I’ve baked a lot of lemon bars over the years, and the great ones all have the same thing in common: a soft, buttery shortbread crust with just enough crisp, and a bright, zingy lemon filling that’s creamy, tangy, and set just right. These lemon shortbread bars? They nail that balance every time, better than anything you’d find at a bakery!
Best of all, they’re incredibly easy to make, just a classic lemon bar that bakes up perfectly every time. If you’ve tried my chewy lemon bar cookies or my wildly popular layered lemon bar cake, consider this the original they were inspired by!
I love a good lemon square, but sometimes I’m craving something softer and more cake-like. That’s where my soft & fluffy lemon loaf cake comes in! It’s moist, full of citrus flavor, and topped with a tangy lemon glaze just like from a bakery.
The Baking Process
1
Make the shortbread dough. Cream the butter until light and fluffy before mixing in the dry ingredients. You should have a crumbly, slightly dry dough!
2
Press dough into an 8×8 baking pan and dock with a fork. Press the dough evenly to the edges so it bakes flat and uniform. Pricking it with a fork prevents air pockets and helps the lemon curd grip the crust.
3
Bake the shortbread crust. Bake until the edges are lightly golden brown. Set it aside on a wire rack while you make the filling in the next step.
4
Make the lemon curd. It should be thick and silky. Strain it to remove any lumps and the lemon zest for a smooth finish!
5
Pour the lemon curd over the shortbread, spreading it evenly. Return the pan to the oven and bake until the filling is set and no longer jiggles.
6
Chill, slice, and serve. Chill the lemon bars in the fridge for at least 2-3 hours (overnight is best!). Then, cut them into squares using a sharp knife, wiping the knife clean between each cut. Dust with powdered sugar, and enjoy!
When I’m in the mood for something soft and sliceable but just as packed with lemon flavor, I make my super moist lemon raspberry cake. It’s tender, citrusy, and exactly the kind of treat you’d hope to find in a bakery case. Simple, pretty, and full of lemon flavor!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Easy Lemon Bars with Crisp Shortbread Crust
Equipment
Ingredients
For the Shortbread Crust
- 9 tablespoons unsalted butter, room temperature
- 1/3 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste
- 1 1/4 cup + 2 tablespoons all-purpose flour, *See notes below for measuring*
- 1/4 teaspoon fine sea salt
For the Lemon Curd Filling
- 1 cup granulated sugar
- Zest of 1 lemon
- 1 tablespoon all-purpose flour
- 1 teaspoon cream of tartar
- 3 large eggs
- 3 large egg yolks
- 2/3 cup fresh lemon juice
- powdered sugar, for dusting the tops
Instructions
Make & Bake the Shortbread
- Cream the butter, sugar, and vanilla until combined and fluffy, about 3 minutes.9 tablespoons (125 g) unsalted butter, 1/3 cup + 1 tablespoon (78 g) granulated sugar, 1 teaspoon vanilla bean paste
- Add the flour and salt and mix on low speed until it forms pea-sized crumbles. Then press the shortbread dough evenly into the prepared pan. Dock the bottom with a fork. Bake the crust for 18-25 minutes or until the edges are golden brown. Set the crust aside until ready to use.1 1/4 cup + 2 tablespoons (166 g) all-purpose flour, 1/4 teaspoon fine sea salt
Make the Lemon Filling
- In a small pot, rub the lemon zest into the sugar. Then whisk in flour and cream of tartar. Once combined, whisk in the eggs and egg yolks, and then the lemon juice. Cook over medium-low heat, stirring constantly until the filling thickens and reaches 160°F.1 cup (200 g) granulated sugar, Zest of 1 lemon, 1 tablespoon (10 g) all-purpose flour, 1 teaspoon (3 g) cream of tartar, 3 (165 g) large eggs, 3 (54 g) large egg yolks, 2/3 cup (157 g) fresh lemon juice
- Once off the heat, strain the mixture over a large bowl. Then pour the lemon curd over the baked shortbread crust.
- Bake until the filling is set, about 15-20 minutes. Let the bars cool on a wire rack for 2 hours, then transfer them to the fridge to chill for a minimum of 2-3 hours; overnight is best!
- The next day, use a sharp knife, wiping it clean between cuts, and cut into squares. Dust with powdered sugar and enjoy!powdered sugar
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
