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Super Easy Lemon Bars Recipe

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4.3 from 8 reviews

This recipe for Super Easy Lemon Bars features a buttery shortbread crust topped with a tangy lemon curd filling. The bars are baked to perfection with a light golden crust and a slightly jiggle-filled center for that perfect balance of sweet and tart. Chilled and dusted with powdered sugar, these lemon bars are a refreshing treat ideal for any occasion.

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 (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)

For Finishing

  • Powdered Sugar (for dusting)

Instructions

  1. Prepare the Pan: Lightly spray an 8” x 8” baking pan with a flour-based baking spray. For easier cutting later, place a parchment paper sling into the pan and secure the sides with binder clips to prevent collapsing during baking.
  2. Make the Shortbread Crust: Using a hand or stand mixer fitted with a paddle attachment, beat together unsalted butter, all-purpose flour, and powdered sugar until the mixture resembles light yellow loose crumbs. Press this mixture firmly into the bottom of the prepared pan. Chill in the refrigerator or freezer for 10-15 minutes to set.
  3. Preheat Oven & Bake Crust: Adjust the oven rack to the second level, just above center, and preheat the oven to 350ºF. Bake the chilled crust for 15-18 minutes or until it turns light golden brown.
  4. Prepare Lemon Curd Filling: While the crust is baking, finely grate lemon zest into a small bowl. Juice 2-3 lemons to get 1/2 cup lemon juice and sift 1/2 cup all-purpose flour separately. Using a mixer fitted with a whisk attachment, blend lemon juice, lemon zest, eggs, granulated sugar, and sifted flour on medium-high speed until smooth and well combined.
  5. Bake Lemon Bars: Pour the lemon curd filling over the slightly cooled shortbread crust. Return to the oven and bake at 350ºF for 25-30 minutes, or until the top is nearly set but the center still jiggles slightly. Begin checking at 25 minutes to avoid overbaking, which can cause a thin crust on top.
  6. Cool and Chill: Remove the pan from the oven and allow the lemon bars to cool completely at room temperature. Then cover and refrigerate for at least 1 hour to set fully (overnight preferred).
  7. Serve: Dust the chilled lemon bars generously with powdered sugar. Using a sharp knife, cut into 16 squares for serving.
  8. Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.

Notes

  • Using a parchment paper sling with binder clips helps in easily removing the bars from the pan and keeps the sides intact.
  • Chilling the crust before baking prevents shrinkage and preserves the texture.
  • Monitor the lemon curd filling closely towards the end of baking to avoid forming a thin crust on top.
  • For best flavor and texture, refrigerate lemon bars overnight before serving.
  • Store leftover bars in an airtight container refrigerated for up to 5 days to maintain freshness.

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