These Lemon Bars strike the perfect balance between a buttery shortbread crust and a zingy homemade lemon curd filling. With the help of cream of tartar, the filling thickens enough to stay in place. They’re sweet, tart, and simply irresistible, perfect for spring, summer, or whenever you’re craving something tart.
The Best Lemon Bar Recipe with a Shortbread Crust
Two things make these the best, the perfect ratio of lemon filling to buttery shortbread, and a zest lemon filling that is firm and holds its shape.
These Lemon Squares start with a buttery shortbread crust that’s partially baked, similar to berry crumble bars. A tart lemon filling is added and then baked until it has set. Cool and you can cut into bars that will hold their shape without being gooey. You’ll have just the right amount of crust to support the lemon filling.
Since it’s baked, you don’t even have to temper the eggs like you do when making lemon curd, but it still has that vibrant lemon taste.
The tangy lemon curd like filling is made from freshly juiced and zested lemons and thickened up with both flour and cream of tartar. By using both, you don’t get a gummy texture that you can get if you only use flour, and it allows you to use extra lemon juice for a more vibrant lemon taste.
You’ll also need a mixture of whole eggs and egg yolks to produce that custardy texture.
Once the filling is ready, it gets poured into the pan with the partially baked shortbread and it’s baked until the lemon filling is set.
The lemon filling has the creamiest texture and just enough shortbread on the bottom to balance the two. Sprinkle with a dusting of powdered sugar or top with a dollop of whipped cream.
Lemon bars are aways on my list in the middle of winter when you can’t get fresh fruit at the farmer’s market. They’re fresh and taste like Spring and are the perfect addition to your Easter feast or end of school celebrations.
Why These Lemon Bars Are The Best
- Bright lemon flavor: More lemon juice and zest create the ultimate lemon dessert.
- Perfect for any occasion: Serve these at picnics, potlucks, or any event that needs something tangy and sweet.
- Easy: With a few basic ingredients and steps, you can whip up this treat in no time.
What You’ll Need For This Recipe
- Pantry staples: You’ll need all-purpose flour, sugar, salt, eggs and egg yolks, unsalted butter.
- Cream of tartar: Helps thicken the filling so it’s not runny and adds a little tartness.
- Lemon zest and juice: Fresh lemon juice and zest are essential for providing that bright lemon flavor.
How to Make Lemon Bars That Aren’t Runny
Step One: Prepare the Crust
Mix the dry ingredients, then combine with melted butter until the dough forms. Press dough into the bottom of the prepared pan and bake until golden.
Step Two: Make the Filling
Whisk together the dry ingredients, then add eggs, zest, and lemon juice. Cook over medium heat while stirring until the mixture thickens. Remove from heat and stir in butter.
Step Three: Assemble and Bake
Pour the filling over the baked crust and bake again until the center is set. Let it cool completely before using a sharp knife to cut into bars.
Pro Tips for this Recipe
- Roll: To release the juice from the lemons, roll them on the counter, pressing them into the counter with the palm of your hand.
- Line the pan: Line your baking pan with aluminum foil or parchment paper so the bars come right out.
- Bake: Baking the crust is essential as it hardens it up before pouring the filling on top. Nobody wants a soggy crust.
- Room temperature: Use room temperature eggs to make the lemon curd filling so they incorporate more easily.
Storage & Freezing
Store the bars in an airtight container in the fridge for up to one week. You can also flash-freeze them on a baking sheet and pop them into a bag for up to 3 months. Let them thaw in the fridge overnight before eating.
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Ingredients
Crust
- 1 cup flour
- ½ cup sugar
- ½ teaspoon salt
- ½ cup butter melted
Filling
- 1 cup sugar
- 2 tablespoons flour
- 2 teaspoons cream of tartar
- ¼ teaspoon salt
- 3 eggs
- 3 egg yolks
- 2 teaspoons lemon zest
- ⅔ cup lemon juice about 4-5 lemons
- 4 tablespoons butter cut into cubes
Instructions
Crust
- Preheat oven to 350º. Line an 8 inch square pan with 2 sheets of aluminum foil with plenty hanging over the sides. Press it into the pan so that it is smooth.
- In a medium bowl, whisk the flour, sugar and salt and add melted butter, stirring with a fork until combined. Place in the bottom of the prepared pan and use your hand to pat it down so that it evenly covers the pan.
- Bake for 20 minutes until it is golden brown. (While baking, make the filling.) Remove the crust from the oven once brown and add the filling.
Filling
- In a medium bowl, whisk the sugar, flour, cream of tartar and salt together. Add the eggs and egg yolks, whisking until combined. Whisk in the lemon zest and juice and pour into a saucepan.
- Cook over medium heat, whisking constantly until it starts to thicken. It will not be as thick as pudding, but should be turning thick and a thermometer should read at least 160º. Remove from heat and add butter, whisk until it has melted. Pour the hot mixture through a mesh sieve then pour over the baked crust.
- Bake an additional 10 minutes until it no longer jiggles in the center. Let cool completely, at least 2 hours before cutting.
Notes
- You can sprinkle the top with powdered sugar for a more festive look or add a dollop of whipped cream.
- Make sure to line the pan or it will be difficult to remove to cut pretty squares.
- You will need to use fresh lemon juice for these bars.
