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These lemon bars feature a thick, creamy lemon curd filling resting on a rich, buttery shortbread crust. They bake at a moderate temperature to ensure a soft filling and perfect texture. Ideal for gatherings and easy to prepare with 7 simple ingredients, they deliver bright citrus flavor with minimal fuss.

Ingredients

Scale
  • 1 cup (16 Tbsp; 226g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
  • 2 cups (400g) granulated sugar
  • 6 Tablespoons (46g) all-purpose flour
  • 6 large eggs
  • 1 cup (240ml) fresh lemon juice (about 4 lemons)
  • 2 teaspoons fresh lemon zest (optional)
  • optional: confectioners’ sugar for dusting

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×13-inch glass baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
  2. In a medium bowl, stir melted butter, 1/2 cup granulated sugar, vanilla extract, and salt together. Add 2 cups + 2 tbsp flour and mix until a thick dough forms. Press dough firmly and evenly into prepared pan.
  3. Bake crust for 20-22 minutes until edges are light golden brown. Remove from oven and poke holes all over the surface with a fork. Set aside.
  4. In a large bowl, sift together 2 cups granulated sugar and 6 tablespoons flour. Whisk in eggs until smooth, then stir in fresh lemon juice and lemon zest (if using) until combined.
  5. Pour lemon filling over the warm crust and bake for 22-26 minutes, until center is mostly set but still slightly jiggly.
  6. Cool lemon bars completely at room temperature for about 2 hours, then refrigerate for 1-2 hours until firm.
  7. Lift bars out of pan using parchment overhang. Dust top with confectioners’ sugar if desired. Slice into squares, wiping knife between cuts.
  8. Store leftovers in an airtight container in the refrigerator for up to 1 week.
  9. For freezing: cut into squares before dusting, freeze on a baking sheet for about an hour, wrap individually, place in freezer bag or container, and freeze for 3-4 months. Thaw overnight in the fridge and dust with sugar before serving.

Notes

Use a glass or ceramic pan for best results; avoid metal pans to prevent metallic taste., Fresh lemon juice is preferred for best flavor over bottled juice., To halve recipe: cut ingredients in half, bake in 9-inch square pan, crust 16-18 minutes, bars about 20 minutes or until center sets., Sifting sugar and flour before adding eggs and lemon juice helps achieve a smooth filling without lumps., Citrus variations (blood orange, grapefruit, lime, or orange juice) can be used; adjust sugar if juice is sweeter., Bars taste best chilled but can be left at room temperature 20-30 minutes before serving if a softer texture is desired.

Nutrition

Find it online: https://gingerbaking.com/lemon-bars-with-shortbread-crust-sallys-baking/