Lemon Bars With Shortbread Crust Recipe (2024)

12servings

45 min

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HOW TO MAKE LEMON BARS WITH SHORTBREAD CRUST

TOOLS YOU MAY NEED

• KitchenAid Mixer
• Measuring cups and spoons
• Mixing spoon
• Knife and cutting board
• Microplane
• 9 x 13 baking dish

INGREDIENTS

CRUST

• 2 cups all purpose flour
• 1 cup softened butter
• 1/2 cup granulated sugar
• 1 egg yolk
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla or lemon extract
• Zest of 1 lemon

FILLING

• 1.5 cups granulated sugar
• 1/4 cup flour
• 4 large eggs
• Juice of 3 lemons
• Zest from 2 lemons

DIRECTIONS FOR HOW TO MAKE LEMON BARS WITH SHORTBREAD CRUST

Crust

1. In the bowl of a stand mixer, cream softened butter for 30 to 60 seconds, then add in granulated sugar and beat for another 30 to 60 seconds until light and fluffy.
2. Scrape down the sides of the bowl and mix in vanilla extract and an egg yolk until incorporated.
3. Mix in flour, salt and baking powder until just incorporated. The dough will be dry at first, but it will come together.
4. Press the dough into an 8 x 11 pan and bake at 325°F for 15-18 minutes.

Filling

1. In the bowl of a stand mixer, combine sugar, flour, eggs, lemon juice and lemon zest.
2. Poke holes in the crust, then pour the filling over top.
3. Bake the lemon bars at 325°F for 23-25 minutes until just they’re golden brown around edge.

NOTES

• Don’t over bake the crust in the first bake. It should be firm but not cooked all the way through.
• The lemon filling should be brown around the edges, but there will be a custard like texture.
• It’s important to chill the lemon bars thoroughly before adding the powdered sugar, otherwise it will melt.
• Store these lemon bars in the refrigerator for up to a week.

LOOKING FOR MORE DESSERT RECIPES?

Looking for more simple recipes like these lemon bars with shortbread crust? Check these out:

• Healthy Peanut Butter Bars
• Un-Fried Ice Cream
• Cast Iron Skillet Brookie
• Oreo Balls

Did you try this lemon bar recipe? If you did, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!

• Yield 12 servings
• Time spent: Prep time:5Minutes Cook time:40Minutes Total time:45 min

Crust

• 2 cups all purpose flour
• 1 cup softened butter
• 1/2 cup granulated sugar
• 1 egg yolk
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• zest of one lemon

Filling

• 1 1/2 cups granulated sugar
• 1/4 cup all purpose flour
• 4 eggs
• juice of 3 lemons
• zest of 1 lemon

Crust

In the bowl of a stand mixer, cream softened butter for 30 to 60 seconds, then add in granulated sugar and beat for another 30 to 60 seconds until light and fluffy.

Scrape down the sides of the bowl and mix in vanilla extract and an egg yolk until incorporated.

Mix in flour, salt and baking powder until just incorporated. The dough will be dry at first, but it will come together.

Press the dough into an 8 x 11 pan and bake at 325°F for 15-18 minutes.

Filling

In the bowl of a stand mixer, combine sugar, flour, eggs, lemon juice and lemon zest.

Poke holes in the crust, then pour the filling over top.

Bake the lemon bars at 325°F for 23-25 minutes until just they're golden brown around edge.

Allow the lemon bars with a shortbread crust to come to room temperature, then chill in the fridge for 1-2 hours then sprinkle with powdered sugarand enjoy!

• NOTES
• Don’t over bake the crust in the first bake. It should be firm but not cooked all the way through.
• The lemon filling should be brown around the edges, but there will be a custard like texture.
• It’s important to chill the lemon bars thoroughly before adding the powdered sugar, otherwise it will melt.
• Store these lemon bars in the refrigerator for up to a week.

Want more details about this and other recipes? Check out more here!

• Rita Cross Wilson on Jun 04, 2023

  Lemons come in many sizes.....can you give an estimate of the amount of lemon juice. 1/4 cup, 1/2 cup........????

  1 Reply

  • The Simple Homeplace on Jun 05, 2023

    Thanks for the question. I've made this recipe many times and regardless of the size of the lemon, it turns out great each time. I highly suggest using fresh lemon juice and zest instead of bottled. If I had to guess, I would say use about 1/2 cup for a less tart bar and 3/4 of a cup of lemon juice for more tartness, but it doesn't have to be precise.

    Like

• Redhead on Jun 05, 2023

  Lemons come in many different sizes and lemons have different amount of juices. Can you please tell us how many tablespoon of lemon juice to use in the recipe? Thank you.

  Like Reply

  • The Simple Homeplace on Jun 05, 2023

    Thanks for the question. I've made this recipe many times and regardless of the size of the lemon, it turns out great each time. I highly suggest using fresh lemon juice and zest instead of bottled. If I had to guess, I would say use about 1/2 cup for a less tart bar and 3/4 of a cup of lemon juice for more tartness, but it doesn't have to be precise.

    Like

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