Description
These Lemon Cookie Bars feature a buttery shortbread crust topped with a tangy, smooth lemon curd filling. Perfectly baked to a delicate set, these bars offer a delightful balance of sweet and tart with a tender crumb, making them an irresistible treat for lemon lovers.
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened
- 2 cups all purpose flour
- ⅓ cup white sugar
- ¼ tsp salt
- 2 tsp vanilla extract
Lemon Curd Filling
- 1¼ cup white sugar
- 6 large eggs
- 4 Tbsp all purpose flour
- 3 Tbsp lemon zest
- 1 cup lemon juice (fresh only, about 4-5 lemons)
Topping
- ⅓ cup confectioners sugar (optional for topping)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch glass baking dish with parchment paper, covering the bottom and sides with an overhang to make lifting the bars easier later. Set aside.
- Make the shortbread crust: In a medium bowl, mix together the softened unsalted butter, ⅓ cup white sugar, vanilla extract, and salt until well combined. Gradually add 2 cups flour and stir until a thick, slightly crumbly dough forms.
- Press and bake the crust: Firmly press the dough evenly into the prepared baking dish. Bake for 22-25 minutes or until the edges turn slightly golden brown. Remove from the oven and gently poke holes across the crust using a fork to allow steam to escape.
- Prepare the lemon curd filling: Use a mesh strainer to sift the flour and 1¼ cup sugar into a bowl to prevent lumps. Whisk in the eggs thoroughly, then gradually whisk in the fresh lemon juice and lemon zest until smooth and fully combined.
- Pour and bake lemon curd: Pour the lemon curd mixture evenly over the warm shortbread crust. Return to the oven and bake for 22-24 minutes, or until the filling is mostly set with only slight jiggle in the center. The filling will firm up further as it chills.
- Cool and chill: Remove the bars from the oven and cool completely at room temperature for about 1 hour. Then refrigerate for 1-2 hours to chill fully and allow the curd to set to a firm but tender texture.
- Finish and serve: Before serving, sift confectioners sugar over the top if desired. Using the parchment overhang, lift the bars out and cut into squares. For clean cuts, wipe the knife between slices. Enjoy chilled for the best flavor and texture.
Notes
- Use freshly squeezed lemon juice for the brightest, most vibrant lemon flavor.
- Chilling the bars before slicing ensures clean cuts and a proper set for the lemon curd.
- Line the pan with parchment with overhang to easily remove bars without breaking.
- Store leftover bars covered in the refrigerator for up to 4 days.
- For even more lemon flavor, add extra lemon zest on top before baking the curd layer.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
