Spring has sprung and it’s the perfect time to enjoy Lemon Bars with Shortbread Crust. This easy and scrumptious citrusy dessert starts with a buttery crust infused with almond extract. Then, it’s filled with a silky smooth lemon tart custard and finished with powdered sugar!
Shortbread Crust
My Lemon Bars feature a buttery, crumbly shortbread crust. That alone tastes amazing! I designed them similar to my shortbread cookies, just slightly more salted for that crust element. Most shortbread crust recipes feature a dash of vanilla extract in the crust but I like to enhance mine a little more, so I also add a dash of almond extract. It really elevates the crust flavor, TRUST ME!
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Lemon Custard Filling
Next comes the lemon filling. Of course it features lemon juice, but the key here is to use FRESH lemon juice. It makes all difference.
“What if I only have bottled lemon juice? Will it still have the same bright lemon flavor?”
Here’s my Nata Tip: Elevate your store bought lemon juice with lemon extract or dried lemon peel!
Using store bought lemon juice, won’t be the end all be all of this recipe, but it does make a difference.
Next on the ingredient list are the eggs. Now fair warning, this recipe does contain several eggs, because *news flash* lemon bars are just another way to say “lemon custard with a baked crust” 🤣 Not to worry though, once baked, the eggs in the lemon bars set and develop a creamy, silky texture – no noticeable eggy taste, just the wonderful lemon and sugar.
How to Make Lemon Bars: Tip and Tricks
When it comes to preparing the lemon bars, the instructions are pretty straight forward. However, don’t worry I’m not leaving you without any guidance. I gotchu covered. Here are some tips on what you should expect as far as texture and appearance.
- When preparing the filling, it’s important to start by sifting the flour and sugar first. You want to make sure there are NO clumps before adding the eggs. This ensures you don’t have any large flour deposits that won’t cook down.
- If you are adding your eggs and lemon juice, but notice white airs bubbles – don’t panic. That’s just the chemical reaction from the acidity of the lemon. To remove the bubbles, tab the sides of the baking dish. Still there? Not to worry, that’s why we have powdered sugar! Just sprinkle some on top and no one will notice.
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Lemon Bars with Shortbread Crust
Ingredients
Lemon Custard Filling
- 1 cup fresh lemon juice
- 2 cups white sugar
- 6 tablespoons all purpose flour sifted
- 6 large eggs
Shortbread Crust
- 1 cup melted unsalted butter 2 sticks
- 1/2 cup white sugar
- 2 cups and 2 tablespoons all purpose flour sifted
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- powdered sugar for dusting optional
Instructions
- Preheat oven to 325 degrees (F)
- Begin by preparing the shortbread crust. Mix the melted butter with sugar, salt and both extracts.
- Add the sifted flour and fold using a spatula. Dough will be thick. In a glass baking dish lined with parchment paper, firmly press the crust until you have an even layer.
- Bake for 20 minutes until lightly browned. Once baked and slightly warm, gently poke holes into the crust to allow the lemon filling to soak in.
- While the crust rest, prepare the lemon filling by sifting the sugar and flour into a bowl. This step is very important.
- Add the eggs and lemon juice into the sifted dry ingredients and whisk until completely combined or with no visible lumps.
- Pour the lemon mixture on top of the crust and tap the sides to remove any bubbles. Then, bake for 25 minutes (or until the custard is set and does not jiggle) Note: If you see a white bubbly layer form on top of your lemon bars, that’s normal. It’s just the eggs activating with the citrus
- After the lemon bars are done baking, place them in the fridge to cool for about 3 hours. Lift the parchment paper and remove the bars from the glass baking dish.
- Top with powdered sugar (optional), slice and enjoy!
