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Classic Lemon Bars
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5 from 4 votes

Classic Lemon Bars

Classic Lemon Bars are simple to make and a perfect treat for any occasion. Tender shortbread crust is topped with a tangy lemon curd that's certain to bring a smile to your face. 
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert, Easter, Mother's Day
Cuisine: American
Servings: 28 squares
Calories: 221kcal

Ingredients

Shortbread Crust

  • 1 cup (8-ounces, 2 sticks) unsalted butter, room temperature (See Tip 1)
  • ½ cup (3.5-ounces) granulated sugar
  • teaspoon Kosher salt (See Tip 1)
  • 2 cups (10-ounces) all-purpose flour

Lemon Curd Filling

  • 6 large eggs, room temperature
  • 3 cups (21-ounces) granulated sugar (See Tip 2)
  • 1 cup (8-ounces) freshly squeezed lemon juice (See Tip 3)
  • 2 Tablespoons freshly grated lemon zest (zest from lemons used for lemon juice)
  • 1 cup (5-ounces) all-purpose flour
  • Confectioners' sugar for dusting (optional)

Instructions

Shortbread Crust

  • Preheat oven to 350°F. Grease a 9 x 13 baking sheet with at least 1-inch sides. Cover with parchment paper, allowing parchment paper to hang over the sides. Set aside.
  • Beat together butter, ½ cup of sugar and Kosher salt. just until mixed. Add 2 cups of flour, beating just until incorporated. Mixture will be crumbly.
  • Transfer to prepared baking sheet. Flatten dough with floured hands, building up the sides to at least ½-inch. Pierce all over with a fork and chill for 30 minutes. (See Tip 4)
  • Bake in preheated 350°F oven for 20 to 25 minutes, or until lightly golden brown. Remove from oven and cool.

Lemon Curd Filling

  • Add eggs, 3 cups of sugar, lemon juice and lemon zest to a large bowl. Beat on low until combined. Add a cup of flour; beat on low until flour is incorporated. (See Tip 5)
  • Carefully pour into prepared shortbread crust, being careful to not overfill (See Tip 6)
  • Bake in preheated 350°F oven for 30 to 35 minutes or until filling is set. Remove from oven; cool to room temperature.
  • Cut into squares and serve. (See Tips 7 and 8)
  • Yield: 28 1 ½-inch squares. (See Tip 9)

Notes

  1. May use salted butter in place of unsalted butter. If using salted butter, omit the addition of the ⅛ teaspoon of Kosher salt.
  2. This may seem like a lot of sugar. However, this quantity when mixed with the lemon juice and lemon zest producers the perfect sweet/tangy taste. For a tangier  lemon bar, however, reduce the sugar by ½ cup.
  3. Don't be tempted to use bottled lemon juice. The taste will be negatively impacted. Use fresh lemon juice.
  4. It's important to build up the sides of the shortbread crust. This will prevent the lemon curd from seeping underneath the shortbread crust. I learned this the hard way!
  5. The lemon curd may develop little white air bubbles on top. If there are a lot, just skim the air bubbles off with a spoon. Otherwise, don't worry about it. They can be covered up with confectioners' sugar before serving the lemon bars.
  6. I generally have a little bit of the lemon curd filling leftover. You don't want to overfill the shortbread crust because to do so will result in some of the lemon curd filling seeping underneath the crust.
  7. I usually cut away the thick shortbread crust before cutting the lemon bars into 1 ½-inch squares. However, feel free to leave on the outer crust and/or to cut the lemon bars into triangles or different sizes squares.
  8. If desired, dust the lemon bars with confectioners' before serving. This is totally optional.
  9. Lemon bars can be refrigerated in an airtight container for up to a week. 

Nutrition

Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 17mg | Potassium: 41mg | Fiber: 1g | Sugar: 25g | Vitamin A: 261IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg