These little squares of lemony heaven are ideal for any occasion. Pack them for picnics, bake them for bake sales, or welcome springtime with them at a brunch. They’re also a guaranteed crowd-pleaser at baby or bridal showers. So ditch the complicated recipes and treat yourself to the simplicity and deliciousness of these lemon bars!

The secret lies in the contrast: a buttery shortbread crust provides a sturdy and satisfying base for the luxuriously thick and creamy lemon curd filling. A lower baking temperature ensures the bars bake through without drying out, resulting in that perfect lemon bar texture – soft and tart.

These are classic lemon bars featuring a soft butter shortbread crust. These lemon bars are thick and rich like a bakery dessert. I have tried so many recipes that are thin and crumbly. This recipe is different. Let’s get started!

What Ingredients Are In Lemon Bars?

• Melted Butter is the base of the shortbread crust
• White flour is used in both the shortbread crust and the lemon curd. Flour gives structure to both layers. If you live in an altitude above sea level I suggest adding an extra 2 TBS of flour to the recipe to increase the crust mixture. This provides a better foundation for the lemon bars.

• Sugar sweetens the crust and the lemon curd filling. The balance of sugar and eggs allows the lemon curd to thicken and set up. The correct balance of sugar is important to maintain the correct moisture balance in the lemon filling.
• Salt is essential in balancing the sweetness in the crust. Without the salt the crust is too sweet making it bland next to the bold flavor of the lemon curd.
• Eggs provide the bulk of the structure. Without eggs the lemon curd will not thicken and you are left with shortbread with a thick lemon drizzle.

Fresh lemon juice works best for this recipe. You don’t have to use fresh squeezed lemon juice. Most people won’t taste the difference so use what you have on hand.

Vanilla Extract is used to add a creamy flavor to the shortbread crust. Vanilla supports the butter flavor of the shortbread. Do not skip this ingredient it is as important as the lemon juice itself.

Start With The Crust

1. Add Your Butter-Butter should be room temperature. If you are in a hurry you can cut your butter into small peices before you add it to the mixer
2. Add Sugar-Next add the sugar to the mixture and turn on to a low speed
3. Add Vanilla to Butter and Sugar mixture
4. Don’t forget the salt! Remember this is very important for a balanced flavor to this dessert.

How To Make A Perfect Shortbread Crust

After combining all the ingredients for your shortbread crust add a piece of parchment paper to the bottom of a 9×13 pan. Let the paper curve up the sides. This makes it easy to lift the finished bars out of the pan.

Pre-Bake the crust for 20 minutes in a 325° F oven until the edges are lightly browned. A pre-baked crust builds a foundation that is moist but not soggy. When you pull the crust out of the oven take a fork and poke superficial holes in the top of the warm crust. Be careful not to poke holes all the way through. This little trick seems odd but it keeps the custard in place making a better finished product.

Why Are There White Air Bubbles On The Top Of My Lemon Bars?

When you pull the finished lemon bars out of the oven you will often have a layer of white bubbles across the top. This is completely normal. The air bubbles from the eggs rise to the top during the baking process. Some batches have this and some don’t. The end product tastes the same. To ensure a uniform look sprinkle powdered sugar over the top and you have a beautiful dessert ready for any occasion.

Lemon Bars With Buttery Shortbread Crust

Recipe by SharaCourse: Dessert, Uncategorized

Servings

24

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

300

kcal

Total Time 3 hour 30 minutes.

Shortbread Crust

• 1 cup Melted Butter

• 1/2 cup Granulated Sugar

• 2 tsp Vanilla Extract

• 1/2 tsp Salt

• 2 cups + 2TBS All Purpose Flour – sifted.

• Lemon Filling

• 2 cups Granulated Sugar

• 4 TBS All-Purpose Flour

• 6 Large Eggs

• 4 Lemons -Juiced (approx. 1 cup)

• Powdered Sugar for dusting the top

Directions

• Preheat oven to 325° F
• Line a 9×13 glass baking dish with parchment paper
• Combine the melted butter, sugar, vanilla and salt in a bowl
• Add flour and stir to combine.
• Press the dough evenly into the glass baking dish.
• Bake the crust for 20 minutes or until the edges are slightly golden brown.
• Remove from the oven and lightly poke the top of the baked crust with a fork. Be careful not to poke the fork through the crust. Set aside to cool.
• In a large mixing bowl sift sugar and flour together.
• Whisk in eggs and lemon juice until completely combined.
• Pour combined mixture over warm crust. Bake for 22-26 min. or until center is relatively set or no longer jiggles.
• Remove from oven and cool to room temperature (usually 2 hours.). Put the bars in the refrigerator until chilled.
• Once cooled, dust the top with powdered sugar cut into bars and serve chilled.

Notes

• Lemon Bars can be frozen for up to 3 months-Place bars in the freezer for 2 hours until fully frozen. Wrap each bar individually-place in a sealed container and place back in the freezer until ready to serve. Thaw in the refrigerator.
• For a clean edge on the bars-wipe the knife in between cuts.