Easy Lemon Bars Recipe with Buttery Shortbread Crust

There’s just something magical about lemon bars, isn’t there? That bright, tangy citrus flavor layered over a buttery shortbread crust—it’s like sunshine in dessert form. I’ve been making this lemon bars recipe since I was a teenager, and every time I bake a batch, it feels like a little taste of nostalgia.

Whether you’re hosting a backyard get-together, need a make-ahead dessert for a potluck, or just craving something sweet and zesty, these lemon bars hit the spot. They’re easy to make (really!), use pantry staples, and they store beautifully. In this post, I’ll walk you through everything—ingredients, baking tips, delicious variations, and more. Let’s get baking!

Why You’ll Love This Lemon Bars Recipe

• Quick & Easy: Minimal prep and simple steps make this recipe totally doable, even if you’re short on time.
• Bright, Tangy Flavor: Thanks to real fresh lemon juice and zest, these bars pack a punch of citrus goodness.
• Perfect Texture: The rich, buttery shortbread crust balances the smooth lemon curd filling just right.
• Crowd Favorite: These bars disappear fast at parties, bake sales, and brunches.
• Make-Ahead Friendly: They keep well in the fridge and even freeze beautifully.

Ingredients You’ll Need

Here’s everything you’ll need to make these easy lemon bars. I’ve grouped them by layer to keep things simple.

For the Shortbread Crust:

• 1 cup unsalted butter, melted
• 2 cups all-purpose flour
• ½ cup powdered sugar
• ¼ tsp salt
• 1 tsp vanilla extract (optional, but adds depth)

Tip: Make sure your butter is fully melted for the easiest mixing!

For the Lemon Filling:

• 1½ cups granulated sugar
• ¼ cup all-purpose flour
• 4 large eggs, at room temperature
• 2/3 cup fresh lemon juice (from about 3–4 lemons)
• 1 tbsp lemon zest (zest before juicing!)
• Optional: 1 tbsp milk for extra creaminess

For Dusting:

• Powdered sugar, to dust before serving

Ingredient Substitutions

Don’t have everything on hand? Here are a few swaps you can try:

• Salted butter instead of unsalted: Just omit the added salt in the crust.
• Bottled lemon juice: Not ideal, but okay in a pinch. Add extra zest for brightness.
• Gluten-free flour: Use a 1:1 gluten-free blend for a celiac-friendly version.
• Coconut sugar in place of granulated: It’ll add a deeper flavor and darker color.
• Almond extract instead of vanilla: Just a drop can add a twist!

How to Make Lemon Bars

Follow these steps and you’ll have bright, citrusy lemon bars cooling on your counter in under an hour!

1. Preheat and Prep (5 minutes)

• Preheat your oven to 350°F (175°C).
• Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy lifting.

2. Make the Shortbread Crust (10 minutes)

• In a mixing bowl, combine melted butter, flour, powdered sugar, salt, and vanilla.
• Stir until it forms a soft dough.
• Press evenly into the prepared pan. Use the bottom of a measuring cup for a smooth, flat surface.

3. Bake the Crust (18–20 minutes)

• Bake until the crust is just starting to turn golden around the edges.
• Remove from the oven and let it cool slightly while you make the filling.

4. Mix the Lemon Filling (5 minutes)

• In a large bowl, whisk together sugar and flour.
• Add the eggs, lemon juice, and zest. Whisk until smooth and slightly frothy.

5. Pour and Bake (20–22 minutes)

• Pour the filling over the warm crust.
• Return to the oven and bake until the center is set and doesn’t jiggle, about 20 minutes.

6. Cool & Chill (1–2 hours)

• Let the bars cool at room temperature, then chill in the fridge for at least 1 hour for clean slicing.

7. Slice and Dust (5 minutes)

• Use the parchment overhang to lift the bars out.
• Slice with a sharp knife, wiping between cuts.
• Dust with powdered sugar before serving.

Expert Tips and Common Mistakes to Avoid

• Use room temperature eggs: They mix more evenly and help the filling set better.
• Don’t overbake: If the top starts to brown, they’re likely overdone. Look for a set but pale top.
• Zest before juicing: It’s way easier and avoids squishy lemons.
• Chill before cutting: This helps the filling firm up, so your bars cut cleanly.
• Use a glass or ceramic pan: Metal pans can give a metallic tang to citrus desserts.

Common mistake: pouring filling onto a cold crust—this can cause it to separate.

