My lemon bars recipe has all the best bits of classic lemon bars but made even easier!
Hi Bold Bakers!
This recipe is long in the making! Since the birth of Bigger Bolder Baking have all been asking for an easy Lemon Bars recipe. Well, brace yourselves!
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, but these tangy & rich lemon bars are made in one bowl and by hand.
Made with a classic sweet and buttery shortbread base topped with a super fresh lemony custard, these lemon bars 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!
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. Made by hand with just butter, flour, powdered sugar, and granulated sugar, you can imagine why this crust is also the base of millionaire’s shortbread — as they taste like a million bucks.
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!
How do you make this lemon bars recipe?
These homemade Lemon Bars are made with an easy lemon custard filling. Made by combining egg yolks, sugar, and lots of fresh lemon juice and zest, the filling of this lemon bar has all the component of the best homemade lemon curd.
The difference is that there’s no fussy cooking over a stove or worrying about curdled eggs. All of the ingredients are combined then poured over the shortbread crust. They bake somewhat low and slow, and this is what allows the lemon custard filling to develop its thick custard center and golden brown top.
Are lemon bars best-served cold?
While I really like the idea of warm gooey lemon bars I do find them easier to cut into squares when they are fully cooled. This is an important step in setting the center of the lemon bars. After cooling I love to dust these easy lemon bars with powdered sugar for that extra touch of sweetness.
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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 🙂
My easy Lemon Bars Recipe has all the best bits of classic lemon bars but made even easier! Give it a go!
- 1 1/4 cups (6 1/4oz/177g) all-purpose flour
- 2 tablespoons sugar/caster/granulated
- 2 tablespoons powdered sugar
- 10 tablespoons (5oz/142g) butter, cubed, room temperature
- 4 lemons, juiced and zested (about 3/4 cup juice )
- 8 egg yolks*
- 1 1/2 cups (12oz/340g) sugar
- 1/2 cup (2 ½oz/71g) all-purpose flour (See Notes)
- 1 1/2 teaspoons baking powder
- 1/2 cup (4oz/115g) butter, at room temperature
- 1 teaspoon vanilla extract
- powdered sugar, for dusting
Preheat your oven to 325oF (170oC) then butter and line an 8x8 inch baking tin, set aside.
In a large bowl combine the sugars and the flour. Next rub in the butter until you've reached the texture of coarse breadcrumbs. Continue to bring the shortbread together using your hands until the dough forms a ball.
Transfer the shortbread dough to your lined baking tin and press into one even layer using your fingertips and the palm of your hands. Then prick the crust all over with a fork.
Bake the shortbread crust for 25 minutes. While the base is baking, make the lemon filling.
In a medium bowl combine the egg yolks, sugar, flour, baking powder, soft butter, lemon juice, and zest then mix to combine. If the mixture looks a bit separated, don't be alarmed.
Remove the crust from the oven then fill with the lemon filling. Bake for 40-45 minutes until the top has formed a crackle crust and is golden brown.
Allow to fo fully cool before dusting with powdered sugar and cutting into squares.
Cover and store in the fridge for up to 4 days.
Watch the Recipe Video!
*Flour and baking powder were added to this recipe after the video launched. It's important to add it as it sets the lemon filling.
*Save your leftover egg whites for meringue recipes and you can even freeze them for later
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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