5 Ingredient Lemon Bars

If you love desserts that strike the perfect balance between sweet and tangy, these 5 Ingredient Lemon Bars are a must-try. With a buttery shortbread crust and a luscious lemon layer on top, they deliver bright citrus flavor in every bite. Best of all, you only need five simple ingredients to make this classic treat that’s perfect for any occasion — from picnics and bake sales to casual family gatherings.

Ingredients

Shortbread Crust:

• 1 cup salted butter, sliced
• 2 cups all-purpose flour
• 1/2 cup granulated sugar

Lemon Layer:

• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1 cup lemon juice

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, letting the edges hang over the sides for easy removal later.
2. Make the Crust: In a mixing bowl, combine 1 cup of sliced butter, 2 cups flour, and 1/2 cup sugar. Use a pastry cutter or food processor to mix until the texture resembles coarse crumbs. Press this mixture evenly into the bottom of your prepared pan.
3. Bake the Crust: Bake for about 15 minutes or until the edges turn lightly golden.
4. Prepare the Lemon Layer: While the crust bakes, whisk together 1 1/2 cups sugar and 1/4 cup flour in another bowl. Add 4 eggs and 1 cup lemon juice, whisking until smooth and completely combined.
5. Combine and Bake: Pour the lemon mixture over the hot crust, spreading it evenly. Return to the oven and bake for 40–50 minutes, or until the center is set and no longer jiggles.
6. Cool and Serve: Let the bars cool completely at room temperature. Dust with powdered sugar before serving for a classic finish.

Serving and Storage Tips

Serve these lemon bars chilled or at room temperature for the best texture. If you prefer a clean slice, refrigerate them for about 30 minutes before cutting. Dust with powdered sugar just before serving to maintain that fresh look. For storage, keep them in an airtight container in the refrigerator for up to 5 days. If you plan to freeze them, wrap each bar individually in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.

Variations

1. Lime Bars – Substitute lime juice for lemon juice for a tropical twist with a slightly tart and refreshing flavor.
2. Orange Lemon Bars – Mix half orange juice and half lemon juice for a milder, citrusy sweetness.
3. Meyer Lemon Bars – Use Meyer lemons for a sweeter, less acidic flavor that’s smooth and delicate.
4. Coconut Lemon Bars – Add 1/2 cup shredded coconut to the crust for extra texture and a tropical flair.
5. Blueberry Lemon Bars – Fold 1 cup of fresh blueberries into the lemon filling for a fruity surprise in every bite.
6. Raspberry Lemon Bars – Add a thin layer of raspberry jam between the crust and lemon filling for a tangy-sweet combination.
7. Lemon Cream Cheese Bars – Spread a cream cheese layer over the crust before adding the lemon filling for a creamy texture.
8. Gluten-Free Lemon Bars – Use a gluten-free flour blend instead of all-purpose flour for a celiac-friendly dessert.
9. Almond Lemon Bars – Add 1/2 teaspoon almond extract to the crust and sprinkle with slivered almonds before baking.
10. Lavender Lemon Bars – Infuse the lemon juice with culinary lavender for a floral, aromatic twist.
11. Lemon Poppy Seed Bars – Mix 1 tablespoon poppy seeds into the lemon filling for a subtle crunch and bakery-style touch.
12. Lemon Meringue Bars – Top the baked bars with fluffy meringue, then broil until golden brown for a show-stopping dessert.
13. Honey Lemon Bars – Replace half of the sugar with honey for a rich, natural sweetness and deeper flavor.
14. Lemon Basil Bars – Add 1 tablespoon of finely chopped fresh basil to the filling for a refreshing herbal note.
15. Chocolate Lemon Bars – Drizzle melted white or dark chocolate over the cooled bars for a stunning and indulgent finish.

FAQs

1. Can I use bottled lemon juice instead of fresh?
   Fresh lemon juice gives the best flavor, but bottled works in a pinch—just make sure it’s pure lemon juice with no added sugar.
2. Why did my lemon bars crack on top?
   Overbaking or baking at too high a temperature can cause cracks. Bake just until the center is set and no longer jiggles.
3. How do I get clean cuts?
   Chill the bars before slicing and use a sharp knife wiped clean after each cut.
4. Can I double this recipe?
   Yes, simply double the ingredients and use a 9×13-inch pan. Adjust the baking time slightly as needed.
5. Why are my lemon bars runny?
   They may be underbaked or the filling wasn’t mixed thoroughly. Bake until the center is firm.
6. Can I make lemon bars ahead of time?
   Yes, they taste even better the next day. Prepare them a day in advance and refrigerate until ready to serve.
7. Can I make them dairy-free?
   Yes, substitute plant-based butter for regular butter for a dairy-free version.
8. Do lemon bars need to be refrigerated?
   Yes, because of the egg-based filling, it’s safest to store them in the refrigerator.
9. Can I use a different pan size?
   You can use an 8×8-inch pan for thicker bars or a 9×13-inch pan for thinner ones—just adjust baking time accordingly.
10. How do I know when lemon bars are done baking?
    The center should be set and not jiggle when you gently shake the pan. Avoid overbaking to keep the filling soft and luscious.

These 5 Ingredient Lemon Bars are the ultimate easy dessert for lemon lovers. With minimal effort, you can create a bakery-quality treat that’s perfectly sweet, delightfully tart, and always crowd-pleasing. Whether you’re baking for a party or satisfying a citrus craving, this simple recipe guarantees delicious results every time.

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