Lemon Bars – If you’re looking for a light and refreshing dessert that is easy to make, then you’ll love this recipe for Super Easy Lemon Bars! The combination of the buttery shortbread crust and tangy lemon curd filling creates the perfect balance of flavors that will leave your taste buds craving more. This recipe is perfect for any occasion and is sure to impress your family and friends.
Every time my husband sees me making these Super Easy Lemon Bars, he gets excited because he knows he’s in for a delicious treat. These lemon bars have become a staple in our household, and I love how easy they are to make. I remember the first time I made them for a family gathering, and everyone was asking me for the recipe. I knew I had found a winner! These lemon bars are perfect for summer picnics, potlucks, and any occasion where you want to impress your guests with a sweet and tangy dessert.
Why This Super Easy Lemon Bars Recipe is a Must-Try?
- Simple and easy-to-follow recipe that even beginners can make
- The perfect balance of sweet and tangy flavors that will leave you wanting more
- Uses simple ingredients that you probably already have in your pantry
- The shortbread crust is buttery and crumbly, making it the perfect base for the lemon curd filling
- You can make these lemon bars ahead of time, so they’re perfect for entertaining
Ingredients:
For the Shortbread Crust:
- 113g (1/2 cup) unsalted butter, at room temperature
- 125g (1 cup) all-purpose flour
- 30g (1/4 cup) powdered sugar
For the Lemon Curd Filling:
- 118ml (1/2 cup) fresh lemon juice (from 2-3 lemons)
- 1 tablespoon finely grated lemon zest
- 3 large eggs, at room temperature
- 300g (1 1/2 cups) granulated sugar
- 62g (1/2 cup) all-purpose flour, sifted
Powdered sugar, for dusting
Directions:
Shortbread Crust:
Lightly spray an 8″ x 8″ baking pan with a flour-based baking spray.
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.
Place the pan 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.
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.
Lemon Curd Filling:
Grate a lemon with a fine grater, adding the zest to a small bowl.
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.
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. Leaving them in too long can cause a thin crust to form over the top, but the lemon bars are still good though if this happens!
Remove from the oven and allow the lemon bars to cool completely.
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.
Enjoy your Super Easy Lemon Bars!
Notes:
- Make sure your butter is at room temperature before starting. This will help it cream more easily with the flour and sugar.
- Be sure to sift your flour before adding it to the lemon curd filling. This will help prevent lumps and ensure a smoother consistency.
- You can use a glass baking dish instead of an 8×8 inch baking pan, but keep in mind that the bars may cook faster and be slightly thinner.
- To make the bars gluten-free, you can use a gluten-free flour blend instead of all-purpose flour.
- If you want to add an extra touch of sweetness to the bars, you can sprinkle a bit of granulated sugar over the top before baking.
In conclusion, these super easy lemon bars are a perfect treat for any occasion. The tangy and sweet lemon curd filling pairs perfectly with the buttery shortbread crust, making them a crowd-pleaser for any lemon dessert lover. Plus, the simple recipe makes it easy to whip up a batch for your next gathering or just for a special treat at home. Give this recipe a try and enjoy the bright and refreshing flavors of these delightful lemon bars.
FAQ
Can I make these bars ahead of time?
Yes, you can make the bars up to 2-3 days in advance and store them in the refrigerator until ready to serve.
Can I freeze these bars?
Yes, you can freeze the bars for up to 2-3 months. Be sure to wrap them tightly in plastic wrap or foil and place in an airtight container.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for this recipe, as it provides the best flavor. However, if you don’t have fresh lemons on hand, you can use bottled lemon juice as a substitute.
Can I use a different type of citrus for the filling?
Yes, you can try using lime, grapefruit, or orange juice in place of the lemon juice for a different flavor.
Can I make this recipe vegan?
This recipe calls for eggs, so it is not vegan as written. However, you can try using a vegan egg substitute or experimenting with a vegan lemon bar recipe.
Lemon Bars
Ingredients
For the Shortbread Crust:
- 113 g 1/2 cup unsalted butter, at room temperature
- 125 g 1 cup all-purpose flour
- 30 g 1/4 cup powdered sugar
For the Lemon Curd Filling:
- 118 ml 1/2 cup fresh lemon juice (from 2-3 lemons)
- 1 tablespoon finely grated lemon zest
- 3 large eggs at room temperature
- 300 g 1 1/2 cups granulated sugar
- 62 g 1/2 cup all-purpose flour, sifted
- Powdered sugar for dusting
Instructions
Shortbread Crust:
- Lightly spray an 8" x 8" baking pan with a flour-based baking spray.
- 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.
- Place the pan 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.
- 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.
Lemon Curd Filling:
- Grate a lemon with a fine grater, adding the zest to a small bowl.
- 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.
- 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. Leaving them in too long can cause a thin crust to form over the top, but the lemon bars are still good though if this happens!
- Remove from the oven and allow the lemon bars to cool completely.
- 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.
- Enjoy your Super Easy Lemon Bars!
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