Easy Lemon Bars with Shortbread Crust

"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

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INGREDIENTS

Filling – eggs – sugar – lemon juice – lemon zest – vanilla – salt – heavy cream – cornstarch To Serve – powdered sugar

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Yield

prep time

25 MINUTES

total time

16 BARS

Easy Lemon Bars with Shortbread Crust

2 HOURS

1. Preheat oven to 350 degrees.

Instructions

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).

Start with the crust:

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

Start with the crust:

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

Start with the crust:

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

Start with the crust:

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

Start with 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.

While the crust bakes 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.

While the crust bakes make the filling:

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.

While the crust bakes make the filling:

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.

While the crust bakes make the filling:

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.

To Serve:

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.

To Serve:

Enjoy!

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