These Lemon Bars are sour and sweet and very easy to make. Buttery shortbread crust meets tangy lemon curd filling. Just 7 ingredients! You won’t be able to stop eating these.
This Lemon Bars recipe can be described with just one single word: AWESOME!
The lemon curd filling has a super duper intense lemon flavor. It’s going to blow your mind. When you bite into these irresistible, tangy Lemon Bars, a confusing process is going on in your mouth and your mind.
First, you will be flashed by its sour taste, and your taste buds are immediately awake, and so are you. HELLO! Then you notice the sweetness. Then the following will come into your mind: OMG, I want more! More of this flash! More of this taste.
So the combination of sour and sweet is the whole point of these Lemon Bars.
It’s like sour candy. You know what I mean? The sour taste is followed by the sweet taste and you are flashed by the sour-sweet taste. If you love sour candy, you will love these Lemon Bars. And if you love lemon, you will love, love, love these Lemon Bars.
The shortbread crust.
This is an easy story to tell. Place flour, sugar, salt, and butter in a food processor and pulse until it starts to clump. Transfer to a parchment paper layered baking pan and evenly press into the bottom. Bake for 20 minutes, fill with the lemon curd filling and bake again.
For the shortbread crust, you need just 4 ingredients. For the filling 5. All in all, you need just 7 ingredients. Wait a minute, 4+5=7? Although I’m not the brightest star in the sky when it comes to math, the calculation is right.
Flour and sugar are in both, the crust and the filling. So every part on its own has 4 and 5, but because 2 are the same ingredients, they count as one ingredient. You need 7 ingredients in total and 2 of them you need twice.
The Lemon Curd Filling.
The great and flashy taste of the lemon curd filling is just one part of the game. Let’s talk about the consistency of the lemon curd filling.
It’s so creamy. I mean it. And I really don’t know how to describe how creamy the filling is. I will go with this one: A picture says more than a thousand words. It’s true. Please look at the pictures (those with the bite). It tells you everything about the consistency.
The filling is very easy to make. You need just 5 ingredients. Eggs, sugar, lemon zest, lemon juice, and flour. Beat eggs, sugar, and zest until creamy. Then add flour. Slowly mix in lemon juice, and you’re done.
Pour on top of the pre-baked shortbread crust and bake until almost set with a very slight wobble. This will take about 35-40 minutes. To prevent the top from browning too much, cover loosely with parchment paper after 20 minutes or to your preference.
I played around with the amount of lemon zest and think that 1 tsp lemon zest is the perfect amount for the filling. Lemon zest brings in a tangy taste but can bring in a bitter taste as well.
When grating lemon rind, watch out that you grate just the yellow rind and not the white one. The white part of the rind is very bitter, and when you accidentally take too much of it, the filling can get a bitter taste. In this case, you might need to dust much more powdered sugar on top before serving to balance the bitter taste.
What I also want to say is, please make sure that you take organic lemons that you can safely eat the rind. Also wash it very good because of the uneven skin.
This is the best ever Lemon Bars recipe you will find because it is
- indescribably delicious
I warn you. They are going to blow your mind! And look at the picture above and below. Do you see that consistency of the filling? Indescribable!
If you make this To-Die-For Pecan Pie Shortbread Bars Recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
These Lemon Bars are sour and sweet and very easy to make. Buttery shortbread crust meets tangy lemon curd filling. You won’t be able to stop eating these.
- 2 cups all-purpose flour (240g)
- 1/3 cup granulated white sugar (67g)
- 1/2 tsp salt
- 7/8 cup cold butter (198g)
- 6 large eggs
- 2+1/2 cups granulated white sugar (500g)
- 1 tsp lemon zest
- 1 cup all-purpose flour (120g)
- 1 cup freshly squeezed lemon juice (240ml)
Preheat oven to 350°F (175°C). Line a 9x13" (23x33cm) baking pan with parchment paper with an overhang on all sides. Set aside.
Make the shortbread crust in a food processor: Place flour, sugar, salt, and butter in a food processor and pulse a few times just until it starts to clump.
If you don't have a food processor, then make the shortbread crust with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it starts to clump.
Transfer crust to the prepared baking pan and press with your fingers evenly into the bottom of the pan. Place a piece of paper on top and flatten the crust with the back of a flat-bottomed cup. Bake for 20 minutes until crust is lightly browned.
While the crust is baking, prepare the filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix eggs, sugar, and lemon zest on medium speed until creamy and sugar is completely dissolved, about 2-3 minutes. Add flour and mix just until incorporated. On low speed, slowly stir in lemon juice just until combined. Pour onto crust. Bake for about 35-40 minutes or until filling is almost set with a very slight wobble in the center. Cover with parchment paper after the first 20 minutes to prevent browning too much, if desired.
Remove from oven and let cool to room temperature. Then chill in the fridge overnight. Cut into 20 bars. Before serving, dust with powdered sugar. Store leftovers in the refrigerator in an airtight container for up to 3 days.