Lemon Bars with Shortbread Crust – Sally’s Baking

You only need 7 simple ingredients to whip up these lemon bars. The lemon curd filling is wonderfully thick and creamy, nestled perfectly on a rich, buttery shortbread crust. Baking them at a lower temperature is key to keep them soft and avoid over-baking. These lemon bars are truly the best—ideal for outdoor picnics, bake sales, spring brunches, baby showers, or bridal showers that call for a bright, refreshing dessert.

Today, I’m sharing my favorite way to make lemon bars. This recipe is close to my heart—I actually included it in my very first cookbook, Sally’s Baking Addiction, and I stand by it as the best lemon bars around. Trust me, after your first bite, I think you’ll feel the same way. This recipe is a keeper every family needs in their collection.

The process is straightforward, and I’ll guide you through every step in the video tutorial below. Grab some fresh lemons and get ready to bake, because nothing says spring like a batch of these tangy, sweet bars!

These lemon bars are a classic combo of a soft, buttery shortbread crust topped with a tangy, sweet lemon curd filling that’s baked just right. Unlike many lemon bar recipes with thin, fragile fillings, this one delivers a thick, substantial layer packed with flavor and perfect for slicing.

Ready to bake the best lemon bars you’ve ever tasted? With just 7 ingredients, you’ll make a luscious, creamy lemon curd that rests on a rich, buttery shortbread. Baking them at a gentle temperature makes sure the filling sets nicely without over-browning. Plus, they’re easy to pack up and bring along to picnics, bake sales, baby showers, and all your springtime get-togethers.

Below, you’ll find everything laid out: a complete list of ingredients with exact amounts, clear, step‑by‑step instructions (including a helpful video), insider baker’s tips for the perfect texture, answers to common questions, fun variations, and tips on storing and freezing. The method is simple—just two bowls and a baking pan—and includes important details like pre-baking the crust and using a glass 9×13 pan for the best results on texture and flavor.

So grab those fresh lemons, and I’ll walk you through making luscious, sliceable lemon bars finished with a light sprinkle of confectioners’ sugar and bursting with bright citrus goodness.

Crust and Filling Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
• 2 cups (400g) granulated sugar
• 6 Tablespoons (46g) all-purpose flour
• 6 large eggs
• 1 cup (240ml) fresh lemon juice (about 4 lemons)
• 2 teaspoons fresh lemon zest, optional
• optional: confectioners’ sugar for dusting

Assemble and Bake

1. Preheat oven to 325°F (163°C) and line a 9×13-inch glass baking pan with parchment paper, leaving an overhang.

2. In a medium bowl, stir together melted butter, granulated sugar, vanilla extract, and salt; add the flour and mix until a thick dough forms.

   

3. Press the dough firmly and evenly into the prepared pan.

4. Bake the crust 20–22 minutes, or until the edges are a light golden brown; remove from oven and poke holes all over the top with a fork, then set aside.

   

5. Sift the sugar and flour into a large bowl; whisk in the eggs until smooth, then stir in the fresh lemon juice and lemon zest (if using) until combined.

6. Pour the filling over the warm crust and bake 22–26 minutes, until the center is mostly set but still slightly jiggly when gently shaken.

   

7. Cool the lemon bars completely on the counter (about 2 hours), then refrigerate for 1–2 hours until firm.

8. Use the parchment overhang to lift the bars from the pan, dust with confectioners’ sugar, and slice into squares, wiping the knife between cuts.

   

Tips for Flawless Results

1. Use a glass pan. Glass is seriously the best for baking lemon bars. Ceramic works too, but skip metal pans—they can give your bars a slight metallic taste I find distracting.
2. Use fresh juice. Bottled lemon juice is handy, but fresh-squeezed juice really makes the flavor pop—just like in these Raspberry Lemon Muffins. Once you try fresh, you’ll notice the difference every time.

Questions & Troubleshooting

Do you ever see little air bubbles or even a thin white layer of bubbles on top after baking? That’s completely normal—it’s just the air from the eggs rising to the surface. Some batches get it, some don’t, and it doesn’t affect the taste at all. A little dusting of powdered sugar covers it right up and no one will even notice!

Blood orange bars! Thinking about swapping flavors? Check out my recipe note for how to make blood orange bars—you’ll love the bright twist.

Description

Just 7 ingredients come together to make these luscious lemon bars. The lemon curd filling is extra thick and creamy, resting on an irresistible buttery shortbread crust. Baking at a lower temperature avoids over-baking. Check the recipe notes for helpful tips. These bars are simply the best and perfect for all your spring and summer gatherings.

