Classic Homemade Lemon Bars with Buttery Shortbread Crust

January 15, 2025

Bright, zesty, and oh-so-irresistible, these classic homemade lemon bars are the perfect balance of tangy and sweet! Paired with a rich, buttery shortbread crust, they're like sunshine in dessert form. Trust me, your kitchen is about to smell amazing—let’s bake these beauties!

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There’s something so magical about the tangy, sunny flavor of lemons, don’t you think? Lemon bars are one of those desserts that feel like a warm hug from your kitchen—except cooler, brighter, and refreshingly zippy! And when you make them at home, they go from "yum" to "WOW." Today, we’re diving into the world of classic homemade lemon bars with a buttery shortbread crust. Picture this: a creamy, citrusy filling that’s both tart and sweet, resting on a rich, crumbly shortbread base. Trust me, these bars are the secret weapon your dessert table has been waiting for.

Classic Homemade Lemon Bars with Buttery Shortbread Crust Recipe

What makes these lemon bars extra special is the irresistible contrast of textures and flavors. We’re talking about a crust so buttery it practically melts in your mouth, paired with a topping that’s silky smooth and packed with bright lemony tang. Fresh lemon juice is the star of the show here—none of that bottled stuff, please! It adds a vibrant zing that’s just unmatched. And don’t forget the zest! Lemon zest is like the confetti you sprinkle over your recipe, adding tiny punches of citrusy joy. Oh, and a touch of powdered sugar dusted on top? That’s the edible equivalent of a mic drop.

Now let’s talk some tips to ensure your lemon bars come out picture-perfect. For the crust, cold butter is your best friend—it’s what helps create that delightful crumbly texture. When pressing the shortbread into your pan, make sure it’s an even layer so every bite is balanced. For the filling, fresh lemons are key for that vibrant flavor, so roll them under your palm before squeezing to get every last drop of juice. And here’s a pro tip: let the bars cool completely before slicing. I know it’s hard to wait, but this step ensures clean, Instagram-worthy squares, complete with gooey centers and crisp edges.

These lemon bars are absolute crowd-pleasers. They’re perfect for showers, picnics, or, let’s be honest, just a Tuesday when you need a little sweet something. Feel free to play around with variations—swap out the lemon for lime or grapefruit for a fun citrus twist! Or, go wild and add a pinch of lavender to the filling for an unexpected floral note. Serve them chilled for a refreshing treat or slightly warmed up with a scoop of vanilla ice cream on the side. However you enjoy them, these bars promise to bring a little sunshine to your life. So grab your lemons and let the baking adventure begin!

Keywords: classic homemade lemon bars, buttery shortbread crust recipe, easy lemon bar dessert, best tangy lemon bars, lemon dessert ideas homemade, zesty lemon bars recipe, fresh lemon dessert recipes.

Prep Time

20 minutes

Cook Time

40 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 cup unsalted butter, softened
•2 cups all-purpose flour
•1/2 cup granulated sugar
•1/4 teaspoon salt
•4 large eggs
•1 1/2 cups granulated sugar
•1/4 cup all-purpose flour
•1/2 teaspoon baking powder
•2/3 cup freshly squeezed lemon juice (about 4 lemons)
•2 teaspoons lemon zest
•Powdered sugar, for dusting

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and line with parchment paper for easy removal.
2
In a mixing bowl, combine 1 cup softened butter, 2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt until the mixture resembles coarse crumbs.
3
Press the shortbread mixture evenly into the prepared baking dish to form the crust. Bake in preheated oven for 15-20 minutes or until lightly golden.
4
While the crust is baking, whisk together the eggs, 1 1/2 cups granulated sugar, 1/4 cup flour, and baking powder in a medium bowl until smooth.
5
Stir in the lemon juice and lemon zest to the mixture until well combined.
6
Once the crust is baked, remove from the oven and immediately pour the lemon mixture over the hot crust.
7
Return the dish to the oven and bake for an additional 20-25 minutes, or until the lemon layer is set and slightly golden at the edges.
8
Allow the lemon bars to cool completely in the dish. Dust the top generously with powdered sugar before slicing into squares or bars.

Nutrition Information

Calories

320 calories

Protein

Carbs

45g

Fat

14g

Frequently Asked Questions

Q: Can I use salted butter instead of unsalted butter for the crust?

A: Yes, you can use salted butter if that’s what you have on hand, but omit the 1/4 teaspoon of salt in the crust to prevent it from being overly salty. The flavor will still be delicious.

Q: Can I substitute bottled lemon juice for freshly squeezed lemon juice?

A: Freshly squeezed lemon juice is highly recommended for the best flavor because bottled lemon juice can have a slightly artificial taste. If you must use bottled juice, ensure it's 100% pure lemon juice and not from concentrate.

Q: Why is my lemon layer not setting properly?

A: If the lemon layer isn’t setting, it could be due to underbaking or inaccurate measurements of the ingredients. Make sure your oven temperature is accurate and bake until the lemon layer is just set and slightly golden at the edges. Avoid adding too much lemon juice, as this can throw off the ratio.

Q: How should I store leftover lemon bars?

A: Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months. To freeze, wrap each bar individually in plastic wrap, then store them in a freezer-safe bag or container.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or a similar binding agent for the best results.

Q: Why did my crust turn out too hard or crumbly?

A: A hard or crumbly crust could result from overmixing the shortbread dough or pressing it too firmly into the pan. Mix the crust ingredients just until they resemble coarse crumbs, and press the mixture gently and evenly into the baking dish.

Q: Can I add other flavors or toppings to this recipe?

A: Absolutely! You can experiment by adding a pinch of vanilla extract to the lemon filling for extra depth of flavor. Another option is to sprinkle shredded coconut or poppy seeds on top of the lemon filling before baking. To serve, you can garnish with fresh berries or a dollop of whipped cream for a festive touch.

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