Easy Lemon Bars (Bright and Buttery)

These easy lemon bars have a buttery shortbread base topped with a bright, tangy lemon filling that sets into a soft, luscious layer. Dusted with powdered sugar, they are the perfect balance of sweet and tart.

They look impressive but come together with simple ingredients, making them a go-to for gatherings and gifts.

Why you’ll love this lemon bars

• Sweet-tart balance: bright lemon over buttery crust.
• Simple ingredients: pantry staples plus fresh lemons.
• Make-ahead: they hold beautifully.
• Crowd favorite: always the first to go.

Ingredients you’ll need

Use fresh lemon juice, not bottled, for the brightest flavor.

• 1 cup butter, softened
• 1/2 cup sugar (for crust)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 1.5 cups sugar (for filling)
• 1/4 cup all-purpose flour (for filling)
• 2/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• Powdered sugar, for dusting

How to make lemon bars (step by step)

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
2. For the crust, mix the butter, 1/2 cup sugar, 2 cups flour, and salt until crumbly. Press into the pan and bake for 18-20 minutes until lightly golden.
3. For the filling, whisk the eggs, 1.5 cups sugar, 1/4 cup flour, lemon juice, and zest until smooth.
4. Pour the filling over the warm crust and bake for another 18-22 minutes, until the center is set and no longer jiggly.
5. Cool completely, then chill, dust with powdered sugar, and cut into bars.

Tips for the best results

• Pour filling over a warm crust so the layers bond.
• Use fresh lemon juice for real, bright flavor.
• Chill before cutting for clean edges.

Variations & substitutions

• Use lime or a mix of citrus for a twist.
• Add a splash of vanilla to the filling.
• Make them extra tangy with more zest.

Storage & make-ahead

Refrigerate for up to 5 days or freeze for up to 2 months. Dust with fresh powdered sugar just before serving.

Frequently asked questions

Why is my lemon filling runny?

It likely needed a few more minutes in the oven. The center should be set and no longer jiggle before cooling.

Can I use bottled lemon juice?

Fresh is strongly recommended for the brightest flavor, but bottled will work in a pinch.

How do I get clean cuts?

Chill the bars completely, then cut with a sharp knife, wiping it clean between cuts.

Can I freeze lemon bars?

Yes. Freeze them un-dusted for up to 2 months, then thaw and add powdered sugar before serving.