Classic Lemon Bars with Shortbread Crust
Bright, tangy lemon custard baked over a buttery shortbread crust, finished with a snowy dusting of powdered sugar. These American classic lemon bars balance sweet and tart with clean slices and a tender bite—ideal for bake sales, picnics, and holiday cookie trays.
Lemon bars became a beloved American classic because they deliver big citrus flavor with simple pantry ingredients. The shortbread base teaches an important baking principle: a sturdy, well-baked crust prevents a soggy bottom. The lemon layer relies on eggs for structure and flour for just enough thickening, creating that signature custardy set. Chill before slicing for the neatest squares and the best texture.
Total Time
3 hr 5 min
Prep Time
20 min
Cook Time
45 min
Servings
24
Ingredients
Shortbread Crust
- •1 cup (2 sticks/226 g) unsalted butter, softened
- •1/2 cup (100 g) granulated sugar
- •2 cups (250 g) all-purpose flour
- •1/2 tsp kosher salt (or 1/4 tsp fine salt)
- •1 tsp vanilla extract (optional)
Lemon Filling
- •4 large eggs, room temperature
- •1 1/2 cups (300 g) granulated sugar
- •1/4 cup (32 g) all-purpose flour
- •2 tbsp (16 g) cornstarch
- •2/3 cup (160 ml) freshly squeezed lemon juice (about 3–4 lemons)
- •1 tbsp finely grated lemon zest (optional but recommended)
- •1/4 tsp kosher salt
To Finish
- •Powdered sugar, for dusting
Instructions
- 1
Heat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Lightly grease the parchment.
- 2
Make the crust: In a bowl, cream the softened butter and granulated sugar until smooth and fluffy, 1–2 minutes. Mix in salt and vanilla (if using). Add flour and mix just until a soft dough forms (it will be crumbly at first, then come together).
- 3
Press the dough evenly into the prepared pan (use your fingertips or the bottom of a measuring cup). Dock the surface lightly with a fork to help prevent bubbling.
- 4
Bake the crust until pale golden at the edges, 18–22 minutes. If it puffs, gently press it down with the back of a spoon while still hot.
- 5
While the crust bakes, make the filling: Whisk eggs until blended. Whisk in sugar until smooth. Add flour, cornstarch, and salt and whisk until no dry pockets remain. Whisk in lemon juice and zest.
- 6
Pour the filling over the hot crust immediately after the crust comes out of the oven. Return to the oven and bake until the center is set and no longer looks wet, 20–25 minutes (a slight jiggle is fine; it will firm as it cools).
- 7
Cool completely in the pan on a rack, then refrigerate at least 2 hours for clean slices.
- 8
Lift out using parchment overhang. Dust generously with powdered sugar, then slice into bars (wipe the knife between cuts for sharp edges).
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.