Classic Lemon Bars With Buttery Shortbread Crust

Why You’ll Love This Recipe

• Buttery, tender shortbread base that melts in your mouth.
• Bright, tangy lemon custard that is perfectly sweet-tart, not cloying.
• Simple pantry ingredients and straightforward steps, ideal for home bakers.
• Beautiful bakery-style presentation with a snowy powdered sugar finish.

Grocery List

• Produce: 4–5 lemons (for juice) + 2 lemons (for zest and optional garnish)
• Dairy: 1 cup (225 g) unsalted butter
• Pantry: All-purpose flour, granulated sugar, powdered sugar, fine salt, 4 large eggs, nonstick spray or extra butter for pan (optional)

Full Ingredients

For the Buttery Shortbread Crust

• 1 3/4 cups (230 g) all-purpose flour
• 1/2 cup (60 g) powdered sugar
• 1/4 tsp fine sea salt
• 1 cup (225 g) unsalted butter, very cold and cut into 1/2-inch cubes

For the Bright Lemon Custard Topping

• 4 large eggs, at room temperature
• 1 1/2 cups (300 g) granulated sugar
• 1/4 cup (30 g) all-purpose flour
• 2/3 cup (160 ml) fresh lemon juice (from about 4–5 lemons)
• 2 tbsp finely grated lemon zest (from about 2 lemons)
• Pinch of fine sea salt (optional, but enhances flavor)

For Finishing

• 1/4–1/2 cup (30–60 g) powdered sugar, for dusting
• Very fine lemon zest or thin lemon slices, for optional garnish

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Preheat your oven to 350°F (175°C) with a rack in the center position. Lightly grease a 9×13-inch metal baking pan with butter or nonstick spray. Line the bottom and long sides with a sheet of parchment paper, leaving a 1–2 inch overhang on the two long sides to create a sling. This will make it much easier to lift the lemon bars out of the pan for clean slicing later. Lightly grease the parchment as well.

Step 2: Make the buttery shortbread base

In a medium bowl, whisk together the 1 3/4 cups (230 g) flour, 1/2 cup (60 g) powdered sugar, and 1/4 tsp salt until well combined and no lumps of sugar remain. Add the cold, cubed unsalted butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse, sandy crumbs with some pea-sized bits of butter remaining. Work quickly so the butter stays cold; those little bits of butter are what make the crust tender and flaky.

Step 3: Press and bake the shortbread crust

Transfer the crumbly dough into the prepared pan. Use your fingers to spread it out evenly, then press it firmly and evenly into the bottom of the pan. For an extra-smooth, compact crust, use the flat bottom of a measuring cup to press it down, paying attention to the corners and edges so they are not too thin.

Bake the crust in the preheated oven for 18–20 minutes, or until it is lightly golden at the edges and just set in the center. It should not be deeply browned. Leave the oven on, as the lemon layer will be baked immediately on top of the hot crust.

Step 4: Whisk together the lemon custard filling

While the crust bakes, prepare the lemon custard. In a medium mixing bowl, whisk the 4 eggs until the yolks and whites are fully combined and slightly foamy. Add the 1 1/2 cups (300 g) granulated sugar and whisk until the mixture looks pale and thickened, about 30–60 seconds.

Sprinkle in the 1/4 cup (30 g) flour and a pinch of salt, whisking until no dry streaks remain. Slowly whisk in the fresh lemon juice and then the lemon zest until the mixture is smooth and well blended. The batter will be fairly thin and bright yellow, with little specks of zest throughout.

Step 5: Bake the lemon layer until just set

When the crust is done, carefully pull out the oven rack and place the pan on it without removing it completely from the oven (this helps prevent sloshing). Gently pour the lemon custard mixture over the hot crust, tilting the pan slightly if needed to make sure the filling reaches all corners.

Carefully slide the rack back into the oven. Bake for 16–18 minutes, or until the edges are set and the center is mostly set but still has a very slight, soft jiggle when you gently move the pan. The surface should look matte, not shiny, and should not be browning. If you see large bubbles, you can tap the pan gently on the rack once to release them.

Step 6: Cool completely, then chill for clean slices

Remove the pan from the oven and place it on a wire cooling rack. Allow the lemon bars to cool completely at room temperature, about 1–2 hours. This rest allows the custard to fully set so it will slice neatly.

For the best texture and cleanest cuts, transfer the cooled pan to the refrigerator and chill for an additional 1–2 hours, or until very cold. You can cover the pan lightly with foil or plastic wrap once it has reached room temperature.

Step 7: Dust with powdered sugar, slice, and serve

Once fully chilled, use the parchment sling to lift the entire slab of lemon bars out of the pan and onto a cutting board. Using a fine-mesh sieve, generously dust the top with powdered sugar. For a pretty finish, you can add a small pinch of finely grated lemon zest over the top as well.

Use a long, sharp knife to cut into 24 bars (4 cuts in one direction, 5 in the other). Wipe the knife clean between cuts for the sharpest edges. Serve slightly chilled or at cool room temperature. If desired, garnish each bar with a very thin lemon slice or a small twist of lemon zest just before serving.

Pro Tips

• Use fresh lemons only: Bottled lemon juice will not give the same bright flavor. Fresh juice and zest are key to that vibrant, tangy custard.
• Keep the butter cold: Cold butter in the shortbread ensures a tender, melt-in-your-mouth crust instead of a tough one.
• Do not overbake the lemon layer: Bake just until the center has a slight jiggle. Overbaking can make the custard rubbery and cause cracks.
• Dust after cooling: If you add powdered sugar while the bars are warm, it will melt into the surface instead of staying as a pretty snowy layer.
• Use a metal pan if possible: Metal conducts heat more evenly than glass and helps the crust bake up crisper with better edges.

Variations

• Extra-lemony bars: Add an extra tablespoon of lemon zest and reduce the sugar in the filling to 1 1/3 cups (265 g) for a more tart, citrus-forward bite.
• Meyer lemon bars: Use Meyer lemons for a slightly sweeter, floral flavor. Because they are less tart, you may want to reduce the sugar by 2–3 tablespoons so they do not become too sweet.
• Coconut lemon bars: Replace 1/2 cup (40 g) of the flour in the crust with unsweetened shredded coconut, and sprinkle a little extra coconut on top of the crust before baking for a subtle tropical note.

Storage & Make-Ahead

Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking, and dust with a fresh layer of powdered sugar just before serving if the original dusting has dissolved.

For longer storage, lemon bars freeze well. Freeze the sliced bars on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw in the refrigerator overnight and dust with powdered sugar after thawing. These bars are an excellent make-ahead dessert: you can bake them a day in advance, chill overnight, and slice and dust with powdered sugar right before serving.

Nutrition (per serving)

Approximate values for one of 24 bars: about 200 calories, 10 g fat, 25 g carbohydrates, 1 g protein, 18 g sugar, and 120 mg sodium. Values will vary based on exact ingredient brands and portion sizes.