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easy lemon tart

Easy Lemon Bars Recipe (shortbread Crust + lemon cream)

4.48 de 67 votes
Lemon bars with a shortbread crust are delicious, easy to make, and bursting with tangy lemon flavor. If you love lemon tart, you’ll definitely enjoy this recipe.
COOKING TIME40 minutes
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Course: Dessert, Snack, tart
Cuisine: American
Author: Rachida

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).