Variations & Add-Ons

• Gluten-Free: Use a 1:1 gluten-free flour blend in both crust and filling.
• Dairy-Free: Substitute vegan butter (like Earth Balance) in the crust.
• Meyer Lemon Bars: Swap in Meyer lemons for a sweeter, floral flavor.
• Lavender Lemon Bars: Add a pinch of dried culinary lavender to the crust.
• Coconut Crust: Replace ½ cup flour with shredded coconut for a tropical twist.
• Berry Swirl: Drop small spoonfuls of raspberry jam on top before baking and swirl gently.

Serving Suggestions

These bars are lovely on their own but can be dressed up, too:

• Dust with powdered sugar just before serving for that bakery-style finish.
• Serve alongside whipped cream or a scoop of vanilla ice cream.
• Pair with tea or lemonade for a refreshing afternoon treat.
• Display on a white platter lined with parchment paper for a classic, clean look at parties.

Storage & Reheating

Refrigeration:

• Store lemon bars in an airtight container in the fridge for up to 5 days.
• Place parchment between layers if stacking.

Freezing:

• Wrap bars individually in plastic wrap, then freeze in a zip-top bag.
• They’ll keep for up to 3 months.
• Thaw overnight in the fridge before serving.

Reheating:

• Lemon bars are best served chilled or at room temperature—no reheating needed!

Nutrition Information (Per Serving – makes 16 bars)

• Calories: ~210
• Protein: 2g
• Carbohydrates: 30g
• Fat: 10g
• Sugar: 20g
• Fiber: 0.5g
• Sodium: 55mg

Note: Nutrition may vary slightly depending on brands and swaps used.

Prep, Cook, and Total Time

Conclusion

If you’ve been searching for the perfect lemon bars recipe—one that’s easy, bursting with lemon flavor, and built on a buttery shortbread crust—this is it. These are the bars I come back to over and over again because they’re just that good.

Whether you’re baking for a special occasion or just craving something sweet and citrusy, give these a try. I promise, you won’t be disappointed. And don’t forget to leave a comment below—tell me how yours turned out or how you made them your own!

Happy baking,

Lemon Bars Recipe

This easy lemon bars recipe is bursting with fresh lemon flavor and a buttery shortbread crust. A crowd-pleasing dessert ready in under an hour!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Calories 210 kcal

Ingredients

  

• For the Shortbread Crust:
• 1 cup unsalted butter melted
• 2 cups all-purpose flour
• ½ cup powdered sugar
• ¼ tsp salt
• 1 tsp vanilla extract optional, but adds depth
• For the Lemon Filling:
• 1½ cups granulated sugar
• ¼ cup all-purpose flour
• 4 large eggs at room temperature
• 2/3 cup fresh lemon juice from about 3–4 lemons
• 1 tbsp lemon zest zest before juicing!
• Optional: 1 tbsp milk for extra creaminess
• For Dusting:
• Powdered sugar to dust before serving

Instructions

 

• Preheat and Prep (5 minutes)
• Preheat your oven to 350°F (175°C).
• Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy lifting.
• Make the Shortbread Crust (10 minutes)
• In a mixing bowl, combine melted butter, flour, powdered sugar, salt, and vanilla.
• Stir until it forms a soft dough.
• Press evenly into the prepared pan. Use the bottom of a measuring cup for a smooth, flat surface.
• Bake the Crust (18–20 minutes)
• Bake until the crust is just starting to turn golden around the edges.
• Remove from the oven and let it cool slightly while you make the filling.
• Mix the Lemon Filling (5 minutes)
• In a large bowl, whisk together sugar and flour.
• Add the eggs, lemon juice, and zest. Whisk until smooth and slightly frothy.
• Pour and Bake (20–22 minutes)
• Pour the filling over the warm crust.
• Return to the oven and bake until the center is set and doesn’t jiggle, about 20 minutes.
• Cool & Chill (1–2 hours)
• Let the bars cool at room temperature, then chill in the fridge for at least 1 hour for clean slicing.
• Slice and Dust (5 minutes)
• Use the parchment overhang to lift the bars out.
• Slice with a sharp knife, wiping between cuts.
• Dust with powdered sugar before serving.

Notes

• For clean slices, chill thoroughly before cutting and use a sharp knife wiped between cuts.
• Use room temperature eggs for a better-set filling.
• Always zest lemons before juicing—it’s easier and prevents waste.
• Avoid overbaking: look for a pale, set filling rather than a browned top.
• Store in the fridge for up to 5 days or freeze for up to 3 months.

Keyword lemon bars recipe, easy lemon bars, shortbread crust, fresh lemons, powdered sugar before serving, lemon flavor, lemon curd filling, bar recipes