Lemon Bars with a Shortbread Crust
These were a special request by my very dear friend Maria. We are total Lemon freaks, and when she asked for a lemon bar recipe- I realized that I didn’t have one that I absolutely loved. So I borrowed from my mother’s recipe for the filling, (tweaking it only slightly!) and then decided to experiment with the crust. If the ingredients look familiar, I literaly used my sugar cookie recipe, minus the eggs. Without the eggs, it is really a shortbread recipe- just flour, sugar and butter. It winds up a buttery, slightly flaky and sweet crust, but it is still thick enough to support the lemon custard when it is cut into bars.
And the filling is great- I don’t like anything too eggy or too sweet- I like to really taste the citrusy sourness of the lemon.
Because these, are delicious, very pretty and incredibly fast and easy to make they are great for lots of occasions. These are great for showers, luncheons, and school lunches or for easy Sunday baking- kind of like brownies for lemon lovers ☺
Lemon Bars with a Shortbread Crust, makes 1 dozen 2″ square bars
Crust:
2 cups AP flour
1 cup powdered sugar
1 cup cold butter, cut into small pieces
½ tsp salt
Filling:
4 eggs
2 cups white sugar
1/3 cup flour
½ cup fresh lemon juice, (3 large lemons)
Preheat the oven to 350 degrees. Prepare a 9×13” pan with cooking spray.
In the bowl of a food processor, (or in a large mixing bowl, with a pastry cutter) combine the flour, powdered sugar, butter and salt.
I like to push this past the point of a pie crust, which I would just barely want to come together- this has to have some sturdiness to it, so I will mix it until it has really come together, (see picture).
Pour the crust into the pan, and using a spatula, press the dough into a really firm crust on the bottom of the pan. Poke a few holes with a fork or knife to release steam while par-baking the crust.
Bake crust 15 minutes at 350 degrees. It will be barely golden. When you take it out, press the crust down with a spatula to release any steam bubbles that have formed, and to make a more compact crust.
While the crust is baking, make the filling. In a medium sized mixing bowl, whisk the eggs until fluffy.
Add the sugar, whisking constantly so that the yolks are not “cooked” by the sugar.
When the eggs and sugar are well combined, add the flour to the filling and mix well.
Finally add the lemon juice and whisk to combine.
Pour the filling over the hot crust when it comes out of the oven.
Return to the oven to cook for another 15 minutes. The lemon should just be set, and the top should have a tiny bit of golden color to it.
Let the lemon bars cool completely before sprinkling them with powdered sugar, (a shaker or sifter works best), and cutting into bars.
Enjoy!
Print Recipe
What happened to healthy?
I fell off the wagon, too. I made chocolate cherry cookies yesterday! I love lemon-anything recipes but will make lime bars as I don’t have any lemons. I do have a bag of key limes. The officers where I work will taste test the recipe, they love it when I try something new.
I plan to recycle the lime peels and make a couple gin and tonics while I’m baking. I’m a true environmentalist!!
I see very pretty toes in these photos? You must compliment your sous chef for me.
I love lemon and these bars look amazing (love the little hands and feet helping you out, too!).
Heather, these look amazing and easy! My mom loves lemon, I am going to surprise her with these.
I love trying different recipes for lemon bars. This one looks divine. I am looking forward to trying yours too!
Made these today,my husband loved them!I froze them for company,coming Sunday!Thank you for the recipe!
Barb! I am so excited that you made these and they were enjoyed! that makes me so happy 🙂
Visiting via Tasty Kitchen. I just know I am going to get lost in your website! My son is gaga for anything lemon and these are his fave! can’t wait to try after I finish checking out all your other recipes! Hubby and I have been eating chemical free for the past year or so, so I am always on the hunt for great recipes!
I am making these tonight! Look at that creamy lemon top… perfection.
I shy away from Lemon Bars because of the eggy flavor. Definitely going to try this one with meyer lemons that need used asap.
I made these for a hostess gift; however, I used meyer lemons. It was a great lemon flavor and everyone enjoyed them. So much so, that I directed them to your website
OHH! Gotta try these, never loved lemon bars cuz they’re too gooey, Shortbreads my Fave! 🙂
OHH! Gotta try these, never loved lemon bars cuz they’re too gooey, Shortbread’s my Fave! 🙂
Back from China 5 days and can not wait to make the lemon bars, my favorite, my friend Sue made and said they were great!
These were the best lemon bars I’ve ever had – Thanks Heather! My turn to make at home today!
Hi Heather! I made these the other day and they turned out sooo delicious. I posted the results on my blog with a link back to you – thanks so much for the recipe!
YAY maggie!! I love to hear a good success story! so glad that you enjoyed them enough to post!
I am in the kitchen on Presidents day finishing up the lemon bars. I have been good for too long! Time to make something worth having. Can not help scooping up all the wonderful edges for a test.
I have them in the oven right now. Can’t wait to taste them. Thanks for a great recipe.
