These lemon bars with lemon curd are sweet, tangy, and perfectly balanced with a buttery, crunchy shortbread crust. The filling is soft, silky, and full of fresh lemon flavor, making these bars an irresistible treat for lemon lovers. They are simple to prepare, require basic ingredients, and deliver bakery-style results at home.
Why You’ll Love This Recipe
These lemon bars are easy to make and come together with minimal effort. The crust takes only a few minutes to prepare, and the lemon curd filling is baked directly on top, saving time and extra steps. The contrast between the crisp base and the soft, tangy filling creates a wonderful texture. They are ideal for gatherings, afternoon treats, or whenever you crave a bright and refreshing dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
175 grams (1 ¼ cups) all-purpose flour
95 grams (½ cup minus 2 teaspoons) granulated sugar
115 grams (½ cup) unsalted butter, cut into cubes and at room temperature
For the lemon filling
3 large eggs, at room temperature
120 grams (½ cup plus 1 tablespoon) granulated sugar
80 ml (⅓ cup) freshly squeezed lemon juice
4 grams (2 teaspoons) lemon zest
30 grams (2 tablespoons) unsalted butter, melted and cooled
10 grams (1 tablespoon) all-purpose flour
For topping
Powdered sugar, for dusting
Directions
Preheat the oven to 350°F (177°C). Grease an 8-inch (20 cm) square baking dish and line the bottom and sides with parchment paper, leaving an overhang for easy removal.
To prepare the crust, combine the flour and sugar in a medium bowl. Add the cubed butter and cut it into the flour mixture using a fork or your fingertips until the mixture resembles coarse breadcrumbs. Transfer the mixture to the prepared dish and press it evenly into the bottom using your hand or the back of a lightly floured spoon. Bake for 25 to 28 minutes until golden brown. For a softer crust, bake for 20 to 23 minutes until lightly colored.
While the crust bakes, prepare the filling. In a bowl, mix the lemon zest and sugar together with a fork or your fingers to release the lemon aroma. Add the eggs and whisk for about 30 seconds until well combined. Stir in the melted butter and lemon juice. Add the flour and mix until smooth.
Remove the crust from the oven and carefully pour the lemon filling over the hot crust. Return to the oven and bake for 12 to 15 minutes, until the filling is set but still soft to the touch.
Let the bars cool at room temperature for about 1½ hours. Once completely cooled, lift them out using the parchment paper, cut into squares, and dust with powdered sugar before serving.
Servings and timing
Servings: 16 bars
Preparation time: 10 minutes
Baking time: 40 to 45 minutes
Cooling time: 1 hour 30 minutes
Total time: Approximately 2 hours 25 minutes
Variations
For a softer, melt-in-the-mouth crust, reduce the initial baking time slightly.
Add a tablespoon of powdered sugar to the crust mixture for a more delicate sweetness.
For extra tang, increase the lemon zest by half a teaspoon.
You can cut the bars into 9 larger squares for a more generous serving size.
Storage/Reheating
Store the lemon bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze fully chilled bars for up to three months. Thaw overnight in the refrigerator before serving. These bars are best enjoyed cold or at room temperature and do not require reheating.
FAQs
Can I make these lemon bars ahead of time?
Yes, they are perfect for making a day in advance and actually taste better once fully chilled.
How do I know when the lemon filling is done?
The filling should look set but still be very soft. A gentle touch should leave a slight impression.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor and aroma.
Why do I bake the filling with the crust?
Baking the filling directly on the crust simplifies the process and gives a smooth, creamy texture.
Can I make the crust softer?
Yes, reduce the crust baking time and remove it once it lightly changes color.
Do I need to refrigerate the bars?
Yes, refrigeration helps the filling set properly and keeps the bars fresh longer.
Can I freeze lemon bars?
Yes, freeze them well wrapped for up to three months.
Why is my filling too runny?
The bars may be underbaked or not cooled long enough to fully set.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the balance between sweet and tangy flavors.
Should I dust powdered sugar before storing?
It’s best to dust powdered sugar just before serving, as it can dissolve during storage.
Conclusion
These lemon bars with lemon curd are a delightful combination of bright citrus flavor and rich, buttery texture. With their easy preparation and impressive results, they are a wonderful addition to any dessert table. Whether for a special occasion or a simple homemade treat, these bars are sure to become a favorite.
These lemon bars with lemon curd are a sweet and tangy treat with a buttery shortbread crust and a smooth, zesty lemon filling. Easy to make and full of fresh citrus flavor, they’re perfect for gatherings, afternoon tea, or a refreshing dessert any time of year.
Ingredients
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Instructions
Preheat oven to 350°F (177°C). Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang.,Make the crust: In a bowl, mix flour and sugar. Cut in butter until crumbly. Press mixture evenly into the pan. Bake for 25–28 minutes, or 20–23 minutes for a softer crust.,Prepare filling while crust bakes: Mix lemon zest and sugar together with a fork to release oils. Whisk in eggs, then stir in melted butter and lemon juice. Add flour and mix until smooth.,Pour the lemon filling over the hot crust and return to the oven. Bake for 12–15 minutes, or until the filling is set but still soft to the touch.,Cool at room temperature for 1½ hours. Lift out using parchment, cut into squares, and dust with powdered sugar before serving.
Notes
For a softer crust, reduce baking time slightly.,Increase lemon zest for extra tang.,Dust with powdered sugar just before serving for best appearance.,Bars can be cut into 9 larger squares for more generous portions.
