Go Back

Easy Lemon Bars with Shortbread Crust - Bright, Buttery, and Simple

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Shortbread Crust: 1 cup (226 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) granulated sugar
  • 1/2 teaspoon fine salt
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon vanilla extract (optional, but lovely)
  • For the Lemon Filling: 1 1/2 cups (300 g) granulated sugar
  • 1/4 cup (30 g) all-purpose flour
  • 4 large eggs, at room temperature
  • 3/4 cup (180 ml) fresh lemon juice (about 4–5 lemons)
  • 1 tablespoon finely grated lemon zest
  • Pinch of salt
  • For Finishing: Powdered sugar, for dusting

Method
 

  1. Preheat and prep the pan: Heat your oven to 325°F (165°C). Line a 9x13-inch metal baking pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment.
  2. Make the crust: In a bowl, whisk the melted butter, sugar, salt, and vanilla until combined. Stir in the flour until a soft dough forms. It should look thick and slightly crumbly but hold together when pressed.
  3. Press and bake the crust: Press the dough evenly into the prepared pan, pushing it slightly up the sides. Prick the surface lightly with a fork. Bake for 18–20 minutes, until the edges are lightly golden. Keep the oven at 325°F.
  4. Whisk the filling: While the crust bakes, whisk sugar and flour in a bowl. Add eggs and whisk just until smooth. Stir in lemon juice, zest, and a pinch of salt. Don’t overwhisk—you don’t want too many bubbles.
  5. Pour and bake: Give the filling a quick stir, then pour it over the hot crust. Return to the oven and bake for 18–22 minutes, or until the center is set and no longer jiggly. A slight wobble is okay; it will firm up as it cools.
  6. Cool completely: Let the bars cool in the pan on a rack until room temperature. Then chill for at least 2 hours for the cleanest slices.
  7. Finish and slice: Lift the slab from the pan using the parchment. Dust generously with powdered sugar. Use a sharp knife to cut into squares or rectangles, wiping the blade between cuts for neat edges.