Easy Lemon Bars with Shortbread Crust (video)
With a rich buttery shortbread crust and a thick layer of tangy lemon curd on top, these easy lemon bars are guaranteed to be a hit! They are made with just 7 ingredients and take only 15 minutes to prepare.
What are lemon bars:
Lemon bars (also known as lemon squares) are a popular type of dessert bar made with a shortbread crust and a lemon curd filling. This type of dessert bar originated in the 1930s and lemon bars became a big hit in the 1960s.
Why these lemon bars are the best:
- They have a perfect 1:1 ratio of crust to filling.
- They are thicker than most lemon bars, which makes each bite more flavorful and satisfying.
- The lemon curd is delightfully tart, and not too sweet, which emphasizes the robust lemony flavor. It’s also firm enough to hold its shape when sliced and is stackable for easy transport and plating.
- The base features a buttery shortbread crust that uses powdered sugar instead of granulated sugar and includes cornstarch for a light and tender texture that melts in your mouth.
- Here is what some of my readers have to say:
“I made these this weekend, following the recipes, exactly. They are perfection – they taste so fresh and the lemon flavor is an amazing compliment to the delicious crust! Thanks for sharing!!” – Brittainy
“This was such an amazing recipe. The amount of tartness and gooeyness was perfect. I ate like a whole row when I finished with it. The thickness is very nice too! Perfect lemon bar recipe <3” – Teresa
How to make lemon bars:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by tossing some flour, powdered sugar, and cornstarch together. Then add in the butter.
- Using a pastry cutter, fork or food processor, work in the butter until the mixture resembles coarse meal.
- Press the mixture firmly and evenly into an 8×8″ square baking pan lined with parchment paper. Pre-bake the crust at 350F for 10 minutes.
- Meanwhile, whisk together the eggs, sugar, lemon juice, and lemon zest in a large bowl.
- Slowly add in some more flour while whisking.
- Pour the filling over the hot crust and bake for another 30 minutes. Let cool and chill in the fridge. Dust with powdered sugar before serving.
Expert tips:
- Spread out the shortbread mixture evenly into your baking pan first, then press it firmly so that you have a nice and even layer.
- Add in the flour a bit at a time while whisking vigorously to prevent any clumping. See the video tutorial below.
- Butter and line the baking pan with parchment paper, leaving an overhang on the sides. Buttering the pan keeps the parchment paper in place and makes it easier to remove. The overhang also helps you lift the parchment paper out of the pan, making it easier to cut the squares.
FAQ:
What kind of lemons are best for zesting?
Organic or unwaxed lemons are better for zesting, as well as thick-skinned lemons. (source: How to chose and use lemons)
Why do my lemon bars have a crust on top?
That thin layer of white bubbles on top is due to all the air bubbles created from vigorously whisking the lemon filling mixture. It’s totally normal and doesn’t affect the taste at all but if you want to minimize it then let the mixture stand for a few minutes before pouring it on top of the crust and baking.
Do lemon bars need to be refrigerated?
They are ok to be left out at room temperature for a few hours for serving, but for any longer than that, they should be refrigerated because of the lemon curd.
How long do lemon bars last?
Lemon bars will last up to a week if properly stored in the fridge.
How to store lemon bars:
Once the lemon bars are completely cooled, place them in an airtight container and store in the fridge for up to a week.
Can you freeze lemon bars?
Yes, lemon bars can be frozen for up to 3 months. Cut into squares without the powdered sugar and place them onto a baking sheet. Freeze for 1 hour or until frozen solid, wrap each square in plastic wrap or aluminum foil, place them in a freezer-friendly container or large ziplock bag, and store in the freezer. Thaw overnight in the fridge.
These easy lemon bars are excellent for potlucks, bake sales, picnics, and backyard barbecues. The richness of the shortbread is like a match made in heaven with the fresh and tangy citrus taste.
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Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintEasy Lemon Bars Recipe
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 minutes
- Yield: 9-12
- Category: dessert
- Method: bake
- Cuisine: American
Description
With a rich buttery shortbread crust and a thick layer of tangy lemon curd on top, these zesty lemon bars are packed with robust lemon flavor.
Ingredients
Crust
- 1&1/4 cups (155g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1 tbsp (10g) cornstarch
- 1/2 cup (114g) unsalted butter, softened
Filling
- 3 large eggs
- 1&1/2 cups (300g) granulated sugar
- zest of 1 lemon
- 1/2 cup (125ml) fresh lemon juice (about 2 lemons)
- 1/2 cup (62g) all-purpose flour
- powdered sugar for dusting
Instructions
- Preheat oven to 350F and line an 8×8″ square baking pan with parchment paper overhanging the sides
- Toss flour, powdered sugar, and cornstarch together.
- Cut in the softened butter using a fork, pastry cutter or food processor until the mixture resembles coarse meal.
- Dump the mixture into the prepared pan. Spread it out evenly then press firmly into an even layer. Bake for 10 minutes or just until the edges start to brown.
- Meanwhile, whisk together the eggs, sugar, lemon zest, and lemon juice.
- Slowly add in the flour, whisking quickly to prevent any lumps.
- Pour over hot crust and bake for another 25-30 minutes or until the lemon filling is set.
- Let stand at room temperature to cool for an hour and chill in the refrigerator for 2 hours. Dust with powdered sugar before slicing and serving. Cut into 9 squares or 12 bars.
