Easy breezy, the best lemon bars recipe, made with a shortbread base crust and a thick layer of perfectly creamy lemon curd.
No fuss, so easy a kid could make them, the best ever you guys!
All you need to do is whip up a creamy fail proof lemon curd in a double boiler, just like we did for this lemon olive oil cake.
Just like coconut macaroons, there is no cornstarch, no baking powder needed at all! Then buzz up some short bread in a mini food processor, bake it, top it with the curd and finish with a dusting of powdered sugar.
If you want to get fancy maybe for Christmas, you can add fresh blueberries or blackberries on top too. Gently press them into the lemon curd with your fingers before dusting with powdered sugar.
Store in the refrigerator covered with plastic wrap if there are any leftovers. Only dust with powdered sugar before serving.
P.S. Legend has it that the the original lemon bars were put together by the research and development team at Betty Crocker Inc., and first published the recipe in 1963.
The best and easy lemon bars recipe, made with a shortbread base crust and a thick layer of perfectly creamy lemon curd.
- 10 tbsp cold organic butter salted
- 1 1/4 c all purpose flour
- 1 lemon zest only
- 4 tbsp granulated sugar
- 1/4 c powdered sugar
- 1/2 c lemon juice freshly squeezed
- 1 lemon zest only
- 4 large egg yolks organic pasture raised
- 1/2 c granulated sugar
- 5 tbsp butter cut into 5 pieces
Line a shallow 8 X 8 baking dish with parchment paper and set aside.
Preheat your oven to 325”F. While your oven is heating up, make the lemon curd.
To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to a gentle simmer.
Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 10 to 15 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely
In the bowl of a food processor add the flour, butter, lemon zest and sugars. Pulse together until a dough forms.
Use a spatula and transfer the dough to the prepared baking dish. Press it on top and to fill in the corners.
Bake the shortbread in the preheated oven until golden, about 35 to 40 minutes or so.
Take the shortbread out of the oven and top with the lemon curd. Transfer to the refrigerator until chilled.
Use a sharp knife to cut the lemon bars into 2x2 inch squares and sprinkle with powdered sugar on top.
More Desserts:
Lemon Olive Oil Cake
Lemon Ricotta Cookies
Limoncello Cake
Ricotta Lemon Muffins
These were the most amazing lemon bars we’ve ever made. All I have to say is we should have made more. Perfect.
Excellent flavor, however the pan size should likely be 8×8 rather than 9×13 as shortbread was thin and filling also was not as thick as the pictures. Would have given it a 5 star if the pan size had been correct.
Hi Nancy, you are correct, the pan size should be 8×8, I’ll fix that in the recipe as well. Thank you 🙂 ~Florentina
Wow! Those lemon bars look too beautiful to eat, but I will definitely need to make this recipe!
What is the garnish on top, lavender?
Purple basil blossoms 🙂
How can I print the recipe? Can’t wait to try this recipe
Maryhill, there is a Print button in the recipe plugin next to the image and at the very top of the post as well.
Made this recipe last night. Very good with great lemon flavor. I will make it again but next time I will probably double up on the lemon curd.
You just can’t have too much lemon curd 😉