Easy Lemon Bars Recipe

This very easy Lemon Bars recipe carefully and perfectly balances the luscious tangy sweetness of the lemon curd with the crisp almost crumbly, buttery shortbread crust. Dust it with powdered sugar and you are ready with a picture-perfect and divine dessert for a family dinner or a potluck!

I can smell and hear and almost taste Spring! And it is a very happy positive feeling. Especially during these crazy times, any flicker of hope and positivity is a wonderful thing. Hold it with both hands and never let it go!

And of course one of the things that brings the freshness of spring is Lemons. There is just something about the bright lemon yellow hue that makes you feel all sunshiny and bright.

Moving halfway across the world made me understand and appreciate the freshness of spring… and of lemons. These days I feel excited when I see lemons, especially now that Spring is almost here. And I feel more excited when I have scheduled to bake something with lemon… like this easy Lemon Bars Recipe!

How to make this easy Lemon Bars Recipe

Lemon Bars or Lemon Squares Ingredients

Flour: If you will notice, flour is used in both layers. Because it gives structure to the baked goodies. So in this Lemon bars recipe, it is the base of the shortbread providing the overall structure. They do the same in the Lemon filling – more on to hold it up together, working with the egg and the sugar.

Sugar: It does not only sweeten but also helps to keep it together. If reduced, the filling will be too wet or too sour. I was initially doubtful about the amount of sugar in the lemon filling. I added sugar in 1/4 cup increments until I found that perfect sweetness. Lemon is sour and tangy so you need to find that perfect balance with sugar to get the best Lemon Bars. After all this is a dessert. Other recipes actually put more sugar – up to 1.5 cups for the same recipe. If you want it really really sweet, then by all means.

Cold Butter: I want my shortbread crust to have that crisp and almost (but not quite) crumbly shortbread texture so I opted for cold Butter. The correct term is actually mealy crust. I cut the butter in smaller pieces or chunks (to make it easy to mix) then put it back in the fridge. I only take it out right before I mix the crust. If you want a flaky crust, you don’t need cold Butter. Melted is actually even preferred. I will add below the alternative instructions if the second option is your kind of crust. Note: I use this mealy technique when I do tarts or pie crust when I don’t want to risk a soggy bottom. Usually you use it for fresh or cooked fruit versions that are usually wet.

Cornstarch: And because of how I want my crust, this is a must. Cornstarch helps create a crumbly and tender texture for this easy lemon bars recipe. Again, if you prefer a different crust, you can skip cornstarch. I also discussed the properties of cornstarch and when and where to use them in my Science of Baking articles.

Salt: Many think that salt is just to provide the balance with the sweetness in baked goodies. Salt actually provides structure as well. Now you know, you will never wonder why all the baking ingredients has a half-teaspoon to a teaspoon (sometimes up to 1 1/2 teaspoons which is what I use in my Bread Recipes – for every 4 cups flour).

Eggs: The proteins in egg provides the main structure for the Lemon curd filling. Without it, it will not set. Flour and sugar as discussed, also provides structure but they are limited to thickening your mixture – and you can get a pudding, not a Lemon bar. By the way, it is normal for your Lemon curd to have white bubbles on top. It’s the air from the eggs rising to the surface. Apparently some will have it, some won’t. Don’t worry, it doesn’t affect the taste plus you cover it with powdered sugar anyway.

Lemon Juice and Zest: This is a Lemon dessert so the Lemon is the highlight and the star so give it the spotlight that it deserves by only using freshly squeezed Lemon juice. Plus you need the Lemon zest anyway so you really need fresh lemons. The zest provides texture and additional layer of flavour.

Vanilla Extract (not in this recipe): I saw some recipes that added vanilla. (Yes I did extensive research and trials before I decide that this is worthy of a post). If you have read my other posts and recipes, I try to streamline my flavours. If I feel that it will not contribute much to the flavour, I skip it. Having said that, don’t let me stop you from adding Vanilla Extract. For me, I am just focusing on the Lemon flavour in this Lemon Bars recipe so everything is secondary.

Instructions

There are two parts to making this very easy Lemon Bars Recipe. First, is the shortbread crust and then the ultra luscious Lemony goodness filling.

