These zesty Lemon Bars have a crisp, buttery shortbread crust and an extra-lemony filling. Tart, bright, and just sweet enough, they’re perfect for lemon lovers!

stack of four lemon bars on a plate with lemon slices and powdered sugar and mint leaves.

Lemon bars should taste like lemons. These are bright, tangy, and decidedly less sweet, with plenty of fresh lemon flavor and a buttery shortbread crust that’s crisp and delicate rather than soft or cakey.

A little rice flour is my secret to that beautiful shortbread texture, while fresh lemon zest adds another layer of citrus flavor. The result is everything I want in a lemon bar-puckery, buttery, crisp, and just sweet enough.

Why you’ll love this Lemon Bar Recipe!

Extra lemony! Fresh lemon juice and plenty of zest create a bright, tart filling with true lemon flavor.

Not overly sweet. We’ve cut back on the sugar, letting the fresh citrus shine through with the perfect mouth-puckering tang.

The best shortbread crust. A little rice flour gives the irresistible buttery shortbread crust an especially crisp, light, sandy texture that contrasts beautifully with the silky filling.

Perfect for making ahead. Lemon bars need time to chill and set, making them an ideal dessert to prepare the day before serving.

bowl of flour, carton of eggs, sugar, rice flour, lemons, butter sticks, and pinch bowl with pink salt - ingredients to make lemon bars.

lemon Bar Recipe Ingredients

Shortbread Crust

Unsalted butter: Let it sit on the counter for a bit to soften. Softened - not melted - butter incorporates evenly into the flour for a tender, cohesive shortbread crust. I prefer using unsalted butter; it lets you control the amount of salt, but salted works just fine!
Sugar: For just enough sweetness, while helping the crust bake up lightly golden and crisp.
All-purpose flour: Provides structure to the shortbread. Spoon and level for an accurate measurement.
Rice flour: Our secret to an especially crisp shortbread crust! Rice flour creates a delicate, sandy texture. Using more AP flour will make the shortbread a little more tender and less crisp, but should still work well.
Salt: Enhances the buttery flavor and balances the sweetness.
Lemon zest (optional): Highly recommended! Adding zest to the crust creates another layer of fresh citrus flavor.

Tart Lemon Filling

Fresh lemon juice and lemon zest. A must for the brightest, freshest lemon flavor. Don’t skimp here! The zest contains fragrant lemon oils that give these bars their intense citrus aroma and extra-lemony flavor.
Whole eggs: For a rich, custardy texture. Bring the eggs to room temperature and whisk gently to avoid incorporating too much air.
All-purpose flour: A small amount helps thicken and stabilize the lemon filling so it sets into clean, sliceable bars.
Sugar: Sweetens the tart lemon filling, just enough! I intentionally use less sugar for a brighter, more pronounced lemon flavor.
Confectioners’ sugar (optional): A light dusting of powdered sugar adds a pretty finish and mellows the tartness for those who prefer a slightly sweeter lemon bar.

What Makes These Lemon Bars Different?

Unlike very sweet lemon bars, this recipe uses less sugar and plenty of fresh lemon juice and zest, creating a bright, tart filling with a pronounced citrus flavor. The rich, crisp shortbread crust balances the tang, while an optional dusting of powdered sugar lets you adjust the sweetness to your taste.

How to Make the Best Lemon Bars

Prepare the Shortbread Crust

1. Mix the dough. Place the softened butter, sugar, flour, rice flour, salt, and lemon zest in the bowl of a food processor and pulse until just combined. Alternatively, you can mix it by hand in a medium bowl. (A stand mixer or hand mixer works well too as long as you don’t over-mix.)

softened butter and flour in a food processor before being blended.

shortbread dough in a food processor just coming together to make lemon bars.

2. Press the dough into a 9×13 pan. Place a sheet of parchment paper on a 9×13 baking tray, letting the parchment hang off the edges. Press the dough evenly into the pan, going slightly up around the edges to create a raised rim. Use a measuring cup or glass to press the dough, making it flat and even.

hand pressing the bottom of a measuring cup onto shortbread crust to prepare lemon bars.

fork making pricks in shortbread crust on a parchment-lined baking tray.

3. Chill the dough. Use a fork to prick the crust to prevent air bubbles and help it bake evenly. Transfer the baking sheet to the fridge to chill for 20 minutes. Preheat the oven to 325°F.

