These lemon bars with shortbread crust are a true classic. They’re bright, buttery, and full of tangy lemon flavor. The creamy lemon filling bakes right on top of a rich, melt-in-your-mouth shortbread crust, creating the perfect balance of sweet and tart. This homemade lemon bars recipe has been in my family for years, and it’s one of those easy recipes that never fails to impress, whether I’m serving it for Easter, a potluck, or a cozy weekend dessert.
Top Reader Reviews
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!
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Very good. I loved the crust
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Shortbread Lemon Bars
I love this homemade lemon bar recipe because it’s simple yet completely foolproof. The shortbread crust for these lemon bars is buttery, tender, and so simple to make. Just mix, press, and bake. No dough chilling required! I whisk together the lemon filling in one bowl (no cooking required!) and pour it over the hot crust to bake into a smooth, custard-like layer.
These lemon shortbread bars have a perfectly balanced texture: crisp base, silky filling, and just the right amount of tang. The key is using fresh lemon juice and aluminum-free baking powder, which keeps the flavor bright and prevents any metallic aftertaste. Once cooled, a generous dusting of powdered sugar makes them bakery-beautiful every time.
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Why I Add Baking Powder to Lemon Bars
Lemon juice is highly acidic, and that acidity can keep eggs from setting properly. My recipe includes a small amount of aluminum-free baking powder to gently balance the acid, helping the filling firm up without curdling. It also keeps the color beautifully vibrant and the texture ultra-creamy. This tiny tweak makes all the difference between runny lemon bars and the perfect, sliceable squares you’ll be proud to serve.
Lemon Bars with Shortbread Crust
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer (optional)
Ingredients
For the Shortbread 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 aluminum-free baking powder *
- Powdered sugar optional, for topping
Instructions
For the Shortbread Crust
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and line with parchment paper. Set aside.
- 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 the crust mixture into the prepared pan.
- Bake for 20-25 minutes, or until just turning golden.
- While the crust bakes, make the filling.
For the Lemon 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.½ cup all-purpose flour, ½ teaspoon aluminum-free baking powder
- Stir this mixture into the egg mixture. (This mixture will be very runny.)
- Once you’ve brought the crust out of the oven, pour this egg mixture over the hot baked crust and immediately place the pan back into the oven to bake for 25 minutes, or until just lightly golden brown on the edges.
- Remove it from the oven and allow it to cool before cutting and serving.
- Lightly dust them with icing sugar to make them look extra fancy.Powdered sugar
Notes
- If you don’t have any parchment paper, I recommend using a glass or ceramic baking pan, as metal can impart a metallic taste. You can also avoid using metal utensils by using a silicone whisk.
- If your crust looks too dry or crumbly before baking, add 1–2 teaspoons of melted butter and mix again. It should just hold together when pressed between your fingers.
- 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.
- For extra lemon punch, stir in 1 tablespoon of finely grated lemon zest with the sugar. It infuses more citrus oils for a brighter flavor.
- 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.
- Once your pan gets to room temperature, you might even want to pop it into the refrigerator for 5-10 minutes before cutting.
How to Make Lemon Bars Step-by-Step
Mix the Flour and Sugar: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray, line with parchment paper, and set aside. If you don’t have parchment to line your pan, I recommend using a glass or ceramic pan, as metal can impart a metallic taste into these lemon bars. 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. Take care not to overwork the dough, or your shortbread crust will be dry and crumbly.
Bake the Shortbread Crust: Press the crust mixture into your prepared baking pan (you can prick it all over with a fork for an even bake, but it’s not necessary since we’re not using any leaveners) and bake in the preheated oven for 20-25 minutes, or until just turning golden. While the crust bakes, make the filling so you’ll be ready to pour it on top of the hot crust!
Beat the Filling: In a large mixing bowl, use an electric hand mixer or whisk (this is another area where you can avoid metal by using silicone instead) 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 aluminum-free baking powder. Stir this mixture into the egg mixture. This mixture will be very runny–this is normal.
Bake the Bars: Once you’ve brought the crust out of the oven, pour this lemon mixture directly over the hot baked crust. This step will help the lemon custard set quickly, which will prevent the crust from floating to the top of the pan as it bakes. Place the pan back into the oven and bake for approximately 25 minutes. The bars should be a light golden brown around the edges with just a touch of jiggle in the center. Take care not to overbake, or the bars will crack on top.
Dust and Serve: Remove your lemon bars from the oven and allow them 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 powdered sugar (try using a fine sieve or sifter) to make them look extra fancy. This will also cover up any imperfections on the surface, which are quite common and totally normal.
How to Store and Freeze
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. I recommend freezing the bars uncut for best results, wrapped tightly in plastic wrap and foil. Lemon bars are best enjoyed slightly cool or at room temperature, so be sure to thaw them overnight in the refrigerator if frozen before slicing and serving.
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