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The Best Classic Easy Lemon Bars With Shortbread Crust Recipe – buttery crust and fresh and tangy lemon curd on top. Simple dessert, you can make any time of the year!
These Easy Lemon Bars With Shortbread Crust taste heavenly! You won’t believe how easy to make they are, too!
I can’t believe it, but I did not crave sweets almost throughout my entire pregnancy. These classic lemon bars are no exception.
They are meant to be served cold.
I was scared looking at Pinterest or facebook, or visit my favorite blogs, because every single dessert I see, I need to have it!
My recent obsession – lemon bars!
The combination of shortbread and lemon curd in these classic lemon bars is a winner. You can also check out my Meyer lemon curd recipe and these Berry Lemon Tartlets that I made a while back.
They are very easy to make and require some staple ingredients, you probably already have. Did I mention, I love anything “shortbread”? Like these Nutella shortbread cookies and this Blackberry Cheesecake With Shortbread Crust.
What ingredients do you need to make homemade lemon bars?
To make the crust the crust:
- butter
- sugar
- flour
- salt
For the lemon curd filling:
-
eggs
-
sugar
-
flour
-
lemon juice
How to make these Easy lemon Bars from scratch at home?
-
Preheat oven to 350F.
-
Line a 9×9 baking dish with parchment paper.
-
In a food processor, process butter, sugar, flour and salt until crumbs are formed. You can do this by hand, incorporating the butter into the dry ingredients, but it si a little messy.
-
Spread dough onto the baking dish in an even layer.
-
Bake crust for 15 -18 minutes, until the edges are golden. Let it cool for 15 minutes.
-
While the crust is baking, prepare the filling.
-
In a bowl, whisk eggs and sugar. Add flour, whisk again, make sure there are no lumps. Add lemon juice and whisk to incorporate.
-
Pour mixture over the crust.
-
Bake for 30 minutes, until the top is set.
-
Let it cool in the pan for 1 hour, then cover with foil and refrigerate for at least 2 hours.
-
Remove from pan together with the foil.
-
Slice into squares.
-
Dust with powdered sugar and serve.
The shortbread crust is on the thick side here! If this is too thick for your taste, you can reduce all ingredients of the crust in half and also reduce the baking time.
These classic lemon bars do remind me of my childhood.
My grandmother used to make similar bars, but she would cut them into smalled squares, this way they were more like cookies than bars.
Should you use regular lemons or Meyer lemons for lemon bars?
If Meyer lemons are in season, feel free to use them. Just remember that they are less acidic and you might want to reduce the amount of sugar for the curd.
These lemon bars are bursting with flavor and make the perfect citrusy dessert for any time of the year. The ultimate holiday treat, too! These classic lemon bars are so good!
You can also swipe some lime juice for the lemon juice in the lemon bars curd filling for an even more citrusy flavor.
Toppings to add to these easy, buttery and tart lemon bars:
- berries
- lemon slices
- lemon zest
- powdered sugar
- mint for garnishing
How to store lemon bars? Howl long will they keep in the fridge?
Store lemon bars in an air tight container in the fridge for up to 1 week.
I don’t recommend freezing these, but they could be frozen in an air tight container for up to 3 months. Defrost in the fridge and serve.
Classic Lemon Bars With Shortbread Crust Recipe
Video
Ingredients
For the crust:
- 2 sticks, , 112grams each (1 cup) butter, softened
- 1/2 cup sugar
- 2 cups flour
- 1/4 tsp salt
For the filling (curd):
- 4 large eggs
- 1 1/2 cups sugar
- 1/4 cup flour
- 2/3 cups lemon juice (fresh squeezed is recommen
Instructions
For the crust:
- Preheat oven to 350F.
- Line a 9×9 baking dish with parchment paper.
- In a food processor, process butter, sugar, flour and salt until crumbs are formed. You can do this by hand, incorporating the butter into the dry ingredients, but it si a little messy.
- Spread dough onto the baking dish in an even layer.
- Bake crust for 15 -18 minutes, until the edges are golden. Let it cool for 15 minutes.
For the filling:
- While the crust is baking, prepare the filling.
- In a bowl, whisk eggs and sugar. Add flour, whisk again, make sure there are no lumps. Add lemon juice and whisk to incorporate.
- Pour mixture over the crust.
- Bake for 30 minutes, until the top is set.
- Let it cool in the pan for 1 hour, then cover with foil and refrigerate for at least 2 hours.
- Remove from pan together with the foil.
- Slice into squares.
- Dust with powdered sugar and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Blackberry Cheesecake Bars With Shortbread Crust
Blood Orange Cheesecake Squares
Blood Orange Cheesecake Bars (Vegan and Gluten Free)
Good for you for not craving sweets! I’m sure that was a good and bad thing during your pregnancy! 🙂 These bars looks gorgeous, Mira! I love the shortbread crust and light flavor. Such a perfect dessert!
thanks Gayle! I’ve been eating a lot of sweets now though 🙂
Like little squares of sunshine! I bet these just melt in your mouth! Pinned!
These bars look like rays of sunshine! I love lemon bars, Mira, and these are perfection!
Made my Monday! Perfect squares! Pinned!
I can understand your obsession with lemon bars. They make me drool just thinking about them! They look gorgeous!
Mira these look insane! Pass me some! Pinned!
Wow! These bright and beautiful yellow squares look so pretty and so delicious. I bet they were just awesome.
Ha! I wish I hadn’t craved sweets during my pregnancies. All three of them, I was hitting up the Coke Slurpees like there was no tomorrow. 🙂
These are PERFECTION. And those pics? Amazing!! I’m seriously in awe over here.
I love a lemon dessert because it’s so pleasing to the palette and these are pretty too.
And now you have me craving lemon bars! 🙂
Mira these bars look insane – so funny how our bodies change during pregnancy – though if I’d have seen these when I was, I’d have eaten them ALL! 🙂