Classic Easy Meyer Lemon Bars With Shortbread Crust

Updated 5th April 2024

Lemon bars - crisp, buttery shortbread crust and creamy lemon curd filling, make this classic a popular favourite. This is a simple recipe. From making the press in shortbread crust to just whisking and pouring your filling into the pan (no need to pull out the electric mixer or stand mixer for this recipe) and no need to cook the filling or custard prior to baking. They bake up beautifully with the nicest lemony filling that is just enough tart and sweet - not too sweet, but just enough to meet the tartness right in the middle. These were a total hit with my family - they were gone so fast and they thought these were just the best lemon bars. You will love this easy lemon bars recipe. They are the most perfect lemony sweet treat or dessert the is great for potlucks, picnics or whenever you are in the mood for them - which I assure you will be all the time once you make them- you will be hooked!!

Lemon Bar Ingredients

I love this lemon bar recipe because not only is it simple to make with a delicious filling with a buttery press in crust but it also requires just a few ingredients. Here is what you will need:

• BUTTER: You will need ½ cup butter (unsalted) that is melted and cooled and that you just pour in the dry ingredients and stir into a dough. Originally I used chilled butter that I would cut into the flour mixture but I found using the melted butter made it way easier and quicker for the dough to come together. If you prefer using chilled butter like you would with a pie crust that is fine too - the end result will be the same. When it comes to using melted butter the only thing I would say is melt the butter first then allow it cool slightly while you prepare the remaining ingredients.
• SUGAR: I used a combination of confectioners sugar for the crust and granulated sugar. The sugar sweetens the crust and lemon curd filling layers. Feel free to swap the confectioners sugar and use granulated if you prefer for the crust - either will work. I reduced the amount of sugar by ¼ cup in the filling from the original recipe because I like my Bars more tangy then overly sweet but you need the amount of sugar stated to ensure the perfect balance of sweet and tart - I do not recommend reducing sugar amount in the filling any more than I have already (see more about this in Tips below)
• FLOUR: I used all purpose flour in the base and the filling. It is needed to give structure to the filling. I have never used Gluten free 1-1 flour in the filling before but it works great for the crust and should work in the filling too.
• CORN STARCH: This is optional but help keep the base short crust tender - feel free to substitute it with all purpose flour if omitting
• VANILLA EXTRACT & LEMON EXTRACT: I use just a splash of pure vanilla extract in the short bread crust and the filling to add just a bit of extra flavour. I add the pure lemon extract for even more intense lemony flavor both are optional
• SALT: I like to do a very small pinch (approx 1/8 tsp or less) in the crust and you can also add a pinch to the filling as well if you like to balance out the sweetness but it is optional for both
• EGGS: Eggs are basically what provides the entire structure for the filling so in this recipe they cannot be replaced. My original version of this recipe called for 4 whole eggs and 1 yolk for and ultra rich filling. I have experimented a lot with this recipe and have come to the conclusion that only 3 whole eggs are needed for a deliciously balanced filling that is not too rich but rich enough with a nice citrusy sweet zing. If you would like to add an extra yolk for extra richness you may and that will not change the cooking time or any thing (a tip if using an extra yolk - don’t throw out the whites. Whisk the white and brush the crust lightly with a thin layer of the white as soon as it come out of the oven to seal the crust which will also help it from getting soggy)
• LEMON JUICE & ZEST: Freshly squeezed lemon juice and zest is always best for lemon bars. I used Meyer lemon the first time I made these thus the intense colour in the original photos and loved it but these are equally delicious with any variety of lemons or any kind of citrus fruit for that matter like oranges using fresh orange juice, limes/lime juice and grapefruit. I really like adding zest to my filling because it really intensifies the flavour of the lemon in the filling- that is optional and for aesthetics some chose to leave it out and that is totally fine. The lighter less intense lemon bars are ones made with your typical lemons.
  
