Super Easy Lemon Bars
These Super Easy Lemon Bars combine a tart and tangy lemon curd filling with a buttery, shortbread crust. Made in an 8" x 8" baking pan, they make the perfect citrus-y treat to enjoy with family, friends, or coworkers all year round!
Nutrition Facts
Ingredients
Instructions
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 2 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Beyondthebutter →Chef's Notes
The 48-minute cook time noted above combines the longest baking time for both the shortbread crust (18 minutes) and the final baking time for both layers (30 minutes).
If you’d like, you can spray the pan, then place a parchment paper sling into the pan, which can help make for easier cutting later. To prevent the sides from collapsing into the bars during baking, you can place a small dab of the lemon filling in between the parchment paper and baking tin, or you can use metal (not plastic) binder clips.
You may notice a small amount of the lemon filling fall behind or slightly under the parchment paper sling (if you use one) during baking. This is okay—it happens to me when I make them sometimes. Please note, this does not mean the lemon filling moves entirely underneath the crust.
Overbaking the lemon bars for too long can cause a thin crust to form over the top. You can try to pick it off, or do what I’ve done and dust on some powdered sugar because they’re still good!
To prevent the powdered sugar topping from melting, you can use King Arthur’s non-melting powdered sugar. I love it for desserts like this and my dark chocolate crinkle cookies!
Recipe is adapted from my Grammy’s lemon bars recipe.
Recipe updated 9/30/2022 with updated .
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Absolutely in love. These lemon bars are super easy to make and delicious. This is my 5TH time making these, and it's always a hit where ever I take them.
I had the same thing happen to me, I used an aluminum dish and I followed all the directions. I did use regular salted butter which could’ve caused it to completely reverse.
Delicious recipe, what I want to ask you is the baking time for crust and for the final baking when you 2 the amount of ingredients and when you 3 the amount of ingredients. I guess you have to have a 16"x 16" mould for 2 and a 24" x24" one when 3 ingredients.
Awaiting your response and thanking for your attention and time
Yours faithfully
Maria Luisa
Maria Luisa Noguera Ayala
Overall the recipe was a fail for me.. The parchment paper basically melted into the bars and the crust that formed on the top made them dry and hard to cut. I followed the recipe exactly as instructed but just didn’t like the results.
Really easy to follow and I love the tips! Mine turned out pretty great! I will do it again!
Wow! These are amazing!
Perfection
Excellent!
amazing turned out great
These lemon bars are SO good! My family loved them I’ll be adding this recipe into my regular rotation. So easy, and so good! Thank you.
They were great tart and lemony
Did you make this recipe?
Leave a Comment