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Hi Bold Bakers!
This recipe is long in the making! Since the birth of Bigger Bolder Baking, people have been asking for an easy Lemon Bars recipe. Well, brace yourselves because it’s finally here.
My Lemon Bars Recipe has all the best bits of classic lemon bars but made even easier. Some lemon bars require pre-cooking the filling or extra equipment. However, these tangy and rich lemon bars are made in one bowl and by hand.
These healthy lemon bars are made with a classic sweet and buttery shortbread base and topped with a super fresh lemony custard. They also boast a crackle top, gooey center, and crunchy sweet base. Basically, these lemon bars are going to make all of your friends and family swoon!
And, if you love lemon recipes as I do, you have to try my lemon cake with lemon buttercream frosting, lemon semifreddo, and my no-bake lemon cheesecake!
What Is Shortbread?
Shortbread, or shortcrust pastry, is the beginning of my easy lemon bars recipe. Shortbread is defined by a super crunchy and flaky texture that has a sweet flavor. This crust is also the base of millionaire’s shortbread. It only needs a few ingredients and is made by hand with just butter, flour, powdered sugar, and granulated sugar. If you’re looking for a killer shortbread cookie recipe, look no further than my 3-ingredient shortbread cookies.
The rich sweet crust bakes ahead of the filling to ensure it’s cooked through. After baking for 25 minutes, I fill them will the custard filling and then it’s just a matter of time!
What You’ll Need For This Best Lemon Bar Recipe
[Did you know you can make your own extracts? ]
How To Make Lemon Bars
These homemade Lemon Bars are made with an easy lemon custard filling. The filling of this lemon bar is made by combining egg yolks, sugar, and lots of fresh lemon juice and lemon zest. Seriously, it has all the components of the best homemade lemon curd (and don’t forget to get the full recipe with measurements, on the page down below).
- Preheat oven and butter and line baking tin with parchment paper.
- Combine sugars and flours in a large bowl. Rub in the butter and bring together using your hands until dough forms a ball.
- Transfer dough to baking tin in one even layer. Prick crust all over with a fork.
- Bake for 25 minutes.
- While the shortbread dough bakes, combine egg yolks, sugar, soft butter, vanilla extract, lemon juice, and zest and mix in a medium bowl.
- Whisk in flour and baking soda.
- Remove baked crust from oven and fill with lemon filling.
- Bake for 40-45 minutes until the filling on top is golden brown.
- Cool fully before dusting with powdered sugar. Cut into squares.
- Store in the fridge.
Are Lemon Bars Best-Served Cold?
I like the idea of warm gooey lemon bars. However, lemon bars are easier to cut into squares when they are fully cooled. This is an important step in setting the center of them. After cooling I love to dust these easy lemon bars with powdered sugar for that extra touch of sweetness.
Do Lemon Bars Need To Be Refrigerated?
Yes, lemon bars should be refrigerated. Since they are custard-based, you should make sure to put any leftovers in the fridge or if you don’t want to immediately dig into your classic lemon bars, then be sure to refrigerate within a few hours of them being on the counter. When it comes to storing lemon bars, refrigeration is the way to go.
Can You Freeze Lemon Bars?
Absolutely, you can freeze them. Just make sure that you seal them tight with plastic wrap before placing them inside the freezer. Lemon bars can last in the freezer for three to four months. And once you’re ready to eat them, thaw the lemon bars in the fridge overnight before enjoying your lemon bars.
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NOTE: THIS RECIPE HAS BEEN EDITED ON 9/6/2018 TO MAKE ADJUSTMENTS TO THE FILLING. WE HAVE RESOLVED ANY ISSUE WITH THE RECIPE. Gemma 🙂
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!