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 and then 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.

 

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

Thomas

Saturday 16th of April 2022

I've successfully followed your "double" recipe and found it great! It's SO good that I've been trying to add to the addicting flavor of all that lemon.

I've been experimenting with a cookie crust instead of the pastry base. For a 9x13 pan, how would you create the base, and, of course, using the same recipe for the curd?

I tried 370g of cookies mixed with 3/4 c butter. But the base keeps coming apart after pouring the curd on top and placing the pan in the oven. I can see bubbles coming up after I pour the curd on top of the crust.

Does the base need more butter? Or should I be adding the baking powder? I didn't add the baking powder since my base isn't pastry. But "something" needs to help hold the cookie crust together.

It seems that the curd finds its way into every nook and cranny, so that it gets under the crust and lifts it. I get it to come out perfectly with the pastry base.

Does the base need just more butter? I pressed it to a point it looked and felt like it had been steam rolled into the pan. Today was the third attempt. It didn't work with 3/4 c butter and 370g cookies run through the processor.

Claudette

Saturday 9th of April 2022

I made the super easy lemonbards today and they were terrific! Thanks!

Linda

Wednesday 6th of April 2022

Made these, and they are easy and taste great, best lemon bars I’ve made.

Heather

Monday 7th of February 2022

I have been making lemon squares with the same recipe for over 30 years. I tried yours last night and all I can say is AMAZING!!!!! THANK YOU!!!!

Brenda

Wednesday 2nd of February 2022

Would I have to make any changes if I wanted to omit the coconut?

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

Skip to Recipe

Sharing is Caring

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