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Lemon Bars with Shortbread Crust

Ready for a treat that’s both tangy and sweet? These Lemon Bars with Shortbread Crust are just what you need. The buttery, crumbly shortbread perfectly complements the smooth, zesty lemon filling. If you’re looking for a dessert that’s easy to make but tastes like it came from a fancy bakery, you’ve found it!
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Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 16 servings
Calories 200 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup 1 stick unsalted butter, cold and cut into cubes
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ½ cup freshly squeezed lemon juice from about 3-4 lemons
  • 2 tablespoons lemon zest

Instructions
 

  • Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. This step is essential for creating a tender crust.
  • Press the shortbread mixture evenly into the bottom of an ungreased 9x13 inch baking pan. You can use the bottom of a measuring cup to help flatten and even out the surface. Bake the crust for 18-20 minutes, or until it's lightly golden brown. While the crust is baking, you can prepare the lemon filling.
  • In a large bowl, whisk together the granulated sugar, flour, baking powder, and salt. Add the eggs one at a time, whisking well after each addition. Stir in the lemon juice and lemon zest until everything is well combined and smooth.
  • Once the crust is lightly golden, remove it from the oven. Pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set and no longer jiggles. The center might still have a slight wobble, but it will firm up as it cools.
  • Let the Lemon Bars with Shortbread Crust cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares. This will make them easier to cut and prevents the filling from being too soft. Dust with powdered sugar before serving, if desired.