Tangy Lemon Bars
Buttery shortbread crust topped with silky, tangy lemon curd
By RecipesQueen Kitchen • June 10, 2026
These lemon bars have a crisp, buttery shortbread base supporting a quivering layer of tangy lemon curd dusted with powdered sugar.
Use fresh lemon juice and zest — never bottled. The zest adds essential lemon oil fragrance.
Bake the crust first until golden, then add the lemon filling for a custard that's set but still silky.
Ingredients
- 1 cup butter, softened
- 2 cups all-purpose flour, divided
- 1/2 cup powdered sugar
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/4 tsp salt
Instructions
- 1
Mix butter, 1 3/4 cups flour, and powdered sugar. Press into a greased 9x13 pan.
- 2
Bake crust at 350°F for 20 minutes until light golden.
- 3
Whisk granulated sugar, remaining flour, eggs, lemon juice, and zest.
- 4
Pour lemon mixture over hot crust. Bake 20-22 more minutes until set.
- 5
Cool completely. Refrigerate 2 hours. Dust with powdered sugar and cut into bars.
