Tangy lemon curd on a buttery shortbread crust
Lemon Bars
Prep Time
15 min
Cook Time
45 min
Total Time
2 hr
Servings
16
16 bars
Difficulty
Easy
Cost
Budget
$
Lemon Bars
Tangy lemon curd on a buttery shortbread crust
★4.4(23)
Bright, tangy lemon curd sitting atop a buttery, crumbly shortbread base. A perfect balance of sweet and tart, dusted with powdered sugar.
15m
Prep Time
45m
Cook Time
120m
Total Time
16
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Lemon bars are the bright, tangy answer to every chocolate-dominated dessert table. A thick layer of vibrant lemon curd — tangy, sweet, and intensely citrusy — sits atop a rich, buttery shortbread crust. Dusted with powdered sugar, they are as beautiful as they are delicious.
The shortbread base is sturdy enough to hold up to the lemon layer but tender enough to melt in your mouth. The lemon curd sets up just enough to slice cleanly while still having that luscious, silky quality that makes lemon desserts so irresistible.
These are the perfect dessert for spring gatherings, bridal showers, potlucks, or any time you need a dessert that is bright, refreshing, and not too heavy.
Ingredients
- 1 cup unsalted butter, softened (crust)
- 1/2 cup powdered sugar (crust)
- 2 cups all-purpose flour (crust)
- 1/4 teaspoon salt (crust)
- 4 large eggs (filling)
- 1 1/2 cups granulated sugar (filling)
- 1/3 cup all-purpose flour (filling)
- 2/3 cup fresh lemon juice (about 4-5 lemons)
- Zest of 2 lemons
- Powdered sugar for dusting
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper.
- 2
Mix butter, powdered sugar, flour, and salt until a crumbly dough forms. Press evenly into the pan.
- 3
Bake the crust for 18-20 minutes until the edges are just turning golden.
- 4
While the crust bakes, whisk eggs, sugar, flour, lemon juice, and zest until smooth.
- 5
Pour the lemon filling over the hot crust immediately when it comes out of the oven.
- 6
Bake for 22-25 more minutes, until the filling is set and no longer jiggly.
- 7
Cool completely, then refrigerate for at least 1 hour before cutting.
- 8
Dust generously with powdered sugar just before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Lemon juiceLime juice
For lime bars — equally delicious
All-purpose flour (filling)2 tablespoons cornstarch
Creates a slightly silkier curd
Butter (crust)There is no good substitute
Butter is essential for the shortbread crust
Tips & Storage
Pro Tips
Pour the filling over the hot crust — this helps the layers bond and prevents separation.
Use freshly squeezed lemon juice, never bottled, for the best flavor.
The filling will puff up during baking and flatten as it cools — this is normal.
Dust with powdered sugar just before serving so it stays bright white.
Storage
Refrigerate covered for up to 5 days. Dust with fresh powdered sugar before serving.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 bar) · 16 servings
Calories230
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates34g
Fat10g
Fiber0g
Sugar22g
Sodium70mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my filling not setting?
- Ensure you used enough eggs (4 large) and bake until the edges are fully set. The center firms as it cools.
- Can I use Meyer lemons?
- Yes. Meyer lemons are sweeter, so reduce sugar to 1 1/4 cups.
- Why are my bars gummy?
- Too much flour in the filling. Measure flour by spooning into the cup and leveling off.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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