Classic Baked Lemon Bars with Shortbread Crust
Tangy lemon filling set atop a buttery shortbread crust, baked to golden perfection and dusted with powdered sugar. This american-inspired desserts ready in about 60 minutes layers divided all-purpose flour, divided powdered sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 3/4 cups, divided all-purpose flour
- 1 cup, divided powdered sugar
- 1 cup (2 sticks), cold and cubed unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2/3 cup (about 4 lemons) fresh lemon juice
- 1 tbsp lemon zest
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, mix 1 1/4 cups all-purpose flour with 1/2 cup powdered sugar and 1/4 tsp salt. Cut in 1 cup cold, cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs.
- Step 2: Press the butter mixture evenly into the bottom of a greased 9x13-inch baking pan to form the crust. Bake for 18-20 minutes until the edges are lightly golden.
- Step 3: While crust bakes, whisk together 1 1/4 cups granulated sugar, 1/2 cup all-purpose flour, and 4 large eggs in a bowl until smooth.
- Step 4: Stir in 2/3 cup fresh lemon juice and 1 tbsp lemon zest until fully combined.
- Step 5: Pour the lemon filling over the hot baked crust immediately after removing from the oven. Return to oven and bake for an additional 20-25 minutes until the filling is set and no longer jiggly.
- Step 6: Cool completely on a wire rack, then dust the top with remaining 1/2 cup powdered sugar before cutting into 24 bars.
Frequently asked questions
How long does Classic Baked Lemon Bars with Shortbread Crust take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Classic Baked Lemon Bars with Shortbread Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Classic Baked Lemon Bars with Shortbread Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Baked Lemon Bars with Shortbread Crust for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Baked Lemon Bars with Shortbread Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
