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A classic recipe for Lemon Bars with a shortbread crust and a tart and lemony curd filling. These lemon bars are luscious and totally scrumptious.
For the Crust
- 1/2 cup sugar granulated
- 1/2 lb butter unsalted, at room temperature (2 sticks)
- 2 cups all-purpose flour
- 1/8 tsp salt
For the Filling
- 6 eggs at room temperature
- 3 cups sugar granulated
- 2 tbsp lemon zest grated
- 1 cup lemon juice freshly squeezed
- 1 cup all-purpose flour
Preheat the oven to 350 F degrees.
PREPARE BAKING PAN: Prepare a 9x13 inch baking pan with parchment paper, make sure the parchment paper is long enough to come over the sides, this will make it easy to pull out the bars.
MAKE CRUST: In the bowl of your mixer add sugar and butter and beat using the paddle attachment until light. Add flour and salt and mix until the dough starts forming into a ball. It will still crumble easily.
Dump the dough into the prepared baking dish and flatten using your floured hands. I straightened mine out with a spatula, but it's not necessary.
BAKE CRUST: Bake the crust for 20 minutes, until very lightly browned, you'll start seeing the edges brown. Let it cool and leave the oven on.
MAKE FILLING: Whisk together all the filling ingredients. Pour over cooled crust.
BAKE LEMON BARS: Transfer the baking pan back to the oven and for another 30 to 35 minutes or until the filling is set. Let it cool at room temperature.
Cut into triangles or squares and dust with powdered sugar.
- Store in an airtight container. These lemon bars also freeze well.
- This recipe will yield about 24 triangles, depending on how big you cut them.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1bar | Calories: 255kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 29mg | Potassium: 44mg | Sugar: 29g | Vitamin A: 295IU | Vitamin C: 4.6mg | Calcium: 12mg | Iron: 0.9mg