High Altitude Lemon Bars with Easy Shortbread Crust
When life gives you lemons, turn them into the most irresistible luscious lemon bars you’ve ever tasted!
There’s something magical about biting into a lemon bar: the bright, zesty filling, the buttery shortbread crust, and the perfect balance of tart and sweet. This foolproof recipe is tailored for mountain bakers, so you can enjoy bakery-worthy high altitude lemon bars without the guesswork.
Best of all, this recipe is easy enough for beginners and guarantees perfect results every time.

Love citrus flavors? Try out these other CITRUS HIGH ALTITUDE recipes…Lemon Poppy Seed Bread and Key Lime Pie.
These High Altitude lemon bars are made at 8,000 feet of elevation. To adjust the recipe for other elevations check out High Altitude Baking Adjustments.
Why you’ll love this recipe:
- PERFECT FOR HIGH ALTITUDE – this recipe is adjusted for high altitude baking, ensuring these classic lemon bars set perfectly every time
- BLAST OF TASTY CITRUS FLAVOR – made with fresh lemon juice and zest for a vibrant, tart lemon filling for all the lemon lovers
- SIMPLE SHORTBREAD CRUST – tender, buttery crust create the a perfect texture contrast with the gooey lemon filling
- SIMPLE AND QUICK DESSERT – easy-to-follow instructions and common ingredients
- GREAT FOR ANY OCCASION – whether it’s a family gathering, holiday party, or bake sales, these lemon squares are always a crowd-pleaser

Recommended tools:
- LARGE BOWL or ELECTRIC STAND MIXER to get a smooth lemon filling
- MEDIUM BOWL to mix the shortbread crust in
- 8X8 SQUARE PAN or double the recipe and bake in a 9×13 PAN
- ZESTER or the smallest side of a BOX GRATER for fresh zest
- OPTIONAL: PARCHMENT PAPER helps to lift the whole lemon bar out
- OPTIONAL: SHARP KNIFE for smooth cuts to make lemon squares
- OPTIONAL: FINE-MESH SEIVE to sprinkle confectioners’ sugar over the top

Ingredients:
Tart Lemon Filling:
- LARGE EGGS – use room temperature eggs
- ALL PURPOSE FLOUR
- WHITE SUGAR
- LEMON ZEST – use 2-3 regular lemons for the best natural flavor
- LEMON JUICE – bottled or fresh lemon juice both work
- POWDERED SUGAR– optional for the sprinkle on top
- OPTIONAL: YELLOW FOOD COLORING – add to achieve the bright yellow coloring that store-bought lemon desserts have. NOTE – I skip this part
Shortbread Crust:
- ALL PURPOSE FLOUR
- BUTTER – use COLD butter cut up into chunks
- SALT
- WHITE SUGAR
TIP: for accurate measuring of flour never scoop flour up, always spoon it into the measuring cup and level it off

See the recipe card below for the full ingredient list
How to:
How to make a shortbread crust:
- PREHEAT OVEN TO 350° F
- PREPARE THE PAN by lining it with a piece of parchment paper
- MIX FLOUR, SALT, AND SUGAR in a bowl
- CUT IN COLD BUTTER with a fork or pastry cutter until the butter is mixed into the flour and no longer visible. The shortbread dough will be moist and in clumps.
- PRESS DOUGH INTO PREPARED PAN with the back of spoon or measuring cup to create an even layer that is pressed together.
- BAKE FOR 18 MINUTES until the crust bakes and is a golden brown
- PREPARE FILLING while the crust bakes



How to make high altitude lemon bars:
- WHISK TOGETHER EGGS, SUGAR, AND FLOUR until the mixture is smooth
- ZEST LEMONS and whisk into mixture
- JUICE LEMONS or add bottled lemon juice into the mixture
- ALLOW THE CRUST TO COOL FOR 5 MINUTES before adding the second layer
- POUR LEMON MIXTURE OVER BAKED CRUST. Use the tip of a sharp knife to burst any bubbles.
- BAKE FOR 30-35 MINUTES or until the lemon bars are set and the top just starts to turn golden brown
- SPRINKLE WITH POWDERED SUGAR for the most classic lemon bar look. Slice with a sharp knife for clean lemon squares. The best way to serve the lemon bars is slightly warm or at room temperature.



