Here’s a classic lemon bars with shortbread crust recipe—bright, tangy filling and a buttery, tender base. 🍋
Lemon Bars with Shortbread Crust
Ingredients
Shortbread Crust
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
Lemon Filling
- 4 large eggs, room temperature
- 1½ cups (300 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- ⅔ cup (160 ml) fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- Powdered sugar, for dusting
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.
2. Make the Crust
- Cream butter and sugar until light and fluffy.
- Mix in flour and salt until a soft dough forms.
- Press evenly into the prepared pan.
- Bake 18–20 minutes, until lightly golden.
3. Make the Filling
- Whisk eggs and sugar until smooth.
- Whisk in flour, then lemon juice and zest.
- Pour filling over the hot crust.
4. Bake Again
- Return to oven and bake 22–25 minutes, until the center is just set (no jiggle).
5. Cool & Serve
- Cool completely at room temperature, then chill 1–2 hours for clean slices.
- Lift out, cut into bars, and dust with powdered sugar.
Tips for Perfect Lemon Bars
- Fresh lemon juice only—bottled won’t taste the same.
- Don’t overbake; the filling should set but stay soft.
- For extra tang, add 1–2 tbsp more lemon juice or zest.
If you want, I can share a Meyer lemon version, gluten-free crust, or a thicker bakery-style bar variation.
