These Lemon Bars with a shortbread crust and lemon-flavored custard are the perfect dessert. If you are a fan of lemon, this Lemon Bar Recipe is a must-try! The perfect combination of tangy citrus and buttery crust makes every bite incredibly flavorful.
LEMON BARS WITH SHORTBREAD CRUST
These lemon bars are perfect for picnics and spring brunches. They’d be a fantastic Easter dessert. If lemon isn’t your thing or you want a change, you can easily substitute other fruits in these bars. Grapefruit, orange, lime, and blood orange are all excellent substitutes. These bars have a crisp golden base and a sweet-tart lemon-flavored custard that the whole family will enjoy.
Ingredients:
Shortbread Crust:
- All-Purpose Flour
- Salt
- Unsalted butter
- Vanilla extract
- Confectioners sugar is also known as (Powdered sugar)
Lemon Custard:
- Eggs
- Granulated sugar
- Lemon zest
- Lemon juice
- Vanilla extract
How to Make these Lemon Bars
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Using parchment paper, line the bottom and sides of a 9 x13 baking pan, allowing an overlap on the edges to lift the final bars out (which makes cutting easier!). If you use a smaller baking pan, the bars will be considerably thicker and take much longer to bake.
The Crust:
To prepare this shortbread crust, you’ll only need five ingredients. It’s also possible that you already have these ingredients on hand in your pantry! Butter, flour, vanilla, salt, and sugar. Just those simple ingredients combine to create one of the most delicious buttery crust for a variety of exquisite desserts and sweet bites.
The first step is to sift the all-purpose flour, salt, and powdered sugar into a mixing bowl and whisk to combine.
Then, combine the melted butter and vanilla extract and pour over the flour mixture. The dough will be grainy and thick.
Next, press the dough firmly into the prepared baking pan, ensuring the crust layer is nice and even. Bake at 350˚F for 18-20 minutes or until lightly browned the edges are. Remove from the oven.
In a large mixing bowl, combine the sugar and lemon zest. I decided to mix it in a food processor but whisking it works. This lemon-infused sugar is key to this dessert.
Continue by adding the eggs and lemon juice. Give the mixture a good whisk until all is fully incorporated. Then, pour the filling onto the warm crust base and bake for 18-20 minutes, or until the middle is firm and jiggle-free.
Remove the pan from the oven and let it cool completely for a room temperature bite, or if it is your preference, stick it in the refrigerator until pretty chilled.
Once it has cooled, lift the parchment paper out of the pan using the overhang on the sides. Sometimes cracking is inevitable. If yours comes out with some cracks like mine, no worries. Dust with confectioners’ sugar and cut into squares before serving.
Serve – Cut into squares and enjoy
TIPS
- To avoid overbaking, bake lemon bars at a lower temperature.
- Do not use metal to avoid a slightly metallic flavor in the lemon bars. it’s best to use glass or ceramic.
- To balance out the sweetness of the sugar, add a touch of salt and a dash of vanilla extract.
- Before placing the filling on top of the warm crust, prick it with a fork. Steam must escape in order for the crust to stay in place.
- It’s normal to see air bubbles and brown spots.
It’s typical for air bubbles to rise to the surface while baking. The bubbles are the result of whisking the eggs. The brown spots are caused by the bubbles rising above the surface, which causes them to brown. Powdered sugar is an easy way to hide them.
Below you will find a convenient printable recipe card. If you make this recipe, let us know how you like it! Follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
LEMON BARS WITH SHORTBREAD CRUST
Equipment
- 9x13 pan
Ingredients
Shortbread Crust:
- 2 cups all-purpose flour
- 16 tablespoons unsalted butter room temperature
- ½ cup confectioners sugar ( also known as powdered sugar)
- 2 tablespoons vanilla extract
- ¼ teaspoon salt
Lemon Custard:
- 7 large eggs room temperature
- 2 cups granulated sugar
- 1 cup of lemon juice ( about 6 large lemons)
- 3 tablespoons lemon zest (about 4 lemons)
- 1 tablespoon pure vanilla extract
Instructions
How to Make these Lemon Bars
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Using parchment paper, line the bottom and sides of a 9 x13 baking pan, allowing an overlap on the edges to lift the final bars out (which makes cutting easier!). If you use a smaller baking pan, the bars will be considerably thicker and take longer to bake.
The Crust:
- The first step is to sift the flour, salt, and powdered sugar into a mixing bowl and whisk to combine.
- Then, combine the melted butter and vanilla extract and pour over the flour mixture and combine. The dough will be grainy and thick.
- Next, press the dough firmly into the prepared baking pan, making sure the crust layer is nice and even. Bake at 350˚F for 18-20 minutes or until lightly browned the edges are. Remove from the oven.
Lemon Filling:
- While the crust is baking, combine the granulated sugar and lemon zest. I decided to mix it in a food processor but whisking it works. Transfer to a mixing bowl. This lemon-infused sugar is key to this dessert.
- Continue by adding the eggs and lemon juice. Give the mixture a good whisk until all is fully incorporated. Try not to over beat.
- Then, pour the filling onto the warm crust base and bake at 350˚F for 20-25 minutes, or until the middle is firm and jiggle-free.
- Remove the pan from the oven and let it cool completely for a room temperature bite, or if it is your preference, stick it in the refrigerator until pretty chilled.
- Once it has cooled, lift the parchment paper out of the pan using the overhang on the sides. Sometimes cracking is inevitable. If yours comes out with some cracks like mine, no worries. Dust with confectioners’ sugar and cut into squares before serving.
Nutrition
Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…
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