Bright Fresh Lemon Bars (Printable)

Zesty lemon bars with buttery shortbread crust — a vibrant, tangy dessert for any occasion.

# What You Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, melted
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
09 - Zest of 2 lemons

→ Topping

10 - Powdered sugar, for dusting

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
02 - In a medium bowl, combine the melted butter, granulated sugar, all-purpose flour, and salt. Stir until a soft dough forms. Press the mixture evenly into the bottom of the prepared pan.
03 - Bake the crust for 18-20 minutes, or until lightly golden across the surface. Remove from the oven but keep the crust in the pan.
04 - While the crust bakes, whisk together the granulated sugar and flour in a separate bowl. Add the eggs, freshly squeezed lemon juice, and lemon zest. Whisk until completely smooth and well combined.
05 - Pour the lemon filling evenly over the warm pre-baked crust. Return to the oven and bake for 18-20 minutes, or until the center is set and only has a slight jiggle.
06 - Allow the bars to cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift the slab out. Slice into 12 bars and dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • The shortbread base comes together in one bowl with melted butter, no cold butter cubing or pastry cutter required.
  • That filling sets into a perfectly sliceable layer with a custard like creaminess that balances sharp and sweet beautifully.
02 -
  • Patient cooling is not optional here because slicing warm bars will give you a lemon puddle instead of clean squares.
  • Pouring the filling over the hot crust straight from the oven actually helps the two layers bond so they do not separate when you cut.
03 -
  • If you want an extra tangy punch, add the zest of a third lemon to the filling and you will notice the difference immediately.
  • Tapping the pan gently on the counter before baking releases trapped air bubbles that can cause uneven surfaces.

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