Lemon Bars with Buttery Shortbread Base
Tangy lemon curd meets buttery shortbread in this classic spring dessert. The par-baked crust guarantees a crisp, never-soggy base.
Lemon Bars with Buttery Shortbread Base
Tangy lemon curd meets buttery shortbread in this classic spring dessert. The par-baked crust guarantees a crisp, never-soggy base.
Key move
Par-bake the shortbread crust to prevent a soggy bottom and ensure a crisp, sturdy base.
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The Setup
- Large Mixing Bowl
- Pastry BlenderOptional
- Baking Pan9x13 inch
- Whisk
The Mise en Place
5 of 9Your prep station before cooking begins
Shortbread Crust (0/4)
Lemon Curd Filling (0/5)
Crust is soggy.
Make sure to par-bake the crust until lightly golden brown. You can also try docking the crust with a fork before baking.
Filling is too runny.
Bake the bars for a few more minutes until the filling is set but still slightly jiggly.
Chef's Notes
For a cleaner cut, chill the bars completely before slicing. Use a sharp knife, wiping it clean between cuts.
Dust with powdered sugar just before serving for a classic, elegant finish. A few fresh raspberries add a pop of color.
The lemon filling can be made a day ahead and stored in the fridge. Bake the shortbread base and assemble the bars closer to serving.
The Method
PREHEAT
Preheat oven to 350°F (175°C).
Oven is preheated to 350°F (175°C).
MAKE
In a large bowl, combine flour, cold cubed butter, powdered sugar (½ cups)powdered sugar (2 tbsp), and salt (¼ tsp).
Flour, butter, powdered sugar, and salt are combined in a large bowl.
CUT
Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
The mixture resembles coarse crumbs.
PRESS
Press the mixture evenly into the bottom of an ungreased 9x13 inch baking pan.
The crust mixture is evenly pressed into the baking pan.
PAR-BAKE
Time-sensitivePar-bake the crust for 15-20 minutes, or until lightly golden brown.
The crust is lightly golden brown.
MAKE
Prep aheadWhile the crust is baking, prepare the lemon curd filling. In a large bowl, whisk together granulated sugar (1½ cups), lemon juice, lemon zest, and eggs (4 whole).
Granulated sugar, lemon juice, lemon zest, and eggs are whisked together in a large bowl.
STIR
Prep aheadStir in the melted butter until well combined.
Melted butter is well combined with the lemon curd mixture.
POUR
Pour the lemon curd filling over the par-baked crust.
Lemon curd filling is poured over the par-baked crust.
BAKE
Time-sensitiveBake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
The filling is set but slightly jiggly in the center.
COOL
Let the lemon bars cool completely in the pan before cutting into squares.
Lemon bars are completely cooled in the pan.
DUST
Dust with powdered sugar (½ cups)powdered sugar (2 tbsp) before serving.
Lemon bars are dusted with powdered sugar.
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