Lemon Bars with Buttery Shortbread and Icing Sugar

Name: Lemon Bars with Buttery Shortbread and Icing Sugar
Prep time: 20 min
Cook time: 45 min
Total time: 125 min
Yield: 16 bars
Cuisine: American
Ingredients: 225 g unsalted butter, softened; 280 g all-purpose flour, divided; 75 g granulated sugar; 1/4 tsp fine salt; 4 whole large eggs; 250 g granulated sugar, for filling; 120 ml fresh lemon juice; 2 tbsp lemon zest; 35 g all-purpose flour, for filling; to taste icing sugar, to finish

Buttery shortbread topped with a smooth, tart lemon filling and a dusting of icing sugar.

By Hez ArslanUpdated October 2, 2026

Total 2 hr 5 minMakes 16 bars

Jump to Recipe

These lemon bars have a crisp shortbread base and a bright, tangy filling. The source combines all ingredients in one bowl, but separating the crust from the lemon layer gives the bars cleaner slices and a more reliable texture. Press the butter-rich dough evenly into the pan and bake it until lightly golden before adding the filling. Fresh lemon juice and zest provide the flavour; a little flour helps the egg mixture set. Cool completely, then chill before cutting into neat squares. Heat oven to 175°C (350°F). Line a 23 cm square pan with parchment, leaving overhang. Mix butter, 280 g flour, 75 g sugar and salt to a soft crumbly dough. Press firmly into pan and bake 18 to 22 minutes until pale gold at edges.

Lemon Bars with Buttery Shortbread and Icing Sugar

How to tell when it is ready

The ingredients are tender and evenly cooked; use a food thermometer where indicated.

Tips

Measure ingredients before starting.
Use the visual doneness cues as well as the timing.
Taste and adjust seasoning near the end.
Let the dish rest briefly before serving.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If browning too quickly, lower the heat and cover loosely.

Substitutions

Use a similar neutral cooking oil.
Choose a suitable dairy-free alternative where practical.

Variations

Adjust herbs and spices to taste.
Add seasonal vegetables that suit the cooking time.

Serving suggestions

Serve with fresh raspberries.
Add a spoonful of whipped cream.
Pair with tea.
Arrange on a dessert platter.

Make ahead

Prepare components ahead where practical. Refrigerate leftovers promptly and reheat until hot throughout.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat gently until hot throughout.

Food safety

Contains eggs and dairy. Refrigerate bars within 2 hours and use within 4 days; keep covered.

Frequently asked questions

Can I prepare this ahead?

Prepare components as described, chill promptly and finish shortly before serving.

How should I store classic lemon bars?

Refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat gently until hot throughout.

Serve with fresh raspberries. Refrigerate leftovers promptly.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Lemon Bars with Buttery Shortbread and Icing Sugar