• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Amanda Wilens logo
  • About
  • Parties
  • Recipes
  • Lifestyle
  • Classes
  • Subscribe
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Parties
  • Recipes
  • Lifestyle
  • Classes
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Lemon Bars

    Lemon Bars

    Published: Jul 15, 2020 · Modified: Apr 28, 2021 by Amanda Wilens · This post may contain affiliate links. 11 Comments

    • Facebook
    • Twitter
    • Yummly
    • Email
    Jump to Recipe Print Recipe Pin Recipe
    lemon bars with shortbread crust on the little market plate with lemons

    This easy lemon bar recipe with a shortbread crust calls for extra lemon and all the curd. I love a very curd filled lemon bar. The more lemony the bar the better. I like a ⅔ lemon curd to ⅓...or ¼ shortbread bar base ratio.

    Lemon bars are the perfect spring treat. The firm shortbread and soft lemon curd topping...just perfect! I love my lemon bars extra lemony so that's why I add in zest. But if you're looking for a subtler flavor, then zest isn't necessary. If you don't have a zester, you can also use a fine cheese grater or slice off the skin and cut into very small pieces.

    Also, this recipe can be made with any citrus...limes or grapefruit would be delicious too! My recipe makes a thicker layer of lemon curd on top, which I love. If your bars get browned on the top or edges, no worries! You will cover with powdered sugar anyways.

    I serve them chilled and keep them in the refrigerator for up to one week. Or you can keep or serve them at room temp, but only for about 2-3 days.

    I made this recipe for The Little Market. You can go to their website to see the links to these products in the photos.

    lemon bars with shortbread crust on the little market plate with lemons

    Table of Content

    • Tips on Ingredients for Classic Lemon Bars
    • Best Tips and Knowledge to make the best easy lemon bars with Shortbread Crust
    • FAQs about Lemon Bars
    • Other Treats to Try
    • Love this Recipe?
    lemon bars with shortbread crust on the little market plate with lemons

    Tips on Ingredients for Classic Lemon Bars


    Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for and the others are those that I think don't need to be the highest quality. But again, if you don't have access to high quality, it will still be delicious! I also let you know if a certain type or style is best

    These are the items that I have notes for, whether it's to buy the best quality or if there are specific notes about that ingredient.

    • Butter: I always suggest using a good quality when it comes to your dairy. This always helps the texture and flavor profile. I personally am a big fan of butter like Kerrygold or Tillamook butter. Unsalted always!
    • Flour: this can be a little controversial for SURE, but I am always a believer in a good all-purpose flour. Some just don't hold up the same. You will notice a change in flavor if you're using a good quality...or even just one that hasn't expired/been sitting in an open bag. Always be sure that once you open a bag of flour that you seal it back up thoroughly or that you place it into sealed jars.
    • Lemons or citrus: I suggest using regular or Meyer lemons for this recipe. I've tested it with both and loved it. However, you could definitely try this with limes, grapefruit, or oranges. I haven't tested them, but if you want to, go for it!
    lemon bars with shortbread crust on the little market plate with lemons

    Best Tips and Knowledge to make the best easy lemon bars with Shortbread Crust

    • Stand Mixer: I make my dough from scratch and I use a stand mixer with a paddle attachment. You could do this with a handheld mixer or even potentially a food processor or blender.
    • Bake Time: Now, this is the difference of a very gooey top or set top. You 100% need to be keeping your eyes on the oven to make sure they don't overcook. But again, if they brown a little, no worries, you can coat in powdered sugar! It may jiggle just the slightest and that's okay.
    • Cooling: You definitely need to cool them outside the fridge first for at least 1 hour. Then move to the fridge for about 1-2 hours to chill. I personally love to keep mine in the fridge so they are nice and cool when I go to eat them! I serve them chilled and keep them in the refrigerator for up to one week. Or you can keep or serve them at room temp, but only for about 2-3 days.
    • Parchment Sling: Use a parchment sling to have an easy pull of the lemon bars out of the pan. And makes it much easier to then lay out to slice nicely.
    • Cutting Lemon Bars: To get a nice clean cut, run the knife under warm water and wipe with a towel between each slice.
    • Zester: If you don't have a zester, you can use a small side of a cheese grater.
    • Metal vs. Ceramic/Glass Pan: You might hear arguments against metal pans because of the acid and metal. However, if your parchment sling is in place and your pan is safely coated, you should be fine and no metallic taste..
    • Storing: Can be stored air-tight in the refrigerator for up to one week.
    lemon bars with shortbread crust on the little market plate with lemons

    FAQs about Lemon Bars

    Can I use other citrus?

