Easy One-Bowl Lemon Bars

How to Make Easy One-Bowl Lemon Bars

1. 1

   Step 1: Preheat and make the crust

   Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment, leaving an overhang. In the single mixing bowl, stir the melted butter with 1/4 cup of the granulated sugar, 1 cup of the flour, and the salt until a crumbly dough forms; press it evenly into the bottom of the prepared pan. Bake the crust for 12–15 minutes, or until edges are lightly golden, then remove from the oven.

   For this step

   • 1/2 cup (1 stick)unsalted butter (melted)
   • 1 1/4 cupsall-purpose flour (divided)
   • 1/4 tspsalt
   
2. 2

   Step 2: Whisk the lemon filling

   While the crust is baking, leave the same bowl (no extra bowls required) and whisk together the eggs, the remaining 1 cup granulated sugar, fresh lemon juice, lemon zest, and the reserved 2 tablespoons of flour until smooth and glossy. The small flour addition helps the filling set; scrape the mixture over the hot par-baked crust and spread into an even layer.

   For this step

   • 3 largelarge eggs
   • 1/2 cupfresh lemon juice
   • 1 tbsplemon zest (about 1 lemon)
   
3. 3

   Step 3: Bake until set

   Return the pan to the oven and bake for 18–22 minutes, or until the filling is mostly set but still has a slight gentle jiggle in the center. Remove from the oven and let the pan cool on a wire rack until it reaches room temperature.
   
4. 4

   Step 4: Chill to firm

   For clean slices, chill the cooled bars in the refrigerator for at least 1 hour (longer is fine) so the filling fully firms. Chilling also concentrates the lemon flavor and makes removal from the pan easier.
5. 5

   Step 5: Dust and slice

   Lift the bars from the pan using the parchment overhang and dust the top with powdered sugar. Using a sharp knife, slice into 8 bars, wiping the blade between cuts for neat edges, and serve chilled or at room temperature.

   For this step

   • 1/4 cuppowdered sugar (for dusting)
   

1. Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment, leaving an overhang. In the single mixing bowl, stir the melted butter with 1/4 cup of the granulated sugar, 1 cup of the flour, and the salt until a crumbly dough forms; press it evenly into the bottom of the prepared pan. Bake the crust for 12–15 minutes, or until edges are lightly golden, then remove from the oven.
2. While the crust is baking, leave the same bowl (no extra bowls required) and whisk together the eggs, the remaining 1 cup granulated sugar, fresh lemon juice, lemon zest, and the reserved 2 tablespoons of flour until smooth and glossy. The small flour addition helps the filling set; scrape the mixture over the hot par-baked crust and spread into an even layer.
3. Return the pan to the oven and bake for 18–22 minutes, or until the filling is mostly set but still has a slight gentle jiggle in the center. Remove from the oven and let the pan cool on a wire rack until it reaches room temperature.
4. For clean slices, chill the cooled bars in the refrigerator for at least 1 hour (longer is fine) so the filling fully firms. Chilling also concentrates the lemon flavor and makes removal from the pan easier.
5. Lift the bars from the pan using the parchment overhang and dust the top with powdered sugar. Using a sharp knife, slice into 8 bars, wiping the blade between cuts for neat edges, and serve chilled or at room temperature.