Best Ever Lemon Bars Recipe

These Best Ever Lemon Bars are the ultimate balance of sweet and tangy, with a rich shortbread crust and a creamy, zesty lemon curd filling. The texture is perfectly smooth and rich, while the powdered sugar topping adds a delicate sweetness. Whether you’re serving them at a party or enjoying them on a quiet afternoon, these lemon bars are sure to impress. They’re simple to make, require just a few ingredients, and are absolutely irresistible.

Ingredients:

For the Shortbread Crust:

• 2 cups all-purpose flour (240g)
• 1/3 cup granulated white sugar (67g)
• 1/2 tsp salt
• 7/8 cup cold butter (198g)

For the Lemon Curd Filling:

• 6 large eggs
• 2 ½ cups granulated white sugar (500g)
• 1 tsp lemon zest
• 1 cup all-purpose flour (120g)
• 1 cup freshly squeezed lemon juice (240ml)

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Instructions:

1. Prepare the Shortbread Crust:
   In a large bowl, combine the cold butter, granulated sugar, and salt. Add the flour and mix well using a food processor. When the dough starts to form small crumbs, turn off the processor.
2. Shape the Crust:
   Grease a baking dish with butter. Press the dough evenly into the bottom of the dish, using the back of a cup to smooth it out. Bake in the oven at 350°F (175°C) for 20 minutes or until lightly golden.
3. Prepare the Lemon Curd Filling:
   In a separate bowl, whisk together the lemon juice and eggs. Add the sugar, flour, and lemon zest, and mix everything together until smooth and well combined.
4. Assemble and Bake:
   Once the crust is done, pour the lemon curd mixture over the hot crust. Return the dish to the oven and bake for an additional 40 minutes. Cover the dish with parchment paper halfway through to prevent the top from over-browning.
5. Finish and Serve:
   After baking, remove the lemon bars from the oven and let them cool. Once cooled, cut into slices and dust with powdered sugar before serving.

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Tips:

• Chill the dough: If you find the dough hard to work with, chill it in the fridge for 30 minutes before pressing it into the pan.
• Use fresh lemon juice: For the best flavor, always use freshly squeezed lemon juice rather than bottled.
• Prevent over-browning: Cover the dish with parchment paper halfway through the baking time to prevent the lemon bars from getting too dark.

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Variations and Substitutions:

• Add flavor variations: Add a teaspoon of vanilla extract to the lemon filling for a subtle twist or a few fresh herbs like basil or thyme to give it a fragrant, herbal note.
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to make these lemon bars gluten-free.
• Nuts in the crust: Add finely chopped almonds or walnuts to the crust for extra crunch and flavor.

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FAQs:

Can I make these lemon bars ahead of time?
Yes, lemon bars store well in the refrigerator for up to 4-5 days. In fact, they taste even better after they’ve had time to chill!

Can I freeze these lemon bars?
Yes! Once the bars are completely cool, you can wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. Let them thaw in the refrigerator before serving.

Can I use a store-bought crust?
If you’re short on time, you can use a store-bought shortbread crust, but the homemade crust adds a great buttery flavor and texture.

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Serving Suggestions:

• Serve these Best Ever Lemon Bars with a hot cup of tea for a refreshing afternoon treat.
• They make a perfect dessert for family gatherings, holiday meals, or picnics.
• Garnish with fresh berries like raspberries or mint leaves for a colorful touch.

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Why You’ll Love This Recipe:

These Best Ever Lemon Bars are the ultimate balance of sweet and tangy, with a rich shortbread crust and a creamy, zesty lemon curd filling. The texture is perfectly smooth and rich, while the powdered sugar topping adds a delicate sweetness. Whether you’re serving them at a party or enjoying them on a quiet afternoon, these lemon bars are sure to impress. They’re simple to make, require just a few ingredients, and are absolutely irresistible.