{"id":24417,"date":"2021-03-24T19:04:06","date_gmt":"2021-03-24T23:04:06","guid":{"rendered":"https:\/\/bakeschool.com\/?p=24417"},"modified":"2025-04-14T11:31:30","modified_gmt":"2025-04-14T15:31:30","slug":"easy-lemon-bars","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/easy-lemon-bars\/","title":{"rendered":"Easy Lemon Bars"},"content":{"rendered":"\n<p>This <strong>foolproof recipe for easy lemon bars<\/strong> is made with <em>a shortbread base and topped with tart lemon curd<\/em>. These lemon squares are bright yellow and very lemony!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This foolproof lemon bars recipe is easy, made from a shortbread cookie crust base and topped with lemon curd.\" data-pin-title=\"Lemon bars with shortbread crust\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar.jpg\" alt=\"A pink glass plate with lemon bars topped with powdered sugar, ready to serve.\" data-skip-lazy class=\"wp-image-24630\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-and-dusted-with-icing-sugar-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<p>This recipe for lemon bars is different than most because you bake the crust separate from the filling, which contains no starches or flour and is cooked on the stove. <\/p>\n\n\n\n<p>With this method and recipe, the thickened filling is much less likely to seep between the edge of the crust and the side of the pan. It makes it almost impossible for you to end up with upside-down lemon bars, which is a common problem with many recipes.<\/p>\n\n\n\n<p>For this recipe, you need to know <a href=\"https:\/\/bakeschool.com\/lemon-curd\/\">how to make lemon curd<\/a> and <a href=\"https:\/\/bakeschool.com\/a-tale-of-two-shortbread-recipes-and-why-ratios-matter\/\">shortbread cookies<\/a>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n<h2 id=\"cooking-lemon-bar-filling-on-the-stove\"   class=\"wp-block-heading\">Cooking Lemon Bar Filling On The Stove<\/h2>\n\n\n\n<p>I much prefer this recipe and method for lemon bars where the filling is made from a lemon curd cooked on the stove, without thickeners because:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>the thickeners in lemon bar fillings mask the bright citrus flavour<\/strong>, mellowing it out or even muting it.<\/li>\n\n\n\n<li>the lemon filling without thickeners has a <strong>brighter, tart lemony flavour<\/strong>. <\/li>\n\n\n\n<li>the thickeners, especially flour, give the filling a whiter, more <strong>opaque appearance<\/strong>, which isn't as appealing for a lemon dessert.<\/li>\n\n\n\n<li>when lemon bar filling is baked on the crust, the liquid filling is poured over the shortbread base when it is very fluid and liquid, and this can lead to it seeping: the filling leaks under the crust. <strong>The lemon bar layers may end up reversed!<\/strong><\/li>\n\n\n\n<li>the uncooked filling is whisked, which makes a foam that rises to the top of the bars as they bake, leading to a <strong>bubbly texture<\/strong> on top that has a white cast, so the lemon bars appear white, not yellow. <strong>Cooking the lemon filling on the stove eliminates the foam<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p>There are a couple of drawbacks to this method:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>there's a <strong>risk that the eggs cook to the point of being hard<\/strong> if you cook the filling on the stove. The hard cooked eggs are strained out then, which means there's a risk that the bars won't set properly.<\/li>\n\n\n\n<li>hard-cooked eggs can cause an <strong>eggy taste<\/strong> in the curd.<\/li>\n<\/ul>\n\n\n\n<p><strong>To avoid the eggs hard-cooking in the lemon filling, constant whisking is essential for a smooth, creamy, glossy result.<\/strong><\/p>\n\n\n\n<h2 id=\"what-you-need-to-make-lemon-squares\"   class=\"wp-block-heading\">What You Need to Make Lemon Squares<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best lemon bars with this easy recipe. These lemon squares are made with a buttery shortbread crust and topped with a lemon filling that is cooked on the stove so that it is bright yellow without any foam or bubbles on top.\" data-pin-title=\"How to make the best lemon squares with a shortbread crust\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch.jpg\" alt=\"Ingredients to make lemon bars from scratch measured out.\" class=\"wp-image-50091\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Ingredients-to-make-lemon-bars-from-scratch-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>all-purpose flour<\/strong> for the crust to make a firm base for the lemon filling so that you can easily cut and serve them<\/li>\n\n\n\n<li><strong>sugar<\/strong>\u2014use granulated sugar (white sugar), not brown sugar because we don\u2019t want the flavour of the sugar to mask the brightness of the lemon<\/li>\n\n\n\n<li><strong>salt<\/strong>\u2014I use <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Diamond Crystal Fine Kosher Salt\" href=\"https:\/\/amzn.to\/3Yg6ygA\" data-linkid=\"40340\" data-shortcode=\"true\">Diamond Crystal fine kosher salt<\/a> but table salt will work. Use half if you make this change.<\/li>\n\n\n\n<li><span style=\"color: initial;\"><strong>butter<\/strong><\/span>\u2014preferably unsalted butter though salted butter could work, especially in the crust. Omit the salt from the recipe if using salted butter.<\/li>\n\n\n\n<li><strong>lemon juice<\/strong>\u2014I highly recommend using fresh lemon juice. Bottled lemon juice doesn\u2019t have a great flavour and we want these bars to shine!<\/li>\n\n\n\n<li><strong>egg yolks and eggs<\/strong>\u2014use large eggs as recommended, otherwise your filling may not set properly and the texture may be affected.<\/li>\n<\/ul>\n\n\n\n<p>Please see the recipe card for the exact ingredients and quantities.<\/p>\n\n\n\n<h2 id=\"substitutions-and-variations\"   class=\"wp-block-heading\">Substitutions and Variations<\/h2>\n\n\n\n<p>The base for these lemon squares is a shortbread cookie crust. You could also opt for a graham cracker crust, made from either store-bought or <a href=\"https:\/\/bakeschool.com\/homemade-graham-crackers\/\">homemade graham crackers<\/a>. I have a friend who actually makes the crust for her lemon squares using saltines (salted soda crackers) instead of graham crackers! There's room for creativity here.<\/p>\n\n\n\n<h2 id=\"how-to-make-lemon-bars\"   class=\"wp-block-heading\">How to Make Lemon Bars<\/h2>\n\n\n\n<p>To make lemon bars, there are 2 components: a base and a lemon filling. Once baked, the bars are cut into squares and dusted with powdered sugar.