  

How to Make Homemade Lemon Bars:

1. Prepare the crust: Whisk dry ingredients together then sir in the melted butter, lemon zest and vanilla if using until dough is formed, press dough into bottom and up ½-¾ inch up the sides of the prepared pan
2. Pre-bake the crust: this ensures you don’t get a soggy bottom - a crisp short bread crust that can hold up to the filling. Bake fro 20-25 min approx
3. Prepare the filling: Whisk the dry ingredients together then whisk the eggs lightly in a seperate owl then add and whisk them into the dry ingrdients along with the lemon juice and extracts if using until nice and smooth. Some like to sift the flour in to ensure no clumps form but that is optional
4. Bake: Pour the filling on the warm crust, reduce oven temp then bake for around 20-22 minutes or until the center is just about set. I usually start checking it after the 18 minute mark. I recommend you do that too as oven temperatures vary.
5. Cool: cool the lemon bars on a rack until they are room temperature then wrap and chill then in the fridge for 1-2 hours until set. Slice them while they are chilled and serve them cold or allow to come to room temperature. Dust with powdered sugar if you wish.
   
   

Common Questions About These Lemon Bar

• AIR BUBBLES ON TOP OF BAKED LEMON BARS: The air bubbles on top of the baked lemon bars are completely normal. It’s the air from the mixture rising to the surface. They come from the air of the beaten eggs. They rise to the surface when the eggs cook in the filling. Regardless, the lemon bars taste the same and after dusting them with confectioners’ sugar the bubbles won’t be visible. You can try to gently whisk or stir the eggs and filling trying to reduce the amount of air incorporated but its one of those things that if you don’t beat them enough your eggs won’t be incorporated enough and you definitely don’t want that. They can also create a foamy white layer - do not sweat it - this happens with this sort of lemon bar. The powdered sugar will cover any bubbles.
• WHAT PAN IS BEST FOR BAKING LEMON BARS: I have heard that using metal pans lends a bit of metallic flavour to the lemon filling in the bars. That makes sense because acidic things do affect food cooked in reactive cookware but I really didn’t notice it when I used my coated metal pan. Lining the pan with parchment paper definitely will help if you only have a metal pan to use otherwise you can use a glass baking dish or a ceramic one as well. I find with this recipe a metal pan yields a more crips crust and usually needs less baking time so keep an eye on the bars while they bake if you are using a metal pan
• CAN I MAKE THESE BARS INTO A LEMON CURD TART: Absolutely you can. You can easily make these in a 9 inch round tart pan with a removable bottom. Same baking time same measurements just in tart form.
  
  

Lemon Bar Tips

• The powdered sugar very quickly gets absorbed into the lemon bars especially when they are chilled that is normal since the powder wants to dissolve - that is why I recommend dusting them with powdered sugar just before serving them
• Make Sure to bake the crust until it starts to get golden especially around the edges to ensure a more crisp crust
• After you remove the crust from the oven you can use a fork to poke some shallow wholes all over the base of it - not through to the bottom but and this will help the custard layer and the crust to stay in place
• When pressing the dough into pan make sure to go up the pan slightly, creating a lip to prevent the crusted from leaking along the edges into the bottom of the crust
• Even though the recipe calls for what seems like a high amount of sugar for the size of the pan, the fresh lemon juice really cuts the sweetness. As tempting as it may be to alter the recipe by reducing the sugar, do NOT do it. The original recipe I was working off of had a ¼ cup more of sugar in the filling and I have already reduced it - without the combination of this amount of sugar with the lemon juice and eggs the flavour will be off and the bars could taste more ‘eggy’ for lack of a better term.
• Do not used store bought lemon juice or bottled lemon juice as a short-cut it will not work for this recipe - fresh is best for lemon flavor and texture
• Be watchful of the bake times. If the bars are set and starting to brown on the edges, they are done. As I mention in the recipe I usually start checking them at the 18 min mark
• This recipe can easily be doubled and made in 9x13 pan - baking time may take an extra few minutes
  
  

Storage & Freezing

• HOW TO STORE LEMON BARS: Cover and store leftover lemon bars in the refrigerator for up to 1 week if they last that long
• FREEZE: Lemon Bars are freezer-friendly: Once they are cooled, place cut bars in a single layer in a tray and freeze for 1 hour. Then cover each bar individually tightly with aluminum foil or plastic freezer wrap. Place into a large bag or freezer container to freeze. Freeze for up to three months. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Sprinkle with Confectioners’ sugar before serving, if desired.
  
  

If you love these lemony bars you will love these recipes too:

• Lemon Ricotta Cake
• Lemon Ricotta Cookies
• Lemon Bundt Cake
• Gluten Free Lemon Custard Cream Tart With Swiss Meringue
• Easy Lemon Almond Madeleines With a Raspberry Glaze
• Mango Tart/Bars
• Lemon Blueberry Bars