FAQs:
How to store lemon bars:
Store lemon bars in a refrigerator. Cover the lemon bars tightly with plastic wrap or in a covered container in the refrigerator for up to 1 week. Serve the lemon bars at room temperature.
Can you freeze homemade lemon bars?
Yes, lemon bars store great in the freezer. Tightly wrap and the lemon bars in plastic wrap and aluminum foil or place in an airtight container. Store in the freezer for up to 3 months. Place the lemon bars to thaw in the fridge the night before you plan to serve.
Can you use lemon extract instead of lemon zest?
Yes, lemon extract can be substituted for lemon zest. Use half the amount of lemon extract as lemon zest. For example, if a recipe calls for 1 tablespoon of lemon zest use 1/2 tablespoon of lemon extract.

How to squeeze a lemon without a lemon squeezer:
To squeeze a lemon by hand:
- Choose a ripe lemon that is soft and heavy
- Roll the lemon firmly on a firm surface to loosen the juice sacs
- Cut the lemon in half
- Squeeze one half of the lemon between your palm and fingers
- Strain the juice if any seeds come out
How to zest a lemon without a zester:
The easiest way to zest a lemon without a zester is with the smallest side of a box grater. A vegetable peeler or paring knife can also be used by carefully slicing thin layer of the lemon’s yellow peel and mincing the peel.
Meyer lemon vs lemon:
A Meyer lemon is significantly sweeter and less acidic than a regular lemon. A Meyer lemon also has a slight orange flavor. Regular lemons are more tart and create a stronger citrus flavor. Meyer lemons are usually rounder and slightly orange-tinged while regular lemons are oblong and bright yellow.

Other high altitude recipes:
High Altitude Breakfast Recipes
- Blueberry Coffee Cake with Streusel Topping
- Blueberry Muffins
- Cinnamon Rolls
- Easy Crepes with Dairy Free Option
- Fluffy Pancakes
- Dutch Baby Pancake
High Altitude Bread Recipes
- No-Knead Artisan Bread
- Fail-Proof Flaky Biscuits
- Soft & Fluffy Dinner Rolls
- Pumpkin Bread with Streusel Topping
- Banana Bread
- Sandwich Bread
High Altitude Dessert Recipes
- Blueberry Pie with Frozen Berries
- Apple Pie with Crumb Topping
- Fresh Peach Pie
- Pecan Pie
- Brown Butter Chocolate Chip Cookies
- Texas Sheet Cake with Frosting
- Chocolate Fudge Cake
- Oreo Cheesecake with Chocolate Ganache


High Altitude Lemon Bars with Easy Shortbread Crust
Equipment
- 8×8 square pan
Ingredients
Shortbread crust
- 1 cup All purpose flour
- ½ cup Butter cold and cut up
- ½ tsp Salt
- ½ cup White sugar
Lemon Filling
- 3 Large eggs room temperature
- 1 cup White sugar
- 3 tbsp All purpose flour
- 1 tbsp lemon zest use 3-4 lemons
- ½ cup Lemon juice fresh or bottled
- Powdered sugar OPTIONAL for dusting the top
Instructions
Shortbread Crust
- Preheat oven to 350° F and prepare pan by lining it with a piece of parchment paper
- Combine flour, salt and sugar in a bowl.
- Mix in the cold butter with a fork or pastry cutter until the butter is mixed into the flour and no longer visible. The shortbread dough will be moist and in clumps.
- Press the dough into the prepared pan with the back of a spoon or measuring cup to create an even layer that is pressed together.
- Bake for 18 minutes until the crust is golden brown.
- Prepare the filling while the crust bakes.
Lemon Filling
- Whisk together eggs, sugar, and flour until the mixture is smooth.
- Add the lemon zest and lemon juice into the mixture and whisk.
- Allow the baked crust to cool for 5 minutes before adding the lemon filling.
- Pour the lemon mixture over the baked crust. Use the tip of a sharp knife to burst any bubbles.
- Bake for 30-35 minutes or until the lemon bars are set and the top just starts to turn golden brown.
- Sprinkle with powdered sugar for the most classic lemon bar look. Allow the lemon bars to cool slightly then lift them out of the pan by the parchment paper. Cut with a sharp knife for clean lemon squares. Serve slightly warm or at room temperature.
Notes
Nutrition
If you make this delicious High Altitude Lemon Bars recipe leave a comment below and let me know how it turned out. If you have any questions, post them below and I would love to help you out.