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Lemon Bars with Shortbread Crust

Lemon bars with shortbread crust pair a buttery, tender base with a smooth, tart lemon filling. Bake them until the center reaches 160°F, then chill thoroughly for clean slices.
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Prep Time 20 minutes
Cook Time 43 minutes
Cooling and chilling 3 hours
Total Time 4 hours 3 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust
  • 1 tbsp nonstick cooking spray
  • 2 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp kosher salt
  • 1 cup unsalted butter melted and cooled slightly
For the lemon filling
  • 2 cups granulated sugar
  • 0.25 cup all-purpose flour
  • 4 eggs large
  • 0.67 cup lemon juice fresh
  • 1 tbsp lemon zest finely grated

Equipment

  • 1 9x13-inch baking pan

Method
 

Prepare the shortbread crust
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving overhang on two sides.
  3. Whisk the all-purpose flour, powdered sugar, and kosher salt in a medium bowl.
  4. Stir in the melted butter until no dry pockets remain.
  5. Press the mixture evenly into the prepared pan.
  6. Bake the crust for 18 to 22 minutes, until the edges are lightly golden.
Make the lemon filling
  1. While the crust bakes, whisk the granulated sugar and all-purpose flour in a large bowl.
  2. Whisk in the eggs, fresh lemon juice, and finely grated lemon zest until smooth.
  3. Pour the filling over the hot crust.
  4. Bake for 20 to 25 minutes, until the edges are set, the center has only a slight jiggle, and the center reaches 160°F.
  5. Cool the bars in the pan on a rack for 1 hour.
  6. Refrigerate until thoroughly chilled, at least 2 hours.
  7. Lift them out using the parchment overhang.
  8. Cut into 16 bars.

Notes

For neat slices, chill the bars thoroughly and wipe the knife between cuts. Store covered in the refrigerator for up to 4 days; they freeze well. For a gluten-free option, use a 1:1 gluten-free flour blend.