Classic Lemon Bars with Shortbread Crust

Name: Classic Lemon Bars with Shortbread Crust
Prep time: 39 min
Cook time: 49 min
Total time: 1 h 28 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour, spooned into the cup and leveled; ½ cup (60 g) powdered sugar; ¼ tsp (1½ g) fine salt; 1 cup (2 sticks) (227 g) unsalted butter, cold, cut into ½-inch cubes; 1½ cups (300 g) granulated sugar; ¼ cup (30 g) all-purpose flour, spooned into the cup and leveled; ¼ tsp (1½ g) fine salt; 4 whole (200 g) large eggs, at room temperature; 2 tbsp (12 g) lemon zest, finely grated from about 2 scrubbed lemons, yellow part only; ⅔ cup (160 ml) fresh lemon juice, freshly squeezed from about 3–4 lemons and strained of seeds; 2 tbsp (15 g) powdered sugar, for dusting

From the MyKitchenBank Kitchen

A buttery, crisp shortbread crust topped with a bright, silky lemon curd filling that sets up perfectly sliceable. Tart, sweet and finished with a snowy dusting of powdered sugar.

Prep: 39 min
Cook: 49 min
Wait: 3 hr
Total: 4 hr 28 min
Makes: 24 bars (one 9×13-inch pan)

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Ingredients

24 servings

For the crust
2 cups (250 g) all-purpose flour, spooned into the cup and leveled
½ cup (60 g) powdered sugar
¼ tsp (1.5 g) fine salt
1 cup (2 sticks) (227 g) unsalted butter, cold, cut into ½-inch cubes
For the filling
1½ cups (300 g) granulated sugar
¼ cup (30 g) all-purpose flour, spooned into the cup and leveled
¼ tsp (1.5 g) fine salt
4 whole (200 g) large eggs, at room temperature
2 tbsp (12 g) lemon zest, finely grated from about 2 scrubbed lemons, yellow part only
⅔ cup (160 ml) fresh lemon juice, freshly squeezed from about 3–4 lemons and strained of seeds
To finish
2 tbsp (15 g) powdered sugar, for dusting

Equipment (10)

9×13-inch (23×33 cm) metal or light-colored baking pan
Parchment paper
Microplane or fine grater
Citrus juicer or reamer
Large mixing bowl
Medium mixing bowl
Whisk
Fine-mesh sieve
Wire rack
Sharp chef's knife

Steps

Before you start

You need about 4 large lemons: zest 2 of them first, then juice enough lemons to get ⅔ cup (160 ml) juice.
Use cold butter straight from the fridge for a tender, sandy shortbread crust.
Plan ahead: the bars need 1 hour to cool and at least 2 hours to chill before cutting, so total time is about 4½ hours.
Let the eggs sit at room temperature for 20–30 minutes so they blend smoothly into the filling.

