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Irresistible Lemon Bars Recipe Easy Homemade Buttery Shortbread Crust

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Tangy lemon bars with a rich, buttery shortbread crust that are quick and easy to make, perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • Juice of 3 large lemons (about 1/2 cup or 120ml), freshly squeezed
  • Zest of 2 lemons
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the shortbread crust: In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar using an electric mixer on medium speed until creamy and light, about 2-3 minutes.
  3. Add 2 cups flour and 1/4 teaspoon salt to the butter mixture. Mix on low speed until combined and crumbly but holds together when pressed. If dough feels too dry, add a teaspoon of cold water.
  4. Press the dough evenly into the prepared pan, packing it tightly and smoothing the surface.
  5. Bake the crust for 18-20 minutes, or until edges just begin to turn golden.
  6. While the crust bakes, prepare the lemon filling: In a medium bowl, whisk together 4 large eggs and 1 1/2 cups sugar until smooth and slightly frothy, about 2 minutes.
  7. Add 1/4 cup flour, juice of 3 lemons, and zest from 2 lemons. Whisk until fully combined and silky.
  8. Pour the lemon filling over the hot crust immediately after baking. Return the pan to the oven and bake for another 20-25 minutes until the filling is set but still slightly jiggly in the center.
  9. Remove from oven and set on a cooling rack. Let cool completely at room temperature for about 2 hours. Chill in the fridge for at least 1 hour before slicing.
  10. Use the parchment paper overhang to lift the bars out of the pan. Dust with powdered sugar just before serving.

Notes

[‘Use softened, not melted butter for the crust to achieve a crumbly texture.’, ‘Do not overmix the crust dough to avoid toughness.’, ‘Press the crust firmly to prevent crumbling when cutting.’, ‘Fresh lemon juice is essential for bright flavor; avoid bottled juice.’, ‘Watch baking times carefully to avoid cracks or runny filling.’, ‘Cool completely before slicing to get clean edges.’, ‘Chilling the bars overnight improves flavor and texture.’, ‘For gluten-free, substitute all-purpose flour with gluten-free blend.’, ‘For dairy-free, substitute butter with plant-based spread (texture will differ).’, ‘Vegan adaptation: use plant-based butter and flax/chia seed eggs.’]

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, easy lemon bars, homemade lemon bars, tangy lemon bars, buttery crust, lemon dessert recipe

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