This easy lemon bar recipe includes the perfect blend of zesty lemon flavor and irresistible sweetness with a shortbread crust that has an exquisitely light crunch.
I’m so very excited about this easy lemon bar recipe post and video tutorial! I hope you’ll watch it and comment below. It includes two very special guests: Terri, the reader who gave me the Dixie cornbread recipe, and another surprise guest (watch to find out).
But back to these luscious lemon bars! When I say this is an easy lemon bar recipe, you know I mean it! We first have to combine the butter, flour, and sugar to make the base, which we pre-bake. While that’s baking, we stir together the remaining lemon filling ingredients and pour them over the top, and bake once more. Then all you have to do is patiently wait for them to cool before sprinkling them with confectioner’s sugar.
These lemon bars are perfectly sweet but with a deliciously tangy and tart lemon flavor. Because we pre-bake the shortbread base, it has an exquisitely light crunch to it that I cannot get enough of! The combination of this with the soft and smooth lemon curd filling that just melts in your mouth is irresistible, let me tell you!
I hope you enjoyed watching this tutorial on how to make lemon bars as much as we did making it.
- All-purpose flour
- Confectioner’s sugar
- Granulated sugar
- Lemon juice
- Baking powder
How to Make Easy Lemon Bars
Making the Shortbread Crust
First, we’re going to make the base. Sift together flour and confectioner’s sugar.
Cut in butter until the mixture clings together.
Press base into a baking dish.
Bake at 350 degrees for 25 minutes or until lightly brown.
Making the Lemon Filling
Combine and beat together the eggs, granulated sugar, and lemon juice.
Sift flour and baking powder.
Stir the dry ingredients into the wet ingredients.
Pour this over the baked lemon bar crust.
Bake at 350 degrees for 15 minutes or until slightly brown and set.
Remove from the oven.
Cool and then sprinkle in the confectioner’s sugar.
Cut into bars and try not to eat all of these lovely before offering them to family and friends!
I sure do hope you enjoy 😀.
- These lemon bars are a great make-ahead dessert, as you can store them in an airtight container in the fridge for up to 6 days.
- You can also freeze the un-dusted bars for up to 4 months. Thaw them in the fridge and then dust with confectioner’s sugar before serving.
- You can use either bottled lemon juice or fresh lemon juice.
- If using lemons to make fresh lemon juice, you can also add the lemon zest for added lemon flavor.
- To add more flavor to the base, go ahead and add a teaspoon of vanilla extract.
- For easier removal, line your baking dish with parchment paper. Then you can use the leftover parchment paper hanging over the sides as handles to easily lift the lemon bars out of the pan.
- Refrigerate the bars before cutting them to make it easier to cut them into clean squares.
You may also like these bar recipes:
Three Layer Chocolate Fantasy Bars
Gooey Butter Bars From Scratch
Or if you are hankering for more lemon recipes:
- 2 cups all-purpose flour
- 1 cup softened butter
- 1/2 cup confectioner's sugar
- 4 eggs
- 1/2 tsp baking powder
- 2 cups granulated sugar
- 4 tbsp confectioner's sugar
- 1/3 cup lemon juice
- 1/2 cup all-purpose flour
- Sift together flour and confectioner's sugar. Cut in butter until the mixture clings together. Press into a 9x13-inch baking dish. Bake at 350 for 25 minutes or until lightly brown.2 cups all-purpose flour, 1 cup softened butter, 1/2 cup confectioner's sugar
- Combine and beat together the eggs, granulated sugar, and lemon juice. Sift flour and baking powder and stir the dry ingredients into the egg mixture. Pour the batter over the baked crust.4 eggs, 2 cups granulated sugar, 1/3 cup lemon juice, 1/2 cup all-purpose flour, 1/2 tsp baking powder
- Bake at 350 for 15 minutes or until slightly brown and set. Remove from the oven. Cool and then sprinkle with confectioner's sugar before cutting into bars.4 tbsp confectioner's sugar
You are a hoot!!! I live in Ga i love lemon bars and i want to try this recipe.
Tomorrow i am making a lemon cake. I must get a few things before i make the lemon bars.
And Happy Anniversary
Hugs from Cat and the furball alley
Karma, tidbit and 3 new ones i have not named yet.
Hey Cat let us know how it goes when you make ’em. Send a picture to contact@The SouthernPlate Staff.com and I will brag you up on our Facebook posts 🙂
Mercy, girl, you don’t look old enough for those kiddos to be yours!!! Other than your hair style, you certainly haven’t changed visibly in 9 years! Wooohooo…congratulations on your TEN year anniversary coming up soon!!! May we, your readers, be a big a blessing to you as you are to us, my dear.
I dropped in to see the Lemon Bar recipe, and stayed for the Burma-Shave signs. My absolute favorite was one we saw coming down a mountain …
Round the curve
I’m off to see what I need to make the Lemon Bars. We are heading to baby-sit our grandson, and I am going to take them with me. He loves anything lemony.
Oh my goodness, enjoy your visit with him and give a big hug from me!!
L.O.V.E this post – sang right along with you too. Making lemon bars tomorrow – come on over and sit a spell. hugs
🙂 Have one for me Elaine!!
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