Classic Lemon Bars with Shortbread Crust are a timeless dessert that combines the best of both worlds: a buttery, melt-in-your-mouth shortbread crust topped with a zesty, smooth lemon curd layer. This lemon bar recipe offers a delightful balance of sweet and tart flavors, with the perfect combination of textures. The shortbread crust is rich and crumbly, while the lemon curd is bright and tangy, creating a bite-sized treat that's irresistible.
These homemade lemon bars are simple to make, yet they look and taste like a showstopper. Whether you're hosting a party, baking for a holiday, or just craving a sweet treat with your afternoon tea, they're sure to be a hit. They're elegant enough for special occasions, yet simple enough to enjoy on any day. Their bright, refreshing flavor makes them a crowd-pleaser that works year-round.
If you like this recipe, you need to try our French Lemon Tart or Lemon Curd Cookies next.
Why You'll Love This Recipe
- Perfect balance of flavors. The sweet and buttery shortbread crust pairs wonderfully with the tart, citrusy lemon curd layer. This classic combination gives you the best of both worlds, with rich and zesty flavors in every bite. These two layers really form the best lemon bars ever!
- Easy to make. Despite it's bakery style aesthetic, these tangy lemon bars are surprisingly easy to make. With just a few simple ingredients, you can have this treat ready in less than an hour. The process involves basic baking steps, so even novice bakers can create a delicious dessert without stress.
- Perfect texture. The shortbread crust is wonderfully crumbly and buttery, while the lemon curd layer is smooth, creamy, and slightly firm. Together, they create a perfect contrast in textures, making each bite satisfying. The crispness of the crust complements the soft, luscious lemon filling for a truly irresistible treat.
- Store and share-friendly. These lemon bars are easy to store and share, making them perfect for potlucks or gift-giving. You can easily cut them into squares, wrap them up, and share the love. They stay fresh in the fridge for a few days, and the flavors actually improve over time! We like it best the next day!
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Ingredients and Substitutions
To make these Classic Lemon Bars with Shortbread Crust, you will need the following ingredients (see recipe card below for quantities):
- butter - The base for both the shortbread crust and the lemon curd layer. We use unsalted butter but you can substitute with salted butter and reduce the amount of added salt.
- kosher salt - Used in both the crust and lemon curd layer. You can substitute with table salt, but use half the amount.
- vanilla extract - Adds a hint of sweetness to the crust. For a twist, use almond extract instead of vanilla for a slightly nutty flavor.
- confectioners' sugar - Used in the shortbread crust to help create a light, melt-in-your-mouth texture. You can substitute with regular sugar, but the texture will be slightly different.
- baking powder - Helps the crust rise a little, giving it a lighter texture.
- all-purpose flour - The main ingredient for the crust, giving it structure. You can substitute with a gluten-free flour blend for a gluten-free version.
- lemon zest - Adds a fresh citrus aroma to the lemon curd layer. Be sure to use fresh zest for the most intense lemon flavor.
- lemon juice - Freshly squeezed for the curd layer to provide a tangy, bright flavor. While fresh is preferred, bottled lemon juice can be used in a pinch.
- white sugar - Sweetens the lemon curd and balances the acidity of the lemon juice. You can substitute with coconut sugar for a more natural alternative.
- eggs - Large eggs provides structure and richness to the lemon curd. For an egg-free option, use a flax egg or an egg replacer.
- egg yolks - Adds richness and helps the lemon curd set properly. You can omit the egg yolks for a lighter, less rich curd, but the texture may be different.
Equipment
You will also need measuring cups and spoons (and/or a kitchen scale), a 9x9-inch square baking dish, a mixing bowl, a whisk for the curd, a rolling pin, and a sharp knife for slicing the lemon bars.
Instructions
First, make the shortbread cookie crust.
- Step 1: In a large bowl, beat together the butter, salt, and vanilla using an electric hand mixer until smooth and creamy. You can also use the bowl of a stand mixer with the paddle attachment.
- Step 2: Add the confectioners' sugar. Continue mixing for 3-4 minutes, or until the mixture becomes pale and fluffy.
- Step 3: Line a 9-inch square baking pan with parchment paper with an overhang. Gather the dough into a ball and transfer it to the prepared pan. Use your hands to evenly spread the dough across the bottom.
- Step 4: Bake in a 350°F (175°C) preheated oven for 18 minutes, or until the crust is lightly golden.
Then, make the lemon curd layer.
- Step 1: In a medium saucepan, whisk together the lemon zest, lemon juice, sugar, eggs, and egg yolks.
- Step 2: Place the saucepan over medium-low heat and whisk continuously for about 8-10 minutes, until the curd thickens to a pudding-like consistency (165°F as read on a kitchen thermometer).
