Lemon Bars


If you’re a devoted lemon enthusiast, look no further! Indulge in the citrusy ecstasy of our Ultimate Citrus Delight – the Classic Lemon Bars. This recipe promises a sublime blend of tart, velvety lemon curd harmonized by a crisp, buttery shortbread crust. With just 45 minutes of your time, happiness is within reach.

Lemon bars are the Tigger of desserts, bouncing with friendliness, accessibility, and a burst of sunshine on your taste buds. This recipe encapsulates the essence of a dessert that’s both extroverted and comforting, like an old friend welcoming you with open arms.

Making the Perfect Symphony of Flavors

Creating these lemon bars is a two-step process involving the meticulous preparation of the shortbread crust and the luscious lemon curd filling. Let’s dive into the steps that will elevate your dessert game:

Shortbread Crust – The Foundation of Delight

Blind Baking Brilliance: Begin by blind baking the crust until it achieves a dry, slightly golden perfection around the edges.

Material Matters: The choice between a glass and a metal baking dish impacts cooking times. Opt for longer times with a glass dish and shorter ones with metal.

Lemon Curd Filling – The Citrus Symphony

Pouring Sunshine: Once the crust is ready, pour the lemon curd filling onto the warm foundation and bake until it’s set with small bubbles across the top, avoiding any unwanted jiggle.

Vigilant Baking: Stay vigilant during the final bake; the transition from done to overdone happens swiftly. Adapt the cooking times based on your chosen baking dish.

Serving and Cutting

Patience Pays: For a polished presentation, cool the bars on a wire rack for 30 minutes and then an additional 30 minutes uncovered in the refrigerator. Run a knife around the edge, lift using the parchment sling, and cut with a long knife for clean lines.

Powdered Perfection: Dust with powdered sugar just before serving to avoid any slimy appearance.

Storage Information

Same-Day Indulgence: For immediate consumption, store on the counter in a container. But if planning to share, follow the rules for party prep or at-home storage.

Freezing for Future Feasts: Freeze lemon bars with care to prevent ice crystals on the curd. Thaw in the fridge or on the counter for about 40 minutes before serving.

Troubleshooting Tips

Grainy Curd Woes: Unincorporated flour is often the culprit; whisking well is the key.

Curd Setbacks: If the curd didn’t set, you might have missed adjusting the cooking time for a doubled recipe. Cool it adequately or add extra flour for a firm result.

Lemon Bars

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Course: Desserts


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The Express Lemon Bar Recipe


  • 2 1/4 cups (284g) all-purpose flour

  • 2/3 cup (152g) granulated sugar

  • 1 teaspoon kosher salt

  • 1 cup (2 sticks) unsalted butter, cold

  • 4 large eggs

  • 1 egg yolk

  • 1 cup (219g) sugar

  • 1/3 cup (43g) all-purpose flour

  • 2/3 cup lemon juice (from 3 lemons)

  • 1 teaspoon vanilla extract

  • 1/4 cup powdered sugar


  • Prepare the pan and preheat the oven: Line a 9×13 pan with parchment paper, leaving enough to overhang the sides. Preheat the oven to 350° F.
  • Combine the dry ingredients: Whisk flour, sugar, and salt in a large bowl.
  • Add the butter: Cut cold butter into cubes, coat with flour, and press into an even layer in the baking dish. Bake for 20-25 minutes.
  • Prepare the filling: Whisk eggs, yolk, sugar, flour, lemon juice, and vanilla. Pour over the warm crust.
  • Bake the lemon bars: Return to the oven and bake for 12 minutes in a glass pan or 10 minutes in a metal pan until the filling is set with bubbles on top.

Nutrition Facts

  • Calories: 267kcal
  • Carbohydrates: 37g
  • Protein: 4g
  • Fat: 12g
  • Potassium: 53mg
  • Fiber: 1g
  • Sugar: 22g

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