Description

These classic lemon bars feature a tender, buttery shortbread crust topped with a silky, tart lemon custard filling. Made with fresh lemon juice and zest, they’re the perfect balance of sweet and tangy. Easy to make, beautiful to serve, and absolutely irresistible!

Ingredients

For the Crust:

1 ¾ cups (220 g) all-purpose flour
½ cup (100 g) granulated sugar
½ teaspoon salt
¾ cup (1 ½ sticks / 170 g) unsalted butter, cold and cubed

For the Lemon Filling:

4 large eggs
1 ½ cups (300 g) granulated sugar
¼ cup (30 g) all-purpose flour
2 tablespoons lemon zest (from about 2 lemons)
⅔ cup (160 ml) fresh lemon juice (about 3–4 lemons)
Optional: pinch of salt

For Finishing:

Powdered sugar, for dusting

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Instructions

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, making sure to leave some overhang on the sides—this will be your handle for lifting the bars out later.

Step 2: Make the Shortbread Crust

In a medium bowl, whisk together the flour, sugar, and salt until combined. Add your cold, cubed butter and use a pastry cutter, fork, or your fingers to work it into the dry ingredients. You’re looking for a texture like coarse crumbs or wet sand—some bigger pieces of butter are totally fine! Press this mixture firmly and evenly into the bottom of your prepared pan.

Step 3: Par-Bake the Crust

Bake the crust for 15–18 minutes, until the edges are just starting to turn lightly golden. You don’t want it fully browned, just set. Remove it from the oven but keep the oven on—you’ll be using it again in just a minute!

Step 4: Whisk Up the Lemon Filling

While the crust is still warm, make your filling. In a large bowl, whisk together the eggs, sugar, and flour until the mixture is smooth and lump-free. Add the lemon zest and fresh lemon juice, then whisk until everything is beautifully combined.

Step 5: Pour and Bake Again

Pour the lemon mixture evenly over your warm crust. Don’t worry if it looks really liquidy—it will set up as it bakes! Carefully transfer the pan back to the oven and bake for 18–22 minutes. You’ll know it’s done when the filling is set and doesn’t jiggle in the center.

Step 6: Cool Completely and Chill

This is the hardest part (I know, the waiting!). Let the lemon bars cool to room temperature on the counter, then pop them in the refrigerator for at least 2 hours.

Step 7: Dust and Cut

Once chilled, use the parchment overhang to lift the whole slab out of the pan. Dust generously with powdered sugar (don’t be shy—it’s gorgeous!), then cut into 12–16 squares or rectangles depending on how big you like them.

Notes

Room temperature eggs blend more smoothly into the filling, but if you forget to take them out, just place them in a bowl of warm water for 5 minutes.
Strain your filling through a fine-mesh sieve before pouring it over the crust if you want an ultra-silky texture without any bits of zest or egg.
Use a bench scraper or large chef’s knife to cut the bars—it gives you straighter edges than a small knife.
Test your lemon juice: Taste it! If your lemons aren’t super juicy or flavorful, you might need an extra lemon or two. You want that bright, punchy flavor to shine through.
Common mistake to avoid: Skipping the lemon zest! The zest has all those aromatic oils that give you that true lemon flavor. Juice alone isn’t enough.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American