Wednesday, June 25, 2014

Best Ever Easy Lemon Bars

Easy Lemon Bars are my go-to lemon dessert recipe.  These mouthwatering lemon bars are bright and vibrant, they are utterly delicious.  The creamy texture and lemony flavor makes these a crowd favorite!  Easy prep, easy cleanup and gone in a snap.  My perfect ANYTIME bars.  Truly the best lemon bars ever!

I am sure you may already know, but it is a rare occasion when I would turn away lemon.  I love it more than chocolate.  When I am not eating lemon, I am dreaming about it...  my Lemon Love Pinterest board is loaded with inspiration for future recipes!

I crave lemon all summer long and these bars are the perfect cure for that craving.   Summer harvest brings truckloads of fresh berries and nothing goes better with fresh berries than lemon. 

I would love to see your summer treats. Enter to win our TSRI Sizzling Summer contest by tagging us in your summer photos. #TSRISummer check out for complete details.  Do you crave lemon like I do???  What lemon desserts are you eating.  Tag us so we can see!

The perfect summer treat that comes together in no time and disappears just as quickly.  I brought these to a mom's night out and a few pot luck's last year.  I tell you there was never a crumb left. Just make sure you bring the recipe with you, because you will get a lot of requests for it!

Enjoy.  With love from our Kitchen Table to yours.  XOXO

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Check out our favorite lemon summertime desserts!  Click on the picture or the link to open in a new window.

Raspberry Lemonade Pound Cake is moist and delicious, bursting with the full flavor of 5 lemons.  It is sure to be on your menu again and again!  The recipe is easy to follow and one to keep in your family recipe file.

Raspberry Lemonade Yogurt Ice Pops are the perfect summer treat! They are refreshing and packed with vitamin c, antioxidants and power boosting protein.

Lemon Burst Pound Cake is fabulously moist and loaded with lemon flavor.   It is a family favorite and picnic perfect this summer.


Easy Lemon Bars Recipe
serves 16

1 cup plus 2 tablespoons all-purpose flour, divided
½ cup plus 2 tablespoons powdered sugar, divided
½ cup (1 stick) unsalted butter, melted
1/8 teaspoon kosher salt
2 eggs
1 cup granulated sugar
¼ cup fresh lemon juice
1 lemon finely zested

Preheat the oven to 350°F.   Prepare a 9x9-inch pan with baking spray, then line the pan with parchment paper (this will make it easier to remove the lemon bars in one piece so you can cut them properly on a cutting board).

In a medium bowl, combine 1 cup flour, ½ cup powdered sugar, butter, and salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides. Bake about 10 minutes or until it is a light golden brown.

While the crust is baking, whisk together the remaining 2 tablespoons flour, eggs, sugar, lemon juice and fine lemon zest.

Remove crust from oven, pour the lemon mixture over the crust.

Bake 20-25 minutes, or until the center is set (doesn’t jiggle when you shake the pan).  Allow lemon bars to cool for 30 minutes in pan.  Using parchment, remove lemon bars and set on cutting board.  Allow to cool completely or refrigerate until completely cooled.

Cut into 16 squares. Sprinkle the remaining powdered sugar over the cooled lemon bars before serving.


Originally published 2/15/13 - images and content updated


  1. These desserts look so good. I love anything lemon! Thanks for sharing the recipes and have a great weekend!

  2. Love lemon bars - you can't go wrong with these!

  3. And it's not fair, you probably have lemon tree in your back yard too! Some people bring back souvenirs when they travel but not me; when I've visited my sister in Phoenix I've brought back big bags of lemons! These bars look amazing and I just happen to have a bunch of lemons ..............

  4. All the desserts are gorgeously done! Look scrumptious!
    I love chocolate; however the lemon bars truly look beyond delicious :)

  5. These are probably the best lemon bars I have ever made! Super easy too. My family has already requested them twice.

  6. These are probably the beast lemon bars I have ever made! Super easy too. My family had already requested then twice.

  7. These sound wonderful! Would you happen to know if this recipe can be made with Splenda? Also, could lime or orange juice be used instead of lemon?
    Thanks for all of your great recipes!

    Kind regards, Kitty >^..^<

    1. I would substitute lime for lemon, but orange may not work exactly the same. As for splenda I have never tried it, but if you use the splenda baking mix you should be fine. Let me know how it comes out.

    2. Thanks, Donna. I'll report back with my results!

  8. These sound awesome! Have to try them.

  9. They are amazing. Let us now how it goes. Enjoy.

  10. made these! They ARE as yummy as they look!!

  11. Lemon is such a refreshing taste. I love lemon bars!! Pinning it!

  12. These lemon bars look great! You mention the recipe can be doubled. What size pan would I use? Also, how would I adjust to make these in a half sheet pan? Thank you

    1. Double the recipe would make a 9x13. To make a half sheet pan it would theoretically be 4x the recipe, but I have not tested that and am not sure that it would come out perfectly.

      Let us know how it goes and enjoy!

  13. This may sound really silly :( but I have never worked with zest. do you "lightly zest" the lemon. Thank you for your patience! !!!!!

    1. The recipe calls for fine lemon zest. You can achieve fine zest by using a zester or the small side of a grater and then chop it up so you have small pieces of zest. Enjoy!

  14. Do you store these in the refrigerator or at room temperature?

    1. Either would be fine, but I store my covered on the counter top.

      Enjoy and let us know how it goes.


    1. 1/4 cup fresh lemon juice. I would not recommend the bottled lemon juice the flavor is very different. Enjoy and let us know how it goes.

  16. Replies
    1. To add to the mixture, or in place of the juice and zest? I have not tested it with lemon extract. Let us know how it goes and enjoy.

  17. Hi Donna, I was just wondering if their is a substitute for the bass, I'm thinking crushed biscuits with butter, then poor the filling over, then bake.


    1. Hi Gerard,

      That would work perfectly. Like a no-bake cookie crust. Enjoy and let us know how it goes.



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