Lemon Bars with Shortbread Crust dusted with powder sugar
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5 from 2 votes

Lemon Bars with Shortbread Crust

These Lemon Bars with Shortbread Crust are made with a creamy lemon custard filling baked on top of a buttery shortbread crust. They are refreshing, tangy and just sweet enough to enjoy all year long.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 16 triangles
Calories: 180kcal
Author: Trang


Shortbread Crust

  • 1 cup all-purpose flour
  • 4 pinch kosher salt
  • 4 oz unsalted butter - room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract

Lemon Filling

  • 3 large eggs
  • 1 tablespoon lemon zest about 2 lemons
  • 1/2 cup fresh squeezed lemon juice about 2 lemons
  • 1/2 cup all-purpose flour
  • 1 big pinch kosher salt
  • 1 1/4 cup granulated sugar
  • Powder sugar for serving


Make the crust

  • Preheat oven to 350°F and butter (or spray with cooking oil) an 8”x8” square baking pan, line the pan with a long strip of parchment paper and let the excess hang over the side.
  • In a small bowl, add flour and salt, and thoroughly combine with a whisk.
  • In the stand mixer bowl, cream butter, sugar and vanilla extract with a paddle attachment until light in color.
  • Add the flour mixture and mix on low until a dough ball forms.
  • Dump the dough into the previously prepared baking pan and press it into an even layer.
  • Bake the crust for 20 minutes until lightly brown.
  • Let cool on a wire rack while you prepare the lemon filling. Leave the oven on.

Prepare lemon filling

  • In a medium mixing bowl with a spout (or a large measuring cup), add lemon zest and sugar and mix with a whisk to release lemon oil. The sugar will turn light yellow.
  • Add eggs, lemon juice, salt and flour and mix until thoroughly combined.
  • Pour the mixture over the crust and bake for 25 - 30 minutes until the filling is set.
  • Let cool completely on a wire rack before cutting.
  • Lift the lemon bar out of the baking pan using the parchment paper excess. Cut into 4 squares, then cut each square into 4 triangles. Dust with powder sugar.


This recipe is adapted from Ina Garten’s Lemon Bars and made into a smaller batch.


Serving: 49g | Calories: 180kcal