Easy Lemon Bars With Shortbread Crust

RENEE NICOLE'S KITCHEN

Easy lemon bars with a buttery shortbread crust and a luscious lemon filling. Perfectly tangy and sweet, they are the best lemon bars I've ever tasted.

RENEE NICOLE'S KITCHEN

INGREDIENTS

Crust – flour – sugar – cornstarch  – salt – cold butter Filling – eggs – sugar – lemon juice – lemon zest – vanilla – salt – heavy cream – cornstarch To Serve – powdered sugar

Yield

prep time

25 MINUTES

total time

16 BARS

Easy Lemon Bars with Shortbread Crust 

2 HOURS

1. Preheat oven to 350°F. In a bowl, whisk 1 cup flour, 1/3 cup sugar, 1 TBSP cornstarch, and 1/4 tsp salt.

Instructions

2. Grate 1/2 cup (4 oz) cold butter into the flour mixture, then crumble until it forms clumpy crumbles. Line an 8×8 or 9×9 pan with parchment paper.

Instructions

3. Pour the crumbly crust into the parchment-lined pan and press firmly. Bake for 12–15 minutes until the edges start to brown.

Instructions

4. Beat 2 large eggs in a medium bowl. Add 1 cup sugar, 1/2 cup lemon juice, 2 tsp lemon zest, 1 tsp vanilla, and 1/4 tsp salt. Whisk to combine. In a separate bowl, make a slurry with 2 TBSP heavy cream and 1 TBSP cornstarch. Add the slurry to the lemon filling and whisk thoroughly.

Instructions

5. Pour the filling over the baked crust, smooth with a spatula, and bake for 20-25 minutes until the center is almost set. Let the bars cool on a rack for 30 minutes, then refrigerate for at least 1 hour to chill.

Instructions

6. Dust the bars with powdered sugar.

Instructions

Full Ingredients And Instructions

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