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Amazing Lemon Bars

These Amazing Lemon Bars are made with a lot of lemon juice for a perfectly tart treat! A tender, sweet shortbread base and a soft texture set them above the rest! 

amazing lemon bars

My love of lemon bars has only grown after realizing that lemon curd was just code for โ€œSoft, lemon sunshine.โ€ You put that tart lemon curd on a tender shortbread base and you have the perfect dessert (in my humble, albeit professional, opinion ๐Ÿ˜‚).

I know I have another lemon bar recipe on CLF, and that one is pretty fabulous too, but I have refined and obsessed over my recipe to bring you these Amazing Lemon Bars.

amazing lemon bars

What makes these lemon bars so amazing, you ask?

Letโ€™s get nerdy with it! ๐Ÿค“
Balance: I value balance in my desserts. Here there is a balance between tartness and sweetness; soft (the curd) and crumbly (the crust); and form versus function. 

  • First the tartness. I love my lemon desserts tart! This is fairly easy to achieve by just controlling our urge to add ALL THE SUGAR. Sometimes I get even more outrageous and I add citric acid but not here. Lemons bring all the tartness I need. 
  • Second, the softness: I like a little texture with my desserts, especially here. The curd is so soft that I want my crust to have substance. I made a thicker base for these bars and I made sure they were tender and crumbly but not too aggressively crispy. 
  • Lastly the texture: I add a bit of sheet gelatin to keep the clean cut of the bars. Otherwise they get a bit loosy-goosy around the middle. This is fine but you know I love perfection. Finding the perfect amount of gelatin to hold the shape but not mar the soft, luscious texture is a delicate balance. You can omit the gelatin all together but they will not hold their shape as nicely when cut. 
amazing lemon bars

A note about gelatin: I prefer the taste and texture of sheet gelatin over powdered, but powdered also works just fine. You will need to bloom it before adding it to your lemon curd. If you are buying sheet gelatin make sure you get SILVER! The strength of sheet gelatin varies but it is rated by precious metals (why, I havenโ€™t the faintest!). Gold is the strongest and silver is a nice middle ground. Most recipes that are written for sheet gelatin are using silver.

amazing lemon bars
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Amazing Lemon Bars

Amazing Lemon Bars


  • Author: Lindsey
  • Yield: 8x8 Baking Dish of Lemon Bars 1x

Description

These Amazing Lemon Bars are made with a lot of lemon juice for a perfectly tart treat! A tender, sweet shortbread base and a soft texture set them above the rest!


Ingredients

Scale

Crust:ย 

  • 137.5 g Flour (1 โ…› cup)
  • 45 g Confectioners Sugar (~โ…“ cup)
  • 141.5 g Butter, softened (~โ…” cup or 1 โ…“ stick of butter)
  • 10 g Cornstarch (2 ยฝ t)
  • 2.5 g Salt (~ยฝ t)

Lemon Curd:ย 

  • 3 ea Eggs
  • 75 g yolks (yolks from a little less than 4 eggs)
  • 225 g Sugar (~1 cup)
  • 175 g Lemon juice (a little over ยพ cup)
  • 1 g Salt (ยผ t)
  • 113ย g Butter (~ 1/2 cup or 1 stick)
  • 1.5 ea Sheets gelatin, silver, bloomed

Instructions

Crust:

  1. Mix together all crust ingredients in a stand mixer with paddle attachment on low until a smooth dough forms.

  2. Parchment line a 8×8 baking pan (I like to make wings so I can lift up my lemon bars later)

  3. Break up dough so itโ€™s even in the pan, and press into the panย 

  4. Bake at 350ยฐF until the crust is golden brown and set, it takes about 10 minutes if youโ€™re using a metal pan (20 if youโ€™re using glass).

Lemon Curd:

  1. Bloom gelatin in a tray of ice water (donโ€™t try to rush the gelatin), once itโ€™s bloomed squeeze it and set aside.ย 

  2. While gelatin is blooming, in a large sauce pot, whisk together eggs and yolks until smooth. Whisk in sugar and salt, and slowly whisk in the lemon juice. Be sure everything is perfectly homogenous or your bars will have streaks later.

  3. Cook over high heat, stirring constantly until nappant (you donโ€™t want to scramble your eggs!). Once it starts to thicken, lower the heat because you donโ€™t want it to boil. If it curds up faster than youโ€™re prepared for, give it a whisk to smooth it out. Remove from heat and stir in the butter. If you have lumps, pass it through a chinoise or sieve while itโ€™s still warm.

  4. Add the bloomed gelatin, and if it doesnโ€™t melt you can briefly put it back on the stove. .ย 

  5. To cool down the curd a little, pour it into a bowl with a piece of plastic wrap on top while you wait for the crust to finish baking.

  6. Pour your curd into baked crust. Use a spatula to spread the curd so itโ€™s nice and even.

  7. Cool in the refrigerator until set, which will take at least two hours (maybe even overnight).

  8. Can dust the top with confectioners sugar or frosting!

Keywords: lemon bars, lemon desserts, tart dessert

most amazing lemon bars

2 Comments

  • ipag15
    May 28, 2021 at 8:56 pm

    These were spectacular! I have never made lemon bars before and this recipe was super easy to follow and great for the summer since the oven only needs to stay on for 10 minutes. Can’t wait to make them again! My whole family loved them.

    Reply
    • Lindsey
      May 29, 2021 at 9:07 pm

      I’m so happy your whole family enjoyed these! They truly are perfect for summer! ๐Ÿ‹

      Reply

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