    I personally haven't tried other citrus with this yet, but it should be a similar process. You are more than welcome to try it out.

    Can you freeze these and save for later?

    Yes! You will need to put them in something airtight before freezing. But then when you thaw, it's best to thaw in the fridge overnight and you may need to dab with a dry paper towel to get rid of extra moisture.

    What's a quick tip for making lemon bars look better?

    Sift lots and lots of powdered sugar on top. Lemon bars are moist on top. So dab with a paper towel and then add tons of powdered sugar. Also, adding sliced lemons or candied lemons can be beautiful!

    lemon bars with shortbread crust on the little market plate with lemons

    Other Treats to Try

    • Mixed Berry Pie
    • Double Chocolate Chunk Cookies
    • Chocolate Chip Meringue Cookies
    • Perfect Chocolate Chip Cookies
    • Oatmeal Chocolate Chip Cookies
    • Snickerdoodle Cookies
    • Chewy Brownies

    Love this Recipe?

    Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos! 

    lemon bars with shortbread crust on the little market plate with lemons

    Lemon Bars

    5 from 7 votes
    Print Pin Share Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Resting and Cooling Time: 2 hours
    Total Time: 3 hours 5 minutes
    Servings: 16 bars
    Author: Amanda Wilens

    Equipment

    • Stand Mixer

    Ingredients

    Crust
    • ½ cup unsalted butter room temperature
    • ¼ cup granulated sugar
    • 1 teaspoon vanilla
    • 1 cup all-purpose flour
    • ½ teaspoon salt
    Curd
    • 4 eggs large
    • ⅔ cup granulated sugar
    • 4 tablespoon all-purpose flour
    • ⅔ cup lemon juice
    • 1 teaspoon lemon zest
    Topping
    • ¼ cup powdered sugar
    • lemons sliced

    Instructions

    • Preheat the oven to 325° F. Line the bottom of an 8x8" pan with parchment paper. Make sure the paper hangs over the sides so you can pull up the bars from the pan later, making it easier to cut the bars.
    • In your stand mixer with a paddle attachment mix together the sugar, flour, and salt until thoroughly mixed. Add in the butter and vanilla and mix. It will be thick and crumbly. Press into the pan using a bottom of a measuring cup or flat-bottomed drinking glass. You want this to be packed in tight and even.
    • Prick with fork about 10-15 times across the crust. Bake for 16-18 mins should not be browned yet.
    • Make the filling while the crust bakes. In a large bowl or stand mixer, sift together your flour and sugar. Then in whisk the eggs, lemon juice and zest, and whisk until smooth.
    • Pour the lemon mixture over warm crust and bake for another 20-22 mins, the middle should no longer jiggle (maybe just the slightest of jiggles).
    • Remove from oven and let cool at room temperature, about 1-2 hours.
    • When the bars are cooled, you can move them to the refrigerator another 1-2 hours until chilled.
    • Once they are completely chilled, you will lift from the parchment paper and put bars on a cutting surface. Cut into squares (or rectangles or triangles). Sift powdered sugar on top or even add lemon slices for decoration.

    Notes

    - Stand Mixer: I make my dough from scratch and I use a stand mixer with a paddle attachment. You could do this with a handheld mixer or even potentially a food processor or blender.
    - Bake Time: Now, this is the difference of a very gooey top or set top. You 100% need to be keeping your eyes on the oven to make sure they don't overcook. But again, if they brown a little, no worries, you can coat in powdered sugar! It may jiggle just the slightest and that's okay.
    - Cooling: You definitely need to cool them outside the fridge first for at least 1 hour. Then move to the fridge for about 1-2 hours to chill. I personally love to keep mine in the fridge so they are nice and cool when I go to eat them! I serve them chilled and keep them in the refrigerator for up to one week. Or you can keep or serve them at room temp, but only for about 2-3 days.
    Tried this recipe?Mention @amanda.wilens

    • Facebook
    • Twitter
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Teri Claphan says

      September 07, 2021 at 2:20 am

      5 stars
      Awesome

      Reply
      • Amanda Wilens says

        September 07, 2021 at 10:10 am

        So glad you like them!

