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4 from 21 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
Servings: 9 Bars
Author: Kim Lange

Ingredients

Shortbread Crust

  • 1/2 cup unsalted butter softened
  • 1/4 cup white granulated sugar
  • 1 cups all-purpose flour
  • Pinch or two of salt

Lemon Curd Filling

  • 3 eggs beaten
  • 1 1/3 cups white sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup lemon juice or 3 large lemons squeezed
  • Optional: 2 tablespoons lemon zest
  • powdered sugar for dusting

Instructions

  • Preheat oven to 350 degrees and set aside an 8x8 pan sprayed with cooking spray. 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 25 to 30 minutes, until the filling is set by touching top of bars and not jiggly.
  • Let cool to room temperature.and dust with powdered sugar.
  • Cut lemon bars into squares or triangles and dust tops with powdered sugar. Addictive!!!

Notes

Double recipe for a 9x13 pan.