Lemon bars with a shortbread crust are an easy but pastry-case worthy dessert made in one bowl.

Plus the shortbread crust can be patted into place--no fussing with a rolling pin.

I know I always say this but really, these lemon bars are probably one of the very best desserts I've ever made.

If you like citrus desserts, you must also try Nellie & Joe's Famous Key Lime Pie Recipe (Just 3 Ingredients) or Easy Lemon Icebox Pie.

Or Lemon Bars with Graham Cracker Crust.

Easy Lemon Bar Recipe

lemon squares on wire rack with parchment paper underneath — Lemon bars are an easy one-bowl dessert made with an easy pastry crust you just pat into your baking pan.

This post contains affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

I'm so glad you stopped by!

Can you smell the dark roast coffee I just brewed? Sit down and I'll pour you a cup.

Strong, hot coffee goes perfectly with a lemon bar recipe, a sweet, tart, zesty and easy dessert, I'm going to share with you.

Lemon bars are one of my most favorite desserts.

Of course, I’m in love with any and all citrus no matter the form.

Grapefruit cocktails

Lemon Drop Martinis

Lime bars

Lemon Shortbread Hearts

Mojitos with fresh lime

I also reviewed this cookbook, devoted to citrus recipes that you might like if you really love citrus like I do.

How Do You Make Lemon Bars?

These citrus bars are easy, in some ways easier and faster than making a batch of cookies.

You make a shortbread crust using butter, sugar, flour and a bit of salt, which you press into a square cake pan, 8 by 8 in size.

While the crust is baking in the oven for 15 minutes, you make the lemon bar filling with eggs, fresh lemon juice, lemon zest and sugar.

Then you pour the lemon mixture over the crust and bake it.

Let cool, cut into bars and sprinkle with powdered sugar if you like.

lemon bars on a wire rack — Lemon bars can be made in a one bowl with a spatula, no mixer required. Plus the crust can be patted into place--not fussing with a rolling pin.

This lemon bar recipe, which uses just-squeezed lemon juice and grated zest always makes me feel like I’m somewhere fancy having high tea.

I’ve been making these lemon bars for years.

I found the recipe in a 1999 Cooking Light magazine.

I just realized that I've been making these citrus bars for over 20 years now!

Don‘t worry about the recipe coming from a healthy cooking magazine, these lemon bars taste decadent.

Even better, they come together quickly in one bowl.

Tools

microplane zester laying on a white background next to a small pile of lemon zest and a lemon — A Microplane zester is a must for zesting lemons for lemon bars. You'll also use it for grating Parmesan and chocolate. You can freeze any extra zest in a freezer safe bag.

Microplane zester/grater for grating lemon peel.

I have this one and highly recommend it. I've used it for several years and it's still sharp.

Plus you can use a Microplane zester for grating Parmesan and other hard cheeses as well as blocks of chocolate.

Grated chocolate is a wonderful topping for coffee yogurt. Or anything really.

Can I Freeze Lemon Zest?

You also need a square cake pan, 8 x 8 or 9x9.

An 8x8 pan is also a good size for making homemade granola bars.

Be sure to line the pan with parchment paper before patting in your crust to make for easier clean up.

three lemons and a tablespoon full of lemon zest on a black marble background next to a black zester — I had this black Microplane zester for years and years and years but husband replaced it for me at Christmas with a red one. Zesters last a really long time but you'll know it's time to buy a new one when your zest is no longer fluffy but a bit wet and soggy instead. Weird, I know.

Recipe Tips:

Make the crust first. While the crust is baking in the oven for 15 minutes, mix the filling.

Don’t worry if the filling seems really runny once you pour it in the crust.

The bars will thicken in the oven.

This recipe makes one 8 x 8 pan. So, if you're planning desserts for a party, you'll need to bake additional items.

You'll need two to three medium sized lemons to yield a third of a cup of juice and two teaspoons of zest.

How should you juice the lemons?

I own a couple different styles of citrus reamers but 99.9 percent of the time I just use a sturdy fork.

You can use a wooden reamer like this.

Or a fancy reamer like this one.

Can Lemon Bars Be Frozen?

Yes, lemon bars can be frozen. Before freezing the bars, cut them into squares and put them on a tray or container unwrapped for 45 minutes to an hour until they firm up.
Then wrap each lemon bar either with plastic wrap or wax paper or freezer paper. Seal the individually wrapped bars in a freezer-safe container or bag.
You can freeze lemon bars for several months but I think the quality is best if you freeze no longer than three months.

Should Lemon Bars Be Refrigerated?

Yes, refrigerate lemon bars well-wrapped. Lemon bars contain eggs and are similar to a custard filling so they should be kept refrigerated so bacteria doesn't develop.
However, having said that, lemon bars are okay to stay out at room temperature for a few hours if you're serving them at a party or gathering.

Yield: 12 bars

Lemon Bar Recipe

Lemon bars are an easy but pastry-case worthy dessert made in a one bowl. Plus the crust can be patted into place--no fussing with a rolling pin.

Prep Time: 15 minutes

Cook Time: 40 minutes

: 1 hour

Total Time: 1 hour 55 minutes

Ingredients

For crust:
¼ cup granulated sugar
3 tablespoon butter, room temperature
1 cup all purpose flour
For lemon filling:
3 large eggs, room temperature
¾ cup granulated sugar
2 teaspoon lemon zest, grated
⅓ cup lemon juice, freshly squeezed
3 tbps all purpose flour
½ teaspoon baking powder
⅛ teaspoon kosher or sea salt
½ cup powdered or icing sugar, sifted

Instructions

Make crust
Beat sugar and butter in mixing bowl with beaters until creamy, about two minutes.
Add flour. Beat on low speed until you have a fine crumb.
Line an 8x8 inch square tin with parchment paper or spray heavily with non=stick coating Or rub thoroughly with a bit of butter.
Dump crumbs into tin and press with your hands or with the bottom of a measuring cup to form a crust.
Bake at 350 for 10 to 15 minutes or until just crisp with the slightest bit of browning on the edges. Cool on wire rack.
Make Filling
Beat eggs on medium speed until foamy-about three minutes. Add remaining ingredients sugar through salt and beat until combined.
Pour over cooled crust.
Bake for 20 to 25 minutes at 350. Pay attention to smell. When you smell lemon bars, the bars are likely done. There should be just a slight jiggle when you remove the pan from the oven but the mixture shouldn't be loose. If it's loose, bake for another five minutes or so.
Let cool.
Cut into squares.
Serve with a sprinkling of powdered or icing sugar.
Enjoy

Notes

Make sure eggs are room temperature.

Use fresh lemon juice. This recipe won't be even a fraction as good with bottled juice.

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This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.