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Lemon bars on a blue plate with powdered sugar on top
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5 from 1 vote

Creamy Lemon Bars with Shortbread Crust

Velvety creamy lemon bars with a tangy lemon filling over a classic shortbread crust.
Prep Time15 minutes
Cook Time50 minutes
Cooling Time3 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 213kcal
Author: Judy Purcell

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

NOTES: Freezing Instructions: Lemon bars can be frozen for up to 3 months. 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 and transfer to a freezer-safe bag or container to store in the freezer (If stacking, place an additional layer of paper between the layers). Thaw in the refrigerator, then dust with powdered sugar before serving.
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 summery. 
    • Substitute lime for the lemon for a key-lime-type bar instead.
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Nutrition

Calories: 213kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 151mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 345IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg