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lemon bars on a blue cake plate

Lemon Bars

Course Dessert
Cuisine American
Everyone loves these easy Lemon Bars, inspired by Pioneer Woman. A shortbread crust with a soft lemon filling makes these sweet, tangy bars irresistible.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 16 bars


For the Crust

  • 8 ounces unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 cups all purpose flour
  • 1/4 tsp finely ground sea salt

For the Filling

  • 6 large eggs room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup freshly squeezed lemon juice from 6-7 lemons
  • 2 tsp clear vanilla extract
  • 1/4 cup all purpose flour
  • confectioner's sugar optional (for dusting)


  • Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper and set aside.
  • Add the butter to a large mixing bowl. Add in the granulated sugar and use a hand-held mixer or whisk to cream together the butter and sugar until well-combined.
  • Mix in the flour and salt.
  • Press the crust into the bottom of the prepared baking pan and bake for 15-20 minutes, or until just beginning to lightly brown around the edges.
    While the crust is baking, prepare the filling.
  • Add the eggs and sugar to a large mixing bowl. Use a hand-held mixer to mix the eggs and sugar until well-combined.
  • Add in the lemon juice and vanilla and mix until well-combined. Mix in the flour until combined.
  • Pour the filling mixture over the cooked crust and return to the oven to bake for 20-22 minutes, or until the filling is set.
  • Remove from the oven and allow to come to room temperature before placing in the fridge to chill for 2 hours. Dust the bars with powdered sugar if desired and remove from pan before cutting into squares.


Calories: 286kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 125mg | Potassium: 45mg | Fiber: 1g | Sugar: 25g | Vitamin A: 443IU | Calcium: 16mg | Iron: 1mg
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