Lemon Bars with Shortbread Crust Recipe

These lemon bars feature a tender, golden shortbread crust made with simple pantry staples and a luscious, creamy lemon filling bursting with fresh citrus flavor. Lightly sweetened yet refreshingly tart, this easy homemade treat offers the perfect contrast of crumbly base and smooth topping — ideal for spring gatherings, picnics, or a light after-dinner indulgence.

Why You’ll Love This Recipe:

You’ll adore these lemon bars because they strike the ideal balance between rich indulgence and bright freshness. The shortbread crust is melt-in-your-mouth buttery and crumbly without being overly heavy, providing the perfect sturdy foundation for the velvety, puckering lemon layer.

Every bite delivers a burst of real lemon zest and juice that wakes up your taste buds, while the natural tang cuts through any sweetness. This recipe feels special yet comes together effortlessly with basic ingredients — no fancy equipment needed.

It’s lighter than many traditional versions (especially if you opt for maple syrup), making it a guilt-free treat for lemon lovers. Whether you’re serving them at a brunch, bake sale, or just treating yourself, these bars disappear fast and always earn rave reviews for their vibrant flavor and beautiful presentation dusted with powdered sugar.

Yield: 16 bars

Lemon Bars with Shortbread Crust Recipe

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Bright, tangy lemon curd atop a buttery shortbread crust — an easy, refreshing dessert that's perfectly balanced and crowd-pleasing.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

For the Shortbread Crust:

• 1 cup (2 sticks / 226g) unsalted butter, melted
• ½ cup (100g) granulated sugar (or half maple syrup for healthier twist)
• 2 cups (260g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon lemon zest (optional but recommended)
• 1 teaspoon vanilla extract

For the Lemon Filling:

• 1½ cups (300g) granulated sugar
• ¼ cup (30g) all-purpose flour
• 4 large eggs, room temperature
• ¾ cup (180ml) fresh lemon juice (about 4 large lemons)
• 1 tablespoon lemon zest (from 1-2 lemons)
• Pinch of salt
• Powdered sugar, for dusting

Instructions

1. Get excited and prep your space — Preheat your oven to 350°F (175°C). Line an 8x8-inch (or 9x13 for thinner bars) baking pan with parchment paper, leaving overhangs on the sides like handles — this makes lifting and cutting super easy later!
2. Make that dreamy shortbread crust — In a medium bowl, whisk together the melted butter, granulated sugar, vanilla, lemon zest, and salt until smooth and fragrant. Add the flour and stir gently until a soft, crumbly dough forms — it should look like wet sand and hold together when squeezed.
3. Press it in with love — Dump the dough into your prepared pan. Use your hands (or the bottom of a measuring cup) to press it evenly across the bottom — really pack it down firmly for a solid, crisp base.
4. Bake the golden foundation — Pop it in the oven for 18-22 minutes until the edges are lightly golden and the center looks set. The smell will be incredible — your kitchen is about to smell like heaven!
5. Whip up the sunny lemon filling — While the crust bakes, zest and juice your lemons. In a large bowl, whisk the sugar, flour, and salt. Add the eggs one at a time, whisking until smooth, then pour in the lemon juice and zest — it’ll turn beautifully pale yellow and smell amazing.
6. Pour with care — Once the crust is ready, remove it from the oven (keep the oven on!). Slowly pour the lemon mixture over the hot crust — it might sizzle a little, that's normal and adds to the magic.
7. Bake until perfectly set — Return to the oven for 20-25 minutes. The filling should look set around the edges but still have a gentle jiggle in the center — like a firm custard. It firms up as it cools.
8. Cool and chill — Let the pan cool on a wire rack for about 1 hour until room temperature. Then cover and refrigerate for at least 2-3 hours (overnight is even better) — patience pays off with clean, beautiful slices!
9. Slice and make it pretty — Lift the bars out using the parchment overhang. Use a sharp knife (wipe clean between cuts) to slice into squares. Dust generously with powdered sugar right before serving for that snowy, picture-perfect look.
10. Serve and enjoy — Arrange on a platter, take a bite, and savor the buttery crust meeting that bright, tangy lemon heaven. Share with friends — or keep them all to yourself; we won't judge!

Notes

Use room-temperature eggs for smoother filling. Always zest before juicing lemons. For cleanest cuts, dip your knife in hot water and wipe dry between slices.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 386Total Fat 14gSaturated Fat 8gUnsaturated Fat 6gCholesterol 80mgSodium 91mgCarbohydrates 59gFiber 1gSugar 32gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Use fresh lemons for the best flavor — bottled juice lacks brightness and zest.
• Line your pan with parchment paper overhang for easy lifting and clean cuts.
• Press the crust firmly and evenly; use the bottom of a measuring cup for a smooth surface.
• Bake the crust until lightly golden to prevent sogginess from the filling.
• Don’t over-bake the filling — it should jiggle slightly in the center like set custard when done.
• Chill fully (at least 3 hours) for clean slices and the best texture.
• Dust with powdered sugar just before serving so it doesn’t absorb and disappear.
• For extra lemon punch, add more zest to both crust and filling.

Ingredients Notes:

Fresh lemons are the star here — you’ll need about 4-5 large ones for both zest and juice to get that vibrant, authentic citrus taste that artificial extracts can’t match. Unsalted butter gives the shortbread its rich, tender crumb; opt for high-quality if possible. All-purpose flour creates structure in both layers (a touch in the filling helps it set without being gummy).

Eggs provide the creamy, custard-like body to the lemon layer — room-temperature ones blend more smoothly. Granulated sugar sweetens the filling perfectly while allowing the tartness to shine; you can swap half with maple syrup for a more natural profile. A pinch of salt enhances all the flavors and balances sweetness. Powdered sugar for dusting adds a pretty, snowy finish and subtle extra sweetness on top.

Variations and Substitutions:

Make it healthier by using white whole wheat flour or a 1:1 gluten-free blend for the crust (it stays tender). For a lower-sugar option, replace half the granulated sugar in the filling with pure maple syrup or a natural sweetener like honey (taste-test as it may alter texture slightly).

Add fresh berries (raspberries or blueberries) on top before chilling for a fruity twist. For a coconut vibe, swap half the butter with coconut oil and sprinkle toasted coconut on top. Use Meyer lemons for a sweeter, floral note instead of regular lemons.

For a vegan version, try plant-based butter, flax eggs, and coconut condensed milk in the filling (though texture changes). Add a teaspoon of vanilla or almond extract to the crust for extra depth. For mini bars, bake in a muffin tin with liners for portable treats.

Storage Options:

Store covered in the refrigerator for up to 5 days — the flavor actually improves after a day as the lemon sets. Freeze individual bars (without powdered sugar) wrapped tightly in plastic and foil for up to 2 months; thaw in the fridge overnight. Bring to room temperature for 15-20 minutes before serving for the best texture. Avoid leaving at room temperature longer than 2 hours.

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