Easy Lemon Bars
- 20m Prep Time
- 45m Cook Time
- 3h Ready In
These easy lemon bars feature a buttery shortbread crust and a tangy, smooth lemon filling. Perfect for Easter or any time you crave a bright citrus dessert.
Ingredients
- 414 ml all-purpose flour
- 118 ml granulated sugar
- 59.1 ml cornstarch
- 2.46 ml ground nutmeg
- 1.23 ml kosher salt
- 237 ml unsalted butter softened
- 355 ml granulated sugar
- 59.1 ml all-purpose flour
- 4 eggs lightly beaten
- 118 ml freshly squeezed lemon juice
- 9.86 ml lemon zest
- Powdered sugar for dusting
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.6 mg
- Iron: 1.32 mg
- Magnesium: 8.15 mg
- Phosphorus: 61.7 mg
- Potassium: 63.3 mg
- Zinc: 0.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 414 ml all-purpose flour
- 118 ml granulated sugar
- 59.1 ml cornstarch
- 2.46 ml ground nutmeg
- 1.23 ml kosher salt
- 355 ml granulated sugar
- 59.1 ml all-purpose flour
- 118 ml freshly squeezed lemon juice
- 9.86 ml lemon zest
Prepare
- Soften 237 ml unsalted butter
- 4 eggs, lightly beaten
- Powdered sugar, for dusting
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, then spray with nonstick cooking spray.
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Step 2.
In a large mixing bowl, whisk together 1¾ cups all-purpose flour, ½ cup granulated sugar, ¼ cup cornstarch, ½ teaspoon ground nutmeg, and ¼ teaspoon kosher salt. Add 1 cup (2 sticks) softened unsalted butter and mix with a fork until the mixture is crumbly.
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Step 3.
Transfer the crumbly mixture to the prepared baking pan and press it down into an even layer. Bake the shortbread base for 20 to 25 minutes, until it is lightly browned. Remove from the oven and set aside to cool slightly.
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Step 4.
While the shortbread bakes, make the lemon filling: In a large mixing bowl, whisk together 1½ cups granulated sugar and ¼ cup all-purpose flour until well combined. Add 4 lightly beaten eggs, ½ cup freshly squeezed lemon juice, and 2 teaspoons lemon zest, and mix thoroughly until smooth.
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Step 5.
Pour the lemon filling over the warm shortbread crust, spreading it evenly. Bake for 20 to 22 minutes, until the filling is set (it should no longer jiggle in the center).
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Step 6.
Remove from the oven and let cool to room temperature on a wire rack. Then refrigerate for at least 2 hours until fully chilled. Before serving, sift powdered sugar over the top.