One-Bowl Lemon Bars with Shortbread Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tangy lemon bars featuring a buttery shortbread crust and a bright, custard-like lemon filling baked to perfection in one bowl. This american-inspired desserts 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.

Frequently asked questions

How long does One-Bowl Lemon Bars with Shortbread Crust take to make?

Total time is about 55 minutes (15 min prep + 40 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 One-Bowl 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 One-Bowl 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 One-Bowl Lemon Bars with Shortbread Crust for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 One-Bowl 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.

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