Creamy Lemon Bars

stack of Creamy Lemon Bar slices with shortbread crust

Site Index Bars and squares Lemon Vintage recipe

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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!

a stack of Creamy Lemon Bar slices in a white dessert plate, fresh lemon over white kitchen cloth on background
Lemon Bars

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.

stack of Creamy Lemon Bar slices with shortbread crust

No coconut, a creamy lemon filling, these bars were a hit!

,Make sure to try these classic Lemon Bars. They are delicious!

Love,

Karlynn

Pin this recipe to your DESSERTS or CHRISTMAS DESSERTS board remember to FOLLOW ME ON PINTEREST!

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! #lemon #lemonsquares #desserts

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Creamy Lemon Bars

Amazing creamy lemon bars with a shortbread crust.
5 from 3 votes
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Course
Dessert
Cuisine
American
Servings
16 bars
Calories
253
Author
Karlynn Johnston

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 8x8 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.

Recipe Notes

This bar freezes well, just slice and place in an airtight container and freeze.

Nutrition Information

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

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Bars and squares Lemon Vintage recipe

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. 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. ?

  2. 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

  3. The Kitchen Magpie says

    I just shared the link above for you!

  4. Arleigh Gladwin Stockwell says

    I want these. Any idea if they might freeze well? I don’t want to eat the whole pan.

  5. Jean Carreiro Velez says

    Oh, the lemon coconut sound delicious! Do you have that posted anywhere? I’d love to try them 🙂

  6. littlekitchenbigtaste.com says

    I love anything Lemon,these look wonderful,going onto my ever growing must try list:)

  7. Holly Dumont-Englehart says

    It’s called CHAOS (can’t have anyone over syndrom **from flylady.net) 🙁 but lemon bars would make it all better …

  8. Memoria says

    These bars look fantastic. I love the shortbread crust.

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