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Classic Lemon Bars With a Thick Buttery Shortbread Crust

Silky, properly tart lemon curd baked over a thick crisp shortbread base and finished with a generous dusting of powdered sugar. A timeless citrus dessert that cuts cleanly and keeps beautifully.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 24 Bars
Calories: 198
Ingredients Equipment Method

Ingredients
  

  • Ingredients:
Shortbread Crust:
1 cup unsalted butter, softened
1/2 cup powdered sugar, sifted
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Lemon Curd Filling:
4 large eggs plus 2 egg yolks
1 and 1/2 cups granulated sugar
1/2 cup fresh lemon juice
Zest of 3 lemons
1/4 cup all-purpose flour
Pinch of salt
2 tablespoons unsalted butter, cubed
To Finish:
Powdered sugar for dusting
Thin lemon slices for garnish

Equipment

  • 1 9x13-inch baking pan
  • 1 parchment paper
  • 1 stand mixer or hand mixer
  • 2 Mixing bowls
  • 1 citrus juicer
  • 1 microplane or fine grater for zesting
  • 1 whisk
  • 1 rubber spatula
  • 1 fine mesh sieve
  • 1 Wire cooling rack

Method
 

Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper.
    Beat butter and powdered sugar until smooth. Mix in vanilla, then flour and salt until a dough forms.
      Press dough evenly into prepared pan. Bake 18 to 20 minutes until pale golden.
        Whisk eggs, yolks, sugar, lemon juice, zest, flour, and salt together. Sieve into a clean bowl. Whisk in cubed butter.
          Pour filling over warm crust and bake 22 to 25 minutes until set with a slight center jiggle.
            Cool 1 hour at room temperature, then refrigerate minimum 2 hours.
              Lift out, slice with a clean knife, dust with powdered sugar and garnish with lemon slices.