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–+ servings
Lemon bars stacked five high and dusted with powdered sugar.

Easy Lemon Bars

The most flavorful lemon bars you'll ever make! A buttery shortbread crust infused with lemon zest, a thick and tangy lemon curd filling and a generous dusting of powdered sugar on top.
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Prep Time 4 hours 25 minutes
Cook Time 45 minutes
Total Time 5 hours 10 minutes
Servings 24 servings

Ingredients  

For the crust:

  • 1/4 cup sugar 
  • 2 teaspoons lemon zest
  • 1 cup unsalted butter, at room temp
  • 1 teaspoon vanilla extract 
  • 2 cups all-purpose flour

For the filling:

  • 6 large eggs, at room temp
  • 1 Tablespoon lemon zest
  • 1 cup fresh lemon juice
  • 2 cups sugar
  • 1/3 cup all-purpose flour
  • Powdered sugar, for topping (optional)

Instructions 

Make the crust:

  • Preheat the oven to 325°F. Line a glass 13x9-inch baking pan with parchment paper so that it hangs over the two longer sides. 
  • Add the sugar and lemon zest to the bowl of a stand mixer. Using your fingers, work the zest into the sugar until it’s well-combined. 
  • Attach the paddle to the stand mixer then add the butter and beat until it’s light and fluffy, about 2 minutes.
  • Mix in the vanilla extract then add the flour and 1/2 teaspoon kosher salt and beat just until clumps of dough start to form.
  • Press the dough into an even layer in the bottom of the pan.
  • Bake the crust until it is pale golden, 20 to 22 minutes. While the crust is baking, make the filling.

Make the filling:

  • In a large bowl, whisk together the eggs, lemon zest, lemon juice and sugar until smooth.
  • Whisk in the flour. Remove the shortbread crust from the oven then immediately pour the filling on top.
  • Return the pan to the oven and continue baking the bars until they are set in the center and no longer jiggly, 20 to 24 minutes.
  • Remove the bars from the oven and let them cool on a wire rack for 1 hour (or until room temp). Loosely tent the baking pan with foil, then transfer the pan to the fridge for a minimum of 3 hours and up to overnight.
  • When ready to serve, use the parchment paper overhangs to lift the bars out of the pan. Slice them into squares then dust them with powdered sugar (optional) and serve.

Notes

  • Glass pan: Use a glass 13x9-inch baking dish, not metal. Glass conducts heat more gently and evenly for the best results.
  • Fresh lemon juice: You'll need about 6 to 8 lemons for 1 cup of juice plus the zest for both layers.
  • Make ahead: These are actually better the next day. Bake, cool completely, cover tightly and refrigerate overnight. Dust with powdered sugar right before serving.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days. Place a sheet of parchment between layers so they don't stick together. Bring to room temperature for about 10 minutes before serving for the best texture.
  • Freezing: Freeze without the powdered sugar in a single layer until solid, then transfer to a freezer-safe container with parchment between layers for up to 3 months. Thaw overnight in the refrigerator and dust with powdered sugar right before serving.
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