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LEMON BARS WITH SHORTBREAD CRUST

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.
5 from 2 votes
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Course: Dessert
Cuisine: American, British, English
Keyword: lemon custard, Zingy lemon bars
Prep Time: 15 minutes
Cook Time: 45 minutes
cool time: 2 hours
Total Time: 3 hours
Servings: 15 Lemon Bars
Calories: 316kcal
Author: Evelyn Savinon ( A Simple Tweak)

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

Calories: 316kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 75mg | Potassium: 79mg | Fiber: 1g | Sugar: 27g | Vitamin A: 503IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg