Lemon bars pair a crisp, buttery base with a tangy egg-and-lemon filling. Baking the crust before adding the filling helps keep the layers distinct. The bars need a proper chill before slicing, so this is a make-ahead dessert rather than a last-minute bake.
Bake the shortbread before adding the filling
Pouring the filling onto a hot par-baked crust starts setting the bottom of the lemon layer promptly. Overbaking can make the eggs grainy; check for a set edge and a gently moving center.
Balance fresh lemon juice with a buttery base
- Pan: This timing is for an 8-inch square metal pan. Glass heats differently and may extend the bake.
- Lemons: Use fresh juice and strain out seeds. Measure the juice rather than counting lemons.
- Cutting: Wipe the knife between cuts for cleaner edges.
Budget for both bakes and a full chill
These 16 bars need about 4 hours 5 minutes from mixing to slicing: approximately 45 minutes in the oven across the two bakes, followed by 3 hours for cooling and chilling. The filling firms as it cools. Cut it cold with a clean knife, wiping the blade between cuts to keep the layers neat.
Lemon Bars with a Buttery Shortbread Crust
Ingredients
Equipment
Method
- Heat oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving handles. Mix crust flour, sugar and salt, then stir in melted butter. Press evenly into the pan. Bake for 18–20 minutes until lightly golden.
- While the crust bakes, whisk eggs and filling sugar just until smooth. Whisk in filling flour, then lemon juice and zest. Avoid whipping in a thick foam.
- Pour filling over the hot crust. Return to the oven for 20–25 minutes until edges are set and the middle has only a slight wobble, not liquid movement. The center should reach 160°F (71°C).
- Cool in the pan for about 1 hour, then refrigerate for at least 2 hours before lifting out and cutting into 16 squares. Dust with powdered sugar just before serving if desired.
Notes
Questions and troubleshooting
Why is there a white film on top?
A little egg foam can bake into a pale surface. Mix gently; the film does not necessarily mean the filling failed.
When should I add powdered sugar?
Just before serving, since moisture from the filling dissolves it during storage.
Storage and reheating
Keep covered in the refrigerator for up to 3 days. Do not leave the egg-based filling at room temperature for extended periods.
Estimated nutrition per serving
These are rough ingredient-based estimates for 1 of 16 bars, without powdered sugar, not laboratory measurements. Brands, portion size and substitutions affect the values; optional sides and toppings are excluded unless stated.
| Nutrient | Amount |
|---|---|
| Calories | 175 kcal |
| Carbohydrates | 25 g |
| Protein | 2 g |
| Total fat | 7 g |
| Saturated fat | 4 g |
| Fiber | 0 g |
| Total sugars | 19 g |
| Sodium | 55 mg |
More citrus desserts to bake
If you like a creamy citrus filling, try Key lime pie. For a cake-style crumb instead of a custard layer, choose lemon poppy seed loaf with a thin glaze.
