3-Ingredient Lemon Bars
Lemon bars don’t need a dozen ingredients to taste incredible. You can make them with just lemon curd, shortbread cookies, and butter.
The trick is using store-bought lemon curd as your filling. It saves hours of stirring and temperature-watching.
Shortbread Cookies Create Perfect Crust
Crush shortbread cookies instead of making pastry from scratch. The cookies already have the right butter-to-flour ratio. You want fine crumbs with some slightly larger pieces for texture. Don’t pulverize them into powder – those bigger bits add crunch.
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Why Store-Bought Lemon Curd Works
Quality jarred lemon curd has the perfect consistency for bars. It’s thick enough to set properly but spreads easily over your crust. Look for brands with real lemon juice listed first. The tartness balances the sweet shortbread base beautifully.
Temperature Controls Your Texture
Bake at 325°F to prevent the curd from curdling or bubbling over. Higher heat makes the filling grainy and tough. The bars are done when the edges look set but the center still jiggles slightly when you shake the pan.
Getting Clean Cuts Every Time
- Wipe your knife clean between cuts to prevent the sticky lemon curd from dragging and creating messy edges.
- Chill the bars for 30 minutes before cutting if your kitchen is warm – firmer filling cuts much cleaner.
Frequently Asked Questions
Which shortbread cookies work best for the crust?
Walker’s or Pepperidge Farm shortbread cookies create the most buttery, crisp crust. Avoid cookies with chocolate chips or other mix-ins that interfere with crushing.
How long do these bars stay fresh?
Store covered in the refrigerator for up to 5 days. The crust stays crisp and the filling maintains its bright lemon flavor throughout.
Can I freeze the finished bars?
Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
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3-Ingredient Lemon Bars
Ingredients
Equipment Needed
- 8×8 inch baking pan
- Food processor
- Measuring cups
Instructions
- Prepare pan: Preheat oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Crush cookies: Pulse shortbread cookies in food processor until you have fine crumbs with some pea-sized pieces remaining, about 10-12 pulses.
- Make crust: Mix cookie crumbs with melted butter until evenly moistened. Press firmly into prepared pan to form an even layer.
- Add filling: Spread lemon curd evenly over crust using an offset spatula or back of a spoon. Don’t worry about perfect smoothness.
- Bake bars: Bake for 22-25 minutes until edges are set and center jiggles slightly when pan is gently shaken.
- Cool and cut: Cool completely in pan, about 2 hours. Use parchment overhang to lift out and cut into 12 squares.
Nutrition Facts
Per Serving (1 bar)
