Lemon Bars with Shortbread Crust
Okay, so let me just say—lemon bars with shortbread crust are basically responsible for my reputation as “person who always brings something good to the potluck,” even though (honestly) I once tried to pass off brownies-from-a-box as homemade. My first dance with this recipe was during a muggy summer, standing barefoot on cold tiles, determined to cheer up my sulky cousin after her breakup. Lemon does that, you know? Adds a bit of zing to the blues. Anyway, half the pan disappeared before dinner, and it’s kind of been my best trick ever since. And yes, there have been honest-to-goodness arguments over the corner pieces.
If you’re ever in the mood where you want something bright and buttery but also, you know, easier than those triple-layer cakes you see on TV—I swear on my favorite mixing bowl, this is the recipe.
Why I Always Come Back to These
I usually bring out this recipe when someone needs a pick-me-up, or, let’s be honest, when I need an excuse to claim I’m just “testing” treats for a future event (as if). My family loves them because of the whole salty-buttery-crumbly crust with super tangy top—it’s basically sunshine layered on a cookie. I’ll admit, the crust used to vex me; sometimes it wasn’t quite ‘shortbready’ enough, and for years I was convinced Grandma had a secret trick she just wasn’t sharing. Turns out, the only real secret is not cutting them while warm (seriously, don’t). Oh, and if you have little kids around, expect a powdered sugar dust cloud in your kitchen. I now just accept it as an extra cleaning day.
Stuff You’ll Need (Plus a Shortcut or Two)
- For the crust:
- 1 cup (225g) unsalted butter (my mom swears by Kerrygold, but the grocery brand works just fine)
- 2 cups all-purpose flour (sometimes I use half whole wheat if I’m feeling “healthy”… results are mixed)
- 1/2 cup powdered sugar (you can use granulated in a pinch, but it’s a bit grittier—just so you know)
- Pinch of salt (I’ve used flaky salt for this and it’s… not necessary, but fun!)
- For the lemon layer:
- 4 large eggs (room temp is best, but cold works if you forgot to prep. Guilty.)
- 1 1/2 cups granulated sugar (brown sugar in a pinch is a WILD experiment, more about this later…)
- 1/4 cup all-purpose flour
- 2/3 cup freshly squeezed lemon juice (about 3-4 lemons; bottled will do if you don’t want to squeeze, but you’ll miss the punch)
- Zest of 2 lemons (again, not essential, but I love the bright flavor)
- Powdered sugar for dusting (optional, unless it’s for photos or showing off)
This Is How I Make Them (With A Bit Of Rambling)
- Preheat your oven to 350°F (175°C). I always forget this at first. Sometimes I remember midway through crust prep; still works. Line a 9×13 inch pan with parchment if you want easy removal. Or just butter the heck out of it.
- Mix the crust: Throw your softened butter, flour, powdered sugar, and salt into a bowl. I use clean hands (it’s the best way), but you can use a mixer if you hate mess. You’re aiming for something crumbly but kind of coming together when you squeeze a chunk in your fist. It should not look like dough—don’t panic, it always looks weird at this point.
- Press, then bake: Dump the crust into your pan. Use your palms or a flat-bottomed cup to press everything down, sort of evenly. Don’t stress. Bake for about 18-20 min, till it looks pale gold but not brown yet. This is where I snag a tiny corner just to “test flavor” (totally unnecessary, but who cares?)
- Make the lemony top: While the crust bakes, whisk the eggs, sugar, and flour in a large-ish bowl till there’s no dry flour clumping up. Add the lemon zest and juice—smell it. It’s the best part. Whisk till it’s smooth, don’t overthink it.
- Combine & bake again: Once the crust is baked, pour the lemon mixture straight on top (don’t wait for it to cool, it’s fine!). Back into the oven it goes for another 22-25 minutes. You want the center to not jiggle like jelly, but a tiny bit of wobble is okay—it’ll firm up.
- Cool (no, really, wait): Let the whole pan cool for at least an hour. Two is better; I know, it’s hard. Dust with powdered sugar right before cutting, if you want them to look extra snazzy.
- Slices: Use a sharp knife, wipe it after each cut, and try not to eat the warm edges before anyone else claims them.
Some Notes I’ve Gathered (Probably Too Many Batches Later)
- Overbaking turns the crust into something more like shortbread jerky. It’s not the move. Actually, I find it works better if you pull them a minute early (even though I always worry they’re not done).
