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Super Easy Lemon Bars Recipe

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★★★★★

4.5 from 65 reviews

This Super Easy Lemon Bars recipe features a buttery shortbread crust paired with a tangy, sweet lemon curd filling. Perfectly baked to a light golden crust with a slightly jiggly, luscious lemon center, these bars are a refreshing dessert that can be prepared with simple ingredients and straightforward steps. Chill them well for a firm texture and dust with powdered sugar for an elegant finish.

Ingredients

Scale

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)

Finishing

  • Powdered Sugar (for dusting)

Instructions

  1. Prepare and chill the shortbread crust: Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, place a parchment paper sling in the pan and secure with binder clips to prevent the sides from collapsing during baking.
  2. Mix the crust ingredients: Using a hand mixer or stand mixer fitted with a paddle attachment, beat together unsalted butter, all-purpose flour, and powdered sugar until it forms light yellow loose crumbs. Pat the mixture evenly into the bottom of the prepared pan.
  3. Chill the crust: Place the pan in the freezer or refrigerator for 10-15 minutes to firm up the crust. This step can be skipped if using a glass baking dish.
  4. Preheat the oven and bake crust: Adjust oven rack to the second level from the bottom (just above center) and preheat oven to 350°F (175°C). Bake the crust for 15-18 minutes or until it is light golden brown.
  5. Prepare the lemon curd filling: While crust chills or bakes, grate lemon zest and collect in a small bowl. Juice 2 to 3 lemons to yield 1/2 cup lemon juice. Sift the flour into a separate bowl.
  6. Mix filling ingredients: With a hand mixer or stand mixer fitted with a whisk attachment, blend lemon juice, lemon zest, eggs, granulated sugar, and sifted flour on medium-high speed until fully combined.
  7. Assemble and bake lemon bars: Pour the lemon curd filling over the slightly cooled shortbread crust. Return the pan to the oven and bake for 25-30 minutes at 350°F until the top is almost set but the center still jiggles slightly.
  8. Cool and chill: Remove from the oven and allow the bars to cool completely at room temperature. Then cover and refrigerate for at least 1 hour, preferably overnight, to set completely.
  9. Serve: Dust the chilled lemon bars with powdered sugar and cut with a well-sharpened knife. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Using a parchment paper sling in the pan helps with easy removal and clean cuts.
  • Chilling the crust before baking prevents it from collapsing during baking.
  • Check lemon bars at the earliest recommended baking time to avoid overbaking which may cause a thin crust to form on top.
  • Bars will firm up after chilling, making them easier to cut and serve.
  • Store lemon bars in an airtight container in the refrigerator for freshness.

Keywords: lemon bars, lemon dessert, lemon curd, shortbread crust, easy lemon bars, baked lemon bars, citrus dessert

Find it online: https://www.cheftara.com/super-easy-lemon-bars-recipe/