Tangy Easy Lemon Bars Recipe

These Super Easy Lemon Bars feature a buttery shortbread crust topped with a zesty, tangy lemon curd filling, creating the perfect balance of sweetness and citrus. Made in an 8×8-inch pan, these bars are a simple yet elegant treat for any occasion!

Why You’ll Love This Recipe

• Bright & tangy flavor – a perfect balance of sweet and tart
• Simple ingredients – made with pantry staples
• Easy to make – no fancy equipment needed
• Perfect for any occasion – great for parties, picnics, or afternoon tea
• Soft & buttery texture – a melt-in-your-mouth shortbread crust with a smooth lemon topping

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortbread Crust:

• ½ cup unsalted butter (softened)
• 1 cup all-purpose flour
• ¼ cup powdered sugar

For the Lemon Filling:

• 3 large eggs
• 1½ cups granulated sugar
• ½ cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• ½ cup all-purpose flour

For Topping:

• Powdered sugar (for dusting)

Directions

1. Prepare the Shortbread Crust

• Preheat oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper.
• In a bowl, mix butter, flour, and powdered sugar until crumbly.
• Press the dough evenly into the pan.
• Bake for 15-18 minutes, or until light golden brown.

2. Make the Lemon Filling

• In a mixing bowl, whisk eggs, granulated sugar, lemon juice, lemon zest, and flour until smooth.
• Pour the filling over the warm crust.

3. Bake the Lemon Bars

• Bake for 20-25 minutes, or until the center is set and no longer jiggles.
• Remove from oven and let cool completely.

4. Chill & Serve

• Refrigerate for at least 1 hour for clean slices.
• Dust with powdered sugar before serving.

Servings and Timing

• Servings: 16 bars
• Prep Time: 10 minutes
• Bake Time: 35-40 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 55 minutes

Variations

• Extra Tangy: Add an extra ½ tablespoon of lemon zest for more citrus flavor.
• Gluten-Free: Use gluten-free all-purpose flour for a gluten-free version.
• Berry Twist: Add blueberries or raspberries before baking for a fruity touch.
• Coconut Lemon Bars: Mix ¼ cup shredded coconut into the shortbread crust.
• Lime Version: Substitute lime juice and zest for a key lime twist.

Storage & Freezing

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.

FAQs

1. Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled can be used in a pinch.

2. How do I prevent a soggy crust?

Pour the filling over a warm crust, and don’t underbake the shortbread.

3. Can I double this recipe?

Yes! Use a 9×13-inch pan and adjust the baking time slightly.

4. How do I get clean slices?

Chill the bars before cutting and use a sharp knife cleaned between cuts.

5. Can I add vanilla extract?

Yes! Add ½ teaspoon vanilla extract for a subtle sweetness.

6. Why do my lemon bars have bubbles?

Over-whisking can create air bubbles; stir gently for a smooth texture.

7. Can I serve them warm?

They’re best chilled for a firmer texture, but can be eaten slightly warm.

8. How thick should the crust be?

About ¼ inch thick for a perfect crust-to-filling ratio.

9. Can I use salted butter?

Yes, but omit the ¼ teaspoon of salt in the crust.

10. How do I prevent cracking?

Don’t overbake—remove when the center is just set.

Conclusion

These Super Easy Lemon Bars are buttery, tangy, and irresistibly delicious! With a melt-in-your-mouth shortbread crust and a zesty lemon filling, they make the perfect refreshing dessert. Try them today and enjoy every citrusy bite!

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