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Lemon Bars

Lemon bars are perfect for summer bbqs and get togethers! The shortbread crust pairs perfectly with the tangy lemon filling.
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 9 Squares


Shortbread Crust

  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter room temperature

Lemon Filling

  • 4 large eggs room temperature
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup lemon juice room temperature
  • 2 tbsp lemon zest
  • 1 tsp pure vanilla extract


  • Preheat oven to 350F and line a 8” glass, square baking dish with parchment paper. Leave a bit of parchment to overhang the sides for easily removal after baking.
  • In a medium bowl, whisk together the flour, salt, and sugar for the shortbread crust.
  • Use a pastry cutter or two forks to cut in the softened butter.
  • Once incorporated, press the shortbread crust into the prepared baking dish. Bake for 25-30 minutes, or until lightly golden brown.
  • While the crust is baking, prepare the lemon filling. Whisk the eggs together in a medium bowl.
  • Sift the sugar, flour, and salt together and add in with the eggs. Whisk to combine.
  • Whisk in the vanilla, lemon juice, and lemon zest. Set the filling mixture aside until all the bubbles are gone (about 15 minutes).
  • Once the crust is done baking, pour the lemon filling onto the hot crust.
  • Lower the oven temperature to 325F and bake an additional 30 minutes, or until the filling is set.
  • Once completely cooled, remove the bars from the pan and cut into squares. Dust with confectioners sugar if desired.
Keyword lemon bars