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Super Easy Lemon Bars Recipe

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★★★★★

4.7 from 59 reviews

These Super Easy Lemon Bars feature a buttery shortbread crust topped with a tangy, smooth lemon curd filling. Baked to golden perfection and dusted with powdered sugar, they are a delightful dessert that combines bright citrus flavors with a tender, crumbly base. Ideal for a simple homemade treat that’s both refreshing and satisfying.

Ingredients

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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 (from 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
  • Powdered Sugar, for dusting

Instructions

  1. Prepare 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 help with cutting later and prevent sides from collapsing. Using a hand mixer or stand mixer with a paddle attachment, beat together the unsalted butter, all-purpose flour, and powdered sugar until the mixture forms light yellow, loose crumbs. Pat this shortbread mixture evenly into the bottom of the prepared pan. Chill in the freezer or refrigerator for 10-15 minutes if not using a glass pan.
  2. Bake the crust: Preheat the oven to 350ºF and adjust the oven rack to the second level from the bottom (just above center). Bake the chilled shortbread crust for 15-18 minutes until it turns light golden brown. Remove from the oven and allow to cool slightly while preparing the lemon curd filling. The oven can remain on or be turned off temporarily during this step.
  3. Prepare the lemon curd filling: Finely grate lemon zest into a small bowl and juice 2-3 lemons to yield 1/2 cup lemon juice. Sift the 1/2 cup all-purpose flour into a separate small bowl. In a mixing bowl using a hand mixer or stand mixer with a whisk attachment, blend lemon juice, lemon zest, eggs, granulated sugar, and sifted flour at medium-high speed until smooth and well combined.
  4. Assemble and bake the lemon bars: Pour the lemon curd filling evenly over the slightly cooled shortbread crust. Return the pan to the oven and bake at 350ºF for 25-30 minutes, or until the top is almost set but the center still jiggles slightly when gently shaken. Check at the earliest time to avoid overbaking, which can form a thin crust on top.
  5. Cool and chill: Remove the lemon bars from the oven and allow them to cool completely at room temperature. Once cooled, cover and refrigerate for at least 1 hour to set; overnight chilling is preferred for best texture.
  6. Serve: Before serving, dust the lemon bars generously with powdered sugar. Use a sharp knife for neat cutting. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Total cook time includes 15-18 minutes for the crust and 25-30 minutes for the lemon filling, totaling approximately 48 minutes baking time.
  • Using a parchment paper sling in the pan simplifies cutting and prevents the sides from collapsing. You can secure it with metal binder clips or dab lemon filling onto the pan to hold the parchment in place.
  • Some lemon filling may seep slightly under the parchment during baking, which is normal and does not affect the bars.
  • Overbaking can cause a thin crust on the top; if this occurs, you can dust extra powdered sugar to mask it.
  • For the powdered sugar dusting, consider using non-melting powdered sugar like King Arthur’s for best results.
  • This recipe is adapted from a classic family lemon bars recipe and updated for clarity and tips.

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

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