These are the lemon bars I actually make when I want something bright, buttery, and foolproof. No eggy weirdness, no soggy crust, and definitely full of real fresh lemon flavor. These bars hit you with that perfect tangy-sweet filling on top of the dreamiest, crumbliest shortbread base!

frontal view of stacked lemon bars with a bite taken out

Why these are the only lemon bars I’ll ever make

Look, I’ve made a lot of lemon bars. Some had crusts so thick they dried out the whole bite, others had lemon layers so hefty they basically steamrolled the base into a soggy, sad pancake. Not these. This recipe gets it just right:

The lemon layer is bright and tart, but not so thick that it weighs everything down or turns the crust into mush.
The shortbread crust is buttery and tender, with enough structure to hold up—but not so thick that it dries out or takes over. I also refrain from chilling it before baking, because a) we want lemon bars NOW, and b) the classic chilled shortbread is just a little too crumbly as a bar base.
The lemon layer is bright, smooth, and sliceable, thanks to just enough flour and cornstarch to set it perfectly without making it dense or cloudy.
It actually tastes like lemon. Not sugar. Not egg. Not generic “citrus.” Real, punchy lemon flavor from fresh juice and zest—balanced with just enough sweetness to make you go back for a second (or third) square. Plus, it’s all simple pantry ingredients, no water baths or fuss.

If you’ve ever been disappointed by lemon bars that looked better than they tasted, this is the recipe that’ll win you back. It’s got structure, it’s got flavor, and it’s got that bakery-worthy finish—without any fancy steps or fussy techniques.

Also, pro tip: chill them completely before slicing, then dust with powdered sugar right before serving for that swoon-worthy finish. (And yes, they freeze like a dream!)

Printable recipe

🍋 My no-nonsense tips for lemon bar success

Mix the crust like you mean it… but only until the flour disappears.
We are not making cake here. Overmixing turns your shortbread base from buttery and crumbly into gummy and sad. As soon as the flour is in, just stir until it’s all combined—then hands off!
Hot crust + freshly mixed filling = lemon bar magic.
Don’t let that lemon mixture hang out on the counter while the crust bakes. Mix it right before the crust is done so you can pour it over while the base is still warm. That’s how you get the silky, custardy filling without scrambled egg bits. (Nobody wants that.)
Do not overbake—seriously.
These bars should still have a little jiggle in the center when you pull them out. If they’re totally firm in the oven, they’ll be dry and chalky once cool. And we are not here for dry lemon bars.
Patience = clean slices.
I know it’s hard, but let the bars cool completely and chill for a couple of hours before slicing. If you rush it, they’ll be too gooey to cut and you’ll end up with lemon bar soup. Still delicious, but a little less cute.

So when do I decorate these?

Right before serving! Dust with powdered sugar once the bars are fully cooled and sliced—if you do it too early, it’ll just melt into the top and disappear. Want to get extra? Add a little lemon twist or a thin slice to each bar and feel like the domestic goddess you are.

And how do I get clean slices?

Let them cool completely (I mean it—room temp first, then chilled for a couple hours), then use a sharp knife wiped clean between each cut. You can even dip the knife in warm water and dry it off if you want bakery-level edges.

The ingredients that actually matter (and how not to mess them up)

overhead view of ingredients to make lemon bars with text labels

This recipe is simple, which means there’s no room for weak links. Here’s what really counts:

Butter: Use softened (not melted!) butter for the shortbread crust. It gives that perfect cookie texture—crumbly and buttery without falling apart. Can you use margarine? Technically yes, but it won’t taste the same. If you’re doing it, just know the flavor and structure will be a little different.
Flour: Just all-purpose. If you’re tempted to swap with gluten-free flour, use a 1:1 blend made for baking and know the crust might be more delicate. This recipe hasn’t been tested with almond or coconut flour and I wouldn’t go there unless you really know what you’re doing.
Powdered sugar: Not optional for serving if you want the classic lemon bar look. It’s the little black dress of citrus desserts—finishes everything off, hides imperfections, and just makes the whole thing feel a little fancier.

But wait, can I use bottled lemon juice?

Yes! I’ve tested both, and honestly, bottled works here if that’s what you have. It gives a little more consistent flavor—and you don’t need to buy 5 lemons just for juice. And yes, you can skip the zest if you’re using bottled. The flavor won’t be quite as bright, but it’s still very lemon bar-y.

Just get the filling into the oven fast if you’re using fresh juice, or it might start curdling the eggs.

And what if I don’t have any cornstarch?

No problem. Just use 2 extra tablespoons of flour. The texture will be ever so slightly different (a little more custardy and less silky), but the bars still bake up beautifully.

How to keep your lemon bars happy (and sliceable) – serving and storage tips!

These are best served cold or at cool room temperature—after they’ve had time to fully set. I always dust them with powdered sugar right before serving so it doesn’t melt into the top.

To store: Keep leftovers in the fridge, tightly covered, for up to 3 days. The shortbread crust does soften slightly over time, but the bars still taste amazing.

To freeze: Freeze in a single layer first, then transfer to an airtight container between layers of parchment. Thaw in the fridge overnight and dust with sugar just before serving.

Can I make them ahead? (You bet you can)

Yes! In fact, they’re even better the next day. Just bake, chill, and leave them in the fridge (un-dusted) until you’re ready to serve. I actually prefer slicing them cold—they’re cleaner, neater, and hold their shape beautifully!

In full disclosure, I nearly titled this section “how to keep your lemon bars happy, healthy and alive” and if you get that reference, you are my kind of people 😅😂

Did you fall in love with these Lemon Bars? 🍋💛

I’d love to know how they turned out for you! Leave a comment and a star rating below—I read every single one, and your feedback means so much! 💛

📌 And don’t forget to pin for later! These lemon bars are too good to forget. So be sure to pin them for when you need the perfect, zesty dessert!

overhead view of lemon bar on cake server

Recipe first published in April 2020. Updated with new photos and better tips on 02/18/2021. Updated with new photos and new text on 03/18/2025.

Lemon Bars with Shortbread Crust

Why these are the only lemon bars I’ll ever make

Printable recipe

Easy Lemon Bars with Shortbread Crust

Ingredients

Shortbread Crust

Lemon Filling

Garnish

Instructions

Video

Notes

Nutrition