Name: Lemon Bars with Shortbread Crust
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (for crust); 3/4 cup unsalted butter, melted; 1/3 cup powdered sugar; 1 cup granulated sugar; 3 large eggs; 1/2 cup fresh lemon juice; 1 tbsp lemon zest; 1/4 cup all-purpose flour (for filling); 1/4 tsp salt; 1 tbsp cornstarch (optional, for smoother filling); Powdered sugar, for dusting

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These lemon bars with a buttery shortbread crust are the perfect balance of tangy and sweet. They’re easy to make, irresistibly fresh, and ideal for any occasion, from casual gatherings to elegant dessert tables. The lemon filling is vibrant and silky, while the crust adds a rich, tender base that practically melts in my mouth.

Why You’ll Love This Recipe

I love how these bars combine zesty lemon flavor with a buttery, melt-in-your-mouth crust. They’re incredibly simple to prepare, yet look and taste like something from a bakery. I also enjoy that they can be made ahead of time and stored easily. Whether I want a refreshing summer dessert or a bright treat in the colder months, these lemon bars never disappoint. Lemon Bars with Shortbread Crust

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsalted butter
Powdered sugar
Granulated sugar
Large eggs
Fresh lemon juice
Lemon zest
Salt
Cornstarch (optional, for extra smooth filling)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking dish with parchment paper.
To make the crust, I mix flour, powdered sugar, and melted butter until a crumbly dough forms. Then I press it firmly into the bottom of the dish.
I bake the crust for about 15–20 minutes until it’s just lightly golden.
While the crust is baking, I whisk together eggs, granulated sugar, lemon juice, zest, a bit of flour, and salt for the filling. Sometimes I add cornstarch for a silkier texture.
Once the crust is out of the oven, I pour the lemon filling over the hot crust.
I return the pan to the oven and bake for another 20–25 minutes, until the center is set and no longer jiggly.
After letting it cool completely, I chill it in the refrigerator for a couple of hours.
I dust the top with powdered sugar before slicing into squares.

Servings and timing

This recipe makes about 16 lemon bars. It takes approximately 15 minutes to prep and 45 minutes total to bake and cool, not including chilling time.

Variations

I sometimes add a splash of vanilla extract to the filling for extra depth.
For a twist, I mix a little coconut into the crust.
If I want something even zestier, I use Meyer lemons when they’re in season.
Adding a berry swirl to the filling before baking makes a gorgeous and fruity variation.

Storage/Reheating

I store the lemon bars in an airtight container in the fridge for up to 5 days. If I’m making them in advance, I freeze them in layers separated by parchment for up to 2 months. I let them thaw in the fridge before serving. Lemon Bars with Shortbread Crust

FAQs

How do I know when the lemon bars are done baking?

I check if the center is set and doesn’t jiggle when gently shaken. A slight golden color around the edges is also a good sign.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but in a pinch, I’ve used bottled juice with decent results. Just make sure it’s 100% lemon juice.

Why is my lemon filling runny?

This usually happens if I don’t bake them long enough. I always make sure the filling is fully set before removing from the oven.

Can I make lemon bars gluten-free?

Yes, I use a gluten-free all-purpose flour blend for both the crust and filling, and it works well.

Do lemon bars need to be refrigerated?

Yes, I always refrigerate them to help them set and stay fresh longer.

Conclusion

These lemon bars with shortbread crust are a classic treat that never fails to impress. The zingy lemon layer paired with the rich, buttery base makes each bite unforgettable. Whether I serve them at parties or enjoy one quietly with tea, they always hit the spot.