Lemon bars with a shortbread crust are a delightful dessert that strikes the perfect balance between sweet and tangy flavors. Whether you're a beginner or an experienced baker, this recipe is simple yet decadent, perfect for any occasion. These lemon bars have a buttery, melt-in-your-mouth shortbread base paired with a bright, zesty lemon topping that’s impossible to resist. Keep reading to discover how to make this delicious treat, including variations, tips, and tricks for the best lemon bars ever!

What Are Lemon Bars with Shortbread Crust?
Lemon bars with shortbread crust are a type of dessert bar that combines a rich, buttery shortbread crust with a tangy lemon filling. The shortbread base is typically made with a simple mixture of butter, flour, and sugar, which is baked until golden and firm. The lemon topping, on the other hand, is made with a combination of lemon juice, eggs, sugar, and flour, creating a sweet yet tart layer that beautifully complements the rich crust. Once cooled, the lemon bars are usually dusted with powdered sugar for extra sweetness and a touch of elegance.
Ingredients List for the Shortbread Crust
To create the perfect base for your lemon bars, you'll need a few key ingredients that you likely already have in your pantry. The shortbread crust is all about simplicity and richness, so it's essential to use high-quality ingredients for the best flavor.
- 1 cup unsalted butter, softened: Butter is the foundation of the shortbread crust. Its creamy, rich texture helps form the buttery layer that contrasts with the tangy lemon topping.
- 2 cups all-purpose flour: Flour provides the structure for the shortbread crust. Make sure to measure it carefully to avoid a crumbly or dense base.
- ½ cup powdered sugar: Powdered sugar adds a touch of sweetness without being too overwhelming. It also helps create a smoother, more delicate shortbread texture.
- ¼ teaspoon salt: Salt enhances the flavor of the shortbread and balances out the sweetness in the crust.
Ingredients List for the Lemon Filling
The lemon filling is where these bars really shine. Tart, sweet, and bursting with fresh lemon flavor, this layer perfectly complements the buttery shortbread base.
- 1 ½ cups granulated sugar: The sugar balances out the tartness of the lemon juice, creating the perfect sweet-tart filling.
- ¼ cup all-purpose flour: Flour helps thicken the lemon layer so it sets firmly on top of the crust without being too runny.
- 4 large eggs: Eggs act as a binder, giving the lemon layer a creamy, custard-like texture.
- ⅔ cup fresh lemon juice: Freshly squeezed lemon juice is essential for a bright, zesty flavor. Bottled juice simply won't give the same fresh taste.
- Zest of 2 lemons: Lemon zest adds an extra punch of citrus flavor and aroma to the filling.
Substitutions and Variations
If you want to switch things up or cater to specific dietary needs, there are several substitutions and variations you can try while still maintaining the delicious essence of lemon bars.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make the shortbread crust gluten-free.
- Dairy-Free Option: You can use vegan butter in place of regular butter to make these bars dairy-free. Be sure to choose a high-quality vegan butter that mimics the richness of real butter.
- Lower Sugar Option: If you’re trying to cut back on sugar, consider using a sugar substitute like erythritol in place of granulated sugar in the lemon filling and powdered sugar in the crust. Just be mindful that sugar substitutes can alter the texture slightly.
- Add Fresh Berries: For an extra twist, scatter fresh raspberries, blueberries, or blackberries over the lemon filling before baking for a fruity variation.
- Lime Bars: Swap out the lemon juice and zest for lime to create a tangy lime bar that offers a slightly different citrus flavor.
Step-by-Step Cooking Instructions

The process of making lemon bars with a shortbread crust is simple and straightforward. Follow these step-by-step instructions for the perfect batch.
Step 1: Preheat the Oven and Prepare the Baking Pan
Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or line it with parchment paper, leaving some overhang to easily lift the bars out once baked.
Step 2: Make the Shortbread Crust
In a large mixing bowl, cream together the softened butter and powdered sugar until smooth. Gradually add the flour and salt, mixing until a soft dough forms. Press the dough evenly into the bottom of the prepared baking pan. Use your hands or a flat-bottomed glass to smooth out the surface. Bake the crust for 18-20 minutes, or until the edges are lightly golden.
Step 3: Prepare the Lemon Filling
While the crust is baking, prepare the lemon filling. In a medium mixing bowl, whisk together the sugar and flour until combined. Add the eggs, lemon juice, and lemon zest, whisking until the mixture is smooth and well combined.
Step 4: Pour and Bake
Once the crust is done baking, remove it from the oven. While still warm, pour the lemon filling over the top of the shortbread crust. Place the baking dish back into the oven and bake for another 20-25 minutes, or until the lemon filling is set and no longer jiggles when gently shaken.
Step 5: Cool and Dust with Powdered Sugar
Let the lemon bars cool completely in the pan. Once cooled, dust the top with powdered sugar for a beautiful finishing touch. For best results, chill the bars in the refrigerator for about an hour before slicing.
