Easiest Ever Lemon Bars

A stack of three luscious lemon bars on a plate.

5 from 1 vote

Easiest Ever Lemon Bars

Lemon Bars are a classic dessert for good reason! The filling is ultra creamy, bursting with fresh lemon flavor, and hits just the right balance between tart and sweet. The shortbread crust is buttery, crisp, and easy to make. These bars require no stovetop cooking or finicky extra steps!

Prep Time40

Cook Time20

Total Time1

Servings: to 30 bars

Author: Stephanie Simmons

Ingredients

For the Crust

1 cup salted butter, melted
1/2 cup granulated sugar
1/4 tsp salt
2 cups all-purpose flour, spooned & leveled or weighed out

For the Filling:

1 and 3/4 cups granulated sugar
2 large lemons zested
6 large eggs, at room temperature
3/4 cup + 1 tbsp lemon juice
1/2 tsp vanilla extract
pinch of salt
6 tbsp all-purpose flour, spooned & leveled or weighed out

Instructions

Prep: Preheat your oven to 350℉. Spray a 9x13 pan with nonstick spray then line with parchment paper. Get all your filling ingredients ready to go so you can quickly make the filling while the crust bakes. If the crust cools too much while you make the filling, the crust and filling can invert while baking.
Make the Crust: Melt the butter in a medium bowl. Stir in remaining crust ingredients, then press into an even layer in your prepared pan. Bake at 350℉ for 18-22 minutes. The crust will look set and will have a hint of golden brown around the edges. As soon as the crust comes out of the oven, prick holes all over the surface of the crust with a fork - BUT only halfway through - not all the way to the bottom! Quickly assemble the filling.
1 cup salted butter, melted, 1/2 cup granulated sugar, 1/4 tsp salt, 2 cups all-purpose flour, spooned & leveled or weighed out
Make the Filling: Lightly beat the eggs with a pinch of salt in a large measuring cup or small bowl. Set aside. Add the lemon zest and granulated sugar to a large bowl, and rub the zest into the sugar with clean hands, until the mixture resembles wet sand. Whisk in the flour. Then, add the beaten eggs, vanilla, and lemon juice. Whisk until well combined. Pour over the still warm crust.
1 and 3/4 cups granulated sugar, 2 large lemons zested, 6 large eggs, at room temperature, 3/4 cup + 1 tbsp lemon juice, 1/2 tsp vanilla extract, pinch of salt, 6 tbsp all-purpose flour, spooned & leveled or weighed out
Bake: Bake for 18 to 24 minutes. The filling will have the tiniest wobble in the center but will appear mostly set. An instant kitchen thermometer inserted into the center of the filling (without touching the bottom of the pan) should read 180℉, and if you poke a hole with a toothpick, you should see a hole left behind in the bars - if the hole fills in, the filling is too runny and needs a little more time.
Cool & Chill: Let the bars cool on a cooling rack for an hour, then transfer to the fridge (careful to keep something under the bars so the hot pan doesn't mess up the shelves in your fridge) to chill at least 2-3 hours, but preferably overnight.
Serve & Store: Slice the chilled bars, then dust with powdered sugar. Enjoy! Leftovers keep in the fridge for 3-4 days, in an airtight container. Note that the powdered sugar will soak into the bars in the fridge, so don't dust them until you're ready to serve.

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