If you love a perfect balance of tangy and sweet treats, you’re going to fall head over heels for this Lemon Bars with Shortbread Crust Recipe! This delightful dessert features a buttery, crumbly shortbread base topped with a luscious, bright lemon filling that’s both refreshing and deeply satisfying. Whether you’re baking for a crowd or just craving a homemade citrusy indulgence, these lemon bars are guaranteed to bring sunshine and smiles to your day.
Ingredients You’ll Need
Every ingredient in this Lemon Bars with Shortbread Crust Recipe plays a vital role, making it a wonderfully simple yet flavor-packed dessert. From the tender shortbread crust to the zesty lemon filling, the ingredients work together beautifully to create a texture and taste that’s absolutely unforgettable.
- 2 cups all-purpose flour: The foundation for the shortbread crust, providing structure and that perfect crumbly texture.
- 1 cup unsalted butter (softened): Adds rich, creamy moisture to the crust without overpowering the lemon flavor.
- ½ cup powdered sugar: Sweetens and lightens the crust, plus a little extra for dusting at the end.
- ½ teaspoon salt: Enhances all the flavors, balancing the sweetness perfectly.
- 1 tablespoon lemon zest: Delivers an intense burst of citrus aroma and flavor to the filling.
- 2/3 cup fresh lemon juice: The star of the show, providing fresh tartness that wakes up your palate.
- 4 large eggs: Bind the filling together into a silky, custard-like layer.
- 2 cups sugar: Sweetens the lemon filling, mellowing out the tartness just right.
How to Make Lemon Bars with Shortbread Crust Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350°F (175°C). This ensures that your crust bakes evenly and gets that lovely light golden color. Meanwhile, grease a 9×13 inch baking pan—this prevents sticking and helps the crust release beautifully once baked.
Step 2: Make the Shortbread Crust
Combine the softened butter, powdered sugar, and salt in a mixing bowl and cream them together until smooth and creamy. Gradually add the flour, mixing until the dough just comes together. Press this mixture evenly into your prepared pan, forming the crust. Bake it for about 15 minutes or until it’s lightly golden around the edges—this step is essential for developing that buttery, crisp base.
Step 3: Whisk the Lemon Filling
While the crust is baking, prepare the filling by whisking eggs, sugar, fresh lemon juice, and lemon zest in a separate bowl. This blend creates a smooth, bright, and slightly tangy custard that will set up beautifully on the crust once baked.
Step 4: Bake Until Set
Pour the lemon filling over the pre-baked crust, spreading it out evenly. Return the pan to the oven and bake for 25 to 30 minutes. The filling should be set with a slight jiggle in the center—that wiggle is the signature of creamy lemon bars that aren’t dry but have the perfect custard texture.
Step 5: Cool and Serve
Let the lemon bars cool completely in the pan—this helps the filling firm up for neat slicing. Once cooled, dust the top generously with powdered sugar, slice into squares, and prepare yourself for pure lemon bliss!
How to Serve Lemon Bars with Shortbread Crust Recipe
Garnishes
A simple dusting of powdered sugar is classic, but if you want to get fancy, a few fresh lemon slices or edible flowers add a fresh, pretty touch that’s perfect for impressing guests at any occasion.
Side Dishes
Lemon bars pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more grown-up touch, serve alongside a cup of hot tea or a chilled glass of sparkling wine, letting the citrusy brightness complement your beverage perfectly.
Creative Ways to Present
For a gorgeous presentation, consider serving your lemon bars in a layered dessert glass with fresh berries and a sprig of mint. You can also cut them with cookie cutters into fun shapes for parties or package them individually as delightful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Leftover lemon bars can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Keeping them chilled helps maintain their firmness and freshness.
Freezing
You can freeze these bars by wrapping them tightly in plastic wrap and then foil to protect against freezer burn. Freeze for up to three months, and thaw in the fridge overnight before enjoying. They still taste freshly baked after freezing!
Reheating
Reheat individual bars for about 10-15 seconds in the microwave if you prefer them slightly warm, but these bars are delicious served straight from the fridge or at room temperature too.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for that bright, natural flavor in this Lemon Bars with Shortbread Crust Recipe. Bottled lemon juice can work in a pinch but may lack the crisp acidity and freshness that really make these bars stand out.
What if I don’t have powdered sugar for dusting?
If you don’t have powdered sugar on hand, a fine grate of lemon zest can add a lovely finishing touch and extra zestiness instead of the usual dusting.
How thick should the crust layer be?
The crust should be pressed to about ¼ to ½ inch thick to provide a sturdy but tender base. Too thin, and it won’t hold the filling well; too thick, and it may overwhelm the delicate lemon filling.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind texture might slightly vary, but the flavor will be just as delightful.
Why are my lemon bars too runny?
This usually happens if the filling isn’t baked long enough or if the eggs aren’t fully incorporated. Make sure to bake until the edges look set and the center has a slight jiggle; it will firm up as it cools.
Final Thoughts
I cannot recommend this Lemon Bars with Shortbread Crust Recipe enough for anyone craving a bright, buttery dessert that’s as fun to make as it is to eat. The harmony between the crumbly crust and the tangy lemon filling is simply irresistible. So go ahead, bake a batch, and share them with your friends—it’s a little slice of sunshine everyone deserves!
Print
Lemon Bars with Shortbread Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Lemon Bars with a buttery and tender shortbread crust topped with a tangy and sweet lemon filling, perfect for a refreshing dessert or snack.
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- ½ teaspoon salt
Lemon Filling
- 1 tablespoon lemon zest
- 2/3 cup fresh lemon juice (about 4–5 lemons)
- 4 large eggs
- 2 cups sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and lemon filling.
- Prepare the Crust: In a mixing bowl, cream together the softened unsalted butter, powdered sugar, and salt until the mixture is smooth and creamy. Gradually add the all-purpose flour and mix until fully incorporated. Press this mixture evenly into a greased 9×13 inch baking pan.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes or until it turns lightly golden. This sets the base for the lemon filling.
- Mix the Filling: Meanwhile, in a separate bowl, whisk together eggs, sugar, fresh lemon juice, and lemon zest until the mixture is smooth and combined. This will be the tangy lemon topping.
- Assemble and Bake: Pour the lemon filling over the partially baked crust and return the pan to the oven. Bake for an additional 25-30 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Serve: Allow the lemon bars to cool completely in the pan. Once cooled, dust with powdered sugar, cut into 16 squares, and serve.
Notes
- Make sure the butter is softened to ensure a smooth crust.
- Use fresh lemon juice for the best, bright flavor.
- Do not overbake the filling; it should be slightly jiggly in the center when done.
- Let the bars cool fully before slicing to maintain clean edges.
- Powdered sugar on top adds a nice finishing touch and sweetness.
