Tangy Lemon Bars with Buttery Shortbread Crust

These easy lemon bars with a buttery shortbread crust use just seven simple ingredients. The crisp, tender base paired with a bright, tangy lemon layer makes them ideal for family gatherings and springtime desserts.

Love lemon desserts? Try a glazed lemon loaf or lemon cheesecake bars for more citrusy treats.

• 1 cup all-purpose flour (shortbread crust)
• 1/2 cup unsalted butter, room temperature (shortbread crust)
• 1/4 cup granulated sugar (shortbread crust)
• 1 cup granulated sugar (lemon filling)
• 2 tbsp + 1 tsp all-purpose flour (lemon filling)
• 1/2 tsp baking powder
• 1/8 tsp salt
• 2 large eggs, lightly beaten
• 3 tsp grated lemon zest
• 3 tbsp lemon juice
• 2 tbsp powdered sugar (for dusting)

Step by Step Instructions

1. STEP ONE – Preheat the oven to 325°F (165°C).
2. STEP TWO – Grease and flour an 8×8-inch glass baking dish, or line it with parchment paper for easy removal.
3. STEP THREE – For the shortbread crust, combine 1 cup flour and 1/4 cup granulated sugar in a large bowl. Add 1/2 cup room-temperature unsalted butter and mix with your hands or a pastry blender until the mixture becomes crumbly.

4. STEP FOUR – Evenly sprinkle the crumbly crust mixture into the bottom of the prepared baking dish. Spread it out before pressing to create an even layer.
5. STEP FIVE – Bake the crust for 25 minutes at 325°F until lightly golden.
6. STEP SIX – While the crust bakes, make the lemon filling. In a medium bowl, whisk together 1 cup granulated sugar, 2 tablespoons + 1 teaspoon flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, the beaten eggs, 3 tablespoons lemon juice, and 3 teaspoons grated lemon zest. Mix until smooth and set aside.
7. STEP SEVEN – Remove the crust from the oven and place it on a heat-proof surface.
8. STEP EIGHT – Pour the lemon mixture over the hot crust and return the pan to the oven. Bake at 325°F for an additional 25 minutes, or until the filling is set but slightly jiggly in the center.
9. STEP NINE – Let the pan cool at room temperature for 1–2 hours. Once cooled, dust the top with 2 tablespoons powdered sugar (use a fine sieve for an even coating). Cut into squares and serve.

Storage & Freezing Instructions

Allow the lemon bars to cool completely, then cover and refrigerate for up to one week. Dust with powdered sugar right before serving. Serve chilled or at room temperature.

To freeze: cool completely, cut into squares, and place in a freezer-safe container. For best protection, wrap the layers in plastic wrap or foil. Thaw in the refrigerator, then bring to room temperature before serving.