So you want a lemon bars with shortbread crust recipe that’s not going to flop halfway through? Friend, I hear you. Been there: ready to impress with dessert, then—ugh—the crust is weird and the lemon gets weirdly gooey. If you’re looking for no-fuss, can’t-stop-eating-them bars, you just landed in the right kitchen. Let’s crack the code on the best chewy-meets-crispy lemon bars together. Oh, and if you need something zingy for lunch, check out this bright and zesty lemony lentil salad with feta recipe while you’re here. 
Only 7 Ingredients in these Lemon Bars
You read that right. You really don’t need a gazillion fancy pantry items for good lemon bars. The shortbread crust? It’s just real butter (don’t ask me about margarine—nope), flour, a little sugar, and a pinch of salt. For the lemon part, round up fresh lemon juice, eggs, and whaddaya know… more sugar. That’s it. Seriously.
I promise, the simplicity here is kind of magical. I tried to sneak other stuff in once, just to be clever—coconut, even a dash of vanilla. I can be stubborn. But trust me: these bars sing loudest just as they are.
A neighbor of mine once said, “Honest food always wins,” after she ate three squares in one go, and I have to agree. 
How to Make Lemon Bars in 5 Steps
Alright, step-by-step time! Don’t overthink it (I do, constantly—don’t be me). Start by pressing the crust mix into a square baking dish and pop it in the oven.
Next, whisk those eggs with zest and juice from your lemons plus the sugar till smooth. Pour the mixture over the warm crust once it’s baked.
Back into the oven it goes. Wait for the top to look just barely set with a teeny hint of wiggle in the middle. Then, this is important: let them cool before cutting. I cut them warm once, thinking I was clever. Don’t do that. They turn to mush.
Final thing, dust with lots of powdered sugar. I always use more than recipes say. Kind of like making it snow in my kitchen. 
2 Guaranteed Tricks to Make the Best Lemon Bars
Here’s what nobody tells you but should.
First trick? Always line your baking pan with parchment. Trying to pull out sticky lemon bars with a metal spatula is a special kind of heartbreak. The parchment means you just lift the whole hunk out, easy as can be.
Second trick—okay, this one’s from my sister—zest the lemons before juicing them. I used to forget. Guess what: Zesting a lemon half-squeezed is about as easy as chasing a chicken in flip-flops. So, do it first.
“My family fights over these bars every single time. Last Christmas they vanished before the ham came out. They call the crust ‘biting into sunshine’—how do you beat that?” —Jenny, loyal taste tester
Should you use regular lemons or Meyer lemons for lemon bars?
Let’s talk lemons. I have strong feelings. If you want super classic lemon bars with shortbread crust, regular lemons are your surest bet. Their zing is loud, and that’s what makes these bars sing. Meyer lemons—okay, they’re softer, sweeter, almost floral. Sometimes I’ll do half and half, but pure Meyer lemon can get muted in the bake.
If you like mellow citrus, sure, go full Meyer. But most folks (my whole book club included) say regular lemons make that bold, tart punch you crave.
How to store lemon bars? How long will they keep in the fridge?
Storage sometimes feels like a trick question, right? Because in my house, lemon bars never actually see Day Two. But officially, stash cooled bars in an airtight container. They keep fresh and tangy in the fridge for 4-5 days easy. If you stack, do a sheet of parchment in between so they don’t glue together.
And hey, you can freeze ‘em too—just wrap individually and thaw a bit before serving. The crust stays snappy if you skip the microwave for defrosting. Learned that… the hard way.
Serving Suggestions
- Honestly, these bars make any brunch table look five-star fancy for not much work.
- Awesome with black coffee in the morning or tea for that British movie feel.
- Stack ‘em criss-cross on a plate for the next bake sale. Your kids (or neighbor’s kids) will think you’re some dessert magician.
Common Questions
Why did my lemon bars turn out runny?
You probably didn’t bake ‘em long enough, or maybe used extra-large eggs. They should jiggle slightly, not wobble like jelly.
Can I use bottled lemon juice?
Ugh, I wouldn’t. You need the bold citrus punch from real lemons and all the good flavor (the zest is half the magic).
Do I need to refrigerate lemon bars?
Yup, they taste best cold and keep their crisp edge. Also, you don’t want that egg filling hanging around at room temp too long.
What’s the best way to cut lemon bars cleanly?
Wipe your knife between cuts. If you’re a neat freak like my cousin, you’ll want those edges sharp. Chilled bars are way easier to slice.
Can I double the recipe for a crowd?
Heck yes! Just use a 9×13 pan and watch your bake time. They’ll go fast… trust me.
End on a Sunny Note—Lemon Bars Are Pure Happiness
So, if you’re craving a dessert that’s bright, simple, and real, these lemon bars with shortbread crust got your back. All you need is a handful of basics and a little patience (mainly for the cooling, not for the eating, ha). If you want to see other tried-and-true approaches, check out recipes like Lemon Bars with Shortbread Crust from Sally’s Baking Addiction or Classic Easy Lemon Bars With Shortbread Crust Recipe at Cooking LSL for more inspiration. Time to get baking—let me know if your kitchen doesn’t smell like a slice of summer!
Lemon Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine softened butter, flour, sugar, and salt. Press the mixture into the bottom of a square baking dish.
- Bake the crust in the oven for 15 minutes until lightly golden.
- In another bowl, whisk together eggs, lemon juice, and granulated sugar until smooth.
- Pour the lemon mixture over the warm crust and return it to the oven.
- Bake for an additional 20 minutes, or until the filling is barely set with a slight jiggle in the center.
- Allow the lemon bars to cool completely in the baking dish. Once cool, cut into bars.
- Dust with powdered sugar before serving.