Easy One-Bowl Lemon Bars
Bright, tangy, and fresh lemon bars made with a buttery crust and a zesty lemon filling, all prepared in one bowl for minimal mess and maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 3/4 cups (220 grams) all-purpose flour (preferably unbleached)
- 2/3 cup (135 grams) granulated sugar
- 3/4 cup (170 grams) unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2/3 cup (about 160 ml) fresh lemon juice (about 3–4 medium lemons)
- 1 tablespoon lemon zest
- 1/4 cup (30 grams) all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the crust: In a mixing bowl, combine 1 3/4 cups flour, 2/3 cup sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and work it into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized bits.
- Press the crust mixture evenly and firmly into the bottom of the prepared pan. Bake for 18-20 minutes or until golden around the edges.
- Prepare the lemon filling: Whisk together 4 eggs, 1 1/2 cups sugar, 2/3 cup fresh lemon juice, and 1 tablespoon lemon zest until combined. Sift in 1/4 cup flour and whisk until smooth.
- Pour the lemon filling over the warm crust and return the pan to the oven. Bake for an additional 20-25 minutes until the filling is set but slightly jiggly in the center.
- Cool the bars at room temperature for at least 1 hour, then refrigerate for another hour to fully set.
- Lift the bars out using the parchment paper overhang, cut into squares, dust with powdered sugar if desired, and serve.
Notes
Use cold butter for a flaky crust. Do not overwork the crust mixture to avoid toughness. Use freshly squeezed lemon juice and zest for best flavor. The filling should remain slightly jiggly when done to avoid dryness. Chill bars completely before slicing for clean cuts. For gluten-free, substitute flour with a gluten-free blend. For vegan, use vegan butter and flax eggs but expect a softer filling. Cutting with a sharp knife dipped in hot water helps keep edges clean.
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 180
- Fat: 9
- Carbohydrates: 25
- Protein: 2
Keywords: lemon bars, easy lemon bars, one-bowl dessert, lemon dessert, quick lemon bars, zesty lemon bars, buttery crust, fresh lemon