<\/p>\n\n\n\n<p>For the base, you can easily fall back on the classic <a href=\"https:\/\/bakeschool.com\/a-tale-of-two-shortbread-recipes-and-why-ratios-matter\/\">shortbread ingredient ratio<\/a> of 1:2:3 of sugar\/butter\/flour, by weight. If you can remember some of the common <a href=\"https:\/\/bakeschool.com\/baking-ratios-to-remember\/\">baking ratios<\/a>, you could make the base without a recipe! Baking ratios make it easy to scale up and down recipes. We assemble the crust in the food processor to make this recipe really easy.<\/p>\n\n\n\n<p>Pre-cooking the lemon curd filling on the stove also means that you actually don't have to bake the bars a second time. The second baking step is actually optional but it can help the edges of the bars set more firmly, making it easier to separate them from the parchment paper when cutting.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best lemon bars with this easy recipe. These lemon squares are made with a buttery shortbread crust and topped with a lemon filling that is cooked on the stove so that it is bright yellow without any foam or bubbles on top.\" data-pin-title=\"Lemon bars with a shortbread crust\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor.jpg\" alt=\"Combining butter, sugar and flour in a food processor until crumbly and fine textured.\" class=\"wp-image-50093\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Making-shortbread-crust-for-lemon-bars-in-food-processor-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 1<\/strong>\u2014Mix the flour, sugar, and salt for the crust in the food processor (<strong>image 1<\/strong>) before adding the cold butter (cubed) (<strong>image 2<\/strong>). Pulse the mixture until it has the texture of fine, crumbly sand (<strong>image 3<\/strong>).<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best lemon bars with this easy recipe. These lemon squares are made with a buttery shortbread crust and topped with a lemon filling that is cooked on the stove so that it is bright yellow without any foam or bubbles on top.\" data-pin-title=\"Easy lemon squares recipe with shortbread crust\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown.jpg\" alt=\"Pressing shortbread cookie dough in a square pan before baking until golden brown to make a crust.\" class=\"wp-image-50094\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Pressing-shortbread-crust-in-a-square-pan-before-baking-until-golden-brown-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 2<\/strong>\u2014Transfer the mixture to a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"8-inch brownie pan\" href=\"https:\/\/amzn.to\/3ZplXuU\" data-linkid=\"31802\" data-shortcode=\"true\">square pan<\/a> that has been buttered and lined with parchment paper (<strong>image 4<\/strong>) and spread it out evenly, pressing it into place with your hands or the flat bottom of a glass (<strong>image 5<\/strong>). Bake until set and golden brown (<strong>image 6<\/strong>).<\/p>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\"><strong>Tip<\/strong>\u2014Bake the crust to ensure the base is solid and has good flavour. Underbaked shortbread crust doesn\u2019t taste good and may lead to a soggy bottom on these lemon bars.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best lemon bars with this easy recipe. These lemon squares are made with a buttery shortbread crust and topped with a lemon filling that is cooked on the stove so that it is bright yellow without any foam or bubbles on top.\" data-pin-title=\"Best recipe for lemon bars\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove.jpg\" alt=\"Heating lemon juice with sugar while whisking eggs with sugar to temper the eggs with the hot lemon syrup and create a lemon filling for lemon bars.\" class=\"wp-image-50089\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Heating-lemon-juice-and-sugar-while-whisking-eggs-and-sugar-separately-before-combining-to-make-lemon-filling-for-bars-on-the-stove-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 3<\/strong>\u2014While the shortbread base is baking, heat the lemon juice with half the sugar in a saucepan on the stove (<strong>image 7<\/strong>) until very hot, while you whisk the eggs and yolks with the rest of the sugar (<strong>image 8<\/strong>). Whisk until lightened in colour and foamy (<strong>image 9<\/strong>) before pouring the hot lemon syrup over top (<strong>image 10<\/strong>). Whisk well.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best lemon bars with this easy recipe. These lemon squares are made with a buttery shortbread crust and topped with a lemon filling that is cooked on the stove so that it is bright yellow without any foam or bubbles on top.\" data-pin-title=\"Easy recipe for lemon bars\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove.jpg\" alt=\"Lemon filling before and after cooking on the stove in a saucepan.\" class=\"wp-image-50092\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Lemon-filling-for-lemon-bars-before-and-after-cooking-on-the-stove-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 4<\/strong>\u2014Transfer the lemon filling back to the saucepan (<strong>image 11<\/strong>) and cook until thick and bright yellow (<strong>image 12<\/strong>). Take the pan off the heat immediately.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best lemon bars with this easy recipe. These lemon squares are made with a buttery shortbread crust and topped with a lemon filling that is cooked on the stove so that it is bright yellow without any foam or bubbles on top.\" data-pin-title=\"Best lemon bars recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars.jpg\" alt=\"Adding butter to lemon filling for lemon bars before straining it and pouring it over a shortbread crust base.\" class=\"wp-image-50088\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Adding-butter-to-hot-lemon-filling-before-straining-and-pouring-on-hot-shortbread-crust-to-make-lemon-bars-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 5<\/strong>\u2014Slowly add the cubes of butter, whisking them in progressively (<strong>image 13<\/strong>), then strain the lemon filling (<strong>image 14<\/strong>) and pour it on the hot, freshly baked shortbread base (<strong>image 15<\/strong>). Immediately after pouring the filling, use a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Mini offset spatula\" href=\"https:\/\/amzn.to\/3LRUJXy\" data-linkid=\"31789\" data-shortcode=\"true\">mini offset spatula<\/a> to smooth it out.<\/p>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\"><strong>Tip<\/strong>\u2014To make lemon bars foolproof, I prefer to cook the <a href=\"https:\/\/bakeschool.com\/lemon-curd\/\">lemon curd<\/a> filling separate from the shortbread base, cooking it on the stove, just like for lemon curd, cooking it between 170 \u00baF and 180 \u00b0F or 77\u201382 \u00baC.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>After pouring the lemon card over the base, you may want to bake the bars briefly in the oven because the heat of the oven can help smooth out the top just a little, creating a more smooth, even surface (<strong>see images below<\/strong>). This last step is entirely optional and the difference is subtle.<\/p>\n\n\n\n<div class=\"wp-block-columns is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars.jpg\" alt=\"\" class=\"wp-image-24627\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-curd-on-top-of-shortbread-base-to-make-lemon-bars-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><figcaption class=\"wp-element-caption\">Lemon bars before baking<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking.jpg\" alt=\"\" class=\"wp-image-24628\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-after-baking-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><figcaption class=\"wp-element-caption\">Lemon bars after baking<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This easy recipe for lemon bars is made with a shortbread crust and topped with homemade lemon curd. \" data-pin-title=\"Perfect lemon bars recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut.jpg\" alt=\"Lemon bars cut into squares and decorated with icing sugar on a marble surface.\" class=\"wp-image-24629\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-decorated-and-cut-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\"><strong>Tip<\/strong>: If you find that your bars sweat a little and have a thin layer of water on the surface after refrigerating, simply blot it with a paper towel gently. Do this right before dusting with powdered sugar and serving.<\/p>\n\n\n\n<p>I used the same filling recipe to make this <a href=\"https:\/\/bakeschool.com\/orange-pie\/\">orange pie recipe<\/a>, but instead of baking the curd in the pie shell, I added gelatin to help it set firm.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This foolproof lemon bars recipe is easy, made from a shortbread cookie crust base and topped with lemon curd.\" data-pin-title=\"Easy foolproof lemon bars\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars.jpg\" alt=\"A pink glass plate with lemon bars topped with powdered sugar, ready to serve.\" class=\"wp-image-24631\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Easy-lemon-bars-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<h2 id=\"top-tip-for-baking-with-lemon\"   class=\"wp-block-heading\">Top Tip For Baking With Lemon<\/h2>\n\n\n\n<p>With desserts made with lemon juice and citrus that tend to be particularly acidic, it\u2019s important to use non-reactive bakeware. Use an <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Balloon whisk\" href=\"https:\/\/amzn.to\/3rFFGbe\" data-linkid=\"31840\" data-shortcode=\"true\">OXO whisk<\/a> that is made with high quality stainless steel, for example, and bake the bars in a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"8-inch square Pyrex\" href=\"https:\/\/amzn.to\/3h5KEIa\" data-linkid=\"31803\" data-shortcode=\"true\">glass square baking dish<\/a> or a non-reactive metal pan (either made of anodized aluminum, aluminized steel, or a pan coated with a non-stick finish, like this one from <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"8-inch brownie pan\" href=\"https:\/\/amzn.to\/3ZplXuU\" data-linkid=\"31802\" data-shortcode=\"true\">USA pans<\/a>). If you use a regular aluminum pan for this recipe, the edges of the filling may react with the metal, which will give the bars an unpleasant metallic taste.<\/p>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\">Beware of vintage or antique metal brownie pans, which are most definitely made of reactive aluminum. They are great at conducting heat but they will impart a metallic flavour to baked goods like these!<\/p>\n\n\n\n<h2 id=\"serving-suggestions\"   class=\"wp-block-heading\">Serving Suggestions<\/h2>\n\n\n\n<p>Store these lemon bars in the fridge and keep them refrigerated. Serve them cold. Usually, they aren\u2019t served with ice cream or anything more than a dusting of powdered sugar, though a dollop of <a href=\"https:\/\/bakeschool.com\/how-to-make-whipped-cream\/\">lightly sweetened whipped cream<\/a> would be lovely to make these lemon squares into a plated dessert.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"This foolproof lemon squares recipe is easy, made from a shortbread cookie crust base and topped with lemon curd.\" data-pin-title=\"Easy lemon squares recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares.jpg\" alt=\"A pink ceramic plate with a lemon bar and a fork.\" class=\"wp-image-24632\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-squares-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<h2 id=\"lemon-bar-baking-faqs\"   class=\"wp-block-heading\">Lemon Bar Baking FAQs<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1616593922485\"><strong class=\"schema-faq-question\">Do lemon bars need to be refrigerated?<\/strong> <p class=\"schema-faq-answer\">Refrigeration is essential to achieve the perfect set with lemon bars because the filling is not stabilized by gelatin. Refrigeration keeps the filling cold, especially the butter in the curd, which keeps the bars firm so that you can slice and serve them easily without the filling oozing.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1616594021511\"><strong class=\"schema-faq-question\">Do lemon bars freeze well?<\/strong> <p class=\"schema-faq-answer\">Lemon bars freeze surprisingly well. I have tested this a few times and I noticed no changes in the consistency of the filling or the crust after freezing and thawing. <br\/>To freeze lemon bars, chill the bars in the refrigerator overnight, then cut into squares.<br\/>Set the squares on a sheet pan lined with parchment, separating them out to allow them to freeze individually and to allow air circulation between them. Once frozen solid, you can place them in an airtight container or a freezer bag, and seal tightly, removing as much air as possible.<br\/>I suggest storing them for up to 1 month, after which the texture of the filling may be compromised.<br\/>To defrost lemon bars, take them out of the freezer and place them on a parchment-lined sheet pan. Place in the refrigerator, uncovered, overnight to thaw slowly. Serve cold. <br\/>You can also defrost one bar at a time, just place the bar on a plate in the fridge overnight to thaw. <\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1616541868135\"><strong class=\"schema-faq-question\">Why are the lemon bars wet on top?<\/strong> <p class=\"schema-faq-answer\">The lemon bars may weep when a layer of water forms on the surface. That water could form if you cover the pan of bars too quickly when they are still warm. Steam will be trapped and condense and drip back down onto the surface of the bars. To avoid this, always cool lemon bars COMPLETELY before covering and storing in the fridge. Sometimes I actually cool them to room temperature, and then I put the pan in the fridge to cool for an hour or two before covering them with foil. This works quite well!<br\/>Another option is that the curd was overcooked and in that case, sometimes as the curd cools, the proteins will shrink back and water will be pushed out of the curd. I find it can happen if the lemon bars are made with cooked curd (like here) and then baked for another 10 minutes or so.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1616542066046\"><strong class=\"schema-faq-question\">What do I do if my lemon bars are wet on top?<\/strong> <p class=\"schema-faq-answer\">The good news is that if water forms on the surface of your bars, you should be able to blot it with a clean paper towel, which will absorb that layer of moisture without ruining the look of the bars. Just be gentle!<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1616542107016\"><strong class=\"schema-faq-question\">Why are my lemon bars too soft?<\/strong> <p class=\"schema-faq-answer\">If your lemon bars are too soft to cut, it could be that the filling wasn't cooked sufficiently. Make sure to heat the curd to between 77 \u00baC and 82 \u00baC (170 \u00baF\u2013180\u00a0\u00baF) to ensure the curd sets properly and has the right texture, firm enough to cut but still creamy.<br\/>Another reason could be that they are too warm. Remember that lemon curd is thick and fairly firm when properly chilled in the refrigerator at 4 \u00baC, but lemon curd can loosen and become quite fluid if it's sat at room temperature for too long. Make sure to chill the bars for several hours in the refrigerator, or better yet, overnight.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1616542208927\"><strong class=\"schema-faq-question\">What can I do if my lemon bars are too soft?<\/strong> <p class=\"schema-faq-answer\">After chilling for several hours (or overnight) so that they are completely cold, if your lemon bars are too soft to cut, you will have to bake them in the oven to try and set the filling. Preheat the oven to 350 \u00baF while the bars come to room temperature, then place the pan in the oven. Bake until the edges are set but the middle is still jiggly.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1616543384230\"><strong class=\"schema-faq-question\">Why is the filling in my lemon bars lumpy?<\/strong> <p class=\"schema-faq-answer\">If the texture of the lemon curd filling in your lemon bars isn't creamy and smooth, it's probably bits of egg. Did you overcook the curd? The lumps could be bits of hard-cooked egg. Strain the curd before pouring it over the baked shortbread crust. <br\/>With other recipes that contain thickeners like cornstarch or flour, you need to whisk all the filling ingredients together very carefully when it's cold in order to properly incorporate the starch or flour. Otherwise, the thickener will be lumpy and the edges will gel, but the lumps will not dissolve or break down. It's very important to whisk the filling well and to make sure there are no lumps before you bake the bars. The recipe below has no starch or flour in the filling, so maybe try this cooked curd filling instead next time!<\/p> <\/div> <\/div>\n\n\n\n<h2 id=\"other-desserts-with-lemon-and-citrus\"   class=\"wp-block-heading\">Other Desserts With Lemon and Citrus<\/h2>\n\n\n\n<p>If you'd like to bake lemon cookies instead of bars, try these soft <a href=\"https:\/\/bakeschool.com\/lemon-crackle-cookies\/\">lemon crinkle cookies<\/a> made with ricotta cheese, <a href=\"https:\/\/bakeschool.com\/lemon-shortbread-cookies\/\">glazed lemon shortbread cookies<\/a>, or these chewy <a href=\"https:\/\/bakeschool.com\/lemon-poppy-seed-cookies\/\">lemon poppy seed cookies<\/a> (a cream cheese cookie recipe flavoured with lemon zest and poppy seeds). Or take advantage of citrus season to make these other <a href=\"\/category\/citrus-recipes\/\">citrus dessert recipes<\/a>:<\/p>\n\n\n<div class='feast-category-index  feast-recipe-index'><ul class=\"fsri-list feast-grid-half feast-desktop-grid-fourth\"><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/orange-almond-amaretti-cookies\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Homemade-amaretti-cookies-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"A plate of amaretti cookies.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Homemade-amaretti-cookies-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Homemade-amaretti-cookies-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Homemade-amaretti-cookies-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/04\/Homemade-amaretti-cookies-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Orange Almond Amaretti Cookies<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/lemon-poppy-seed-cookies\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/03\/Best-recipe-for-lemon-poppy-seed-cookies-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"A plate of lemon poppy seed sugar cookies.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/03\/Best-recipe-for-lemon-poppy-seed-cookies-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/03\/Best-recipe-for-lemon-poppy-seed-cookies-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/03\/Best-recipe-for-lemon-poppy-seed-cookies-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/03\/Best-recipe-for-lemon-poppy-seed-cookies-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Lemon Poppy Seed Cookies<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/orange-poppy-seed-cake\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/02\/Best-orange-poppy-seed-loaf-cake-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Slicing an orange cake with poppy seeds to serve it.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/02\/Best-orange-poppy-seed-loaf-cake-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/02\/Best-orange-poppy-seed-loaf-cake-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/02\/Best-orange-poppy-seed-loaf-cake-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/02\/Best-orange-poppy-seed-loaf-cake-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Orange Poppy Seed Cake<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/lemon-loaf-cake\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Lemon-loaf-cake-with-icing-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Lemon loaf cake topped with lemon icing and fresh raspberries being sliced to serve it\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Lemon-loaf-cake-with-icing-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Lemon-loaf-cake-with-icing-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Lemon-loaf-cake-with-icing-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Lemon-loaf-cake-with-icing-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Lemon Loaf Cake<\/div><\/a><\/li><\/ul><\/div>\n\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#ffeebe\">If you tried this&nbsp;<strong>easy recipe for lemon bars<\/strong>&nbsp;(or any other recipe on my website), please leave a \u2b50&nbsp;<strong>star rating<\/strong>&nbsp;and let me know how it went in the&nbsp;<strong>comments&nbsp;below<\/strong>. I love hearing from you!<\/p>\n\n\n<div id=\"recipe\"><\/div><h2 id=\"%f0%9f%93%96-recipe\"   class=\"feast-recipe-heading\">\ud83d\udcd6 Recipe<\/h2><div id=\"wprm-recipe-container-24636\" class=\"wprm-recipe-container\" data-recipe-id=\"24636\" data-servings=\"16\"><div class=\"wprm-recipe wprm-recipe-template-tbs-chic-template\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"A pink glass plate with lemon bars.\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-300x300.jpg 300w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-1024x1024.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-150x150.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-768x768.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-500x500.jpg 500w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-720x720.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-360x360.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-180x180.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares-96x96.jpg 96w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares.jpg 1200w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 id=\"lemon-bars\"   class=\"wprm-recipe-name wprm-block-text-bold\">Lemon Bars<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-light wprm-recipe-author-container\" style=\"\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">Author<\/span><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\" aria-hidden=\"true\">Author : <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\"><a href=\"https:\/\/bakeschool.com\/meet-janice\/\" target=\"_self\">Janice Lawandi<\/a><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Learn how to make lemon bars with this easy recipe, made from a shortbread cookie crust and lemon curd.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #f9ba11; }#wprm-recipe-user-rating-0 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3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbakeschool.com%2Feasy-lemon-bars%2F&amp;media=https%3A%2F%2Fbakeschool.com%2Fwp-content%2Fuploads%2F2021%2F03%2FLemon-bars-cut-into-squares.jpg&amp;description=Lemon+Bars&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"24636\" data-url=\"https:\/\/bakeschool.com\/easy-lemon-bars\/\" data-media=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares.jpg\" data-description=\"Lemon Bars\" data-repin=\"\" role=\"button\" style=\"color: #d0021b;background-color: #ffffff;border-color: #d0021b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#d0021b\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    \n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"24636\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#333333\" stroke=\"#333333\"><path fill=\"none\" stroke=\"#333333\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> Save Recipe<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"24636\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#333333\"><path fill=\"#333333\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> Saved Recipe<\/a><\/span>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">50<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-custom-time-label\">Chill time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">8<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hrs<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">9<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#181860\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#181860\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">American<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-24636 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"24636\" aria-label=\"Adjust recipe servings\">16<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">squares<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">263<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-24636-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"24636\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Equipment<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-spacer\" style=\"height: 22px;\"><\/div><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"8x8-inch pan\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3ZplXuU\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">8x8-inch pan<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"Food processor\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3BCUZVu\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Food processor<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"OXO balloon whisk\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3JjTEFY\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">OXO balloon whisk<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"ChefAlarm thermometer\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/www.avantlink.com\/click.php?tool_type=cl&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=80b383e2-e8cf-4dc4-b093-711d34de8621&url=https%3A%2F%2Fwww.thermoworks.com%2Fchefalarm%2F\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">ChefAlarm thermometer<\/a><\/div><\/li><\/ul><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;background-color: #fcf3db;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#f9ba11\"><path d=\"M23.0003,3.36572875e-15 C23.0316387,0.000317919689 23.0536425,0.00151109438 23.0755909,0.0036138599 L23.0003,3.36572875e-15 C23.0419819,3.36572875e-15 23.0830681,0.00322127478 23.1234112,0.00947749182 C23.1407517,0.0123470995 23.1589186,0.0158140355 23.1770055,0.0199094972 C23.1927102,0.0232043388 23.2078903,0.0270981267 23.2229413,0.0314207845 C23.2373137,0.0358562825 23.2513595,0.040309618 23.2653331,0.0451495221 C23.2866031,0.0522017473 23.3077746,0.0605080776 23.3286321,0.0696621675 C23.3382508,0.0741632281 23.3476385,0.0784787431 23.3569809,0.0829754814 C23.3781618,0.0929340076 23.3990319,0.104054222 23.4195268,0.116025011 C23.4335023,0.124343766 23.4473662,0.132918622 23.4610918,0.141916689 C23.4796908,0.154029591 23.4976803,0.166771745 23.5153154,0.180181753 C23.5215871,0.184990661 23.5280204,0.19000071 23.5344156,0.195109815 C23.586634,0.236855816 23.6353658,0.284328743 23.6802654,0.336947065 C23.6902854,0.348910836 23.7001798,0.361023076 23.7099116,0.373439419 C23.7250854,0.392462885 23.7395122,0.412025738 23.7534415,0.432151928 C23.7562299,0.43664277 23.7593476,0.44121751 23.7624447,0.4458273 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L17.605771,21.4736842 L18.9326769,9.85721503 C19.1364011,8.12389009 19.2843546,6.91171982 19.3767646,6.21889335 L19.3924957,6.1020206 C19.5921836,4.63305189 19.951032,3.55981979 20.5851703,2.52607109 Z M14,15.1578947 C14.5522847,15.1578947 15,15.7234298 15,16.4210526 C15,17.0688453 14.6139598,17.6027459 14.1166211,17.6757123 L14,17.6842105 L10,17.6842105 C9.44771525,17.6842105 9,17.1186755 9,16.4210526 C9,15.77326 9.38604019,15.2393594 9.88337887,15.1663929 L10,15.1578947 L14,15.1578947 Z M14,10.1052632 C14.5522847,10.1052632 15,10.6707982 15,11.3684211 C15,12.0162137 14.6139598,12.5501143 14.1166211,12.6230808 L14,12.6315789 L10,12.6315789 C9.44771525,12.6315789 9,12.0660439 9,11.3684211 C9,10.7206284 9.38604019,10.1867278 9.88337887,10.1137613 L10,10.1052632 L14,10.1052632 Z M14,5.05263158 C14.5522847,5.05263158 15,5.61816663 15,6.31578947 C15,6.96358211 14.6139598,7.49748273 14.1166211,7.57044918 L14,7.57894737 L10,7.57894737 C9.44771525,7.57894737 9,7.01341232 9,6.31578947 C9,5.66799683 9.38604019,5.13409622 9.88337887,5.06112977 L10,5.05263158 L14,5.05263158 Z\"><\/path><\/g><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Need measurements in CUPS<\/span><span class=\"wprm-call-to-action-text\">Use the button options below to switch from Metric to US measurements! It's that easy!<\/span><\/span><\/div>\n<div id=\"recipe-24636-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-24636-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"24636\" data-servings=\"16\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-24636 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #181860;color: #181860;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"24636\" style=\"background-color: #181860;color: #ffffff;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"24636\" style=\"background-color: #181860;color: #ffffff;border-left: 1px solid #181860;\" aria-label=\"Change unit system to US\">US<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-24636-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"--wprm-toggle-button-accent: #181860;\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"16\" data-recipe=\"24636\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"16\" data-recipe=\"24636\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"16\" data-recipe=\"24636\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"16\" data-recipe=\"24636\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Shortbread cookie crust<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;156&#032;grams&#032;bleached all-purpose flour\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">156<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">bleached all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;50&#032;grams&#032;granulated sugar\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1.25&#032;mL&#032;Diamond Crystal fine kosher salt\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1.25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3579vF2\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">Diamond Crystal fine kosher salt<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;115&#032;grams&#032;unsalted butter&#032;cut into cubes, cold\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">115<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">cut into cubes, cold<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Lemon curd filling<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;250&#032;mL&#032;fresh lemon juice\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fresh lemon juice<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-9\" class=\"wprm-checkbox\" aria-label=\"&nbsp;300&#032;grams&#032;granulated sugar\"><label for=\"wprm-checkbox-9\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"8\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-10\" class=\"wprm-checkbox\" aria-label=\"&nbsp;8&#032;large egg yolk(s)\"><label for=\"wprm-checkbox-10\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large egg yolk(s)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"9\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-11\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2&#032;large egg(s)\"><label for=\"wprm-checkbox-11\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large egg(s)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"10\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-12\" class=\"wprm-checkbox\" aria-label=\"&nbsp;115&#032;grams&#032;unsalted butter&#032;cut into cubes, room temperature\"><label for=\"wprm-checkbox-12\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">115<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">cut into cubes, room temperature<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-24636-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-24636-instructions-container wprm-block-text-normal\" data-recipe=\"24636\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24636-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Preheat the oven to 350 \u00b0F (175 \u00b0C). Butter and line an 8x8-inch (20x20 cm) with parchment paper, making sure that you leave overhangs on all sides. You can use metal binder clips to secure the parchment overhangs to the edge so that they stay upright and in place. Set aside.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Shortbread cookie crust<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24636-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a food processor, combine the flour, sugar, and salt. Let it run so they are well mixed.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Drop in the cubes of butter, and then pulse to form a coarse sandy mixture.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Dump the mixture in the prepared pan and press it well into the corners and edges. You can use a flat-bottomed glass to even out the surface and to help you press down the crust firmly.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bake the crust on the middle rack for 20 to 30 minutes. The edges should be golden brown. If you like a blonder shortbread crust, bake it for 20 minutes, for a more caramelized cookie crust, bake it for 30 minutes.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Lemon curd filling<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24636-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">While the crust is baking, cook the lemon curd filling.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Prepare a fine-mesh sieve and place it over a 4-cup liquid measuring cup with a pouring spout or a bowl with a pouring spout. Set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a medium saucepan, combine the lemon juice with half the sugar. Heat it on medium\u2013high.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a large bowl, whisk together the egg yolks, whole eggs, and the rest of the sugar until light in colour.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the lemon juice begins to steam and is almost simmering, turn the heat off, and pour it over the whisked eggs and sugar, while whisking. Combine everything together and when the filling is well mixed, transfer it back to the saucepan.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Turn the stove back on to medium heat and whisking constantly, heat the filling until it&#39;s 77\u201382 \u00b0C (170\u2013180 \u00b0F). The lemon curd should be thick, creamy and coat the back of the spoon. <\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Immediately take the curd off the stove and incorporate the cubes of butter while still whisking.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the butter has all been incorporated, pour the curd through the strainer into the measuring cup.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the crust has baked sufficiently, take it out of the oven and place the pan on a cooling rack.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the curd over the hot crust and smooth the surface with an offset spatula if needed. Make sure the curd covers the entire surface, from one edge of the pan to the other.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the pan back in the oven and bake for 10 minutes more. The edges of the curd will appear set but the centre will still be wobbly. Note that this baking step is optional but it can help the edges of the bars set more firmly, making it easier to separate them from the parchment paper when cutting.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Set the pan on a wire rack to let it cool completely for a few hours. Once cooled to room temperature, chill in the fridge overnight. You may want to leave the pan unwrapped to avoid any condensation, but if any water forms on the surface of the lemon curd, you can easily blot it with a paper towel.<\/span><\/div><\/li><li id=\"wprm-recipe-24636-step-2-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once chilled overnight, you can lift the bars out of the pan using the parchment overhangs. Carefully peel off the parchment from the edges of the bars, and place on a cutting board to cut into 16 equal bars. Decorate with powdered sugar before serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-24636-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Notes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-notes\"><ul>\n<li>The base for these lemon squares is a shortbread cookie crust. You could also opt for a graham cracker crust, made from either store-bought or <a href=\"https:\/\/bakeschool.com\/homemade-graham-crackers\/\">homemade graham crackers<\/a>. I have a friend who actually makes the crust for her lemon squares using saltines (salted soda crackers) instead of graham crackers! There's room for creativity here.<\/li>\n<li>Please use freshly squeezed lemon juice. Do not use bottled lemon juice because the flavour isn't great.<\/li>\n<li>This recipe calls for\u00a0<a class=\"thirstylink\" title=\"Diamond Crystal Fine Kosher Salt\" href=\"https:\/\/bakeschool.com\/recommends\/diamond-crystal-fine-kosher-salt\/\" target=\"_blank\" rel=\"nofollow noopener\">Diamond Crystal fine Kosher salt<\/a>. If using regular table salt, add half the amount or the recipe may be too salty!<\/li>\n<li>Use a <a class=\"thirstylink\" title=\"Thermapen One\" href=\"https:\/\/bakeschool.com\/recommends\/thermapen-one\/\" target=\"_blank\" rel=\"nofollow noopener\">hand-held probe thermometer<\/a> or a <a class=\"thirstylink\" title=\"ChefAlarm\" href=\"https:\/\/bakeschool.com\/recommends\/chefalarm\/\" target=\"_blank\" rel=\"nofollow noopener\">hands-free model<\/a> for fast temperature reading so you don't overcook the filling.<\/li>\n<\/ul><\/div><\/div>\n<div id=\"recipe-24636-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Nutrition<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-grouped wprm-block-text-normal wprm-nutrition-label-container-grouped-text\" style=\"text-align: left;column-gap: 10px;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">263<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">31<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">15<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Trans Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">149<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">45<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">48<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">22<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">520<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">21<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-empty\" style=\"flex-basis: 175px\"><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #d81860;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Give back<\/span><span class=\"wprm-call-to-action-text\">If you enjoy the free content on this website, <a href=\"https:\/\/www.buymeacoffee.com\/bakeschool\" target=\"_blank\" style=\"color: #181860\" rel=\"nofollow\">buy me a pound of butter<\/a> to say thanks!