Easy lemon bars with a zesty lemon custard atop a crisp brown sugar shortbread crust–these lemon bars lovely and delicious!
Lemon bars are super easy for you to make but they are a dessert that seems elegant and decadent—impressive to your guests while only requiring minimal time and effort from you! What could be better than that?!
I made these Easy Lemon Bars a few weeks ago for a dessert party, along with Raspberry Shortbread Bars and Cream Cheese Pound Cake—everyone devoured the lemon bars! I think we had maybe three leftover. Lemon Bars are best on the first day but will keep for one more day if you have leftovers.
I don’t like them longer than that because the crust softens too much.
Easy Lemon Bars
You’ll need some fresh lemons for these easy lemon bars. Don’t use lemon juice from a jar or concentrate as it just won’t give you the same flavor that you can get from fresh. And you need zest, which has to come from fresh lemons. I also add the seeds from a vanilla bean to the crust.
These are wonderful, full of zesty lemon flavor with a nice custard, and a shortbread base that’s good all by itself. We love them and I hope you will too!
- 2 sticks unsalted butter, melted
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean
- 1/3 cup all-purpose flour
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons freshly grated lemon zest
- 4 large eggs
- 2 large egg yolks
- 1 cup freshly squeezed lemon juice
- 4 tablespoons unsalted butter, diced and cold
- 2-3 tablespoons confectioners sugar
Preheat oven to 350. Line a 9x13 inch pan with foil, allowing the foil to hang over the sides, and lightly grease the foil.
Whisk flour, sugar, and salt in a large bowl. Scrape in seeds from vanilla bean and mix into flour. Pour in butter. Stir until well mixed and press into prepared pan. Bake 20-25 minutes until dark golden brown. Allow to cool for 5 minutes.
Whisk together flour, salt, and sugar. Whisk in lemon zest. Whisk in eggs and lemon juice. Cook over medium-low heat, stirring constantly, for 5-7 minutes until thickened. Strain through a mesh strainer.
Pour gently over hot crust. Bake 8-10 minutes or until center is set.
Let cool in pan on wire rack for 1 1/2 hours. Lift from pan, using foil sides as handles. Gently peel foil down and cut into squares. Sprinkle with powdered sugar just before serving.
Recipe adapted from