🍋 Classic Lemon Bars with Buttery Shortbread Crust
Bright, tangy lemon filling on top of a rich, buttery shortbread base—simple, bakery-style lemon bars.
🧈 Ingredients
Shortbread Crust
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract (optional)
Lemon Filling
- 1½ cups (300 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 4 large eggs
- ⅔ cup (160 ml) fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- Powdered sugar, for dusting
👩🍳 Instructions
1. Prepare the oven
- Preheat oven to 350°F (175°C)
- Line a 9×13-inch baking pan with parchment paper (leave overhang for easy removal)
2. Make the shortbread crust
- In a bowl, cream together butter and sugar until smooth.
- Mix in flour, salt, and vanilla until a soft dough forms.
- Press evenly into the bottom of the pan.
- Bake for 18–22 minutes, until lightly golden.
3. Make the lemon filling
- In a bowl, whisk sugar and flour together.
- Add eggs and whisk until smooth.
- Stir in lemon juice and lemon zest.
4. Bake the bars
- Pour filling over hot crust immediately after it comes out of the oven.
- Return to oven and bake for 20–25 minutes, until the center is set (slight jiggle is okay).
5. Cool completely
- Let cool at room temperature.
- Refrigerate at least 2 hours for clean slicing.
6. Finish and serve
- Dust with powdered sugar.
- Cut into squares or rectangles.
🍋 Tips for perfect lemon bars
- Use fresh lemon juice (bottled won’t taste as bright)
- Chill before cutting for sharp edges
- Don’t overbake the filling—it should stay soft and slightly creamy
- Add extra zest for stronger lemon flavor
If you want, I can also make:
- Extra tart “bakery-style” lemon bars
- Keto/low-sugar lemon bars
- Lemon coconut or raspberry swirl version