- Step 3: Remove from heat immediately and stir in the cold cubed butter and salt.
- Step 4: Whisk until the mixture is smooth and fully combined.
- Step 5: Place a fine mesh sieve over the cooled shortbread crust, then pour the hot curd through the sieve. Gently press the curd with a spatula to push the filling through, leaving any solids behind.
- Step 6: Reduce the oven temperature to 325°F (165°C). Return the pan to the oven and bake for 15 minutes, or until the center of the curd is slightly jiggly.
- Step 7: Remove from the oven and let cool at room temperature for 45 minutes. Transfer to the fridge and chill for at least 8 hours, or preferably overnight, to fully set.
- Step 8: Once cooled and firm, slice into 16 squares.
Expert Tip: Strain the Curd
For an extra smooth lemon curd layer, make sure to strain the mixture through a fine mesh sieve to remove any egg bits and zest before pouring it over the crust. This will ensure a perfectly silky texture. I like to use this fine mesh sieve.
More Tips and Tricks
- Use fresh lemons. Fresh lemon juice and zest are key to achieving the best flavor. Bottled juice tends to have a more acidic and less vibrant taste.
- Chill before cutting. Let the lemon bars cool completely before cutting them into squares. Chilling them in the fridge will help the lemon curd set properly and make the bars easier to slice.
- Check for doneness. The lemon curd layer should be slightly firm but still still jiggles a little when you take it out of the oven. It will continue to set as it cools.
Recipe Variations
- Add raspberries. Make lemon raspberry bars by adding in a layer of fresh raspberries or raspberry jam on top of the shortbread crust before pouring the lemon curd. It adds a fruity twist.
- Add ginger. Add a touch of ground ginger to the lemon curd for a warm, spicy contrast to the tartness of the lemon.
- Make them gluten-free. Swap the all-purpose flour with a gluten-free flour blend to make these bars suitable for those with dietary restrictions.
- Add coconut. Make coconut lemon bars by adding shredded coconut to the crust for an extra texture and flavor boost.
- Make lemon merignue bars. Add a layer of fluffy meringue on top of the lemon curd before baking for a more decadent dessert. See our Lemon Meringue Pie for instructions on how to make the best merignue.
- Add herbs. Mix in some fresh herbs like mint or basil into the crust or lemon curd for an added layer of complexity.
Storage
How to Store
Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. They'll stay fresh and retain their flavor for several days, making them a great make-ahead dessert.
How to Reheat
While lemon bars are usually served chilled, you can also bring them to room temperature for about 10-15 minutes before serving if you prefer them a little warmer.
How to Freeze
Lemon bars can be frozen for up to 3 months. To freeze, slice them first, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe container. Thaw in the fridge overnight before serving.
How to Serve
These Classic Lemon Bars with Shortbread Crust are the perfect treat for any occasion. Serve them on their own as a refreshing dessert, or pair them with a cup of tea for an afternoon treat. They're also great for parties, potlucks, or holiday gatherings, as they're easy to transport and share. Garnish with a light dusting of powdered sugar or fresh lemon zest for added flair. They're best enjoyed chilled, but you can also serve them at room temperature.
These are my favorite desserts to pair with these Lemon Bars:
FAQ
A good lemon bar has a perfect balance of sweet and tart flavors. The crust should be buttery and crumbly, while the lemon curd layer should be smooth, creamy, and tangy. The texture of the curd should be firm enough to hold its shape when sliced but still melt in your mouth. The key to a great lemon bar is using fresh lemon juice, a buttery crust, and a well-balanced filling that's neither too sweet nor too tart.
Lemon bars are not difficult to make at all. With just a few simple ingredients and a little bit of patience, you can create a delicious, classic dessert. The shortbread crust is quick to prepare, and the lemon curd layer is easy to whisk together. With the right timing and a little attention, you'll be able to make perfect lemon bars every time.
The crust on top of your lemon bars may form due to the top layer of the lemon curd setting while baking. This happens if the lemon curd layer is slightly overbaked, causing it to firm up and form a thin crust. To avoid this, bake the bars just until the curd layer is set but still slightly jiggly in the center. This will give you a smooth top without a crust forming.
While fresh lemon juice is always the best option for flavor, you can use bottled lemon juice if necessary. However, bottled juice tends to have a more acidic and less vibrant flavor than freshly squeezed lemon juice. For the best results, always opt for fresh lemons when making lemon bars, as the natural oils in the peel and the fresh juice enhance the overall taste.
Typically, one medium lemon yields about 2-3 tablespoons of juice. If using bottled lemon juice, check the label to see how much juice is in one lemon's worth. For a quick reference, use approximately 2-3 tablespoons of bottled lemon juice for every lemon called for in a recipe.
Lemon bars can turn brown for several reasons, such as overbaking or using too much sugar in the lemon curd layer. If you bake the bars too long or at too high of a temperature, the top of the lemon curd can caramelize and brown. To prevent this, make sure to bake at the recommended temperature and keep a close eye on the bars toward the end of the baking time.
Overcooking lemon bars can cause the curd layer to become too firm, dry, or even crack. The texture may also turn rubbery or overly set, which takes away from the creamy, smooth consistency. To avoid overcooking, bake the lemon bars until the edges are set and the center is still slightly jiggly, as it will continue to firm up as it cools.
Lemon bars can crack or split if they're overbaked or if the curd layer sets too quickly. This usually happens if the oven temperature is too high, causing the filling to bake too fast. To prevent this, bake at a moderate temperature and check for doneness by gently tapping the baking pan. If the bars are firm around the edges but slightly jiggly in the center, they are done.
Lemon bars that have gone bad may show signs like an off smell, discoloration, or a change in texture, such as becoming overly soggy or hard. If the lemon curd layer separates or starts to look watery, it's time to discard them. Always check for any mold or signs of spoilage, especially if they've been stored for more than a few days in the fridge.
More Lemon Recipes
Looking for other recipes like this? Try these:
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Recipe
Classic Lemon Bars with Shortbread Crust
- Total Time: 9 hours
- Yield: 16 bars
- Diet: Vegetarian
Description
Classic Lemon Bars with Shortbread Crust are a timeless dessert that combines the best of both worlds: a buttery, melt-in-your-mouth shortbread crust topped with a zesty, smooth lemon curd layer. This recipe offers a delightful balance of sweet and tart flavors, with the perfect combination of textures. The shortbread crust is rich and crumbly, while the lemon curd is bright and tangy, creating a bite-sized treat that's irresistible.
Ingredients
For the shortbread cookie crust:
- 10 tablespoons (142 grams) unsalted butter, at room temperature
- ½ teaspoon kosher salt
- ½ teaspoon vanilla
- ⅔ cup (80 grams) confectioners' sugar, sifted to remove lumps
- ½ teaspoon baking powder
- 1 ½ cups (180 grams) all purpose flour
For the lemon curd layer:
- 1 tablespoon lemon zest (from 1 large lemon)
- ¾ cup (180 grams) lemon juice (from about 4-6 large lemons)
- 1 ½ cups (300 grams) white sugar
- 4 large eggs
- 3 large egg yolks
- ½ cup (114 grams) unsalted butter, cold and cubed
- pinch of salt
Instructions
Make the shortbread cookie crust:
- Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with two sheets of parchment paper, ensuring all sides are covered.
- In a large mixing bowl, beat together the butter, salt, and vanilla using an electric hand mixer until smooth and creamy. Add the confectioners' sugar and continue mixing for 3-4 minutes, or until the mixture becomes pale and fluffy.
- Add in the baking powder , then gradually spoon in the flour in increments, mixing the dough with the hand mixer as you go. Once all the flour is incorporated, the dough will be soft and slightly crumbly.
- Gather the dough into a ball and transfer it to the prepared baking pan. Use your hands to evenly spread the dough across the bottom of the pan. Bake for 18 minutes, or until the crust is lightly golden.
- Remove from the oven and let it cool until just barely warm.
Make the lemon curd layer:
- Reduce the oven temperature to 325°F (165°C).
- In a medium saucepan, whisk together the lemon zest, lemon juice, sugar, eggs, and egg yolks. Place the saucepan over medium-low heat and whisk continuously for about 8-10 minutes, until the curd thickens to a pudding-like consistency (165°F as read on a kitchen thermometer).
- Remove from heat immediately and stir in the cold cubed butter and salt. Whisk until the mixture is smooth and fully combined.
- Place a fine mesh sieve over the cooled shortbread crust, then pour the hot curd through the sieve. Gently press the curd with a spatula to push the filling through, leaving any solids behind.
- Return the pan to the oven and bake for 15 minutes, or until the center of the curd is slightly jiggly.
- Remove from the oven and let cool at room temperature for 45 minutes. Transfer to the fridge and chill for at least 8 hours, or preferably overnight, to fully set.
- Once cooled and firm, slice into 16 squares.
Notes
How to store: Store leftover lemon bars in an airtight container in the fridge for up to 5 days. They'll stay fresh and retain their flavor for several days, making them a great make-ahead dessert.
How to freeze: Lemon bars can be frozen for up to 3 months. To freeze, slice them first, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe container. Thaw in the fridge overnight before serving.
- Prep Time: 15 minutes
- Chill Time: 8 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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