Super Easy Lemon Bars feature a tart and tangy lemon custard filling, and a buttery shortbread crust. These citrusy treats are ideal for sharing with family, friends, and coworkers throughout the year.
PREP TIME: 25 minutes
COOK TIME: 48 minutes
CHILL TIME: 1 hour
½ cup Unsalted Butter (room temperature)
1 cup All-Purpose Flour
¼ cup Powdered Sugar
LEMON CURD FILLING
½ cup Lemon Juice (2-3 lemons)
1 tablespoon Lemon Zest (finely grated)
3 Large Eggs (room temperature)
1 ½ cups Granulated Sugar
½ cup All-Purpose Flour (sifted)
Powdered Sugar (for dusting)
Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Set to the side.
If you’d like, you can spray the pan, then place a parchment paper sling into the pan which can help make for easier cutting later. To prevent the sides from collapsing into the bars during baking, you can place a binder clips on top of the paper.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat together the unsalted butter, all-purpose flour, and powdered sugar until the shortbread bottom layer forms. It will resemble light yellow loose crumbs. Pat the shortbread layer into the bottom of the prepared 8″ x 8″ pan. Then place in the freezer or refrigerator for about 10-15 minutes to chill. You can skip the chilling if you’re using a glass baking dish. ½ cup Unsalted Butter,1 cup All-Purpose Flour,¼ cup Powdered Sugar
While the shortbread layer chills, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
Place the pan in the oven and bake for 15-18 minutes at 350ºF or until it’s light golden brown.
Remove from the oven and allow to cool slightly while you prepare the lemon curd filling. You can choose to leave the oven on, or you can turn it off while you make the lemon curd filling. If you turn it off, remember to preheat it again to 350ºF.
LEMON CURD FILLING
Grate a lemon with a fine grater, adding the zest to a small bowl. Then cut each lemon in half and with a lemon juicer, squeeze out the lemon juice from each lemon. Sift the all-purpose flour into a small bowl.
Using a hand mixer or a stand mixer fitted with a whisk attachment, mix together the lemon juice, lemon zest, eggs, granulated sugar, and all-purpose flour on medium-high speed until well blended.
½ cup Lemon Juice,1 tablespoon Lemon Zest,3 Large Eggs,1 ½ cups Granulated Sugar,½ cup All-Purpose Flour
Pour the lemon curd filling into the slightly cooled crust, then place back into the oven to bake for 25-30 minutes at 350ºF or until the top is almost set with the center jiggling a little. I recommend checking on them at the earliest recommended baking time to start.
Note: Leaving them in too long can cause a thin crust to form over the top. The lemon bars are still good though if this happens!
Remove from the oven and allow lemon bars to cool completely. Then cover and place into the refrigerator to chill and set for a minimum of 1 hour (overnight is my preference). When ready to serve, dust with powdered sugar and cut using a well-sharpened knife.
Keep lemon bars stored in an airtight container in the refrigerator for up to 5 days.