These lemon bars with shortbread crust pair a buttery, sandy base with a bright, silky lemon filling that sets into soft, sliceable squares.
Everything comes together with pantry staples and a food processor, and the filling is simply whisked in a bowl while the crust bakes. Chilled and dusted with powdered sugar, the bars are a crowd-pleasing treat for potlucks, showers, or an afternoon with tea.
Table of Contents
Why This Lemon Bars with Shortbread Crust Recipe Works
The crust is a true shortbread. Cold butter, flour, powdered sugar, and a little rice flour pulse into a sandy mixture that bakes up tender and crisp at the edges instead of tough.
The filling needs no cooking on the stove. Eggs, sugar, a bit of flour, lemon zest, and fresh lemon juice whisk together and bake right on the hot crust, so the layers bond and the curd sets evenly.
Because the bars chill before slicing, they cut into clean squares and taste even better the next day. You can make them well ahead for a party and simply dust them just before serving.
Ingredients for Lemon Bars with Shortbread Crust
- 3/4 cup all-purpose flour (for the shortbread base)
- 1/4 cup rice flour, or cornstarch (for the shortbread base)
- 1/2 cup powdered sugar, sifted (for the shortbread base)
- 1/4 tsp salt (for the shortbread base)
- 8 tbsp unsalted butter, cold and cut into 1/2 inch cubes (for the shortbread base)
- 3 large eggs (for the lemon filling)
- 1 cup superfine sugar, or regular granulated sugar (for the lemon filling)
- 2 tbsp all-purpose flour (for the lemon filling)
- 1 tbsp lemon zest, from 2 to 3 lemons (for the lemon filling)
- 1/2 cup fresh lemon juice (for the lemon filling)
- 1 tbsp powdered sugar, for dusting
Rice flour. Rice flour keeps the crust sandy and tender. If you do not have it, cornstarch gives a similar crumbly texture.
Cold butter. Keep the butter cold and cubed so it breaks into the flour like sand. Warm butter turns the base greasy.
Lemon zest and juice. Zest the lemons before juicing them, since squeezed lemons are hard to zest. Fresh juice tastes far brighter than bottled.
Superfine sugar. Superfine sugar dissolves quickly into the eggs for a smooth filling. Regular granulated sugar works too if you whisk a little longer.
Eggs and flour. Eggs set the filling, and a small amount of flour keeps it from weeping. Whisk until no streaks of flour remain.
How to Make Lemon Bars with Shortbread Crust
1. Prep the pan Heat the oven to 350 degrees F. Spray an 8 inch square pan lightly with cooking spray and line it with parchment paper, leaving an overhang on two sides so you can lift the bars out later.
2. Make the base Add the flours, powdered sugar, salt, and cold butter to a food processor and pulse 5 to 10 times until the mixture looks like sand. Without a food processor, rub the butter in with your fingertips.
3. Press the crust Pour the crumbs into the pan, then press firmly into an even layer and up the sides slightly.
4. Bake the base Bake for 20 minutes, until the edges are golden and the center is pale gold. Do not let it cool.
5. Whisk the filling While the base bakes, whisk the eggs, sugar, flour, lemon zest, and lemon juice in a bowl until smooth.
6. Bake the bars Pour the filling over the hot base right away and return the pan to the oven for 20 minutes, until the top is set but still slightly soft in the center.
7. Cool and chill Cool on the counter for 1 hour, then refrigerate for at least 2 hours. Lift the bars out with the parchment, cut into 16 squares, and dust with powdered sugar.
How to Serve Lemon Bars with Shortbread Crust
Lemon bars shine with a cup of tea or coffee, and they also fit neatly on a dessert table. Serve them alongside a slice of cinnamon streusel coffee cake or a wedge of New York cheesecake for a bright contrast. Pair them with soft double chocolate chip cookies and easy cut out sugar cookies for a cookie platter, and add fresh berries on the side for color.
How to Store and Reheat Lemon Bars with Shortbread Crust
Keep the bars covered in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer, then stack with parchment between layers, for up to 3 months. Thaw overnight in the refrigerator and dust with fresh powdered sugar before serving. Because the filling contains eggs, do not leave the bars out for more than 2 hours.
Tips and Variations for Lemon Bars with Shortbread Crust
Zest first. Zest the lemons before you juice them so you do not struggle with soft fruit.
Pour onto a hot base. Adding the filling right after the crust leaves the oven helps the layers bond.
Watch the jiggle. The center should wobble slightly when the pan is nudged. It firms up as it cools.
Press the crust evenly. Use the bottom of a measuring cup to flatten the crumbs into a level layer.
Chill fully. At least 2 hours in the refrigerator gives clean cuts and the best texture.
Wipe the knife. Clean the blade between cuts for sharp, neat squares.
Dust at the end. Powdered sugar melts into the surface, so sprinkle it right before serving.
Handle eggs safely. The filling bakes until set, and cooled bars belong in the refrigerator. The Montana State University egg fact sheet covers safe egg storage and handling.
Frequently Asked Questions About Lemon Bars with Shortbread Crust
How do I know when lemon bars with shortbread crust are done?
The edges look set and the center jiggles slightly when you nudge the pan. The filling continues to firm up as it cools and chills.
Can I make lemon bars with shortbread crust ahead of time?
Yes. They need at least 3 hours to cool and chill, and they keep for up to 4 days in the refrigerator, so making them a day ahead is ideal.
What makes lemon bars with shortbread crust runny?
Underbaking or cutting them before they fully chill is the usual cause. Bake until the top is set and refrigerate for at least 2 hours before slicing.
Can I use bottled lemon juice?
Fresh juice gives a much brighter taste, and zest only comes from fresh lemons, so fresh fruit is strongly recommended.
Can I freeze the bars?
Yes. Freeze them without the powdered sugar for up to 3 months and thaw overnight in the refrigerator.
Lemon Bars with Shortbread Crust
Equipment
- 8 inch square pan
- Food processor
- Parchment paper
- Whisk
- Sharp knife
Ingredients
Main Ingredients
- ¾ cup all-purpose flour for the shortbread base
- ¼ cup rice flour or cornstarch, for the shortbread base
- ½ cup powdered sugar, sifted for the shortbread base
- ¼ tsp salt for the shortbread base
- 8 tbsp unsalted butter, cold and cut into 1/2 inch cubes 1 stick, for the shortbread base
- 3 large eggs for the lemon filling
- 1 cup superfine sugar or granulated sugar, for the lemon filling
- 2 tbsp all-purpose flour for the lemon filling
- 1 tbsp lemon zest from 2 to 3 lemons, for the lemon filling
- ½ cup fresh lemon juice for the lemon filling
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Get ready. Heat the oven to 350 degrees F and line an 8 inch square pan with parchment, leaving an overhang.
- Pulse the dough. Pulse the flours, powdered sugar, salt, and cold butter 5 to 10 times in a food processor until sandy.
- Press and bake. Press the mixture firmly into the pan and bake 20 minutes, until the edges are golden.
- Mix the filling. While the crust bakes, whisk the eggs, sugar, flour, zest, and lemon juice until smooth.
- Bake again. Pour the filling over the hot crust and bake 20 minutes, until set with a slight wobble in the center.
- Chill and cut. Cool 1 hour, refrigerate at least 2 hours, cut into 16 squares, and dust with powdered sugar.
