When life gives you lemons, make lemon bars, with a super buttery shortbread crust of course. Is there anything more comforting than baked goods? They can start our day, they can end cap a wonderful meal.

The best part is these freeze really well. So in October when your craving a dose of those sunny, warm days, take one out, bring it to room temperature, dust it with some powdered sugar, and pop some summer in your mouth!

Follow along with our recipe below + enjoy the goodness! Psst…check out some super helpful baking tips at the bottom of this post!

Sweet Tooth Lemon Bars…here we go! This recipe makes an 8 x 10 pan but we double it, because Duh, more lemon bars!

Shortbread Layer

• 2 sticks of butter [we use salted]
• 1/2 cup of sugar
• 2 cups of flour
• 1 tablespoon of cornstarch

Lemony Goodness Layer

• 2 1/4 cups of superfine sugar
• 6 tablespoons of sifted flour
• 6 large eggs
• 1 cup of lemon juice from about 5 large lemons
• confectioners sugar for dusting

Preheat your oven to 350 degrees lightly spray or line your 8 x 10 pan with parchment paper

For your shortbread crust: cream butter and sugar together, add in flour and cornstarch a little bit at a time until all combined. Dump the dough onto a well-floured surface and knead it for about 2 minutes like you would bread! Press the dough into the bottom of your pre-prepared pan. Make sure your layer is even. Put the crust in the oven for 20-24 minutes until shortbread is lightly browned.

While your crust is baking, make your lemon curd. Combine your sugar, flour, eggs + lemon juice until completely combined. You can set this in the fridge until your shortbread is done. Once your shortbread is lightly browned, take it out of the oven and use a fork to poke holes along the bottom, releasing the steam and any air bubbles. Take your lemon curd and pour it over the still warm shortbread crust.

Bake for about 25 minutes more until the center is not jiggly anymore. Take bars out and let them cool completely. You can even let them cool at room temperature then put them in the refrigerator for a couple of hours or overnight. 

When they are ready to serve, and we suggest serving them up cold, use the overhang of parchment paper to pull them out. Cut them into square or triangles, dust them with confections sugar, and pop some lemony goodness in your mouth!

Here are those promised tips:

• use a water bath // fill a pan with water and put it in the bottom of your oven while you are baking the shortbread with the lemon curd on top…this will help your curd from cracking
• put in your fridge, covered for up to a week or freeze for 3 months
• make sure you poke those holes in the shortbread crust when it comes out of the oven, not only does this help the filling seep into the holes but it releases any air bubbles so you have an even and flat lemon bar