clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Amazing Lemon Bars

Amazing Lemon Bars

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


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!




  • 137.5 g Flour (1 ⅛ cup)
  • 45 g Confectioners Sugar (~⅓ cup)
  • 141.5 g Butter, softened (~⅔ cup or 1 ⅓ stick of butter)
  • 10 g Cornstarch (2 ½ t)
  • 2.5 g Salt (~½ t)

Lemon Curd: 

  • 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 ¾ cup)
  • 1 g Salt (¼ t)
  • 128.5 g Butter (~½ cup or 1 stick)
  • 1.5 ea Sheets gelatin, silver, bloomed



  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 it’s even in the pan, and press into the pan 

  4. Bake at 350°F until the crust is golden brown and set, it takes about 10 minutes if you’re using a metal pan (20 if you’re using glass).

Lemon Curd:

  1. Bloom gelatin in a tray of ice water (don’t try to rush the gelatin), once it’s bloomed squeeze it and set aside. 

  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 don’t want to scramble your eggs!). Once it starts to thicken, lower the heat because you don’t want it to boil. If it curds up faster than you’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 it’s still warm.

  4. Add the bloomed gelatin, and if it doesn’t melt you can briefly put it back on the stove. . 

  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 it’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

Send this to a friend