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You can also check out my Meyer lemon curd recipe and these Berry Lemon Tartlets that I made a while back. The combination of shortbread and lemon curd in these classic lemon bars is a winner. I was scared looking at Pinterest or facebook, or visit my favorite blogs, because every single dessert I see, I need to have it! These classic lemon bars are no exception. I can’t believe it, but I did not crave sweets almost throughout my entire pregnancy. These Easy Lemon Bars With Shortbread Crust taste heavenly! You won’t believe how easy to make they are, too! Simple dessert, you can make any time of the year! Store any leftovers in the refrigerator for up to several (3 to 4) days.The Best Classic Easy Lemon Bars With Shortbread Crust Recipe – buttery crust and fresh and tangy lemon curd on top. Just before serving, sprinkle the top of the bars with confectioners' sugar. Remove the bars from the oven, and cool them on a rack. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes. While the baked crust is still hot, pour the topping over it. Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear. Add the flour and salt, then the lemon juice, and whisk until thoroughly combined. While the crust is baking, make the topping: Combine the whole eggs, egg yolk, and sugars and whisk until smooth. Remove it from the oven, and reduce the oven temperature to 325☏. It's important that the crust is firmly anchored to the pan so no filling seeps underneath.īake the crust for 30 to 35 minutes, or until it's golden brown. Press the crust firmly into an ungreased 8" square pan. If the mixture begins to stick to your hands, chill in the freezer for 5 to 10 minutes, then continue to press into the pan. Work in the butter until it's evenly distributed the mixture will be crumbly. To make the crust: Whisk together the flour, salt, and confectioners' sugar.