These lemon bars are a classic dessert recipe made with a shortbread crust and creamy lemon curd topping. This classic lemon dessert is perfect for serving at a holiday meal or for a spring or summer occasion.
Classic lemon bars are a delicious dessert enjoyed year-round. These homemade lemon bars are a staple for an Easter dessert and they are a classic Christmas dessert.
This lemon dessert is made with a homemade shortbread crust and topped with a creamy lemon curd topping. Served chilled with a dusting of powdered sugar, this sweet treat is perfect to enjoy for any holiday.
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Why You'll Love This Recipe
- Easy Dessert
- Perfect for Parties & Holidays
- Kid-Friendly
Ingredients & Substitutions
- Butter - Butter is key in the gluten-free shortbread crust. It gives the crust its classic buttery flavor and helps hold the ingredients together.
- Cane Sugar - Cane sugar is in both the crust and lemon topping to add sweetness and enhance the lemon flavor.
- Flour - Flour helps create the shortbread crust and also thickens the lemon topping to give it structure. You can use regular, unbleached flour or a gluten-free flour blend.
- Vanilla Extract - Vanilla extract adds to the sweet flavor of the crust.
- Salt - Salt enhances the flavors in the recipe.
- Eggs - Eggs are in the lemon layer for structure to hold the lemon topping together.. If you omit eggs from the recipe, the lemon topping would never bake and would remain a liquid.
- Lemon Juice - Fresh lemon juice gives these lemon bars the best flavor. We recommend using juice from lemons as opposed to store-bought bottled lemon juice.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Hand Mixer - A hand mixer helps to mix the lemon topping into a smooth and creamy mixture.
- Mixing Bowl - A mixing bowl is necessary to mix the ingredients together.
- 8x8 Baking Dish - A square baking dish is the perfect size dish for making these lemon bars.
How to Make Lemon Bars
Step 1. Add the crust ingredients to a bowl.
Step 2. Mix the ingredients together into a dough.
Step 3. Transfer the dough into the baking dish.
Step 4. Bake the crust.
Step 5. Make the topping by whisking the eggs together.
Step 6. Add the sugar, flour and lemon juice and mix until smooth.
Step 7. Pour the lemon mixture over the crust.
Step 8. Bake the lemon bars then chill in the fridge before servings.
Recipe Serving Suggestions
This recipe makes 9-16 lemon bars depending on how large of slices you cut. We recommend serving the lemon bars chilled and with a dusting of powdered sugar on top.
If you like this recipe you will love our other easy dessert recipes.
Expert Tips & Variations
- Use a hand mixer to mix the lemon topping. A hand mixer will help work out any lumps from the flour and will help create a smooth and creamy lemon topping.
- Chill the lemon bars before serving. Lemon bars are best served chilled and dusted with powdered sugar. Chill the bars in the fridge for at least 30 minutes prior to serving.
How to Store Lemon Bars
- Refrigerator - in an airtight container for up to 4 days.
Recipe FAQ
The bubbles on top come from the air escaping as they bake. You can cover the tops of the bars with powdered sugar to hide the bubbles when you serve the lemon bars.
The best way to test if the bars are done baking is by shaking the pan. If the middle barely jiggles, they're ready to come out of the oven.
More Dessert Recipes
Lemon Bars
These lemon bars are a classic dessert recipe made with a shortbread crust and creamy lemon curd topping. This classic lemon dessert is perfect for serving at a holiday meal or for a spring or summer occasion.
Ingredients
Shortbread Crust
- 1 cup + 2 Tablespoons flour
- 1 stick (½ cup) butter, melted
- ⅓ cup cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Lemon Curd Filling
- 1 cup cane sugar
- 3 Tablespoons flour
- 4 eggs
- ½ cup lemon juice
Instructions
- Preheat the oven to 325 degrees and line an 8x8 square baking dish with parchment paper.
- Make the shortbread crust by combining the flour, melted butter, cane sugar, salt and vanilla extract in a bowl to form the crust dough.
- Transfer the crust dough to the baking dish and spread evenly in the bottom of the pan. Press the dough down into the pan and use a fork to poke holes throughout the surface of the dough.
- Place the baking dish in the oven and bake for 20 minutes or until the shortbread crust is slightly browned on top.
- Remove the dish from the oven and allow to cool.
- While the shortbread is cooling, make the lemon curd topping.
- In a medium-size bowl, whisk the eggs together.
- Add the lemon juice, flour and sugar.
- Use a hand mixer on low speed to combine the ingredients into a smooth and creamy lemon mixture.
- Pour the lemon mixture over the crust in the baking dish.
- Place the dish in the oven and bake for 25 minutes at 325 degrees of until the lemon topping is slightly bubbled and the center does not jiggle.
- Remove the dish from the oven and allow the lemon bars to cool completely.
- When the bars are mostly cooled, place them in the fridge to chill for at least 30 minutes.
- Serve the lemon bars chilled and dusted with powdered sugar.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 93Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 53mgCarbohydrates: 19gFiber: 0gSugar: 17gProtein: 2g
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