Lemon Bars with Buttery Shortbread Crust

Bright, tangy, and perfectly sweet, Lemon Bars with Buttery Shortbread Crust are the ultimate dessert for citrus lovers. The combination of a crisp, buttery base and a silky lemon custard topping creates the perfect balance of texture and flavor.

Every bite delivers that fresh, sunny zing that instantly lifts your mood — making these bars an all-time favorite for spring, summer, and beyond.

Why I Love This Recipe

I love this recipe because it’s refreshing, nostalgic, and beautifully simple. The shortbread crust melts in your mouth, while the lemon filling is just the right balance between tart and sweet.

It’s one of those desserts that feels homemade yet elegant — a recipe that never fails to impress guests or satisfy your sweet tooth.

Why It’s a Must-Try Dish

This lemon bar recipe is a must-try because:

• It’s easy to make with simple pantry ingredients.
• The texture contrast — buttery crust + velvety lemon filling — is divine.
• It’s perfect for any occasion: picnics, potlucks, or tea-time treats.
• The flavor is bright, tangy, and addictive.
• You can make it ahead of time and serve chilled.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 40–45 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours
• Servings: 16 squares (depending on cut size)
• Calories: Approximately 210 kcal per bar

Cuisine & Course

• Cuisine: American
• Course: Dessert / Tea-time treat

Ingredients

For the Shortbread Crust:

• 1 cup (230 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• ¼ teaspoon salt

For the Lemon Filling:

• 1½ cups (300 g) granulated sugar
• ¼ cup (30 g) all-purpose flour
• 4 large eggs
• ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest

For Topping:

• Powdered sugar, for dusting

Simple Cooking Directions

1. Prepare and bake the buttery shortbread crust.
2. Whisk together the lemon filling and pour it over the hot crust.
3. Bake again until set, then cool completely.
4. Dust with powdered sugar, slice, and serve.

Step-by-Step Preparation Method

Step 1: Preheat and Prepare the Pan

• Preheat oven to 350°F (175°C).
• Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.

Step 2: Make the Shortbread Crust

• In a large bowl, beat butter and sugar together until creamy and smooth.
• Add flour and salt, mixing until a soft dough forms.
• Press the dough evenly into the prepared pan using your fingertips or the back of a spoon.
• Bake for 18–20 minutes, or until lightly golden around the edges.

Step 3: Prepare the Lemon Filling

• In another bowl, whisk together sugar and flour to prevent clumping.
• Add eggs, lemon juice, and zest, whisking until fully combined and smooth.

Step 4: Bake the Lemon Bars

• Pour the lemon mixture over the hot crust immediately after it comes out of the oven.
• Return to the oven and bake for another 20–25 minutes, or until the center is set and no longer jiggly.
• Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours before slicing.

Step 5: Serve and Garnish

• Once fully cooled, lift the bars from the pan using parchment overhang.
• Dust generously with powdered sugar.
• Slice into neat squares or rectangles and serve chilled.

How to Serve

• Serve cold or slightly chilled for the best texture.
• Pair with a cup of hot tea, iced coffee, or a glass of lemonade for a refreshing treat.
• Add a lemon slice or mint leaf on top for a decorative touch if serving at gatherings.

Additional Recipe Tips

• Use fresh lemon juice for the brightest flavor — bottled juice just doesn’t compare.
• For extra tang, add an additional ½ tablespoon lemon zest to the filling.
• Ensure the crust is slightly warm when adding the filling — this helps both layers bond perfectly.
• Chill before cutting for clean, sharp edges.
• Wipe the knife clean between slices for perfect presentation.

Recipe Variations

1. Lime Bars – Substitute lime juice and zest for a tropical twist.
2. Meyer Lemon Bars – Use Meyer lemons for a sweeter, less tart flavor.
3. Berry Lemon Bars – Add a thin layer of raspberry or blueberry preserves over the crust before pouring the filling.
4. Coconut Lemon Bars – Sprinkle shredded coconut on top before baking.
5. Gluten-Free Lemon Bars – Use almond or gluten-free flour blend for the crust.

Freezing and Storage

• Refrigerator: Store lemon bars in an airtight container for up to 5 days.
• Freezer: Freeze individually wrapped bars (without powdered sugar) for up to 2 months.
  • Thaw overnight in the refrigerator before serving and dust with powdered sugar right before eating.

Special Equipment Needed

• 8×8-inch or 9×9-inch baking pan
• Electric mixer or whisk
• Mixing bowls
• Zester and juicer for lemons
• Parchment paper
• Fine mesh sieve (optional, for dusting sugar)

FAQ

Q1: Why is my crust crumbly or dry?
A: Make sure to measure flour accurately and press the dough firmly into the pan before baking.

Q2: Can I make them less sweet?
A: Yes, reduce sugar in the filling by ¼ cup for a tangier taste.

Q3: My lemon filling cracked — what happened?
A: Overbaking or baking at too high a temperature can cause cracks. Bake just until the center is set.

Q4: Can I double this recipe?
A: Absolutely! Double the ingredients and bake in a 9×13-inch pan, adjusting the baking time slightly (add about 5–8 minutes).

Conclusion

These Lemon Bars with Buttery Shortbread Crust are sunshine in dessert form — bright, zesty, and perfectly balanced with sweetness and tang. The buttery crust complements the smooth lemon curd layer beautifully, making every bite pure joy. Whether you’re hosting guests, celebrating a special day, or simply craving a taste of something fresh and citrusy, these bars are guaranteed to delight and impress.