Lemon Crumb Shortbread Bars

Lemon Crumb Shortbread Bars are the kind of dessert that feels both classic and special at the same time. With a buttery shortbread base, a smooth lemon layer, and a generous crumb topping, these bars deliver bright citrus flavor balanced by rich, melt-in-your-mouth texture. Because they’re easy to make and slice beautifully, they’re perfect for everyday baking as well as entertaining.

Historically, lemon desserts became popular in European baking once citrus became more widely available. As a result, bakers began pairing tart lemon with butter-forward pastries to create balanced, elegant sweets. Over time, crumb-topped lemon bars emerged as a favorite for tea tables and celebrations alike.

Meanwhile, this version stays simple while still feeling luxurious. The layers bake up thick and satisfying, yet they hold together cleanly once cooled. Whether you’re baking for a gathering, sharing with friends, or treating yourself, these Lemon Crumb Shortbread Bars bring sunshine to every bite.

Recipe Yield: 12 servings

INGREDIENTS

2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
½ cup granulated sugar
¼ cup powdered sugar
¼ tsp salt

Lemon Layer:
3 large eggs
2 tbsp all-purpose flour
1 cup granulated sugar
¼ cup fresh lemon juice
1 tbsp fresh lemon zest
¼ tsp salt

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving overhang on the sides for easy removal.

2. Make the shortbread dough:
In a large bowl, combine butter, granulated sugar, and powdered sugar until crumbly. Add flour and salt, mixing just until the dough comes together. Reserve about ¾ cup of the mixture for the topping.

3. Bake the crust:
Press the remaining dough firmly into the prepared pan. Bake for 18–20 minutes, until lightly golden and set.

4. Prepare the lemon filling:
Meanwhile, whisk eggs, sugar, lemon juice, zest, flour, and salt until smooth and fully combined.

5. Assemble the bars:
Pour the lemon mixture evenly over the warm crust. Crumble the reserved dough over the top in uneven pieces.

6. Final bake:
Bake for 22–25 minutes, until the center is just set and the top is lightly golden.

7. Cool and slice:
Allow bars to cool completely before lifting out and slicing for clean edges.

Helpful Tips to Perfect This Recipe

• Use cold butter for the crumb: Cold butter ensures a tender shortbread base and creates a naturally textured crumb topping, rather than a greasy finish.
• Always use fresh lemon juice: Fresh juice and zest provide brighter flavor and better balance than bottled alternatives, enhancing the overall taste.
• Cool fully before cutting: Allowing the bars to cool completely helps the lemon layer set properly and gives you clean, bakery-style slices.