Tangy Lemon Bars with Buttery Shortbread Crust

These lemon bars with a shortbread crust are a timeless favorite: bright, buttery, and full of fresh lemon flavor. A silky lemon filling bakes directly on top of a tender, melt-in-your-mouth shortbread base, creating a perfect balance of sweet and tart. This straightforward recipe has been in my family for years and always impresses—whether you’re serving it at a holiday, a potluck, or as a simple weekend treat.

Shortbread Lemon Bars

I love this lemon bar recipe because it’s simple and reliable. The shortbread crust is buttery and tender: mix, press, and bake—no chilling required. The lemon filling is whisked in one bowl (no stovetop cooking), poured over the hot crust, and baked to a custard-like finish.

The finished bars deliver a crisp base and a silky, slightly tangy filling. Use fresh lemon juice and aluminum-free baking powder to keep the flavor bright and avoid any metallic taste. Once cooled, a dusting of powdered sugar gives them a bakery-fresh appearance.

partial overhead view of cut lemon bars with powdered sugar on top.

Why I Add Baking Powder to Lemon Bars

Lemon’s acidity can make it harder for eggs to set. A small amount of aluminum-free baking powder helps neutralize a bit of that acid so the filling firms without curdling, keeps the color vibrant, and yields a creamier texture. This small addition helps you end up with sliceable, perfectly set bars instead of a runny filling.

4.64 from 87 votes

Lemon Bars with Shortbread Crust

These lemon bars are thick, creamy, and bright with zesty lemon flavor. The buttery shortbread base is tender and melt-in-your-mouth, while the smooth lemon filling balances sweet and tart beautifully. Simple to make and bakery-worthy, they’re great for holidays, potlucks, or any dessert table.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Equipment

Kitchen Scale (optional)
9×13 Baking Pan
Hand Mixer (optional)

Serves 24 bars

Ingredients

For the Shortbread Crust

2 cups all-purpose flour
½ cup powdered sugar
1 cup salted butter room temperature and cut into cubes (2 sticks)

For the Lemon Filling

4 large eggs
2 cups granulated sugar
⅓ cup lemon juice (from 1-2 lemons)
½ cup all-purpose flour
½ teaspoon aluminum-free baking powder*
Powdered sugar optional, for topping

Instructions

For the Shortbread Crust

Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and line with parchment paper. Set aside.
Mix together the flour and powdered sugar in a large bowl.
Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture clings together and is crumbly.
Press the crust mixture into the prepared pan and bake for 20–25 minutes, or until it just begins to turn golden. While it bakes, prepare the filling.

For the Lemon Filling

In a large bowl, beat together the eggs, sugar, and lemon juice until combined. If you prefer a stronger lemon flavor, add a bit more juice or a tablespoon of finely grated lemon zest.
Whisk the flour and aluminum-free baking powder together, then stir into the egg mixture. The filling will be very runny—this is normal.
Pour the filling over the hot baked crust and immediately return the pan to the oven. Bake for about 25 minutes, until the edges are lightly golden and the center still has a slight jiggle.
Remove from the oven and let cool completely before cutting. For neater slices, chill briefly in the refrigerator once the pan is at room temperature. Dust with powdered sugar right before serving.

Notes

*Use aluminum-free baking powder to avoid any metallic taste from reacting with the lemon juice.

Tips:

If you don’t have parchment paper, a glass or ceramic pan works well; metal pans can sometimes add an off taste. Use silicone tools to avoid metal contact if preferred.
If the crust seems too dry before baking, add 1–2 teaspoons melted butter until it holds together when pressed.
Room-temperature eggs mix more easily with the other ingredients, but cold eggs will still work.
Microwave lemons for 10 seconds before squeezing to get more juice.
To check doneness, give the pan a gentle jiggle—the center should wobble slightly, like a cheesecake, but not be liquid.
A cracked top usually means overbaking; watch the oven closely and remove once the edges are set and lightly golden.
For clean slices, dip a knife in warm water and wipe it dry between cuts. Chilling the pan briefly helps produce neat squares.

Make-Ahead: Store in the refrigerator for several days; dust powdered sugar just before serving so it doesn’t dissolve.

Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months; wrap tightly and thaw overnight in the refrigerator before slicing.

Author: Becky Hardin

Course: Bars, Dessert

Cuisine: American

How to Make Lemon Bars Step-by-Step

Mix the Flour and Sugar: Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray and line it with parchment. Mix 2 cups all-purpose flour with ½ cup powdered sugar in a large bowl. If you don’t have parchment, use a glass or ceramic pan.

flour and powdered sugar in a glass bowl.

Cut in the Butter: Cut 1 cup cold salted butter into the dry ingredients with your fingers or a pastry cutter until the mixture clings together and is crumbly. Avoid overworking the dough to keep the crust tender.

mixing shortbread crust in a glass bowl with a pastry cutter.

Bake the Crust: Press the crust into the prepared pan and bake 20–25 minutes, until just turning golden. While it bakes, prepare the filling so you can pour it over the hot crust right away.

Beat the Filling: In a large bowl, beat 4 large eggs with 2 cups granulated sugar and ⅓ cup lemon juice until combined. Add more lemon to taste or a tablespoon of zest for extra brightness.

Thicken the Filling: Whisk ½ cup flour with ½ teaspoon aluminum-free baking powder and stir into the egg mixture. The filling will be thin—this is expected.

Bake the Bars: Pour the filling over the hot crust and return the pan to the oven for about 25 minutes, until edges are set and the center has a slight jiggle. Avoid overbaking to prevent cracks.

lemon bars in a baking pan before baking.

Dust and Serve: Cool completely before cutting. For cleaner slices, chill briefly once the pan reaches room temperature. Dust with powdered sugar just before serving to preserve the appearance.

dusting baked lemon bars with powdered sugar.

How to Store and Freeze

Store leftover bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. For best freezing results, wrap uncut bars tightly in plastic wrap and foil. Thaw frozen bars overnight in the refrigerator before slicing and serving; they’re best slightly cool or at room temperature.