There’s something wonderfully nostalgic about a pan of homemade lemon bars cooling on the counter. With a rich, buttery shortbread base and a bright, silky lemon topping, this recipe has all the hallmarks of an old‑fashioned favorite made just right.
Classic Luscious Lemon Bars with Homemade Shortbread Crust are the kind of dessert that feels familiar and comforting, yet special enough for gatherings, holidays, and those moments when you want to bake something truly memorable.
This dessert strikes that perfect balance. Sweet but not cloying, tangy without being sharp, and sturdy enough to slice cleanly while still melting in your mouth. They’re also wonderfully make‑ahead friendly, which makes them a reliable choice for busy seasons and family celebrations.
Why You’ll Love These Classic Lemon Bars
- A homemade shortbread crust that’s buttery and tender
- Bright lemon flavor that tastes fresh and balanced
- Slices cleanly into squares or triangles
- Ideal for make‑ahead baking, potlucks, and holidays
- Freezer‑friendly for long‑term storage
Classic Luscious Lemon Bars with Homemade Shortbread Crust
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Equipment
Ingredients
For the Crust
- 1¾ Cups All-Purpose Flour spooned and leveled
- ¼ Cup Cornstarch
- 1 Teaspoon Salt
- 1 Cup Powdered Sugar
- 1 Cup Unsalted Butter 2 sticks, cold and cut into ½-inch pieces
- Extra powdered sugar for dusting
For the Lemon Topping
- 6 Large Eggs
- 3 Cups Granulated Sugar
- ⅔ Cup Lemon Juice bottled or about 5–6 lemons if fresh-squeezed
- ⅔ Cup All-Purpose Flour
- 2 Tablespoons Lemon Zest optional, but recommended
Instructions
- Preheat the oven to 350°F and position a rack in the middle of the oven. Line a 9×13 inch metal baking pan with heavy duty aluminum foil or parchment paper. Make sure to press it neatly into the corners and up the sides. Leave an overhang on all sides to make removing the bars easy later. Spray lightly with nonstick cooking spray.
- Old fashioned baking tip. That foil overhang is your best friend. It keeps the bars intact and makes slicing neat and easy.
- Make the Homemade Shortbread Crust. In the bowl of a food processor fitted with the blade attachment, combine the flour, cornstarch, salt, and powdered sugar. Pulse briefly to mix.1¾ Cups All-Purpose Flour, ¼ Cup Cornstarch, 1 Teaspoon Salt, 1 Cup Powdered Sugar
- Add the cold butter pieces and process until the mixture resembles coarse crumbs, about 10–15 seconds.1 Cup Unsalted Butter
- Sprinkle the mixture evenly into the prepared pan. Press it firmly into an even layer, building up a thin ¾ inch edge around the sides of the pan to prevent the filling from seeping underneath the crust.
- Chill the crust in the refrigerator for 30 minutes or place it in the freezer for 15 minutes.
- Bake the crust for 15–20 minutes, until lightly golden.
- Prepare the Lemon Filling. While the crust is baking, whisk together the eggs, granulated sugar, lemon juice, lemon zest (if using), and flour in a large bowl. Whisk until completely smooth and free of flour lumps.6 Large Eggs, 3 Cups Granulated Sugar, ⅔ Cup Lemon Juice, ⅔ Cup All-Purpose Flour, 2 Tablespoons Lemon Zest
- When the crust is ready, give the lemon mixture a quick final stir and immediately pour it over the hot crust.
- Return the pan to the oven and bake for 35–40 minutes, or until the filling is set and no longer jiggles in the center.
- Cool and Slice. Allow the lemon bars to cool completely. This will take several hours, but it’s essential for the filling to fully set for clean slices.
- Once cooled, lift the bars out of the pan using the foil overhang and transfer to a cutting board. Gently loosen the foil from the edges of the crust, using a knife if needed.
