Over the years I’ve baked countless lemon bars, and the best ones always share the same essentials: a tender, buttery shortbread crust with a slight crisp at the edges and a bright, silky lemon filling that is tart, creamy, and set to the perfect texture. These lemon shortbread bars strike that balance every time—better than many bakery versions—and they’re simple to make at home.
They’re essentially a classic lemon bar that reliably bakes up with the right texture and flavor. If you’ve tried my chewy lemon bar cookies or the layered lemon bar cake, consider this the original inspiration behind those recipes.
If you prefer something softer and more cake-like, I also love a soft & fluffy lemon loaf cake. It’s moist, full of citrus flavor, and finished with a tangy lemon glaze—another easy, bakery-style treat.
The Baking Process
1
Make the shortbread dough. Cream the butter until light and fluffy, then mix in the dry ingredients until you have crumbly, slightly dry dough. This texture yields a tender but crisp shortbread base.
2
Press the dough into an 8×8 baking pan and dock with a fork. Press the dough evenly to the edges so it bakes flat and uniform. Pricking the crust prevents air pockets and helps the lemon curd adhere to the base.
3
Bake the shortbread crust. Bake until the edges are lightly golden brown. Let it cool on a wire rack while you prepare the lemon filling.
4
Make the lemon curd. Cook the curd until it’s thick and silky, then strain it to remove any lumps and excess zest for a smooth finish.
If you love the lemon curd and buttery crust combination, it’s also fantastic in cupcake form—lemon meringue cupcakes combine soft lemon cake with a pie-crust base and toasted meringue for a show-stopping variation.
5
Pour the lemon curd over the shortbread and bake. Spread the curd evenly over the cooled crust, return the pan to the oven, and bake until the filling is set and no longer jiggles.
6
Chill, slice, and serve. Chill the bars in the refrigerator for at least 2–3 hours—overnight is best—so they slice cleanly. Use a sharp knife, wiping it between cuts, then dust the squares with powdered sugar before serving.
When I want a soft, sliceable dessert that’s still bursting with lemon flavor, my lemon raspberry cake is a favorite. It’s tender, citrusy, and a lovely alternative if you want something less custardy and more cake-like.
If you try this recipe or any other from my site, please share how it turned out in the comments—I love hearing from readers. If you enjoyed it, consider leaving a star rating or tagging me on social media so I can see your bakes.
Easy Lemon Bars with Crisp Shortbread Crust
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Equipment
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metal 8×8 baking pan
Ingredients
For the Shortbread Crust
- 9 tablespoons unsalted butter, room temperature
- 1/3 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste
- 1 1/4 cup + 2 tablespoons all-purpose flour, *See notes below for measuring*
- 1/4 teaspoon fine sea salt
For the Lemon Curd Filling
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 tablespoon all-purpose flour
- 1 teaspoon cream of tartar
- 3 large eggs
- 3 large egg yolks
- 2/3 cup fresh lemon juice
- powdered sugar, for dusting the tops
Instructions
Make & Bake the Shortbread
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Preheat the oven to 350°F (180°C). Line an 8×8 square pan with parchment paper, leaving enough overhang on the sides to lift the bars out later. Set aside.
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In a stand mixer, cream the butter, sugar, and vanilla until combined and fluffy, about 3 minutes.
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Add the flour and salt and mix on low until pea-sized crumbles form. Press the dough evenly into the prepared pan and dock with a fork. Bake the crust for 18–25 minutes or until the edges are golden. Set aside to cool slightly.
Make the Lemon Curd Filling
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In a small saucepan, rub the lemon zest into the sugar, then whisk in the flour and cream of tartar. Whisk in the eggs and yolks, followed by the lemon juice. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches about 160°F.
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Remove from heat and strain the curd into a bowl to ensure a smooth texture. Pour the strained curd over the baked shortbread crust.
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Return the pan to the oven and bake at 350°F (180°C) until the filling is set, about 15–20 minutes. Let cool on a wire rack for 2 hours, then refrigerate for at least 2–3 hours (overnight is ideal) so the bars firm up.
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When fully chilled, use a sharp knife—wiping it between cuts—to slice into squares. Dust the tops with powdered sugar and serve.
Notes
Storage: Store the bars refrigerated in an airtight container. They’re best served chilled and will keep for up to 4 days in the fridge.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was created and tested by a real person
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