Lemon Bars With Shortbread Crust

These lemon bars have everything we want from the classic dessert: buttery shortbread crust, smooth, puckery lemon filling, and a snowy dusting of powdered sugar. The filling gets extra citrusy flavor from rubbing fresh lemon zest into the sugar before whisking in the eggs and lemon juice. Better yet, there’s no stovetop curd to make—the filling goes straight on the baked crust.That simplicity comes with one important rule: Pack the shortbread crust firmly and evenly into the pan before baking. A flat-bottomed measuring cup, drinking glass, or large offset spatula works well for this. Once baked, let the crust cool for just 5 minutes, then pour in the lemon filling while the crust is still hot. The heat helps set the filling on contact, keeping the liquid custard from seeping beneath the crust.Chill the baked lemon bars at least 4 hours before slicing so the filling has time to set completely. Dust with powdered sugar just before serving—it will gradually dissolve into the moist lemon topping if added too far in advance.Lemon bars FAQWhy did my lemon bars turn out upside down?If the lemon filling seeps underneath the shortbread, the crust can essentially float to the top as the bars bake. To prevent this, pack the crust firmly and evenly into the pan before baking, ensuring it reaches all the way to the corners. Once the crust comes out of the oven, set a timer for 5 minutes. As soon as it goes off, pour in the filling and return the pan to the oven promptly. The crust should still be hot when the filling goes in.How do I know when lemon bars are done?The lemon filling should look set around the edges but still jiggle slightly in the center when you gently shake the pan, which should take 20–25 minutes. The filling will continue to firm up as the bars cool and chill. Refrigerate them for at least 4 hours before slicing.Do lemon bars need to be refrigerated?Yes. Once cooled, refrigerate the lemon bars until cold and keep leftovers chilled. They can be baked up to 2 days ahead; wait to dust them with powdered sugar until just before serving.Can I make lemon bars with Meyer lemons?Yes. Meyer lemons will work, though their juice is typically sweeter and less sharply acidic than that of conventional lemons, so the finished bars will have a softer, more floral lemon flavor.Can I make lemon bars in a 9x9" pan?Yes. An 8x8" pan gives these lemon bars their thick layers, but a 9x9" pan also works. Because the crust and filling will be slightly thinner, start checking for doneness toward the early end of the suggested baking times.Read more:Watch Kendra make lemon bars: