Best Glazed Lemon Bars with Shortbread Crust
This is an easy glazed lemon bars recipe with shortbread crust, and the flavor just gets better when you make them ahead! Three distinct layers make these a mouth-watering experience and one of my favorite desserts for summer parties, showers, and tailgating.
What makes these the best? The crust is thick and flaky while the smooth lemon filling is sweet and tart. The lemon glaze on top gives you that extra touch of lemon flavor that’s more satisfying than a sprinkling of powdered sugar. They’re light and refreshing, and they actually taste better after a few days as the flavors meld together.
I’ve been making these lemon squares for 20 years, and friends have been asking for it ever since I served them for a shrimp boil party we hosted. This is a dessert you’ll want to make for potluck parties, cookouts and backyard barbecues, and tailgating.
Quick Tip
Make the bars and freeze in an airtight container for up to 3 months. When ready to eat, let them sit at room temperature for 5 minutes and enjoy.
Step-By-Step Photos
Follow the photos for guidance and see full instructions in the recipe card below.
- Cut softened butter into slices to easily integrate it into the crust mixture.
- Make sure you mix the crust into a coarse crumb texture.
- Press the crust evenly in the baking dish.
- Cook the crust until golden brown.
- Combine the lemon filling in a separate bowl and pour it on top of the crust. Continue to bake until golden brown.
- Let lemon bars cool completely for about an hour and then spread the glaze on top using an offset spreader. Chill for at least 2 hours before cutting.
Tips for Success
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- Take cold ingredients (butter, eggs, lemons) out of the fridge a couple of hours before you use them so they can warm up to room temperature, making them easier to work with.
- When making the crust, nothing works better than clean hands for integrating the butter and getting the crumb texture you want. Take your time so you don’t splatter flour everywhere as you’re working it; it takes me about 5 minutes of gentle mixing to get the right texture.
- Use fresh squeezed lemon juice. I used 2 large lemons, at room temperature to get enough juice for the filling and the glaze topping. I use this juicer tool. If your lemons are smaller you may need up to 4. In a pinch, you can substitute with bottled lemon juice.
- Make sure to spread the glaze all the way to the edges of the lemon bars, otherwise it will pool in the middle. I use this offset spatula.
- Make this at least a day ahead so it can chill and be easier to cut, but I find they are even more delicious on day 3! Store covered in the fridge.
More Party Dessert Recipes
If you like these glazed lemon bars, I think you’ll love these bite-size lemon tarts with fresh berries on top, or these mini lemon cheesecakes.
For more bar recipes, these chocolate chip oatmeal bars are a crowd favorite that combines two classic flavors into one. These chocolate marshmallow nut bars combine salty and sweet!
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Glazed Lemon Bars with Shortbread Crust
Glazed lemon bars have a shortbread crust and silky smooth, lemony filling. Make them ahead for parties, showers, backyard cookouts, or tailgating.
Ingredients
Crust
- 2 cups all-purpose flour
- 1 cup butter, softened
- ½ cup powdered sugar
Filling
- 4 eggs
- 2 cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- ¼ cup lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350º F.
- Cut butter into pats, and add all of the crust ingredients to a large bowl. Combine the ingredients until crumbly - using clean hands works best!
- Line a 13×9 inch baking dish or pan with parchment paper and pour in the crumbly mixture. Press evenly to cover bottom, and bake for 20 to 30 minutes or until golden brown.
- Meanwhile, for the filling beat eggs lightly in a large bowl, with a wire whisk. Add remaining filling ingredients EXCEPT lemon juice, and mix well. Add lemon juice and whisk until incorporated into mixture.
- Remove crust from oven and pour filling mixture over warm base. Return to oven and bake 25 to 30 minutes more or until top is light golden brown. Cool completely for 1 hour or more.
- In a small bowl mix powdered sugar and lemon juice together for glaze (pour the lemon juice in slowly while whisking together). If mixture is too thick add up to 1 tablespoon more of lemon juice. Spread glaze over the top of the cooled lemon bars.
- Store in refrigerator to set up completely.
Notes
Freeze the individual bars in an airtight container for up to 3 months. When ready to eat, let them sit at room temperature for 5 minutes and enjoy.
