Classic Lemon Bars with Shortbread Crust

A proper lemon bar walks a fine line: tart enough to make your cheeks pucker, sweet enough to keep eating. This is my version.

The shortbread crust is what makes them. If you love a good citrus dessert, my lemon blueberry loaf is a natural companion.

Ingredients

Instructions

1. Heat the oven to 175°C (350°F). Line a 9x13-inch tin with parchment.
2. Pulse the crust ingredients in a food processor until it clumps together. Press firmly into the tin. Bake 20 minutes until pale gold.
3. Meanwhile, whisk the eggs and sugar smooth. Whisk in the flour, lemon zest and juice.
4. Pour over the hot crust and bake another 20–25 minutes until just set (a slight wobble in the very middle is fine).
5. Cool completely at room temperature, then chill 2 hours before slicing.
6. Dust with powdered sugar just before serving.

Cooking tips

• Freshly squeezed juice only. Bottled tastes like nothing.
• Pour the filling onto a hot crust — this helps the layers bond and stops sogginess.
• For the cleanest slices, use a hot dry knife and wipe between cuts.

More like this

If you enjoyed this recipe, you'll find more of my favourite desserts recipes in the archive, or browse the full collection.