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.
Print
Easy 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.
Nutrition
- Serving Size:
- Calories: 270
- Sugar: 29.4 g
- Sodium: 19.6 mg
- Fat: 9.1 g
- Carbohydrates: 44.5 g
- Protein: 3.6 g
- Cholesterol: 66.8 mg
Super easy! Soooo yummy! First dessert gone at the party. People in my family rave over this recipe. I used 9×10 pan -doubled the recipe and it came out perfect. All of your recipes are delicious and easy to follow!
Aww, thank you for your kind words, Zandra! So happy to hear about the rave reviews:)
Oh my goodness YOU HAVE TO MAKE THESE!!!! They are just outstanding! The lemon curd is so gooey, tart and delicious and just as Lily says, the perfect compliment to the buttery shortbread crust. SO much better than the first “classic” recipe I tried that only called for 2 Tb of lemon juice (that should’ve been my first clue). These are tangy lemony goodness and a definite keeper. Thank you Lily!!
You’re very welcome, Carrie! And thank you for your rave review! You made my day:)
Hi – to use a 9×13 pan, you say in a few replies to double the recipe, but in one reply, you said to multiply it by 1.5. Which is correct? Btw, we are HUGE fans of your blueberry streusel muffin recipe! Thanks so much 😊
Thank you for your kind words, Anita! My apologies for not being consistent. For a 9×13″ pan, you should double the recipe.
These were the absolute best I’ve ever made!!. Seriously delicious. Everyone devoured them when I brought them for dessert.
I used the 8in square pan but need to make these for a really large group for an upcoming 80 birthday party.
The only other large pan I have is 16 x 16in.
How will the ingredient ratios change for this size pan?
Can I just double your recipe?
Thank you!
Hey Linda,
Thank you for your kind words! I’m so happy everyone liked them:)
For a 16×16 pan, you would have to quadruple the recipe and that’s a lot. I’m not sure how long that would take to bake. Do you have one or two 9×13 pans by any chance? If you do, simply double the recipe for each pan (depending on how many servings you need). A 9×13 will be easier to manage and bake. I hope this helps and feel free to reply back with any further questions. Have a great day!
can i skip the zest?
No, the zest is where the flavor comes from.
These were so easy and really delicious
Thank you for another wonderful recipe Lily!
I love being able to use the whole egg. These are very good. I use granulated sugar by mistake and they were fine.
Thank you for your review, Ann! So glad it worked out and you enjoyed it:)
These are amazing! My boyfriend and I loved them. Thank you so much for sharing!
You’re very welcome and thank you for your kind words, Karlos!
These lemon bars are the bomb!!! This was the 4th recipe I tried and it will be my go to. It has the perfect ratio and flavor! Did I say ‘easy’?!!!
Yay, that’s great to hear, Karen! Thank you for your lovely review:)
These lemon bars were absolutely delicious! They were a hit with everyone. Awesome lemon flavor and easy to make. Thank you!
You’re very welcome, Susan! I’m so glad it was a hit with everyone:)
I’m wondering if this recipe would work with one of the sugar alternatives like Truvia. Has anyone tried it?
How much cornstarch do you use?
I used 1 tablespoon in the crust. Enjoy and happy baking!
Should I cool the bars, on a rack, in the pan or remove them with parchment and let cool ??
Cool the bars in the pan until ready to cut and serve. I hope you enjoy the bars and stay well!
I made this recipe for a party and it was a hit! Everyone was raving about these lemon bars and couldn’t believe it was my first attempt making them! Because I was in a hurry this morning, I could not cool them for 1 hour at room temperature and then chill for 2 hours in the fridge but in my experience with baking, gradual temperature change can sometimes work in a pinch. I cooled for half hour room temperature, followed by 15 minutes in the fridge and finished off in the freezer. They withstood the cutting and transit just fine.
I’m so glad it was a hit at the party and thank you for the cooling tip!
Lily, I’m super excited to try these! I’m bringing them for a larger group tomorrow and was wondering if you have a version for a 9 x 13 pan to save time?
Hi Cindy,
You can multiply the recipe by 1.5 for a 9×13″ pan. I hope that helps and have fun at the gathering!
I have tried several lemon bar recipes and each time I was disappointed, until I tried this recipe. These are the best.i I can’t wait to make them again 😀👍🏼
So glad to hear and thank you for your lovely comment, Lory!
Wow Lily! These bars turned out beautifully. The flavour is incredible. It really helps that you write the grams and mls of the ingredients. It ensures a perfect product every time! I used half the sugar, so that when I eat half the pan I don’t feel so guilty! Just delicious!
I’m so glad you liked them! Thank you for your feedback:)
These look amazing! And nice and easy to make.
Lily,
I made this today and they are delicious. I was wondering if it makes any difference to the final result if you heat the lemon mixture to a simmer before adding the flour? This would dissolve the sugar completely as it is still somewhat granular prior to baking. Just curious.
Also, I commented in one of your recipes a few months ago about the videos that show on the sidebar on your website. I said then that the videos are great, but you invariably see them after they’ve already started, which means you don’t know what the video is making because as soon as it’s finished it starts up the next video. The only time you know what you’re making is if you see the video from the very beginning. If there was a way to embed the title of the recipe throughout the video, then we would know what that recipe is and we could search for it on your website.
Always delicious recipes.
Good question about the sugar. I’ve seen another recipe where they stir until all the sugar is dissolved and let it sit for 10 minutes before pouring it over the crust. I’ll have to play around with the recipe next time to see if it makes any difference to dissolve the sugar prior.
Yes, I do remember your comment about the video player. I did ask my ad network company if they could embed the title and link to the recipe when you hover over, and they replied that they are working on something, whatever that means. I should follow-up with them, but in the meantime, great suggestion about adding the title in the video like a watermark – thank you! I’ll figure out how to do that:)
I believe this is the 1st lemon filling recipe I have seen using APF. I myself cannot imagine the gluten that builds up between the stove cooking and the baking process. Wondering if it has been made by member(s) and what they are saying about the consistency/taste. Thank you for sharing. I Make your blueberry muffins continually and we love them.
Hi Cooking Gram,
This recipe doesn’t require cooking the lemon filling on the stovetop, it goes directly in the oven and the flour helps the lemon curd thicken along with the eggs. I haven’t had any complaints about the filling being too thick or anything. I have received quite a few positive reviews below. Please feel free to reply back if you have any further questions and I’m glad to hear that you love my blueberry muffins:)