These Shortbread Lemon Bars are super easy to make and disappear fast. With a buttery shortbread crust and a puckery-sweet lemon filling, they’re a bright way to use summer citrus — though they’re delicious any time of year.
Easy-to-Make Lemon Bars
These bars balance a tender, crumbly shortbread base with a thick, custard-like lemon filling. I like to add chopped almonds to the crust for a little texture and extra depth of flavor. Using Meyer lemons if you have them gives a slightly sweeter, floral note, but regular lemons work perfectly well too.
For a light, almost meringue-like top on the filling, I briefly beat the eggs and lemon mixture with an electric mixer to add a little foam. As it bakes, the top develops a delicate crust that gives way to a creamy, tart center and then the buttery shortbread layer beneath.
These Shortbread Lemon Bars are a simple, crowd-pleasing dessert for picnics, potlucks, or an everyday sweet treat.
Shortbread Lemon Bars
24 servings
20 mins
30 mins
50 mins
Ingredients
- 1 cup butter
- 2 1/4 cup all-purpose flour
- 1/2 cup chopped skinless almonds
- 1/4 cup powdered sugar (for crust)
- 4 eggs
- 2 cups sugar
- 1/2 tsp baking powder
- 6 tbsp lemon juice
- 1 lemon zest
- 1/3 cup powdered sugar (for dusting)
Instructions
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Preheat oven to 350°F (175°C).
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In a food processor, combine the butter, 2 cups of the flour, chopped almonds, and 1/4 cup powdered sugar. Process until the mixture forms a ball, stopping to scrape the sides as needed.
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Press the mixture into a 13×9-inch pan coated with cooking spray or butter, forming a 1/2-inch rim around the edges. Bake for 15 minutes, or until lightly golden.
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In a mixing bowl, whisk the eggs, sugar, the remaining 1/4 cup flour, baking powder, lemon juice, and lemon zest until smooth. (Beating briefly with an electric mixer adds a little foam and creates a lighter top.)
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Pour the filling over the partially baked crust, spreading carefully to stay inside the rim. Bake another 30 minutes, until the filling is set and the edges are golden.
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Cool completely, then sift the remaining 1/3 cup powdered sugar evenly over the top. Cut into bars and serve.
Notes
- Using Meyer lemons adds a sweeter, floral flavor, but regular lemons work fine.
Nutrition
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Carbohydrates: 29 g
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Protein: 2 g
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Fat: 10 g
The nutrition information is an estimate and not a substitute for professional advice.
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