Easy Lemon Bars with Crisp Shortbread Crust
With a smooth, tart lemon filling and a golden, crisp shortbread crust, these lemon bars taste just like the ones from your favorite bakery. Made with fresh lemon juice and zest, they’re bright, creamy, and perfectly balanced between tangy and sweet. Plan ahead—they need a few hours to set, but they slice cleanly and are worth every minute. Easy to make and hard to resist, this is the go-to lemon bar recipe for anyone craving a classic that never fails.
Equipment
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
- Cream the butter, sugar, and vanilla until combined and fluffy, about 3 minutes.
- Add the flour and salt and mix on low speed until it forms pea-sized crumbles. Then press the shortbread dough evenly into the prepared pan. Dock the bottom with a fork. Bake the crust for 18-25 minutes or until the edges are golden brown. Set the crust aside until ready to use.
Make the Lemon Filling
- In a small pot, rub the lemon zest into the sugar. Then whisk in flour and cream of tartar. Once combined, whisk in the eggs and egg yolks, and then the lemon juice. Cook over medium-low heat, stirring constantly until the filling thickens and reaches 160°F.
- Once off the heat, strain the mixture over a large bowl. Then pour the lemon curd over the baked shortbread crust.
- Bake until the filling is set, about 15-20 minutes. Let the bars cool on a wire rack for 2 hours, then transfer them to the fridge to chill for a minimum of 2-3 hours; overnight is best!
- The next day, use a sharp knife, wiping it clean between cuts, and cut into squares. Dust with powdered sugar and enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep refrigerated. Best served chilled. They will keep in an airtight container for up to 4 days in the fridge.
