The best lemon bars, that are so easy to make! A simple lemon custard baked on top of the most delicious shortbread crust. These use fresh lemon juice for a refreshingly sweet dessert that's perfect for the spring or summer.
Prep Time20mins
Cook Time50mins
Cool time3hrs
Total Time4hrs10mins
Course: Dessert
Servings: 16
Author: Mandy Jackson
Ingredients
For the Shortbread Crust
2cupsall purpose flour
1/2cupconfectioner's sugar
1cupcold unsalted butter,cubed
1teaspoonvanilla extract
1/4teaspoonsalt
For the Lemon Custard
4large eggs
2cupssugar
1/2cupfresh lemon juice
1/4cupflour
1/2teaspoonbaking powder
Powdered sugar for dusting(optional)
Directions
Preheat oven to 350 degrees.In the bowl of a stand mixer fitted with the paddle attachment, mix the crust ingredients on low speed until crumbly and no dry bits remain - this will take around 5 minutes. Turn out into a 9 by 13-inch glass or ceramic baking dish and press into an even layer. Bake 20-22 minutes, until the edges just begin to brown. Remove from oven and use a fork to poke shallow holes into the cookie crust. Reduce oven temperature to 325 degrees. In the bowl of a stand mixer (I wipe out any crust reminants from the previous step and use the bowl again) fitted with the whisk attachment, whisk the eggs until well combined. Beat in the sugar and lemon. Sift the flour and baking powder into the bowl and whisk to combine. Pour onto the baked cookie crust and bake 22-25 minutes, until custard is set and only slightly jiggles when the dish is lightly shaken. Sprinkle with powdered sugar.Allow to cool to room temperature in the pan, then transfer to the fridge to chill. Once completely chilled (2 hours on the counter + 1 hour in the fridge works for me, though overnight in the fridge is better!), cut the bars into squares and serve.
Notes
Bars will keep up to 1 week in the fridge.
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!