Zesty Lemon Bars with Shortbread Crust

Zesty Lemon Bars A Right Tart Lemon Dessert Treat

By Marcus O’NeillSeptember 22, 2025

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5.00 (1 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook: Craving Sunshine?

Anyone else feeling a bit grey lately? Honestly, this zesty lemon dessert is like bottled sunshine! These lemon bars will brighten your day with a tangy kick.

Brief Overview: From America With Love

Did you know that lemon bars are thought to have originated in America? They are a classic. This is an easy to medium recipe.

It takes about two hours from start to finish, including chilling time. This recipe makes 16 bars.

Main Benefits: Mood Booster

This recipe uses fresh lemon zest . You know what they say: Citrus is a great source of Vitamin C, perfect for a little immunity boost.

These homemade lemon bars are ideal for afternoon tea or a picnic. What makes these tangy desserts special is the perfect balance of sweet and tart.

What You Need to Make Zesty Lemon Bars

Alright, let's grab our ingredients for this delicious citrus dessert . First, we'll make that buttery shortbread crust . Then comes the yummy lemon filling .

Don't forget the powdered sugar for that final flourish.

Mastering the Shortbread Crust

This crust is key! Using cold butter is important for a flaky, tender crust. I've messed this up before using slightly melted butter.

Chill the crust for at least 30 minutes before baking.

Perfecting the Lemon Filling

The filling is where the magic happens. Use fresh lemon juice for the best lemon curd . Don't overbake it! It should still jiggle slightly when you take it out.

Aim for an internal temperature between 165 and 170 degrees fahrenheit .

Easy Lemon Recipes, Endless Possibilities

Zesty Lemon Bars with Shortbread Crust presentation

These lemon bars are just the beginning. Once you get the hang of it, experiment! Try different citrus fruits or add a swirl of raspberry jam.

There is a lemon cake recipe out there if you want to make this recipe even easier. The possibilities are endless.

A Right Tart Treat to Finish

Seriously, these lemon bars are amazing! Make these easy lemon recipes and I know your friends and family are going to love these. A slice of sunshine in every bite! Enjoy!

Ingredients & Equipment for Bangin' Lemon Bars

Right, so you're itching to make some cracking lemon bars . Here's the lowdown on what you'll need, no faffing about.

Trust me, getting these bits right is key to a proper lemon dessert .

Main Ingredients: Let's Get Down to Brass Tacks

For the shortbread crust , you'll need:

1 cup (227g) cold unsalted butter. Seriously, proper cold.
1/2 cup (100g) granulated sugar.
2 cups (250g) all-purpose flour.
1/4 teaspoon (1.5g) salt.

Now, for the lush lemon filling :

4 large eggs. Free range if you're feeling fancy.
1 3/4 cups (350g) granulated sugar.
1/4 cup (30g) all-purpose flour.
1/4 teaspoon (1.5g) salt.
2/3 cup (160ml) fresh lemon juice - about 4-5 lemons . This is the star of our citrus dessert ! Fresh is best.
2 tablespoons (30ml) heavy cream.
2 tablespoons (30g) melted unsalted butter.
2 teaspoons (10ml) lemon zest . Gives it that extra zing.

Don't forget the powdered sugar for dusting!

Quality of lemons really matter in this recipe. Choose lemons that are heavy for their size. This often indicates they are juicy.

A smooth, thin skin is also a good sign. Avoid lemons that are too hard or have soft spots. These little things elevate your homemade lemon bars from good to incredible.

Seasoning Notes: It's All About That Tang!

For the best tangy desserts , it's about balance. The lemon zest is essential. It adds a fragrant oiliness that lemon juice alone can't provide.

If you want a little something extra, a tiny pinch of cardamom in the filling can really bring out the lemon flavor.

Honestly, it's a game changer! For easy lemon recipes like this, letting the lemon shine is what it's all about.

Think of this lemon cake recipe , but in bar form.

If you can't find heavy cream, full fat sour cream can work in a pinch, but it'll make the filling slightly more tangy .

Equipment Needed: Keep it Simple!

You don't need loads of fancy kit, just the basics:

A 9x13 inch baking pan . That's the magic size.
Parchment paper. For easy lifting out later.
Mixing bowls. A few different sizes are handy.
An electric mixer. Handheld or stand mixer, doesn't matter.
Citrus zester.
Citrus juicer. Save your hands!
Measuring cups and spoons.
Whisk.
Rubber spatula. For scraping every last bit.
Sifter or fine mesh sieve. For dusting that lovely powdered sugar.

If you don't have a zester, a fine grater will do. No juicer? Elbow grease it is!

Using the right pan is surprisingly important. A slightly smaller pan will make thicker bars, while a larger one will result in thinner bars.

You can adjust the baking time accordingly, just keep an eye on them and make sure the lemon filling sets properly.

These shortbread crust lemon bars will have everyone singing your praises!

Cooking Method: Lemon Bars

Alright, let's talk about making some seriously amazing lemon bars . Honestly, these are the perfect tangy desserts for any occasion. Plus, who can resist a good lemon dessert ?

Prep Steps

Mise en Place Matters, Mate!

First things first: the mise en place. It's French for "everything in its place," and it's vital . Get your one cup of cold, cubed butter, half a cup of sugar, two cups of flour, salt, eggs, one and three quarters cups of sugar, one-quarter cup of flour, two-thirds of a cup of lemon juice, two tablespoons heavy cream, melted butter, and two teaspoons of lemon zest all measured out.

This simple step will save you a ton of stress!

Safety Tip: Make sure to wash your lemons really well before zesting. Nobody wants waxy residue in their lemon bars !

step-by-step Process

Combine two cups flour, half a cup of sugar, and salt.
Cut in one cup cold butter until crumbly.
Press into a 9x13 inch pan. Dock the shortbread crust with a fork and chill for 30 minutes .
Bake the shortbread crust at 350° F ( 175° C) until light golden.
Whisk eggs, one and three quarters cups of sugar, one-quarter cup of flour, and salt.
Stir in two-thirds of a cup of lemon juice, two tablespoons cream, two tablespoons of butter, and zest.
Pour lemon filling over the crust.
Bake until set, about 35- 40 minutes . The internal temp should be between 165 and 170° F . It will still have a slight jiggle.

Pro Tips

Honestly? Fresh lemon juice is everything. Don't skimp on this. It's essential for that bright, citrus dessert flavor. Bottled stuff just doesn't cut it for real homemade lemon bars .

Avoid this mistake: Don't overbake! A slightly jiggly filling is exactly what you want. A cracked top means it's gone too far.

Want to make these ahead of time? Absolutely! These lemon bars actually taste better after a day or two in the fridge.

Wrap them tightly and they'll be good for up to 3 days . This recipe uses a shortbread crust , but you could use a graham cracker crust too for a quicker easy lemon recipes version of this lemon cake recipe .

Recipe Notes: Nailing Your Zesty Lemon Dessert

Right then, let's talk about making these lemon bars absolutely perfect. It's all about the details, innit? These are the things that will take your homemade lemon bars from "meh" to "OMG!".

Serving Suggestions: Make it Look the Business

Alright, so you've got your perfect lemon bars . But how do you make them look extra special?

Plating and Presentation Ideas: Think about cutting the bars into neat squares. Then dust generously with icing sugar go on, treat yourself!.

A sprig of mint or a few raspberries looks fancy.

Complementary Sides or Beverages: These tangy desserts go brilliantly with a cuppa (tea, obviously!). Or, if you're feeling posh, a glass of chilled prosecco.

For the young 'uns? Homemade lemonade is the ticket!.

Storage Tips: Keeping 'Em Fresh as a Daisy

Honestly, these never last long in my house. But, if you have more willpower than me, here's how to store them.

Refrigeration Guidelines: Pop them in an airtight container in the fridge. They'll keep for about 3-4 days.

Freezing Options (if applicable): Fancy making a batch way ahead of time? Wrap individual bars tightly in cling film and freeze them for up to 2 months.

Reheating Instructions: Just let them thaw in the fridge overnight, or for a quick thaw, you can defrost at 50% power in the microwave in bursts of 15 seconds .

Variations: Mix It Up a Bit

Feeling adventurous? Let's tweak this lemon cake recipe a bit.

1-2 Dietary Adaptations: Want to make them gluten-free? Use a gluten-free flour blend in both the shortbread crust and the lemon filling . Easy peasy!

Seasonal Ingredient Swaps: In the summer, use fresh berries in the filling. In winter, a touch of ginger in the crust is lovely.

Use mandarine or grapefruit instead of lemon to make a citrus dessert .

Nutrition Basics: A Little Bit of Goodness

Okay, I'm not pretending these are health food! But, here's the lowdown.

Simplified Nutrition Information: Each slice is about 250-300 calories (estimated).

Key Health Benefits: Lemons are full of Vitamin C. So, technically, you're getting a bit of goodness with your treat. Think of it as a lemon zest health boost.

So there you have it! Everything you need to make cracking easy lemon recipes . Don't be afraid to experiment and have a bit of fun.

I'm sure that with that lemon curd , your result will be amazing. Happy baking!

Vibrant Lemon Bars Ultimate Tangy Lemon Dessert

Frequently Asked Questions

Why are my lemon bars soggy? Nobody wants a soggy bottom!

A soggy base on your lemon bars is usually down to the crust not being baked enough, or the filling being too wet. Ensure you pre-bake the shortbread crust until it's lightly golden, and let it cool slightly before adding the lemon filling. Also, don't overdo the lemon juice too much can lead to a soggy result.

How do I get that perfect tangy flavor in my lemon dessert?

The secret to a truly zesty lemon dessert lies in using fresh, high-quality lemons. Freshly squeezed lemon juice and lemon zest are essential for that bright, tangy flavour. Don't skimp on the zest it adds a wonderful aromatic boost.

Also, balance the sweetness of the sugar with the acidity of the lemon for that perfect pucker-up feeling.

Can I make these lemon bars ahead of time? I'm trying to channel my inner Mary Berry and get ahead!

Absolutely! Lemon bars are a great make-ahead dessert. Once baked and cooled, you can store them in the refrigerator for up to 3 days. In fact, chilling them overnight can actually improve the texture and flavor. Just be sure to dust them with powdered sugar right before serving to prevent it from dissolving.

My lemon filling is lumpy. What went wrong, and how do I fix it?

A lumpy lemon filling usually indicates that the eggs have scrambled slightly during cooking. To avoid this, make sure to whisk the ingredients together thoroughly before pouring the filling over the crust.

If you do end up with lumps, you can try pushing the filling through a fine mesh sieve to smooth it out before baking. Prevention is better than cure though!

Can I freeze these lemon bars to save some for later?

Yes, you can freeze these lemon bars! Cut them into individual portions, wrap them tightly in plastic wrap, and then place them in a freezer safe container. They can be frozen for up to 2-3 months. To thaw, let them sit in the refrigerator overnight, or at room temperature for a couple of hours.

You might want to freshen them up with a dusting of icing sugar before serving.

I'm looking for a healthier version of this lemon dessert. Any tips?

While this recipe is a treat, you can make some swaps to lighten it up a bit. Try using a natural sweetener like honey or maple syrup in place of some of the granulated sugar. Whole wheat flour can replace some of the all-purpose flour in the crust for extra fiber.

You could also reduce the amount of butter slightly, though this will affect the texture. Remember portion control is key!