Super Easy Lemon Bars (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
½ cup Unsalted Butter, room temperature
02 -
1 cup All-Purpose Flour
03 -
¼ cup Powdered Sugar
→ Lemon Curd Filling
04 -
½ cup Lemon Juice, freshly squeezed (from 2–3 lemons)
05 -
1 tablespoon Lemon Zest, finely grated
06 -
3 Large Eggs, room temperature
07 -
1 ½ cups Granulated Sugar
08 -
½ cup All-Purpose Flour, sifted
09 -
Powdered Sugar, for dusting
# Instructions:
01 -
Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Optionally, use a parchment paper sling to ease removal. Secure parchment paper with binder clips if needed.
02 -
Using a hand or stand mixer fitted with a paddle attachment, combine unsalted butter, all-purpose flour, and powdered sugar until the mixture forms light yellow loose crumbs. Press into the bottom of the prepared pan and chill in the freezer or refrigerator for 10–15 minutes. Preheat oven to 350°F.
03 -
Bake the chilled crust for 15–18 minutes at 350°F, or until light golden brown. Remove from oven and allow to cool slightly.
04 -
Grate lemon zest and squeeze lemon juice into a small bowl. Sift the all-purpose flour. Using a hand or stand mixer fitted with a whisk attachment, blend lemon juice, lemon zest, eggs, granulated sugar, and flour until smooth.
05 -
Pour the filling over the slightly cooled crust and bake for 25–30 minutes at 350°F, or until the top is mostly set but slightly jiggles at the center. Avoid overbaking to prevent a top crust from forming.
06 -
Cool the bars completely, then cover and refrigerate for at least 1 hour or overnight for best results.
07 -
Dust chilled bars with powdered sugar and cut using a sharp knife. Store in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
Overbaking can cause a thin crust to form; dusting with powdered sugar will still yield a great result.
02 -
Prevent powdered sugar from melting by using non-melting varieties like King Arthur’s.
03 -
Gently remove bars using a parchment sling for cleaner cuts.