        Reply
    2. Denise K Nerveza says

      May 07, 2021 at 6:40 am

      Can i get the recipe....please

      Reply
      • Denise says

        May 07, 2021 at 6:42 am

        Found it...sorry

        Reply
        • Amanda Wilens says

          May 07, 2021 at 1:11 pm

          No worries! Hope you enjoy it!

    3. m.villalobos says

      March 23, 2021 at 7:08 pm

      This may sound like a ridiculous question... but I'm fairly new to baking..can you make like a meringue to put on top and if so would you put it in when you put the lemon curd in the oven or after? .

      Reply
      • Amanda Wilens says

        March 24, 2021 at 9:48 am

        Hi there! I didn't test this with meringue, so I'm not quite sure. Meringues are all different and some require baking and others do not. You can experiment with this for sure. But unfortunately, I don't have the right answer for you.

        Reply
    4. KC says

      October 05, 2020 at 4:19 pm

      5 stars
      the freshest lemon bars i've ever had in my whole LIFE. I even cheated and used a freezer-pie-crust instead of making Amanda's (i don't have a mixer and was feeling lazy). But honestly - the lemon curd steals the show!

      super quick and easy to make! as someone who doesn't bake often, i didn't have to go out and buy a million things i didn't already have. .

      Reply
      • wilensamanda says

        October 05, 2020 at 4:33 pm

        Yay! So glad you liked it. And win for the store bought dough. Honestly a lifesaver some days. But that curd is the star, you are so correct! Happy you like them 🙂

        Reply
    5. Lindsey C. says

      September 09, 2020 at 10:09 am

      5 stars
      These lemon bars are incredible!! I don't have a stand mixer so I made them with a hand mixer and they were still perfect. I love a lemon bar with a refreshing lemon flavor and these bars are the perfect amount of lemon. Some lemon bars don't have enough curd topping or lemon flavor, but these are so flavorful. I love them served cold. So perfect for hot summers.

      In the words of my boyfriend... these are "killler", aka going into our dessert making rotation.

      Reply
      • Amanda Wilens says

        September 09, 2020 at 10:14 am

        I'm so glad to hear it! And that they are boyfriend approved! Definitely best served cold.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Amanda Wilens

    Hi there!

    My name is Amanda and I am an event planner, recipe developer, photographer, and stylist. I created this space where together we can together Plan, Plate, and Celebrate! Whether you need tablescape ideas for entertaining or a simple and delicious recipe for cookies, you can find it all on this website...more about me.

    floral separator

    Follow

    • Instagram
    • Pinterest
    • Facebook
    • Twitter
    floral separator
    floral separator

    Top Recipes

    • chocolate chip cookies on pink platter
      Egg Yolk Cookies
    • Lavender lemonade alcoholic drink with lender stems and ice
      Lavender Lemonade Cocktail
    • strawberry cupcakes with filling on a cake stand with flowers
      Strawberry Filled Cupcakes
    • lemon bars with shortbread crust on the little market plate with lemons
      Lemon Bars
    floral separator

    Valentine's Day

    • strawberry cupcakes with filling on a cake stand with flowers
      Strawberry Filled Cupcakes
    • red velvet cookies on a plate
      Red Velvet Crinkle Cookies
    • Valentine's Date Night at Home
    • small batch cupcakes
      Small Batch Vanilla Cupcakes with Strawberry Buttercream
    floral separator

    Spring Favorites

    • salad in a bowl with serving utensils
      Spring Mix Salad
    • dessert trays on a table with flowers and balloons
      French Garden Party Wedding Shower
    • cinnamon rolls overhead
      Spring Brunch Recipes
    • ranunculus in a floral arrangement
      DIY Floral Arrangements
    floral separator

    As Featured In

    graphics with logos like lauren conrad and the little market
    floral separator

    Footer

    About

    Contact

    Classes

    Photography

    Parties

    Recipes

    Lifestyle

    • Instagram
    • Pinterest
    • Facebook
    • Twitter

    Featured In

    graphics with logos like lauren conrad and the little market
      Built with ConvertKit

      amandawilens.com
      hello@amandawilens.com

      Copyright © 2021 Amanda Wilens | All rights reserved.
      Privacy Policy