A perfectly balanced sweet and tart lemon curd is layered between a buttery shortbread crust and powdered sugar. This Lemon Bars recipe is simply the best!
Prep Time30 minutesmins
Cook Time45 minutesmins
Cool time1 hourhr
Total Time2 hourshrs15 minutesmins
Course: Dessert
Cuisine: American
Keyword: lemon bars, lemon curd, lemon dessert
Servings: 9Bars
Calories: 507cal
Author: Amy Desrosiers
Cost: $3
Equipment
8" x 8" baking dish
parchment paper
measuring cup
measuring spoons
Whisk
Zester
juicer
chef's knife
cutting board
Wooden Spoon
Ingredients
Shortbread Crust
1cupunsalted buttersoftened
2cups all-purpose flour
½cupgranulated sugar
½teaspoonlemon zest
Lemon filling
⅔cupfresh-squeezed lemon juice
1teaspoonlemon zest
4largeeggs
1 ½cupsgranulated sugar
⅓cupall-purpose flour
2tablespoonspowdered sugar For dusting cooled bars.
Instructions
Preheat oven to 350°F. Line an 8 x 8 pan with parchment paper.
In a large bowl, mix softened butter, lemon zest, flour, and sugar. Dough will be thick and should spread nicely into the bottom of your parchment-lined pan.
Place pan on the middle rack of the oven and bake for 20-25 minutes, or until crust is firm to the touch, and golden-brown in color.
In a medium bowl, whisk sugar, lemon juice, eggs, flour, and zest. Pour over baked crust, and return pan to the oven for an additional 25 minutes. Top layer will be thick, and center will be jiggly.
Cool bars in the pan for one hour before removing the parchment paper lined bars. See notes for cutting tips. Sprinkle powdered sugar over the top of the cooled bars before serving.
Notes
Nutritional values may vary and are meant to be a guide.