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Easy Lemon Bars with Crisp Shortbread Crust Recipe

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3.8 from 8 reviews

These Easy Lemon Bars feature a crisp, golden shortbread crust topped with a smooth, tangy lemon curd filling made from fresh lemon juice and zest. Perfectly balanced between sweet and tart, these bars are a classic American dessert that sets beautifully after baking and chilling. Ideal for any occasion, they are easy to prepare and irresistibly delicious.

  • Total Time: 5 hours 15 minutes
  • Yield: 16 bars

Ingredients

For the Shortbread Crust

  • 9 tablespoons unsalted butter, room temperature (125 g)
  • 1/3 cup + 1 tablespoon granulated sugar (78 g)
  • 1 teaspoon vanilla bean paste
  • 1 1/4 cup + 2 tablespoons all-purpose flour (166 g)
  • 1/4 teaspoon fine sea salt

For the Lemon Curd Filling

  • 1 cup granulated sugar (200 g)
  • Zest of 1 lemon
  • 1 tablespoon all-purpose flour (10 g)
  • 1 teaspoon cream of tartar (3 g)
  • 3 large eggs (165 g total)
  • 3 large egg yolks (54 g total)
  • 2/3 cup fresh lemon juice (157 g)
  • Powdered sugar, for dusting the tops

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper, ensuring the paper covers all four sides for easy removal of the bars later. Set aside.
  2. Make the Shortbread Dough: In a stand mixer bowl, cream together the room-temperature unsalted butter, granulated sugar, and vanilla bean paste until the mixture is combined and fluffy, about 3 minutes.
  3. Add Dry Ingredients for Crust: Add the all-purpose flour and fine sea salt to the butter mixture. Mix on low speed until the dough forms pea-sized crumbles. Evenly press the shortbread dough into the prepared pan, then dock the bottom with a fork to prevent bubbling during baking.
  4. Bake the Shortbread: Bake the crust at 350°F (180°C) for 18-25 minutes or until the edges turn golden brown. Remove from oven and set aside to cool slightly while making the filling.
  5. Prepare the Lemon Filling: In a small pot, rub the lemon zest into the granulated sugar to release the oils and fragrance. Whisk in the all-purpose flour and cream of tartar until combined.
  6. Add Eggs and Lemon Juice: Whisk the eggs and egg yolks into the sugar mixture, followed by the fresh lemon juice. Place the pot over medium-low heat and cook the filling, stirring constantly to prevent curdling, until it thickens and reaches 160°F (71°C).
  7. Strain and Pour Filling: Remove the pot from heat and strain the lemon curd through a fine-mesh sieve into a large bowl to remove any lumps. Pour the smooth lemon curd evenly over the baked shortbread crust.
  8. Bake the Lemon Bars: Return the filled pan to the oven and bake at 350°F (180°C) for 15-20 minutes or until the filling is set but still slightly jiggly in the center.
  9. Cool and Chill: Let the bars cool on a wire rack for 2 hours. Then refrigerate for a minimum of 2-3 hours or preferably overnight to allow the filling to fully set.
  10. Serve: Using a sharp knife wiped clean between cuts, cut the lemon bars into 16 squares. Dust the tops with powdered sugar just before serving and enjoy your classic lemon bars!

Notes

  • Measure flour using the spoon-and-level method to ensure accurate quantity and a tender crust.
  • Using fresh lemon juice and zest gives the best bright lemon flavor in the filling.
  • Docking the shortbread crust prevents bubbling during baking, helping it to stay flat and crisp.
  • Straining the lemon curd filling removes any cooked egg bits for an ultra-smooth texture.
  • Chilling is essential for the lemon bars to set properly and slice cleanly.
  • Store leftover bars in an airtight container in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 4 hours 35 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/easy-lemon-bars-with-crisp-shortbread-crust-recipe/