Lemon Bars
A buttery shortbread crust topped with a bright, silky fresh lemon curd filling and a snowy dusting of powdered sugar.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published April 22, 2026
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Servings
- 24
- Level
- Easy
Lemon bars should make you pucker just a little. This version uses plenty of fresh juice and zest for a filling that is tart, sunny and smooth, balanced by a tender, buttery shortbread base that stays crisp underneath.
The trick is baking the crust first until golden. A fully baked crust will not turn soggy when the liquid filling goes on, and pouring the filling onto the crust while it is still hot helps the layers bond.
Chill the bars well before cutting for clean edges, then dust with powdered sugar right before serving. They are a welcome bright spot on a spring dessert table or holiday cookie tray.
- Bright fresh lemon filling
- Crisp shortbread base
- Perfect for spring gatherings
Ingredients
Directions
Heat the oven to 350 degrees F. Line a 9x13-inch metal baking pan with a parchment sling that hangs over the long sides.
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