Classic Lemon Bars Recipe with Buttery Shortbread Crust

These easy, classic lemon bars are a longtime family favorite—bright, buttery, and always a hit at picnics, potlucks, showers, and holiday gatherings. The tender shortbread crust melts in your mouth while the tangy lemon filling is refreshingly bright. They travel well, make a thoughtful homemade gift, and are simple to prepare with everyday pantry ingredients.

You will need:

For the crust:

• ½ cup salted butter, softened
• 1 cup all-purpose flour
• ¼ cup powdered sugar

For the lemon filling:

• 3 eggs
• 1 cup granulated sugar
• 2 ½ tablespoons all-purpose flour
• ½–1 tablespoon lemon zest (to taste)
• 1/3 cup lemon juice (freshly squeezed for best flavor)
• ½ teaspoon baking powder

Directions for Easy Classic Lemon Bars

For the crust:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment for easy removal.
2. Using a hand mixer or a stand mixer, beat the softened butter until creamy.
3. Add the powdered sugar and continue mixing until smooth and well combined.
4. Slowly add the flour and mix on low speed until the dough just comes together.
5. Press the dough evenly into the prepared 8-inch square pan to form a compact crust.
6. Bake the crust at 350°F for 15 minutes, until it is just set and beginning to turn light golden at the edges. Remove from the oven and set aside while you prepare the filling.

For the filling:

1. In a medium bowl, beat the eggs and granulated sugar with a hand mixer until fully combined and slightly frothy.
2. Add the flour, lemon zest, lemon juice, and baking powder. Beat until the mixture is smooth and creamy, with no lumps.
3. Pour or gently spread the lemon filling evenly over the pre-baked crust.
4. Return the pan to the oven and bake at 350°F for about 30 minutes, or until the filling is set and no longer jiggly in the center.
5. Allow the bars to cool completely in the pan. For cleaner slices, chill the pan in the refrigerator for at least one hour before cutting.
6. Optional: Dust the cooled bars with powdered sugar before serving.

These lemon bars are bright and balanced—sweet, tangy, and buttery. They are a portable dessert that’s perfect for outdoor gatherings and potlucks because they hold their shape and slice neatly once chilled. Expect them to disappear fast; their mix of tender shortbread and zesty lemon is crowd-pleasing.

Tips for best results

• Use fresh lemon juice and zest for the cleanest, brightest flavor. Bottled juice can be used in a pinch, but fresh lemons improve both aroma and taste.
• Press the crust firmly and evenly into the pan to ensure a uniform base that supports the filling.
• Do not overbake the filling. It should be just set with a slight jiggle; it will finish setting as it cools.
• For sharp, clean cuts, chill the baked bars until firm and use a sharp knife wiped between slices.
• Adjust the lemon zest to your preference—use up to 1 tablespoon for a more pronounced lemon flavor.

Storage and serving

Store lemon bars in an airtight container in the refrigerator for up to 4–5 days. They can also be frozen for longer storage—wrap individual slices tightly in plastic and freeze for up to one month. Thaw in the refrigerator before serving. Serve chilled or at room temperature, optionally dusted with a light coating of powdered sugar.

If you enjoy quick, refreshing desserts, these lemon bars make a wonderful addition to any summer menu. Their straightforward ingredients and easy preparation make them an ideal go-to recipe when you want a reliable, delicious dessert with bright citrus flavor.

Yield: 9 bars

Easy Classic Lemon Bars

Super easy classic lemon bars with a flaky shortbread crust and bright lemon filling.

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Ingredients

• For the crust:
• ½ cup salted butter, softened
• 1 cup all-purpose flour
• ¼ cup powdered sugar
• For the lemon filling:
• 3 eggs
• 1 cup granulated sugar
• 2 ½ TB all-purpose flour
• ½ – 1 TB lemon zest
• 1/3 cup lemon juice
• ½ tsp baking powder

Instructions

1. For the crust: mix the butter until creamy, add powdered sugar, then gradually stir in the flour. Press into a greased 8” square pan and bake at 350°F for 15 minutes.
2. For the filling: beat all filling ingredients until smooth. Spread evenly over the crust.
3. Bake at 350°F for 30 minutes or until the filling is set. Cool completely, then dust with powdered sugar if desired and cut into bars.