Lemon bars are a true delight for lemon lovers. This crisp, tangy dessert features a buttery crust and creamy lemon filling, finished with a light dusting of powdered sugar. For anyone who loves bright, tangy lemon flavors, these bars are a must-try.
When I discovered Martha Stewart’s recipe, I couldn’t resist trying it. The crust is prepared in a unique way, different from the usual method, making it simple yet intriguing to make. The baked lemon cream has a texture similar to lemon curd, firmed up in the oven while remaining soft, creating melt-in-your-mouth bars that are perfect for snack time or a sweet treat anytime.
Table of Contents
What you’ll like about the recipe
Fresh Lemon Flavor: These lemon bars are known for their bright, tangy, and refreshing taste that will delight any lemon dessert lover.
Crunchy Base: The shortbread crust provides a crisp, crumbly texture in every bite, adding a perfect contrast to the creamy filling.
Creamy Filling: The baked lemon cream has a slightly firm yet soft texture, offering a harmonious balance of tartness and sweetness.
Easy to Make: This recipe is simple and accessible, with common ingredients and straightforward steps, making it a favorite for home bakers.
Ingrédients :
NB: Find the printable recipe card at the end of the article.
For a 20 x 30 cm (8 x 12 in) Cake Pan
Shortcrust Pastry:
- 170 g (6 oz) frozen unsalted butter
- 250 g (8.8 oz) all-purpose flour
- 75 g (2.6 oz) powdered sugar
- A pinch of salt
Lemon Cream:
- 4 eggs
- 270 g (9.5 oz) granulated sugar
- 3 tablespoons (1 oz) all-purpose flour
- 185 ml (6.5 oz) lemon juice
- 60 ml (2 oz) whole milk
- Powdered sugar for decoration
Preparation steps
Prepare the shortbread crust
Grease and line the bottom and sides of a rectangular or square cake pan with parchment paper.
Grate the frozen butter.
Tip: You can grate it before freezing to make it easier and require less effort.
In a mixing bowl, mix the flour, salt, and sugar. Add the grated butter and rub it in with your fingers until the mixture resembles coarse crumbs. The dough should have a slightly granular texture, like flour.
Pour the dough into the pan, even it out, and flatten it with a spoon. Place it in the freezer for 15 minutes.
Meanwhile, preheat your oven to 180°C (350°F).
After 15 minutes, bake the crust for about 20 minutes, until lightly browned.
Prepare the lemon cream
While the crust is baking, prepare the lemon cream, which is similar to an oven-baked lemon curd.
In a mixing bowl, beat the eggs, sugar, and flour until smooth.
Add the lemon juice, then the milk, mixing well until fully combined.
Remove the crust from the oven once lightly browned (about 20 minutes) and immediately pour the lemon cream over it.
Lower the oven temperature to 160°C (320°F) and bake for 18 minutes, until the cream is set. Let cool slightly before removing from the pan and transferring to a wire rack.
Once completely cooled, cut into small squares.
If you’d like to dust the top with powdered sugar, do it once it has fully cooled and before cutting into squares, so the sugar doesn’t fall on the sides.
Store in an airtight container in the refrigerator for up to 3 days (wait to dust with sugar, or it may become moist).
Other recipes with lemon :
Easy Lemon Bars Recipe (shortbread Crust + lemon cream)
INGREDIENTS
For a 20 x 30 cm (8 x 12 in) Cake Pan
Shortcrust Pastry:
- 170 g frozen unsalted butter
- 250 g all-purpose flour
- 75 g powdered sugar
- A pinch of salt
Lemon Cream:
- 4 eggs
- 270 g granulated sugar
- 3 tablespoons all-purpose flour
- 185 ml lemon juice
- 60 ml whole milk
- Powdered sugar for topping
PREPARATION
Prepare the shortbread crust
- Grease and line the bottom and sides of a rectangular or square cake pan with parchment paper.
- Grate the frozen butter. Tip: You can grate it before freezing to make it easier and require less effort.
- In a mixing bowl, mix the flour, salt, and sugar. Add the grated butter and rub it in with your fingers until the mixture resembles coarse crumbs. The dough should have a slightly granular texture, like flour.
- Pour the dough into the pan, even it out, and flatten it with a spoon. Place it in the freezer for 15 minutes.
- Meanwhile, preheat your oven to 180°C (350°F).
- After 15 minutes, bake the crust for about 20 minutes, until lightly browned.
Prepare the lemon cream
- While the crust is baking, prepare the lemon cream, which is similar to an oven-baked lemon curd.
- In a mixing bowl, beat the eggs, sugar, and flour until smooth.
- Add the lemon juice, then the milk, mixing well until fully combined.
- Remove the crust from the oven once lightly browned (about 20 minutes) and immediately pour the lemon cream over it.
- Lower the oven temperature to 160°C (320°F) and bake for 18 minutes, until the cream is set. Let cool slightly before removing from the pan and transferring to a wire rack.
- Once completely cooled, cut into small squares.
- If you’d like to dust the top with powdered sugar, do it once it has fully cooled and before cutting into squares, so the sugar doesn’t fall on the sides.
- Store in an airtight container in the refrigerator for up to 3 days (wait to dust with sugar, or it may become moist).
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