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Creamy Lemon Bars Recipe Easy Zesty Shortbread Crust Dessert

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These creamy lemon bars feature a zesty shortbread crust and a silky smooth lemon filling, perfect for potlucks, family gatherings, or a bright, sweet treat anytime.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • Zest of 2 large lemons
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 tablespoons lemon zest
  • 1/2 cup (120ml) heavy cream or full-fat sour cream
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat 1 cup softened unsalted butter and 1/2 cup granulated sugar together until creamy and smooth, about 2-3 minutes. Add the zest of 2 lemons and mix well.
  3. Stir in 2 cups all-purpose flour and 1/4 teaspoon salt until just incorporated. The dough will be crumbly but should hold together when pressed.
  4. Transfer dough to your 9×13 inch pan and firmly press it into an even layer, covering the bottom completely.
  5. Bake crust for 18-20 minutes, or until the edges turn golden brown.
  6. While crust bakes, whisk together 4 large eggs and 1 1/2 cups granulated sugar until smooth and slightly thickened, about 2 minutes by hand or 1 minute with a mixer.
  7. Stir in 1/4 cup flour until no lumps remain. Then add 1/2 cup freshly squeezed lemon juice, 2 tablespoons lemon zest, and 1/2 cup heavy cream or sour cream. Mix gently but thoroughly.
  8. Pour filling over the hot crust immediately after baking.
  9. Return pan to oven and bake for 20-25 minutes, or until the filling is just set but still slightly jiggly in the center.
  10. Let the bars cool at room temperature for at least 2 hours or chill in the fridge for faster setting.
  11. Just before serving, sift powdered sugar over the top. Slice into 12 squares and enjoy.

Notes

If crust feels too crumbly, chill in fridge for 10 minutes before baking. Pour filling over warm crust to avoid scrambling eggs. Avoid overbaking filling to keep creamy texture. Use room temperature eggs for even baking. Bars taste better after resting overnight. For gluten-free, substitute almond or oat flour. For dairy-free, use coconut oil and coconut yogurt.

Nutrition

Keywords: lemon bars, creamy lemon bars, lemon dessert, shortbread crust, easy lemon bars, zesty lemon bars, potluck dessert, family dessert

Find it online: https://evabakery.com/creamy-lemon-bars-recipe-easy-zesty-shortbread-crust-dessert/