Easy Lemon Bars

If I could describe these Lemon Bars in two adjectives it would be zesty and tasty. The citrus flavor of the lemon definitely stands out in this recipe. If you like lemon then this is the recipe for you because the lemons are definite zesty. And, if you have a palate for lemons, then these lemon bars are the perfect treat for you because they are quite tasty. Just to throw in one more adjective, these bars were super easy to make. And, while I am getting fixated on using lots of adjectives to describe these Lemon Bars, I have to say they are also very pretty. Ok. That’s it with the adjectives. You get the idea. Zesty, Tasty, Easy and Pretty.  

It is quite a Delightful combination and packs quite a Sweet and Tart punch. I loved sprinkling the powdered sugar on top of these lemon bars and got a little carried away. Lemons can be an acquired taste and even if you are not a lemon fan, it might be worth making this one for your friends and family.  I love the way things smell and my nose never disappoints me when I smell a fresh baked good.  

Easy Lemon Bars

Recipe by Madison
3.1 from 211 votes
Course: Dessert, SnacksDifficulty: Easy


Prep time


Cooking time




  • For the Shortbread Crust:
  • 1 cup unsalted butter, softened

  • 2/3 cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon salt

  • 2 cups all-purpose flour

  • For the Lemon Filling:
  • 6 large eggs

  • 2 1/4 cups granulated sugar

  • 1 tablespoon fresh lemon zest

  • 2/3 cup fresh lemon juice (about 5 lemons)

  • 2/3 cup all-purpose flour

  • To Decorate:
  • Powdered sugar for sprinkling


  • Preheat the oven to 350°F/180°C. Line a 9×13 inch (glass) baking dish with parchment paper.
  • For the Shortbread Crust:
  • In a large bowl, whisk together butter, sugar, vanilla extract, salt and flour until crumbly.
  • Place the dough in the pan and press down so it forms together.
  • Bake for 15 minutes.
  • For the Lemon Filling:
  • In a large bowl, mix together eggs, sugar, lemon zest, lemon juice and flour. Pour over the baked shortbread.
  • Bake for 25 minutes. Remove from the oven and cool for at least 45 minutes to 1 hour before serving. Sprinkle with powdered sugar, Slice and Enjoy!


  • Using fresh lemons will ensure the best possible taste for the bars.
  • Using a glass pan is best.

This recipe has ingredients that you most likely have in your kitchen pantry. For me, that meant a saved trip of not having to make a grocery store run which saved me time and money. Time is important to me and I know it is to you too, which is another reason to try this delightful dessert. When deciding what to fix for dessert this week to share with you, I simply looked in my refrigerator and saw that I had eggs, lemons and unsalted butter. Fortunately, I always keep extra butter, eggs and a few lemons on hand anyway.  

I love lemons and have just a few arranged in a lovely bowl on my countertop. For baking purposes, I keep lemons in my refrigerator, in a Ziploc bag because they won’t dry out as quickly. They are also easier to zest when they have been refrigerated. If lemons are left in an ambient setting, they tend to get dry and it is much harder to get the zest out of the lemon when it is dry. Now that prices on everything have pretty much gone up, hopefully this lemon tip will keep a few extra dollars in your wallet. I love to share what works for me and enjoy helping you save money in the process.

We all tend to keep flour, sugar and salt in our pantry.  You will only need a pinch of salt for the crust. You will not need salt for the filling. Once you mix the ingredients for the crust, you will place the baking dish in the oven for about 15 minutes to allow the crust to get a golden brown and remove it from the oven and add your filling on top. Allow approximately 20 -30 minutes depending on your oven for the filling to set. The lemony smell will mesmerize you and your taste buds.Let the lemon bars cool and dust them with little or lots of powdered sugar. Enjoy every Zesty, Tasty, Easy, Pretty and Delightful Bite!

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