Lemon Bars with Buttery Shortbread Base
Tangy lemon curd meets buttery shortbread in this classic spring dessert. The par-baked crust guarantees a crisp, never-soggy base.
20 min active, minimal dishes
Lemon Bars with Buttery Shortbread Base
Tangy lemon curd meets buttery shortbread in this classic spring dessert. The par-baked crust guarantees a crisp, never-soggy base.
20 min active, minimal dishes
Key move
Par-bake the shortbread crust to prevent a soggy bottom and ensure a crisp, sturdy base.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Large Mixing Bowl
- Pastry BlenderOptional
- Baking Pan9x13 inch
- Whisk
The Mise en Place
5 of 9Your prep station before cooking begins
Shortbread Crust (0/4)
Lemon Curd Filling (0/5)
Crust is soggy.
Make sure to par-bake the crust until lightly golden brown. You can also try docking the crust with a fork before baking.
Filling is too runny.
Bake the bars for a few more minutes until the filling is set but still slightly jiggly.
Chef's Notes
For a cleaner cut, chill the bars completely before slicing. Use a sharp knife, wiping it clean between cuts.
Dust with powdered sugar just before serving for a classic, elegant finish. A few fresh raspberries add a pop of color.
The lemon filling can be made a day ahead and stored in the fridge. Bake the shortbread base and assemble the bars closer to serving.
The Method
PREHEAT
Preheat oven to 350°F (175°C).
Inaccurate calibration: Built-in oven dials can be off by significant margins, leading to uneven par-baking.
Oven is preheated to 350°F (175°C).
MAKE
In a large bowl, combine flour, cold cubed butter, powdered sugar (½ cups)powdered sugar (2 tbsp), and salt (¼ tsp).
Warm butter: If butter softens too much, the crust will be dense and oily instead of short and crumbly.
Flour, butter, powdered sugar, and salt are combined in a large bowl.
CUT
Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Overworking the dough: Handling the mixture too much will melt the butter, resulting in a tough, hard crust.
The mixture resembles coarse crumbs.
PRESS
Press the mixture evenly into the bottom of an ungreased 9x13 inch baking pan.
Uneven baking: Thin spots will brown too quickly, while thick spots may remain raw.
The crust mixture is evenly pressed into the baking pan.
PAR-BAKE
Time-sensitivePar-bake the crust for 15-20 minutes, or until lightly golden brown.
Over-browning: The edges can darken quickly; check them at the 15-minute mark to ensure they remain pale golden.
The crust is lightly golden brown.
MAKE
Prep aheadWhile the crust is baking, prepare the lemon curd filling. In a large bowl, whisk together granulated sugar (1½ cups), lemon juice, lemon zest, and eggs (4 whole).
Undissolved sugar: Gritty sugar will create a grainy texture in the finished lemon bars.
Granulated sugar, lemon juice, lemon zest, and eggs are whisked together in a large bowl.
STIR
Prep aheadStir in the melted butter until well combined.
Butter separation: If the butter is too hot or not emulsified, it may pool on the surface during baking.
Melted butter is well combined with the lemon curd mixture.
POUR
Pour the lemon curd filling over the par-baked crust.
Crust disruption: Pouring too forcefully can crack or lift the par-baked crust, causing the filling to seep underneath.
Lemon curd filling is poured over the par-baked crust.
BAKE
Time-sensitiveBake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
Overbaking: If the filling bubbles or cracks, it is overcooked and the texture will become rubbery.
The filling is set but slightly jiggly in the center.
COOL
Let the lemon bars cool completely in the pan before cutting into squares.
Crumbly texture: Cutting while warm will cause the lemon layer to smear and the crust to crumble.
Lemon bars are completely cooled in the pan.
DUST
Dust with powdered sugar (½ cups)powdered sugar (2 tbsp) before serving.
Clumping risk: Sugar can clump if the bars are still warm; ensure they are fully cooled before dusting.
Lemon bars are dusted with powdered sugar.
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