These LEMON BARS are not only super easy to make, but taste amazing! They are buttery, tart, smooth, and delicious. Definitely worth making!

Raise your hand if you love lemon bars! * Sarah raises both hands* I have determined that lemon bars are one of the most overlooked and underrated desserts out there. I love everything about them. I love the buttered shortbread crust, the crisp layer on top {you know what I’m talking about}, and the tart, yet sweet lemon filling. This sounds like it could be any other kind of dessert that someone loves, but do you realize how stinking easy lemon bars are to make? Umm, very. The majority of the time is spent just baking them and waiting for them to cool before you can devour the whole pan. That right there is my kind of dessert!

I made a batch of these last week while my husband was out of town and by that afternoon, half the pan was already gone. I wish I could blame it on the fact that I have a billion kids and they couldn’t keep their hands off of them, buuuuut it’s only my two-year-old and me at home… and she doesn’t eat much. Oops. I made a pan of them again yesterday and I will definitely be sending them with my husband to work because I can’t stay away. They are seriously addicting.

I have had enough lemon bars in my day to be able to honestly say that this recipe is the best one I have ever tried. It has a perfect balance of ease and flavor. You will love them and so will anyone that you make them for!

Lemon Bars

These Lemon Bars are not only very easy to make, but taste amazing! They are buttery, tart, smooth, and delicious. Definitely worth making!

Print Recipe Rate Recipe

Course: Dessert

Cuisine: American

Servings: -18

Calories: 298kcal

Author: Sarah Averett

Ingredients

1 cup salted butter room temperature
2 cups white sugar
2 1/4 cups all-purpose flour
4 eggs
1/2 cup fresh lemon juice {about 2 large lemons}
Powdered sugar

Instructions

Preheat oven to 350ºF.
In a medium bowl, combine the butter, 1/2 cup sugar, and 2 cups flour. Mix until fully combined.
Press the dough into an ungreased 9x13 inch baking pan.
Bake for 15-20 minutes, or until the edges are golden.
In a medium bowl, combine the remaining 1 & 1/2 cups sugar, 1/4 cup flour, the eggs, and lemon juice and stir well.
Pour the lemon mixture over the crust and bake again for 20 minutes.
Let cool completely and sprinkle with powdered sugar.