If you’re craving a dessert that packs a punch of sunshine and pure comfort, you’re in the right place. Lemon Bars with Buttery Shortbread Crust bring together zesty lemon curd and a melt-in-your-mouth shortbread base, then finish off with a shower of powdered sugar. The result? A gorgeous treat that’s bright, tart, sweet, and positively irresistible. Every bite balances creamy citrus with buttery richness, making these bars as popular at family gatherings as they are with afternoon tea. This is the kind of recipe that makes you want to bake an extra batch—just so you have more to share… or to stash away for your own secret snacking!

Lemon Bars with Buttery Shortbread Crust Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated hiding in this ingredient list—just simple building blocks that, when combined, create perfect Lemon Bars with Buttery Shortbread Crust. Don’t underestimate the power of these essentials: each adds something special to the taste, structure, and signature look of your bars.

Unsalted butter: The foundation for our shortbread, it delivers undeniable richness and that classic, tender crumb.
Granulated sugar: Adds sweetness and a slight caramel note that balances the tart lemon filling.
All-purpose flour: The key structure for both the crust and the lemon layer, holding everything together with just the right chewiness.
Salt: Just a touch brings out the flavors and keeps the sweetness perfectly in check.
Large eggs: Essential for making the lemon filling thick, rich, and velvety.
Freshly squeezed lemon juice: Absolutely vital for that bright, tangy “pop”—bottled just can’t compete.
Powdered sugar: For that beautiful snowy finish and an extra hint of sweetness on top.

How to Make Lemon Bars with Buttery Shortbread Crust

Step 1: Prepare the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with a little butter or nonstick spray to ensure your Lemon Bars with Buttery Shortbread Crust come out cleanly and beautifully every time. Lining the pan with parchment paper (with a bit of overhang) is another handy trick if you’re after super easy lifting and less mess later on.

Step 2: Make the Shortbread Base

In a mixing bowl, combine the melted unsalted butter, granulated sugar, flour, and salt for your crust. Stir until you have a soft dough—no need for a mixer, just a sturdy spoon or spatula will do. Press the dough evenly into the bottom of your prepared pan, making sure you reach all the corners for an even thickness. This base is what makes Lemon Bars with Buttery Shortbread Crust so craveable and satisfying.

Step 3: Pre-Bake the Shortbread

Bake the crust by itself for 18 to 20 minutes, just until the edges turn lightly golden. This step is important: it gives you that firm but tender layer that will hold up the tangy lemon filling without getting soggy!

Step 4: Whisk Together the Lemon Layer

While the crust is baking, grab a separate bowl and whisk together the granulated sugar, flour, eggs, and fresh lemon juice for the lemon layer. Mix until perfectly smooth and combined. Don’t skip the whisking—it ensures your Lemon Bars with Buttery Shortbread Crust have a silky, lump-free topping bursting with fresh lemon flavor.

Step 5: Bake the Bars

As soon as the shortbread comes out of the oven, pour the lemon mixture over the warm crust. Pop the dish back into the oven and bake for another 20 to 25 minutes, or until the filling is just set in the center. You want a slight jiggle, but not liquid. Let your bars cool completely to room temperature before cutting—this helps the layers set up perfectly and makes slicing a breeze.

Step 6: Dust and Slice

Once cooled, finish with a generous dusting of powdered sugar. Use a sharp knife to cut into squares or rectangles—whatever shape makes you happiest. Now, stand back and admire your beautiful Lemon Bars with Buttery Shortbread Crust before they start disappearing!

How to Serve Lemon Bars with Buttery Shortbread Crust

Garnishes

You can keep it classic with just powdered sugar, or dress up your Lemon Bars with Buttery Shortbread Crust with delicate lemon zest shavings, edible flowers, or a sprig of mint. Each adds a little extra color and vibrancy, turning an already special treat into something truly showstopping—and delightfully photogenic.

Side Dishes

Looking to make these bars the centerpiece of a sweet spread? Pair them with fresh berries, a bowl of whipped cream, or even a scoop of vanilla or berry sorbet. The creamy and fruity sides complement the zippy citrus for a well-rounded dessert experience.

Creative Ways to Present

There’s no limit! Stack the bars in a rustic tower for bake-sale charm, wrap individual squares in parchment and tie with twine for an adorable favor, or arrange them on a vintage platter for elegance at afternoon tea. Mini cupcake liners make them easy to grab and go at parties—no fork required!

Make Ahead and Storage

Storing Leftovers

If you happen to have any Lemon Bars with Buttery Shortbread Crust left over, store them in an airtight container in the refrigerator. They stay delightfully fresh for 4-5 days, and the chilling time lets the flavors meld and intensify. Place parchment between layers to prevent sticking, and don’t forget a fresh dusting of powdered sugar when serving again!

Freezing

Absolutely! Lemon Bars with Buttery Shortbread Crust freeze beautifully. Arrange cooled bars (without powdered sugar) in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container with parchment between layers. Thaw in the fridge overnight, and dust with powdered sugar just before serving to maintain that signature finish.

Reheating

These bars are best served chilled or at room temperature—no need for reheating! But if you prefer a gently warmed treat, let a bar sit at room temp for a bit, or give it a tiny zap in the microwave. Be cautious, as the lemon curd gets soft quickly and you don’t want to lose your beautiful texture.

FAQs

Can I use bottled lemon juice instead of fresh?

While it’s tempting to reach for bottled juice, fresh lemon juice is what makes Lemon Bars with Buttery Shortbread Crust truly sparkle. Bottled juice just can’t match the bright, nuanced flavor of freshly squeezed lemons.

Why did my lemon bars turn out runny?

This usually happens if the bars weren’t baked quite long enough. The lemon layer should only jiggle slightly when done—set in the center but not liquid. If in doubt, give them a couple more minutes and cool fully before slicing.

Can I halve the recipe?

Yes! Cut all ingredients in half and bake in an 8×8-inch pan. Baking times might be slightly shorter, so check a bit early. Lemon Bars with Buttery Shortbread Crust are just as delicious in small batches!

Is it okay to use salted butter?

You can use salted butter if that’s what you have on hand, but omit the added salt in the crust. The result will still be delicious with a hint more savoriness—sometimes a fun twist on the usual Lemon Bars with Buttery Shortbread Crust.

What’s the best way to cut these bars cleanly?

Let your bars cool completely, then use a sharp knife, wiping it clean between each cut. For perfect edges, you can chill them in the fridge for about an hour before slicing—this makes your Lemon Bars with Buttery Shortbread Crust look bakery-worthy!

Final Thoughts

There’s nothing quite like sharing a fresh pan of Lemon Bars with Buttery Shortbread Crust with friends and family. Whether you bake them to brighten a weekday or to celebrate a special moment, they’re bound to bring zesty joy to every table. Give this recipe a try—you’ll want to make it again and again!