Made these twice in the past two days! My family loved them so I decided to make them for the school bake sale! My daughter is excited since everyone always brings cookies and brownies, but we’re bringing Lemon Bars! Thanks!!
I am so happy to hear this Yasmin! This is one of my favorite recipes ever!
Love these! A coworker brought some in for us and shared the recipe with me. I’m going to make them for my visiting in-laws this weekend.
Great Bette! Thanks so much!
Heather, these are the best I have ever had. And I come from a long line of lemon bar bakers. The filling set perfectly and the crust was perfection. Thanks so much. I’ll share this recipe with my mom and sis.
OMG!!! What a great compliment! Thank you so much Cynthia!!
I love love LOVE your recipe! I tried at least two others before finding yours and this is the best yet. Thank you so much for sharing!
I’m so happy that you love it Rachel! Thank you!
This recipe is almost exactly my mother-in-laws recipe. We use powdered sugar in the lemon filling and make a lemon buttercream frosting instead of powdered sugar. These are a family tradition.
Aren’t lemon bars the best!!?? These are a favorite in our family too 🙂
As a novice dessert maker, I loved the way that you have pics of the steps. Helps alot. Thanks
no problem Sandra! I just want everyone to feel confident about the steps 🙂
I love your site. So far nothing I have tried has been rejected by my family! My daughter even requested the Almond Joy Cookies for her grad party! Big Hit! I bet I was asked for the recipe 20x.
And….I would like to add how much I love the bare toes in the pics for this recipe. Piggies! So cute!
Oh thank you tawnia!!! that means so much. I really appreciate it 🙂
Hi Heather! I have just made your these bars and they are soooooo good!!!!! They don’t look pretty as yours, they crack a little on the top, why? Well, this won’t stop me to making them again! Thanks for sharing this recipe! xoxo from Rio de Janeiro, Brazil!
Hi Arianne- if they cracked on top, then they baked for too long. Maybe try 5 minutes less time next time you make them! (every oven is a little different)
Heather,
Signed up at edopco@yahoo.com and when I go to print recipes I only get the photo and prompt to subscribe. Some recipes print, some don’t???
Thanks and loving your blog!
Peggy
I’ve been searching for a delish Lemon Bar with a crumble topping, Heather. Your recipe looks really good.
What would happen if I used a 9″ sq pan and 1/2 the crust for the topping?
Thanks a bunch . . . if I don’t hear back I’ll give it a whirl today and let you know!
Cheers,
Dianne
P.S. I realize I’d have to add the topping and bake for another 25 mins or so after the filling has cooked.
Hey Diane- the recipe as is is AWESOME. Like a perfect lemon bar. I don’t recommend doing that, I think everything would over cook and the crust would be too thin.
Thanks Heather . . . I’ll heed your experienced advice!
I’m sure looking forward to dessert tonight . . . . Dianne
Oki doki . . . they’re in the oven and your recipe with pictures was very easy to follow.
Your tip about using the spatula before and after the shortbread cooked worked perfectly. The only minor thing I added was a tsp of vanilla to the lemon filling – just a personal preference. I hope mine taste as “awesome” as yours do, Heather. Fingers crossed . . . .
Just finished devouring two Lemon Bars (no one could stop at one!) and all I can say is: “Double AWESOME”!
Thanks for sharing this recipe, Heather . . . a definite ‘keeper’: so moist with just the right balance of tart/sweet lemon with buttery shortbread.
Heather . . . just had to tell you that I made a second batch of your 5 star Lemon Squares to take to a friend’s home for dinner last night – one of our fun, fireside nights while her hubby is out of town! Debbie made a fabulous Greek Dinner Salad. She doesn’t often eat dessert but she loved your Squares! Thanks again.
Hi Heather . . . hope your summer is flowing well!
I’ve made your delish bars several times – always a hit with my friends. Is there any way I can print down the recipe in a short form. I tried clicking on print but no luck.
Thanks in advance for your help,
Dianne
How do I stop the lemon from cracking and can these be frozen? TY!
How do I stop lemon from crackin on lemon bars
Hi Heather–I’ve made these bars tons of time and people go nuts for them. I’ve never tried doubling the batch though–do you think that would work? I have a large pan but am on the fence about doubling. Making for teacher gifts for last day of school!
I love this recipe and have made numerous times. Thank you, Heather.
I’ve had this bookmarked for 7 years now. I first made them back in 2012 and it’s still my go-to recipe for lemon bars. I came back to make them again today, still delicious as ever.
Quick story, I had made these when I was texting a guy who I had met a couple weeks ago. He came over and took a couple home, and texted me later asking if I had any more (I didn’t). The guy is now my husband and I’m having to keep an eye on the pan to make sure he doesn’t steal one!
Thank you Heather for sharing, and I’m glad the recipe is still up after all these years
THis is amazing and an all-time best story! thank you for sharing Rachel!!!
I searched the internet for a cookie crust/lemon bar recipe. This is it! We are snowbirds and brought back fresh lemons from AZ. Thank you!