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simple lemon dessert bars - featured image

Simple Lemon Dessert Bars: Best Easy Shortbread Recipe

  • Author: Lara
  • Total Time: 1 hour 45 minutes
  • Yield: 16 servings 1x

Description

These simple lemon dessert bars feature a buttery, crisp shortbread crust topped with a tangy, sweet lemon curd filling. They are easy to make, hold up well in heat, and taste even better after chilling.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon salt
  • 3–4 medium fresh lemons (for zest and juice)
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a large mixing bowl, beat the softened butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the flour and salt to the butter mixture. Mix on low speed just until the dough comes together. Do not overmix.
  4. Press the dough evenly into the bottom of the prepared baking dish. Bake the crust for 15 minutes until lightly golden and set. Remove from oven.
  5. While the crust bakes, zest the lemons to get about 2 tablespoons of zest. Juice the lemons to get 1/2 cup of fresh juice.
  6. In a medium bowl, whisk together 1 cup sugar, eggs, and egg yolks until smooth. Whisk in heavy cream and vanilla extract.
  7. Add the lemon juice and lemon zest to the egg mixture. Whisk until fully combined.
  8. Pour the lemon filling over the hot, pre-baked crust. Spread evenly.
  9. Return to the oven and bake for 25-30 minutes, until the edges are set and the center has a slight jiggle.
  10. Cool the bars in the pan on a wire rack for at least 1 hour, then refrigerate for at least 1 hour or overnight until completely cold.
  11. Lift the bars out of the pan using the parchment overhang. Slice into squares and dust with powdered sugar before serving.

Notes

Do not skip pre-baking the crust to prevent a soggy bottom. Ensure eggs and cream are at room temperature for a smooth filling. The bars must be completely cold before slicing to ensure clean cuts. Store in the refrigerator for up to 5 days or freeze for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 180
  • Sugar: 18
  • Sodium: 110
  • Fat: 9
  • Saturated Fat: 5
  • Carbohydrates: 24
  • Protein: 2

Keywords: lemon bars, shortbread crust, lemon dessert, summer dessert, easy baking, make-ahead dessert, gluten-free option

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Find it online: https://alldinnerecipes.com/simple-lemon-dessert-bars-best-easy-shortbread-recipe/