Lemon Bars With Shortbread Crust
These lemon bars are a hit year-round but especially in the spring. I like to bake the shortbread crust until the edges are golden and crisp, which helps keep it from going soggy under the weight of the lemon filling. A dusting of powdered sugar is all they really need, but mini meringues, fresh berries, or edible flowers make them feel extra special for Easter, Mother’s Day, or brunch.
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Ingredients For Lemon Bars
Ingredient Notes
For The Shortbread Crust
- Butter: Adds richness and tenderness to the shortbread crust. Make sure it’s softened slightly for easier creaming with the sugar.
For The Lemon Filling
- Eggs: Before cracking the eggs, place them in a bowl of hot tap water to warm. This makes them easier to mix.
- Lemon Juice (Freshly Squeezed): For ½ cup of juice, you need about three medium-sized lemons. Bottled juice will not taste fresh and may be more sour or bitter.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Butter: You can use margarine instead of butter.
- Salt: You can use fine sea salt in the same amount or kosher salt with a bit extra added.
Recipe Variations
Try any of the following for a twist on this lemon bars recipe:
- Almond Extract: Add ¼ teaspoon of almond extract to the lemon filling.
- Coconut: Add ½ cup of sweetened or unsweetened shredded coconut.
- Lime Juice: Replace the lemon juice with lime juice.
- Poppy Seeds: Add 1 to 2 teaspoons of poppy seeds to the filling.
- Vanilla Extract: Add 1 teaspoon of vanilla extract with the eggs.
- White Chocolate Chips: Scatter ¼ to ½ cup of white chocolate chips over the crust before pouring the filling.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Lemon Bars With Shortbread Crust
STEP 1: Make the shortbread crust by creaming the butter and sugar until light and fluffy.
STEP 2: Add the flour and salt and mix on low until the flour is well distributed. The mixture should be coarse and crumbly.
STEP 3: Dump the crumbs into a lined square pan. Use your hands to press the crust into a firm, even layer.
STEP 4: Bake the crust and set it on a wire rack.
STEP 5: While the crust is baking, make the lemon filling. In the same bowl, mix the lemon zest and juice, sugar, salt, and eggs until smooth.
STEP 6: Sift the flour into the bowl and mix on low.
STEP 7: The filling should be smooth with no visible lumps of flour.
STEP 8: Pour the filling over the hot crust. Carefully return the pan to the oven and bake the lemon bars until the filling is set. Cool completely before slicing and serving.
Expert Tips
1. Let the bars cool at least two hours, preferably longer, before slicing.
2. Slice using a sharp knife with a smooth blade (not serrated). Press firmly on the knife until the blade slices through the shortbread crust.
3. Decorate your lemon bars with a sprinkle of powdered sugar, a scattering of mini meringues, fresh berries, or edible flowers.
Recipe Notes
- Mix the lemon filling at a low-medium speed to avoid adding too much air, which can cause bubbles or cracks.
- Cool the bars in the pan to help them set evenly.
Storage
- Once completely cool, store the lemon bars in an airtight container in the fridge for up to 4 days.
- You can freeze lemon bars in a single layer, then transfer them to a container with parchment between layers—thaw them in the fridge before serving.
Related Recipes
- Lemon Thumbprint Cookies: Small shortbread thumbprint cookies filled with lemon curd.
- Lemon Posset: A simple lemon pudding made without eggs or gelatin.
- Microwave Lemon Curd: Use the microwave to cook lemon curd in about five minutes.
- Lemon Curd Ice Cream: A no-churn vanilla base swirled with homemade lemon curd.
Did you make these lemon bars? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Lemon Bars With Shortbread Crust
Special Equipment
- 9-inch (23-cm) square baking pan
- Baking spray
- Parchment paper
- Measuring cups and spoons or digital kitchen scale
- Hand or stand mixer
- Large mixing bowl
- Spatula or wooden spoon
- Microplane or other fine grater
- Citrus squeezer or juicer
- Fine mesh sieve optional
- Wire cooling rack
Ingredients
For The Shortbread Crust
- ½ cup salted butter, plus 2 tablespoons, softened
- ¼ cup granulated sugar
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
For The Lemon Filling
- 3 medium lemons
- 1 ½ cups granulated sugar
- 3 large eggs
- ¼ cup all-purpose flour, plus 2 tablespoons
- ¼ teaspoon iodized table salt
Instructions
Make The Shortbread Crust
- Preheat the oven to 350ºF (180ºC). Lightly spray a 9-inch (23-cm) square baking pan with baking spray. Line the pan with parchment paper, leaving overhang to use as handles on all four sides.
- Add the butter and sugar to a large mixing bowl. Cream together on high speed until light and fluffy, about 1 to 2 minutes.
- Sift in the flour and add the salt. Mix at low speed until the dry bits are incorporated and the mixture is coarse and crumbly.
- Dump the crumbs into the prepared pan. Use your hands to press the crumbs into an even layer. Place the crust in the preheated oven and bake for 22 to 24 minutes or until the edges turn golden.
Make The Lemon Filling
- While the crust is in the oven, make the lemon filling. Wash and dry the lemons, then zest one directly into the same mixing bowl you used to make the crust.
- Slice the zested lemon in half and squeeze into a measuring cup. Repeat with the other lemons until you have ½ cup (125 ml) of lemon juice.
- Add the lemon juice, sugar, and eggs to the bowl. Mix everything on low-medium speed until the eggs are well mixed. Sift in the flour and add the salt. Mix on low-medium until smooth with no visible lumps of flour remaining.
- Remove the crust from the oven and place it on a wire rack. Pour the lemon filling over the crust, scraping any excess from the bowl into the pan. Carefully return the lemon bars to the oven and bake for another 18 to 20 minutes. The bars are done when the filling is no longer wet or wobbly when the pan is nudged. Return the pan to the cooling rack. Cool the bars completely before slicing.
Recipe Notes
- You can omit the lemon zest if you want.
- Mix the lemon filling at a low-medium speed to avoid adding too much air, which can cause bubbles or cracks.
- Cool the bars in the pan to help them set evenly.
Storage
- Once completely cool, store the lemon bars in an airtight container in the fridge for up to 4 days.
- You can freeze lemon bars in a single layer, then transfer them to a container with parchment between layers—thaw them in the fridge before serving.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
I’ve never had lemon bars but these look delicious!
I don’t usually like any kind of squares or bars because they are too sweet for my taste, but of all, lemon bars have my preference. Theit tartness is such a great counterbalance to the buttery shortcrust.
I love lemon bars! They have been a part of my holiday baking repertoire for making years. Your recipe looks similar to the one I use and your photos are lovely!
The recipe does not explain how much flour goes into the shortbread crust vs. the filling. The ingredient list says “1 cup flour” but does not explain how that is divided between the crust and filling, which bot require “flour’ according to the instructions?