Craving something sweet, zesty, and beautifully balanced? These classic lemon square bars are the perfect dessert for lemon lovers! Made with a buttery shortbread crust and a luscious lemon custard filling, this easy lemon bar recipe is a timeless treat that works for every occasion—from casual potlucks and spring brunches to elegant tea parties and holiday dessert trays.
What makes these lemon bars truly unforgettable? The smooth lemon filling is tangy yet sweet, and it bakes on top of a melt-in-your-mouth crust that’s crisp and golden. Dust with powdered sugar for a beautiful finish, and get ready to fall in love with every bite.
Why You’ll Love This Recipe
Only basic pantry ingredients required
Fresh lemon juice gives bold, authentic flavor
Perfect make-ahead dessert for parties or gifting
Freezer-friendly and great for baking in batches
A guaranteed hit for lemon lovers of all ages!
Lemon Bars Recipe
Guiseppe
Servings
24
Prep Time
20 minutes
Cook Time
50 minutes
Calories
280
Cuisine
American
Category
Dessert
These easy lemon bars feature two irresistible layers: a golden shortbread crust and a silky, tart lemon filling made with fresh lemon juice and eggs. Baked to perfection and cooled before slicing, they’re a crowd-favorite bar dessert that’s both simple and stunning.
Ingredients
For the Crust:
2 cups sifted all-purpose flour
1 cup confectioners’ sugar
1 cup butter, melted
For the Lemon Filling:
4 large eggs
2 cups white sugar
1 teaspoon baking powder
¼ cup all-purpose flour
⅝ cup freshly squeezed lemon juice (about 4–5 lemons)
Directions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a medium bowl, mix 2 cups of flour with confectioners’ sugar. Stir in melted butter until fully combined.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 15 minutes, or until lightly golden.
While the crust bakes, beat the eggs in a large bowl until pale and slightly frothy.
In a separate bowl, whisk together the sugar, baking powder, and ¼ cup flour until no lumps remain.
Stir the sugar mixture into the eggs, then mix in the lemon juice.
Pour the lemon mixture over the pre-baked crust.
Return to the oven and bake for 30–35 minutes, or until the filling is set and just starting to brown at the edges.
Let the bars cool completely in the pan.
Dust with powdered sugar, slice into squares, and serve!
