Easy Lemon Bars (Buttery Shortbread Crust)

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Easy lemon bars are two simple layers — a buttery shortbread crust you press into the pan, and a tangy lemon curd you pour on top. No mixer, one bowl for each layer, and the secret to a curd that sets (not runs) is a little flour plus baking until the center no longer jiggles. Bright, sunny, and bakery-perfect.

The Quick Version

• Press-in shortbread crust — no rolling, no mixer.
• Fresh lemon juice + zest for the brightest flavor.
• Flour in the filling is what makes it set instead of run.
• Chill before cutting, then dust with powdered sugar last.

How to make them

1. Heat oven to 350°F (175°C); line an 8×8 pan. Stir melted butter, powdered sugar, 1 cup flour and salt into a dough, press into the pan, and bake 18–20 minutes until pale golden.
2. Whisk 1¼ cups sugar, 3 eggs, ⅔ cup lemon juice, zest and 3 tbsp flour until smooth.
3. Pour over the warm crust.
4. Bake 18–22 minutes until the center is just set. Cool, then chill 1 hour. Dust with powdered sugar.

Foolproof tip: pour the filling onto the crust while the crust is still warm — it helps the two layers bond so they don’t separate when you cut.

Frequently asked questions

Why are my lemon bars runny?

Underbaked or under-chilled. Bake until the center doesn’t jiggle, then chill at least an hour. The flour in the filling is essential to set it.

Can I use bottled lemon juice?

Fresh is far brighter, and the zest adds more. Bottled works in a pinch but tastes flatter.

How do you cut them cleanly?

Chill fully, lift out by the parchment, and wipe the knife between cuts. Dust with powdered sugar after cutting.

More brownies & bars

Part of our easy brownie & bar recipes. Love these? Try chewy blondies or rich magic bars next.

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