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Super Easy Lemon Bars – 5 ingredients

Super Easy Lemon Bars. With only 5 simple ingredients and an incredibly easy recipe. Bake these luscious lemon bars and anyone who tastes them will  just rave about them!

Super Easy Lemon Bars

Super Easy Lemon Bars

Great lemon bars are an absolute baking classic. When I came home from school yesterday I found the house filled with the scent of these easy-to-make yet simply irresistible cookie bars.

Easy is the operative word in this recipe.  They start with simple 3 ingredient crispy shortbread bottom. The simple whisked-together lemon custard top is also oh so easy. By the end of the day, the entire batch had disappeared.

Super Easy Lemon Bars close up shot

Super Easy Lemon Bars

With only 5 simple ingredients, these lemon bars are sure to become a new stand by recipe in your house like it did in mine. Once you see how fast and easy it is to throw together a batch of these incredibly tangy and delicious lemon bars, you’ll never waste another lemon again.

Lemons with leaves on a white background.

Organic unwaxed lemons are always best for zesting.

Looking for more cookie recipes?

 
You might like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!

Newfoundland Christmas Cookie Recipes photo collage for Pinterest

Newfoundland Christmas Cookie Recipes

Like this lemon bars recipe?

We have over 200 more great recipes like this in our Cookies Category and for other sweet ideas browse through hundreds of recipes in our Desserts Category.

Super Easy Lemon Bars using only 5 simple ingredients

Super Easy Lemon Bars using only 5 simple ingredients

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Super Easy Lemon Bars using only 5 simple ingredients
Yield: 36 cookie bars

Super Easy Lemon Bars

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Using only 5 simple ingredients & a very quick preparation time, this is the easiest & best lemon bar recipe I've ever tried in almost 40 years of baking.

Ingredients

For the pastry base

  • 1 cup cold butter, cut in small pieces
  • 1/2 cup sugar
  • 2 cups flour

For the lemon layer

  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 4 eggs
  • zest of two lemons, very finely chopped
  • juice of 2 lemons, about 2/3 to 3/4 cup juice

Instructions

To make the pastry base

  1. Using a pastry cutter or in a food processor blend together the butter sugar and flour.
  2. Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
  3. Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.

For the lemon topping

  1. Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.
  2. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
  3. Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

36

Serving Size

g

Amount Per Serving Calories 125Saturated Fat 3gCholesterol 31mgSodium 52mgCarbohydrates 17gSugar 11gProtein 1g
 
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Anne

Tuesday 15th of December 2020

Would this work with baking marg instead of butter in the base? I have someone that has a dairy allergy

Teresa Taylor

Saturday 12th of December 2020

I have never made lemon bars before but wanted to make them for my son-in-law for Christmas as they are his favorite dessert. I wanted to try the recipe well ahead of time to be sure that I did them right. Just made them today, recipe was truly easy and they are absolutely delicious, I guess I'll be making another batch for him. Thanks for the recipe, it will be on my baking list from now on.

Rosa

Saturday 12th of December 2020

Made these several times and everyone loves them. My question is, can I store them on the counter, or do they absolutely need to be refrigerated?

Ashmita

Tuesday 13th of October 2020

Made these lovely lemon bars today. I love anything to do with lemons and this recipe was so simple yet so delicious! Baked these today and it turned out beautifully. Everyone loved it will bake this again.

Maureen

Tuesday 1st of September 2020

I have tried a lot of your receipts never been disappointed have you used sugar substitute like stevie this family has a diabetic I find it works well .in your lemon bars will stevie j work instead of sugar.

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