Five Ingredients, One Very Happy Kitchen
I created this version on a busy weeknight when the pantry was nearly bare and my sweet tooth was not.
Learn more about DanyRecipes and why I love a shortcut that still tastes homemade. Just five ingredients for easy lemon bars that bake into a tangy, creamy treat.
Why These Easy Lemon Bars Are a Weeknight Hero
This easy lemon bars recipe uses a simple shortcut: a buttery shortbread cookie crust and a sweetened condensed milk filling. There is no zesting marathon and no cooking on the stove, so the bars come together in about 10 minutes of hands-on time.
These lemon bars recipe easy staples fit an 8×8 pan, and the bars are one of my favorite lemon desserts when time is short. They sit happily beside my chewy thumbprint lemon curd cookies on a dessert plate.
Just Five Ingredients
For the crust:
- 2 cups finely crushed shortbread cookies (about 24 cookies)
- 6 tablespoons unsalted butter, melted
For the lemon filling:
- 1 can (14 ounces) sweetened condensed milk
- 3 large egg yolks, at room temperature
- 1/2 cup fresh lemon juice, strained
Optional: powdered sugar for dusting, which is a pantry bonus rather than a core ingredient.
Easy Steps to Lemon Bars
STEP 1
Heat the oven to 350°F and line an 8×8 pan with parchment, leaving an overhang on two sides.
STEP 2
Stir the crushed cookies and melted butter together until the mixture looks like wet sand.
STEP 3
Press the crumbs firmly into the pan and bake for 10 minutes until fragrant and lightly golden.
STEP 4
Whisk the condensed milk, egg yolks, and lemon juice until smooth and slightly thickened.
STEP 5
Pour the filling over the warm crust and bake for 15 to 18 minutes until the edges are set and the center barely jiggles.
STEP 6
Cool on a rack for 30 minutes, chill for at least 2 hours, then lift out and slice into squares.
Serving Ideas and Easy Twists
- Dust with powdered sugar right before serving for a bakery style finish.
- Top each square with a fresh raspberry or a thin lemon slice.
- Serve with my crispy shortbread lemon curd cookies for a buttery crunch beside the creamy bars.
- Swap the shortbread for graham crackers for a classic pie style crust.
- Add a tablespoon of lemon zest to the filling for extra zing.
Quick 5 Ingredient Easy Lemon Bars
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to make removing the bars easier.
- Place the shortbread cookies in a food processor and crush them into fine crumbs. Alternatively, put them in a sealed bag and crush with a rolling pin. Combine the crumbs with the melted butter in a mixing bowl and stir until the texture resembles wet sand.
- Transfer the crumb mixture to the prepared pan. Press firmly and evenly across the bottom to form the crust. Bake for 10 minutes, until fragrant and lightly golden.
- In a mixing bowl, whisk together the sweetened condensed milk, egg yolks, and strained lemon juice until smooth and slightly thickened.
- Pour the lemon filling evenly over the warm shortbread crust. Return the pan to the oven and bake for 15 to 18 minutes, until the edges are set and the center barely jiggles when you gently nudge the pan.
- Remove the pan from the oven and cool on a rack for 30 minutes. Refrigerate for at least 2 hours until completely firm. Lift the bars out using the parchment overhang, optionally dust with powdered sugar, and slice into squares.
Notes
- Crush the shortbread cookies very finely so the crust holds together when sliced.
- Use sweetened condensed milk rather than evaporated milk, as the sweetness and consistency are essential to the filling.
- Strain the lemon juice to remove seeds and pulp for a smooth texture.
- Pre-bake the crust to help it stay crisp beneath the creamy lemon filling.
- Chill the bars completely before cutting for clean, neat squares.
- Wipe your knife between cuts for sharp, tidy edges.
Pro Tips
- Crush the cookies very finely so the crust holds together when sliced.
- Use sweetened condensed milk, not evaporated milk, since the sugar sets the filling.
- Strain the lemon juice so seeds and pulp do not disturb the smooth texture.
- Bake the crust first so it stays crisp under the creamy filling.
- Chill fully before cutting for clean, neat squares.
- Wipe your knife between cuts for sharp edges.
FAQs
Can I make these in a 9×13 pan?
Yes, double the recipe for a 9×13 pan and add about 5 minutes to the filling bake time. Watch for the center to barely wobble.
How should I store them?
Cover and refrigerate for up to 4 days, with parchment between layers. They taste best chilled.
Can I freeze these bars?
Yes, freeze them wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.
Can I use bottled lemon juice?
Fresh juice tastes brighter, so I recommend it. If you must use bottled, choose a pure, not from concentrate variety.
Why is my filling runny?
It likely needed a few more minutes in the oven or a longer chill. The center should barely jiggle when you nudge the pan.
Easy, Sweet, and Ready Fast
Sometimes the best recipes are the simplest ones, and these bars prove it. I hope they save your next busy evening and satisfy your lemon cravings. For more citrus treats, try my melt in your mouth lemon curd cookies, the 5 ingredient glazed lemon curd cookies, or the zesty drop lemon curd cookies.
