Buttery shortbread meets a bright, tangy filling in these classic layered bars ā a crisp, tender base topped with a smooth, custardy lemon layer that sets up firm and glossy in the fridge. Fresh lemon juice and zest do all the heavy lifting here, giving that sharp, sunny flavor that cuts through the rich crust in every bite. The crust presses in easily with just a quick rub of your fingertips, no mixer needed, and it bakes into a golden, sandy base sturdy enough to hold the filling without going soggy. A long chill is what gives these their clean slice and firm, sliceable texture, so don't rush that part. Sliced into neat squares and finished with a light dusting on top, this is a great pick if you're watching added sugar and still want something that tastes like a proper bakery treat. It's an easy make-ahead dessert that keeps well in the fridge, ready whenever you need a bright, citrusy bite.
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Learn more ā16 servings
Preheat the oven to 350Ā°F (175Ā°C). Line a 9Ć13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides so you can lift the bars out later.
In a large bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and salt. Add the cold butter cubes and use your fingertips to press and rub the butter into the flour until the mixture resembles coarse, damp sand with no dry patches remaining ā it should clump when squeezed.
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