Go Back
+ servings
two lemon bars stacked, top one has a bit out
Print Recipe
5 from 2 votes

Lemon Bars with Shortbread Crust

Creamy lemon bars with homemade shortbread crust.
Prep Time5 mins
Cook Time40 mins
Chill time2 hrs
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: lemon bars with shortbread crust
Servings: 12 bars
Calories: 375kcal


For the crust:

  • 1 cup butter unsalted, melted
  • 1/2 cup sugar
  • 2 cups flour
  • ½ teaspoon salt

For the filling:

  • 1 ½ cups sugar
  • ¼ cup all-purpose flour
  • 4 eggs
  • 1 cup lemon juice about 4 lemons
  • confectioners sugar for dusting


  • Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper and set aside. It’s important to line the pan so you can easily get the lemon bars out of the pan.
  • In a medium-sized mixing bowl whisk together the melted butter, sugar, and salt. Add the flour a little at a time and stir to combine. Press dough into an even layer on the bottom of the 9x13 baking dish. Bake for 15 minutes until the crust is barely golden.
  • In medium-sized mixing bowl whisk together sugar and flour. Add in eggs, one at a time. Add lemon juice and mix to combine.
  • Pour lemon filling on top of crust. Bake, uncovered 20-25 minutes until the center is set and isn’t moving when you jiggle the pan.
  • You may see air bubbles, sometimes they are white, on top of this recipe after it’s baked. This is a normal reaction and is covered with powdered sugar before serving.
  • Allow bars to chill in the refrigerator for 2-3 hours before serving. Dust the top with confectioners sugar. Cut into squares and serve.


Serving: 1serving | Sodium: 254mg | Calcium: 18mg | Vitamin C: 8mg | Vitamin A: 553IU | Sugar: 34g | Fiber: 1g | Potassium: 71mg | Cholesterol: 95mg | Calories: 375kcal | Trans Fat: 1g | Saturated Fat: 10g | Fat: 17g | Protein: 4g | Carbohydrates: 53g | Iron: 1mg