Crispy Lemon Bars Recipe with Easy Buttery Shortbread Crust Perfect for Summer
These crispy lemon bars feature a buttery shortbread crust and a tangy lemon filling, perfect for summer gatherings and sweet treats. The recipe is quick, easy, and uses simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- ¼ teaspoon salt
- 4 large eggs, room temperature
- 1 ½ cups (300g) granulated sugar
- ¼ cup (32g) all-purpose flour
- ⅓ cup (80ml) freshly squeezed lemon juice (about 2–3 lemons)
- Zest of 2 lemons
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, cream together 1 cup softened unsalted butter and ½ cup granulated sugar until light and fluffy (3-4 minutes).
- Add 2 cups all-purpose flour and ¼ teaspoon salt to the butter mixture. Mix on low speed until just combined; dough will be crumbly but hold together when pressed.
- Press the dough evenly into the prepared pan, packing it down firmly.
- Bake the crust for 20-25 minutes until edges are golden brown and center is set.
- While crust bakes, whisk together 4 large eggs and 1 ½ cups granulated sugar in a medium bowl until smooth and pale (2-3 minutes).
- Add ¼ cup all-purpose flour, ⅓ cup fresh lemon juice, and zest of 2 lemons to the egg mixture. Whisk until fully combined and smooth.
- Pour the lemon filling evenly over the hot crust once it is out of the oven.
- Return the pan to the oven and bake for an additional 20-25 minutes until filling is set but slightly jiggly in the center.
- Remove from oven and let cool completely in the pan on a wire rack (about 2 hours). Refrigerate for at least 1 hour before slicing for best results.
- Use the parchment overhang to lift bars from the pan and dust with powdered sugar before serving.
Notes
Use fresh lemon juice and zest for best flavor. Pre-bake the crust to prevent sogginess. Chill bars before slicing to keep edges crisp. Tent with foil if crust edges brown too quickly. For gluten-free, substitute flour with gluten-free blend. For vegan, use dairy-free butter and egg replacer.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Fat: 15
- Carbohydrates: 30
- Protein: 3
Keywords: lemon bars, lemon dessert, shortbread crust, summer dessert, easy lemon bars, crispy lemon bars, buttery crust