How do I achieve a crisp shortbread crust?

Use cold, cubed unsalted butter and cut it into the flour mixture until it resembles coarse crumbs. Press firmly into the pan before baking.

Can I make the lemon bars ahead of time?

Yes, chilling the bars before slicing helps achieve cleaner cuts and enhances flavor melding.

Freshly squeezed lemon juice and finely grated lemon zest provide bright, natural tartness to the filling.

Bake until just set with a slight jiggle in the center, then cool completely to avoid cracks during slicing.

Try swapping lemon juice with lime juice for a different tangy twist on the bars.

Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.

This recipe has become my go-to dessert for gatherings because everyone loves the fresh lemon flavor and buttery crust.

For the Shortbread Crust: 1 cup (125 g) all-purpose flour 1/4 cup (30 g) powdered sugar 1/4 teaspoon salt 1/2 cup (115 g) unsalted butter, cold and cubed
For the Lemon Filling: 1 cup (200 g) granulated sugar 2 large eggs 2 tablespoons (15 g) all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons) 1 tablespoon finely grated lemon zest (about 1 lemon)
For Finishing: Powdered sugar, for dusting

Preheat Oven:: Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
Prepare Crust Mixture:: In a medium bowl, combine flour, powdered sugar, and salt for the crust. Add the cold, cubed butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Bake Crust:: Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15–18 minutes, until lightly golden.
Mix Filling:: Meanwhile, whisk together granulated sugar and eggs in a medium bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest. Whisk until well combined.
Bake Filling:: Pour the lemon filling over the hot crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 18–20 minutes, or until the filling is set and just barely jiggles in the center.
Cool:: Remove from the oven and let cool completely in the pan on a wire rack.
Serve:: Use the parchment overhang to lift out the bars. Dust with powdered sugar and cut into 8 squares, then cut each square diagonally to make 16 triangles.

These lemon bars always bring smiles at family gatherings and make special occasions sweeter.

8-inch (20 cm) square baking pan, Mixing bowls, Whisk, Pastry cutter or fork, Parchment paper, Sharp knife

Contains wheat (gluten), eggs, and dairy (butter). If unsure about specific ingredient sources, double-check all labels for allergens.

Calories: 135 per serving. Total Fat: 6 g. Carbohydrates: 19 g. Protein: 1 g.

Enjoy these lemon bars fresh or chilled for a delightful treat any time.

→ How do I achieve a crisp shortbread crust?: Use cold, cubed unsalted butter and cut it into the flour mixture until it resembles coarse crumbs. Press firmly into the pan before baking.
→ Can I make the lemon bars ahead of time?: Yes, chilling the bars before slicing helps achieve cleaner cuts and enhances flavor melding.
→ What gives the filling its tangy flavor?: Freshly squeezed lemon juice and finely grated lemon zest provide bright, natural tartness to the filling.
→ How do I prevent the filling from cracking?: Bake until just set with a slight jiggle in the center, then cool completely to avoid cracks during slicing.
→ What alternatives can I use for lemon juice?: Try swapping lemon juice with lime juice for a different tangy twist on the bars.