Super Easy Lemon Bars with a buttery shortbread crust and bright, tangy lemon filling. Perfect for any occasion or crowd.

Scale

1/2 cup unsalted butter, room temperature

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup fresh lemon juice (2–3 lemons)

1 tbsp lemon zest

3 large eggs, room temperature

1 1/2 cups granulated sugar

1/2 cup all-purpose flour, sifted

powdered sugar for dusting

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1. Preheat oven to 350°F and prepare an 8×8 baking pan with spray and parchment paper.

2. Mix butter, flour, and powdered sugar until crumbly. Press into pan.

3. Chill crust for 10–15 minutes, then bake for 15–18 minutes until lightly golden.

4. In a bowl, whisk lemon juice, zest, eggs, sugar, and flour until smooth.

5. Pour filling over slightly cooled crust.

6. Bake for 25–30 minutes until center slightly jiggles.

7. Cool completely, then refrigerate for at least 1 hour.

8. Dust with powdered sugar, slice, and serve.

Use fresh lemon juice for best flavor.

Do not overbake; center should slightly jiggle.

Chill before slicing for clean cuts.

Store in refrigerator up to 5 days.