Creamy Lemon Bars Recipe

The best lemon bars from scratch, lemon bar recipe easy.

4.72 from 7 votes

This Shortbread Lemon Bars Recipe has a thick and creamy lemon curd filling baked over a buttery shortbread crust. They’re easy, delicious and always a favorite.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: people

Calories: 360kcal

Author: The Carefree Kitchen

Ingredients

Shortbread Crust for Lemon Bars

1/2 cup butter room temperature
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt

Lemon Custard for Lemon Bars

1 cup lemon juice fresh
1 ½ tablespoons lemon zest (3-4 large lemons)
1 ½ cups sugar
1/4 cup all-purpose flour
4 large eggs
1/4 cup powdered sugar (for finishing)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Spray a 9" x 9" baking dish with nonstick cooking spray, then line the inside with parchment paper. Make sure the parchment paper overlaps the edges so they can be easily lifted. Set aside.
In a food processor, combine the butter, flour, sugar and salt and pulse together until the mixture is combined and slightly crumbly. Pat the shortbread dough evenly into the bottom of the prepared baking dish.
Bake the crust in a preheated oven for about 12 minutes, or until just golden brown on the edges. Remove from oven and set aside to cool.
Meanwhile, combine the lemon juice, lemon zest, sugar, flour, and eggs in a large bowl and whisk to combine.
When the shortbread crust is baked, whisk the lemon custard gently, making sure there aren't any lumps, then pour on top of the warm shortbread crust.
Place the baking dish back into the oven and bake for an additional 20 minutes, or until the lemon custard is set and the edges of the lemon bars are slightly golden brown.
Remove the lemon bars from the oven and let them cool completely. Once cooled, lift them out of the pan using the edges of the parchment paper and dust with powdered sugar. Cut into squares and enjoy!

Video

Notes

Refrigerator: store lemon bars in an airtight container in the fridge for up to 1 week.

Freezer: Wrap individual bars in parchment paper and place them in a freezer. Transfer to freezer bags and they can last for up to 3 months in the freezer.

Nutrition