Summer is around the corner: celebrate with these easy lemon bars. I love how light and fruity these are, and they are pretty easy to make. A vanilla shortbread base topped with a tangy lemon layer and dusted with powdered sugar – poured in a square pan and baked in under an hour! If you are a lemon fan, you will really enjoy these.
What is shortbread crust?
Shortbread crust is a basic mixture of butter, sugar, flour and salt. There is supposed to be a lot of butter in it to slow down gluten formation. I like to add a touch of vanilla to the shortbread for just an extra bit of flavor, but you technically do not need it.
Equipment needed for easy lemon bars
Here’s what you need to make these:
- An 8×8 square pan – I used a Calphalon square metal pan.
- parchment paper – so your lemon bars don’t stick!
- stand mixer or electric mixer – I used my KitchenAid mixer, but you can use a handheld mixer.
- large bowl – to mix our lemon layer.
- A Whisk – necessary to whisk granulated sugar into the lemon mixture. It could get lumpy if you just use a spatula.
Ingredients needed for easy lemon bars
Here’s what you should add to your grocery list, but you probably have a lot of these in your kitchen anyway!
- unsalted butter – for the shortbread layer.
- granulated sugar – important for both the base and the filling. Don’t substitute brown sugar!
- vanilla extract – try to get real vanilla extract, not imitation.
- salt
- all purpose flour – I haven’t tried this recipe with other flours, but 1:1 gluten free flour should work fine if you need.
- eggs – these will serve as the base of our lemon layer, so very important.
- At least 3 large lemons – or 4 to 5 smaller ones. We need both the zest and juice.
- powdered sugar – optional, for dusting. It also makes them look cute.
How to make these easy lemon bars
Let’s make them together.
Step 1
Make the shortbread. In a stand mixer, beat the butter on medium speed until whipped, about 1 minute. Then add the sugar, flour, salt and vanilla. Beat on medium speed until the dough comes together. It will be crumbly but pliable (about 1-2 minutes).
Step 2
Bake the shortbread. Dump the shortbread into the pan and press it into the edges with your fingers or a spatula until it’s even. Then bake the pan in the oven for 20 minutes. Once finished, remove the shortbread from the oven and reduce the heat to 325℉.
Step 3
While the shortbread is baking, make the lemon layer. In a large bowl, whisk together the eggs, lemon juice and lemon zest until smooth. Then add the sugar and flour. Whisk for a while until no lumps remain.
Step 4
While the shortbread is still warm, pour the lemon filling into the pan. Tilt the pan until the layer covers the shortbread evenly.
Step 5
Bake. Place it back into the oven to bake for about 20 minutes, or until the center of the bars look just set (barely wiggling). Then remove the bars from the oven and let cool for 10-20 minutes. Then place them in the fridge to chill for about 4 hours or longer. This is important for cutting – if you try to before chilling, they will be a globby mess.
Step 6
Dust the bars with powdered sugar and slice into squares carefully. They should still be soft but they will hold their shape. Enjoy!
How to store your lemon bars
These bars can melt easily, so leave them in an airtight container and put them in the fridge. They will remain soft and chewy, even when chilled. Plus, they are filled with eggs, so best to keep them cool.
Eat them within a week to 10 days.
Tips for baking easy lemon bars
- Make sure your butter is room temperature – your shortbread crust won’t come together very well if the butter is too cold. If you notice your butter is still a bit chilly, pop it into the microwave for 5 seconds (but don’t let it melt).
- Choose ripe, juicy lemons – the best lemons are the ones that aren’t hard as rocks, but rather a bit softer. These typically yield the most juice that is slightly sweeter.
- Don’t over bake the lemon bars – baking is a challenge because the lemon layer is liquidy, but think of it like cake mix – if the center is wiggling just a very tiny amount, you are probably in good shape to remove it from the oven. We don’t want the bars to be cracking or changing in color much.
Leave a Review for easy lemon bars
If you liked these easy lemon bars, please leave a star review below with a comment. Feel free to tag me in your instagram stories too: @caroline_hoffman.
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Easy Lemon Bars
Equipment
- 1 8×8 square pan
- parchment paper
- stand mixer or electric mixer to make shortbread
- large bowl to mix lemon layer
- 1 Whisk
Ingredients
Shortbread layer
- ½ cup unsalted butter room temperature
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 1 cup all purpose flour
- ½ tsp salt
Lemon Layer
- 1 cup granulated sugar
- 3 eggs room temperature
- 3 large lemons zest and juice
- 1 tbsp all purpose flour
- powdered sugar for dusting
Instructions
- Preheat the oven to 350℉. Line your square pan with parchment paper.
- In a stand mixer, beat the butter on medium speed until whipped, about 1 minute. Then add the sugar, flour, salt and vanilla. Beat on medium speed until the dough comes together. It will be crumbly but pliable (about 1-2 minutes).¼ cup granulated sugar, 2 tsp vanilla extract, 1 cup all purpose flour, ½ tsp salt, ½ cup unsalted butter
- Dump the shortbread into the pan and press it into the edges with your fingers or a spatula until it's even. Then bake the pan in the oven for 20 minutes. Once finished, remove the shortbread from the oven and reduce the heat to 325℉.
- While the shortbread is baking, make the lemon layer. In a large bowl, whisk together the eggs, lemon juice and lemon zest until smooth. Then add the sugar and flour. Whisk for a while until no lumps remain.1 cup granulated sugar, 3 eggs, 3 large lemons, 1 tbsp all purpose flour
- While the shortbread is still warm, pour the lemon filling into the pan. Tilt the pan until the layer covers the shortbread evenly.
- Place it back into the oven to bake for about 20 minutes, or until the center of the bars look just set (barely wiggling). Then remove the bars from the oven and let cool for 10-20 minutes. Then place them in the fridge to chill for about 4 hours or longer.
- Dust the bars with powdered sugar and slice into squares. Enjoy!powdered sugar
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