- If using bottled lemon juice, toss in extra lemon zest. Otherwise, they taste a bit flat. Learned that in a midnight baking panic once.
- The powdered sugar will vanish overnight as it’s absorbed; sprinkle just before serving if you care about looks.
- Warm bars are mushy and absolutely refuse to slice neatly—I’ve learned this the messy way.
Some Wild Lemon Bar Experiments
- Once tried swapping half the sugar in the lemon layer out for light brown—sort of a lemon-toffee flavor but… not awesome. Won’t repeat.
- To make it gluten-free, I used a 1:1 GF baking blend and think it turned out perfectly fine (no one noticed!)
- Sometimes I add a little bit of toasted coconut to the crust if I’m feeling fancy, and it’s good—my neighbor calls it “tropical confusion.”
Equipment? Honestly, You Don’t Need Fancy Stuff
I use my trusty glass baking dish, but I’ve straight-up made these in a disposable foil pan for a picnic once. Want neat edges? Use parchment, but otherwise, a buttered pan is totally fine. No mixer? No problem—fingers work better anyway. And an old whisk is perfectly good for the topping (once had to use a fork; a little annoying, but it did the job).
How To Store ‘Em (If They Last that Long)
In theory: airtight in the fridge, they’ll stay good for up to 4 days. In reality? Mine tend to form a vanishing act within a day and a half. And, I think the flavor smoothes out and gets even better on day two. If they start to look a bit sticky, give ‘em a second dusting of sugar.
How I Like To Serve These Bars
I’m partial to a big square of bar with strongly brewed tea (try Earl Grey, it’s a game-changer!). My aunt brings out fancy plates, but my bunch usually just eats straight from the pan, disputing who got the ‘big’ piece. Once, for a birthday, I piled a scoop of vanilla ice cream on top; not traditional, but highly recommended.
What I Wish I’d Learned Earlier (AKA Pro Tips)
- I once tried to spread the lemon filling before the crust was done cooling—runny bars, big mess. Just wait or pour on a hot crust, which is actually better (I flip-flopped on this for ages).
- If you’re thinking “Eh, I’ll just cut them hot, who’s gonna know?”—you will know. Goo everywhere. Live and learn.
- I usually check my oven early, because on occasion, things just bake weird depending on where you live (humidity, I guess?)
FAQ (I Get These All the Time!)
- Can I freeze lemon bars?
- Sure thing! Cut them first, then freeze between baking paper. Thaw in the fridge. They’re actually great slightly frozen—like a lemony popsicle, kinda.
- Can you double the recipe?
- Yep, but use two pans unless you own one of those industrial-sized baking trays (I don’t). Otherwise it won’t cook properly in the middle, and you’ll be sad.
- My bars are runny, what happened?
- Probably underbaked; actually, maybe the eggs were too cold, too. Or I dunno, sometimes I think my oven lies to me.
- Is bottled lemon juice really that bad?
- Well, it’s not bad, per se, but fresh is way zingier. I use bottled only if I can’t be bothered or the lemons at the shop look tragic.
- Can I use limes or oranges instead?
- Lime bars are great (very margarita vibes). Orange is sweeter, not as bold, but works if you’re outta lemons. I haven’t tried grapefruit yet—maybe next summer?
There you go, friend. If you make these, save me a square, or at least send a photo (I like seeing kitchen chaos that isn’t mine for once). And if you have a better lemon bar story, I’m all ears. Happy baking! Oh, and if you ever want my lasagna recipe—the one with the accidental cinnamon layer—let me know!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- Powdered sugar, for dusting
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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2Prepare the shortbread crust: In a medium bowl, mix together 1 cup softened butter, 2 cups flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt until a dough forms. Press evenly into the bottom of the prepared pan.
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3Bake the crust for 18-20 minutes, or until lightly golden at the edges. Remove from oven and set aside.
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4Prepare the lemon filling: In a large bowl, whisk together the eggs, granulated sugar, 1/4 cup flour, lemon juice, and lemon zest until smooth.
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5Pour the lemon mixture over the baked crust. Bake for an additional 15-18 minutes, or until the filling is set.
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6Let the bars cool completely in the pan. Dust with powdered sugar, cut into squares, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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