Tangy Lemon Bar Shortbread (Printable)

Bright lemon curd layered over buttery shortbread crust, delivering a tangy, sweet finish for any occasion.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Filling

05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice
09 - Zest of 2 lemons

→ Dusting

10 - Powdered sugar for dusting

# How To Make:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang.
02 - Cream together softened butter and sugar until light and fluffy. Add flour and salt; mix until just combined.
03 - Press dough evenly into the bottom of the prepared pan. Bake 18 to 20 minutes until lightly golden.
04 - Whisk sugar and flour together in a large bowl. Add eggs, lemon juice, and lemon zest; whisk until smooth.
05 - Pour lemon filling over hot crust immediately. Return to oven and bake 15 to 18 minutes until filling is set but slightly jiggles.
06 - Remove from oven; cool completely in pan, then refrigerate at least 1 hour.
07 - Lift bars using parchment overhang. Dust with powdered sugar and slice into 16 squares.

# Expert Tips:

01 -
  • The shortbread crust stays buttery and crisp even after sitting in the fridge, giving you that textural contrast that makes every bite interesting.
  • Fresh lemon juice means these taste bright and alive, not like something that came from a box or concentrate.
  • They come together in under an hour of actual work time, which means you can pull a homemade dessert together without losing your whole afternoon.
02 -
  • Pouring the filling over a hot crust instead of a cold one helps them bond together and prevents the crust from staying gummy on top.
  • Don't overbake the filling—that slight jiggle in the center is your friend because it means it'll set to custard-like perfection as it cools.
03 -
  • Let your butter come to room temperature naturally rather than softening it in the microwave, which can create hot spots that throw off your crust texture.
  • Zest your lemons before you juice them because it's nearly impossible to zest after the lemon is already cut and juiced.

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