Nothing screams “summer dessert” louder than lemon bars! They have the perfect balance of tart and sweet and are a favorite of mine.

These are simple and classic, but I also have a Keto Lemon Bar recipe you can check out if you need to limit your sugar!

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How to Make the Shortbread Crust

We need to start with the crust of the lemon bars. I make a shortbread style crust. Take your flour, melted butter, sugar, and salt, and combine until it forms a dough.

Use an 8x8 or 9x9 square pan and spray it heavily with nonstick spray. DO NOT USE PARCHMENT PAPER. For many of my recipes, I will line my pan with parchment paper. When I did that with these lemon bars, the lemon filling oozed underneath the crust. Tasted good but didn’t look good! So do not use parchment paper to line your pan, just spray the pan and you will be good.

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Press the crust mixture evenly into the pan. Poke holes into it with a fork, but don’t poke the holes all the way through. Poke it about halfway. This will prevent air bubbles from forming in the crust.

Bake the crust at 350 degrees F for about 15-20 minutes, or until the edges of the crust turn brown. Let the crust cool down while you make the filling.

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How to Make the Lemon Filling

In a bowl, whisk the sugar and flour together, then add the eggs and egg yolk. Whisk them until they turn pale yellow and look fluffy. Whisk in the lemon juice and salt to combine.

Pour the lemon filling onto the shortbread crust. Bake it at 325 degrees F for 25-30 minutes. You will know it is done when you shake the pan, and the lemon filling doesn’t move.

Let them cool completely and dust with powdered sugar when you serve them. If you aren’t eating them right away, store them in the refrigerator.

Enjoy!

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