Lemon Bars with Shortbread Crust

There is something about a really good lemon bar that just makes me happy. That bright, tangy lemon hitting the buttery shortbread, the little dusting of powdered sugar on top, the way it tastes like sunshine even on a gray Kansas City afternoon. These are the dessert I make when I want something a little fancy without a lot of fuss.

They look bakery-pretty but they are honestly so simple. A press-in crust, a whisk-together filling, and the oven does the rest. I bring these to showers and brunches constantly, and someone always asks for the recipe.

Use real lemons, please

This is the one place I will get a little bossy. Fresh lemon juice and real zest make these bars taste vibrant and alive in a way the bottled stuff just cannot touch. The zest in particular carries so much of that bright lemon oil, so do not skip it. It is the difference between fine and unforgettable.

I usually need about four or five lemons depending on how juicy they are. Roll them on the counter before juicing to get every last drop.

The secret to clean slices

Patience, honestly. I know you will want to dig in the second they come out, but lemon bars need to cool completely and then chill in the fridge before you slice them. A cold bar cuts into those neat, sharp squares, while a warm one will smush and ooze. Wipe your knife between cuts and you will get those gorgeous edges.

Save the powdered sugar dusting for right before serving so it stays bright and snowy instead of melting in.

Lemon Bars with Shortbread Crust

A buttery shortbread crust topped with a bright, tangy lemon filling and a snowfall of powdered sugar. Sunshine in dessert form.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 16 bars

Course: Dessert

Ingredients Method Notes

Ingredients

  

For the shortbread crust

• 1 cup butter softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the lemon filling

• 4 large eggs
• 1 1/2 cups granulated sugar
• 2/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup all-purpose flour
• 2 tablespoons powdered sugar for dusting

Method

 

1. Preheat the oven to 350 degrees F and line a 9×13 inch pan with parchment, leaving an overhang.
2. For the crust, beat the butter and sugar until creamy, then mix in the flour and salt until crumbly.
3. Press the dough evenly into the pan and bake for 18 to 20 minutes until the edges are lightly golden.
4. For the filling, whisk the eggs, sugar, lemon juice, zest, and flour until smooth.
5. Pour the filling over the warm crust and bake for 20 to 22 minutes until the center is just set.
6. Cool completely, chill, then lift out, slice, and dust with powdered sugar before serving.

Notes

Let the bars cool completely, then chill before slicing for the cleanest cuts. Dust with powdered sugar right before serving so it stays pretty.

Treat yourself

Make a pan, chill them, and watch them disappear. They keep beautifully in the fridge for a few days, if they last that long. I hope these become the little ray of sunshine on your dessert table too.

So glad you are here.
xo, Pam