These lemon bars with shortbread crust are made with a 3-ingredient buttery shortbread crust, and the lemon custard is sweet, tart, and gooey! This has been our family recipe for over 30 years, and it’s the best lemon bar recipe.
Looking for other great lemon recipes? Be sure to try my Lemon Pie, Lemon Gooey Butter Cake, and Lemon Ricotta Cookies!
Lemon Bars with Shortbread Crust
The process of making lemon bars is straightforward. It begins with a simple, three-ingredient crust that provides a buttery shortbread texture for the gooey lemon custard to sit atop.
The tart lemon filling is made in one bowl and whisked together. I garnish them with a dusting of powdered sugar, which complements the bars’ gooey texture with a hint of sweetness.
Serve these with creamy lemonade for an extra treat or Lemon and Sage Moscow Mules to get the party started! Be sure to check out all of my other lemon recipes, too!
Why You’ll Love This Recipe 🍋
- Decades-Proven Recipe: A classic recipe cherished for over 30 years, ensuring a fail-proof delight with the best lemon flavor.
- Heavenly Shortbread Crust: My crust complements the lemon filling exquisitely, striking a harmonious balance in every bite. This is similar to my Shortbread Pie Crust!
- Make Ahead-Friendly: These lemon bars are perfect for freezing, making them a convenient treat you can enjoy anytime.
- Easy to Make: This recipe requires no blender or mixer, just a few mixing bowls and a whisk.
Lemon Bar Ingredients
Butter: Use unsalted butter for the crust to control the salt level. The butter needs to be softened to create a tender shortbread base.
Flour: All-purpose flour works best for a sturdy crust and to thicken the filling.
Sugar: For the lemon curd filling, granulated sugar is perfect for achieving a glossy, sweet-tart lemon topping.
Confectioners Sugar: Also called powdered sugar, this is used to sweeten the shortbread crust.
Baking Powder: This acts as a leavening agent for the bars.
Eggs: They are essential for the structure and richness of the lemon filling. I prefer large or extra-large eggs for consistency.
Fresh Lemon Juice: Freshly squeezed lemon juice and freshly grated zest are non-negotiable for the filling. They provide the bright, zesty flavor characteristic of lemon bars.
How to Make Lemon Bars with Shortbread Crust
Make shortbread crust: Combine all the ingredients until the dough clings together.
Pre-bake crust: Press the dough into a 9×9 greased pan and bake for 15 minutes at 350 degrees.
Make the filling: In a mixing bowl, add all of the eggs and whisk together. Then, continue to mix in the rest of the ingredients.
Assemble: Remove crust from the oven and pour the lemon filling on top.
Bake: Bake for 30 minutes at 350 degrees.
Serve: Let lemon bars cool completely before you cut them. Sift powdered sugar on top and garnish with edible flowers!
Storage
Refrigerate
While these lemon bars rarely last long in my household, they can be stored in an airtight container in the fridge for up to 5 days.
To maintain their stability and freshness, I always refrigerate lemon bars if not consumed on the same day. Wrap them gently in plastic wrap and keep them in the fridge.
Freezer
For more extended storage, I recommend freezing them. Wrap them tightly in plastic wrap and place them in an airtight container before storing them in the freezer for up to 3 months.
Recipe Variations
Gluten-Free Option: For a gluten-free version of these lemon bars, use 1:1 gluten-free flour instead of all-purpose flour for the crust. The results are equally delicious!
Other Citrus Fruits: While lemon bars are a classic, you can easily experiment with other citrus fruits like limes or make orange bars using orange juice for a unique twist on this recipe. Blood oranges or grapefruit juice would also make interesting and refreshing additions!
Eden’s Tips
How to Remove: Bars can be challenging to remove. Ensure they are cooled completely, then go around the edge with a knife to loosen the crust from the sides of the pan before cutting it into squares. Remember, the first square is the hardest to take out!
Gooey Goodness: These are supposed to be gooey and a little messy. They taste better that way, so don’t be alarmed if the filling is gooey.
Lemon Freshness: The brightness and tang of the lemon flavor are crucial, so I always use fresh lemons. When my Meyer lemons are in season, I go with those first and make Meyer Lemonade to go with the bars!
Pan Size: Use an 8×8 or 9×9 pan to make these bars. A metal pan works best, but a glass pan will also work. Just keep in mind that the baking time may vary slightly.
Allow to Cool: Allow the bars to cool completely before slicing, as this helps them to set and makes them easier to cut. This could mean letting them sit for up to 1 hour.
Why Lemon Bars Get Air Bubbles
If you notice your lemon bars with shortbread crust get air bubbles or a layer of white bubbles on the surface, don’t worry! This is totally normal and is from the eggs rising to the surface.
They won’t affect the taste and the powdered sugar will cover the bubbles with ease.
The Best Way to Zest and Juice a Lemon
The first thing to remember is that you always want to zest the lemons first, before juicing them. It’s much harder to zest a lemon that has already been cut and squeezed!
Also, cold lemons are easier to zest than room temperature lemons, so leave them in the refrigerator until you’re ready to zest.
After that, leave them out at room temperature – they will be easier to juice once they have warmed up a bit at room temperature!
More Lemon Desserts
- The Best Real Lemon Pie
- Lemon Ricotta Cookies
- Lemon Thyme Shortbread Cookies
- Lemon Elderflower Cake
- Strawberry Lemonade Pie
- Lemon Cupcakes
Also, check out my gooey butter pumpkin cake and gooey chocolate chip pie!
These gooey lemon bars have become a staple in our family. Their buttery shortbread crust pairs perfectly with the tart-sweet custard, striking that delightful balance that makes a dessert recipe unforgettable.
This is an easy dessert to make and has won over crowds at bake sales and family gatherings. I can’t wait to hear what you think.
Let me know if you make this easy lemon bars recipe by leaving a comment and review below!
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The Best Lemon Bar Recipe
Ingredients
Lemon bar crust
- 2 cups all-purpose flour
- 1/2 cup confectioners sugar
- 1 cup butter
Lemon bar filling
- 4 large organic eggs
- 1/2 cup fresh squeezed lemon juice, about 2 or 3 lemons will do the trick
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 tsp salt
Instructions
For the crust
- Using clean hands, combine all the ingredients until the dough clings together.
- Press the dough into a 9×9 greased pan.
- Bake for 15 minutes at 350 degrees.
For the filling
- In a mixing bowl, add all of the eggs and whisk together.
- Then, continue to mix in the rest of the ingredients. Try not to over-mix the filling.
Assemble
- Take the crust out of the oven and pour the lemon filling on top.
- Bake for 30 minutes at 350 degrees.
- Let it cool completely before you cut into squares or shapes.
- Once the shapes are cut, sift powdered sugar on top and garnish with edible flowers!
Lemon bars are an all time favorite dessert around here! These are perfection
My favorite summer dessert – perfectly sweet and tart!
There’s nothing better than homemade lemon bars! I love these so much!