Notes
- These lemon bars can be served chilled or at room temperature.
- Leftovers can be refrigerated in an airtight container for up to a week. They can also be tightly wrapped and stored in the freezer for up to 3 months.
I made these this weekend, following the recipes, exactly. They are perfection – they taste so fresh and the lemon flavor is an amazing complement to the delicious crust! Thanks for sharing!!
You’re very welcome, Brittainy! Thank you for your lovely review:)
If I would double this recipe, What size pan would I use? Would 9 by 12 be okay?
Yes a 9×12″ or 9×13″ pan would be fine if you were to double this recipe. Enjoy and feel free to email me back if you have any other questions!
I was really in the baking mood earlier today so I tried these out and they turned out amazing! The lemon taste is so pure and present!
I love these lemon bars and everyone else does too. I’ve made them many many times. They are so easy to make too. Thanks so much.
Hi Thomas,
You’re very welcome, and thank you for your kind words! Have a great day.
I followed this recipe to a T and for some reason they didn’t set at all 🙁 i put them in the fridge immediately after they came out the oven and i left them for over two hours but they just never hardened up.
i even left them in the over a tad longer, maybe 2 or 3 minutes. any idea what happened? the taste was amazing, the texture was just really runny.
Hmmm, the filling should have set during the baking process? Did you add the 1/2 cup of flour to the filling and baked it for the suggested time? The filling should have been firm when you took it out of the oven. Puzzling??? I’m not sure what happened there. Sorry I can’t be much more help.
I baked these egg free (using 1 tablespoon chia seed and 3 tablespoons water for each egg) and olive oil instead of butter. I also baked in a 9.5″ diameter glass pie dish. Overall, tasted delicious, but for some reason my crust wouldn’t stay with the filling…Maybe because of the shape? Or I didn’t wait long enough for it to cool to room temp before refrigerating? I will most likely bake this again but reduce the filling sugar down to 1 cup and maybe grease the pan insead of using parchment paper.
Hi Teresa,
It was probably the olive oil. If you prefer not to use butter, I recommend substituting with 1/3 cup solid room temperature coconut oil and cut it into the dry mix as you would with butter. Feel free to email me back if you have any further questions. Have a great day!
This was such a amazing recipe. The amount of tartness and gooeyness was perfect. I ate like a whole row when I finished with it. The thickness is very nice too! Perfect lemon bar recipe <3
Aww, thank you for your kind words Teresa. I’m glad you liked them so much. Have a great weekend!
Lily, these Lemon Bars look just perfect and they taste just perfect as well! You did a great job! 2 thumbs up!
Thank Sabine. Yours looks perfect as well. Nice to meet you:)
I was wondering is the cornstarch necessary? Because in many other recipes they did not use cornstarch.
Hi Tesa,
The cornstarch makes the shortbread cookie base more tender. However the recipe will still work without it. Please feel free to email me back if you have any other questions:)
Oh these lemon bars are so yummy!! I made them for a special New Years Eve dessert. This is the first recipe I have tried from Little Sweet Baker. (I also decided to add a tiny bit of vanilla extract just for fun.) Thanks so much for a new favorite! Next time I’m going to try making the chocolate chip muffins.
You’re very welcome Sarah and please do try the muffins. You won’t be disappointed, it’s my most popular recipe. Happy New Year and all the best to you in 2017!
I had a big sale at school and this was the perfect recipe. It came out beautifully but I did need to put in some yellow food coloring for a nice yellow look. I would have liked more crust on them though to have a more balanced ratio of filling to crust. Thank you for this awesome recipe. Have a nice day.
You’re welcome Tioba and thank you for your feedback. Have a wonderful week:)
did anyone make it? is it very sweet?
could the sugar be reduced?
Hi Anita, I don’t like things overly sweet either and these lemon bars are just sweet enough to balance the tartness of the lemons. If you still want to reduce the sugar, I would suggest reducing it by no more than 1/4 cup. Then if you find it’s not sweet enough, you can just dust with extra powdered sugar. Enjoy and have a lovely day:)
Oh yum! Great video Lily I need some tips!!
Thanks Nicky and anytime, just let me know:)
I love lemon anything and these look absolutely divine & are certainly one of my favorite
We love lemon Lily and these bars look amazing! I love the thickness of the filling and just pucker up with the thought of biting into these beauties!
My mouth is watering about now …those look so full of flavor and so pretty.
These look sooo good, I love how thick they – more lemony goodness in each bite!
Oh my GOODNESS Lily, I don’t even care for lemon desserts that much but I REALLY wish I could have a bite of one of these right about now. That filling is to die for 🙂
Beautiful lemon bars Lily, so soft and delicate. The video makes it look oh so simple, love visual instructions 🙂
You have made these look so lovely that even though I don’t generally do ‘lemony’ flavours I feel like I need to sink my teeth into one! 🙂 I love your great instructional video too – very clear. Thank you so much for sharing with us at Fiesta Friday this week. Do you think the recipe would work with something like freshly squeezed strawberry or raspberry juice?
Thank you and yes, substituting the lemon for strawberry or raspberry juice would work too. Thanks for stopping by:)
These look simply delicious Lily!! My little one loves all things lemon & I’m gonna make these soon! Great job on the video btw!!