Classic Lemon Bars With Buttery Shortbread Crust

Prep Time	Cook Time	Total Time
20 min	35 min	55 min

How to Make Classic Lemon Bars With Buttery Shortbread Crust

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Prep the pan and oven

Preheat your oven to 350°F with a rack in the middle position.

Line a 9x13-inch baking pan with parchment paper, letting the paper overhang two opposite sides for easy lifting.
Make the shortbread dough

In a large bowl, cream the softened butter and ½ cup granulated sugar with a hand mixer until smooth and fluffy.

Add 2 cups flour and ¼ teaspoon salt, then mix on low speed just until the dough comes together and crumbles.

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Press and bake the crust

Transfer the crumbly dough into the prepared pan and press it firmly and evenly into the bottom with your fingertips.

For the most even layer, use the bottom of a measuring cup to gently tamp the surface flat.

Bake the crust for 15 to 18 minutes, until the edges are lightly golden and the top looks set.
Mix the lemon filling

While the crust bakes, whisk the eggs and 1½ cups granulated sugar in a medium bowl until well combined and glossy.

Whisk in ⅓ cup flour until no dry streaks remain, scraping the bowl so the flour fully incorporates.

Stir in the fresh lemon juice and 1 tablespoon lemon zest until the mixture is completely smooth and slightly thickened.
Bake the lemon layer

Remove the crust from the oven but leave the oven on, and immediately pour the lemon filling over the hot crust.

Return the pan to the oven and bake for 18 to 22 minutes, until the center looks set and barely jiggles.

If the top starts browning too quickly, tent it loosely with foil for the last few minutes of baking.

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Cool, dust, and slice

Let the pan cool completely on a wire rack, at least two hours, so the bars firm up before cutting.

Once cool, use the parchment overhang to lift the slab out, then place it on a cutting board.

Dust generously with powdered sugar, wiping the knife between cuts, and slice into 16 squares or your preferred size.

Substitutions

Unsalted butter → salted butter: You can use salted butter in the crust and simply omit the added ¼ teaspoon of salt. The shortbread will still taste rich and buttery, just a touch more seasoned, which many people actually prefer.
All-purpose flour → 1:1 gluten-free baking blend: Swap the flour in both crust and filling with a cup-for-cup gluten-free blend labeled for baking. Texture stays tender and slightly crumbly, and the lemon layer sets nicely without getting gummy.
Regular lemons → Meyer lemons or mixed citrus: Use Meyer lemons, or a mix of lemon and lime, for a slightly sweeter, more floral, complex citrus flavor. The bars will taste a bit less bracingly tart, which works beautifully for kids or more delicate dessert spreads.

Tips

Soften butter properly for the crust: Butter should be cool but easily dented, about 65°F, so it creams smoothly and traps a little air for tenderness. If it looks greasy or melted, chill it for a few minutes before creaming with sugar.
Use freshly squeezed lemon juice: Bottled juice can taste flat or bitter, while fresh lemon juice gives bright, clean flavor that really carries the whole dessert. Roll lemons on the counter before juicing to release more juice with less effort.
Do not skip cooling time: Cutting while warm makes the lemon layer ooze and the crust crumble, even if everything is baked correctly. Plan ahead and let the pan cool fully, or chill briefly, for the cleanest bakery-style squares.
Wipe the knife between cuts: Powdered sugar and lemon filling love to smear, so wipe the blade with a warm, damp towel between slices. This keeps each bar looking sharp and defined, especially if serving on a platter for guests.
Adjust sweetness to your taste: For extra-tart bars, reduce the sugar in the filling by 2 to 4 tablespoons without changing texture noticeably. For sweeter bars, add an extra tablespoon of sugar and slightly generous powdered sugar dusting on top.
Strain the filling for ultra-smooth bars: For a very silky texture, pour the mixed lemon filling through a fine-mesh strainer onto the hot crust. This catches any bits of egg or pulp while keeping all that lovely bright flavor.

Energy	289	kcal
Protein	4	g
Total Fat	13	g
Carbohydrates	40	g
Dietary Fiber	1	g

FAQ

Why did my lemon bars develop a soggy crust?: A soggy crust often means the shortbread was underbaked before adding the filling, so it never fully crisped. Bake the crust until lightly golden at the edges, and pour the filling over while it is still hot.
How do I know when the lemon layer is fully baked?: The center should look set, not shiny or liquid, and the pan should jiggle only slightly when nudged. If it sloshes like raw custard, keep baking in two-minute increments and watch closely.
Can I make lemon bars ahead of time?: Yes, lemon bars store very well and are actually easier to cut cleanly after chilling overnight. Cool completely, cover the pan tightly, and refrigerate for up to three days before serving.
Can I freeze these lemon bars?: You can freeze baked, cooled lemon bars without powdered sugar for up to two months, well wrapped to prevent freezer burn. Thaw overnight in the fridge, then dust with fresh powdered sugar just before serving.
What if my bars taste too eggy?: An eggy flavor can come from overbaking, which causes the eggs to curdle slightly and dominate the lemon. Next time, pull them from the oven as soon as the center is just set and no longer wet-looking.