Lemon bars with a Shortbread Crust
Sweet, tangy, and incredibly easy to make, these Lemon Bars are a delightful treat with a rich shortbread crust, luscious lemon curd, and a gorgeous layer of whipped cream on top. Whether you're using store-bought lemon curd for convenience or making it from scratch, this recipe is sure to impress.
Equipment
- 9×9 baking pan
- medium mixing bowl
- Parchment paper
Ingredients
Shortbread crust
- 1 cup butter
- 3/4 cup + 1 tablespoon superfine white sugar aka caster sugar
- 1 tablespoon pure vanilla extract
- 2.5 cups flour
- 1/2 teaspoon sea salt
Toppings
- 10 ounce jar of lemon curd (I used store-bought lemon curd and it worked great!)
- 2 cups sweetened whipped cream (I highly recommend homemade with pure vanilla extract.)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal of the lemon bars.
- Cream together: In a mixing bowl, add 1 cup butter an 3/4 cup + 1 tablespoon superfine white sugar, cream together until the mixture is light and combined. Add 1 tablespoon pure vanilla extract and mix until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together 2.5 cups flour and 1/2 teaspoon sea salt.
- Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough. Press the dough evenly into the prepared pan using the back of a spoon or spatula.
- Chill: Refrigerate the crust for about 15-30 minutes before baking.
- Bake: Remove the pan from the refrigerator and place in the preheated oven, bake for about 20-23 minutes, until it’s very lightly golden and is no longer shiny on top. Do NOT bake until golden brown. Remove from oven and cool to room temperature.
- Add the Lemon Curd: Remove 2 tablespoons from the 10 ounce jar of lemon curd and set aside to use as a garnish. Pour the remaining lemon curd on top of the cooled shortbread crust. Bake for an additional 10 minutes at 350°F.
- Cool and add topping: Cool to room temperature and top with 2 cups sweetened whipped cream, spread gently in an even layer. Use the remaining lemon curd to add a few dollops on top of the whipped cream. Use a toothpick, spoon, or knife to swirl the lemon curd through the whipped cream. If you swirl lightly (no more than once or twice) you should get a beautiful yellow swirl through the white whipped cream.
- Serve and Enjoy: Cut into nine squares and enjoy!!
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