Lemon Bars with Shortbread Crust For Easter Day 2024

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A butter shortbread crust holds a luscious lemon curd filling. Always bake lemon bars at a lower temperature to avoid overbaking. Notes contain important recipe tips. They produce the best lemon bars for picnics, bake sales, spring brunches, baby and bridal showers.

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Ingredient

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– Shortbread Crust – 1 cup (16 Tbsp; 226g) unsalted butter, melted – 1/2 cup (100g) granulated sugar – 2 teaspoons pure vanilla extract – 1/2 teaspoon salt – 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled) – Lemon Filling – 2 cups (400g) granulated sugar – 6 Tablespoons (46g) all-purpose flour – 6 large egg – 1 cup (240ml) lemon juice (about 4 lemons) – Optional: confectioners’ sugar for dusting

Ingredient

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Heat the oven to 325°F (163°C). Cover the bottom and sides of a 9x13-inch glass baking pan with parchment paper, leaving an overhang for easier removal of finished bars. Avoid using metal. Set aside. 

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Step 1

Instructions

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Making the crust: Stir melted butter, sugar, vanilla essence, and salt in a medium basin. Fully mix in the flour. Thick dough. Press firmly into prepared pan to create an equal crust. 

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Step 2

 Bake 20–22 minutes until sides are gently browned. Take out of oven. Fork-hole the warm crust's top (not through it). A new trick I swear by helps the filling stick and holds the crust. Put aside until step 4.

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Step 3

Making the filling: Sift sugar and flour in a large basin. Whisk eggs and lemon juice until blended. Cover warm crust with filling. Bake the bars around 22–26 minutes until the centre is firm and no longer jiggling.  

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Step 4

To test, tap the pan lightly using an oven mitt. Cool bars fully at room temperature after removing from oven. I chill them at room temperature for 2 hours before refrigerating for 1-2 hours till cooled.  

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Step 5

Serving chilled is advised. After cooling, use the pan's overhang to remove the parchment paper. Before serving, dust with confectioners' sugar and cut into squares.  

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Step 6

Wipe the knife between cuts for nice squares. Save leftover lemon bars in the fridge for a week. Lemon bars can be frozen for 3–4 months. Cut the chilled bars into squares without confectioners' sugar and set on a baking sheet.  

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Step 7

An hour in freezer. Wrap each bar in aluminium foil or plastic and freeze in a big bag or container. Thaw in the fridge and dust with confectioners' sugar before serving.

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Step 8

Also see

Classic Lemon Meringue Pie For Easter Day 2024 

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