“Easy Lemon Bars Recipe” | Grandma’s Stories

Apr 10th “Easy Lemon Bars Recipe”

Hi Bold Bakers!

This recipe is long in the making! Since the birth of Bigger Bolder Baking have all been asking for an easy Lemon Bars recipe. Well, brace yourselves!

It’s finally here!

My Lemon Bars Recipe has all the best bits of classic lemon bars, but made even easier. Some lemon bars require pre-cooking the filling, or extra equipment, but these tangy & rich lemon bars are made in one bowl and by hand.

Made with a classic sweet and buttery shortbread base topped with a super fresh lemony custard, these lemon bars boast a crackle top, gooey center, and crunchy sweet base. Basically, these lemon bars are going to make all of your friends and family swoon!

What is shortbread?

Shortbread, or shortcrust pastry, is the beginning of my easy lemon bars recipe. Shortbread is defined by a super crunchy and flaky texture that has a sweet flavor. Made by hand with just butter, flour, powdered sugar, and granulated sugar, you can imagine why this crust is also the base of millionaire’s shortbread — as they taste like a million bucks.

The rich sweet crust bakes ahead of the filling to ensure it’s cooked through. After baking for 25 minutes, I fill them will the custard filling and then it’s just a matter of time!

How do you make this lemon bars recipe?

These homemade Lemon Bars are made with an easy lemon custard filling. Made by combining egg yolks, sugar, and lots of fresh lemon juice and zest, the filling of this lemon bar has all the component of the best homemade lemon curd.

[ This recipe calls for vanilla! Did you know you can make your own extracts? ]

The difference is that there’s no fussy cooking over a stove or worrying about curdled eggs. All of the ingredients are combined then poured over the shortbread crust. They bake somewhat low and slow, and this is what allows the lemon custard filling to develop its thick custard center and golden brown top.

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

My easy Lemon Bars Recipe has all the best bits of classic lemon bars but made even easier! Give it a go!

Author: Gemma Stafford

Servings: 9

Ingredients

Butter Shortbread Crust

2 tablespoons granulated sugar (caster sugar)
2 tablespoons powdered sugar
1 1/4 cups (6 1/4 oz/177g) all-purpose flour
10 tablespoons (5 oz/142g) butter, cubed and softened

Lemon Filling:

8 egg yolks*
1 1/2 cups (12 oz/340g) sugar
1/2 cup (4 oz/115g) butter, at room temperature
1 teaspoon vanilla extract
4 lemons, juiced and zested (about 3/4 cup juice )
1/2 cup (2 ½ oz/71g) all-purpose flour (See Notes)
1 1/2 teaspoons baking powder (See Notes)
powdered sugar, for dusting

Instructions

NOTE: THIS RECIPE HAS BEEN EDITED ON 9/6/2018 TO MAKE ADJUSTMENTS TO THE FILLING. WE HAVE RESOLVED ANY ISSUE WITH THE RECIPE.

Shortbread Crust:

Preheat your oven to 325oF (170oC) then butter and line an 8×8 inch baking tin, set aside.
In a large bowl combine the sugars and the flour. 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.
Transfer the shortbread dough to your lined baking tin and press into one even layer using your fingertips and the palm of your hands. Then prick the crust all over with a fork.
Bake the shortbread crust for 25 minutes. While the base is baking, make the lemon filling.

Lemon Filling:

In a medium bowl combine the egg yolks, sugar, soft butter, vanilla extract, lemon juice, and zest then mix to combine. If the mixture looks a bit separated, don’t be alarmed.
UPDATED STEP: lastly, whisk in the flour and baking powder until there are no lumps. (We added this step 2018 to rectify lemon bars that were not setting)
Remove the crust from the oven then fill with the lemon filling.
Bake for 40-45 minutes until the top has formed a crackle crust and is golden brown.
Allow to fully cool before dusting with powdered sugar and cutting into squares.
Cover and store in the fridge for up to 4 days.