Fresh, creamy lemon custard filling over a tender, buttery shortbread crust and a generous dusting of powdered sugar make these creamy lemon bars a fast favorite.
Easy to make and way too easy to find an excuse to eat, this recipe is a refreshing dessert for spring and summer gatherings. It brings a cheery, light bite of tart and sweet.
It’s no secret that I’m partial to lemon-based desserts, especially if they involve a phenomenal buttery crust. In truth, classic lemon bars have never been a big draw for me because the filling texture is usually too jelly-like for my taste.
I always wanted them to be a little creamier and dreamier—more like a light custard than lemon meringue pie.
The solution? I add a touch of heavy cream, which gives these lemon bars the velvety, luxurious texture I crave. It also cuts the acid oh-so-slightly to get the well-rounded tart-sweet flavor we love.
The assembly and baking are fairly quick, but the cooling time is no joke, so plan ahead (and it’s hard to wait!). If you need them for an event, make the bars the day before and dress them up with powdered sugar when you’re ready to serve.
Can I use bottled lemon juice instead of fresh?
I only recommend using freshly squeezed lemon juice. I don’t recommend bottled lemon juice for any recipes where lemon is a primary flavor. Store-bought juice is reinforced with citric acid, which can lend a harsh, acidic taste to the lemon bars. Fresh is best!
Can I make these ahead of time?
Yes, they can be refrigerated and covered for up to 3 days. Remove them from the fridge about 30 minutes before serving. This will allow the butter in the shortbread to soften, which I find more texturally pleasing. Add the powdered sugar right before serving.
Can I freeze lemon bars?
Yes, you can freeze lemon bars. Here’s how: Don’t dust the squares you intend to freeze. Place the cut squares on a parchment-lined baking sheet (you can use the parchment from baking the bars).
Freeze for 1-2 hours to firm up the bars, then transfer to a freezer-safe bag or container to store in the freezer (if stacking, place an additional fresh layer of parchment between the layers).
Thaw in the refrigerator, then dust with powdered sugar before serving.
NOTE: Lemon bars can be frozen for up to 3 months.
Do I have to add cream, or can I add a non-dairy cream?
You can make this recipe without the cream, which is more like traditional lemon bars where the filling is somewhat translucent. Or you can add a non-dairy heavy cream of your choice, though I haven’t proofed the recipe with non-dairy cream.
Ultimately, the cream is not necessary to make lemon bars, I simply prefer it for a creamier texture.
How can I make these gluten-free?
To make this recipe gluten-free, use 1 to 1 gluten-free flour to replace the all-purpose flour mentioned in the recipe. If you prefer an almond flour crust, check out this Gluten-Free Lemon Bars with Almond Crust recipe.
Can I use whole wheat flour?
Oh, I wish lemon desserts tasted the same with whole wheat flour. If you’ve been around this blog space long, you know I LOVE baking with sprouted white whole wheat flour—it’s my standard.
However, whenever I’ve tried making any kind of lemon treat, like cookies, bars, or pies, the whole wheat flavor overpowers the lemon. The same goes for coconut palm sugar (my other healthier go-to for baking); the flavor is too strong for lemon desserts.
Recipe TIPS & Variations:
- Use Meyer lemons for a milder, sweeter lemon flavor.
- Use half orange zest and half lemon zest for a sweeter, lighter flavor.
- Garnish with fresh berries on top, like a fruit tart, if you’re feeling really summery.
- Substitute lime for the lemon for a key-lime-type bar instead.
- Make and freeze for up to 3 months (see recipe notes).
More Dessert Recipes You’ll Love
- Salted Caramel Apple Tart
- Coconut Vanilla Bean Sorbet
- Strawberry Semifreddo
- Cream Cheese Fruit Tart
- Fresh Berry Crumble
Creamy Lemon Bars with Shortbread Crust
Ingredients
FOR THE SHORTBREAD CRUST:
- 1 cup butter , melted
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon sea salt
FOR THE LEMON FILLING:
- 1 3/4 cups granulated sugar
- 1/3 rounded cup all-purpose flour
- 1/4 teaspoon sea salt
- 6 large eggs
- 1/3 cup heavy cream
- 1 cup lemon juice (about 4 lemons)
- 1 tablespoon lemon zest , from juiced lemons
- Powdered Sugar — for dusting
Instructions
- Heat the oven to 350°F. Line the bottom and sides of a 9×13-inch glass baking pan (do not use metal) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
FOR THE CRUST:
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine until a thick dough forms. Press the dough firmly into the prepared pan into an even layer. Bake for 20 minutes or until the edges are lightly browned.
- Remove from the oven and poke holes all over the top of the warm crust with a fork. Set the crust aside and reduce the oven temperature to 325°F.
FOR THE FILLING:
- Sift the sugar, flour, and salt together in a large bowl. Whisk in the eggs, heavy cream, and then the lemon juice and zest until completely combined.
- Pour filling over warm crust. Bake at 325°F 30-35 minutes or until the center is relatively set (no longer jiggles). Remove bars from the oven and cool completely at room temperature (about 2 hours), then refrigerate for an additional 1-2 hours until completely chilled.
- Once cooled, transfer the lemon bars to a cutting board by lifting them out of the pan using the parchment paper. Dust with powdered sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Notes
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- Use Meyer lemons for a milder, sweeter lemon flavor.
-
- Use half orange zest and half lemon zest for a sweeter, lighter flavor.
-
- Garnish with fresh berries on top, like a fruit tart, if you’re feeling summery.
-
- Substitute lime for the lemon for a key-lime-type bar instead.
Karen (Back Road Journal) says
I like your idea of making a creamier version and can’t wait to give these lemon bars a try.
Sara says
I made this for Easter and everyone loved them–rave reviews! The best lemon bars I’ve ever made. Thanks!