Mom's Lemon Bars

Mom's lemon bars ~ enjoy the best, made-from-scratch, super easy lemon bars with a crumbly shortbread cookie crust and a fresh lemon filling.

Calling all lemon lovers! Today I have a quick and simple recipe for my mom's lemon bars. The taste combines the brightness and tartness of the lemons with a shortbread-like cookie crust. You will love how easily these lemon bars come together. They are a great cookie bar to have in your recipe box!

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This post was originally published in March 2019 and has been updated with some new photos and text. The recipe remains the same. Be sure to check out an original photo at the end of the post!

what ingredients do I need?

• Unsalted butter ~ used for the shortbread crust.
• All-purpose flour ~ gives structure to the crust and the lemon filling.
• Confectioners' sugar ~ adds some sweetness to the crust and is used for dusting over the finished bars.
• Granulated sugar ~ helps to add structure and sweetness to the lemon curd.
• Lemon zest ~ I added some lemon zest to give Mom's recipe an extra punch of lemon, but it's completely optional.
• Baking powder ~ gives a little lift to the curd layer.
• Kosher salt ~ balances the sweetness.
• Large eggs ~ provide the structure for the lemon curd.
• Lemon juice ~ gives the bars their flavor. I prefer to use freshly squeezed lemon juice, but will use a quality real lemon juice in a pinch.

let's make the shortbread crust

Start by preheating the oven to 350°F. Then line an 8x8 baking pan or 9x9 baking pan with parchment paper, leaving some overhang {to assist with pulling them from the pan}. Either size pan works. I prefer them a bit thicker so I like the 8x8. Mom's recipe actually calls for a 9x9 and Mr. two sugar bugs likes them that way best. Either one works, so use what you have!

Next blend flour, confectioners' sugar and butter together with a pastry cutter, a fork or your clean hands until a meal like mixture is achieved. Press crust into prepared pan. Bake approximately 15-20 minutes, until edges are slightly browned.

Remove crust from the oven and allow to cool slightly while you prepare the filling. Leave oven on.

how to make the easy lemon filling

In a medium bowl, whisk together sugar, baking powder, salt, flour, and lemon zest. Then add the eggs and lemon juice and whisk until combined. Pour mixture over baked crust. Return pan to the oven and bake another 20-25 minutes until mixture is set.

are lemon bars supposed to be gooey?

The lemon layer has a texture more like a curd so yes, they may be a little gooey in the middle. Let the lemon bars cool completely so the curd-like filling can set. I like to let the bars cool completely on a wire rack and then refrigerate them.

do you need to refrigerate lemon bars?

Yes, it’s best to store lemon bars in the refrigerator. They are fine at room temperature for several hours if you are serving them at a party.

Mom's lemon bars are perfect for a picnic, a baby shower, Easter, Mother's Day or for an after school or work treat. I hope you love them as much as we do!

Remember to snap a picture and tag me on Instagram if you make these Mom's Lemon Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more lemon recipes for you to enjoy ~

• Lemon Almond Cookie Bars {with Dark Chocolate}
• Lemon Cut-Out Sugar Cookies
• Homemade Lemon Cupcakes with Berry Swiss Meringue Buttercream
• Lemon Buttercream Frosting
• Lemon Raspberry Bars Recipe

If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 squares

Mom's Lemon Bars

Print

Enjoy the best, made-from-scratch, super easy lemon bars with a crumbly shortbread cookie crust and a fresh lemon filling.

Prep Time 15 minutes

Bake Time 45 minutes

Cooling Time 2 hours

Total Time 3 hours

Ingredients

Shortbread crust

• 1 cup all-purpose flour (125g)
• ¼ cup confectioners' sugar (30g)
• ½ cup butter (113g)

Lemon filling

• 1 cup granulated sugar (200g)
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 3 tablespoons all-purpose flour
• 2 teaspoons lemon zest (1-2 lemons)
• 2 large eggs
• 3 tablespoons lemon juice (45mL)

Instructions

1. Preheat oven to 350°F.
2. Line an 8x8 or 9x9 inch pan with parchment paper, leaving some overhang (to assist with pulling them from the pan). Either size pan works. I prefer them a bit thicker so I like the 8x8.
3. Blend flour, confectioners' sugar and butter together with a pastry cutter, a fork or your clean hands until a meal like mixture is achieved. Press crust into prepared pan. Bake approximately 15-20 minutes, until edges are slightly browned.
4. Remove crust from the oven and allow to cool slightly while you prepare the filling. Leave oven on.
5. In a medium bowl, whisk together sugar, baking powder, salt, flour, and lemon zest. Then add the eggs and lemon juice and whisk until fully combined. Pour mixture over baked crust. Return pan to the oven and bake another 20-25 minutes until mixture is set. If the top is browning too quickly, you can lightly cover the top of the pan with aluminum foil.
6. Cool bars in the pan on a cooling rack. I like to let them cool at room temperature and then refrigerate them. Dust with confectioners' sugar, cut into bars* of your desired size.

Notes

You will get the cleanest cuts if your bars are chilled when you cut them*. Use a sharp knife and wipe it clean between each cut.

They can be served cold or at room temperature.

It’s best to store lemon bars in the refrigerator. They are fine at room temperature for several hours.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 137mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

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