1
Heat oven, line panOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Cut two sheets of parchment: one to fit the 9×13-inch pan's width with 2 inches overhanging on both long sides, and use it as a sling.
- Lightly grease the pan, press the parchment in, and lightly grease the parchment too.
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Ready when: Pan is fully lined with the parchment overhanging the two long sides.
Tip: The overhang lets you lift the whole slab out later for clean, neat cuts.
2
Zest and juice lemons
- Scrub the lemons and finely grate the zest of about 2 lemons into a small bowl, avoiding the bitter white pith, until you have 2 tablespoons (12 g).
- Then juice 3–4 lemons through a sieve into a measuring cup until you have ⅔ cup (160 ml).
- Set both aside.
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Ready when: You have 2 tbsp zest and exactly ⅔ cup strained juice.
Tip: Zest the lemons before juicing; a squeezed lemon is almost impossible to grate.
3
Mix the crust
- In a large bowl, whisk 2 cups (250 g) flour, ½ cup (60 g) powdered sugar and ¼ teaspoon salt.
- Add the cold butter cubes and rub them into the flour with your fingertips, or use a pastry cutter, for 3–4 minutes, until the mixture looks like coarse, damp crumbs and holds together when squeezed.
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Ready when: No dry flour remains; clumps hold together when pinched.
Tip: Work quickly so the butter stays cold; warm butter makes a greasy rather than tender crust.
4
Press in the crust
- Tip the crumbs into the prepared pan.
- Press firmly into an even layer across the bottom with your palms, then use the flat bottom of a measuring cup to level and compact it, pushing slightly into the corners.
- Prick all over with a fork about 20 times.
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Ready when: The crust is a smooth, even layer about ¼ inch thick with no thin spots.
Tip: Thin spots or loose corners let filling seep underneath and make the bars stick.
5
Pre-bake the crustOven 350°F / 175°C
- Bake the crust at 350°F (175°C) for 20–24 minutes, until the edges are light golden brown and the center looks dry and set.
- Remove from the oven and reduce the oven temperature to 325°F (165°C).
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Ready when: Edges are light golden; center is pale gold and firm to a light touch.
Tip: Pre-baking fully is what prevents a soggy bottom, so don't pull it out while still pale and doughy.
6
Whisk the filling
- In a medium bowl, whisk 1½ cups (300 g) granulated sugar, ¼ cup (30 g) flour and ¼ teaspoon salt.
- Add the 4 eggs and whisk for about 1 minute until smooth and slightly thickened.
- Whisk in the lemon zest and ⅔ cup (160 ml) lemon juice until fully combined, with no streaks of flour.
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Ready when: Filling is thin, pale yellow and perfectly smooth.
Tip: Whisk gently rather than vigorously; too much air creates a foamy top that bakes up dull.
7
Pour and bakeOven 325°F / 165°C
- With the crust still warm in the pan, pour the filling over it.
- Carefully slide the pan back into the oven and bake at 325°F (165°C) for 25–30 minutes, until the filling is set around the edges and the center barely jiggles like gelatin when you gently nudge the pan.
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Ready when: Edges are set and matte; the center jiggles only slightly and no liquid ripples across the surface. Internal temperature reaches about 160°F (71°C).
Tip: Don't overbake; browned or puffed filling turns rubbery and loses its tartness.
8
Cool in the pan
- Set the pan on a wire rack and let the bars cool undisturbed at room temperature for 1 hour, until the pan is no longer warm to the touch.
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Ready when: Pan feels barely warm or room temperature on the bottom.
9
Chill until firm
- Cover loosely with foil or plastic wrap, then refrigerate for at least 2 hours, until the filling is completely cold and firm in the center.
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Ready when: The center doesn't wobble when the pan is gently shaken.
Tip: Cutting too early gives messy, sticky edges, so be patient.
10
Cut and dust
- Use the parchment overhang to lift the slab onto a cutting board.
- With a sharp, long knife wiped clean with a damp towel between cuts, trim the edges if you like, then cut into 4 strips lengthwise and 6 strips crosswise to make 24 bars.
- Just before serving, dust with 2 tablespoons powdered sugar through a fine-mesh sieve.
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Ready when: Bars have clean, straight sides and an even, snowy coating.
Tip: Dust right before serving; powdered sugar absorbs moisture and disappears if applied too early.

Good to know

Tips

Use a metal or light-colored pan; glass or dark pans brown the crust edges before the filling sets.
Wipe your knife clean between each cut for sharp, bakery-style edges.
Strain the lemon juice to avoid seeds and pulp that make the filling cloudy.
For thicker bars, bake in a 9×9-inch pan with the full amounts and add 8–10 minutes to the filling bake.

Make ahead

"Bake and chill the bars up to 2 days ahead, covered, in the pan. Cut and dust with powdered sugar just before serving."

Storage & reheating

"Room temperature: up to 2 hours for serving. Refrigerator: store undusted bars in an airtight container, layered with parchment, up to 5 days. Freezer: freeze cut bars in a single layer until solid, then wrap airtight for up to 2 months; thaw overnight in the fridge. Serve cold or cool; dust with powdered sugar after thawing."

Substitutions

fresh lemon juice → Meyer lemon juice. Gives a milder, slightly floral flavor; reduce the sugar by 2 tablespoons (25 g) if you want a tarter bar.
all-purpose flour → gluten-free 1:1 baking flour. Use a blend containing xanthan gum; the crust will be a bit more crumbly but still sets well.
unsalted butter → salted butter. Use the same amount and omit the ¼ teaspoon salt from the crust.
lemon zest → lime zest and juice. Swap in equal amounts for key-lime-style bars; they will be slightly more bitter and sharp.