Best Lemon Bars

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Baked with layers of buttery shortbread and a tangy fresh lemon custard filling, you'll soon see why these are the best lemon bars!

Prep Time 10

Cook Time 40

Total Time 50

Servings bars

Calories 358kcal

Preheat oven to 350F and line a 9-inch square baking pan with parchment paper. Set aside.
Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes.
Fold vanilla, salt, and flour into butter mixture until dough is just combined (dough will be very stiff, fold and squish it together until cohesive). Pat dough in an even layer in the bottom of prepared pan and prick dough all over with a fork.
Bake shortbread crust at 350F 15-20 minutes until edges of crust are a light golden brown. Remove crust from oven and keep oven on.

Place sugar and lemon zest in a medium bowl and use your fingers to rub lemon zest into sugar to release the oils.
Add eggs, lemon juice, salt, and flour to sugar mixture and whisk well until smooth. Pour over pre-baked shortbread crust and gently tap pan several times on countertop to release air bubbles from filling.
Bake lemon bars at 350F an additional 15-20 minutes until filling is set with just a slight wiggle to the center.
Allow bars to cool completely on a wire cooling rack then transfer to refrigerator and chill at least 2 hours before cutting into slices and topping with powdered sugar for serving. Enjoy!

Storing Instructions

Store lemon bars in refrigerator up to 6 days.