If you’re craving a dessert that perfectly balances tangy freshness and buttery sweetness, look no further than this delightful Easy Lemon Bars Recipe. With a crisp, golden shortbread base topped by a luscious, tart lemon curd, these bars are an absolute crowd-pleaser. They come together quickly with simple pantry staples, making them an ideal treat for anytime—whether it’s a casual afternoon snack or a special occasion. Once you try this recipe, you’ll understand why lemon bars have earned a special place in dessert lovers’ hearts everywhere!
Ingredients You’ll Need
The magic of this Easy Lemon Bars Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role, from giving structure to the base, creating the bright lemony flavor, to ensuring a smooth, set topping that melts in your mouth.
- 3/4 cup plain flour: This forms the sturdy, buttery foundation of the shortbread base.
- 1/4 cup rice flour: Adds a delicate texture and lightness to the crust; cornstarch can be a good substitute.
- 1/2 cup icing sugar: Provides just the right sweetness and a melt-in-your-mouth finish to the base.
- 1/4 tsp salt: Enhances all the flavors and balances the sweetness beautifully.
- 110g unsalted butter: Cold and cubed, it creates that classic crumbly, melt-away texture.
- 3 large eggs: Essential for binding and setting the luscious lemon curd topping.
- 1 cup caster sugar: Gives the lemon curd its sweet contrast to the tart juice.
- 2 tbsp plain flour: Helps the lemon topping set firmly without being rubbery.
- 1 tbsp lemon zest: Adds a concentrated burst of fresh citrus aroma and flavor.
- 1/2 cup lemon juice: The star ingredient, this brings the signature tang that brightens every bite.
How to Make Easy Lemon Bars Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Begin by setting your oven to 180°C (350°F), or 160°C if you’re using a fan oven. Take a 20cm (8-inch) square tin, give it a light spray of oil, then line it carefully with parchment paper, leaving enough overhang to lift out the bars easily once baked. This step makes cleanup a breeze and ensures perfect bar shapes.
Step 2: Create the Shortbread Base
Place the plain flour, rice flour, icing sugar, salt, and cold butter cubes into a food processor fitted with the standard “S” blade. Pulse about 5 to 10 times until the mixture resembles sand. If you don’t have a processor, you can work the butter in using your fingertips for that perfect crumbly texture. Pour this mixture into your prepared tin, spreading it evenly, then press firmly to create an even layer, pushing right up the sides too. A flat spatula or the bottom of a glass is perfect for this.
Step 3: Bake the Base
Pop the tin into the oven and bake for 20 minutes. You’ll know it’s ready when the edges are golden and the center is a pale gold. This base forms the perfect crunchy bed for the lemon curd. Make sure to pour the lemon curd immediately after removing the base from the oven while it’s still warm; cooling first can make the curd not set properly.
Step 4: Whisk Together the Lemon Curd
While the base bakes, whisk together the eggs, caster sugar, plain flour, lemon zest, and lemon juice in a bowl until everything is well combined and smooth. This lemon topping is where all the fresh, zesty flavor comes alive, so whisking thoroughly makes a beautifully even layer.
Step 5: Bake the Lemon Topping
Pour the luscious lemon curd evenly over the warm shortbread base, then return the tin to the oven. Bake for another 20 minutes or until the topping is set but still retains a soft, tender feel. You want that perfect balance where the top doesn’t crack but holds its shape when sliced.
Step 6: Cool and Cut
Once baked, let the bars cool on the countertop for an hour, then transfer them to the fridge for at least 2 hours to fully set. The chilling step really helps the flavors marry and makes slicing clean squares a snap. Dust with icing sugar just before serving to add a pretty, sweet finish.
How to Serve Easy Lemon Bars Recipe
Garnishes
Enhance these lemon bars with a dusting of icing sugar, a few fresh lemon slices on the side, or even a sprinkle of finely chopped mint for a pop of green and extra freshness. You can also top them with a dollop of whipped cream for an elegant touch that balances the tanginess beautifully.
Side Dishes
These bars pair wonderfully with a simple cup of tea or coffee, adding a bright citrus contrast that perks up your afternoon break. They also make a fantastic dessert after a heavy meal, serving as a refreshing palate cleanser thanks to their vibrant lemon flavor.
Creative Ways to Present
For a party or special occasion, consider layering your Easy Lemon Bars Recipe squares in a pretty glass dish or on tiered serving trays. You could even drizzle melted white chocolate over the top for an indulgent twist or add edible flowers to make your serving platter truly wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover lemon bars keep beautifully in the fridge, covered tightly with plastic wrap or stored in an airtight container. They stay fresh and flavorful for up to 4 days, making them an excellent make-ahead treat for busy days.
