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Easy Lemon Bars with Crisp Shortbread Crust

Easy Lemon Bars with Crisp Shortbread Crust - featured image
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These delightful bars feature a bright, tangy lemon curd filling atop a perfectly crisp, buttery shortbread crust.

Ingredients

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  • 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 a square 8×8 baking pan with parchment paper, allowing it to cover all four sides.
  3. In a stand mixer bowl, cream the butter, sugar, and vanilla bean paste until combined and fluffy, about 3 minutes.
  4. Add the 1 1/4 cup + 2 tablespoons all-purpose flour and salt to the butter mixture.
  5. Mix on low speed until the mixture 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.
  10. In a small pot, rub the lemon zest into the 1 cup granulated sugar.
  11. Whisk in the 1 tablespoon all-purpose flour and cream of tartar.
  12. Whisk in the 3 large eggs and 3 large egg yolks.
  13. Whisk in the 2/3 cup fresh lemon juice.
  14. Cook the mixture over medium-low heat, stirring constantly, until the filling thickens and reaches 160°F.
  15. Once off the heat, strain the mixture over a large bowl to ensure a smooth curd.
  16. Pour the strained lemon curd over the baked shortbread crust in the pan.
  17. Bake at 350°F (180°C) until the filling is set, about 15-20 minutes.
  18. Let the bars cool on a wire rack for 2 hours.
  19. Transfer the cooled bars to the fridge to chill for a minimum of 2-3 hours; overnight is best.
  20. Use a sharp knife, wiping it clean between cuts, to cut into squares.
  21. Dust with powdered sugar before serving.
  22. Enjoy!

Notes

Ensure butter is at room temperature for a tender crust.
Rubbing lemon zest into sugar enhances flavor significantly.
Stir the lemon curd constantly while cooking to prevent scorching.
Chill the bars thoroughly for clean, perfect slices.
Wipe your knife clean between cuts for neat presentation.

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