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–+ servings
Stack on lemon bars.

Easy Lemon Bars

Learn how to make these classic, easy Lemon Bars from scratch. A shortbread crust with a tart lemon filling, perfect for Easter to Christmas. This recipe hits the spot with its perfectly gooey filling.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour
Servings 8
Calories/serving 298 kcal

Ingredients
 

For the Shortbread Crust:

  • ⅔ cup all-purpose flour
  • 3 Tablespoons corn starch see note 1
  • 6 Tablespoons powdered sugar
  • 7 Tablespoons salted butter cold, see note 2

For the Lemon Filling:

  • 1 cup sugar
  • 3 Tablespoons all-purpose flour
  • 1 Tablespoon lemon zest see note 3
  • 3 large eggs
  • ½ cup + 1 Tablespoon lemon juice from fresh squeezed lemons
  • powdered sugar optional, for sprinkling on top

Instructions

  • Preheat oven to 350° F and line an 8x8" pan with parchment paper, having it go up the sides of the pan.

For the Shortbread Crust:

  • Place flour, corn starch and powdered sugar into a food processor and pulse a few times to combine (see note 4 for directions without a food processor). Cut up cold butter into cubes and add to the food processor. Pulse 30 or so times until it reaches a fine crumb texture and no butter chunks remain.
    Food processing the shortbread crust.
  • Press evenly into the parchment lined baking pan, then bake for 22 minutes or until the edges start to turn golden and the top is matte. Poke a few fork holes about ¼ of the way down into the crust, then immediately pour the lemon mixture on top.
    Pressing the crust into the pan.

For the Lemon Filling (make while the crust bakes):

  • Place sugar, flour and lemon zest together into a medium mixing bowl. Whisk to combine, then use your fingers to press the zest into the sugar/flour for about 30 seconds. It should become aromatic. Add the eggs and lemon juice and whisk until smooth.
    Whisking the lemon mixture.
  • Pour the lemon mixture onto the hot crust, fresh from the oven. Return to the oven and bake 22-25 minutes, until it is set and no longer jiggly. Place on the counter until about room temperature (around 2 hours). Then refrigerate an additional 2 hours before serving.
    Powdering baked lemon bars.

Video

Notes

  1. You can use rice flour here for more of a traditional crumbly texture. We love the melt-in-your-mouth feeling that comes from using corn starch so use it in this recipe!
  2. If you don't have salted butter, just add about ¼ teaspoon salt at the same time as the dry ingredients.
  3. Make sure to zest your lemons before juicing them! I like to use a microplane. I find it is faster, easier and does a much better job.
  4. Without a food processor: Combine flour, corn starch and powdered sugar in a bowl with a fork. Add cold butter chunks and press together with a pastry cutter, a fork or your fingers. 
  5. Poking it with a fork ensures that the 2 layers seal together nicely. This will keep them from separating at all.
  6. These lemon bars are nice and tart. For a less tart, more sweet lemon bar, reduce the lemon juice by 2 Tablespoons.
  7. Make sure to bring the lemon bars to room temperature before placing in the refrigerator or they won't set properly and you could destroy the texture of the bars.
  8. For a double batch, simply double everything and place in a 9x13 pan.

Nutrition

Serving: 2barsCalories: 298kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 96mgSodium: 107mgPotassium: 61mgFiber: 1gSugar: 31gVitamin A: 409IUVitamin C: 7mgCalcium: 18mgIron: 1mg
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