
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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This recipe looks absolutely delicious! I’m planning to make it for an upcoming dinner where I’ve been asked to bring dessert. May I ask which lemon curd you recommend? I’ve made my own in the past, but I’d like to keep it simple this time and would love to know your preferred brand. Also, would topping it with your lemon whipped cream work as an option? I can’t get enough of anything lemon! Thank you for sharing your wonderful recipes!
Hi Keely! For store-bought, I used Trader Joe’s Lemon Curd. It’s quite tart, so I’m not sure you’d want to add on the lemon whipped cream too. But I do love the lemon whipped cream, if you can get it into another recipe!
I’d love to hear how it goes. Have so much fun at your dinner party!
-Dee