- Cut into squares or triangles with a sharp knife. Just before serving, dust generously with powdered sugar.Extra powdered sugar
Notes
Helpful Notes
Sheet Pan Option. These lemon bars can be made in a sheet pan for feeding a crowd. A jelly roll pan, 10 X 15 inches, works best with minimal adjustments. The crust and filling will be slightly thinner. For a standard half sheet pan, increase the recipe by about 1½ times to maintain the proper crust and filling thickness. Baking times may vary slightly, so keep a close eye on doneness. Use heavy‑duty aluminum foil for best results; regular foil may stick or tear. Parchment paper may also be used, but foil provides the cleanest lift. For a more pronounced lemon flavor, don’t skip the zest—it adds brightness without extra liquid.Nutrition
Storage & Make‑Ahead Tips
- Refrigerator. Store lemon bars in a covered container in the refrigerator for up to 4 days.
- Serving. These bars are delicious served chilled or at room temperature. Chilled bars have the cleanest texture and brightest lemon flavor.
- Make‑Ahead. Lemon bars are often even better the next day, making them ideal for advance preparation.
Freezer‑Friendly Instructions
These classic lemon bars freeze beautifully.
- Let the bars cool completely.
- Freeze the entire slab tightly wrapped in aluminum foil or freezer wrap.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator.
- Slice and dust with confectioners’ sugar just before serving.
Chill for the Cleanest Cuts
For bakery-style slices, refrigerate the bars for at least 1–2 hours before cutting. Wipe the knife clean between cuts for sharp edges.
Dust with confectioners’ sugar right before serving. If added too early, the sugar will melt into the top of the bars.
Variations to Try
Extra-Lemony Lemon Bars
For a bolder citrus flavor, use the full amount of lemon zest and swap 2–3 tablespoons of the lemon juice for freshly squeezed Meyer lemon juice. Meyer lemons create a slightly sweeter, floral flavor that’s lovely in spring.
Dusting Alternatives
Instead of confectioners’ sugar, try dusting with vanilla sugar or serving with a dollop of lightly sweetened whipped cream for a simple presentation change.
Triangle Party Bars
For showers or dessert trays, cut the bars into triangles instead of squares. Smaller pieces go a long way, especially with rich desserts like lemon bars.
Can Lemon Bars Be Made in a Sheet Pan?
Yes, but only in a smaller sheet pan or with scaled-up ingredients.
A standard 9×13-inch pan works perfectly for this recipe as written. A full-size rimmed sheet pan (18×13 inches) is much larger, so if you use it without changes, the crust and lemon layer will be very thin and can dry out quickly.
Best Sheet Pan Options
Half Sheet Pan (18×13 inches) — With Adjustments
If you want to use a half sheet pan, you’ll need to increase the recipe by about 1½ times to maintain the proper thickness.
Suggested scaling:
- Increase all ingredients by 50%
- Watch the bake time closely—crust may bake slightly faster
- Lemon layer may need 5–10 extra minutes, depending on depth
This is a good option for:
- Large gatherings
- Bake sales
- Church or school events
Full Sheet Pan — Not Recommended
A full sheet pan is simply too large unless you double the recipe or more, and even then the crust can be tricky to press evenly. For home bakers, this often causes uneven baking.
Jelly Roll Pan (10×15 inches)
This is actually a great alternative.
- Keeps the bars close to the intended thickness
- May need just a few extra minutes of bake time
- Ideal if you want slightly thinner, more delicate bars
Helpful Sheet Pan Tips to Share
- Always use a rimmed pan—the filling is liquid before baking
- Line the pan well with foil or parchment, leaving an overhang
- Chill the crust before baking to prevent shrinkage
- Check doneness by gently shaking the pan—the center should be set, not wiggly
These Classic Luscious Lemon Bars with Homemade Shortbread Crust are a dessert you’ll find yourself returning to year after year. Simple, dependable, and full of bright citrus flavor, they’re a true testament to how timeless recipes never go out of style.
My family loved this!