Why You’ll Love This Recipe

These Lemon Bars with Shortbread Cookie Crust are the ultimate citrus dessert. The buttery shortbread crust adds a richness that complements the bright, tangy lemon curd-like filling. The texture is perfect—crisp on the bottom and smooth on top—making each bite an absolute delight. The combination of flavors and textures creates a refreshing treat that’s light but still indulgent. With just a few ingredients and simple steps, these bars are quick to make and guaranteed to satisfy your sweet tooth!

Ingredients

For the Shortbread Cookie Crust:

  • 1 ½ cups all-purpose flour

  • 1/2 cup powdered sugar

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, softened

For the Lemon Filling:

  • 3 large eggs

  • 1 ½ cups granulated sugar

  • ¼ cup all-purpose flour

  • 1 tsp lemon zest (from 1 lemon)

  • ½ cup fresh lemon juice (about 2 lemons)

  • Powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Shortbread Crust:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal later.

  2. Prepare the crust: In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the softened butter and mix until the dough comes together. You can use a pastry cutter, a fork, or your hands to incorporate the butter until the dough forms a crumbly texture.

  3. Press into the pan: Press the shortbread dough evenly into the bottom of the prepared pan to form a solid layer. Use the back of a spoon to smooth it out.

  4. Bake the crust: Bake the shortbread crust in the preheated oven for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly while you prepare the lemon filling.

Make the Lemon Filling:

  1. Prepare the lemon filling: In a medium bowl, whisk together the eggs and granulated sugar until smooth. Add the flour, lemon zest, and fresh lemon juice, and whisk until combined.

  2. Pour over the crust: Pour the lemon filling over the slightly cooled shortbread crust.

  3. Bake the lemon bars: Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggly in the center. You should see a light golden color on the top of the lemon layer.

  4. Cool and serve: Allow the lemon bars to cool in the pan on a wire rack for about 30 minutes. Then, refrigerate for at least 2 hours (or overnight) to fully set and make cutting easier.

  5. Dust with powdered sugar: Before serving, dust the top of the lemon bars with powdered sugar for a sweet finishing touch.

  6. Slice and enjoy: Cut into squares and serve chilled. Enjoy the refreshing, tangy goodness of these lemon bars with shortbread crust!

Servings and Timing

This recipe serves 9-12 people (depending on how large you cut the pieces).

  • Prep time: 15 minutes

  • Bake time: 40-45 minutes

  • Chill time: 2 hours

  • Total time: 3 hours

Variations

  • Lemon Meringue Bars: Top your lemon bars with a fluffy meringue made from whipped egg whites and sugar. Bake for a few extra minutes until the meringue is golden.

  • Blueberry Lemon Bars: Add fresh blueberries to the lemon filling for a fruity twist. You can fold them in before baking or top the bars with blueberries after they bake.

  • Ginger Shortbread Crust: Add 1 tsp of ground ginger to the shortbread crust to give it a spiced kick that pairs beautifully with the lemon.

  • Lemon Poppy Seed Bars: Stir in a tablespoon of poppy seeds into the lemon filling for added texture and a slight nutty flavor.

Storage/Reheating

Store leftover lemon bars in an airtight container in the refrigerator for up to 4-5 days. The cold temperature helps the filling set and enhances the flavors. These lemon bars can also be frozen for up to 3 months. To freeze, wrap them tightly in plastic wrap and then foil, or place them in an airtight container. Thaw in the refrigerator for several hours before serving.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is always best for flavor, but if bottled lemon juice is all you have, it can be used as a substitute. Fresh lemon zest is also key to the flavor, so don’t skip that!

Can I make the shortbread crust ahead of time?

Yes, you can make the shortbread crust ahead of time and store it in the refrigerator for up to 2 days. You can also freeze it for up to a month. Just bake it when you’re ready to assemble the lemon bars.

Can I use a different pan size?

If you use a larger pan, the bars will be thinner, and the baking time may need to be adjusted. For a smaller pan, the bars may need a few extra minutes to bake and set.

How can I make the crust more flavorful?

Add a little bit of vanilla extract (1/2 tsp) or almond extract (1/4 tsp) to the crust for an added flavor boost. A pinch of cinnamon can also enhance the taste.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour in the shortbread crust with a gluten-free flour blend. Be sure to check that the powdered sugar and lemon filling ingredients are gluten-free as well.

How can I make the lemon filling more tart?

If you prefer a more tart flavor, you can increase the amount of lemon juice by a tablespoon or two, depending on how strong you want the flavor to be.

Conclusion

These Lemon Bars with Shortbread Cookie Crust are a delightful dessert that combines the zesty brightness of lemon with the buttery richness of shortbread. Whether you’re serving them for a family gathering, a holiday celebration, or just as a special treat, they’re sure to be a hit. Easy to make and bursting with refreshing citrus flavor, this dessert is perfect for anyone who loves the combination of tart and sweet. Enjoy these luscious bars as a refreshing finish to any meal!

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Lemon Bars with Shortbread Cookie Crust

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 3 hours
  • Yield: 9-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Lemon Bars with Shortbread Cookie Crust are a perfect combination of tangy lemon filling and buttery, melt-in-your-mouth shortbread crust. The slightly crumbly crust pairs beautifully with the smooth, tart lemon filling, creating a balanced and indulgent dessert. Whether you’re serving them at a gathering, enjoying a treat with your afternoon tea, or preparing them for a special occasion, these lemon bars are sure to be a hit!

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 1 tsp lemon zest (from 1 lemon)
  • ½ cup fresh lemon juice (about 2 lemons)
  • Powdered sugar, for dusting

Instructions

  1. Make the Shortbread Crust: Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal later. In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the softened butter and mix until the dough comes together. Press the shortbread dough evenly into the bottom of the prepared pan to form a solid layer. Bake for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.
  2. Make the Lemon Filling: In a medium bowl, whisk together the eggs and granulated sugar until smooth. Add the flour, lemon zest, and fresh lemon juice, and whisk until combined.
  3. Assemble and Bake: Pour the lemon filling over the slightly cooled shortbread crust. Bake for 20-25 minutes, or until the filling is set and no longer jiggly in the center. The top should be lightly golden. Allow the lemon bars to cool in the pan for about 30 minutes, then refrigerate for at least 2 hours (or overnight) to fully set.
  4. Finish and Serve: Before serving, dust the top of the lemon bars with powdered sugar. Cut into squares and enjoy!

Notes

Variations: Add meringue topping or fresh berries for a twist. You can also add ginger to the crust for a spiced kick.Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months.Vegan Version: Use a flax egg, dairy-free butter, and a gluten-free flour blend for a vegan and gluten-free option.

Nutrition

  • Serving Size: 1 bar
  • Calories: 230
  • Sugar: 22g
  • Sodium: 85mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

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