Best Lemon Bars with Shortbread Crust
This best lemon bars with shortbread crust recipe combines a buttery shortbread base with a creamy, tangy lemon filling. A perfect treat for fans of classic lemon bars!
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter melted
- 1/2 cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups + 2 tablespoons (265g) all-purpose flour spooned and leveled
- 2 cups (400g) granulated sugar
- 6 tablespoons (46g) all-purpose flour
- 6 large eggs
- 1 cup (240ml) fresh lemon juice about 4 lemons
- 2 teaspoons fresh lemon zest optional
- Confectioners' sugar for dusting (optional)
Instructions
- Preheat the oven to 325°F (163°C). Line a 9×13-inch glass baking pan with parchment paper, leaving an overhang for easy lifting.
- Make the crust: Mix melted butter, sugar, vanilla extract, and salt in a medium bowl. Stir in flour until a thick dough forms. Press evenly into the prepared pan. Bake for 20-22 minutes until edges are lightly golden. Poke holes in the crust with a fork to help the filling stick.
- Prepare the filling: Sift sugar and flour into a large bowl. Whisk in eggs, followed by fresh lemon juice and zest. Pour filling over the warm crust.
- Bake the bars for 22-26 minutes, or until the center is set and doesn’t jiggle when tapped. Allow the pan to cool completely.
- Chill the bars in the refrigerator for 2-3 hours. Use parchment overhang to lift and dust with confectioners' sugar before cutting into squares.