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Flavorful Lemon Bars Recipe Easy Homemade Buttery Shortbread Crust

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A simple and satisfying lemon bars recipe featuring a rich buttery shortbread crust and a silky, tangy lemon filling. Perfectly balanced tartness and sweetness with a crisp crust.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 teaspoons finely grated lemon zest
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the crust: In a mixing bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add 2 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract to the butter mixture. Mix on low speed until just combined. The dough will be crumbly but should hold together when pressed.
  4. Press the crust evenly into the bottom of the prepared pan, packing it down firmly especially at the corners. Smooth the surface with the bottom of a glass.
  5. Blind bake the crust for 18-20 minutes, or until the edges turn a light golden brown.
  6. Prepare the filling while the crust bakes: In a separate bowl, whisk together 4 large eggs and 1 1/2 cups granulated sugar until smooth and pale, about 2 minutes.
  7. Add 1/4 cup flour, 1/2 cup fresh lemon juice, and 2 teaspoons grated lemon zest to the egg mixture. Whisk until fully combined and no lumps remain.
  8. Remove the crust from the oven and pour the lemon filling over the hot crust. Return to the oven and bake for another 20-25 minutes, or until the filling is just set but still slightly jiggly in the center.
  9. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours to firm up before slicing.
  10. Use the parchment paper overhang to lift the bars out, slice into squares, and dust with powdered sugar if desired. Serve chilled or at room temperature.

Notes

Blind bake the crust to prevent sogginess. Use room temperature eggs for a smooth filling. Chill bars before slicing for clean cuts. Fresh lemon juice and zest provide the best flavor. Parchment paper helps lift bars easily.

Nutrition

Keywords: lemon bars, lemon dessert, shortbread crust, homemade lemon bars, easy lemon bars, buttery crust, citrus dessert

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