Easy Lemon Bars with Shortbread Cookie Crust

These Lemon Bars with Shortbread Cookie Crust have a tender, buttery shortbread base topped with a rich, creamy lemon filling. Fresh lemon juice and zest give the filling plenty of bright citrus flavor, while sweetened condensed milk, sour cream, and egg yolks create its smooth, custard-like texture.

Lemon Bars with Shortbread Cookie Crust At A Glance

• 🍋 Main Ingredients: Fresh lemon, sweetened condensed milk, egg yolks, sour cream
• ⏱️ Time: Prep: 15 minutes | Bake: 20-24 minutes | Cool: 30 minutes | Chill: 3 hours
• 🍴 Yield: 9 bars
• 😋 Texture: Tender shortbread with a smooth, creamy lemon filling
• 🍋 Flavor: Bright, tangy, sweet, buttery
• 🧊 Make Ahead: Yes; chilling overnight works beautifully

Unlike traditional lemon bars made primarily with whole eggs and sugar, these easy lemon bars have an especially creamy filling that pairs perfectly with the tender shortbread cookie crust. A dusting of powdered sugar adds a simple finishing touch.

This recipe takes inspiration from my lemon olive oil cake, and I love serving it with our meatloaf casserole for an easy, satisfying meal.

Why You Will Love This Recipe

• Creamy Lemon Filling: Egg yolks, condensed milk, and sour cream create a richer, creamier filling than a traditional whole-egg lemon bar.
• Easy Shortbread Crust: Melted butter eliminates the need to cut cold butter into the flour or use a mixer.
• Fresh Lemon Flavor: Lemon juice provides tartness while zest intensifies the fresh citrus flavor without adding more liquid.

How We Tested This Recipe

• Melted Butter Shortbread: We tested cold and melted butter and preferred melted butter. It coats the flour evenly, creating a tender, sandy shortbread-cookie texture rather than a flaky crust, while making the dough easier to press evenly into the pan.
• Crust Bake Time: The crust only needs 10-12 minutes, until set and matte but not browned. Ten minutes left it barely set, while 12 minutes was our maximum before browning began. Since the crust bakes again with the filling, browning it during the first bake made the finished crust too firm.
• Egg Yolks: Four egg yolks gave us the rich, smooth, custard-like filling we wanted. Whole eggs produced a lighter, firmer filling, while the yolk-only version remained especially creamy.
• Condensed Milk + Sour Cream: Sweetened condensed milk provides sweetness and body without requiring flour or cornstarch. We found ⅓ cup sour cream balanced the sweetness and made the filling creamier without competing with the lemon.
• Lemon Juice + Zest: ½ cup fresh lemon juice provided enough tartness to balance the condensed milk without making the filling too loose. One tablespoon of zest intensified the fresh lemon flavor and aroma without adding more liquid.
• Bake + Chill: The filling was best when baked until the edges were set but the center still had a slight jiggle. Two hours of chilling left the center slightly soft, while 3 hours produced fully set bars and the cleanest slices.

Ingredients

You only need a handful of baking staples and fresh lemons for these creamy lemon bars. The filling doesn't require flour or cornstarch because the egg yolks and sweetened condensed milk provide structure and body.

Shortbread Crust

• All-Purpose Flour: Provides structure for the shortbread base.
• Powdered Sugar: Sweetens the crust while helping maintain its fine, tender texture.
• Salt: Balances the sweetness and enhances the buttery flavor.
• Unsalted Butter: Melted butter creates an easy-to-press dough and tender, sandy shortbread texture.

Creamy Lemon Filling

• Egg Yolks: Give the filling its rich, smooth, custard-like texture.
• Sweetened Condensed Milk: Provides sweetness, creaminess, and body.
• Sour Cream: Adds richness and tang while balancing the sweetness of the condensed milk.
• Fresh Lemon Juice: Gives the bars their bright, tart lemon flavor.
• Lemon Zest: Intensifies fresh lemon flavor and aroma without adding additional liquid.

Topping

• Powdered Sugar: Adds a simple sweet finish dusted over the bars.
• Lemon Slices: An optional garnish for serving.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Extra Lemon Zest: Add a little additional zest if you prefer a stronger lemon aroma without increasing the acidity of the filling.
• Lime Bars: Replace the lemon juice and zest with fresh lime juice and zest for a different citrus version.
• Lemon-Lime Bars: Use a combination of fresh lemon and lime juice and zest.

How To Make Lemon Bars with Shortbread Cookie Crust

These lemon bars come together in four easy steps: bake the shortbread crust, add and bake the creamy lemon filling, chill until completely set, then slice and decorate. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

Step 1: Make the Shortbread Crust. Whisk the flour, powdered sugar, and salt together. Add the melted butter and stir until a soft dough forms. Press firmly and evenly into the prepared pan.

Bake for 10-12 minutes, just until the crust looks set and matte but hasn't begun to brown.

Step 2: Make and Bake the Lemon Filling. Whisk the egg yolks, sweetened condensed milk, sour cream, fresh lemon juice, and lemon zest together until completely smooth and creamy.

Pour the filling directly over the warm shortbread crust and spread evenly. Bake for 10-12 minutes, until the edges are set but the center still has a slight jiggle when the pan is gently moved.

Step 3: Cool and Chill. Let the bars cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours, or until completely set. You can also chill them overnight.

Step 4: Slice and Serve. Lift the chilled bars from the pan using the parchment overhang. Cut into 9 squares, wiping the knife between cuts for clean edges.

Dust with powdered sugar just before serving and garnish with thin lemon slices, if desired.

For another recipe with similar flavors, try my lemon Chex mix and lemon cream cheese pie next.

Storage Directions

Refrigerator: Store the bars in an airtight container in the refrigerator for up to 4 days. They're still delicious the next day, although the crust gradually becomes softer as it absorbs moisture from the filling.

Freezer: Freeze the bars without powdered sugar or lemon garnish in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Make Ahead: These bars are ideal for making a day ahead. Chill overnight, then slice and dust with powdered sugar.

Serving After Storage: Serve chilled or let the bars sit at room temperature for about 10 minutes before serving.

Serving Suggestions

• Keep It Simple: Serve chilled with a fresh dusting of powdered sugar.
• Add Fresh Berries: Strawberries, raspberries, or blueberries pair especially well with the bright lemon filling.
• Add Whipped Cream: Serve with a small spoonful of lightly sweetened whipped cream for a more decadent dessert.
• Dessert Platter: Pair with lemon Cool Whip cookies, lemon brownies, or other dessert bars for parties, showers, holidays, and family gatherings.

More Lemon Desserts

If you love bright citrus desserts, serve these creamy lemon bars alongside your favorite lemon cakes, cookies, pies, or other easy lemon treats.

If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!