Luscious, creamy lemon bars with a shortbread type base. Are you sold yet? These are perfect for any time of the year – light, lemony and delish!
How to Make Creamy Lemon Bars
- Preheat the oven to 325 °F.
- In a medium sized bowl ,whisk together the flour and sugar then cut the butter in until it’s the size of small peas.
- Add the lemon zest. Mix completely then press into the bottom of a 8×8 pan.
- Bake in the oven for 9-12 minutes until the base has browned. Remove and set to the side.
- Continue with the filling.
- Mix the sugar, baking soda and flour together in a small bowl.
- Whip the eggs and one yolk in a bowl, add the lemon juice and rind, then add the dry ingredients in.
- Pour the filling on the crust. Bake in a 325 degree oven until the middle is set. The lower temperature makes the top end up a lot less brown, as most recipes tell you at the end to cover the too-browned top with icing sugar.
No coconut, a creamy lemon filling, these bars were a hit!
,Make sure to try these classic Lemon Bars. They are delicious!
Love,
Karlynn
Creamy Lemon Bars
Amazing creamy lemon bars with a shortbread crust.
Servings: 16 bars
Calories: 253kcal
Ingredients
- 3/4 cup of butter Crust
- 1/2 cup of white sugar
- 2 cups of flour
- 2 tablespoons lemon zest
- 4 eggs Filling
- 1 egg yolk
- 2 tablespoons whipping cream
- 2 tablespoons lemon rind
- 1/2 cup lemon juice
- 1 1/4 cups white sugar
- 1/4 cup flour
- 1 teaspoon baking soda
Instructions
- Kick the tires and light the fires to 325 degrees.
- Mix the flour and sugar then cut the butter in.
- Add the lemon zest.
- Mix completely then press into the bottom of an 8×8 baking pan.
- Bake in the oven for 9-12 minutes until the base has browned. Remove and set to the side.
- Continue with the filling. Mix the sugar, baking soda and flour together.
- Whip the eggs, one yolk and whipping cream in a bowl, add the lemon juice and rind, then add the dry ingredients in.
- Pour the filling on the crust. Bake in a 325 degree oven until the middle is set. The lower temperature makes the top end up a lot less brown, as most recipes tell you at the end to cover the too-browned top with icing sugar.
Notes
This bar freezes well, just slice and place in an airtight container and freeze.
Nutrition
Serving: 8g | Calories: 253kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 172mg | Potassium: 42mg | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 4.9mg | Calcium: 16mg | Iron: 1mg
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Jocelyn says
I made these (not your recipe, but similar) once and the icing sugar on top kept ‘disappearing’ (it melted into the lemon layer) even after everything was cool, so they didn’t look as nice as other lemon bars I’ve had. Any idea what I did wrong?
I will definitely try yours next. ?
Anna Marie says
How long do I bake them for?
Brenda Spann says
The recipe instructions for the crust stops after adding the lemon zest with no further instructions on preparing it before adding the filling. Please fill in the blanks
The Kitchen Magpie says
I just shared the link above for you!
The Kitchen Magpie says
Absolutely! Freeze away!
Arleigh Gladwin Stockwell says
I want these. Any idea if they might freeze well? I don’t want to eat the whole pan.
Jean Carreiro Velez says
Oh, the lemon coconut sound delicious! Do you have that posted anywhere? I’d love to try them 🙂
littlekitchenbigtaste.com says
I love anything Lemon,these look wonderful,going onto my ever growing must try list:)
Holly Dumont-Englehart says
It’s called CHAOS 🙁 but lemon bars would make it all better …
Pamela Marriott says
I want the coconut lemon.recipe
Rob Kate Wigmore says
Oh my gosh, MUST try these..
Lynne says
i love lemon bars! these look amazing!
Memoria says
These bars look fantastic. I love the shortbread crust.