These homemade lemon bars are one of my favorite lemon dessert recipes to make throughout the spring and summer months. The warm buttery crust with the thick and gooey tart lemon filling complement each other so nicely. They’re easy to make, with hands-on prep taking just 15-20 minutes. The rest is easy: bake them in the oven, slice them into neat squares, and enjoy the cooled bars for days to come.
Preheat your oven and line a baking pan with parchment paper so that the parchment paper goes up the sides and spills over (see notes).
To make the crust, cream the butter and sugar using a stand mixer or electric hand mixer until light and fluffy. In a separate bowl, combine the flour and salt. Add the flour to the butter mixture until just combined.
With well-floured hands, transfer the dough to your prepared baking dish. Gently flatten the dough into an even layer, building an edge up the side of the pan. Bake the crust until just turning golden brown. Remove from the oven and cool; leaving the oven on.
To make the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the egg mixture over the cooled crust and bake until the filling has set. Remove from the oven and cool at room temperature.
Cut into squares and dust with confectioners' sugar. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.