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My Easy Lemon Bars with Shortbread Crust feature a silky, lip-puckering, perfectly tart lemon filling on top of a tender, buttery shortbread crust. They are so easy to whip up and make a nice big batch for sharing (or not!). You will have to make some to find out why my sweet granny declared these the best lemon bars she'd ever tasted.
**This recipe and blog post were originally published on June 23, 2014 and updated on March 5, 2024 with new photos and a bit more text. The recipe is the same.**
Recipe Background and Details
I have the sweetest memory of dropping off a plateful of these lip-puckering lemon bars to my grandparents. My grandparents, who were both from Minnesota. So, of course we were standing around in the kitchen, sampling the bars, giggling, saying "bars" with that distinctive Minnesota (Minne-SOH-tah) accent. Dontcha know that accent??
Since first sharing this post, my grandparents have both passed away. Oh how I wish I could still drive a plate of these bars over to them. My grandpa had a major sweet tooth, and he was known for his love of chocolate, but his favorite dessert was "lemon pie" which is what he called lemon meringue pie. So when I was testing this easy lemon bar recipe all those years ago I knew I'd be surprising him with a delivery. The first thing he said when he took a bite was, "these taste just like lemon pie." Mission accomplished. And my grandma said they were the best lemon bars she'd ever had.
For more grandma-approved recipes, check out my Mother's Day Recipe Round Up.
Jump to:
- Recipe Background and Details
- Ingredients for these Easy Lemon Bars
- Instructions
- Top Tips
- Storage
- FAQs
- More Delicious Desserts
- More Lemony Recipes:
- The Best Easy Lemon Bars with Shortbread Crust Recipe
Ingredients for these Easy Lemon Bars
Crust:
- cold butter
- granulated sugar
- all purpose flour
- salt
- vanilla extract
Filling:
- eggs
- granulated sugar
- all purpose flour
- zest of one lemon
- freshly squeezed lemon juice
Instructions
First, make the super simple, press-in shortbread crust. You just whiz the ingredients up in a food processor.
Press the crumbly crust mixture firmly into your parchment lined pan - I like to use a metal measuring cup to really press it in hard as you can see by the little circular indentations. Bake crust until lightly golden around edges. I like to clip my parchment in place with metal binder clips so it doesn't flop into the filling.
To make the filling combine all ingredients and whisk very well to combine. Pour filling over hot crust and return to oven to finish baking.
Top Tips
- Make sure to butter the pan and the sides and the parchment and then do it all over again. But really, this filling is super sticky and if you don't butter enough or use enough parchment you will regret it!
- Use small metal clips to hold the parchment in place so it doesn't flop over into the filling.
- Allow the bars to cool for several hours in the refrigerator for easy removal and very easy slicing.
Storage
These easy lemon bars with shortbread crust will keep in an airtight container in the refrigerator for up to 7 days but I doubt they will last that long!
FAQs
Is it better to bake lemon bars in a glass or metal pan?
Either one is fine as long as the metal is not reactive (such as aluminum or cast iron). You will get a little more browning on the crust in a metal pan but both pan options are fine for lemon bars.
Why do my lemon bars have a crust on top?
The thin, crackly, sugar crust that forms on top when these lemon bars bake is one of my favorite things! It is just a result of some of the sugar rising to the top and hardening during the baking process. It kind of holds the gooey filling in and provides a nice surface to sprinkle on powdered sugar.
What is lemon bar crust made of?
The best lemon bar crust in my opinion a shortbread crust which is simply flour, butter, sugar, and salt. A graham cracker crust is sometimes used as well.
More Delicious Desserts
- Mulberry Crumble Muffins
- Sourdough Discard Chocolate Chip Cookies
- Brown Sugar Strawberry Rhubarb Cobbler
- Mulberry Pie
See more desserts →
More Lemony Recipes:
- Lemon Curd
- Lemon Curd Ice Cream
- Lemon Olive Oil Semifreddo
- Lemon Berry Buttermilk Scones
- Lemon Poppyseed Muffins
- Lemon, Feta, Dill Muffins
The Best Easy Lemon Bars with Shortbread Crust Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: anita | wild thistle kitchen
- Total Time: 1 hour
- Yield: 24 bars
Description
These are The Best Lemon Bars according to my beloved granny and I can't disagree! A tart, smooth filling on top of a tender, buttery shortbread crust - nothing better!
Ingredients
Crust:
- 8 ounces (2 standard sticks) cold butter, cut into pieces
- ½ cup granulated sugar
- 2 cups all purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Filling:
- 6 eggs
- 3 cups granulated sugar
- 1 cup all purpose flour
- zest of one lemon (zest it before you juice it!)
- 1 cup freshly squeezed lemon juice (about 6 lemons)
Instructions
- Preheat oven to 350 degrees F.
- Butter a 9x13x2 inch baking pan, or spray generously with cooking spray. For extra safety, line the pan with parchment paper (butter or spray the paper too!) so that the edges hang over each side. This will help lift the bars out later. The filling can get sticky, so the buttering and spraying is really important, even if you have a non-stick pan.
- Place all crust ingredients in a food processor and pulse several times until combined. You will have a dry, crumbly mixture. It won't come together like a dough, but don't worry.
- Dump this mixture into the prepared baking pan. Gently even out the mixture and press it firmly into the bottom of the pan.
- Bake the crust for 15-20 minutes until just beginning to brown around the edges.
- While the crust bakes, prepare the filling:
- Combine all filling ingredients in a large bowl and whisk to completely combine.
- When the crust is done, pour over filling and return to oven for 25-30 minutes, until the filling is set.
- Remove from oven and let cool to room temperature. You can also refrigerate them overnight, which makes them even easier to slice. Either way, when ready to slice, slide a thin knife around the edges to make sure the bars are loose, and if you've used parchment you should be able to lift them out in one piece. Place on a cutting board and slice into bars, squares, or triangles. Dust with powdered sugar if desired and enjoy!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: dessert
- Method: baking
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About anita | wild thistle kitchen
Hi, my name is Anita! Welcome to Wild Thistle Kitchen. This is where I share rustic, comforting, seasonal recipes (both sweet and savory!) as well as nostalgic food memories. I'm so happy you're here! xo - Anita
Reader Interactions
Comments
fudgingoodMy Better half adores "lemon pie" so I can't wait to make these for him. Thanks for sharing.
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- sophiebowns
They look so scrumptious!
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- Cristina
These lemon bars were SO good. I made them for a family gathering and they were a huge hit! The perfect balance of tart and sweet.
Will definitely be making these again!
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- anita | wild thistle kitchen
I'm so happy to read this Cristina! I knew you were planning to try them and I'm so glad you loved them! Thank you for coming back to leave this comment and rating!!
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