I choose salty over sweet most of the times, but I love a not overly sweet dessert. And these lemon bars are just that! They are zesty, slightly sweet, and so easy to make that even a non-baker like me can handle it.

But before I jump into the recipe let me tell you that the crust is like a buttery shortbread cookie that made me think twice about dumping the lemon filling over it! It looked perfectly fine as it was—I’m a sucker for shortbread!

The lemon filling is everything I love in a dessert. It’s tart, creamy, and has the right balance of sweet. And it was made with fresher than fresh lemons from our tree. It doesn’t get better than that!

Now, there’s a couple of things I’ve learned while making this lemon bar recipe. Don’t over bake the crust. Make sure it’s baked just enough to hold the filling without becoming a mess. Also, the bars need to cool completely and then chill in the refrigerator for a few hours before you cut into them.  This is to ensure that they won’t go all over the place—resist the urge to spoon a corner “just to try it”. It’s not worthy of the filling leakage and the tongue burn.