Lemon Bars

Lemon Bars are such a quintessential summer dessert! Perfect to have at picnics, brunches, bake sales, bridal showers or just paired with a nice cup of evening tea. The key to a good lemon bar is using fresh lemon juice. I can’t stress that enough. It really brings out the flavor and is totally worth it.
For this recipe, I’ve made a buttery shortbread crust and the filling is double in size because I personally like more filling on top. However, if you prefer less lemon filling, bake this in a 9 x 13 glass pan and it will be perfect for you.

Lemon Bars

  • Servings: 16 large squares
  • Difficulty: easy
  • Print

A buttery shortbread crust topped with a sweet and tangy lemon curd filling.



    For the shortbread crust
  • 2 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup confectioners sugar (icing sugar)
  • 1/2 tsp vanilla extract
  • 1 cup cold butter cut into small chunks
  •   For the lemon curd filling
  • 2 cups granulated sugar
  • 6 Tbsp all purpose flour
  • 6 eggs
  • 1 cup freshly squeezed lemon juice strained
  • Lemon zest of two lemons
  •   Optional
  • confectioners sugar (icing sugar)for dusting


  1. Line your 8 x 8 baking pan with parchment paper and preheat oven to 350 F.
  2. Place the flour, salt, confectioners sugar, vanilla and the cold butter in a food processor and pulse till the pastry comes together and forms small clumps or crumbs. T
  3. Transfer this pastry into your prepared pan and flatten out with your hand or spatula to create an even crust. Bake for 20-25 minutes until the edges are slightly brown. Take out of the oven and place on the wire rack.
  4. Tip : With a fork, poke holes on the warm crust. (Don’t go all the way through, just halfway)
  5. Reduce your oven temperature to 325 F.
  6. In a large bowl, sift the flour and add the sugar. Next add in the eggs, lemon juice and lemon zest. Whisk until combined.
  7. Pour the filling onto the warm crust and bake for about 30-35 minutes until the filling is just set and no longer jiggles.
  8. Remove the pan from the oven and let it cool at room temperature for 2 hours and then stick it in the fridge for another hour or two until nicely chilled. Remove the lemon bars using the parchment paper and use a clean knife to cut squares. Lastly dust with confectioners sugar and store in the refrigerator for up to a week.


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