These Easy Mile High Lemon Bars are deliciously sweet and tart with the perfect burst of lemon flavor and a rich, buttery shortbread crust all baked into a big thick bar.
This small batch lemon bar recipe makes 4 generous slices, a perfect dessert for two. Make it for an impressive finish to your date night meal.
This recipe uses easy pantry staples with only 3 ingredients for the crust and 4 ingredients for the filling and then topped with just a sprinkling of powdered sugar. Plan ahead as you will need about 2 hours from start to finish.
For a short history on the origin of Lemon Bars click here.
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How to make Easy Lemon Bars:
Preheat the oven to 350 degrees F (180 C).
For the Shortbread Crust:
Line a 6 x 6 inch cake pan with a piece of parchment paper, with some paper sticking out on two sides for easy removal. Click for a 6 x 6 inch cake pan.
Spray the pan and parchment with non-stick spray.
Cream the butter and sugar in a stand mixer with the paddle attachment. Click for a stand mixer.
Add the flour and mix until small crumbles form.
Dump the crust crumbles into the prepared pan and press the crust flat into the pan with your fingers.
Bake for 20 minutes until the crust is just barely browned on top.
While the crust is baking, mix the filling.
For the Lemon Bar Filling:
Beat together the eggs, sugar, lemon juice, and flour.
When the crust is done, pour the filling on top of the crust.
Place back into the oven for 40 minutes or until the filling no longer jiggles when tapped and is set. It should be lightly browned on top as well.
Cool to room temperature or chill in the refrigerator, about 1 hour.
Cut into 4 bars and dust powdered sugar over the top.
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Easy Mile High Lemon Bars
These Mile High Easy Lemon Bars are deliciously sweet and tart with the perfect burst of lemon flavor and a rich, buttery crust in a big thick bar.
Ingredients
For the Shortbread Crust:
- 8 Tablespoons butter (1 stick - room temperature)
- 1/4 cup white sugar
- 1 cup flour
For the Lemon Filling:
- 3 eggs
- 1 1/4 cups white sugar
- 1/2 cup lemon juice
- 1/2 cup flour
- Powdered sugar (for dusting on top)
Instructions
- Preheat the oven to 350 degrees F (180 C).
For the Shortbread Crust:
- Line a 6 x 6 inch cake pan with a piece of parchment paper, with some paper sticking out on two sides for easy removal. Click for a 6 x 6 inch cake pan.
- Spray the pan and parchment with non-stick spray.
- Cream the butter and sugar in a stand mixer with the paddle attachment. Click for a stand mixer.
- Add the flour and mix until small crumbles form.
- Dump the crust crumbles into the prepared pan and press the crust flat into the pan with your fingers.
- Bake for 20 minutes until the crust is just barely browned on top.
- While the crust is baking, mix the filling.
For the Lemon Filling:
- Beat together the eggs, sugar, lemon juice, and flour.
- When the crust is done, pour the filling on top of the crust and place back into the oven for 40 minutes or until the filling no longer jiggles when tapped and is set. It should be lightly browned on top as well.
- Cool to room temperature or chill in the refrigerator, about 1 hour. Cut into 4 bars and dust powdered sugar over the top.
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Nutrition Information:
Yield:
4Amount Per Serving: Calories: 715Saturated Fat: 15gCholesterol: 182mgSodium: 248mgCarbohydrates: 113gFiber: 1gSugar: 75gProtein: 9g
Michele
Sunday 1st of May 2022
This was absolutely delicious. Beautiful crust, lovely tart lemon flavor, and I don’t know if it was supposed to be that way, but it had the tiniest crunchy top. Perfect. It does make 4 substantial sliced. Not just a nibble!
Jorene
Sunday 13th of March 2022
I love anything lemon. As a diabetic, can this be made with Splenda?
Zona
Sunday 13th of March 2022
Hi Jorene, I have not tested this recipe with Splenda but the general rule for this swap is to use half the amount of Splenda Sugar Blend as you would sugar. That would be 1/8 cup in the crust and 1/2 + 1/8 cup in the filling and you can probably just skip the powdered sugar on top. Thanks for your question :)
Jemilah
Tuesday 14th of April 2020
Hi, I tried making this and after creaming together the butter flour, the dough turned out whipped? Any suggestions ?
Zona
Tuesday 14th of April 2020
Hi Jemilah. The dough will be the consistency that you reached. If it didn't turn into small crumbles you may need to add little bits of flour at a time. Then just add it to the pan and press it flat with your fingers. This dough is light and flaky and doesn't need to be rolled out with a rolling pin. I hope that helps :)
Sunshine’s mom
Thursday 25th of July 2019
I made these lemon 🍋 bars today, and it looks just like the pictures! It turned out well—-just a little tart for me. Yes, I will make it again, that’s how good it is. Thank you!
Zona
Friday 26th of July 2019
Glad you liked them, thank you for the comment :)