Lemon bars are a pure delight for lemon fans. A crisp, tangy dessert reminiscent of a simplified lemon tart.
These delicious lemon bars consist of an easy-to-make crispy base and a creamy, slightly tangy lemon filling, all dusted with powdered sugar.
Easy lemon bars with shortcrust pastry
If you love lemon tart and anything with a tangy lemon flavor, you’ll adore these lemon bars. The first time I heard about lemon bars was in the soap opera The Bold and the Beautiful (known as Top Models or Amour, Gloire et Beauté in some countries).
They raved about these lemon bars, which everyone loved. I knew I had to find this recipe because it must be delicious. When I found Martha Stewart’s recipe, I didn’t hesitate to try it.
The preparation of the shortbread crust intrigued me because the method is quite original and completely different from the usual way of making shortbread.
When I tried it, the result was excellent, and everything was very easy to prepare. The lemon cream has the same texture as lemon curd, except in this recipe, the cream is baked. These buttery and melt-in-your-mouth lemon bars will be a hit for snack time.
Table of Contents
What you’ll like about the recipe
Freshness of Lemon: Lemon bars are renowned for their tangy and refreshing taste that will delight lemon dessert enthusiasts.
Crunchy texture: The shortbread base adds a crunchy, crumbly texture to every bite that’s much appreciated.
Creamy Texture: The creamy yet slightly firm lemon filling is perfectly balanced, offering a harmonious blend of lemon’s acidity and sweetness.
Simplicity of recipe: Lemons bars are relatively easy to prepare, making them a popular dessert. The ingredients are generally available, and the recipe does not require complex baking techniques.
Ingrédients :
NB: Find the printable recipe card at the end of the article.
For a 20 x 30 cm Cake Pan
For the Shortcrust Pastry
- 170 g ( 6 oz ) frozen butter
- 250 g (8.8 oz ) flour
- 75 g (2.6 oz ) powdered sugar
- A pinch of salt
For the Lemon Cream
- 4 eggs
- 270 g ( 9.5 oz ) sugar
- 3 tablespoons ( 1 oz ) flour
- 185 ml (6.3 fl oz ) lemon juice
- 60 ml ( 2 fl oz) whole milk
- Powdered sugar for decoration
Preparation steps
Prepare the shortbread crust
1. Line the bottom and sides of a rectangular or square pan with parchment paper, greased.
2. Grate the frozen butter. You can also grate it before freezing to make it easier, requiring less effort.
3. In a bowl, mix the flour, salt, and sugar. Add the grated butter and rub with your fingers until the mixture resembles coarse crumbs. Your dough will have a slightly granular texture like flour.
4. Pour the dough into the pan. Even it out and flatten it with a spoon, then place it in the freezer for 15 minutes.
5. Meanwhile, preheat your oven to 180°C (350°F).
6. After 15 minutes, bake for approx. 20 minutes. The crust should be lightly browned.
Prepare the lemon cream
Prepare the lemon cream while the crust is baking. This cream is like an oven-baked lemon curd.
1. Beat the eggs, sugar, and flour until the mixture is smooth.
2. Add the lemon juice and then the milk. Mix well to achieve a homogeneous mixture.
3. Remove the pan from the oven when the crust is lightly browned (after about 20 minutes) and pour the cream over the crust immediately.
4. Lower the oven temperature to 160°C (320°F) and bake for 18 minutes. The cream should be well set. Let cool slightly before removing from the pan and placing on a wire rack.
5. Once cool, cut into small squares.
6. Dust with powdered sugar just before serving. You can store them in an airtight container in the refrigerator for up to 3 days (do not dust with powdered sugar as it will become moist).
lemon bars as an easy lemon tart
Other recipes with lemon :
Mini lemon walnut cake
Lemon and Strawberry Entremet
Easy Lemon Bars Recipe (shortbread Crust + lemon cream)
INGREDIENTS
- For a 20 x 30 cm Cake Pan
For the Shortcrust Pastry
- 170 g ( 6 oz ) frozen butter
- 250 g (8.8 oz ) flour
- 75 g (2.6 oz ) powdered sugar
- A pinch of salt
For the Lemon Cream
- 4 eggs
- 270 g ( 9.5 oz ) sugar
- 3 tablespoons ( 1 oz ) flour
- 185 ml (6.3 fl oz ) lemon juice
- 60 ml ( 2 fl oz) whole milk
- Powdered sugar for decoration
PREPARATION
Prepare the shortbread crust
- Line the bottom and sides of a rectangular or square cake pan with parchment paper, greased.
- Grate the frozen butter. You can also grate it before freezing to make it easier, requiring less effort.
- In a large bowl, mix the flour, salt, and sugar. Add the grated butter and rub with your fingers until the mixture resembles coarse crumbs. Your dough will have a slightly granular texture like flour.
- Pour the dough into the pan. Even it out and flatten it with a spoon, then place it in the freezer for 15 minutes.
- Meanwhile, preheat your oven to 180°C (350°F).
- After 15 minutes, bake for approx. 20 minutes. The crust should be lightly browned.
Prepare the lemon cream
- Prepare the lemon cream while the crust is baking. This cream is like an oven-baked lemon curd.
- Beat the eggs, sugar, and flour until the mixture is smooth.
- Add the lemon juice and then the milk. Mix well to achieve a homogeneous mixture.
- Remove the pan from the oven when the crust is lightly browned (after about 20 minutes) and pour the cream over the crust immediately.
- Lower the oven temperature to 160°C (320°F) and bake for 18 minutes. The cream should be well set. Let cool slightly before removing from the pan and placing on a wire rack.
- Once cool, cut into small squares.
- Dust with powdered sugar just before serving. You can store them in an airtight container in the refrigerator for up to 3 days (do not dust with powdered sugar as it will become moist).
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lemon, citrus fruits, dessert, easy recipe, taste, pastry, tart , cream, shortcrust pastry