Lemon bars with shortbread crust Recipe

Okay, picture this: You’re having one of those days where everything’s meh, and suddenly you bite into something so tangy-sweet-buttery that your brain goes “YES, THIS IS WHY LIFE IS WORTH IT.” That’s these lemon bars with shortbread crust for you. They’re like sunshine in square form—crisp, crumbly base meets that zingy, custardy lemon top that’s basically happiness on a plate. And guess what? You don’t need to be a pro baker to nail them. If I can do it without burning down the kitchen, you definitely can.

These bad boys are perfect for when you want to impress without stressing. Potluck? Date night? Just treating yourself because you deserve it? Boom. Let’s dive in.

Why This Recipe is Awesome

Look, there are a million lemon bar recipes out there, but this one’s special because it’s foolproof and ridiculously delicious. The shortbread crust is buttery and tender—not rock-hard like some sad versions—and the filling? Tangy enough to wake you up but balanced with sweetness so it doesn’t pucker your face off.

It’s basically idiot-proof (said with love, because I’ve messed up way harder things). No fancy techniques, no double-boiler drama for the curd—just mix, bake, chill, and devour. Plus, they look way fancier than the effort involved. People will think you’re a baking wizard. Bonus: They freeze great, so make a batch and thank future-you later.

Ingredients You’ll Need

Let’s keep it real—nothing weird here. Just everyday stuff that makes magic happen.

For the shortbread crust:

• 1 cup (2 sticks) unsalted butter, melted (because we’re not skimping on flavor, okay?)
• 1/2 cup granulated sugar (the sweet base)
• 2 teaspoons pure vanilla extract (adds that cozy vibe)
• 1/2 teaspoon salt (don’t skip—makes everything pop)
• 2 cups + 2 tablespoons all-purpose flour (spoon it in, don’t pack it like you’re mad at it)

For the lemon filling:

• 2 cups granulated sugar (yes, it looks like a lot—trust the process)
• 6 tablespoons all-purpose flour (thickens without making it gummy)
• 6 large eggs (room temp if you’re fancy, but cold works too)
• 1 cup fresh lemon juice (about 4-5 big lemons—fresh is key, bottled stuff tastes like regret)
• Zest of 2 lemons (that bright pop—don’t skip!)
• Powdered sugar for dusting (the snowy finish that makes ’em Instagram-ready)

See? Simple. No exotic ingredients to hunt down.

Step-by-Step Instructions

Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper (leave overhangs for easy lift-out—genius hack). No parchment? Grease it well, but seriously, get parchment.

1. Make the crust: In a big bowl, stir together the melted butter, sugar, vanilla, and salt until it’s all happy. Dump in the flour and mix until it forms a thick, crumbly dough. It won’t look like cookie dough—more like wet sand that holds together when squeezed.
2. Press that goodness firmly into the bottom of your pan. Use your hands, a glass, whatever—get it even. Bake for 20-22 minutes until lightly golden. It’ll smell amazing.
3. While the crust bakes, whisk the filling. In another bowl, whisk sugar and flour first to avoid lumps. Add eggs, lemon juice, and zest. Whisk until smooth and combined—like you’re making sunshine lemonade.
4. When the crust is ready, pour the filling over the hot crust (yes, hot—it’s fine!). Bake another 22-25 minutes until the center is just set (slight jiggle is okay—it firms up as it cools).
5. Let cool at room temp for an hour, then chill in the fridge for at least 2 hours (overnight is even better for clean cuts).
6. Lift out using the parchment, dust generously with powdered sugar, and slice into squares. Pro tip: Wipe your knife between cuts for pretty edges.

Common Mistakes to Avoid

• Not using fresh lemons. Bottled juice is sad and flat—fresh zest and juice make all the difference. Your taste buds will thank you.
• Skipping the parchment overhang. You’ll be chiseling bars out like an archaeologist—save yourself the drama.
• Overbaking the filling. It should jiggle a tiny bit in the center when you pull it out. Overdone = rubbery disappointment.
• Cutting too soon. Warm bars = gooey mess. Chill properly or you’ll end up with lemon soup on a crust.
• Forgetting to preheat. Rookie move—oven needs to be hot for that perfect crust edge.

Don’t be that person. You’ve got this.

Alternatives & Substitutions

Gluten-free? Swap the flour for a 1:1 GF blend—works great, crust stays buttery.

No unsalted butter? Use salted but cut the added salt in half.

Want extra zing? Add a bit more zest or even a splash of lemon extract (but don’t go overboard—it’s potent).

Lime bars? Sub lime juice and zest—super refreshing twist.

Vegan version? Tougher, but try plant-based butter and egg replacers (aquafaba or flax works okay, but texture changes a bit—still tasty though).

IMO, stick close to the original for the classic vibe, but play around once you’ve nailed it.

FAQ’s

Can I make these ahead of time?

Absolutely! They taste even better the next day after chilling. Make up to 3 days ahead, keep covered in the fridge.

How do I get clean cuts?

Chill fully, use a sharp knife, and wipe it clean between each slice. Dusting with powdered sugar last helps hide any imperfections.

Can I freeze lemon bars?

Yep—cut, wrap individually, freeze up to 2 months. Thaw in fridge overnight. Tastes fresh!

Why is my filling runny?

Probably underbaked or too much juice/not enough flour. Bake until just set next time.

Can I use margarine instead of butter?

Technically yes… but why hurt your soul like that? Butter gives that rich, melt-in-your-mouth shortbread magic.

Do I need to strain the filling?

If your lemons have pulp or seeds, yeah—strain for smooth texture. But if you’re careful juicing, it’s optional.

How tangy are these?

Perfectly balanced—tangy enough to crave another bite, but not mouth-puckering. Adjust the juice slightly if you like super sour.

Related Recipe:

• Brown butter pecan pie bars Recipe
• Cranberry Crumble Pie Bars Recipe
• Brown Butter Apple Blondies Recipe

Final Thoughts

There you have it—lemon bars with shortbread crust that are stupidly good and stupidly easy. You’ve got the power now to turn a boring afternoon into something special. Grab those lemons, crank some tunes, and get baking. Your future self (and anyone lucky enough to snag one) will high-five you.

Now go impress someone—or just yourself—with your new go-to treat. You’ve earned that second (or third) bar. Enjoy every zesty bite! 🍋