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Lemon Bars with Lemon Curd Recipe

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4.1 from 14 reviews

This classic Lemon Bars recipe features a buttery, crumbly crust topped with a tangy, smooth lemon curd filling. Baked to golden perfection, these bars offer a perfect balance of sweet and tart, making them a refreshing dessert or snack for any occasion.

Ingredients

For the Crust

  • 175 grams (1 cup + 1/4 cup) all-purpose flour, dip and sweep
  • 95 grams (1/2 cup minus 2 teaspoons) granulated sugar
  • 115 grams (1/2 cup) unsalted butter, cut into cubes, room temperature

For the Lemon Curd Filling

  • 3 large eggs, room temperature
  • 120 grams (1/2 cup + 1 tablespoon) granulated sugar
  • 80 ml (1/3 cup) lemon juice
  • 4 grams (2 teaspoons) lemon zest
  • 30 grams (2 tablespoons) unsalted butter, melted and cooled
  • 10 grams (1 tablespoon) all-purpose flour

For Finishing

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8-inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, allowing about 2 inches (5 cm) of overhang on each side for easy removal.
  2. Make the Crust: In a medium bowl, combine the flour and sugar. Add the cubed unsalted butter. Use a fork or your fingertips to cut the butter into the flour until the mixture resembles coarse breadcrumbs.
  3. Bake the Crust: Press the crust mixture evenly into the prepared dish using your hand or the back of a lightly floured spoon to prevent sticking. Bake for 25-28 minutes until golden brown for a firm crust, or 20-23 minutes for a softer crust.
  4. Prepare the Lemon Filling: In a bowl, mix the lemon zest and sugar, rubbing together with a fork or fingertips to release the lemon oils. Whisk in the eggs until combined, then add the cooled melted butter and lemon juice. Stir in the flour until fully incorporated.
  5. Assemble and Bake: Remove the crust from the oven after the designated baking time, then pour the lemon filling on top. Return to the oven and bake for 12-15 minutes until the filling is set but still soft in the center.
  6. Cool and Serve: Remove the dish from the oven and let cool at room temperature for about 1.5 hours. Once cool, use the parchment overhang to lift the bars out of the pan. Cut into 9 or 16 squares and dust generously with powdered sugar before serving.

Notes

  • For a softer crust, reduce the initial baking time as indicated in the instructions.
  • Make sure butter and eggs are at room temperature for best mixing and texture.
  • Use freshly grated lemon zest for the brightest flavor.
  • Store lemon bars in an airtight container in the refrigerator for up to 3-4 days.
  • Bring bars to room temperature before serving for best flavor and texture.

Find it online: http://bitezly.com/lemon-bars-with-lemon-curd-recipe/