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These Lemon Bars have a buttery shortbread crust and a creamy lemon filling. The perfect balance of tangy and sweet!
Easy Lemon Squares
Lemon Bars are some of my favorite desserts, and this recipe is perfect. It’s balanced, not overly sweet, and has just the right amount of tartness. If you want a delectable dessert for a bake sale or special occasion, these just scream Spring!
I have made this lemon bar recipe several times, and it never disappoints. I don’t limit it to a party or celebration—sometimes, I make them to satisfy a craving! My husband and kids love them, too. So, I have to make sure I get one as soon as they’re ready because they disappear fast.
Why You’ll Love These Lemon Bars
- You only need 6 ingredients. This recipe calls for just 6 ingredients! That’s in total between both the crust and the lemon filling. They are also simple ingredients, so you don’t have to worry about hunting down an obscure ingredient. It’s a bold dessert with minimal components.
- They’re budget-friendly. The cost to make these lemon bars is low, too. You don’t have to spend a fortune to make amazing recipes at home, and this one proves it! The ingredients used are mostly staples like flour and sugar which are typically inexpensive.
- You can prepare the components in advance. I like to bake the crust ahead of time so I only have to worry about the filling. This is especially helpful if I’m making an extra batch or for a specific occasion. It cuts the total time in half!
What You’ll Need
Below are all of the items you’ll need to make the homemade buttery shortbread crust and the homemade lemon filling. Scroll down to the recipe card for exact measurements.
For the shortbread crust
- Flour: This is the base ingredient for shortbread. I use all-purpose flour for this recipe but you may try your favorite gluten-free blend instead.
- Sugar: I use granulated white sugar to sweeten the crust. I keep it perfectly simple here to let the filling shine.
- Salt: I add a pinch of salt to balance the sweetness and bring out the rich flavors of the butter.
- Butter: This is what will hold the ingredients of the crust together and help it become perfectly golden as it bakes. I like unsalted for this recipe.
For the lemon filling
- Large Eggs: This is key to making a rich and stable filling for the lemon bars. They provide structure so everything holds together for a perfectly gooey result.
- Sugar: I use more granulated sugar here because the lemon filling will be baked into the crust.
- Flour: This helps to thicken the filling to the right consistency. You may use cornstarch here if you prefer but I keep it simple so I’m already using flour in the crust.
- Lemon: I use fresh lemon juice and zest from two large fresh lemons to ensure that the lemon flavor is prominent and bright for the perfect zing.
- Powdered sugar: This is optional but classic lemon bars have a healthy dusting of powdered sugar on top before serving so I like to keep with tradition and add it to these.
How to Make Lemon Dessert Bars
Preparing and baking these delicious lemon bars is easier than ever! Below are step-by-step instructions to help guide you through the process so the result is an amazing dessert.
- Prep the oven and baking dish. Preheat your oven to 325 degrees F and line a 9×13 baking dish with parchment paper.
- Combine the crust ingredients. Add the ingredients for the shortbread crust to a large mixing bowl. Stir the ingredients until they are well mixed but a little crumbly.
- Bake. Press the crust dough evenly and firmly into the bottom of the baking dish. Bake it for 18-20 minutes or until it starts to brown.
- Make the filling. While the crust is in the oven, whisk the lemon filling ingredients in a separate mixing bowl. They should be well combined and creamy.
- Add to the crust and bake. Pour the lemon curd filling immediately over the crust as soon as you take it out of the oven. Bake the lemon bars for an additional 20-25 minutes. The edges should be golden and the middle soft-set.
- Cool and chill. Allow the lemon bars to cool completely on a wire rack at room temperature. Then, place them in the refrigerator for at least 2 hours to fully set.
- Slice and serve. Sprinkle powdered sugar on top, slice into squares, and enjoy!
Tips for Success
- Use a glass dish. These lemon bars bake the best in a glass baking dish. I have tried using a metal pan instead and the crust always comes out too dark. If you want perfectly golden brown shortbread, use the glass instead!
- Slice chilled. Ensure it is completely cooled before slicing it into bars. If you try slicing while warm, the filling will become soft and gooey. It needs chill time to fully set before you slice into them.
- Double wrap when freezing. I highly recommend wrapping the lemon bars in plastic wrap and then in aluminum foil if you plan to freeze them. This is a great way to prevent freezer burn. You should do this if you freeze individual squares or the whole dessert.
Proper Storage
Store these lemon bars tightly covered or in an airtight container in the refrigerator for up to 1 week. Cover them or place them into a freezer-safe container and freeze them for up to 4 months. Thaw them in the refrigerator overnight before enjoying them.
Originally published: February 2020
Updated photos and republished: April 2025
More Lemon Dessert Recipes to Try
Lemon Bars Recipe
These Lemon Bars are a delicious, tangy citrus dessert. With the buttery shortbread crust and bright lemon filling, they are a delightfully balanced treat that everyone will love.
Servings: 24 bars
Ingredients
The Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter melted
Lemon Filling
- 6 eggs lightly beaten
- 2 cups granulated sugar
- 6 Tablespoons all-purpose flour
- 2 teaspoons grated lemon zest about 2 large lemons
- 1 cup lemon juice
- powdered sugar optional
Instructions
- Line a 9×13 baking dish with foil or parchment paper. Set aside.
- Preheat oven to 325 degrees F.
- In a large mixing bowl, mix the melted butter, all-purpose flour, salt and sugar. Mixture may be crumbly. Press into bottom of prepared baking dish. Bake crust in oven for about 18-20 minutes or until lightly browned.
Filling Directions
- While crust is baking, make the lemon filling. Whisk together the sugar, flour, eggs, lemon juice, and lemon zest. Remove crust from oven and immediately pour mixture over the baked crust.
- Return baking pan to oven for an additional 20-25 minutes, or until edges are golden brown and the middle is set. Remove bars from oven.
- Cool completely then refrigerate for about 2 hours. When chilled, remove from pan by lifting the foil (or parchment) and cut into squares. Sprinkle with powdered sugar and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 24g | Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 66mg | Potassium: 41mg | Fiber: 1g | Sugar: 21g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
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2 comments on “Lemon Bars with Shortbread Crust”
Have made them twice now in glass pan and aluminum pan, each time they turned out different. And each time I had to cook longer and put it on 350!
I just put down the recipe for Lemon bars ,now on Febuary 18th wedesday