How can I achieve a crisp shortbread crust?

Use cold, cubed butter and mix until crumbly, then press firmly in the pan before baking. This helps create a crisp, tender crust.

What’s the best way to get a smooth lemon filling?

Whisk sugar and eggs thoroughly before adding flour, baking powder, salt, lemon juice, and zest to ensure a lump-free, silky filling.

Allow the bars to cool completely in the pan on a wire rack for clean, neat slices without the filling running.

Yes, swapping lime juice for lemon adds a tangy twist while maintaining the bright citrus flavor of the bars.

A light dusting of powdered sugar on top adds a touch of sweetness and visual appeal to the bars.

Chill the bars in the refrigerator before cutting to help achieve sharper, cleaner edges when slicing.

Bright, tangy lemon bars with a buttery shortbread crust, cut into elegant triangles for an easy, crowd-pleasing dessert.

This recipe quickly became a family favorite after I served it at a summer picnic. Everyone loved the crisp edges and the tangy filling.

For the Shortbread Crust: 1 cup (125 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter, cold and cubed
For the Lemon Filling: 1 cup (200 g) granulated sugar, 2 large eggs, 2 tablespoons (15 g) all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup (80 ml) freshly squeezed lemon juice (about 2 lemons), 1 tablespoon finely grated lemon zest (about 1 lemon)
For Finishing: Powdered sugar, for dusting

Preheat Oven:: Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
Make Crust:: In a medium bowl, combine flour, powdered sugar, and salt for the crust. Add cold, cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
Bake Crust:: Press mixture firmly and evenly into bottom of prepared pan. Bake for 15–18 minutes until lightly golden.
Prepare Filling:: Whisk together granulated sugar and eggs until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest. Whisk until well combined.
Add Filling and Bake:: Pour lemon filling over hot crust as soon as it comes out of oven. Return pan to oven and bake for an additional 18–20 minutes or until filling is set and just barely jiggles in center.
Cool and Serve:: Remove from oven and cool completely on wire rack. Use parchment overhang to lift bars. Dust with powdered sugar and cut into 16 triangles.

This dessert has been a staple at family gatherings, sparking joy and compliments every time.

8-inch (20 cm) square baking pan, mixing bowls, whisk, pastry cutter or fork, parchment paper, sharp knife

Contains wheat (gluten), eggs, and dairy (butter). Double-check all labels for allergens if unsure.

Per serving: 135 calories, 6 g total fat, 19 g carbohydrates, 1 g protein

The perfect combination of tartness and sweetness makes these lemon bars irresistible every time.

→ How can I achieve a crisp shortbread crust?: Use cold, cubed butter and mix until crumbly, then press firmly in the pan before baking. This helps create a crisp, tender crust.
→ What’s the best way to get a smooth lemon filling?: Whisk sugar and eggs thoroughly before adding flour, baking powder, salt, lemon juice, and zest to ensure a lump-free, silky filling.
→ How long should the bars cool before slicing?: Allow the bars to cool completely in the pan on a wire rack for clean, neat slices without the filling running.
→ Can I substitute limes for lemons?: Yes, swapping lime juice for lemon adds a tangy twist while maintaining the bright citrus flavor of the bars.
→ What garnish enhances these bars?: A light dusting of powdered sugar on top adds a touch of sweetness and visual appeal to the bars.
→ Any tips for easier clean slicing?: Chill the bars in the refrigerator before cutting to help achieve sharper, cleaner edges when slicing.