Classic Lemon Bars
User Reviews
5
Classic Lemon Bars
Description
This recipe starts with a shortbread crust made from melted butter, lemon-infused granulated sugar, vanilla extract, kosher salt, and all-purpose flour. The mixture forms a thick dough that bakes to a golden, lightly browned foundation with a crumbly and firm texture.
The lemon curd filling consists of granulated sugar combined with lemon zest, flour, eggs, vanilla extract, and freshly squeezed lemon juice. This mixture is whisked thoroughly then poured over the pre-baked crust. Baking allows it to set firm while retaining a bright, tangy lemon flavor that cuts through the richness of the crust.
Once cooled and sliced, the lemon bars offer a dessert that balances sweet, tart, creamy, and buttery elements. Their firm yet tender structure makes them easy to serve and enjoy.
For freezing, slice the cooled lemon bars and freeze them on parchment before wrapping individually. This preserves freshness for up to a month, with thawing recommended in the refrigerator overnight.
Ingredients
Shortbread Crust
- 1/2 cup granulated sugar 64g
- lemon zest of 1
- 1 cup unsalted butter 2 sticks, 227g, melted
- 2 tsp vanilla extract 10 mL
- 1/2 tsp kosher salt
- 2 cups all-purpose flour 256g
Lemon Curd Filling
- 2 cups granulated sugar 256g
- lemon zest of 2 lemons
- 1/2 tsp vanilla extract 2 mL
- 1/3 cup all-purpose flour 43g
- 6 egg large
- 1 cup lemon juice 237 mL
Instructions
- Optional Step: Gather all the granulated sugar and lemon zest into a medium sized bowl. Rub the zest and sugar between clean fingers, crumbling the zest with the sugar. Continue until zest is well mixed in with the sugar and the sugar is fragrant.
- Preheat the oven to 325 degrees F (165 degrees C). Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides. Set aside.
Shortbread Crust
- Mix the melted butter, 1/2 cup (64g) lemon sugar, vanilla extract, and salt together in a medium bowl with a rubber spatula. Add flour and stir until the dough is thick and well combined.
- Press shortbread dough firmly onto the parchment in your baking pan, making sure the layer is flat and even. Bake for 20 minutes or until the edges are lightly browned.
Lemon Curd Filling
- Whisk the 2 cups (256g) lemon sugar and 1/3 cup (43g) flour together in a large bowl. Whisk in the eggs, vanilla, and lemon juice and mix until thoroughly combined.
- Pour lemon curd filling over the crust. Bake the bars for 22-25 minutes or until the center is set and no longer jiggles.
- Remove pan from the oven and cool completely until room temperature in pan, about 3 hours. Cover with plastic wrap (don't let it touch the lemon curd) and let cool in the refrigerator for 2-3 hours, until completely chilled.
- Once chilled, lift the bars out of the pan using the hanging parchment paper to cut with a large knife. To make clean squares, wipe the knife with a clean damp towel between each cut. Dust with powdered sugar and cut into squares before serving.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 1 week.
Notes
- Freeze sliced lemon bars on parchment paper before wrapping to prevent sticking and preserve freshness.
- Store frozen lemon bars in a freezer-safe bag for up to one month.
- Thaw frozen bars overnight in the refrigerator before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12squares
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 153kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 96mg | 32% |
| Sodium | 153mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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