Freezing
If you want to have these delicious bars ready for whenever a lemon craving strikes, you can freeze them! Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container. They freeze well for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Reheating
While lemon bars are generally enjoyed chilled, you can bring them to room temperature before serving for a softer texture. Avoid microwaving as it can make the texture soggy. If you like, a few minutes on a low oven heat can refresh their slight crustiness without compromising the fresh taste.
FAQs
Can I use regular cornflour instead of rice flour?
Absolutely! Cornflour or cornstarch works just as well as rice flour in the base to create that lovely light texture. Feel free to use whichever you have on hand.
What if I don’t have caster sugar?
Regular granulated sugar can be used instead of caster sugar. Just give it a quick blitz in a blender or food processor to make it finer, which helps dissolve better in the lemon curd.
How do I make sure the lemon topping sets properly?
Make sure to pour the lemon curd onto the base while it’s still hot and bake immediately. Also, don’t skip the chilling step in the fridge, which helps the curd firm up perfectly for slicing.
Can this recipe be made gluten-free?
Yes! Substitute the plain flour in both the base and topping with a gluten-free all-purpose blend. Just be sure that the blend you use contains xanthan gum or a similar binder for the best texture.
What’s the best way to slice lemon bars cleanly?
Use a sharp knife and clean it between each cut. Heating the knife slightly by dipping it in hot water and wiping it dry before slicing can help you achieve neat edges without cracking the lemon topping.
Final Thoughts
This Easy Lemon Bars Recipe is a wonderful little slice of sunshine that’s so rewarding to make and enjoy. It’s perfect for those moments when you want something bright, buttery, and irresistibly zesty to delight your taste buds. I can’t wait for you to try it and see how these bars become your new go-to dessert for every season! Happy baking!
Print
Easy Lemon Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes plus chilling time
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easy Lemon Bars feature a buttery, tender shortbread base topped with a tangy and sweet lemon curd. Perfectly balanced with zesty lemon flavor and a lightly dusted powdered sugar finish, this classic dessert is simple to make and ideal for any occasion.
Ingredients
Shortbread Base
- 3/4 cup plain flour (all purpose flour)
- 1/4 cup rice flour (or cornstarch/cornflour)
- 1/2 cup icing sugar (powdered sugar), sifted
- 1/4 tsp salt
- 110g / 1 stick unsalted butter, cold, cut into 1cm / 1/2″ cubes
Lemon Topping
- 3 large eggs (55-60g/2oz each)
- 1 cup caster sugar (super-fine sugar; can substitute regular sugar)
- 2 tbsp plain flour (all purpose flour)
- 1 tbsp lemon zest (do this before juicing)
- 1/2 cup lemon juice (from 2 – 3 lemons)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven. Lightly spray a 20cm (8″) square baking tin with oil and line it with parchment paper ensuring there is an overhang on the sides to easily lift out the bars after baking.
- Make Shortbread Base: In a food processor fitted with the standard “S” blade, pulse the base ingredients—the flours, icing sugar, salt, and cold butter—5 to 10 times until the mixture resembles coarse sand. Alternatively, you can use your fingertips to combine the ingredients. Transfer the mixture into the prepared tin and spread it evenly. Press firmly and flat into the base, pushing right up to the edges; using a flat tool helps achieve an even layer.
- Bake Base: Bake the crust in the preheated oven for 20 minutes or until it turns golden around the edges and pale golden in the center. Remove from the oven and do not allow to cool before adding the lemon curd topping.
- Prepare Lemon Curd: While the base is baking, whisk together the eggs, caster sugar, flour, lemon zest, and lemon juice in a bowl until fully combined and smooth.
- Bake Lemon Bars: Immediately pour the lemon curd mixture over the hot shortbread base. Return the tin to the oven and bake for an additional 20 minutes or until the lemon topping is set but still slightly soft in the center.
- Cool and Chill: Remove the tin from the oven and allow the lemon bars to cool on the counter for one hour. Then place the tin in the refrigerator for at least 2 hours to fully set before slicing.
- Serve: Using the parchment paper overhang, lift the lemon bars out of the tin. Cut into 16 even squares, dust with additional icing sugar if desired, and serve.
Notes
- Note 1: Rice flour can be substituted with cornstarch or cornflour to help achieve a tender shortbread texture.
- Note 2: If you do not have a food processor, you may use your fingertips to rub the cold butter into the dry ingredients until the mixture resembles coarse sand.
- The lemon bars are best served chilled for a firm texture, but you can enjoy them slightly warm as well.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 4 days.
