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Lemon Bars

Course Dessert
Cuisine American
Keyword easy-lemon-bars, lemon-bars-recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling time 2 hours
Total Time 3 hours
Servings 20 servings (may vary)
Calories 251kcal


  • Crust:
  • 2 cups all purpose flour
  • ½ cup powdered sugar
  • 2 tablespoon cornstarch
  • 1 tablespoon fresh lemon zest
  • 1 cup cold salted butter, cubed (If using unsalted butter, add ¼ teaspoon salt)
  • Filling:
  • 2 cups granulated sugar
  • 1 cup fresh lemon juice
  • 6 large eggs room temperature
  • 6 tablespoon all purpose flour
  • 2 tablespoon fresh lemon zest
  • ¼ teaspoon salt
  • powdered sugar for dusting


  • Preheat oven to 350°F. Line a 13 x 9 inch baking pan with parchment paper, leaving an overhang to form handles for lifting from the pan. Spray parchment with cooking spray or lightly butter.
  • In a medium size mixing bowl, use a whisk to sift together flour, sugar, cornstarch and lemon zest. Using a pastry blender cut the cold butter into the mixture until it resembles peas. Press evenly into the prepared pan.
  • Bake crust for 20 minutes just until lightly golden around the edge.
  • Meanwhile prepare the filling: In the same bowl, whisk together sugar, lemon juice, eggs, flour, lemon zest and salt until fully blended. Pour over warm crust.
  • Place back into the oven and bake for 25-35 minutes OR until the center is set when gently shaken.
  • Cool completely in the pan on a wire rack. Lift from the pan using the parchment paper.
  • Use a sharp knife to cut into 20 even squares or desired size pieces. Dust with powdered sugar and serve.
  • Store leftovers in an airtight container, chilled for 3-5 days.


Serving: 1serving | Calories: 251kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 132mg | Potassium: 51mg | Fiber: 1g | Sugar: 23g | Vitamin A: 366IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg