Zesty Lemon Bars with Almond Shortbread Crust

Finding the perfect dessert recipe that balances sweet and tart flavors can feel like searching for a needle in a haystack. Between juggling potlucks, family gatherings, and those times when you just need something special to brighten up an ordinary day, it’s nice to have a reliable treat that never disappoints.

That’s where these lemon bars with almond shortbread crust come in: they’re the perfect mix of bright citrus and buttery cookie base, easy enough for baking beginners, and always get rave reviews whenever I bring them to parties or serve them at home.

What Kind of Lemons Should I Use?

Regular grocery store lemons (usually Eureka or Lisbon varieties) are perfect for these lemon bars, and they’re easy to find year-round. Meyer lemons can work too, but keep in mind they’re naturally sweeter and less tart than regular lemons, which might change the classic tangy flavor you’re looking for in a lemon bar. When picking your lemons, look for ones that feel heavy for their size and have a bright yellow color – these will give you the most juice. A good tip is to roll your lemons firmly on the counter before juicing them, as this helps break down the internal membranes and makes them easier to squeeze.

Options for Substitutions

While some ingredients are essential for these lemon bars, there are a few substitutions you can try:

• Almond flour: You can easily replace almond flour with regular plain flour as mentioned in the recipe. If you want to keep the nutty flavor, try hazelnut flour instead.
• Lemons: While fresh lemons are best for this recipe, you can experiment with other citrus fruits. Try Meyer lemons for a sweeter taste, or mix regular lemons with lime or orange for a different citrus twist. Just keep the total juice amount the same.
• Unsalted butter: If you only have salted butter, you can use it but reduce the added salt in the recipe by 1/4 teaspoon. For dairy-free options, coconut oil isn’t recommended as it will change the texture too much.
• Icing sugar: You can make your own icing sugar by blending regular white sugar in a food processor until powdery. For the dusting on top, you could use a mix of icing sugar and cornstarch (4:1 ratio) if you’re running low.
• Eggs: The eggs are crucial for this recipe and can’t be substituted – they’re what makes the lemon curd filling work, so don’t skip or replace them.

Watch Out for These Mistakes While Baking

The trickiest part of making lemon bars is achieving the perfect shortbread crust – pressing the dough too firmly into the pan can make it tough and dense, so use gentle pressure and aim for an even thickness throughout. When making the lemon filling, avoid the common mistake of rushing the cooking process – cook it slowly over medium-low heat while whisking constantly, or you’ll end up with scrambled eggs instead of a smooth custard. Temperature control is crucial when adding butter to the lemon filling – if your mixture is too hot, the butter will separate instead of creating a silky texture, so let it cool slightly before incorporating the butter gradually. For the cleanest cuts, make sure the bars are completely cool (preferably chilled for several hours) and wipe your knife clean between each cut – warm bars will give you messy edges and make the powdered sugar topping dissolve.

What to Serve With Lemon Bars?

These tart and sweet lemon bars are perfect for afternoon tea or as a dessert, and they pair wonderfully with a hot beverage to balance out their bright citrus flavor. A cup of Earl Grey tea makes an excellent match, while coffee lovers might enjoy them alongside a creamy latte or cappuccino. For a refreshing summer combo, serve these bars with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. If you’re hosting a dessert party, try placing them on a platter with fresh berries or a sprig of mint for a pretty presentation that adds a nice pop of color.

Storage Instructions

Keep Fresh: These lemon bars need to be kept in the fridge due to their creamy filling. Place them in an airtight container with wax paper between layers and they’ll stay good for up to 5 days. I like to wait until just before serving to dust them with powdered sugar, as it tends to dissolve into the bars over time.

Freeze: You can freeze these citrusy treats for up to 3 months! Cut them into squares, place them on a baking sheet until frozen solid, then transfer to a freezer container with parchment paper between layers. Just remember not to add the powdered sugar until after they’ve thawed.

Thaw: When you’re craving a lemon bar, just transfer what you need to the fridge and let them thaw overnight. Once they’re completely thawed, give them a fresh dusting of powdered sugar and they’ll be ready to enjoy. They taste just as bright and fresh as the day they were made!

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	240-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 40-50 g
• Fat: 210-230 g
• Carbohydrates: 350-400 g

Ingredients

For the shortbread crust:

• 3/4 cup almond flour
• 8 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
• 1/2 cup powdered sugar
• 1 cup all-purpose flour (I always use King Arthur all-purpose flour)
• 1/2 tsp salt

For the lemon curd:

• 3/4 cup fresh lemon juice
• zest from 5-6 lemons (finely grated, avoiding the white pith)
• 4 large egg yolks (separated from the whites while cold)
• 4 large eggs
• 1/4 tsp salt
• 8 tbsp unsalted butter
• 1 cup granulated sugar

For dusting:

• extra powdered sugar

Step 1: Prepare the Baking Dish and Preheat the Oven

Begin by preheating your oven to 350°F with a rack positioned in the middle.

Line an 8×8-inch baking dish with parchment paper, allowing the excess to hang over the sides.

This setup will help you easily lift the bars out of the pan after baking.

Step 2: Make the Shortbread Crust

Beat together butter and powdered sugar using a stand mixer or hand mixer on medium-high speed until they are fully combined, turning pale yellow and resembling creamy frosting.

Periodically stop to scrape down the sides of the bowl.

Add all-purpose flour, almond flour, and salt to the mixture.

Beat on low speed until the flour is incorporated and the mixture becomes a dough.

It may look crumbly, but should stick together when pressed in your hand.

Press the dough into the prepared baking dish, ensuring it’s compact and even using the bottom of a cup.

Prick the surface all over with a fork.

Bake for 20 to 25 minutes, until the shortbread edges turn golden-brown.

Step 3: Prepare the Lemon Curd

While the crust is baking, whisk together eggs, yolks, and sugar in a small 2-quart saucepan.

Add lemon zest, lemon juice, and salt, whisking until smooth.

Set a strainer over a mixing bowl near the stove.

Place the saucepan over medium heat, stirring continuously until the mixture thickens enough to coat a spoon and reaches about 155°F with an instant-read thermometer, taking about 8 to 10 minutes.

Scrape the pan’s bottom and edges as you stir.

If it starts to curdle, remove from heat immediately.

Step 4: Strain and Finish the Lemon Curd

Strain the thickened lemon curd into the bowl to remove zest and any clumps.

While the curd is still warm, add butter and stir until completely melted and incorporated.

Step 5: Combine and Bake the Lemon Bars

Once the shortbread crust is baked, remove it from the oven and pour the warm lemon curd over the crust.

Place the pan back in the oven and bake until the curd edges are set and the middle remains slightly jiggly, approximately 10 to 15 minutes.

Step 6: Cool, Slice, and Serve

Allow the lemon bars to cool completely on the counter.

Cover and refrigerate for at least 4 hours or overnight.

To serve, run a knife around the edges and lift out using the parchment overhang.

Slice using a chef’s knife, wiping it clean between cuts for neat squares.

Store the bars in the refrigerator where they can be enjoyed for several days.