The best lemon bars! A smooth & sweet lemon filling sits on top of a buttery shortbread crust for the most delicious lemon squares recipe. Plus these easy lemon bars are simple to make with only 8 ingredients!
Preheat the oven to 350 degrees F. Line an 8x8” baking dish with parchment paper and lightly grease, set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter and vanilla.
Add flour, powdered sugar and salt and beat until coarse, large crumbs form (about 60-90 seconds).
Pour the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer.
Gently poke shallow holes with a fork into the shortbread, making sure not to go all the way through the dough.
Bake in preheated oven for 15 minutes, or until the top looks just set.
Remove from oven.
Make the Filling
While the crust is baking, make the lemon filling
In a large bowl, whisk together eggs, then add sugar and whisk vigorously.
Add lemon juice and whisk until combined
Add flour and whisk until combined.
Assemble & Bake
Pour the lemon filling over baked crust.
Bake for 15-20 minutes or until the top is set and just barely jiggly.
Cool & Serve
Transfer the baking dish to the refrigerator to chill for at least 3 hours.
Once chilled, sprinkle the top with remaining powdered sugar, cut into squares and serve.
Video
Notes
Ingredient Substitutions
Salted butter. Unsalted butter can be used in place of slated butter.
All-purpose flour. Use an unbleached, all-purpose flour to make these lemon bars. Cake flour or pastry flour can be used, if necessary.
Powdered Sugar. Technically you can omit the powdered sugar on the top, but I don't recommend it! No substitutions in the crust.
Fine Sea Salt. If you use regular table salt (iodized) decrease the amount by half.
Eggs. Use whole, large eggs at room temperature for the best results.
Granulated sugar. I typically use Wholesome Organic Cane Sugar to make these lemon squares, but any white, granulated sugar works well.
Lemon Juice. I use bottled organic lemon juice to save time - however you can squeeze your own lemon juice from fresh lemons (about 2) if desired.
StoreStore these lemon bars in an airtight container in the refrigerator for 5-7 daysFreeze
Freeze the entire batch. If desired, let the lemon bars cool completely in the baking pan. Then wrap the pan tightly with plastic wrap and foil and freeze for up to two months. To eat, transfer the pan of lemon bars to the refrigerator to thaw overnight, then cut, dust with powdered sugar and serve cold.
Freeze individual bars. If you have leftovers and won't eat them in time, freeze the lemon bars in individual servings. I prefer this method because you can pull out one or two at a time to enjoy. Let the bars chill completely, then cut them into squares. Place the squares on a baking sheet with space in between and put them in the freezer until hardened. Then wrap in plastic wrap and store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight.