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Lemon Bars with Shortbread Crust

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Bright, tangy lemon bars with a buttery shortbread crust that are easy to make, refreshingly zesty, and perfect for any occasion.

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

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
  2. In a bowl, mix 1 1/2 cups flour, powdered sugar, and melted butter until a crumbly dough forms.
  3. Press the crust mixture firmly into the bottom of the baking dish.
  4. Bake the crust for 15–20 minutes, until lightly golden.
  5. While the crust bakes, whisk together eggs, granulated sugar, lemon juice, lemon zest, 1/4 cup flour, salt, and cornstarch (if using).
  6. Pour the lemon filling over the hot crust immediately after removing it from the oven.
  7. Bake for 20–25 minutes, or until the center is set and no longer jiggly.
  8. Let the bars cool completely, then refrigerate for at least 2 hours.
  9. Dust with powdered sugar before slicing into squares.

Notes

  • Add a splash of vanilla extract to deepen flavor.
  • Mix coconut into the crust for a tropical twist.
  • Use Meyer lemons for a sweeter, more aromatic result.
  • Swirl in berry purée before baking for a fruity variation.

Nutrition

Find it online: https://recipesbyliza.com/lemon-bars-with-shortbread-crust/