Name: Lemon Bars with Shortbread Crust
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup granulated sugar (for crust); 2 cups all-purpose flour (for crust); 1/4 teaspoon salt; 4 large eggs; 1 1/2 cups granulated sugar (for filling); 1/4 cup all-purpose flour (for filling); 2/3 cup freshly squeezed lemon juice (about 3-4 lemons); Zest of 2 lemons

A bright and tangy lemon filling atop a buttery, crumbly shortbread crust, these lemon bars are the perfect balance of sweet and tart for a refreshing dessert or snack. I love how the smooth lemon curd contrasts with the rich, tender crust — it’s like sunshine in every bite.

Ingredients

For the shortbread crust:

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon salt

For the lemon filling:

4 large eggs

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

2/3 cup freshly squeezed lemon juice (about 3-4 lemons)

Zest of 2 lemons

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

To make the crust, I beat the softened butter and sugar together until light and fluffy. Then I add the flour and salt, mixing until a soft dough forms. I press the dough evenly into the bottom of the prepared pan.

Bake the crust for 18-20 minutes, or until lightly golden around the edges. I remove it from the oven but keep the oven on.

While the crust bakes, I whisk together the eggs, sugar, flour, lemon juice, and lemon zest in a medium bowl until smooth and well combined.

I pour the lemon filling over the hot crust and return the pan to the oven. Bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.

After baking, I let the bars cool completely in the pan on a wire rack. Once cooled, I refrigerate them for at least 2 hours to fully set before cutting into bars.

Before serving, I like to dust the bars with powdered sugar for an extra touch.

Servings and timing

This recipe makes 12 bars. Prep time takes about 15 minutes, with 45 minutes of baking. Including cooling and chilling, the total time is roughly 1 hour.

Variations

I sometimes add a bit of fresh thyme or rosemary to the crust for a subtle herbal note. Another favorite tweak is to swap out some of the lemon juice with lime juice for a citrus twist. For a gluten-free version, I substitute the all-purpose flour in the crust with a gluten-free blend, which works well but slightly changes the texture.

Storage/reheating

I keep leftover lemon bars in an airtight container in the fridge for up to 4 days. Because of the lemon filling, I don’t recommend freezing them as the texture can change. I usually serve them chilled, but if I want a softer bite, I let them sit at room temperature for 10-15 minutes before eating.

FAQs

How do I know when the lemon filling is done?

I look for the filling to be set and no longer jiggly in the center. It should have a slight firmness but still be a bit creamy.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best bright flavor, but in a pinch, bottled lemon juice works. Just be sure to adjust the amount slightly and taste as you go.

What can I use if I don’t have parchment paper?

I’ve used a well-greased baking pan or sprayed it with non-stick spray, but parchment paper makes removing the bars much easier.

Can I make these bars ahead of time?

Yes! I often make them the day before and let them chill overnight in the fridge. The flavors deepen, and they cut more cleanly.

How can I make the crust more crumbly?

I make sure to use softened butter and avoid overmixing the dough. You can also chill the dough before baking for a firmer, crumblier texture.

Conclusion

Making lemon bars with a shortbread crust is one of my favorite ways to bring a little zest and sunshine into the kitchen. The balance of tangy lemon and buttery crust is irresistible and always impresses guests or satisfies my own craving for a fresh, bright dessert. I’m confident that once I try this recipe, it’ll become a staple in my baking rotation too.

Lemon Bars with Shortbread Crust