Easy Lemon Bars with Shortbread Crust

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Craving a sweet and tangy treat? These easy lemon bars with shortbread crust are just what you need.

With only 20 minutes of prep time, you can whip up a batch of 24 delicious servings that will brighten any dessert table. The buttery shortbread base pairs perfectly with the zesty lemon filling, creating a mouthwatering combo.

You’ll love how simple these bars are to make. The crust comes together quickly with just a few ingredients, and the filling is a breeze to whisk up.

After baking and chilling, you’ll have a tray of sunny, citrusy squares ready to enjoy. Get ready to impress your friends and family with this classic dessert!

Exact Ingredients List

Here’s everything you’ll need to make these yummy lemon bars:

For the crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 teaspoon vanilla extract

For the filling:

• 4 large eggs, at room temperature
• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 cup fresh lemon juice (about 6 lemons)
• 1 tablespoon grated lemon zest

For serving:

• Powdered sugar for dusting

You’ll also need a 9×13-inch baking pan and parchment paper. Don’t forget to grab a pastry cutter or knife for the crust, and a whisk for the filling. With these simple ingredients, you’ll be on your way to making tasty lemon bars in no time!

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

Mix the crust ingredients in a bowl. Press the mixture into your pan. Bake for 15-20 minutes until light golden brown.

While the crust bakes, make the filling. Whisk eggs, sugar, flour, lemon juice, and zest in a large bowl.

Pour the filling over the hot crust when it’s done. Bake for 20-25 minutes more. The edges should be set but the center still a bit wobbly.

Let the bars cool on your counter. Then chill them in the fridge for 1-2 hours.

Cut into squares and dust with powdered sugar. Your lemon bars are ready to enjoy!

Remember to zest your lemons before juicing them. It’s much easier that way!

Possible Substitutes List & Recipe Variations

You can try some tasty swaps in this lemon bar recipe. For the crust, use gluten-free flour instead of all-purpose flour if you need to. Coconut sugar can replace regular sugar for a slightly different flavor.

In the filling, you might use lime juice instead of lemon for a fun twist. Or mix lemon and lime for a citrus combo. If you want less sugar, try a natural sweetener like stevia.

Here’s a quick list of substitutes:

• Gluten-free flour for all-purpose flour
• Coconut oil for butter (use 3/4 cup)
• Lime juice for lemon juice
• Stevia for sugar (check package for amount)

You can also add some extras to change up the flavor:

• 1/2 cup shredded coconut in the crust
• 1 tsp lavender in the filling
• Sprinkle crushed pistachios on top

For a fancy look, try making a swirl pattern on top with raspberry puree before baking. Or add a thin layer of chocolate between the crust and filling for a sweet surprise.

Tips, Tricks & Storing

For the best lemon bars, use fresh lemon juice. The taste is much better than bottled juice. Roll your lemons on the counter before juicing to get more juice out of them.

Make sure your butter is cold when making the crust. This helps create a flaky texture. You can even freeze it for 15 minutes before using.

Don’t overbake the bars. They should still be a bit jiggly in the center when you take them out. They’ll set up as they cool.

To get clean cuts, use a warm, sharp knife. Dip it in hot water and wipe it dry between each cut.

Store your lemon bars in an airtight container in the fridge. They’ll stay fresh for up to 4 days. You can also freeze them for up to 3 months. Just thaw in the fridge before eating.

For easy removal, line your pan with parchment paper. Leave some hanging over the sides to use as handles.

Dust with powdered sugar right before serving. If you do it too early, it might melt into the bars.