Easy Lemon Bars with Shortbread Crust

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.

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

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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!

• Total Time: 1 hour
• Yield: 24 bars

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)

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Instructions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. Dump this mixture into the prepared baking pan. Gently even out the mixture and press it firmly into the bottom of the pan.
5. Bake the crust for 15-20 minutes until just beginning to brown around the edges.
6. While the crust bakes, prepare the filling:
7. Combine all filling ingredients in a large bowl and whisk to completely combine.
8. When the crust is done, pour over filling and return to oven for 25-30 minutes, until the filling is set.
9. 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!

• Author: anita | wild thistle kitchen
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: dessert
• Method: baking