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A tray of freshly baked lemon bars, dusted with powdered sugar, ready to be served.

Quick way to grow Lemon Bars

These quick lemon bars offer a delightful burst of tangy lemon flavor atop a buttery shortbread crust. Perfect for a speedy dessert or a refreshing treat on any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 bars
Calories 250 kcal

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Whisk

Ingredients
  

For the Crust

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 cup cold unsalted butter, cubed

For the Filling

  • 1.5 cups granulated sugar
  • 0.25 cup all-purpose flour
  • 4 large eggs
  • 0.5 cup fresh lemon juice

Instructions
 

Make the Crust

  • Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a medium bowl, combine the flour and sugar, then cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
  • Press the crumb mixture evenly into the prepared baking pan to form the crust, then bake for 15-20 minutes, or until lightly golden.

Make the Filling & Bake

  • While the crust bakes, whisk together the sugar and flour in a separate bowl.
  • Add the eggs and lemon juice, then whisk until smooth and well combined.
  • Pour this lemon mixture over the warm, pre-baked crust and return the pan to the oven.
  • Bake for an additional 20-25 minutes, or until the filling is set and lightly golden at the edges.

Cool & Serve

  • Allow the lemon bars to cool completely in the pan on a wire rack, then chill in the refrigerator for at least 1 hour before cutting into squares.

Notes

For extra lemon flavor and a pretty finish, dust the cooled lemon bars with powdered sugar before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.