5-Ingredient Luscious Lemon Bars Recipe Is Creamy & Refreshing by Ann Marie Patitucci

6 months ago

5-Ingredient Luscious Lemon Bars Recipe Is Creamy & Refreshing

There’s something about lemons that makes me think about spring and summer – the warmer weather, longer days and fresh air. Whether it’s lemon décor or lemon desserts, there’s just something about lemons.

I’m a big fan of shortbread crusts and lemon filling, so lemon bars are one my favorite desserts. This easy lemon bar recipe is the best of the best! (I can’t say the best because it’s not my mom’s recipe, but I may be known to bake this one from time to time.)

For this luscious lemon bar recipe you need just five simple ingredients: fresh lemons, butter, granulated sugar, all-purpose flour and eggs. The batter is baked in a 13x9-inch pan until set. To fancy them up, you can dust them with a little powdered sugar before serving for dessert or a snack. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 40 to 45 minutes
Servings: Makes about 24 squares


  • 2 lemons, juiced
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar (divided)
  • 2 1/4 cups all-purpose flour (divided)
  • 4 eggs
  • powdered sugar, for dusting (optional)

Here's how to make it:

  1. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Spray a 13x9-inch baking pan lightly with cooking spray and then press the mixture into the bottom to form the crust. Bake the crust in a preheated 350-degree F oven for 15 to 20 minutes, or until firm and golden. 
  2. While the crust is baking, in another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes. (The lemon bars will firm up as they cool.) Dust with powdered sugar while still warm so it sticks.

Note: For best results, roll the lemons around the cutting board with a little pressure and/or pop them in the microwave for about 15 seconds before cutting for maximum juice-squeezing!

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Elisa Schmitz
I'm so with you on all things lemon, Ann Marie Gardinier Halstead . Especially ever since my trip to Limone. Check this out: travel: 15 Breathtaking Photos of Limone sul Garda, on Lake Garda, Italy, That'll Make You Want to Plan a Trip There Right Now I love lemon bars, thanks for sharing!
Refreshing and easy and delish! 🍋
Just a suggestion @ ann marie patitucci. Zest the lemons before cutting them, & freeze the zest in 1tsp-1Tbsp portions in plastic wrap, or - I use crafting mini ziplocs, with the portion size on the bag. Put them in a larger Ziploc bag, squeeze the air out, and the zest is good for a very long time. If they get dehydrated, as mine do, in a frost free freezer, simply put the zest in a small microwave safe container, with a bit of bottled juice, and heat for 15-30 seconds, then let sit, until the juice is cool, and the zest is rehydrated. Let no good zest go to waste!

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