Super Easy Lemon Bars - Beyond the Butter (2024)

These Super Easy Lemon Bars combine a tart and tangy lemon curd filling with a buttery, shortbread crust. Made in an 8" x 8" baking pan, they make the perfect citrusy treat to enjoy with family, friends, or coworkers all year round!

About the Recipe

Just like the Chocolate Covered Peanut Butter Eggs I've shared with you, this Super Easy Lemon Bar recipe is another family favorite because it comes slightly adapted from the recipe box of my late Grammy!

If you're ever craving a lip-smackingly good dessert, this tart and tangy treat is the best lemon bars recipe you'll ever make!

How to Make Super Easy Lemon Bars from Scratch

This is a pretty straightforward, easy lemon bar recipe to prep and takes roughly a total of 40-48 minutes to bake. The lemon bars do require some time for chilling, however.

Shortbread Crust

Prepare the shortbread crust. This buttery shortbread crust comes together very quickly with the help of using either a food processor, stand mixer, or hand-held mixer. I prefer the food processor, but any of these will get the job done.

See my general prep tips below for adding a parchment paper sleeve before adding the shortbread dough to the pan!

Press the shortbread crust into the bottom of the baking pan. You can level and flatten the top of the crust using a spatula or the bottom of a measuring cup.

Chill the crust. Place the prepared shortbread crust into the refrigerator or freezer for about 10-15 minutes. I prefer the freezer, but if using a glass pan, I would stick to the refrigerator, or you can skip it altogether.

Bake the crust. Bake for 12-15 minutes at 350ºF or until you get a light golden brown top. Let it sit at room temperature to cool slightly while you make the lemon curd filling.

It does not need to be cooled completely before adding the lemon curd filling.

Lemon Curd Filling

Prep your ingredients before starting. This includes prepping the lemon juice and lemon zest, and I suggest sifting the all-purpose flour. It's a small amount to sift, but it keeps any lumps out.

Mix the ingredients together. Place all of the ingredients into the mixing bowl and whisk on medium speed until it's well blended. That's it!

Pour, then bake. Pour the lemon curd filling into the slightly cooled shortbread crust and bake for an additional 25-30 minutes at 350ºF. Be careful not to overbake the lemon bars. You still want the center to have some jiggle to it when it comes out.

Cool to room temperature, then chill. Cooling the lemon bars to room temperature after they're done baking can take up to approximately 2 hours. After cooling to room temperature, I highly suggest chilling the lemon bars (covered) for a minimum of 1 hour in the refrigerator.

This allows the lemon filling to become firm. It makes for an easier, less messy time of cutting them as well.

Plus, if I'm being honest, they just taste really good chilled!

For these foolproof lemon bars, you'll need the following baking tools:

• 8 inch Square Baking Pan
• Hand Mixer or Stand Mixer
• Spatula
• Flour-Based Baking Spray. Baker's Joy is my favorite!
• Parchment Paper. Optional to use as a sleeve for easier removal and cutting of the lemon bars.
• Citrus Juicer
• Fine Grater
• Sifter. For the all-purpose flour in the lemon curd filling.

Helpful Tips for Making the Best Lemon Bars

• I used an 8-inch square baking pan for this lemon bars recipe, but you can also use a 9-inch square pan. For the latter size, adjust your recommended baking times to 20-25 minutes at 350ºF.
• Chilling the lemon bars gives them a nice firm texture. It helps make them easier to cut and taste good chilled! A minimum chill time of 1 hour is needed, but I highly recommend chilling them for longer!
• You can place a parchment paper sling into the bottom of your baking pan for easier cutting. To prevent the sides from collapsing into the lemon bars during baking, you can use metal binder clips!
• I used this KitchenAid lemon juicer for the lemon juice. It's inexpensive and does a good job of separating the seeds and pulp from the juice. It also has a measuring cup on the side!
• To get the lemon zest, I used my Microplane grater.
• Make sure to sift the all-purpose flour. If not, it may not fully mix with the other ingredients, leaving little lumps.

How to Freeze Your Lemon Bars

Make the lemon bars following the recipe instructions, then cool them completely. Skip adding the powdered sugar.

Once cooled, cut them into squares and freeze them until solid. Wrap each bar 2-3 times in plastic wrap and place it back into the freezer in a freezer bag or tightly sealed container. They can also be frozen whole and wrapped in plastic wrap and aluminum foil. Lemon bars will last in the freezer for up to 3 months.

To defrost, place them in the refrigerator up to 24 hours in advance. If frozen whole cut them into squares. You can sprinkle them with powdered sugar before serving.

What size baking pan do I need for this lemon bar recipe?

You will need an 8-inch square baking pan.

Why did my lemon bars form a thin crust over the top?

Overbaking the lemon bars can cause the top to form this thin crust. You can try to pick it off or do what I've done and simply dust some powdered sugar over the top. They'll still be good!

Do I have to chill the shortbread crust in the freezer or refrigerator before baking it?

No, it's not required, but it does help to firm up the butter a little before baking. If you're using a glass baking dish, I don't recommend chilling it before baking.

📖 Recipe