If you’re looking for a bright, tangy treat that’s as refreshing as it is simple to make, this Easy Lemon Bars with Shortbread Crust Recipe is going to become your new favorite go-to dessert. Imagine biting into a buttery, crumbly shortbread crust that perfectly balances the luscious, zesty lemon filling topping it off — truly a perfect harmony of flavors and textures that brightens any day. Whether you’re baking for a crowd or craving a sweet citrus pick-me-up, these lemon bars hit every note with ease and elegance.
Ingredients You’ll Need
Getting the perfect lemon bars starts with using a handful of straightforward, pantry-friendly ingredients, each playing a crucial role in creating that irresistible combination of crumbly shortbread and silky lemon filling. With just a few basics, you’ll set yourself up for pure lemony bliss.
- 1 cup softened butter: Provides richness and gives the shortbread crust its tender, melt-in-your-mouth texture.
- 1/2 cup granulated sugar (for crust): Adds a touch of sweetness that balances the buttery base perfectly.
- 1 tablespoon vanilla extract: Enhances the flavor complexity by adding warmth to the crust.
- 1 pinch of salt: Highlights the flavors and balances the sweetness.
- 2 cups all-purpose flour (for crust): The structure for your shortbread, making it sturdy yet tender.
- 2 cups granulated sugar (for filling): Sweetens the vibrant lemon filling beautifully.
- 6 large eggs: Helps set the lemon custard and adds richness.
- 1 cup lemon juice: Provides the bright, tangy flavor that defines the bars.
- 2 lemons (finely grated zest only): Adds aromatic citrus oils and a burst of fresh lemon flavor.
- 1/4 cup all-purpose flour (for filling): Thickens the lemon filling gently without losing silkiness.
- 2 tablespoons cornstarch: Works alongside flour to give the filling its perfect custard consistency.
- Powdered sugar, lemon slices (optional): For that classic dusted finish and pretty garnishing touch.
How to Make Easy Lemon Bars with Shortbread Crust Recipe
Step 1: Prep Your Workspace
Start by preheating your oven to 350°F and lining a 9×13-inch baking pan with parchment paper. This simple step ensures your bars will come out cleanly and makes cleanup a breeze.
Step 2: Make the Shortbread Crust
Mix the softened butter, 1/2 cup sugar, vanilla extract, and a pinch of salt in a medium bowl until creamy. Then, stir in 2 cups of all-purpose flour just until the mixture becomes crumbly and holds together. This balance between butter and flour is what creates that perfectly tender shortbread base that melts in your mouth with every bite.
Step 3: Pre-Bake the Crust
Press the crust mixture firmly and evenly into the bottom of your prepared pan. Baking it for around 15 minutes until it’s lightly golden is key — it forms a sturdy foundation that crisps up beautifully while still staying tender underneath the luscious filling.
Step 4: Prepare the Lemon Filling
While the crust bakes, whisk together 2 cups sugar, eggs, lemon juice, and the finely grated zest from 2 lemons until it’s totally smooth. Then whisk in 1/4 cup flour and 2 tablespoons cornstarch until the filling has a beautiful creamy texture. This combination ensures your filling sets perfectly, with that zingy, fresh lemon flavor shining through every slice.
Step 5: Assemble and Bake the Bars
Pour the velvety lemon filling evenly over the warm, pre-baked crust. Return the pan to the oven and bake for about 20-25 minutes, just until the lemon custard is set but still slightly jiggly in the center. This step is crucial for getting the texture just right — luscious, with a slight firmness that slices cleanly.
Step 6: Cool Completely
Allow your lemon bars to cool down to room temperature on a wire rack. Once cooled, pop them into the fridge for about 2 hours to really firm up. This chilling step is where the flavors meld beautifully, and the bars become easier to cut and serve.
Step 7: Serve and Enjoy!
Before serving, dust with powdered sugar and add lemon slices if you want to dress things up a bit. Slice into squares and prepare to wow your taste buds with this classic and refreshing dessert that feels both special and effortlessly homemade.
How to Serve Easy Lemon Bars with Shortbread Crust Recipe
Garnishes
Sprinkling these bars with powdered sugar adds a delicate, sweet touch that makes them look irresistible. Fresh lemon slices or even a few mint leaves bring a pop of color and bring out the citrusy vibe beautifully, making your presentation stand out every time.
