Lemon Bars Recipe – Easy Shortbread Crust & Zesty Filling

Last Updated on 2 months by Neha Deshmukh

Lemon Bars Recipe – Easy Shortbread Crust & Zesty Filling

Okay, let’s be real. Is there anything that screams sunshine and happiness quite like a perfectly made lemon bar? I remember the first time I made these – it was for a summer picnic with friends, and they were gone in minutes! Seriously, I had to promise to make another batch the very next week. They’re just that good. And honestly, they’re surprisingly easy to make. So, if you’re looking for a bright, zesty treat that’s guaranteed to impress, you’ve come to the right place.

Why You’ll Love This Recipe

These lemon bars aren’t just delicious; they’re a little slice of happiness. The shortbread crust is buttery and crumbly, providing the perfect base for the tangy, smooth lemon filling. It’s a delightful balance of sweet and tart that’s perfect for any occasion. Plus, they’re relatively quick to whip up, making them ideal for when you need a little something special without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create these little bursts of sunshine:

• 1 cup All Purpose flour (about 120g)
• ½ cup Confectioner’s sugar (about 60g)
• ¼ teaspoon salt
• 9 tablespoons unsalted butter (113g), cold
• ½ cup sugar (about 100g)
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 eggs
• ¼ cup lemon juice (about 60ml)
• 3 tablespoons All Purpose flour (about 36g)
• Powdered sugar (for dusting)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Lemons: Seriously, use good quality lemons! You want bright, flavorful lemons for the best zest and juice. Meyer lemons are fantastic if you can find them – they’re a little sweeter and less acidic.
• Butter: I always use unsalted butter so I can control the salt level. If you only have salted butter, just reduce the added salt to a pinch. Make sure it’s cold for that perfect crumbly crust!
• Flour: For the crust, all-purpose flour works beautifully. For the filling, we’re using all-purpose again, but you could experiment with a little cornstarch (about a tablespoon) for an even smoother texture.
• Confectioner’s Sugar: Also known as powdered sugar or icing sugar. It gives the crust a lovely delicate sweetness.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat & Prep: Preheat your oven to 325°F (160°C). Butter an 8-inch square baking pan. This is important – it’ll prevent the bars from sticking.
2. Make the Crust: In a stand mixer (or a bowl if you’re doing it by hand!), combine the flour, powdered sugar, and salt. Add the cold butter and mix until the mixture resembles coarse meal. It should look like little crumbs.
3. Press & Bake: Press the dough evenly into the prepared pan. Use the back of a spoon or your fingers to really pack it in. Prick the crust all over with a fork – this prevents it from puffing up too much. Bake for 20-23 minutes, or until golden brown. Let it cool completely.
4. Whip Up the Filling: While the crust is cooling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth. Make sure everything is well combined.
5. Pour & Bake Again: Pour the lemon filling over the cooled crust. Bake at 325°F (160°C) for 18-20 minutes, or until the filling is set. It should be slightly jiggly in the center.
6. Cool & Chill: Let the lemon bars cool completely in the pan, then chill for at least an hour before cutting. This makes them so much easier to slice neatly.

Expert Tips

• Don’t overbake! The filling should be set but still slightly soft. It will firm up as it cools.
• Cold butter is key for a flaky, tender crust.
• Zest the lemons before juicing them. It’s much easier that way!
• For a super smooth filling, strain the lemon juice through a fine-mesh sieve to remove any pulp.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Swap the all-purpose flour for a good quality gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.
• Vegan Adaptation: Use vegan butter (like Miyoko’s Kitchen Cultured Vegan Butter) and an egg replacer (like flax eggs – 1 tbsp flaxseed meal + 3 tbsp water per egg).
• Spice Level: N/A – Lemon bars are all about that bright, fresh flavor!
• Festival Adaptations: These are perfect for summer picnics, brunch spreads, or even a festive afternoon tea. My aunt always makes them for Diwali – a little bit of sunshine during the festival of lights!

Serving Suggestions

These lemon bars are delicious on their own, but they’re even better with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of fresh berries adds a beautiful touch too. They pair wonderfully with a cup of tea or a glass of lemonade.

Storage Instructions

Store leftover lemon bars in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Can I make these lemon bars ahead of time?

Absolutely! You can make the crust a day or two in advance and keep it refrigerated. The filling is best made the day you plan to bake them, but you can definitely assemble the whole thing and chill it overnight before baking.

What’s the best way to get a clean cut when serving?

Run a sharp knife under hot water and wipe it dry before each cut. This will help you slice through the bars cleanly.

Can I use lime juice instead of lemon juice?

You can, but it will change the flavor! Lime juice is a bit more tart and floral. It’s worth a try if you love lime, but it won’t be the classic lemon bar flavor.

How do I prevent the crust from becoming soggy?

Make sure the crust is completely cooled before adding the filling. Also, don’t overbake the filling – a slightly set filling is better than a runny one.

What is the best way to zest a lemon?

Use a microplane zester! It’s the easiest way to get fine lemon zest without the bitter white pith. If you don’t have a microplane, you can use a fine grater, but be careful not to grate too deeply.