Easy Lemon Bars with Shortbread Crust

RENEE NICOLE'S KITCHEN

"Calling all lemon lovers!! These easy lemon bars have a buttery shortbread crust and a luscious lemon filling. One of my all time favorite desserts, these are the best lemon bars I’ve ever tasted."

RENEE NICOLE'S KITCHEN

INGREDIENTS

Crust – flour – sugar – cornstarch – salt – cold butter

INGREDIENTS

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 degrees.

preheat the oven

1. In a medium mixing bowl, whisk together 1 cup flour (4.25 oz), 1/3 cup sugar (2.35 oz), 1 TBSP cornstarch (8 g), and 1/4 tsp salt (1.5g).

make the crust

2. Grate 1/2 cup (4 oz) cold butter into the flour mixture, then crumble together until it forms into clumpy crumbles.

grate the butter

3. Line an 8x8 or 9x9 pan with a piece of parchment paper.

prep the pan

4. Pour the crumbly crust mixture into the parchment paper, and firmly press the crust into the bottom of the pan.

PRESS THE CRUST

5. Bake the crust for 12 - 15 minutes. The edges just should start to brown.

BAKE THE CRUST

1. In a medium mixing bowl beat 2 large eggs. Then add 1 cup sugar (7 oz), 1/2 cup lemon juice (approx 4 lemons), 2 tsp lemon zest (5 g | approx 1 lemon), 1 tsp vanilla, and 1/4 tsp salt (1.5 g). Whisk to combine.

MAKE THE FILLING

2. In a separate bowl, combine together 2 TBSP heavy cream and 1 TBSP cornstarch (8 g) to make a thick slurry. Add the slurry to the lemon filling mixture and whisk thoroughly to combine.

MAKE THE SLURRY

3. Pour the filling on top of the baked crust and lightly run a spatula over the top to remove any air bubbles. Return it to the oven for 20 - 25 minutes, until the center is almost set. If you jiggle the pan, the middle two inches or so should move slightly.

MAKE THE FILLING, POUR & BAKE

4. Allow the bars to cool on a rack for 30 minutes, then cover and place in the fridge for at least 1 hour to chill.

COOL & CHILL

1. Dust the bars with powdered sugar.

To Serve

2. Use the parchment paper to gently lift the entire dessert from the cake pan. Gently loosen the sides of the bars from the paper using a spatula.

REMOVE FROM THE PAN

3. Cut into 16 squares and serve. For best taste and texture, refrigerate any leftovers and eat within a week. For longer storage, these lemon bars can be frozen.

CUT INTO BARS

Visit Renee Nicole's Kitchen for MORE Notes and Tips on Making the BEST Easy Lemon Bars with Shortbread Crust!

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Enjoy!

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