Simple and easy to make, my lemon bars with shortbread crust are a delicious homemade treat. They’re full of bright and zesty flavor from real lemons, plus a deliciously buttery shortbread crust. This recipe is a family favorite that’s been passed down for generations.
These lemon bars with shortbread crust are deliciously buttery, creamy, and delicate. I love that I don’t have to babysit the lemon curd on the stovetop– I just mix it together, pour it over the crust, and bake! These bars have the perfect balance of sweet and tart flavors and are so simple to make.
What’s in This Lemon Bars with Shortbread Crust Recipe?
- Flour: All-purpose flour gives both the crust and the filling structure.
- Butter: Salted butter creates the most delicious shortbread crust.
- Sugar: Powdered sugar sweetens the crust and makes the perfect topping for these bars, while granulated sugar sweetens the filling.
- Eggs: Eggs thicken the filling and help give it structure.
- Lemon Juice: Fresh lemon juice adds a perfectly tart flavor.
- Baking Powder: Ensures the filling doesn’t turn out too dense.
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How to Store and Reheat
Store leftover lemon bars with shortbread crust in an airtight container or Ziplock bag in the refrigerator for up to 5 days or in the freezer for up to 3 months. Lemon bars are best enjoyed slightly cool or at room temperature, so be sure to thaw them overnight in the refrigerator if frozen.
Tips for Success
- Use room-temperature eggs and lemon juice if you can. These will combine more easily with the other ingredients, but if you use cold, it won’t affect the taste or texture.
- To get the highest yield from your lemon(s), microwave it for 10 seconds before cutting and squeezing.
- These lemon bars can be made with other citrus fruits. Meyer lemons, grapefruits, and blood oranges all work great. For the best flavors, use fresh juice rather than bottled.
- To tell when the bars are done baking, give the baking pan a bit of a jiggle– the bars should jiggle just a little bit, like cheesecake or jello, but still be fairly set. If they are too jiggly and seem liquid-y, they aren’t done yet, so keep baking. The crust edges will also be slightly golden brown.
- If your bars crack on top, it likely means they were overbaked– either too long, at too high of a temperature, or both. 350°F is perfect for this recipe, so just keep an eye on them and don’t let them cook too long.
- Let the bars cool completely before cutting them. For clean slices, dip a knife in warm water and dry it off before each cut.
Top Reader Review
- “This is the BEST lemon bar recipe I have ever tried. I now make these at least once a month for different events and activities. And, everyone always asks for the recipe. I do grate some lemon zest on top. It adds to the flavor and looks nice. It’s perfect!” -Celia
Lemon Bars with Shortbread Crust
Ingredients
For the Bottom Crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup salted butter room temperature and cut into cubes (2 sticks)
For the Lemon Filling
- 4 large eggs
- 2 cups granulated sugar
- ⅓ cup lemon juice (from 1-2 lemons)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
For Garnish
- Powdered sugar
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer (optional)
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and line with parchment paper. Set aside.
- Make the crust. Mix together the flour and powdered sugar in a large bowl.2 cups all-purpose flour, ½ cup powdered sugar
- Using your fingers, cut the butter into the mixture until it clings together and is crumbly.1 cup salted butter
- Press this mixture into the prepared pan and bake 20-25 minutes, until just turning golden.
- While the crust bakes, make the filling.
- In a large mixing bowl, use an electric hand mixer or whisk to beat together the eggs, sugar, and lemon juice. (If you love lemon, feel free to use a little more juice!)4 large eggs, 2 cups granulated sugar, ⅓ cup lemon juice
- In a separate bowl, stir together the flour and baking powder. Stir this mixture into the egg mixture. (This mixture will be very runny.)½ cup all-purpose flour, ½ teaspoon baking powder
- Once you’ve brought the crust out of the oven, pour this egg mixture over the baked crust.
- Place the pan back into the oven and bake for approximately 25 minutes. It should be a light golden brown.
- Remove it from the oven and allow it to cool before cutting and serving. Once your pan gets to room temperature, you might even want to pop it into the refrigerator for 5-10 minutes before cutting.
- Lightly dust them with icing sugar (try using a fine sieve or sifter) to make them look extra fancy.Powdered sugar
Notes
How to Make Lemon Bars with Shortbread Crust Step-by-Step
Mix the Crust: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray, line with parchment paper, and set aside. Mix together 2 cups of all-purpose flour and ½ cup of powdered sugar in a large bowl.
Cut in the Butter: Using your fingers or a pastry cutter, cut 1 cup of cold salted butter into the mixture until it clings together and is crumbly.
Bake the Crust: Press this mixture into the prepared pan and bake for 20-25 minutes, until just turning golden.
Beat the Filling: In a large mixing bowl, use an electric hand mixer or whisk to beat together 4 large eggs, 2 cups of granulated sugar, and ⅓ cup of lemon juice. (If you love lemon, feel free to use a little more juice!)
Thicken the Filling: In a separate bowl, stir together ½ cup of all-purpose flour and ½ teaspoon of baking powder. Stir this mixture into the egg mixture. (This mixture will be very runny.)
Bake the Bars: Once you’ve brought the crust out of the oven, pour this egg mixture over the baked crust. Place the pan back into the oven and bake for approximately 25 minutes. It should be a light golden brown.
Dust and Serve: Remove it from the oven and allow it to cool before cutting and serving. Once your pan gets to room temperature, you might even want to pop it into the refrigerator for 5-10 minutes before cutting. Lightly dust them with icing sugar (try using a fine sieve or sifter) to make them look extra fancy.
Or….you can throw a whole washed lemon in the blender with your eggs and sugar. Makes wonderfully tart lemon bars!
Thats an awesome idea, I have never heard that! How fun and easy.
My go to recipe when I want something Sweet!
Love to hear that!
Very good. I loved the crust
We’re so glad you enjoyed it, Marcy! Thanks so much for stopping by!
This is the BEST lemon bar recipe I have ever tried. I now make these at least once a month for different events and activities. And, everyone always asks for the recipe. I do grate some lemon zest on top. It adds to the flavor and looks nice. It’s perfect!
Absolutely delicious! They were a HIT. I will definitely be keeping this recipe in my back pocket.