Lemon Bars with Shortbread Crust

Lemon Bars with Shortbread Crust are the not-so-secret weapon in my baking arsenal for when I need to impress… fast.

Ever had those busy weeks where you want to show up with homemade treats, but life’s just, well, getting in the way?

Every time, these sweet-tart bars have rescued me—zero fancy steps, just honest goodness.

They’re especially perfect if you’re craving something zingy and bright or want something less heavy than a chocolate dessert.

By the way, for mornings when you need a quick pick-me-up, check out this delicious breakfast smoothie bowl with crunchy granola delight.

Okay, now picture this: Have you ever bitten into something so tangy it wakes your brain, then immediately hit with buttery sweetness? Oh man, that’s these lemon bars. They’re like summer in a bite.

If you’ve got a sweet tooth that sometimes just demands to be heard, why not satisfy it with something so simple yet ridiculously delicious? I mean, isn’t it time your taste buds had a party?

Why You’ll Love This Recipe

What’s not to love, seriously?

These bars are easy enough for a total beginner—like, elementary school bake sale easy—but taste like something from a five-star restaurant.

The crust is thick, a little crumbly, super buttery (don’t skimp on this part).

The filling? Smooth, puckery, just the right side of sweet.

If you’ve ever had a store-bought lemon bar and wished it had more real flavor, you’re in for a treat.

No complicated gadgets. No fuss.

You just need a pan, a bowl, old elbow grease, and a bit of patience.

Ingredients

You don’t need a supermarket sweep for this. Most stuff might already be sitting in your kitchen. Real talk—I sometimes sneak a taste of the lemon filling before baking. I’m weak. Here’s what you’ll grab:

For the shortbread crust:

• All-purpose flour
• Unsalted butter (stick with real butter, honestly)
• A bit of sugar
• Pinch of salt

For the lemon layer:

• Eggs (room temp if you remember)
• White sugar
• Fresh lemon juice—bottled just isn’t the same, trust me
• Lemon zest (don’t skip this, it punches up the flavor)
• More flour (keeps it together, literally)

Plus, I love dusting the top with some powdered sugar at the end. Makes it look fancy-pants even if you made it in pajama pants.

Timing

So, here’s the straight story.

If you’re thinking, “Oh, I’ll just whip this up while I throw a load of laundry in,” you mostly can—except for the cooling bit.

All in, this recipe takes about 15 minutes to prep, then 20 minutes for the crust to bake, and another 20 or so for the lemon layer.

(So, what’s that—just under an hour?)

The only catch? You gotta let them cool so they set.

I’m impatient and sometimes try to cut them too soon. Oops.

But, really, if you’ve got about 2 hours from start to finish, you’ll be golden.

Step-by-Step

Here’s the no-nonsense way I do it.

First, blast your oven to 350°F.

Mix your flour, softened butter, sugar, and pinch of salt until crumbly—don’t overthink it.

Press firmly in your pan (use the bottom of a glass if sticky) and bake that for about 20 minutes until just barely golden.

While that’s going, whisk your eggs with sugar until smooth, then add the fresh lemon juice, zest, and a little flour.

That’s the sunshine filling.

Pour it right on the hot crust—no need to cool—and bake again until the center is set (15-20 minutes).

Set aside. Now wait. (Hardest part.)

Once cool, dust with powdered sugar.

Cut into squares and, yeah, try not to eat half before sharing.

Nutritional Information

Alright, so we’re not talking about rabbit food here. Each lemon bar lands somewhere near 180-200 calories if you cut them small.

Not exactly a green smoothie, but you didn’t come here for celery sticks. There’s a good bit of sugar and butter (it’s dessert for a reason), but you do get some vitamin C from the lemons. I say: enjoy it, don’t stress, and just eat a vegetable later.

Healthier Alternatives

So maybe you’re thinking about that summer get-in-shape moment or trying to cut back on sugar. I get it.

Here’s what I’ve done when I want these bars a tad less “decadent”: swap half the flour in the crust for whole wheat—it adds some nutty flavor, too.

Go light on the sugar in the lemon layer, or use a natural sweetener like honey, but only a little or it’ll be runny.

And use less butter (though they won’t taste as buttery, obviously).

Also, if you want something fruity and light for breakfast, that chia seed pudding with fresh fruit might scratch the same itch.

Serving Suggestions

Want to jazz them up? Here’s how I serve these at family gatherings or, you know, just to make myself feel fancy:

• Cut them into mini bites for a dessert platter—instant crowd pleaser.
• Top with a few fresh raspberries or blueberries. Looks impressive with almost zero effort.
• Serve chilled on a warm day, or warm them slightly and add a little scoop of vanilla ice cream for the over-the-top crowd.

Common Mistakes

Ok, some real-talk here—I’ve made every single blunder so you don’t have to.

Biggest mistake: underbaking the crust, so it comes out mushy. Make sure it’s just a bit golden before pouring in that lemon layer.

Another common goof: not measuring the flour right. Too much, bars are dry; too little, they fall apart, and you’ll need a spoon.

Also, really, give them enough time to cool. If you skip this, you’ll end up with a lemony mess and no neat squares.

Storing Tips

Yeah, you’ll probably want to hide a few squares for yourself—these go fast.

Store in an airtight container in the fridge, and they’ll last about four days before they start getting soggy (they never last that long in my house).

Lay a little parchment or wax paper between layers so the powdered sugar doesn’t stick.

And, if you somehow wind up with leftovers beyond four days, you can freeze them.

Just thaw in the fridge, not the microwave, so they don’t turn weird and rubbery.

FAQs

Do I have to use fresh lemons?
Absolutely. Bottled juice just isn’t the same, trust me—fresh brings the flavor.

Can I make these gluten-free?
Yep, just swap the regular flour for a good gluten-free blend. Texture is a tiny bit different, but the lemon flavor shines through.

My bars are runny. What gives?
Probably underbaked or too much lemon juice. Give them an extra minute or two in the oven next time.

Can I double the recipe for parties?
Oh, definitely. Just use a bigger pan and keep an eye on baking times.

Do they have to be refrigerated?
I do, for the best texture—they set up nicer and last longer chilled.

Sweet, Tangy, and Totally Worth It

Honestly, these lemon bars with shortbread crust are as close to foolproof as desserts come. Social gatherings, late-night cravings, you name it—they fit right in.

For a bit of extra know-how, check out these other takes at Sally’s Baking Addiction or this classic easy lemon bars with shortbread crust.

If you’re after fuss-free, make-ahead treats, trust me, this is your move. Now go grab those lemons, and let the tangy baking adventure begin.