then bake for 25 to 30 minutes at 350°F, until the top is almost set and the center jiggles slightly. I highly suggest checking them at the earliest recommended baking time. Leaving them in too long can cause a thin crust to form over the top, and the bars are still good if that happens.
Remove from the oven and let the lemon bars cool completely. Then cover and place them in the refrigerator to chill and set for a minimum of 1 hour, though overnight is my preference.
When you are ready to serve, dust with powdered sugar and cut with a sharp knife. Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.

Chilling is the step that makes cutting clean and easy. The filling firms up, the squares hold their shape instead of slumping, and honestly, these bars taste wonderful cold straight from the fridge.

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Helpful Tips

I have made these bars more times than I can count, and these are the details that make the biggest difference.

Pan size: The recipe uses an 8 inch square baking pan. A 9 inch square pan also works, but the layers will be thinner, so plan to check the bars earlier, around 20 to 25 minutes, and pull them as soon as the center is just set.
Chill time: At least 1 hour in the refrigerator gives you a firm texture and easier cutting. Longer is even better, and I usually leave mine in overnight.
Parchment sling: A parchment sling in the bottom of the pan makes lifting and cutting simple, and a metal binder clip keeps the paper from folding into the batter.
Tools: A lemon juicer and a fine grater, like a Microplane, make quick work of the juice and the zest.
Sifting: Sift the all purpose flour for the filling so it mixes fully with the other ingredients instead of leaving little lumps behind.
Room temperature first: Let the butter and the eggs sit out before you start. The crust mixes more evenly and the filling blends smoother.

If the top of your lemon bars forms a thin crust, that usually means they baked a little long. Pick it off or dust powdered sugar over the top, and no one at the table will ever know.
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For anyone keeping count: one serving of these lemon bars has about 187 calories, 30 grams of carbohydrates, 2 grams of protein, 7 grams of fat, 4 grams of saturated fat, 0.4 grams of fiber, 21 grams of sugar, 13 milligrams of sodium, and 46 milligrams of cholesterol, based on the source nutrition.

How to Freeze Your Lemon Bars

These bars freeze beautifully, which is handy when you make a batch and cannot finish it within five days. Here is how I do it.

Make the recipe as directed and let the bars cool completely. Do not add the powdered sugar yet.
Cut the cooled bars into squares and freeze them until solid.
Wrap each square two or three times in plastic wrap, then place the wrapped bars in a freezer bag or a tightly sealed container and return them to the freezer.

You can also freeze the whole batch at once, wrapped first in plastic wrap and then in aluminum foil. Either way, the bars keep for up to 3 months.

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To thaw, move them to the refrigerator up to 24 hours ahead. If you froze the batch whole, cut it into squares after it thaws. Add a dusting of powdered sugar just before serving, and they taste almost as fresh as the day you baked them.

Enjoy These Other Lemon Desserts from Beyond the Butter!

If lemon is your thing, these bars are only the beginning. Each of these recipes brings that same bright citrus flavor to a different kind of dessert.

Small Batch Lemon Cupcakes

A small batch take on lemon cupcakes, which is perfect when you want a lemon treat without a counter full of leftovers.

Lemon Meringue Ice Cream Pie

A lemon pie with meringue and ice cream, for anyone who wants a showpiece dessert at the end of a warm evening meal.

Lemon Shortbread Cookies

If the buttery shortbread crust on these bars was your favorite part, this cookie version is a natural next step.

Lemon Cream Cheese Pound Cake

A rich pound cake with lemon and cream cheese, the kind of bake that fills the whole kitchen with a wonderful smell.

FAQs

Do lemon bars need to be refrigerated?

Yes, lemon bars need to be refrigerated. After baking, allow the bars to cool completely, then cover and chill them in the refrigerator for at least 1 hour. Store them in an airtight container in the refrigerator for up to 5 days to maintain their texture and freshness.

Why do my lemon bars form a crust on top?

A thin crust on top of lemon bars is caused by overbaking. The filling should be removed from the oven when the top is almost set and the center jiggles slightly, usually after 25 to 30 minutes at 350°F. If a crust does form, it is harmless and can be covered with a dusting of powdered sugar before serving.

Can I freeze lemon bars?

Yes, you can freeze lemon bars for up to 3 months. Cool the bars completely, do not add the powdered sugar topping, and cut them into squares. Freeze the squares until solid, then wrap each bar 2 to 3 times in plastic wrap and store them in a freezer bag or tightly sealed container. Defrost them in the refrigerator up to 24 hours before serving and dust with powdered sugar.

Can I use bottled lemon juice for lemon bars?

Using fresh-squeezed lemon juice is strongly recommended for the best flavor. Bottled lemon juice often contains preservatives and lacks the bright, complex acidity of fresh lemons. This recipe calls for 1/2 cup of lemon juice, which usually requires about 3 medium lemons, along with 1 tablespoon of finely grated lemon zest.

Super Easy Lemon Bars with Buttery Shortbread Crust

Super Easy Lemon Bars

About the Recipe

Key Ingredients Needed