Description

These classic lemon bars feature a buttery shortbread crust topped with a tangy, sweet lemon curd filling. They’re perfect for tea time, potlucks, or a refreshing dessert any time of the year. With a crisp base and a smooth, melt-in-your-mouth lemon topping, these bars are irresistibly good and easy to make!

Ingredients

Scale

For the Shortbread Crust:

1 cup (226g) unsalted butter, cold and cubed
2 cups (240g) all-purpose flour
1/2 cup (60g) powdered sugar
1/4 teaspoon salt

For the Lemon Curd Filling:

4 large eggs
1 1/2 cups (300g) granulated sugar
1/4 cup (30g) all-purpose flour
1 tablespoon lemon zest (about 2 lemons)
2/3 cup (160ml) fresh lemon juice (about 3–4 lemons)
Powdered sugar, for dusting

Instructions

Preheat & Prepare:

Preheat your oven to 350°F (175°C).
Line an 8×8-inch or 9×13-inch baking pan with parchment paper, leaving overhangs for easy removal.

Make the Shortbread Crust:

In a bowl, mix flour, powdered sugar, and salt.
Cut in cold butter using a pastry cutter or pulse in a food processor until crumbly.
Press the mixture evenly into the prepared pan.
Bake for 20 minutes or until light golden brown.

Prepare the Lemon Curd Filling:

In a mixing bowl, whisk together eggs, sugar, flour, lemon zest, and fresh lemon juice until smooth.
Pour the mixture over the hot shortbread crust.

Bake & Cool:

Return to the oven and bake for 18-20 minutes, or until the filling is just set and no longer jiggly.
Let the bars cool completely, then refrigerate for at least 2 hours before slicing.

Serve & Enjoy:

Dust with powdered sugar before slicing into squares. Enjoy chilled!

Notes

For a more intense lemon flavor: Add extra zest to the filling.
For cleaner slices: Wipe the knife between cuts.
Storage: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Wrap bars tightly and freeze for up to 2 months.

Nutrition

Calories: 220
Sugar: 22g
Sodium: 60mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 32g
Fiber: 0.5g
Protein: 3g
Cholesterol: 55mg