Lemon Bars Shortbread Crust (Printable)

Tangy lemon curd layered on buttery shortbread crust, perfect balance of sweet and tart flavors.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
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 - 1 tablespoon lemon zest (optional)

→ Finishing

10 - Powdered sugar, for dusting

# How To Make It:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, cream together softened butter and granulated sugar until light and fluffy.
03 - Incorporate all-purpose flour and salt into the butter mixture. Stir until just combined and a crumbly dough forms.
04 - Press dough evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes or until lightly golden.
05 - While crust bakes, whisk together granulated sugar and flour in a large bowl. Add eggs, lemon juice, and zest if using. Whisk until smooth.
06 - Pour lemon filling over the hot crust immediately after removing it from the oven.
07 - Return pan to oven and bake for 15 to 18 minutes until filling is set but slightly jiggly in the center.
08 - Remove from oven and let cool completely in the pan. Refrigerate for at least 1 hour before cutting.
09 - Lift bars from pan using parchment overhang, cut into squares, and dust generously with powdered sugar.

# Tips from dashanddishes:

01 -
  • They balance sweet and tart perfectly like a whispered kitchen secret shared between friends
  • This recipe quickly became my go-to comfort dessert for any celebration or quiet night
02 -
  • Don't skip chilling the bars before cutting—it makes all the difference between a mess and neat slices
  • Using fresh lemons instead of bottled juice transformed the flavor for me in ways I never expected
03 -
  • Whisk the filling vigorously to incorporate air for a lighter texture
  • The overhang of parchment paper is your best friend for perfectly lifted bars every time

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