Lemon Bars with Shortbread Crust is the perfect do ahead dessert recipe. Light, refreshing and easy to make and serve…what could be better?!?
There is never a shortage of lemons at our house due to the generosity of our neighbors Peter and Chris, who over the years have supplied us with their bounty of fresh, home grown Meyer lemons.
I have used the juice of these lemons in soups, salad dressings, cakes, cookies, lemonade and an occasional Lemon Drop martini!
What I most like to use them for is for these wonderful Lemon Bars with Shortbread Crust!
Meyer lemons are naturally sweeter than regular lemons (which are more acidic) so I prefer to use these for this recipe.
Meyer lemons are seasonal and not found in many markets so any store bought lemons will do. Just make sure to always firmly roll the lemons to release the juices, so nothing goes to waste!
These lemon bars are a perfect combination of a buttery shortbread crust and a zesty lemon filling. The ratio of crust to lemon filling is perfect.
Do you love lemon? Here are some other Gr8 recipes using fresh lemon:
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Lemon Bars with Shortbread Crust
Shortbread Crust Ingredients:
- 2 cups flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 cup salted butter, 2 sticks, cut into 1/2-inch cubes, room temperature
Lemon Filling Ingredients:
- 1 1/2 cups sugar
- 1/4 cup flour
- 4 large eggs, at room temperature
- 3/4 cup fresh squeezed lemon juice, about 4 lemons
- 1 Tablespoon lemon zest
- Preheat oven to 350º F.
- Generously grease a 9-by-13 inch glass baking dish with unsalted butter.
Prepare The Crust:
- Stir the flour, sugar and salt in a large bowl.
- Add the cubed butter a few pieces at a time using the back of a fork or pastry blender until the mixture resembles a coarse meal.
- Press the prepared crust evenly into the buttered pan.
- Bake crust for 20-25 minutes or until the edges are golden brown.
- Remove from the oven.
While the crust bakes, prepare the filling:
- Whisk the sugar, flour and eggs in a large bowl until well blended.
- Whisk in the lemon juice and grated lemon peel.
- Pour the filling over the hot crust and bake for about 20-22 minutes, until filling is set in the center.
- Cool completely in the pan on a rack before placing in the refrigerator.
- Chill for a minimum of 2 hours to allow bars to completely set (I prefer to let them set over night). They are twice as good the next day!
- Bring lemon bars to room temperature before cutting into squares. I like to use a pastry scraper instead of a knife to cut through the bars.
- Sift powdered sugar over the squares before serving. (See Gr8 tip for using non-melting powdered sugar.)
- In order to save time, use a food processor to blend the ingredients for the crust. Pulse until all ingredients come together. It will form more of a dough consistency.
- If you prefer a crispy crunchy crust, chill the prepared crust by placing the pan in the freezer for 5 minutes before baking.
- An 8 x 10 pan can be used for a thicker bar. Baking time will vary.
- Sucre Neige Non-Melting Powdered Sugar can be substituted for powdered sugar. It holds up better as it doesn't absorb and melt into the bars like regular powdered sugar. It keeps the lemon bars from looking naked, leaving a nice white fluffy topping. Available through Amazon.com.
- Try substituting limes for the lemons. You won't be disappointed!