Thick Lemon Bars with Shortbread Crust (video)
With a rich buttery shortbread crust and a thick layer of tangy lemon curd on top, these easy lemon bars are guaranteed to be a hit! They are made with just 7 ingredients and take only 15 minutes to prepare.
Why these lemon bars are the best:
- They have a perfect 1:1 ratio of crust to filling.
- They are thicker than most lemon bars, which makes each bite more flavorful and satisfying.
- The lemon curd is delightfully tart, and not too sweet, which emphasizes the robust lemony flavor. It’s also firm enough to hold its shape when sliced and is stackable for easy transport and plating.
- The base features a buttery shortbread crust that uses powdered sugar instead of granulated sugar and includes cornstarch for a light and tender texture that melts in your mouth.
- Here is what some of my readers have to say:
“I made these this weekend, following the recipes, exactly. They are perfection – they taste so fresh and the lemon flavor is an amazing compliment to the delicious crust! Thanks for sharing!!” – Brittainy
“This was such an amazing recipe. The amount of tartness and gooeyness was perfect. I ate like a whole row when I finished with it. The thickness is very nice too! Perfect lemon bar recipe <3” – Teresa
How to make lemon bars:
- You start by tossing some flour, powdered sugar, and cornstarch together. Then add in the butter.
- Using a pastry cutter, fork or food processor, work in the butter until the mixture resembles coarse meal.
- Press the mixture firmly and evenly into an 8×8″ square baking pan lined with parchment paper. Pre-bake the crust at 350F for 10 minutes.
- Meanwhile, whisk together the eggs, sugar, lemon juice, and lemon zest.
- Slowly add in some more flour while whisking.
- Pour the filling over the hot crust and bake for another 30 minutes.
- Spread out the shortbread mixture evenly into your baking pan first, then press it firmly so that you have a nice and even layer.
- Add in the flour a bit at a time while whisking vigorously to prevent any clumping. See the video tutorial below.
- Butter and line the baking pan with parchment paper, leaving an overhang on the sides. Buttering the pan keeps the parchment paper in place and makes it easier to remove. The overhang also helps you lift the parchment paper out of the pan, making it easier to cut the squares.
- What kind of lemons are best for lemon bars? I recommend using fresh lemons because it gives the best flavor. Any kind of fresh lemons would work, including Meyer lemons. You can use bottled lemon juice in a pinch if you have to.
- What kind of lemons are best for zesting? Organic or unwaxed lemons are better for zesting, as well as thick-skinned lemons. (source: How to chose and use lemons)
- How do you store lemon bars? They can be refrigerated in an airtight container for up to a week. They can also be tightly wrapped and stored in the freezer for up to a month.
- How do you serve lemon bars? They are lovely served with a dusting of powdered sugar. They can be enjoyed cold or at room temperature.
You might also like:
These easy lemon bars are excellent for potlucks, bake sales, picnics, and backyard barbecues. The richness of the shortbread is like a match made in heaven with the fresh and tangy citrus taste.
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With a rich buttery shortbread crust and a thick layer of tangy lemon curd on top, these zesty lemon bars are packed with robust lemon flavor.
- 1&1/4 cups (155g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1 tbsp (10g) cornstarch
- 1/2 cup (114g) unsalted butter, softened
- 3 large eggs
- 1&1/2 cups (300g) sugar
- zest of 1 lemon
- 1/2 cup (125ml) fresh lemon juice (about 2 lemons)
- 1/2 cup (62g) all-purpose flour
- powdered sugar for dusting
- Preheat oven to 350F and line an 8×8″ square baking pan with parchment paper overhanging the sides
- Toss flour, powdered sugar, and cornstarch together.
- Cut in the softened butter using a fork, pastry cutter or food processor until the mixture resembles coarse meal.
- Dump the mixture into the prepared pan. Spread it out evenly then press firmly into an even layer. Bake for 10 minutes or just until the edges start to brown.
- Meanwhile, whisk together the eggs, sugar, lemon zest, and lemon juice.
- Slowly add in the flour, whisking quickly to prevent any lumps.
- Pour over hot crust and bake for another 25-30 minutes or until the lemon filling is set.
- Let stand at room temperature to cool for an hour and chill in the refrigerator for 2 hours. Dust with powdered sugar before slicing and serving. Cut into 9 squares or 12 bars.
- These lemon bars can be served chilled or at room temperature.
- Leftovers can be refrigerated in an airtight container for up to a week. They can also be tightly wrapped and stored in the freezer for up to a month.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: lemon bars with shortbread crust, thick lemon bars, easy lemon bars