Classic Luscious Lemon Bars with Homemade Shortbread Crust

5 from 1 vote

Classic Luscious Lemon Bars with Homemade Shortbread Crust

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.

Prep Time30

Cook Time50

cooling time2

Total Time3 20

Course: Dessert

Cuisine: American

Keyword: bakery recipe, budget friendly recipe, Dessert bars recipe, dessert recipe, easy recipe, fruit recipe, lemon recipe, summer dessert

Servings: pieces

Calories: 238kcal

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Equipment

Mixing Bowls

Cake Pan 9 X 13

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