Easy Lemon Bars with a Buttery Shortbread Crust
These classic Lemon Bars are the perfect balance of tart and sweet, featuring a thick, buttery shortbread crust and a silky smooth lemon curd topping.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
FOR THE CRUST:
2 sticks (1 cup) butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp salt
FOR THE FILLING:
4 large eggs
1 1/2 cups sugar
1/4 cup flour
2/3 cups lemon juice (fresh squeezed)
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper.
2. In a food processor, process the crust ingredients (butter, sugar, flour, salt) until fine crumbs form. Press firmly into the bottom of the prepared dish.
3. Bake crust for 15-18 minutes until edges are lightly golden. Let cool for 15 minutes.
4. While the crust cools, whisk together eggs and sugar in a large bowl. Add flour and whisk until no lumps remain. Stir in fresh lemon juice.
5. Pour the lemon mixture over the warm crust and return to the oven.
6. Bake for 30 minutes or until the center is set.
7. Let cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
8. Lift from the pan using the parchment paper, slice into squares, and dust with powdered sugar.
Notes
Use fresh lemons for the best flavor—bottled juice can be too metallic.
Ensure your butter is truly softened to room temperature for the crust.
Chill time is essential for clean slices.