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4.27 from 15 votes

Best Lemon Bars

The rich tartness of the gooey lemon curd filling, the sweetness of the powdered sugar, the flaky buttery shortbread crust…*sigh* They practically "melt-in-your-mouth".
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Author: Kim Lange


Shortbread Crust

  • 2 cups unsalted butter softened
  • 1/2 cup white granulated sugar
  • 2 cups all-purpose flour
  • Pinch or two of salt

Lemon Curd Filling

  • 6 eggs beaten
  • 3 cups white sugar
  • 1 cup all-purpose flour
  • 1 cup lemon juice
  • Optional: 2 tablespoons lemon zest
  • powdered sugar for dusting


  • Preheat oven to 350 degrees and set aside a 13x9 pan sprayed with cooking nspray. You can also line with parchment or tin foil and spray with cooking spray.

Shortbread Crust

  • With an electric mixer, beat the butter and sugar together until light and creamy, about 2-3 minutes on high.
    Add flour and salt and mix until the dough comes together.
    Press evenly into the prepared sheet pan, building up a 1/2-inch edge on all sides and bake until it just starts to turn golden brown, 15-20 minutes.

Lemon Curd Filling

  • While the crust is baking, in another bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. 
  • Pour lemon curd filling over the crust and bake for 30 to 35 minutes, until the filling is set. 
  • Let cool to room temperature.and dust with powdered sugar
  • Cut lemon bars into squares or triangles and dust tops with powdered sugar. Addictive!!!