These classic lemon bars have a buttery shortbread crust, a luscious lemon curd filling, and are topped with a dusting of powdered sugar. Each bite will melt in your mouth with the best lemon flavor!
These lemon shortbread bars have a creamy lemon filling that's inspired by my best lemon curd recipe. Both fresh lemon juice and lemon zest are used to create a big and bright lemon flavor.
The lemon layer also offers a perfect balance to the buttery shortbread crust it sits on.
Looking for more delicious lemon recipes? Then check out these: mini lemon cheesecakes, lemon sugar cookies, and lemon sheet cake.
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Why You'll Love These Bars
- Fresh lemons are used in the tangy lemon curd.
- The shortbread crust is buttery and soft.
- Each bite is perfectly tart and sweet.
- They're easy to make; no stand mixer needed.
- You won't have any leftovers--they're that good!
If you're looking for a bright and refreshing treat this Sping or Summer, then I highly recommend this lemon bar recipe. They're simple to make and so delicious!
Serve them with a dusting of powdered sugar or even some homemade whipped cream for an extra touch of sweetness.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: The base and structure for the crust. A little is used in the lemon filling for thickness.
- Unsalted Butter: This gives the shortbread crust a delicious buttery flavor.
- Baking Powder: Helps the bars to slightly rise when baking.
- Lemons: Using both fresh lemon juice and zest will provide a very lemony filling. Do not use store-bought lemon juice
- Eggs: 3 large eggs are used to provide body to the filling.
Instructions
Here are the step by step instructions on how to make these homemade lemon bars.
Step 1: Make the crust. In a medium bowl, mix together the flour, melted butter, powdered sugar, vanilla extract, and salt using a wooden spoon.
Then press the crust into the prepared baking pan and bake for 16-20 minutes, or until lightly golden brown.
Step 2: Make the filling. In a large bowl, whisk together the sugar, flour, baking powder, and salt. Then mix in the fresh lemon juice, lemon zest, and eggs until combined.
Step 3: Bake. Reduce the oven temperature to 325 degrees and pour the lemon mixture over the hot crust. Bake for 15-18 minutes or until the middle is set.
Step 4: Cool the bars. Allow the bars to cool for 1 hour at room temperature and then for an additional 2 hours in the refrigerator.
Step 5: Serve. Dust with powdered sugar once completely cooled and slice into bars.
Storage Tips
Keep any leftover lemon squares in an airtight container in the refrigerator for up to 5 days.
You could also cover your pan with plastic wrap to help keep the bars fresh.
Expert Baking Tips
- Baking Pan: Line an 8x8-inch baking pan with aluminum foil, allowing a little to come up the sides. This will help with removing the bars. Then generously spray the foil and the sides of the pan with non-stick spray.
- Lemons: Use fresh lemons for this recipe. It has the best flavor, plus you'll need the zest as well. You'll need about 3 medium-sized lemons.
- Lemon Squeezer: I highly recommend this lemon squeezer. It's a lifesaver for me when I bake anything with lemons! Plus, you can use it for other citrus fruit as well.
- Oven Temperature: The crust will be baked at 350 degrees. Then lower the temperature to 325 degrees when the lemon layer is added to the crust. This helps the lemon filling to not overcook.
- Cooling: Before slicing and serving, the bars need to be completely cooled and set. Cool at room temperature for 1 hour, and then an additional 2 hours in the refrigerator.
Recipe FAQs
They're done baking when the middle is set and doesn't jiggle when moved.
Yes they do. They're also best when served cold.
I like to use a pastry scraper to get clean and even cuts, but you could also use a sharp knife.
Definitely! Just be sure to thoroughly grease it with non-stick cooking spray.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy baking!
More Fruit Lover Recipes
📖 Recipe
Lemon Bars with Shortbread Crust
Equipment
- 8x8 inch baking pan
- Foil
- Non-Stick Spray
- Lemon Squeezer
- Mixing Bowls
Ingredients:
Shortbread Crust
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Lemon Filling
- 1 cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 large eggs
- powdered sugar, optional for dusting over cooled lemon bars
Instructions:
- Preheat the oven to 350 degrees. Line an 8x8-inch baking pan with foil, allowing a little to come up the sides. Then spray the sides of the pan and the foil with non-stick spray.
Shortbread Crust
- In a medium bowl, mix together the flour, melted butter, powdered sugar, vanilla extract, and salt with a wooden or rubber spatula. Press the dough into the prepared pan with your fingers and bake for 16-20 minutes or until the edges start to turn light brown.
Lemon Filling
- In a large bowl, whisk together the sugar, flour, baking powder, and salt. Then add the lemon juice, lemon zest, and the eggs and whisk until combined.
- When the crust is done, reduce the oven temperature to 325 degrees. Pour the lemon filling over the hot crust and bake for 15-18 minutes or until the middle is set and does not jiggle when you move the pan. Allow the bars to cool at room temperature for 1 hour, then place them into the refrigerator to cool for another 2 hours.
- Once the bars have completely set and cooled, use the extra foil that is along the sides of the pan to pull the bars out. Dust the bars with powdered sugar and cut into squares. Use a butter knife or a serrated knife to cleanly cut the bars. Wipe the knife clean after each cut.
- Keep any leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
Notes:
- Baking Pan: Line an 8x8-inch baking pan with aluminum foil, allowing a little to come up the sides. This will help with removing the bars. Then generously spray the foil and the sides of the pan with non-stick spray.
- Lemons: Use fresh lemons for this recipe. It has the best flavor, plus you'll need the zest as well. You'll need about 3 medium-sized lemons.
- Lemon Squeezer: I highly recommend this lemon squeezer. It's a lifesaver for me when I bake anything with lemons! Plus, you can use it for other citrus fruit as well.
- Oven Temperature: The crust will be baked at 350 degrees. Then lower the temperature to 325 degrees when the lemon layer is added to the crust. This helps the lemon filling to not overcook.
- Cooling: Before slicing and serving, the bars need to be completely cooled and set. Cool at room temperature for 1 hour, and then an additional 2 hours in the refrigerator.
Nutrition
Recipe originally published in March of 2020.
I use parchment paper to line my tin but never grease it.
I don’t sprinkle the icing sugar on them until I am serving them. Looks nicer. I always have my filled shaker handy.
These are delicious.
Omg, these look amazingly good! I haven't made lemon bars in so long but now I have to. I love lemon baked goods and know I will love these too!
Can I just say wow. This dessert has always intimidated me and you make it so easy with the step by step instructions and the beautiful pictures. Thank you so much a must for my husband this Valentine's Day.
Thank you so much, Gabriela!!
These lemon bars sound amazing. Can't wait to try the recipe.
I absolutely love making lemon bars. These are the most requested desserts in my family.
Best Lemon Bars I have eaten. I simply cant seem to put them down once I start. The crust in yummy.
Oh why thank you:)
These are the best! Perfect in every way!
Thanks:)