Craving something sweet, tangy, and irresistibly fresh? These Lemon Bars strike the perfect balance between buttery shortbread and silky lemon curd. Each bite delivers a burst of sunshine—zesty, smooth, and just sweet enough to satisfy your dessert cravings. Whether you’re baking for a spring picnic, a weekend treat, or simply to brighten a gloomy afternoon, these bars promise the kind of melt-in-your-mouth magic that never goes out of style.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Simple pantry staples come together in under an hour.
- Bright & Refreshing Flavor: The lemon curd layer is the perfect mix of tart and sweet.
- Perfect Texture: Buttery, crumbly shortbread base topped with silky smooth lemon filling.
- Crowd-Pleaser: Ideal for parties, bake sales, or gifting—everyone loves a classic lemon bar.
- Make-Ahead Friendly: Keeps beautifully in the fridge, so it’s ready whenever you are.
These Lemon Bars stand out for their crisp-yet-tender base and perfectly balanced curd—no soggy bottoms or overly tart flavor, just pure lemony bliss in every square.
Ingredients Needed
For the Shortbread Base
- ¾ cup all-purpose flour
- ¼ cup rice flour (or cornstarch/cornflour) – adds a delicate crispness
- ½ cup icing sugar (powdered sugar), sifted
- ¼ tsp salt
- 110g (1 stick) unsalted butter, cold and cut into 1cm (½”) cubes
For the Lemon Curd Topping
- 3 large eggs, room temperature (about 55–60g each)
- 1 cup caster sugar (or granulated sugar)
- 2 tbsp all-purpose flour – helps set the curd
- 1 tbsp fresh lemon zest (zest before juicing)
- ½ cup fresh lemon juice (from about 2–3 lemons)
How to Make Lemon Bars
1. Preheat and Prepare
Preheat your oven to 180°C / 350°F (160°C fan). Lightly grease an 8-inch (20cm) square pan with cooking spray, then line it with parchment paper—leave some overhang for easy lifting later.
2. Make the Shortbread Base
In a food processor fitted with the “S” blade, combine the flour, rice flour, icing sugar, salt, and butter. Pulse 5–10 times until the mixture resembles coarse sand.
💡 No processor? Rub the butter into the dry ingredients with your fingertips until crumbly.
Pour the mixture into your prepared pan and press it firmly and evenly into the bottom—use the back of a spoon or a flat measuring cup for a smooth, compact base.
Bake for 20 minutes, until the edges are golden and the center is pale but set.
⚠️ Don’t let it cool—pour the lemon filling over the hot crust to help both layers fuse beautifully.
3. Prepare the Lemon Curd
While the base bakes, whisk together the eggs, sugar, flour, lemon zest, and lemon juice in a bowl until smooth and fully combined. Avoid over-whisking—too much air can create bubbles on the surface.
4. Bake the Lemon Layer
Once the shortbread base is ready, pour the curd mixture directly on top. Return the pan to the oven and bake for 20 minutes, or until the center is just set but still slightly jiggly.
✅ The top should look matte—not glossy or browned.
5. Cool and Chill
Let the bars cool at room temperature for 1 hour, then refrigerate for at least 2 hours (or overnight) to fully set.
Use the parchment overhang to lift the slab out, then cut into 16 neat squares. Dust generously with icing sugar before serving.
Serving and Storage Tips
- To Serve: For clean cuts, use a sharp knife wiped clean between slices. Serve slightly chilled for a refreshing finish.
- Presentation Idea: Add a thin lemon slice or zest twist on top for a bright, bakery-style touch.
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap bars individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Helpful Notes
- Zest Before Juicing: Always zest your lemons before squeezing; it’s nearly impossible afterward!
- Flour Type: Rice flour yields a crispier base, while cornstarch gives a softer, melt-in-mouth finish.
- Extra Tangy Option: Add an extra tablespoon of lemon juice or reduce the sugar slightly for a sharper flavor.
- Make It Gluten-Free: Substitute the all-purpose flour in both layers with a good 1:1 gluten-free baking mix.
Lemon Bars
Ingredients
Method
- Preheat oven to 180°C / 350°F (160°C fan). Grease an 8-inch (20cm) square pan with cooking spray and line with parchment paper, leaving an overhang for easy lifting.
- In a food processor, combine flour, rice flour, icing sugar, salt, and butter. Pulse until the mixture resembles coarse sand. Alternatively, rub butter into dry ingredients by hand until crumbly.
- Press the mixture evenly into the prepared pan using the back of a spoon or measuring cup. Bake for 20 minutes until edges are golden and center is pale but set. Do not let cool — pour filling over hot crust.
- While the base bakes, whisk eggs, sugar, flour, lemon zest, and lemon juice together until smooth and fully combined. Avoid over-whisking to prevent air bubbles.
- Pour lemon curd mixture over the hot shortbread base. Bake for 20 minutes, or until the center is just set but still slightly jiggly and the top looks matte.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours to set. Lift out using parchment and cut into 16 squares. Dust generously with icing sugar before serving.
Notes
Conclusion
These Lemon Bars are sunshine in dessert form—bright, buttery, and blissfully simple to make. They’re perfect for any season, easy to transport, and guaranteed to impress at any gathering. Once you’ve tried this version, you’ll never look back!
If you baked these Lemon Bars, please leave a comment and a 5-star rating below—it helps others find the recipe!
And don’t forget to share your lemony creations on Pinterest or Facebook—we love seeing your sweet results.
👉 What’s your favorite citrus dessert? Tell us in the comments!
Frequently Asked Questions (FAQ)
Can I use bottled lemon juice?
Fresh lemon juice is best for a vibrant flavor. Bottled juice tends to be dull and slightly bitter, but you can use it in a pinch.
Why did my lemon topping crack?
Overbaking or whisking too much air into the filling can cause cracks. Bake just until the center is set and avoid high heat.
How can I make this gluten-free?
Use a 1:1 gluten-free flour blend in both the shortbread and lemon curd layers—ensure it includes xanthan gum for structure.
Are Lemon Bars freezer-friendly?
Absolutely! Wrap each piece tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
How thick should the lemon layer be?
When baked in an 8-inch pan, the curd layer will be about 1–1.5 cm thick—smooth, glossy, and soft yet sliceable.