Lemon Bars with Shortbread Crust

These Lemon Bars with Shortbread Crust are the ultimate citrus dessert bright, buttery, and just the right amount of sweet. A rich, tender vanilla shortbread base supports a tart lemon filling that’s baked until just set, then dusted with powdered sugar.

Ingredients Needed & Why

• All-Purpose Flour – The base of the dough, providing structure and a tender crumb.
• Granulated Sugar – Sweetens the crust and the filling just enough without overpowering the tartness of the lemon.
• Ground Ginger – A subtle warmth that pairs beautifully with lemon and vanilla.
• Vanilla Extract – Adds floral, creamy notes to round out the shortbread.
• Unsalted Butter – Softened butter binds the dough and bakes into a rich, melt-in-your-mouth crust.
• Fresh Lemon Juice and Lemon Zest– Use fresh juice from 4 large lemons for the brightest flavor.

How to Make Lemon Bars

This recipe is one of the easiest desserts to make for a new baker. No mixer or special tools required. I prefer to hand mix my shortbread crust then gently press into the bottom of a 9 x 13 inch glass baking dish. Hand whisk together your filling in a separate bowl while the crust is pre-baking. Then, simply pour the filling on top and back in the oven.

• Dip you fingertips in cold water to help press the shortbread dough into the bottom of baking dish. Cold water keeps from melting the butter and wet fingertips prevents the dough from sticking to your hands.
• If you aren't a fan of ginger simply leave it out. Or if you're a big fan, feel free to add ½ teaspoon more for extra flavor.
• Don't panic if you see air bubbles on the top of the baked bars before cooling. All is well and the bubbles will be covered up with powdered sugar anyway.

Once baked, let the bars cool to room temperature before placing in the fridge to fully chill for a couple of hours. Slice your chilled bars and then lightly sprinkle with powdered sugar for that classic lemon square appearance.

The hardest part about making lemon bars is waiting for them to cool and set. Once you smell that lemon aroma, you're tongue is sure to tingle with the excitement of this tangy treat.

Helpful Tips

• Use a glass or ceramic pan for even baking and clean slicing, plus you can see the layers with a glass pan.
• Room-temperature eggs mix more easily and prevent a lumpy filling.
• Pour the filling onto a hot crust—this helps the layers bond and prevents a soggy bottom.
• Chill completely before slicing to get neat squares with clean edges.
• Zest your lemons before juicing to avoid squishing or losing flavor.

Do Lemon Bars Have to be Refrigerated?

Lemon Bars are essentially considered a custard, with their lemon curd like filling. They should be refrigerated to maintain consistency if not being served. But, if you are displaying them on a plate at a party, lemon bars will be fine at room temperature for a few hours.

How to Perfectly Slice Lemon Bars

Use a glass baking pan lined with parchment paper both ways. Let the paper overhang about 3 inches over the sides so you can lift the whole shape out of the pan. Once the bars have chilled for a couple of hours, you can freeze the pan for about an hour to make them a bit firmer. Slightly frozen lemon bars are easier to lift, preventing cracking while removing from pan.

Run a sharp knife or offset spatula around the edges of the bars before lifting from pan. Slice on a firm cutting surface, wiping off knife in between cuts.

Storage & Leftovers

• Serving Tip: These are best served chilled or at room temperature—not warm.
• Refrigerator: Store lemon bars in an airtight container for up to 5 days.
• Freezer: Freeze individual bars (without powdered sugar) for up to 2 months. Thaw in the fridge and dust with sugar before serving.