Lemon Bars with Buttery Shortbread Crust

Introduction

Lemon bars with a buttery shortbread crust are one of those classic treats that offer the perfect balance between sweet and tart. With their vibrant lemony filling and a melt-in-your-mouth base, these bars bring sunshine to any table. At Best Bread Machine, where we focus on warmth, simplicity, and joy in the kitchen, lemon bars fit beautifully into our mission. They’re easy to make, a joy to share, and deeply satisfying with each bite.

Whether you’re baking for a picnic, a school event, or just to brighten a slow afternoon, this lemon bar recipe is your go-to for something that feels both indulgent and effortless.

Why Lemon Bars Are a Beloved Favorite

• Simple ingredients: Pantry staples come together beautifully
• Make-ahead friendly: Even better chilled overnight
• Delicious contrast: Buttery base with a zesty lemon topping
• Perfect for sharing: Easy to cut and transport
• Freezer-friendly: Keeps well for future treats

These bars are all about contrast—tangy lemon filling atop a crisp yet tender shortbread crust, dusted with a light layer of powdered sugar.

Ingredients You’ll Need

This recipe makes about 16 squares.

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour

For the Lemon Filling:

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• Zest of 2 lemons
• 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
• Powdered sugar, for dusting

Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Electric mixer or whisk
• Zester or microplane
• Sieve for dusting
• Parchment paper (optional)

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.

2. Make the Shortbread Crust

In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the salt and flour, mixing until crumbly and well combined.

Press the dough evenly into the prepared baking dish to form a uniform layer. Use your hands or the bottom of a measuring cup to flatten.

Bake the crust for 18–20 minutes, or until lightly golden. Remove from the oven and set aside.

3. Prepare the Lemon Filling

While the crust is baking, whisk together the eggs and granulated sugar in a clean bowl until smooth. Add the flour, lemon zest, and lemon juice. Mix well until fully combined.

Pour the lemon filling over the hot crust immediately after it comes out of the oven.

4. Bake Again

Return the dish to the oven and bake for another 22–25 minutes, or until the filling is set and the top no longer jiggles.

5. Cool and Chill

Allow the lemon bars to cool to room temperature in the pan. Then refrigerate for at least 2 hours, or until firm.

Dust with powdered sugar just before serving.

6. Slice and Serve

Lift the bars out of the pan using the parchment overhang and cut into squares or rectangles. Wipe the knife between cuts for clean edges.

Tips for Perfect Lemon Bars

• Use fresh lemons: Bottled juice won’t give the same brightness
• Zest before juicing: It’s easier to zest whole lemons
• Don’t overbake: Filling should be set but still soft
• Cool completely: Helps the filling set for clean slicing
• Chill before serving: Enhances flavor and texture

Make-Ahead and Storage

Lemon bars are ideal for preparing ahead:

• Fridge: Store in an airtight container for up to 5 days
• Freezer: Wrap tightly and freeze for up to 3 months; thaw in the fridge overnight
• Avoid early dusting: Powdered sugar dissolves in the fridge; dust just before serving

Frequently Asked Questions

Can I use bottled lemon juice? Fresh lemon juice is highly recommended for best flavor. Bottled juice lacks brightness.

Why is my filling runny? Undercooking or too much liquid can result in a runny filling. Bake until fully set.

Can I make it gluten-free? Yes. Use a 1:1 gluten-free flour blend for both the crust and filling.

How do I know when the bars are done? The filling should be set with a slight jiggle in the center. It will firm up as it cools.

What’s the best way to get clean slices? Chill well, use a sharp knife, and wipe the blade between each cut.

Flavor Variations

• Lime Bars: Substitute lime zest and juice for a tropical twist
• Berry Lemon Bars: Add a layer of fresh raspberries or blueberries under the lemon filling
• Coconut Crust: Replace half the flour in the crust with shredded coconut
• Lavender Lemon Bars: Infuse lemon juice with food-safe dried lavender before adding to the filling

Pairing Ideas

Lemon bars pair well with light and fresh accompaniments:

• Fresh berries or fruit salad
• A scoop of vanilla or lemon sorbet
• Unsweetened whipped cream
• Iced tea or herbal infusions
• Sparkling water with lemon or mint

Perfect for tea time, afternoon snacks, or picnic spreads.

Making It Kid-Friendly

These bars are naturally appealing to kids thanks to their bright flavor and soft texture:

• Let kids zest and juice the lemons (with supervision)
• Involve them in pressing the crust or dusting with powdered sugar
• Cut into fun shapes using cookie cutters

Serve in individual paper cups or colorful plates for added fun.

A Bright Bite of Sunshine

At Best Bread Machine, we value the kind of recipes that bring light into busy days. Lemon bars do exactly that. They’re cheerful, quick to make, and absolutely delicious. Perfect for moms looking to treat the family or prepare ahead for guests, these bars never disappoint.

Their simplicity is part of their magic—easy steps, real ingredients, and that perfect zing in every bite.

Conclusion

Lemon bars with a buttery shortbread crust are a dessert everyone should have in their recipe box. Whether you’re new to baking or an experienced home cook, this classic treat delivers every time. With the tang of fresh lemons and the richness of a crisp, buttery crust, these bars offer a moment of joy in every square.

Make them once, and they’ll become a repeat request in your kitchen.