These one-bowl classic lemon bars have a crisp, buttery shortbread crust and a rich lemon curd filling made from scratch with fresh lemons. If you love lemon desserts, you must make this easy recipe ASAP!
Preheat the oven to 350ºF (180ºC). Spray a 9-inch (23-cm) square baking pan lightly with baking spray. Line the pan with parchment paper, leaving a small overhang to use as handles on all four sides.
Add the butter and sugar to a large mixing bowl. Cream together on high speed until light and fluffy, about 1 to 2 minutes.
Sift in the flour and add the salt. Mix the flour in on low speed until all of the dry flour is incorporated and the mixture is coarse and crumbly.
Dump the crumbs into the prepared pan. Use you hands to firmly press the crust into an even layer. Place the crust in the preheated oven and bake for 22 to 24 minutes, or until the edges are turning golden.
Make The Lemon Filling
While the crust is in the oven, make the lemon filling. Wash and dry the lemon. Zest it into the same mixing bowl you used to make the crust.
Add the lemon juice, sugar, and eggs to the bowl. Mix everything on medium-low speed until the eggs are well-mixed. Sift in the flour and add the salt. Mix on medium-low until smooth with no visible lumps of flour remaining.
Remove the shortbread crust from the oven and place it on a wire rack. Pour the lemon filling over the crust, scraping any excess out of the bowl into the pan. Carefully return the lemon bars to the oven and bake for another 18 to 20 minutes. The bars are done when the filling is no longer wet or wobbly when the pan is nudged. Transfer the pan back to the cooling rack and cool the bars completely before slicing.
Notes
For best flavor, use freshly squeezed lemon juice.
Feel free to omit the lemon zest from the recipe.
For a cleaner slice, run your knife under hot tap water then dry it with a tea towel. Slice and repeat, warming and drying the knife, before slicing again.
I cut my lemon bars into 9 large squares to serve as dessert. If serving at a party or reception, slice them into smaller squares, or even slice the squares in half to make small triangles.
Storage
Classic lemon bars will keep stored in an airtight container on the counter for up to three days. If you store them in the fridge, they will keep a bit longer, about five days.
To Freeze: After slicing, lay the bars out with space in between on a baking sheet or a couple of plates that fit in your freezer. Freeze the bars for 2 to 3 hours. Remove the bars from the freezer then store them in a container with a tight fitting lid. To serve, thaw at room temperature.