Lemon Bars with a Buttery Shortbread Crust That's Actually Easy to Make
These homemade lemon bars feature a buttery shortbread crust and a bright, tangy curd filling. The crust is pre-baked for crispness, and the filling sets in about 22 minutes at 350°F.
Equipment
- 8x8 baking pan
- Electric Mixer
- Mixing Bowls
- Citrus juicer
- Fine-mesh strainer
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Crust
- 1/2 cup Unsalted Butter (room temperature)
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
For the Filling
- 1/2 cup Lemon Juice from 2-3 lemons
- 1 tbsp Lemon Zest (finely grated)
- 3 large Eggs (room temperature)
- 1 1/2 cups Granulated Sugar
- 1/2 cup All-Purpose Flour (sifted)
- Powdered Sugar (for dusting)
Instructions
- Make the shortbread crust: In a medium bowl, beat the room‑temperature butter and powdered sugar until creamy and light, about 1 minute. Add the 1 cup of flour and mix until just combined—the dough will be dry and crumbly. Turn it into the prepared pan and press it evenly into the bottom. Use the flat bottom of a measuring cup to really compact it. This step is crucial—a loose crust will fall apart when you cut the lemon bars.
- Bake the crust: Bake for 15–18 minutes, until it looks set and the edges are just barely golden. Don't let it get too dark—we still have another bake. Remove from the oven but keep the oven on.
- Make the lemon filling: While the crust bakes, whisk the eggs and granulated sugar together in a large bowl until well blended. Add the lemon juice, lemon zest, and the sifted 1/2 cup of flour. Whisk until smooth—no lumps allowed.
- Assemble and bake: Pour the filling over the hot crust (this helps it set evenly). Bake for 20–25 minutes, until the filling is set around the edges but still has a slight jiggle in the center when you shake the pan. Think of a baked cheesecake—that gentle wobble is exactly what you want.
- Cool completely: Let the lemon bars cool in the pan on a wire rack for 15 minutes, then refrigerate for at least 2 hours—this is critical for clean slices. Once chilled, lift out using the parchment handles and transfer to a cutting board.
- Dust and serve: Sift a generous layer of powdered sugar over the top right before serving. Use a sharp, wet knife (wipe clean between cuts) for the neatest squares.
Notes
1. Line your pan properly: Use enough parchment to create paper 'handles' over the sides. Without them, you'll struggle to lift the lemon bars out cleanly.
2. Don't overmix the crust: Stop as soon as the flour disappears. Overworking develops gluten and makes the shortbread tough—we want tender, not tough.
3. Room‑temperature eggs really matter: Cold eggs can cause the sugar mixture to seize, giving you a grainy texture. If you forget to pull them out, place them in a bowl of warm water for 5 minutes.
4. Let the lemon bars chill fully before slicing: I know it's tempting to cut into them while they're still warm—but the filling needs that chill time to set. At least 2 hours in the fridge.