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Easy Foolproof Lemon Bars with Zesty Shortbread Crust

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A simple and reliable recipe for lemon bars featuring a zesty, buttery shortbread crust and a tangy, custardy lemon filling. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour (or almond flour for gluten-free)
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon fresh lemon zest (about 1 large lemon)
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (3–4 lemons)
  • 1 tablespoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar until fluffy and pale, about 3-4 minutes.
  3. Add 1 tablespoon fresh lemon zest and 1/4 teaspoon salt to the butter mixture and stir to combine.
  4. Gradually mix in 2 cups all-purpose flour until just combined. If dough is too dry, add 1 teaspoon cold water.
  5. Press dough evenly into the prepared pan, compacting firmly into corners and edges.
  6. Bake crust for 18-20 minutes until edges are gently golden; center may still look soft.
  7. While crust bakes, whisk together 4 large eggs and 1 1/2 cups granulated sugar until frothy, about 2 minutes.
  8. Sift in 1/4 cup all-purpose flour, then add 1/2 cup freshly squeezed lemon juice and 1 tablespoon lemon zest. Whisk until smooth and glossy.
  9. Pour filling over hot crust immediately after removing from oven.
  10. Return pan to oven and bake for 20-25 minutes until filling is set but slightly jiggly in center.
  11. Remove from oven and cool completely on a wire rack, then refrigerate at least 2 hours to firm up.
  12. Use parchment edges to lift bars from pan and cut into squares, wiping knife clean between cuts.
  13. Optionally dust with powdered sugar before serving.

Notes

Use room temperature butter for best crust texture. Avoid overmixing flour to prevent tough crust. Fresh lemon juice and zest are essential for bright flavor. Chill bars before cutting to prevent filling from oozing. Powdered sugar dusting hides cracks and adds a pretty finish. For dairy-free crust, substitute butter with coconut oil. For gluten-free, use almond flour or gluten-free baking flour.

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, easy lemon bars, tangy dessert, lemon zest, custard filling

Find it online: https://oracooks.com/easy-foolproof-lemon-bars-with-zesty-shortbread-crust-recipe-for-perfect-tangy-dessert/