These lemon bars with lemon curd are sweet and tangy. They are delicious with a crunchy crust and they are so easy to make!

As lemon desserts are my favorite, it is time to share another recipe with lemon. I am sharing with you my lemon curd bars. Have you tried my lemon curd? It is tangy, silky and so delicious that I love eating it from a jar with a spoon so much.

Today I use my lemon curd in these bars. I love these lemon squares with a shortbread base and soft lemon curd. You should definitely try this recipe if you love lemon desserts.

I make some little adjustments when preparing lemon curd for these bars. Instead of cooking the lemon curd over a bain-marie, I bake it with the crust.

As my crust is buttery, I reduce the butter amount from my lemon curd recipe. I use a little bit flour-just 1 tablespoon to thicken the lemon curd.

This recipe is so easy. It takes only 5 minutes to prepare the crust. While the crust is baking, I prepare the curd. Then I pour it over the baked crust and bake for 12 minutes.

The important point is you should not over bake. After 12 minutes the lemon curd should look set but has to be still very soft. If you touch the lemon curd, your finger will make a sign there, it should be that soft.

Let’s go through the steps now and make delicious lemon bars from scratch.

How to Make Easy Lemon Bars with Step by Step Pictures:

First I make an easy and yummy crust. I mix the flour and sugar in a medium bowl and then I add the cubed butter.

I use a fork to cut the butter into the flour mixture. Instead of a fork, you can rub the butter and flour mixture with your fingertips. The mixture looks like breadcrumbs.

I place the mixture into an ovenproof dish. First I gently spread with my hand and then I use a spoon. I lightly flour the spoon so it doesn’t stick to the flour-butter mixture. I bake for almost 25 minutes until it is golden brown.

If you don’t want a crunchy crust, you can bake for 20 minutes until it slightly changes color. (Just in case you wonder: You don’t need to dock the dough-it will puff a little bit but it is ok.)

While the crust is baking, I prepare the filling. As I mentioned before, I made some little change.

I use less butter as the crust is buttery enough and use a little flour to thicken the filling. If you ask me if it is ok not to use butter in the filling, I would say some butter adds richness so I suggest you use it.

I use the same bowl for the filling that I use for the crust. First I mix the lemon zest and sugar with a fork to increase the lemon flavor. You can rub with your fingers too.

Then I add the eggs and whisk for almost 30 seconds until combined well. Later I add the cooled melted butter, fresh lemon juice and mix well. Finally, I add the flour and mix until combined well.

I take the crust from the oven after 25 minutes or until golden brown. If you want a soft crust you can bake for 20 minutes or until lightly it changes the color.

Then I add the filling on top and bake for almost 12 minutes until it is set but still soft. I take the dish from the oven and let it cool at room temperature for almost 1,5 hours. When it is cool, I lift the paper from the sides.

I cut into 16 squares.