A tender shortbread crust is topped with bright, tangy lemon custard and baked till set.
The edges are nice and chewy, reminiscent of your favorite brownie recipe. Except instead of chocolate, it’s straight up citrus action going on here.
These bars blew us away! They were so delicious, and really easy to put together! They were great straight out of the fridge the next day, too.
The only problem I had with this recipe (that didn’t end up being a problem at all) was that when I poured the lemon custard over the crust, some of the crust bubbled up and rose to the top. I was afraid I ruined the whole thing. But it was totally fine once it came out of the oven!
This recipe is fabulous. The filling comes together while the crust is baking, and it’s the perfect way to satisfy your sweet tooth. Absolutely delicious!
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PinDescription
A tender shortbread crust is topped with bright, tangy lemon custard and baked till set.
Ingredients
For the Crust:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- pinch of salt
For the Topping:
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon fresh lemon zest
- 3 tablespoons all-purpose flour
- 1/4 cup fresh lemon juice
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8×8-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper. Set aside.
- To make the crust, in the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add flour and salt. Beat on low speed until dough is incorporated. Dough may come together, but if it remains shaggy, that’s fine too.
- Dump the crust into the prepared pan and use your fingertips to press the dough into the bottom of the pan. Bake for 15 to 18 minutes until just browned around the edges.
- You can make the filling while the crust is baking! In a medium bowl, whisk together eggs and sugar until well combined and slightly thick. Add the flour, lemon juice, and zest and whisk until blended.
- Pour the filling over the still warm baked crust. Return to the oven and bake for 18 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
- Allow to cool completely in the pan. Run a knife around the edges of the pan. Slice lemon bars into nine squares. Use the over hanging parchment paper to lift the squares out. To store the lemon bars, place them in an airtight container separated by wax paper layers.
Notes
Recipe from Joy the Baker
2 Comments
lorhen82
Oh, the edges are the best! I hope you saved one for me!! 😉
Joanne (eats well with others)
Love that I can officially comment on how much I loved these!! SOOO lemony perfect. That’s totally a thing.