Thick Lemon Bars with Shortbread Crust

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 minutes
  • Yield: 9-12


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.



  • 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


  • 3 large eggs
  • 1&1/2 cups (300g) 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


  1. Preheat oven to 350F and line an 8×8″ square baking pan with parchment paper overhanging the sides
  2. Toss flour, powdered sugar, and cornstarch together.
  3. Cut in the softened butter using a fork, pastry cutter or food processor until the mixture resembles coarse meal.
  4. 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.
  5. Meanwhile, whisk together the eggs, sugar, lemon zest, and lemon juice.
  6. Slowly add in the flour, whisking quickly to prevent any lumps.
  7. Pour over hot crust and bake for another 25-30 minutes or until the lemon filling is set.
  8. 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.


  • 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 a month.
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: lemon bars with shortbread crust, thick lemon bars, easy lemon bars