Easy Lemon Bars | Dude That Cookz

These zesty Lemon Bars, made with an extra thick and creamy lemon curd filling and a buttery shortbread crust, are super easy to make! If tangy and sweet desserts are your thing, then this dessert is a must to bake anytime.

Love lemon? Then you should check out my Cherry Lemonade Cupcakes, Blueberry Lemonade Belgian Waffles, and Easy 5-Ingredient Lemon Icebox Pie.

I can openly admit that I have a sweet tooth, and these easy lemon bars are always calling my name. The recipe is simple, and the bright, zesty flavors are fantastic!

The bars are slightly chewy on the inside, with a slight crunch that comes from its shortbread crust. It’s a pairing of textures that makes for the ideal dessert. My family loves these so much they only last a few hours after removing them from the fridge! 

Ingredients you’ll need to make Lemon Bars:

• To make the shortbread layer, you’ll need all-purpose flour, powdered sugar, and melted salted butter. The powdered sugar sweetens the crust, perfects its tender texture, and balances the flavors of the salted butter.
• For the lemon curd filling, you’ll combine eggs, fresh lemon juice and zest, sugar, all-purpose flour, baking powder, and vanilla extract. Always use fresh lemons, as they are the star of the show. You can also substitute other citrus like limes or grapefruit. The flour and sugar provide the structure and thicken the lemon filling, and the eggs help “set” the filling.

How to make Easy Lemon Bars

Preheat the oven. Preheat the oven to 350 degrees and line an 8×8-inch baking dish with parchment paper. The parchment paper makes removing the bars from the dish very easy.

Prepare the shortbread crust (layer). Add the all-purpose flour, powdered sugar, and melted butter to a large bowl. Stir the ingredients until they begin to crumble. Press the dough firmly into an 8×8-inch baking dish. Bake the crust for 20-25 minutes until it is lightly browned. Remove from the oven and set to the side. Pre-baking the crust ensures it holds up to the lemon curd layer.

Zest and juice the lemons. Use a grater to zest one lemon until you have 1 tbsp of zest. Juice both lemons. After squeezing both lemons, you should have at least 1/3 cup of juice.

Prepare the lemon curd filling. In a large bowl, mix the eggs, lemon zest, lemon juice, sugar, and vanilla extract. Add the all-purpose flour and baking powder, and blend with a hand mixer (paid link) until smooth.

Bake. Pour lemon curd filling evenly over the pre-baked shortbread crust and bake in the oven for 30 minutes or until the center is set. Your lemon bars are ready when the center doesn’t jiggle much, and the edges are firm. They will continue to set as they cool.

Cool and serve. Allow the bars to cool for an hour at room temperature, then place them to cool (in the baking dish) in the fridge for 2 hours. Dust with powdered sugar and slice using a damp, sharp knife.

Tips when making Lemon Bars

• Using fresh lemons and adding lemon zest results in the ideal flavor. I mean, this dessert is all about lemons, right?
• You should par-bake or partially bake the crust before adding the lemon filling. This will create the crispy texture you want in the shortbread crust and provide a solid base for the lemon curd filling.
• Give your lemon bars ample time to set. Yes, waiting three hours to eat them is a hard sell, but it will be worth it. The bars won’t be messy after cutting, and the filling will be ready to go.

Can lemon bars be made in advance?

Lemon bars are a great make-ahead dessert. A day or so in advance, simply bake the bars as instructed and place them in the fridge until you are ready to cut and serve.

Can you store or freeze leftover lemon bars?

You sure can! Lemon bars can be stored in an airtight container in the fridge for up to 5 days. If you want to freeze them, wrap them individually and place them in a freezer bag for up to 3 months. When you are ready to enjoy them again, allow them to thaw in the fridge overnight.

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