Simple homemade classic lemon squares made with real lemon juice, and a delicious shortbread base!
When I first started my YouTube channel, and blog – homemade lemon bars was one of my first recipes. So many of my viewers loved that recipe. However, when I switched my blog over to a different host, some of my recipes magically disappeared. My recipe for lemon bars from scratch happened to be one of them. I’ve been meaning to post the recipe for years, but it somehow got put on the back burner to other recipes. However, today I am finally going to post my recipe for easy lemon bars!
This recipe is a tad bit different from my original recipe, but no worries. These homemade lemon bars are even better than before! These sweet and tangy bars are simply amazing, and if you’re a lemon lover like me, you’re going to love this recipe for homemade lemon squares!
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When I first started my YouTube channel, and blog - homemade lemon bars was one of my first recipes. So many of my viewers loved that recipe. However, when I switched my blog over to a different host, some of my recipes magically disappeared. My recipe for lemon bars from scratch happened to be one of them. I've been meaning to post the recipe for years, but it somehow got put on the back burner to other recipes. However, today I am finally going to post my recipe for easy lemon bars!
- 1 & ½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ½ cup freshly squeezed lemon juice
- 2 tsp lemon zest
- 1 & ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 cup softened unsalted butter
- ½ tsp ground nutmeg
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Preheat oven to 350°F.
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Line a 9x13 baking pan with parchment paper, and spray with nonstick cooking spray.
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In a large mixing bowl, whisk together the flour, ground nutmeg, cornstarch, sugar, and salt.
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Add the butter to the flour mixture, and mix until it's crumbly .
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Place the mixture into the prepared baking pan and press it down into a even layer.
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Bake the shortbread base for 20-25 minutes,
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Remove from the oven and set aside.
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In a large mixing bowl, add the granulated sugar and flour.
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Whisk until well combined.
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Add in the eggs, lemon zest, and lemon juice.
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Mix until well combined.
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Pour the lemon filling over the shortbread.
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Bake at 350°F for 20-22 minutes or until the lemon filling is set.
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Remove from the oven, and let cool until at room temperature.
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Place in the refrigerator for 2 hours.
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Sift a little powdered sugar on top.
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Serve & enjoy
Try these recipes as well
Strawberry Shortcake Cheesecake
No Bake Lemon Cheesecake
Strawberry Jello Poke Cake
Does the cornstarch makes it crispy?
I wouldn’t say “crispy”, but it definitely adds to the recipe. 🙂
I love lemons and shortbread, so I am thrilled you decided to post your Lemon Bar recipe…they are beautiful as you are too!
Thanks so much Karen!! I hope that you have an amazing week!
When I put it in refrigerator for 2 hours do I need put top covering over 9 1/2 dish ?
Yes, be sure to cover it 🙂
Hi Rosie,
Being the lemon bar lover that I am, I decided to double the recipe for the filling only. As a result, the strangest thing happened; the crust rose to the top and the filling was underneath. Does this occur with the regular recipe?
No, that’s never happened to me.. LOL