Side Dishes
Pair these lemon bars with a cup of hot tea or a glass of chilled lemonade for a perfectly balanced dessert experience. They also complement a light fruit salad or a scoop of vanilla ice cream, turning a simple lemon bar into a full-on indulgence.
Creative Ways to Present
For parties or gift-giving, cut these bars into bite-sized squares and serve them on a pretty platter dusted with edible flowers or zest. Wrapping individual bars in parchment paper tied with twine makes a charming homemade gift that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Store your lemon bars in an airtight container in the refrigerator for up to 5 days. Keeping them chilled preserves the shortbread’s crumbly texture and the filling’s fresh lemon flavor, so they taste just as good the next day.
Freezing
If you want to make these bars ahead of time, you can freeze them for up to 3 months. Wrap each bar individually in plastic wrap and place them in a freezer-safe container or bag. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Lemon bars are typically enjoyed chilled or at room temperature, but if you prefer them a bit warmer, gently warm in the oven at a low temperature for a few minutes. Avoid microwaving as it can make the crust soggy and the filling too soft.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is always best for that vibrant, natural tang, but if you don’t have fresh lemons, bottled lemon juice can work in a pinch. Just make sure it’s pure lemon juice without additives for the best flavor.
What if I don’t have cornstarch?
In a bind? You can substitute cornstarch with an equal amount of additional all-purpose flour. It won’t be quite as silky, but your filling will still set nicely.
How do I know when the lemon bars are done baking?
The filling should be mostly set but still have a slight wobble in the center. It will continue to firm as it cools, so avoid overbaking which can lead to cracking.
Why do I need to chill the lemon bars after baking?
Chilling allows the lemon filling to fully set and the flavors to develop. It also makes slicing cleaner and easier, so you get those perfect square bars every time.
Can these lemon bars be made gluten-free?
Absolutely! You can swap the all-purpose flour in both the crust and filling with a gluten-free flour blend designed for baking. Keep in mind that the texture might change slightly but they’ll still be delicious.
Final Thoughts
Making these Easy Lemon Bars with Shortbread Crust Recipe is like opening a little box of sunshine in your kitchen. You get that perfect balance of buttery shortbread and zesty lemon filling in every bite — simple, yet so satisfying. Whether you’re baking them for yourself, family, or friends, these lemon bars are sure to brighten spirits and become a beloved classic. So don’t wait, grab those lemons and get ready to create some magic!
Print
Easy Lemon Bars with Shortbread Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 15 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easy Lemon Bars with Shortbread Crust are a delightful citrus dessert perfect for any occasion. Featuring a buttery, crumbly shortbread base topped with a tangy, smooth lemon filling, they offer a balanced blend of sweet and tart flavors. Finished with a dusting of powdered sugar and optional lemon slices, these bars are simple to make and sure to impress.
Ingredients
Shortbread Crust
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pinch of salt
- 2 cups all-purpose flour
Lemon Filling
- 2 cups granulated sugar
- 6 large eggs
- 1 cup lemon juice
- 2 lemons (finely grated zest only)
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
For Serving (Optional)
- Powdered sugar
- Lemon slices
Instructions
- Prep: Heat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang to easily lift out the bars later.
- Mix crust: In a medium bowl, combine softened butter, granulated sugar, vanilla extract, and a pinch of salt. Mix until creamy. Gradually stir in 2 cups of all-purpose flour until the mixture becomes crumbly and just combined.
- Pre-bake crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for about 15 minutes, or until the edges start turning golden.
- Prepare filling: In another medium bowl, whisk together 2 cups sugar, 6 large eggs, lemon juice, and finely grated lemon zest until smooth and combined. Then whisk in 1/4 cup flour and 2 tablespoons cornstarch until the mixture is smooth and well blended.
- Assemble bars: Pour the lemon filling over the pre-baked crust evenly. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is just set and no longer jiggly in the center.
- Cool: Remove from oven and allow the lemon bars to cool to room temperature. After they have cooled, place the bars in the refrigerator for about 2 hours to fully set.
- Serve: Once chilled, lift the bars out of the pan using the parchment paper overhang. Dust the top with powdered sugar and optionally garnish with lemon slices. Cut into 15 bars and serve.
Notes
- Ensure the lemon zest is finely grated to avoid bitterness in the filling.
- Use fresh lemon juice for the best flavor.
- Chilling the bars after baking helps them firm up for cleaner slicing.
- Line the pan with parchment paper for easy removal and less mess.
- Storage: Keep leftover lemon bars refrigerated in an airtight container for up to 4 days.