Make the Shortbread Crust

1. Adjust the oven rack to the middle position and preheat the oven to 350°F.
2. Line a 9-by-9-inch baking pan (I actually used an 8-by-8 inch pan here as I wanted the Lemon Curd filling to be thicker) with heavy-duty aluminum foil. Push the foil neatly into the corners and up the sides of the pan (with enough overhang to be used as handles later to lift the bars out of the pan). Use two pieces if necessary to ensure that the foil overlaps all edges. Spray the foiled pan with nonstick cooking spray.
3. Fit the food processor with the blade attachment. Put the flour, cornstarch, salt and powdered sugar in the bowl of the food processor and mix for a few seconds.
4. Add the cold butter and pulse/mix to blend for about 10 to 15 seconds. Or until the mixture resembles a coarse meal (see picture above).
5. Transfer the mixture into the prepared pan. Press firmly with your fingers to build the crust ensuring you have an even layer. Build up a thin edge around the sides, about 3/4 to 1 inch. This will help keep all the filling within the crust (and not spilling beneath or to the bottom of the prepared crust). Refrigerate for 30 minutes or freeze for 15 minutes.
6. Bake the crust for 15 to 20 minutes at 350°F or until it starts to turn golden brown.

Alternative: If you prefer a firmer and more doughy crust, follow this:

• In a bowl, whisk together the flour with the powdered sugar and salt, then add the melted butter and mix until well-combined. Alternately, you can use a stand mixer with a paddle attachment. Put together all the ingredients and mix until thoroughly combined.
•  If you want to add Vanilla Extract, add with all the ingredients and mix.

Make the Lemon Curd Filling

1. While the crust is baking in the oven, prepare the filling ingredients by beating 4 large eggs in a big bowl. When the eggs are well beaten, whisk in the sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain. Expert Tip: To minimize having lumps, you can whisk together the flour and sugar first before adding to the wet ingredients. This way, the flour dissolves better.
2. Take out the crust from the oven when it is ready. Give the Lemon filling mixture a quick stir to ensure that everything is incorporated well. Pour over the lightly golden brown crust.
3. Return the pan right away into the oven and bake for another 35-40 minutes or until the topping is set.
4. Let the Lemon bars cool down completely to room temperature. This could take several hours as the Lemon curd filling retains a lot of heat.
5. When it has cooled down completely, use the foil/parchment paper overhang to lift the baked Lemon Square out of pan and onto a cutting board. Carefully loosen the foil/parchment paper from the edges of the crust as the crust will be a bit crumbly. Using a sharp knife, cut into desired size (or shape:) ).
6. Dust the Lemon bars with powdered sugar and serve. If you are not serving it immediately, don’t put powdered sugar yet. Store the Lemon squares in an air-tight container. It can lasts up to 5 days in the fridge.
7. Right before serving, dust with icing sugar. The Lemon bars can be enjoyed chilled or at room temperature.

Important Note: I really wanted by Lemon Curd filling thicker than most Lemon Bars recipe you will see or find online. If you want the thinner filling (but why? I am joking. I understand that some prefer it that way), follow this measurements for the Lemon Curd Filling:

• 3 eggs
• 3/4 cup Granulated Sugar (1 cup sugar is also fine or up to 1 1/4 cup if you want it sweeter)
• 1 1/2 tablespoons Lemon Zest
• 1/3 cup Lemon Juice
• 1/3 cup All-Purpose Flour

Expert Tips

• ALWAYS use fresh lemon juice! Lemons are the star in the recipe so you want them to shine in their most natural form.
• Line your baking dish with foil or parchment paper to make it easy to pull it out of the pan in one form. Don’t forget to grease as well.
• I saw some suggesting parchment paper and glass pan as foil and/or metal pan apparently leave a metallic taste. In my multiple trials, I never encountered that using foil and metallic pan.
• I used foil (also) as it’s easier to push them neatly into the corners of the pan – and maintain the shape (compared to parchment paper). I need the crust to follow the same contour to hold the shape better. Thus, option of foil or parchment paper will be up to you.
• Cut with a very sharp knife making sure you cut through the crust. You want to ensure that you cut cleanly your Lemon bars. If you want to level up and want the cut to be clean, wipe the knife clean with a damp cloth or paper towel after each cut. The knife picks up crumbs and lemon curd after each cut so you want to remove them each time.
• If you want your Lemon Bars to have a softer top, take them out of the oven even if the top isn’t firm yet. Just make sure that there is no more liquid or wet spots – and it will jiggle a little bit. It will continue to set when it cools down. Allow enough time for the bars to cool down. Never rush it. It needs the chill time to set beautifully.
• Lemon bars are great dessert to make ahead of time (so you won’t have to rush the cooling time as well). After they cooled down, cut them up and store in the fridge for up to 5 days. Then dust with powdered sugar right before serving. They are enjoyable both at room temp and chilled.
• If you want to store them longer, they can also be frozen. Cut them up to serving sizes, wrap individually and store in your freezer for up to three months. Thaw overnight in the fridge what you need and dust with powdered sugar right before serving.

