Easy Peasy Lemon Bars with Shortbread Crust

Easy and simple ingredients are all that’s needed to create the perfect lemon bars. A bright and smooth lemon filling that’s both tangy and sweet on top of a buttery shortbread crust. This shortbread includes the special addition of ground cardamom that pairs perfectly with lemon. Trust me and give it a try! You won’t be disappointed.

How to make the perfect Lemon Bars

Have all your ingredients prepped and ready to go. This recipe will come together quick! Tip: always use fresh squeezed lemon juice for the best flavor!

Make the shortbread crust:

Dump all of the crust ingredients into a medium sized bowl. Use a wooden spoon or rubber spatula to combine until all the dry ingredients are well moistened by the butter. The mixture will become somewhat crumbly in texture but should hold together nicely when squeezed in your hand.

Transfer dough to your prepared baking pan and press down firmly to create an even and compact layer. I find it easiest to use your hands for this but you can also use the bottom of a measuring cup to press in the crust.

Bake for 22 – 24 minutes at 350°F, just until the shortbread is starting to turn a very light golden brown. Remove from oven and let cool slightly before adding the filling.

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Make the lemon filling:

While the shortbread bakes, prepare the lemon filling. In a medium bowl whisk together the eggs until they are evenly broken down, as if you were making scrambled eggs. Add in all remaining ingredients and whisk until the mixture is smooth and uniform.

The filling will be a liquid consistency and may have some small air bubbles or foam on the top. If desired, pour filling through a fine mesh sieve into a clean bowl to remove some of the foam.

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Bake:

Pour filling into the warm crust and bake at 325°F for another 20 – 24 minutes. When done the filling should be set with a slight jiggle when lightly shaken.

Cool & Slice:

Allow the lemon bars to cool to room temperature on a wire rack. Then transfer the pan to the fridge to chill for several hours or overnight.

Once chilled, remove the bars from the pan using the parchment overhang. Slice into 16 bars. Generously dust with confectioners sugar right before serving. Lemon bars are best served cold. (Keep in mind that the sugar will melt into the bars so it is best to add it right before serving.)

How to fix the white foamy top

Some batches of lemon bars can have a white foamy looking top layer after they’re baked. This is a result of air bubbles releasing to the surface of the filling. It is totally normal and won’t impact the taste of the bars at all. For some people though, it’s simply a preference of looks. Here are two ways to deal with the white top layer:

1. Strain your filling. The best way I’ve found to avoid the issue in the first place is to strain the filling through a fine mesh sieve 2-3 times before adding on top of the crust. This will help remove any foam that has developed during the mixing process and leave you with a smooth brightly colored lemon bar.
2. Cover up with confectioners sugar. Sometimes, even despite your best efforts the pesky little air bubbles will still appear. But don’t worry, simply dust the tops of the lemon bars with a generous amount of confectioners sugar and no one will ever know!

Check out some more lemon desserts!

• Meyer Lemon Meringue Tartlets
• Lemon Elderflower Cupcakes
• Strawberry Lemonade Macarons
• Honey Lemon Cupcakes

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