Lemon Bars
These iconic lemon bars feature a crisp and buttery shortbread base topped with a thick layer of glossy and perfectly tangy lemon curd filling. They are a timeless bake sale and potluck favorite that is impossible to eat just one of.
Classic lemon bars with a buttery shortbread crust and a thick tangy lemon curd filling dusted with powdered sugar.
Nutrition per serving
Ingredients
Dry
Fat
Sweetener
Filling
Citrus
Topping
Instructions
Make and Bake the Shortbread Crust
Mix softened butter with a quarter cup of sugar and one cup of flour until a crumbly dough forms. Press evenly into a greased 9x13 inch baking pan. Bake at 350 degrees for 15 to 18 minutes until lightly golden at the edges.
Prepare the Lemon Filling
Whisk together eggs, remaining sugar, remaining flour, lemon juice, and lemon zest in a bowl until very smooth. The small amount of flour helps the filling set into a firm but creamy layer rather than a loose curd.
Bake the Lemon Layer
Pour the lemon filling over the still-hot shortbread crust immediately and return to the oven. Bake at 350 degrees for 22 to 25 minutes until the filling is set and no longer jiggles when the pan is gently shaken.
Cool and Serve
Allow the lemon bars to cool completely at room temperature then refrigerate for at least one hour before cutting. Dust generously with powdered sugar right before serving for the classic presentation.
Substitutions
Common mistakes
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