Lemon Bars with Shortbread Crust

These classic lemon bars strike the perfect balance between sweet and tangy. A buttery, tender shortbread crust provides a rich, crumbly base for the bright, silky lemon filling on top. Baked to golden perfection and dusted with powdered sugar, each bite melts in your mouth with zesty citrus flavor. They're a sunny, elegant treat—perfect for spring gatherings, afternoon tea, or simply indulging in a little citrusy bliss.

Prep Time20

Cook Time55

Total Time1 15

Course: Coffee, Dessert, Snack

Cuisine: American

Keyword: lemon, lemon bar, shortbread

Servings: bars

Calories: 274kcal

Equipment

9x13 in glass baking dish
food processor
Parchment Paper
Large Bowl

Ingredients

Shortbread Crust

2 1/2 cups all purpose flour
1/2 cup sugar
5 Tbsp powdered sugar
1 Tbsp lemon zest (about 1/2 lemon)
1/2 tsp salt
1 cup unsalted butter
1/2 cup melted butter

Filling

zest of 3 lemons
2 3/4 cup granulated sugar
1/2 cup all purpose flour
8 eggs (room temp)
1 cup fresh lemon juice

Instructions

Shortbread Crust

Preheat oven to 350°f and line a 9x13in glass baking dish with parchment paper.
In a food processor pulse together the flour, sugar, powdered sugar, and lemon zest. Cut the butter into chunks and add to the food processor. Pulse until a crumbly mixture forms.
Add that mixture to a bowl and add the melted butter. Mix together and then press the dough down into the prepared baking dish. This will be crumbly but it comes together when baked. Just make sure to press the dough into the baking dish really well. Bake for 25-30 minutes or until pale golden brown all over.

Filling

While the crust is baking, mix the sugar and lemon zest in a food processor until the sugar is a pale lemon color. You can skip this step, but this helps the sugar get nice and lemony.
Add the lemon/sugar and the flour to another mixing bowl and whisk together. Mix the eggs and lemon juice together. Add the wet mixture to the dry ingredients and mix well.
Once shortbread is baked, pour the lemon curd mixture over the warm crust and bake for 25-30 minutes.
Let the lemon bars cool for about 1 hour at room temperature and then place them in the fridge for at least 2 hours before cutting.
Cut the lemon bars in square sizes of your preference, using a clean knife between cuts. Dust with powdered sugar and serve.

Notes

These are best kept in the refrigerator in a sealed container. They will last 5-7 days in the fridge, but are best within a couple days of making.

You an also wrap these individually and freeze them.

Please note, the nutritional data is an estimate only.

Nutrition