Why These Bars Shine

• Buttery Crust – no flour in the crust for pure shortbread magic.
• Perfect Balance – tart without puckering, sweet without cloying.
• One-Bowl Wonder – minimal cleanup, even for the filling.
• Make-Ahead MVP – feeds 16, travels well, freezes beautifully.

Ingredient Spotlight

Shortbread Crust

• ½ cup (113 g) unsalted butter, softened – the star of the crust.
• 1 ⅓ cups (165 g) all-purpose flour – just enough to hold it together.
• ¼ cup (50 g) granulated sugar – sweetness and texture.

Lemon Filling

• 2 large eggs – structure and richness.
• ¾ cup (150 g) granulated sugar – balances lemon’s acidity.
• 2 Tbsp all-purpose flour – thickens without clouding flavor.
• ¼ tsp baking powder – lightens the filling.
• 3½ Tbsp fresh lemon juice – bright, zesty punch.

Step-by-Step Method

1. Preheat oven to 350 °F / 175 °C. Grease an 8×8-inch square pan.
2. Make Crust: Mix softened butter, flour, and sugar until crumbly. Press into pan.
3. Bake Crust: 20 minutes—do not let it brown.
4. Make Filling: Whisk eggs, sugar, flour, baking powder, and lemon juice until smooth.
5. Pour & Bake: Spread over warm crust; bake 20 more minutes until set.
6. Cool & Dust: Cool 1 hour, slice into 16 bars, and dust with powdered sugar.

Flavor Twists

• Lime Twirl: Swap lemon juice for fresh lime juice.
• Berry Swirl: Mix 2 Tbsp raspberry jam into the filling.
• Coconut Crumb: Add ¼ cup shredded coconut to the crust.
• Gluten-Free: Use 1:1 gluten-free flour blend in both crust and filling.

Storage & Make-Ahead

• Room Temp: Airtight 3 days.
• Refrigerate: 5 days; glaze stays tacky if covered.
• Freeze: Unfrosted bars 3 months; thaw and dust with powdered sugar.

📖 Recipe Card