Lemon Bars I Cannot Live Without!
There are desserts I enjoy…and then there are desserts I could happily eat every single day without ever getting tired of them. Lemon bars fall firmly into that second category.
There’s just something about the combination that feels perfectly balanced in a way that not many desserts achieve. That rich, buttery shortbread crust, - soft but strutured, with just enough cumble to melt as you bite into it-paired with that bright, tangy lemon layer on top. It’s sweet, yes, but it’s also fresh and a little sharp in the best way. It wakes everything up.
If I’m being honest, I think I am always chasing that contrast. I want depth and richness, but I also want something that cuts through it. Lemon does that effortlessly. It keeps each bite from feeling heavy, which probably why I can go back for one…and then another…and somehow still not feel done. And the texture? That silky, almost custard-like filling sitting on top of a tender, butter base is what really seals it for me. It’s simple, but it feels elevated. Familiar, but still special.
Lemon bars are also one of those desserts that don’t need a big moment to shine. They fit just as easily on a quiet afternoon plate at a family barbeque as they do on a dessert table surrounded by a dozen other options-and somehow, they still hold their own every time. That’s part of why I love this recipe so much. it’s incredibly versatile. You can bake it as a full pan of sharing (or not sharing-I won’t judge), or you can portion it into molds for something a little more polished and event-ready. Think, baby showers, brunch spreads, or bite sized desserts table where people can grab somehting beautiul and easy.
And if you’ve ever found yourself wondering how to approched desserts for an event-whether you’re the one hosting, baking, or even pricing these things out- that’s exactly where we’re headed next. I’m diving into the practical side of event planning soon, from both sides of the table. But for now, we’re keeping it simple: buttery, bright, and completely irresistable.
Lemon Bars
Yields: 9 × 9 for thick bars - 9 × 13 for thin bars
Bar Base Ingredients:
225g Unsalted Butter, Room Temp
100g Granulated Sugar
1/2t Salt
280g All Purpose Flour
Lemon Filling Ingredients:
4 Lg Eggs, Room Temp
300g Granulated Sugar
40g All Purpose Flour
25g Cornstarch
180ml Lemon Juice
Zest of Two Lemons
60 ml Heavy Cream
Pinch of salt
Instructions:
Prep: Preheat your over to 350 degrees; prep pan with cooking spray and parchment paper
Step 1: In a stand mixer fixed with a paddle attachment, cream butter and sugar until smooth - not fluffy!
Step 2: On speed 1, slowly add vanilla and salt. Add in flour and mix until combined.
Step 3: Press firmly into a parchment lined pan then dock lightly with a fork.
Step 4: Bake in over for 22-25 mins until the edges are lightly golden brown.
Step 5: While the base is baking, prepare the lemon filling starting by whisking together the eggs and sugar until smooth.
Step 6: Then whisk together flour and cornstarch slowly adding to egg mixture. Add lemon juice, zest, cream, and salt.
Step 7: Pour filling over warm crust and lower over to 325 and bake 28-35 mins until edges are set and center has a slight jiggle but not liquid.
Step 8: Let cool to room temp then refrigerate at least 3-4 hours but overnight is best. Cut with a hoy knife, wipe between cuts and dust with powder sugar for serving and a clean more professional look.
Note: In two of the pictures below you will see that after the base was baked, I added a marionberry compote and made marionberry lemon bars and guys- 10/10 RECOMMEND!
Make it Gluten Free: Replace the flour with 1:1 gluten free baking flour that contain xanthan gum already. I recommend Bob’s Red Mill 1:1 Baking flour (blue bag) or King Arthur Gluten Free Measure for Measure. Let batter rest 15 - 20 mins in bowl before pressing into pan so that the GF flour can take the time to absorb moisture - this prevents dryness and grittiness. Bake at same temp but you may need to add 5 mins to the bake time.
Make it Dairy Free: Swap the butter out for a plant-based butter substitute, it behaves closest to butter, avoid tubs that say spread, anything that says “light” or coconut oil alone. Replace heavy cream with a full fat coconut milk.
