Lemon Bars Recipe
These classic lemon squares feature a buttery shortbread crust topped with a smooth, tangy lemon filling. Perfectly balanced between sweet and citrusy, this easy lemon dessert is ideal for spring and summer gatherings, bake sales, or anytime you’re craving a bright, refreshing treat. Simple ingredients, easy steps, and bakery-style results every time.
Ingredients
Shortbread Crust
- 2 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 1/2 c. granulated sugar
- 3/4 170g unsalted butter, melted
Lemon Filling
- 6 large eggs
- 1 1/2 c. granulated sugar
- 1/2 c. all-purpose flour
- 1 c. lemon juice
- 1 tbsp. lemon zest about 1 lemon
- Powdered Sugar for sprinkling on top optional
Instructions
Shortbread Crust
- Preheat the oven to 350℉/176℃/Gas Mark 4.
- In a medium bowl whisk the all-purpose flour, salt, and granulated sugar together. Slowly pour in the melted butter and with a hand mixer on low, beat the shortbread until fully mixed together. About 2 minutes.
- Line a 9x13 pan with parchment paper. Spread the shortbread batter into the bottom of the pan making sure that it is an even thickness.
- Bake in the oven for 25-30 minutes or until the edges turn golden. Remove from the oven and poke holes with a fork all over the crust.
Lemon Filling
- In a large bowl, whisk together the granulated sugar, all-purpose flour, and lemon zest. Add in the lemon juice and eggs and beat until the mixture is evenly mixed.
- Pour onto the top of the baked shortbread crust and bake for another 25 minutes or until the centre does not jiggle.
- Remove from the oven and let cool at room temperature for 1-2 hours. Move to the fridge and continue to let cool until completely chilled.
- Remove from the fridge and slice and serve cold!
Notes
Nutritional Information Servings 24
Calories 136 Carbs 18g Protein 5g Fat 5g
Nutritional Information is automatically calculated and should only be used as a guide.