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A close-up of a creamy lemon pie bar with a buttery golden crumb crust, topped with fluffy whipped cream and a fresh lemon slice. The lemon filling is smooth, bright yellow, and slightly glossy, with powdered sugar dusted around the edges.

Lemon Bars

Classic Lemon Bars with a buttery shortbread crust, silky tart-sweet lemon filling, and a whipped cream finish. Easy, bright, and perfect for spring or any day you need sunshine in dessert form.
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Prep Time 15 minutes
Cook Time 45 minutes
2 hours
Total Time 3 hours
Servings: 18 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Crust:
  • 1½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup unsalted butter cold and cubed
  • Lemon Filling:
  • 4 large eggs
  • 1½ cups granulated sugar
  • ¼ cup all-purpose flour
  • ⅔ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Topping:
  • Whipped cream
  • Fresh lemon slices

Equipment

  • 9×13-inch baking dish, parchment paper

Method
 

  1. Preheat oven to 350°F. Line a 9×13-inch dish with parchment.
  2. Mix flour and powdered sugar; cut in cold butter until coarse crumbs form. Press into pan. Bake 18–20 minutes until edges are lightly golden.
  3. Whisk eggs, sugar, flour, lemon juice, and zest until smooth. Pour over the hot crust.
  4. Bake 20–25 minutes until set with a slight jiggle in the center.
  5. Cool completely, then chill at least 2 hours. Slice and top with whipped cream and lemon slices.

Notes

Use fresh lemon juice for best flavor. Pour filling onto hot crust. Chill fully before cutting. Store in the refrigerator. Bright, buttery, and highly shareable.