Easy Lemon Bar Recipe

Lemon Bars stacked on a white plate and dusted with powdered sugar.

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These easy Lemon Bars have a rich brown butter shortbread crust, a smooth fresh lemon filling, and the perfect sweet-tart balance. Finished with powdered sugar and a tiny sprinkle of flaky sea salt, this classic lemon bar recipe is simple, bright, buttery, and perfect for making ahead.

Prep Time20

Cook Time45

Chilling time2

Total Time3 5

Course: Dessert

Cuisine: American

Servings:

Author: Kellie

Cost: $10

Equipment

9x9 inch baking dish
2 mixing bowls
measuring cup
measuring spoons

Ingredients

For the Brown Butter Shortbread Crust

1 cup unsalted butter
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Lemon Filling

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
2/3 cup fresh lemon juice about 3 to 4 lemons
1 tablespoon lemon zest
1 teaspoon vanilla bean paste or vanilla extract
Pinch of salt

For Finishing

Powdered sugar for dusting
Flaky sea salt optional but recommended

Instructions

Add the butter to a saucepan over medium heat. Cook, stirring often, until the butter foams, turns golden brown, and smells nutty, about 5 to 7 minutes. Remove from the heat and let cool slightly.
Preheat the oven to 350°F. Line a 9x9 -inch baking pan with parchment paper, leaving a little overhang to make the bars easy to lift out.
In a large bowl, stir together the flour, sugar, and salt. Add the browned butter and vanilla, then mix until a soft dough forms.
Press the dough evenly into the prepared baking pan. Bake for 18 to 20 minutes, or until the crust is lightly golden around the edges.
While the crust bakes, whisk together the sugar and flour in a large bowl. Add the eggs, lemon juice, lemon zest, vanilla bean paste, and salt. Whisk until smooth.
Pour the lemon filling over the warm crust. Return the pan to the oven and bake for 25 to 30 minutes, or until the filling is set around the edges and the center has just a slight jiggle.
Let the lemon bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Lift the bars from the pan using the parchment paper. Dust with powdered sugar, sprinkle lightly with flaky sea salt if using, and cut into squares.

Notes

Fresh lemon juice is best for this recipe. Bottled lemon juice will not give the filling the same bright, clean flavor.
Let the brown butter cool slightly before mixing the crust so it is warm, not piping hot.
For the cleanest slices, chill the lemon bars completely before cutting and wipe the knife between each slice.
Dust with powdered sugar just before serving. If added too far in advance, it will absorb into the lemon filling.
Flaky sea salt is optional, but a very small sprinkle helps balance the sweetness and makes the lemon flavor pop.
Store lemon bars in an airtight container in the refrigerator for up to 5 days.
Lemon bars can be frozen for up to 2 months. Thaw in the refrigerator and dust with powdered sugar before serving.

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