I’ve baked many lemon bars over the years, and the best ones share the same balance: a tender, buttery shortbread crust with a slight crisp, and a bright, silky lemon filling that’s tart, creamy, and set just right. These lemon shortbread bars capture that classic combination every time—better than most bakery versions.
They’re also straightforward to make: a dependable lemon bar recipe that produces consistent results. If you’ve tried my chewy lemon bar cookies or the layered lemon bar cake, consider this the original inspiration behind those treats.
If you prefer something softer and cake-like, a soft & fluffy lemon loaf or a moist lemon raspberry cake are great alternatives. They keep the same bright citrus flavor but offer a tender crumb and bakery-style presentation.
The Baking Process
1
Make the shortbread dough. Cream room-temperature butter until light and fluffy, then mix in the dry ingredients until the mixture resembles coarse crumbs. The dough should be slightly dry and crumbly before pressing into the pan.
2
Press the dough into an 8×8-inch baking pan and dock with a fork. Press the dough evenly to the edges so it bakes flat and uniform. Pricking it with a fork prevents air pockets and helps the filling adhere to the crust.
3
Bake the shortbread crust. Bake until the edges are lightly golden brown—about 18–25 minutes. Allow it to cool on a wire rack while you prepare the filling.
4
Make the lemon curd. Combine sugar and lemon zest, then whisk in flour and cream of tartar. Add whole eggs and egg yolks, followed by fresh lemon juice. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches about 160°F. Strain the curd for a smooth finish and to remove any cooked bits of zest.
If you love the lemon curd and buttery crust combination, you can also use the same flavors in cupcakes, loaf cakes, or layered cakes for different presentations while keeping the same bright citrus profile.
5
Pour the lemon curd over the baked shortbread and spread evenly. Return the pan to the oven and bake until the filling is set and no longer jiggles, about 15–20 minutes at 350°F (180°C).
6
Chill, slice, and serve. Let the bars cool on a wire rack for a couple of hours, then refrigerate for at least 2–3 hours—overnight is ideal. Use a sharp knife, wiping it between cuts, to slice clean squares. Dust with powdered sugar just before serving.
These bars store well in the refrigerator in an airtight container for up to four days. They’re best served chilled, which helps the filling hold its texture and makes slicing easier.
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Easy Lemon Bars with Crisp Shortbread Crust
Equipment
-
metal 8×8 baking pan
Ingredients
For the Shortbread Crust
- 9 tablespoons unsalted butter, room temperature
- 1/3 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste
- 1 1/4 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
For the Lemon Curd Filling
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 tablespoon all-purpose flour
- 1 teaspoon cream of tartar
- 3 large eggs
- 3 large egg yolks
- 2/3 cup fresh lemon juice
- powdered sugar, for dusting the tops
Instructions
Make & Bake the Shortbread
-
Preheat the oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, covering all four sides, and set aside.
-
In a mixer, cream the butter, sugar, and vanilla until combined and fluffy, about 3 minutes.
-
Add the flour and salt and mix on low speed until pea-sized crumbs form. Press the shortbread dough evenly into the prepared pan and dock with a fork. Bake the crust for 18–25 minutes or until the edges are golden. Set aside to cool.
Make the Lemon Curd Filling
-
In a small saucepan, rub the lemon zest into the sugar. Whisk in the flour and cream of tartar. Add the eggs and egg yolks, then the lemon juice. Cook over medium-low heat, stirring constantly, until the filling thickens and reaches about 160°F.
-
Remove from heat and strain the curd into a bowl to remove any lumps. Pour the smooth lemon curd over the baked shortbread crust and spread evenly.
-
Bake at 350°F (180°C) until the filling is set—about 15–20 minutes. Cool on a wire rack for about 2 hours, then refrigerate for at least 2–3 hours (overnight is best) before slicing.
-
When chilled, use a sharp knife (wiping between cuts) to slice into squares. Dust with powdered sugar and serve.
Notes
Storage: Keep refrigerated in an airtight container. Best served chilled. Bars will keep for up to 4 days in the fridge.
The nutrition information is an estimate and may vary.
This recipe was created and tested by a real person
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