Dessertsbiggerbolderbaking4.6
Easy Lemon Bars Recipe
My easy lemon bars are made in one bowl—no fuss, no pre-cooking—secretly simple with a silky, bakery-style filling and buttery crust.
👥 9 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the Shortbread Crust
2
Preheat your oven to 325°F (170°C) then butter and line an 8x8 inch (20 x 20 com) baking tin, set aside.
3
In a large bowl combine flour and sugar. Next rub in the butter until you've reached the texture of coarse breadcrumbs. Continue to bring the shortbread together using your hands until the dough forms a ball.
4
Transfer the shortbread dough to your lined baking tin and press it into one even layer using your fingertips and the palm of your hands. Then prick the crust all over with a fork.
5
Bake the shortbread crust for ⏱️ 25 minutes. While the base is baking, make the lemon filling.
6
To Make the Lemon Bars Filling
7
In a medium bowl whisk the softened butter and sugar together until combined.
8
Next, whisk in the egg yolks and flour until the mixture is smooth and no lumps. Lastly whisk in the lemon zest, juice and vanilla extract. (If the mixture looks a bit separated, don't be alarmed).
(5 oz/142 g) butter (, cubed and softened)10 tablespoonslarge egg yolks (, at room temperature )8vanilla extract1 teaspoon
9
Pour the lemon filling over the baked shortbread crust.
10
Bake for ⏱️ 40-45 minutes or until the top has set.
11
Allow to fully cool before dusting with powdered sugar and cutting into squares.
powdered sugar2 tablespoons(5 oz/142 g) butter (, cubed and softened)10 tablespoonspowdered sugar (, for dusting)
12
Enjoy with a cup of tea! Store leftover bars in the fridge, covered, for up to 4 days. I do not recommend freezing these bars.
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