4. Bake the crust. Once preheated, place the tray in the oven to bake for 25-30 minutes. When done, it should be golden and lightly browned on the edges. Cool on a wire rack for 10-20 minutes.

baked shortbread crust with fork pricks in a parchment-lined pan to make lemon bars.

Make the Lemon Curd Filling

1. Infuse the sugar with lemon zest (optional). Add sugar and lemon zest to a bowl and, using your fingers, rub the zest into the sugar. This step is optional but makes a huge difference in flavor!

hand zesting a lemon onto a wood cutting board for lemon bars.

hand rubbing lemon zest into a bowl of sugar.

2. Mix the lemon curd filling. Add the sugar-zest mixture to a small bowl and whisk in the flour. In a large bowl, whisk the eggs one at a time; mix until just combined.

Tip: Be careful not to beat or over-mix. (This incorporates too much air and can cause the filling to puff in the oven and then crack or collapse as it cools.)

Add lemon juice and the flour-sugar mixture to the bowl of eggs and mix just until combined. Pour the lemon layer onto the crust and slide carefully into the oven.

whisking flour and sugar together in a glass bowl.

3. Bake the lemon bars. Bake for 18-20 minutes, or until the center has a slight wobble. The bars go from liquid to overset quickly, so check every minute or so if you feel it needs to set for longer.

4. Cool and cut. Place the baking dish on a wire rack to cool for 1 hour. Then, chill in the refrigerator for 2-3 hours, or overnight for best results. When ready to cut the lemon bars, have a cutting board ready. Run a knife around the edges to loosen the bars. You can cut them in the pan, or if your parchment is strong, carefully lift and place on the cutting board (two sets of hands are helpful here!). Use a large, sharp knife to cut into the bars, wiping it clean with a warm, damp cloth between cuts.

Tip: For 24 even lemon bars, first cut the pan in half lengthwise and crosswise to create four equal sections. Cutting: For 24 even lemon bars, first cut the pan in half lengthwise and crosswise to create four equal sections. Then divide the short side into 4 equal rows and the long side into 6 equal columns. This will give you 24 bars, each roughly 2 inches square. In the photo, we made them 4×5 (a little bigger).

5. Top with powdered sugar (optional). Serve lemon bars with a dusting of powdered sugar if desired!

lemon bars cut into squares with powdered sugar on parchment paper.

Chef’s Tips

Use softened butter. It creams more evenly into the flour, creating a tender, cohesive crust with a finer crumb. On the other hand, melted butter tends to make shortbread denser, greasier, and more prone to crumbling.
Rub lemon zest into the sugar with your fingers. This releases the zest’s aromatic oils, creating a more fragrant lemon flavor that is distributed evenly throughout the bars for a deeper, more balanced taste. You can use a food processor, but using your hands will work best!
Avoid over-mixing the eggs. This incorporates too much air and can cause the filling to puff in the oven and then crack or collapse as it cools.
Chill the crust before baking. This helps prevent it from shrinking, spreading, or becoming greasy in the oven. It also gives the flour time to hydrate, which helps the crust bake up crisp and more cohesive rather than crumbly.
Be careful not to cool the crust for too long. If the crust cools too long, it can shrink away from the sides of the pan, the filling can seep underneath when poured in. Which I can attest still tastes great, just a bit of a mess!
Remove from the oven when the center has a slight jiggle. This ensures the best texture and helps prevent cracks from over-baking.
Craving a creamier texture? A tablespoon or two of full fat sour cream or crème fraîche can be mixed into the filling before baking for a creamier texture.
Cutting: For 24 even lemon bars, using a 9×13-inch pan, first cut the pan in half lengthwise and crosswise to create four equal sections. Then divide the short side into 4 equal rows and the long side into 6 equal columns. This will give you 24 bars, each roughly 2 inches square.

These zesty Lemon Bars have a crisp, buttery shortbread crust and an extra-lemony filling. Tart, bright, and just sweet enough, they're perfect for lemon lovers!

Serving Suggestions

Serve Lemon Bars well-chilled or at cool room temperature, with or without a dusting of powdered sugar. For a little something extra, serve with raspberries, blueberries, or strawberries and a dollop of lightly sweetened whipped cream.

Lemon Bars are perfect any time of year and for holidays like Easter and Mother’s Day, as well as special gatherings like bridal showers, baby showers, spring brunches, summer parties, picnics, and afternoon tea. A delightful treat, no matter the season.