Classic Lemon Bars with Buttery Shortbread Crust Recipe
These classic Lemon Bars feature a buttery, tender crust topped with a tangy, smooth lemon filling. Perfectly balanced with just the right amount of sweetness and citrus zest, they are chilled to set before serving and can be dusted with confectioners’ sugar for an elegant finish. Ideal for gatherings, these bars freeze well and make a refreshing dessert.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 15 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
Filling
- 2 cups (400g) granulated sugar
- 6 Tablespoons (46g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) fresh lemon juice (about 4 lemons)
- 2 teaspoons fresh lemon zest, optional
Topping/Serving
- Optional: confectioners’ sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9×13-inch glass baking pan with parchment paper on the bottom and sides, leaving an overhang for easy lifting. Set aside.
- Make the Crust: In a medium bowl, mix melted butter, granulated sugar, vanilla extract, and salt. Add the flour and stir until fully combined into a thick dough. Press the dough evenly into the prepared pan. Bake for 20-22 minutes until edges are lightly browned. Remove from oven and poke fork holes across the warm crust’s surface to help the filling adhere. Set aside.
- Prepare the Filling: In a large bowl, sift together sugar and flour. Whisk in the eggs until smooth, then add lemon juice and lemon zest (if using) until fully combined.
- Bake the Filling: Pour the filling evenly over the warm crust. Bake for 22-26 minutes until the center is mostly set and no longer jiggles when gently shaken. Remove from oven and let cool completely at room temperature for about 2 hours.
- Chill the Bars: After cooling, refrigerate the bars for another 1-2 hours to fully chill and set for easier cutting and better texture.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Dust with confectioners’ sugar if desired. Cut into 24 squares, wiping the knife clean between cuts for neat edges.
- Store: Store leftover lemon bars covered in the refrigerator for up to one week.
- Freeze (Optional): Cut cooled bars (without confectioners’ sugar) into squares and freeze on a baking sheet for 1 hour. Wrap individually in foil or plastic wrap and store in a freezer bag or container for 3-4 months. Thaw in the refrigerator before serving, then dust with confectioners’ sugar.
Notes
- Use a glass baking pan as metal pans can react with lemon juice or heat differently.
- Fork holes in the crust help the filling adhere and prevent sogginess.
- Chilling the bars before cutting ensures clean squares and a firm texture.
- You can omit lemon zest if preferred but it enhances the lemon flavor.
- Confectioners’ sugar topping is optional but adds a nice decorative touch.
- Lemon bars freeze well and can be prepared ahead of time for convenience.
- Be sure to level your flour properly by spooning and leveling to prevent dense crust or filling.
