This easy recipe for how to make lemon bars is fail-proof. An easy shortbread crust topped with a pre-cooked lemon filling makes this recipe your next favorite dessert bar!
Sorry for being MIA last week. I was lucky enough to spend the week at Disney Aulani in Hawaii with my sister and her family. We had the best time, ate my weight in Shave Ice and devoured some delicious fish recipes. And went down the water slide 35 times!
On to today’s post, how to make lemon bars!
Lemon bars go one way or the other, great or blah. I’ve made numerous recipes throughout the years. Some delicious, some not. I often find that the crust is soggy, not thick enough. The filling is overly sweet, not lemony enough or worst, doesn’t set properly.
What is a lemon bar?
Usually some sort of crust, often shortbread, topped with a sweet tangy lemon filling, similar to lemon curd. And the best non-chocolate dessert bar around. The contrasting textures make me so happy. But if you’re craving chocolate try my brownies.
I recently came across the new Cooks Illustrated Lemon Bars recipe. It was delicious, the only thing I really changed was I added more lemon zest. I love to have the tang, a real lemon flavor. These bars are perfect. A nice thick, crunchy shortbread crust and a gorgeous thick, lemony filling. You will love these.
How do you make lemon bars with shortbread crust?
First, you need to make your crust. This recipe is easy as the shortbread recipe uses melted butter so its super fast.
In a large bowl add your flour, salt, and granulated sugar. Whisk to combine. Then pour in your melted butter, use a spatula to mix together. Then in a greased foil-lined 8X8 or 9X9 square baking pan press it down evenly. Then bake at 350F for 18-23 minutes, or until nice and golden brown.
How do you make a lemon zest?
One of my all-time favorite kitchen tools is this microplane zester (affiliate link). It seriously makes zesting anything so easy, it feels like you’re zesting butter, it’s that smooth!
To make the filling in a large bowl start with granulated sugar, all-purpose flour, cream of tartar and salt. Whisk together then add your eggs and egg yolks. Finally your freshly zested lemon and lemon juice.
Pour mixture into a saucepan and cook over low-medium heat, whisking constantly, mix until the mixture has thickened and your instant-read thermometer registers at a degree of 160F.
(I highly suggest investing in an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel and more! )
This should around 5 minutes or a little longer, do not rush the process. Once the temperature is reached turn the heat off and add the slices of butter.
Then pour the mixture through a strainer into a clean bowl. This helps ensure that you have no cooked eggs and that any thick pieces of lemon zest are taken out.
Then pour the warm filling on top of the pre-baked crust. Then place the pan bake in the oven and bake for an additional 9-12 minutes or until when you shake the pan only the very middle barely wiggles.
How long does it take to cool lemon bars?
Place the pan on a wire rack to cool for at least 45 minutes. Then wrap in plastic wrap and chill in the fridge. Before serving using a paper towel gently place the towel on top of bars to remove any condensation. Then sift powdered sugar on top of bars for finishing touch. I slice in half lengthwise then both of those halves in half and then do the same the opposite way to have 16 equal bars, you could cut one side into 5 lengths instead of 4 to get 20 pieces or make 9 larger pieces by cutting the pan in thirds.
Do lemon squares need to be refrigerated?
Yes, keep these bars stored in an airtight container in the fridge.
- Two years ago: Cookie Butter Smores Bars
- Three Years Ago: Lemon Cheesecake
- Four Years Ago: Peaches & Cream Banana Bread
- Five Years Ago: Peanut Butter Chocolate Chunk Cookies
Please let me know if you use this recipe for how to make lemon bars by leaving a rating and review below!
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This easy recipe for how to make lemon bars is fail-proof. An easy shortbread crust topped with a pre-cooked lemon filling makes this recipe your next dessert bar!
Ingredients
Shortbread Crust
- 125 Grams (1 Cup) All-Purpose Flour
- 50 Grams (1/4 Cup) Granulated Sugar
- 1/2 Teaspoon Salt
- 4oz (1 Stick) Unsalted Butter
Lemon Bar Filling
- 200 Grams (1 cup) Granulated Sugar
- 2 Tablespoons All-Purpose Flour
- 2 Teaspoons Cream of Tartar
- 1/4 Teaspoon Salt
- 3 Large Egg + 3 Large Egg yolks
- 1 Tablespoon Lemon Zest
- 5.5oz Fresh Lemon Juice
- 2oz Unsalted Butter, cut into 8 pieces
- Powdered Sugar for decorating
Instructions
Crust
- Preheat oven to 350F and line an 8X8 or 9X9 square baking pan with foil so that the foil overhangs on the side and you can easily remove the bars from the pan later. Then grease every corner of foil.
- In a large bowl add your flour, salt, and granulated sugar. Whisk to combine. Then pour in your melted butter, use a spatula to mix together. Place shortbread crust into the prepared pan and press down evenly making sure the crust fills the whole bottom of the pan. Bake for 18-23 minutes, or until nice and golden brown.
Lemon Filling
- In a large bowl add the granulated sugar, all-purpose flour, cream of tartar and salt. Whisk together then add your eggs and egg yolks. Finally, add your freshly zested lemon and lemon juice. Transfer the mixture to a saucepan over low- medium heat. Cook over low-medium heat, whisking constantly, mix until the mixture has thickened and your instant-read thermometer registers at a degree of 160F. This should around 5 minutes or a little longer, do not rush the process. Once the temperature is reached turn the heat off and add the slices of butter.
- Pour the mixture through a strainer into a clean bowl. Then pour on top of the hot crust, moving pan to ensure an even filling. Bake for an additional 9-12 minutes or until when you shake the pan only the very middle barely wiggles.
- Place pan on a wire rack to cool for at least 45 minutes. Then wrap in plastic wrap and chill in the fridge for at least 1 hour up to 24. Before serving using a paper towel gently place the towel on top of bars to remove any condensation. Then sift powdered sugar on top of bars for finishing touch. Cut into four rows on each side to create 16 bars. Keep in fridge, best served within 2 days.
Keywords: easy lemon bar recipe, the best lemon bar recipe, how to make lemon bars
I love this, thank you so much for sharing it!
These lemon bars look perfect!