How to Cook Lemon Bars: A Step-by-Step Guide
Here’s a quick recap of the steps to cook perfect lemon bars with a shortbread crust:
- Preheat oven to 350°F (175°C) and grease or line your baking pan.
- Make the shortbread crust: Mix butter, powdered sugar, flour, and salt. Press the dough into the pan and bake for 18-20 minutes.
- Prepare the lemon filling: Whisk together sugar, flour, eggs, lemon juice, and lemon zest until smooth.
- Bake the bars: Pour the lemon filling over the warm crust and bake for another 20-25 minutes until set.
- Cool, dust with powdered sugar, and chill before slicing.
Common Mistakes to Avoid
Here are some common pitfalls to watch out for when making lemon bars:
- Not measuring the ingredients accurately: The balance between the buttery crust and tangy filling is key, so be precise when measuring both the crust and filling ingredients.
- Over-baking or under-baking the lemon filling: If you under-bake, the filling may remain runny. If over-baked, the filling may crack. Keep an eye on it and remove from the oven when just set.
- Using bottled lemon juice: Fresh lemon juice is essential for the best flavor. Bottled juice can be too tart or lack the freshness needed for this dessert.
- Not allowing the bars to cool: Don’t rush the cooling process. The lemon bars need to cool and chill completely before cutting to ensure clean slices.
Serving and Presentation Tips
Lemon bars are visually stunning when dusted with powdered sugar and cut into neat squares or rectangles. Here’s how you can make them look even more enticing:
How to Serve Lemon Bars
Lemon bars are best served chilled, straight from the refrigerator. Cut the bars into even squares using a sharp knife. Wipe the knife clean between each cut to ensure neat edges. You can serve the lemon bars on a platter with fresh berries for a pop of color or alongside a dollop of whipped cream for extra indulgence.
Presentation Ideas for Lemon Bars
- Powdered Sugar Dusting: Use a fine-mesh sieve to dust powdered sugar evenly over the top of the cooled lemon bars for a classic, elegant finish.
- Citrus Garnish: Add a thin lemon slice or a small curl of lemon zest on top of each bar for an extra decorative touch.
- Fresh Berries: Arrange fresh raspberries or blueberries on top of the bars or around the platter to enhance the visual appeal.
Lemon Bar Recipe Tips
- Chill before cutting: For the cleanest slices, refrigerate the lemon bars for at least an hour before cutting.
- Prevent sticking: Line your pan with parchment paper, leaving some overhang so you can easily lift the bars out of the pan once they’re cooled.
- Double the recipe: If you're serving a large crowd, simply double the recipe and use a larger baking pan.
Frequently Asked Questions (FAQs)
Can I freeze lemon bars?
Yes! Lemon bars freeze very well. After they’ve cooled, cut them into squares, wrap them tightly in plastic wrap, and store them in a freezer-safe container. They’ll keep for up to 3 months. Thaw in the fridge before serving.
Why is my lemon filling runny?
If your lemon filling is runny, it’s likely undercooked. Make sure to bake the bars until the filling is just set and no longer jiggles when gently shaken.
Can I make lemon bars ahead of time?
Absolutely! Lemon bars can be made a day or two in advance. Store them in the refrigerator, and they’ll taste even better the next day.
Conclusion
Lemon bars with shortbread crust are the ultimate dessert for lemon lovers. With their buttery crust and tangy-sweet lemon filling, they’re the perfect combination of flavors and textures. Whether you’re making them for a family gathering, holiday celebration, or just a sweet treat for yourself, this recipe will never disappoint. Don’t forget to try some of the variations and substitutions to make the recipe your own! Happy baking!
PrintLemon Bars With Shortbread Crust Recipe
These Lemon Bars with Shortbread Crust are the perfect blend of tart lemon filling and a buttery, crumbly shortbread base. Made with fresh lemon juice, sugar, and a simple shortbread crust, this classic dessert is perfect for any occasion. The recipe is easy to follow, with minimal ingredients and simple preparation. Enjoy these refreshing lemon treats with just the right balance of sweetness and citrus flavor!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12-16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Shortbread Crust:
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Salt
- For the Lemon Filling:
- Fresh lemon juice
- Lemon zest
- Eggs
- Granulated sugar
- All-purpose flour
- Baking powder
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- Prepare the shortbread crust: In a mixing bowl, combine flour, sugar, butter, and salt until the dough forms. Press the dough evenly into the prepared baking dish. Bake for 15-20 minutes, or until golden.
- While the crust bakes, prepare the lemon filling. In a separate bowl, whisk together eggs, sugar, lemon juice, lemon zest, flour, and baking powder until smooth.
- Pour the lemon mixture over the hot crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set.
- Remove from the oven and let cool completely before dusting with powdered sugar and slicing into bars.
Notes
- Ensure the bars cool completely before cutting to prevent the filling from running.
- Adjust the tartness by adding more or less lemon juice or zest to your liking.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 45mg
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