Description
These creamy lemon bars feature a silky lemon filling atop a rich, buttery shortbread crust, delivering a perfect balance of tangy and sweet in under an hour.
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
- 4 large eggs, room temperature
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (32g) all-purpose flour
- 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
- 2 tbsp lemon zest
- 1/2 cup (120ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving some overhang for easy removal later. Set aside.
- Make the shortbread crust: In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar until creamy and smooth, about 3-4 minutes with an electric mixer.
- Add 2 cups all-purpose flour and 1/4 tsp salt. Stir gently until the dough just comes together. It will be crumbly but should hold when pressed.
- Press the crust evenly into the prepared pan using your fingers or the bottom of a flat glass. Bake for 18-20 minutes until the crust is a light golden brown.
- Prepare the lemon filling: Whisk together 4 large eggs and 1 1/2 cups sugar until smooth and slightly thickened, about 2 minutes.
- Add 1/4 cup flour and mix well to avoid lumps.
- Stir in 1/2 cup freshly squeezed lemon juice, 2 tbsp lemon zest, and 1/2 cup heavy cream until the mixture is velvety and glossy.
- Once the crust is baked, pour the lemon filling over it immediately.
- Return the pan to the oven and bake for another 25-30 minutes until the filling is just set but still jiggles slightly in the center.
- Cool completely on a wire rack, then chill in the fridge for at least 2 hours or overnight for the creamiest texture.
- Cut into squares using a sharp knife, wiping the knife with a warm, damp towel between cuts for cleaner edges.
Notes
Use softened butter for the crust to achieve a tender, crumbly texture. Fresh lemon juice and zest are essential for bright flavor. Avoid overmixing the filling to prevent a rubbery texture. Chill bars for at least 2 hours or overnight for best slicing and texture. Line the pan with parchment paper for easy removal and cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 220
- Sugar: 16
- Fat: 14
- Carbohydrates: 22
- Protein: 3
Keywords: lemon bars, creamy lemon bars, shortbread crust, lemon dessert, easy lemon bars, homemade lemon bars, buttery crust