Simple Lemon Bars Recipe

by Pamela

Simple Lemon Bars Recipe

These easy to make lemon bars, have a buttery shortbread crust & creamy a tart lemon filling. Not only are they pretty, but they’re delicious too.

It’s still citrus season, at least for a little while longer, so I thought I’d make up a batch of zingy lemon bars. These pretty yellow bars are one of Craig’s favorite dessert treats and I don’t make them nearly enough for his liking. If it were up to him, there would be a constant flow of lemon bars gracing our kitchen counter.

But, since neither of us needs baked goods on a daily basis, he just has to put up with my baking whims and get them when he can. 😉

Simple Lemon Bars

These lemon bars are a bit of a riff on the Barefoot Contessa’s lemon bars recipe, as are these pink grapefruit bars I made. I’m a complete sucker for an Ina Garten recipe. They always work and they’re always delicious. This recipe didn’t disappoint. While I made a couple of changes, it wasn’t anything drastic. After all, you can’t go changing multiple things in a recipe and expect it to turn out (see comments on various blogs if you don’t know what I’m talking about).

The flavor of these lemon bars is just right. It’s not too tart and it’s not too sweet. There’s a perfect balance of the two. The crisp, buttery crust lends itself well to the creamy lemon topping.

Simple Lemon Bars

It doesn’t take long to make these either. I used my stand mixer to blend and whip everything up, but you could use a hand mixer and a whisk for this recipe. The crust and the filling don’t have any strange ingredients either, it’s all pretty straight forward. Which is something I really like in a recipe. And while the crust is baking you can mix up the lemony filling. So you don’t really have any excess standing around time.

Take advantage of the remaining time you have for in season citrus and make up a batch of these bright and sunny lemon bars.

Simple Lemon Bars Recipe
Prep time
Cook time
Total time
These easy to make lemon bars, have a buttery shortbread crust & creamy a tart lemon filling. Not only are they pretty, but they're delicious too.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • For the Crust
  • ½ pound unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2 cups all purpose flour
  • ⅛ teaspoon kosher salt
  • For the Filling
  • 8 large eggs, room temperature
  • 3 cups granulated sugar
  • 2½ tablespoons lemon zest (from 4-6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup all purpose flour
  • confectioner's sugar for dusting finished lemon bars
  1. Pre heat oven to 350 degrees Fahrenheit.
  2. For the Crust
  3. Cream butter and sugar together then slowly add the flour and salt and mix to combine. Continue mixing just until everything is mixed. The dough will be pretty crumbly.
  4. Dump the dough onto a well floured surface and form it into a ball. Flatten the dough and press it evenly into a 9"x13"x2" baking pan.
  5. Bake the crust for 15-20 minutes or until it is lightly golden. Remove pan from oven. Let cool but leave the oven on.
  6. For the Filling
  7. Whisk together the eggs, sugar, zest, juice and flour.
  8. Pour over crust and bake for 30-35 minutes or until filling is set.
  9. Let cool to room temperature.
  10. Cut into squares or triangles and dust with confectioner's sugar.



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1 comment

John/Kitchen Riffs April 5, 2017 at 8:52 am

Love lemon. So these are for me. Thanks! 🙂

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