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Easy Lemon Bars with Crisp Shortbread Crust

Easy Lemon Bars with Crisp Shortbread Crust - featured image
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Bright, tangy lemon filling nestled on a buttery, crisp shortbread crust for the perfect sweet and tart treat.

Ingredients

Scale
  • 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
  • 1/4 teaspoon fine sea salt
  • 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

  1. Preheat the oven to 350°F (180°C).
  2. Line an 8×8 baking pan with parchment paper, allowing it to overhang all four sides.
  3. In a stand mixer bowl, cream the butter, 1/3 cup + 1 tablespoon granulated sugar, and vanilla bean paste until combined and fluffy, about 3 minutes.
  4. Add 1 1/4 cup + 2 tablespoons all-purpose flour and fine sea salt to the butter mixture.
  5. Mix on low speed until the dough forms pea-sized crumbles.
  6. Press the shortbread dough evenly into the prepared pan.
  7. Dock the bottom of the crust with a fork.
  8. Bake the crust for 18-25 minutes, or until the edges are golden brown.
  9. Set the baked crust aside to cool slightly.
  10. In a small pot, rub the zest of 1 lemon into 1 cup granulated sugar until fragrant.
  11. Whisk in 1 tablespoon all-purpose flour and 1 teaspoon cream of tartar until combined.
  12. Whisk in the 3 large eggs and 3 large egg yolks.
  13. Whisk in 2/3 cup fresh lemon juice.
  14. Cook the mixture over medium-low heat, stirring constantly, until the filling thickens and reaches 160°F (71°C).
  15. Once off the heat, strain the mixture over a large bowl to remove any solids.
  16. Pour the hot lemon curd over the baked shortbread crust in the pan.
  17. Bake at 350°F (180°C) for 15-20 minutes, or until the filling is set and no longer jiggles excessively.
  18. Let the bars cool on a wire rack for 2 hours.
  19. Transfer the pan to the refrigerator to chill for a minimum of 2-3 hours; overnight is best.
  20. The next day, use the parchment paper to lift the chilled bars out of the pan.
  21. Use a sharp knife, wiping it clean between cuts, to slice into squares.
  22. Dust the tops with powdered sugar before serving.
  23. Enjoy!

Notes

Always use fresh lemon juice and zest for the best, brightest flavor.
Ensure butter is at room temperature for a properly combined shortbread crust.
Stir the lemon curd constantly while cooking to prevent scorching and ensure smoothness.
Chill the bars thoroughly—at least 2-3 hours, or overnight—for clean, neat cuts.

Find it online: https://timelesscrumb.com/easy-lemon-bars-with-crisp-shortbread-crust/