I’ve baked many lemon bars over the years, and the best examples always share the same qualities: a tender, buttery shortbread crust with a slight crisp at the edges, and a bright, silky lemon filling that’s tangy, creamy, and set to the perfect texture. These lemon shortbread bars strike that balance every time—better than many bakery versions.
They’re also straightforward to make: a classic lemon bar that reliably turns out well. If you’ve tried the chewy lemon bar cookies or the layered lemon bar cake on this site, consider this the original inspiration behind those recipes.
If you prefer something softer and more cake-like, a soft and fluffy lemon loaf cake is a great alternative. It’s moist, full of citrus flavor, and finished with a tangy lemon glaze for a bakery-style treat.
The Baking Process
1
Make the shortbread dough. Cream the butter until light and fluffy, then mix in the dry ingredients. The dough should be crumbly and slightly dry—easy to press into the pan.
2
Press the dough into an 8×8 baking pan and dock with a fork. Press the dough evenly to the edges so it bakes uniformly. Pricking it with a fork prevents air pockets and helps the filling adhere to the crust.
3
Bake the shortbread crust. Bake until the edges are lightly golden. Remove the pan and let the crust cool on a wire rack while you prepare the filling.
4
Make the lemon curd. Cook the curd until thick and silky, then strain it to remove any lumps and excess zest for a smooth, glossy finish.
The lemon curd and buttery crust are a fantastic pairing. If you enjoy that combination, try turning it into cupcakes with a pie-crust bottom, soft lemon cake, and toasted meringue frosting for a different presentation of the same bright lemon flavor.
5
Pour the lemon curd over the shortbread, spreading it evenly. Return the pan to the oven and bake until the filling is set and no longer jiggles when gently shaken.
6
Chill, slice, and serve. After baking, cool the bars on a wire rack for a couple of hours, then refrigerate for at least 2–3 hours (overnight is best). Use a sharp knife, wiping it between cuts, to slice into squares. Dust with powdered sugar and enjoy.
For a soft, sliceable dessert with the same intense lemon flavor, a lemon raspberry cake is a lovely option. It’s tender, citrus-forward, and perfect for sharing.
If you try this recipe or another from the site, please leave a comment and a star rating—I love hearing how recipes turn out. You can also tag the author on social media to share photos.
Easy Lemon Bars with Crisp Shortbread Crust
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Equipment
-
metal 8×8 baking pan
Ingredients
For the Shortbread Crust
- 9 tablespoons unsalted butter, room temperature
- 1/3 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste
- 1 1/4 cup + 2 tablespoons all-purpose flour, *See notes below for measuring*
- 1/4 teaspoon fine sea salt
For the Lemon Curd Filling
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 tablespoon all-purpose flour
- 1 teaspoon cream of tartar
- 3 large eggs
- 3 large egg yolks
- 2/3 cup fresh lemon juice
- powdered sugar, for dusting the tops
Instructions
Make & Bake the Shortbread
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Preheat the oven to 350°F (180°C). Line an 8×8 square baking pan with parchment paper, covering all sides, and set aside.
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In a stand mixer, cream the butter, sugar, and vanilla until combined and fluffy, about 3 minutes.
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Add the flour and salt, mixing on low until pea-sized crumbles form. Press the shortbread dough evenly into the prepared pan and dock with a fork. Bake the crust for 18–25 minutes, or until the edges are golden. Set aside to cool.
Make the Lemon Curd Filling
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Rub the lemon zest into the sugar in a small saucepan, then whisk in the flour and cream of tartar. Whisk in the eggs and yolks, then add the lemon juice. Cook over medium-low, stirring constantly, until the mixture thickens and reaches about 160°F.
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Remove from heat and strain the curd into a bowl to remove any lumps. Pour the strained lemon curd over the baked shortbread crust.
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Bake at 350°F (180°C) until the filling is set, about 15–20 minutes. Cool the pan on a wire rack for 2 hours, then chill in the refrigerator for at least 2–3 hours—overnight yields the cleanest slices.
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Use a sharp knife, wiping it between cuts, to slice into squares. Dust with powdered sugar and serve.
Notes
Storage: Keep refrigerated. Serve chilled. Store in an airtight container for up to 4 days in the fridge.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was created and tested by a real person
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