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Easy Lemon Bars Recipe

Cooking Method: Baking Cuisine: American, European, Western Courses: Snacks, Baked Goodies, Bars, Desserts, Treats Recipe Keys: Corn Free Nut Free Soy Free

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Rest Time 3 hrs Total Time 4 hrs 5 mins

Servings: 16 Calories: 136

Best Season: Spring

Description

This very easy Lemon Bars recipe carefully and perfectly balances the luscious tangy sweetness of the lemon curd with the crisp almost crumbly, buttery shortbread crust.

Ingredients

Scale

1/2x 1x 2x 3x

Shortbread Crust

• 1 cup All-Purpose Flour
• ¹⁄₃ cup Icing or Powdered Sugar
• ¹⁄₂ cup Butter
• 2 tbsps Cornstarch (See Note 1)
• ¹⁄₂ tsp Salt

Real Lemon Curd Filling

• 4 large Eggs (See Note 2)
• 1 cup Granulated Sugar
• ¹⁄₂ cup All-Purpose Flour
• ¹⁄₂ cup Lemon Juice (See Note 3)
• 2 tbsps Lemon Zest

Instructions

Video

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Make the Shortbread Crust

1. Adjust the oven rack to the middle position and preheat the oven to 350°F.

2. Line a 9-by-9-inch baking pan with heavy-duty aluminum foil (See Note 4). Push the foil neatly into the corners and up the sides of the pan (with enough overhang to be used as handles later to lift the bars out of the pan). Use two pieces if necessary to ensure that the foil overlaps all edges. Spray the foiled pan with nonstick cooking spray.

3. Fit the food processor with the blade attachment. Put the flour, corn starch, salt and powdered sugar in the bowl of the food processor and mix for a few seconds.

4. Add the butter and pulse/mix to blend for about 10 to 15 seconds. Or until the mixture resembles a coarse meal.

5. Transfer the mixture into the prepared pan. Press firmly with your fingers to build the crust ensuring you have an even layer. Build up a thin edge around the sides, about 3/4 to 1 inch. This will help keep all the filling within the crust (and not spilling beneath or to the bottom of the prepared crust. Refrigerate for 30 minutes or freeze for 15 minutes.

6. Bake the crust for 15 to 20 minutes at 350°F or until it starts to turn golden brown.

Make the Lemon Curd Filling

1. While the crust is baking in the oven, prepare the filling ingredients by beating 4 large eggs in a big bowl. When the eggs are well beaten, whisk in the sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.

2. Take out the crust from the oven when it is ready. Give the Lemon filling mixture a quick stir to ensure that everything is incorporated well. Pour over the lightly golden brown crust.

3. Return the pan right away into the oven and bake for another 35-40 minutes or until the topping is set.

4. Let the Lemon bars cool down completely to room temperature. This could take 3-4 hours as the lemon curd filling retains a lot of heat.

5. When it has cooled down completely, use the foil/parchment paper overhang to lift the baked Lemon Square out of pan and onto a cutting board. Carefully loosen the foil/parchment paper from the edges of the crust as the crust will be a bit crumbly. Using a sharp knife, cut into desired size (or shape).

6. Dust the Lemon bars with icing sugar and serve.

   If you are not serving it immediately, don't put powdered sugar. Store the Lemon squares in a covered container in the refrigerator for up to 5 days.

7. Right before serving, dust with icing sugar. The Lemon bars can be enjoyed chilled or at room temperature.

Nutrition Facts

Serving Size 1/16

Servings 16

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Amount Per Serving

Calories 136kcal

Calories from Fat 12kcal

% Daily Value *

Total Fat 1g2%

Cholesterol 53mg18%

Sodium 18mg1%

Potassium 43mg2%

Total Carbohydrate 28g10%

Dietary Fiber 0.01g1%

Sugars 15g

Protein 3g6%

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Vitamin A 1 IU

Vitamin C 6 mg

Calcium 2 mg

Iron 5 mg

Vitamin D 1 IU

Vitamin E 1 IU

Thiamin 9 mg

Riboflavin 8 mg

Niacin 5 mg

Vitamin B6 2 mg

Folate 9 mcg

Vitamin B12 3 mcg

Pantothenic Acid 2 mg

Phosphorus 4 mg

Magnesium 2 mmol

Zinc 2 mcg

Selenium 14 mg

Copper 2 mg

Manganese 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. source: https://nutritiondata.self.com

Notes

1. If you don't want a crisp but tender and almost crumbly crust, skip the cornstarch. (Also, read more above about the difference of the crusts and the alternative instructions).
2. This recipe is for a thicker Lemon Curd filling. If you want a thinner one, see above for alternative measurements.
3. I suggest to use freshly squeeze Lemon juice as the flavour is noticeable.
4. I have my reasons for choosing foil (see above) but you can use parchment paper instead.

Keywords: easy lemon bars recipe, lemon squares recipes, lemon curd rec, recipe for lemon curd, desserts with lemon curd