Skip to Content

Super Easy Lemon Bars. Using only 5 basic ingredients!

Super Easy Lemon Bars. New and improved, with a deeper lemon layer! 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!

Lemon bars on a white platter with tea service in the background

Super Easy Lemon Bars

Great lemon bars are an absolute baking classic. Over the last 10 years this recipe has been one of the most used and raved about cookie recipes on this blog.

Since we have over 200 Cookie recipes, on site, that is a very substantial endorsement indeed.

Overhead photo of lemon bars being cut on a wooden board

These bars are very easy to cut too.

Easy is the operative word in this recipe.  They start with simple 3 ingredient crispy shortbread bottom, which couldn’t be easier to put together nd then=n press into the bottom of a baking pan.

The simple whisked-together lemon custard top is also oh so easy. 

Close up photo of a single cookie bar on a wooden cutting board

The shortbread bottom stays crisp beneath the creamy lemon layer.

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.

2021 Lemon Bars Update (originally published March 2011.)

Super Easy Lemon Bars

Super Easy Lemon Bars, our original version is still very, very good.

Although, I find the original recipe to be excellent, I had a thought while recently making another batch. Can I make these with even more lemon punch?

A lemon bar could never be too tangy for me, so I thought, why not a thicker lemon layer? I modified the recipe slightly to try it.

Lemon bars shown with fresh lemons

Super Easy Lemon Bars

All I did was simply increase the ingredients in the lemon layer by 50% to get even more of that silky lemon layer on top. It worked out very well indeed. 

I sampled more than a few myself and then sent the remainder to friends, who raved about them as well. They were just too good to keep to myself.

Close up photo of a platter of Super Easy Lemon Bars

Super Easy Lemon Bars. A perfect teatime treat.

The other tweak I tried was adding just a little baking powder to the shortbread bottom layer. With the extra weight of the topping, I wanted to be sure the shortbread base would not get soggy.

It worked perfectly and is well worth trying when you make your next batch.

How to zest a lemon 700 x 800ideo collage of 3 steps of how to zest a lemon

How to zest a lemon, to maximize flavor.

Simply whisk the lemon layer ingredients together

Simply whisk the lemon layer ingredients together.

Add shortbread crumb mixture to pan

Add shortbread crumb mixture to pan.

Lightly press the crumbs evenly into the pan

Lightly press the crumbs evenly into the pan.

Bake the bottom layer until golden brown at the edges

Bake the bottom layer until golden brown at the edges.

Love lemon recipes?

If you are a real lemon lover like me, I’ve put together a countdown of our Top 50 Lemon Recipes from over a decade on Rock Recipes.

Best Lemon Recipes image collage with title text for Pinterest

Best Lemon 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 shown on a wooden cutting board with title text added for Pinterest

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Super Easy Lemon Bars with title text added for Pinterest

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!


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.
 
 
Visit my Amazon Store for my favourite kitchen gadgets and appliances, plus recommendations from my personal cookbook collection.

Close up photo of a single cookie bar on a wooden cutting board
Yield: 36 cookie bars

Super Easy Lemon Bars

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

Super Easy Lemon Bars. New & improved with a deeper lemon layer. Using only 5 simple ingredients & a very quick preparation time, this is the easiest & best lemon bars 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
  • 1/4 tsp baking powder (optional. See notes below)

For the lemon layer (See notes below for ingredient amounts to use for a thicker 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 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.

Notes

Making a deeper lemon layer.

! For a thicker lemon layer (See notes below for ingredient amounts to use for a thicker lemon layer)
2 1/4 cups sugar
1/3 cup + 1 tbsp flour
6 eggs
zest of three lemons, very finely chopped
juice of 3 lemons, (about 1 cup juice)

Note on the shortbread bottom.

I added just a little baking powder (1/4 tsp) to the shortbread bottom layer. With the extra weight of the topping, I wanted to be sure the shortbread base would not get soggy.

It worked perfectly and is well worth trying when you make your next batch.

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

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.

 
Garlic Thyme Fondant Potatoes featured image
← Previous
Garlic Thyme Fondant Potatoes

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Super Easy Lemon Bars. Using only 5 basic ingredients! - All Foods Magazine

Saturday 20th of March 2021

[…] post Super Easy Lemon Bars. Using only 5 basic ingredients! appeared first on Rock […]

G Atkinson

Friday 12th of March 2021

What did I do wrong? The lemon topping leaked down the sides between the base and the lining and cooked UNDERNEATH. What a mess.

Diana Cordova

Friday 12th of February 2021

Barry, these were the best lemon bars I have ever tried and they turned out perfect! I say were because my family ate every last morsel!!!!!!I followed your recipe to the letter, which was super easy, except I brushed the top of the dough with the left over egg white instead of using another egg; only because I didn't have a use for a single egg white at that moment. I used a cheese grater on the cold butter, just to make it a little faster. The lemon intensity got a little stronger the longer they sat but that was okay as we love lemon. Thanks for sharing!

Elena-Cristina

Saturday 6th of February 2021

I made those lovely bars, are amazing.. but I was very unsure about the measurements. Please can you help me with them in grams? Please!!!

Barry C. Parsons

Wednesday 10th of February 2021

We are hoping to do that when our recipe software updates.

Joanne

Tuesday 2nd of February 2021

I made twice in the last 3 months. The recipe is great and I wouldn’t change a thing. Reminds me of the ones I ate as a child on the Rock. Nothing like food to bring ya back home- at least in our hearts and stomachs.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares

Sharing is Caring

Help spread the word. You're awesome for doing it!