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