Easy Lemon Bars
Looking for a sweet and tangy treat that’s also super simple to make? These Easy Lemon Bars are exactly what you need! They’re wonderfully tart and gooey, making them an incredibly delicious choice. These bars are perfect for a bright summer afternoon snack or a delightful dessert after any meal.
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recipe highlights
ingredients and substitutions
Get the full ingredient list and full instructions in the printable recipe card below.
tips & tricks for making these easy lemon bars
- Use Fresh Lemons: This is a big one! Always use fresh lemon juice and add some zest. The stuff in a bottle just won’t give you that bright, zesty, and natural lemon flavor that makes these bars so good.
- Don’t Skimp on Zest: Lemon zest holds a lot of the lemon flavor. Rubbing the zest into the mix with your fingers before adding other ingredients can help release those fragrant oils and make your bars even more lemony.
- Watch the Bake Time: Lemon bar filling can be tricky. You want it to be set, but not overbaked. When it’s done, the edges should be set, and the middle might still have a slight “jiggle” when you gently shake the pan. If you overbake it, the filling can taste eggy or become tough.
- Prevent a Metallic Taste: If you’re using a metal baking pan, line it completely with parchment paper. The acidity from the lemon juice can sometimes react with the metal, which can give your bars a weird taste. Glass or ceramic pans are also good choices.
We added powdered sugar at the very end and we didn’t want to wait and refrigerate them so we sprinkled the powdered sugar after they had cooled slightly and then we sliced right into them.
storage tips & leftovers
Storing lemon bars the right way helps them stay fresh and delicious. Here’s how to do it:
In the Refrigerator (for short-term use):
- Cool Completely: Make sure your lemon bars are totally cool before you put them in the fridge. If they’re still warm, they’ll create moisture, which can make them soggy.
- Airtight Container: Place the cooled and cut lemon bars in a container that seals tightly. This keeps air out and helps them stay fresh.
- Layer with Parchment: If you need to stack them, put a piece of parchment paper between each layer of bars. This stops them from sticking together.
- Powdered Sugar Last: If you’re going to dust them with powdered sugar, wait until just before you serve them. The sugar can dissolve or get sticky in the fridge.
- How Long: Stored this way, lemon bars will stay good for about 5 to 7 days in the refrigerator.
In the Freezer (for longer storage):
- Cool Completely & Don’t Dust: Just like with the fridge, make sure they are fully cool. And skip the powdered sugar if you plan to freeze them, as it can get gummy when thawed.
- Flash Freeze (Optional but Recommended): For best results, place the cut bars on a baking sheet lined with parchment paper, making sure they aren’t touching. Put the tray in the freezer for 1-2 hours until they are solid. This stops them from sticking together when you stack them.
- Wrap Well: Once firm, wrap each individual bar tightly in plastic wrap. Then, add another layer of aluminum foil. This double layer helps protect them from freezer burn and odd smells.
- Airtight Container or Bag: Place the wrapped bars in a freezer-safe container or a heavy-duty freezer bag, squeezing out any extra air from the bag before sealing.
- How Long: Lemon bars can be kept in the freezer for up to 3 to 4 months.
- Thawing: When you’re ready to enjoy them, take them out of the freezer and let them thaw in the refrigerator overnight. You can also let them sit at room temperature for about 30 minutes, but thawing in the fridge is usually better for the texture. Once thawed, you can dust them with fresh powdered sugar if you like.
Looking for more fantastic recipes? Try these Two Ingredient Lemon Bars, Easy Angel Food Cake in a Bundt Pan or these awesome Carrot Cake Cookies.
Also, if you love gooey butter cake, try one of our other variations: Gooey Butter Cake, Kahlua Mocha Gooey Butter Cookies, Eggnog Gooey Butter Cake or Spiced Gingerbread Gooey Butter Cake.
Making Easy Lemon Bars
Please note: Making changes to any recipe as written can result in a recipe failure.
Any substitutions or variations listed are simple or tried and true changes that we think will work in this recipe.
Results are not guaranteed.
Easy Lemon Bars
Ingredients
For the crust:
- 18.25 ounce lemon cake mix
- ½ cup unsalted butter softened
- 1 egg
For the filling:
- 8 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoons vanilla extract
- 2 eggs
- 1 teaspoons lemon juice
- powdered sugar if desired
Instructions
- Preheat your oven to 350 degrees. Spray a 9×13 glass dish with cooking spray.
- In a large bowl, mix together the cake mix, butter and egg. Press into the bottom of your baking dish. In another bowl, combine the cream cheese, sugar, vanilla, eggs and lemon juice.
- Use a whisk and beat until fluffy. Pour evenly over the crust.
- Bake 30-35 minutes. Remove from oven and cool completely in dish
- Sprinkle powdered sugar on top, if desired.
- Cut and Serve.
These are luscious Nicole and your photos are spectacular. These are one of my favorites desserts and it is the perfect choice for SRC!!
I love a good lemon bar … anything lemon really. These look fantastic.
I, too, love anything lemon and these look wonderful! Nice choice for the SRC! (*You might want to take a peek at what I made… 😉 )
these look great – gooey anything is a winner!
I love lemon bars and these look fantastic! Great choice!
Oooooooooh lemon bars, how i love you! These look wonderful. 🙂
I love lemon, too. And anything gooey must be good! These look great.
Your pictures make me want to lick the computer screen. YUMMMM!!! I love lemon bars.
These sound delicious! Beautiful photos, as well!
Anything with lemon in it and I’m your gal! I love the gorgeous yellow colour!
What a delicious way to brighten up the cloudy winter months.
Lemon bars sound awesome right about now. I always like the option of a tart or fruity dessert in the midst of all of the heavy holiday chocolate.