Description
These Super Easy Lemon Bars feature a buttery shortbread crust paired with a tangy, smooth lemon curd filling. Perfectly balanced between sweet and tart, they are easy to make with simple ingredients and offer a refreshing dessert that can be enjoyed chilled. Ideal for any occasion, these lemon bars are guaranteed to impress with their bright citrus flavor and tender texture.
Ingredients
Shortbread Crust
- 1/2 cup Unsalted Butter (room temperature)
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
Lemon Curd Filling
- 1/2 cup Lemon Juice (2-3 lemons)
- 1 tbsp Lemon Zest (finely grated)
- 3 Large Eggs (room temperature)
- 1 1/2 cups Granulated Sugar
- 1/2 cup All-Purpose Flour (sifted)
For Dusting
- Powdered Sugar
Instructions
- Prepare the Pan: Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, place a parchment paper sling inside and secure with binder clips on the edges to prevent collapsing during baking.
- Make the Shortbread Crust: Using a hand mixer or stand mixer with paddle attachment, beat together the unsalted butter, 1 cup all-purpose flour, and 1/4 cup powdered sugar until the mixture becomes light yellow loose crumbs. Press the crumbs firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator or freezer for 10-15 minutes to set (this step can be skipped if using a glass pan).
- Preheat and Bake Crust: Adjust the oven rack to the second level position (just above center) and preheat the oven to 350ºF. Bake the crust for 15-18 minutes until it turns a light golden brown. Remove and allow to cool slightly.
- Prepare the Lemon Curd Filling: Grate lemon zest from one lemon into a small bowl. Juice 2-3 lemons to yield 1/2 cup lemon juice. Sift 1/2 cup all-purpose flour separately. Using a mixer with a whisk attachment, blend together lemon juice, lemon zest, 3 eggs, 1 1/2 cups granulated sugar, and sifted flour on medium-high speed until fully combined and smooth.
- Assemble and Bake: Pour the lemon curd filling over the slightly cooled crust. Return the pan to the oven and bake for 25-30 minutes at 350ºF. The top should be mostly set but the center will jiggle slightly when done. Check at 25 minutes to avoid overbaking which can create a thin crust on top.
- Cool and Chill: Remove from the oven and allow the lemon bars to cool completely at room temperature. Cover and refrigerate for at least 1 hour to chill and fully set. For best flavor and texture, chill overnight.
- Serve: Before serving, dust the lemon bars generously with powdered sugar. Use a well-sharpened knife to cut into 16 squares.
- Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
Notes
- Using a parchment paper sling makes removing the bars easier and prevents sticking.
- Chilling the shortbread crust before baking helps it hold its shape but can be skipped with a glass dish.
- Keep an eye on the lemon curd baking time to prevent a crust forming too thickly on top.
- These bars taste best when chilled overnight but are delicious after at least one hour in the fridge.
- Use a sharp knife and clean between cuts for neat slices.
- Store bars in an airtight container to maintain freshness.
