One-Bowl Lemon Bars with Shortbread Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tangy lemon bars featuring a buttery shortbread crust and a bright, custard-like lemon filling baked to perfection in one bowl. This American-inspired recipe, ready in about 55 minutes, layers all-purpose flour, granulated sugar, unsalted butter 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 16, 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.

Prep: 15 min Cook: 40 min Serves 16 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Step 2: In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 3/4 cup softened unsalted butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
  3. Step 3: Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 18-20 minutes until the edges turn light golden brown.
  4. Step 4: While the crust bakes, whisk together 3 large eggs, 1/2 cup fresh lemon juice, 1 tbsp lemon zest, 1/2 cup granulated sugar, and 1/4 tsp baking powder in a bowl until smooth and slightly frothy.
  5. Step 5: Pour the lemon filling over the hot crust and return to the oven. Bake for an additional 20-22 minutes until the filling is set but still slightly jiggly in the center.
  6. Step 6: Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 1 hour before lifting out and cutting into 16 squares.
  7. Step 7: Dust the top with powdered sugar before serving.

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