Eggless Lemon Shortbread Bars
Bright, buttery, and bursting with real lemon flavor, these bars are the kind of treat that disappears fast at any gathering — and this recipe makes a generous 16 squares, so there's plenty to go around. The filling gets its silky, set texture from cornstarch rather than the eggs you'd typically find in a classic lemon curd, making it a genuinely satisfying option for anyone avoiding eggs without feeling like a compromise. Fresh-squeezed lemon juice and finely grated zest do all the heavy lifting on flavor, so every bite tastes clean and vibrant rather than artificial. The buttery shortbread crust comes together with just flour, powdered sugar, butter, and a pinch of salt — simple pantry staples that bake up golden and tender. Cooking the filling on the stovetop until it's thick and glossy before pouring it over the warm crust is the key step that ensures a smooth, sliceable result after chilling. A dusting of powdered sugar right before serving makes them look bakery-worthy with almost zero extra effort. Keep them cold until you're ready to cut — that chill time is what gives you those clean, picture-perfect edges.
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Learn more →Ingredients
16 servings
For the crust
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- ¼ tsp fine salt
- 2 cups all-purpose flour
For the filling
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp fine salt
- 1 cup fresh lemon juice (from about 5–6 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 cup water
- 3 tbsp unsalted butter, cut into small pieces
For serving
- 2 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
- 2
In a mixing bowl, beat the softened butter and sifted powdered sugar together until pale and smooth, about 2 minutes. Add the salt and flour and mix until the dough just comes together into a crumbly but cohesive mass — it should hold when pressed between your fingers.
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