I’ve baked many lemon bars over the years, and the best ones share the same qualities: a tender, buttery shortbread crust with a slight crisp at the edges and a bright, silky lemon filling that is tangy, creamy, and sets perfectly. These lemon shortbread bars strike that balance every time—better than most bakery versions.
They’re simple to make and reliably delicious. If you’ve enjoyed the chewy lemon bar cookies or the layered lemon bar cake on this site, consider this the classic version that inspired those variations.
If you prefer something softer and loaf-shaped, try the soft & fluffy lemon loaf cake. It’s moist, full of citrus flavor, and finished with a tangy lemon glaze.
The Baking Process
1
Make the shortbread dough. Cream the butter until light and fluffy, then add the dry ingredients. You should end up with a crumbly, slightly dry dough that presses easily into the pan.
2
Press the dough into an 8×8 baking pan and dock with a fork. Press the dough evenly to the edges so it bakes flat and uniform. Docking prevents air pockets and helps the lemon filling adhere to the crust.
3
Bake the shortbread crust. Bake until the edges are lightly golden. Remove to a wire rack while you prepare the filling.
4
Make the lemon curd. Cook the filling until it’s thick and silky, then strain to remove any lumps and the zest for an extra-smooth finish.
If you love the lemon curd and buttery crust combination, you might also enjoy lemon meringue cupcakes—soft lemon cake with a pie-crust bottom and toasted meringue on top.
5
Pour the lemon curd over the shortbread and spread it evenly. Return the pan to the oven and bake until the filling is set and no longer jiggles.
6
Chill, slice, and serve. Chill the lemon bars for at least 2–3 hours (overnight is best). Use a sharp knife, wiping it clean between cuts, to slice into squares. Dust with powdered sugar and enjoy.
When I want something soft and sliceable but still packed with lemon flavor, I’ll make the lemon raspberry cake—tender, citrusy, and perfect for sharing.
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Easy Lemon Bars with Crisp Shortbread Crust
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Equipment
-
metal 8×8 baking pan
Ingredients
For the Shortbread Crust
- 9 tablespoons unsalted butter, room temperature
- 1/3 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste
- 1 1/4 cup + 2 tablespoons all-purpose flour (*see notes for measuring)
- 1/4 teaspoon fine sea salt
For the Lemon Curd Filling
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 tablespoon all-purpose flour
- 1 teaspoon cream of tartar
- 3 large eggs
- 3 large egg yolks
- 2/3 cup fresh lemon juice
- Powdered sugar for dusting the tops
Instructions
Make & Bake the Shortbread
-
Preheat the oven to 350°F (180°C). Line an 8×8 square pan with parchment paper, covering all four sides. Set aside.
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In a stand mixer, cream the butter, sugar, and vanilla until combined and fluffy, about 3 minutes.
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Add the flour and salt and mix on low until pea-sized crumbles form. Press the dough evenly into the prepared pan and dock the bottom with a fork. Bake the crust for 18–25 minutes, or until the edges are golden. Set aside to cool.
Make the Lemon Curd Filling
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In a small pot, rub the lemon zest into the sugar. Whisk in the flour and cream of tartar. Add the eggs and yolks, then the lemon juice. Cook over medium-low heat, stirring constantly until the mixture thickens and reaches 160°F.
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Remove from heat and strain the curd into a bowl to remove any lumps. Pour the curd over the baked shortbread crust and spread evenly.
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Bake at 350°F (180°C) until the filling is set, about 15–20 minutes. Cool on a wire rack for 2 hours, then chill in the refrigerator for at least 2–3 hours—overnight is best.
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When chilled, use a sharp knife, wiping it clean between cuts, and cut into squares. Dust with powdered sugar and serve.
Notes
Storage: Keep refrigerated. Best served chilled. Store in an airtight container for up to 4 days in the fridge.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was created and tested by a real person
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