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INGREDIENTS
For the Crust:
1 c. all-purpose flour
1/3 c. sugar
1 stick cold unsalted butter, cut into 1 inch cubes
1/2 t. vanilla extract
For the curd:
6 large egg yolks, room temperature
3/4 c. sugar
1/4 t. salt
1/4 c. cornstarch
2 T. lemon zest
3/4 c. fresh lemon juice
2 c. water
2 T. unsalted butter, room temperature
1/4 c. confectioners sugar (for dusting)
Make the shortbread crust:
Preheat over to 350 degrees. Lightly grease a 9 inch baking pan with nonstick cooking spray and line it with parchment paper, leaving plenty of overhang. Alternatively grease a pie plate or tart pan. In the bowl of a food processor, combine flour, sugar and salt. Add the butter and pulse until the mixture looks fine and crumbly. Transfer the crust mixture to the prepared pan. Using you hands gently pat the crust into an even layer. Using a fork poke holes across the surface of the crust. Place in the refrigerator for 30 minutes. Bake the crust until the shortbread is just barely golden - about 20 minutes. Remove the pan from the oven and transfer to a wire rack to cool to room temperature - about 15 minutes.
Make the lemon curd:
While the crust bakes, start making the curd. In a medium mixing bowl, beat egg yolks together. In a medium saucepan over medium heat, whisk together the sugar, salt, cornstarch, lemon zest, lemon juice and water. Cook the mixture over medium-low heat, whisking until hot (135 degrees). Increase the heat to medium and cook until the custard is thick - about 3 more minutes. Reduce the heat to low.
Temper the egg yolks by slowly streaming a few spoonfuls of the hot curd into the yolks. Slowly add the egg yolk mixture into the saucepan. Increase the heat to medium and cook until thickened. When the curd begins to buddle, whisk continuously for 2 minutes. Remove the curd from the heat and whisk in the butter. Strain the curd through a fine-mesh sieve into a large bowl using a rubber spatula to push as much of the custard through the strainer as possible.
Assemble and bake the lemon bars:
Use an offset spatula to spread the lemon curd evenly across the cooled baked crust. Return the lemon bars to the oven and bake at 350 degrees until the curd is set but retains a bit of jiggle, about 20 minutes. Remove the bars from the oven, dust with confectioners' sugar and let them cool, about 15 minutes. Using a sharp knife, cut into 12 squares. Store leftovers in an airtight container or wrapped tightly in plastic wrap. Will keep up to 4 days.
Source: Lemon Bars Recipe: How to Make Lemon Squares - 2026 - MasterClass
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