Instructions

1. Preheat your oven to 325°F (163°C). Line a 9×13-inch glass baking pan with parchment paper on the bottom and sides, leaving enough overhang to lift the baked bars out later. This makes slicing so much easier! Set the pan aside for now.
2. Make the crust: In a medium bowl, stir together melted butter, sugar, vanilla extract, and salt. Add the flour and mix until it comes together into a thick dough. Press the dough firmly and evenly into your prepared pan. Bake for 20-22 minutes, or until the edges turn a light golden brown. When the crust comes out, poke holes all over the top with a fork (but don’t pierce all the way through). This step helps the filling stick and keeps the crust sturdy. Set aside while preparing the filling.
3. Make the filling: Sift the sugar and flour together into a large bowl. Whisk in the eggs until smooth, then add the fresh lemon juice and zest if you’re using it. Mix until everything is well combined.
4. Pour the filling over the warm crust and bake for 22-26 minutes. The center should be mostly set but still have a slight jiggle—give it a gentle shake with an oven mitt to check. Let your lemon bars cool completely on the counter—usually about 2 hours—then chill them in the fridge for 1-2 hours until nice and firm. I find these taste best when served chilled.
5. Once cool, lift the bars out of the pan using the parchment paper overhang. Dust the top with confectioners’ sugar and slice into squares. For clean cuts, wipe your knife between slices. Store leftovers in an airtight container in the fridge for up to 1 week.
6. Freezing Instructions: These lemon bars freeze beautifully for 3-4 months. Cut into squares (before dusting with sugar), arrange on a baking sheet, and freeze for about an hour. Wrap each square tightly in foil or plastic, place in a freezer bag or container, and freeze. When you’re ready, thaw in the fridge overnight and add the confectioners’ sugar topping just before serving.

Notes

1. Halve the Recipe: Want fewer bars? Cut all ingredients in half and bake in a 9-inch square pan. Keep the oven at 325°F. Bake the crust 16-18 minutes and the bars about 20 minutes or until the center no longer jiggles.
2. Sifting: Sifting the flour with the sugar before adding eggs and lemon juice helps prevent lumps in the filling. While I don’t always do this, it’s a great tip for a smooth texture.
3. Lemon Juice: Fresh lemon juice is my top pick for flavor, but other fresh citrus juices like grapefruit, blood orange, lime, or orange work too. Prefer lime? For a similarly light, citrusy dessert, try this Lime Chiffon Pie. If you use a sweeter citrus, you can reduce sugar slightly but don’t go below 1 2/3 cups sugar to keep the filling’s structure firm.
4. Room Temperature: Bringing the eggs and lemon juice to room temperature before mixing helps them blend easily with the dry ingredients. That said, I’ve made these bars using cold ingredients without noticing a difference, so use what you have!

Why You’ll Love These

These lemon bars are a must for anyone who loves bold citrus flavor with minimal fuss—if that’s you, you might also enjoy our Lemon Blueberry Tart. With only 7 ingredients, they deliver a rich, buttery shortbread base plus a thick, creamy lemon filling that slices clean and holds its shape—none of that thin, wobbly stuff here—the same reliably set custard you’ll find in our Best Homemade Lemon Pie. Made in just a couple bowls and a pan, baked gently to avoid drying out, and easy to bring everywhere you go, these bars really shine. They also keep well in the fridge and freeze nicely, making them a dependable dessert to prep ahead for your next get-together.

Flavor Swaps and Add-Ins

Want to mix it up without changing the simple process? Try these ideas:

• Swap fresh lemon juice with blood orange, grapefruit, lime, or regular orange juice. Just tweak the sugar a bit if your juice is sweeter.
• Boost the citrus with 1–2 extra teaspoons of fresh zest in the filling for an aroma punch.
• Add a handful of fresh berries, like raspberries or blueberries, scattered over the filling before baking for a fruity twist.
• Make a smaller batch by halving the recipe and using a 9-inch square pan (see notes on baking times).
• Top your bars with a dusting of confectioners’ sugar, fluffy whipped cream, or a light lemon glaze like the one on this Lemon Poppy Seed Loaf Cake.

Storage and Freezing Tips

Once baked, cover your lemon bars and keep them in the refrigerator for up to a week. They taste best cold, though you can take them out about 20-30 minutes before serving if you’d like them a bit softer. Don’t forget to dust with confectioners’ sugar right before serving to add that pretty finishing touch.

If you want to freeze a batch, cut the bars (skip the sugar dusting), place them on a baking sheet, and freeze for about an hour until firm. Then, wrap each bar individually in plastic wrap or foil, pop them in a freezer bag or airtight container, and freeze for up to 3-4 months. When you’re ready to enjoy, thaw bars overnight in the fridge and sprinkle with confectioners’ sugar just before serving. If you’re stocking the freezer with more citrus bakes, try Raspberry Lemon Muffins—they freeze beautifully, too.

Reheating isn’t necessary since these bars taste best chilled. But if you prefer them less cold, let them sit at room temperature for 20-30 minutes. Avoid warming them too long, or the filling may soften too much and lose its texture.