<\/span><\/span><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>This foolproof recipe for easy lemon bars is made with a shortbread base and topped with tart lemon curd. These lemon squares are bright yellow and very lemony! This recipe for lemon bars is different than most because you bake the crust separate from the filling, which contains no starches or flour and is cooked...<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/bakeschool.com\/easy-lemon-bars\/\">Read More<\/a><\/p>","protected":false},"author":2,"featured_media":24640,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2782,2979],"class_list":{"0":"post-24417","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bar-recipes","8":"category-citrus-recipes","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Easy Lemon Bars - The Bake School<\/title>\n<meta name=\"description\" content=\"This easy recipe for lemon bars is made from a shortbread crust with a 1-2-3 ratio and lemon curd filling cooked on the stove.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bakeschool.com\/easy-lemon-bars\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Easy Lemon Bars - The Bake School\" \/>\n<meta property=\"og:description\" content=\"This easy recipe for lemon bars is made from a shortbread crust with a 1-2-3 ratio and lemon curd filling cooked on the stove.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bakeschool.com\/easy-lemon-bars\/\" \/>\n<meta property=\"og:site_name\" content=\"The Bake School\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BakeSomethingAwesome\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-24T23:04:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-14T15:31:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janice Lawandi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:site\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janice Lawandi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/bakeschool.com\/easy-lemon-bars\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/bakeschool.com\/easy-lemon-bars\/\"},\"author\":{\"name\":\"Janice Lawandi\",\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e\"},\"headline\":\"Easy Lemon Bars\",\"datePublished\":\"2021-03-24T23:04:06+00:00\",\"dateModified\":\"2025-04-14T15:31:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/bakeschool.com\/easy-lemon-bars\/\"},\"wordCount\":2994,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/bakeschool.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/bakeschool.com\/easy-lemon-bars\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/03\/Lemon-bars-cut-into-squares.jpg\",\"articleSection\":[\"Bars &amp; 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She studied pastry at Le Cordon Bleu in Ottawa and cooking at l'Acad\u00e9mie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.\",\"sameAs\":[\"https:\/\/bakeschool.com\/meet-janice\/\"]},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616593922485\",\"position\":1,\"url\":\"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616593922485\",\"name\":\"Do lemon bars need to be refrigerated?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Refrigeration is essential to achieve the perfect set with lemon bars because the filling is not stabilized by gelatin. Refrigeration keeps the filling cold, especially the butter in the curd, which keeps the bars firm so that you can slice and serve them easily without the filling oozing.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616594021511\",\"position\":2,\"url\":\"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616594021511\",\"name\":\"Do lemon bars freeze well?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lemon bars freeze surprisingly well. I have tested this a few times and I noticed no changes in the consistency of the filling or the crust after freezing and thawing. <br\/>To freeze lemon bars, chill the bars in the refrigerator overnight, then cut into squares.<br\/>Set the squares on a sheet pan lined with parchment, separating them out to allow them to freeze individually and to allow air circulation between them. 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Refrigeration keeps the filling cold, especially the butter in the curd, which keeps the bars firm so that you can slice and serve them easily without the filling oozing.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616594021511","position":2,"url":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616594021511","name":"Do lemon bars freeze well?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Lemon bars freeze surprisingly well. I have tested this a few times and I noticed no changes in the consistency of the filling or the crust after freezing and thawing. <br\/>To freeze lemon bars, chill the bars in the refrigerator overnight, then cut into squares.<br\/>Set the squares on a sheet pan lined with parchment, separating them out to allow them to freeze individually and to allow air circulation between them. Once frozen solid, you can place them in an airtight container or a freezer bag, and seal tightly, removing as much air as possible.<br\/>I suggest storing them for up to 1 month, after which the texture of the filling may be compromised.<br\/>To defrost lemon bars, take them out of the freezer and place them on a parchment-lined sheet pan. Place in the refrigerator, uncovered, overnight to thaw slowly. Serve cold. <br\/>You can also defrost one bar at a time, just place the bar on a plate in the fridge overnight to thaw. ","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616541868135","position":3,"url":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616541868135","name":"Why are the lemon bars wet on top?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"The lemon bars may weep when a layer of water forms on the surface. That water could form if you cover the pan of bars too quickly when they are still warm. Steam will be trapped and condense and drip back down onto the surface of the bars. To avoid this, always cool lemon bars COMPLETELY before covering and storing in the fridge. Sometimes I actually cool them to room temperature, and then I put the pan in the fridge to cool for an hour or two before covering them with foil. This works quite well!<br\/>Another option is that the curd was overcooked and in that case, sometimes as the curd cools, the proteins will shrink back and water will be pushed out of the curd. 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Just be gentle!","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616542107016","position":5,"url":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616542107016","name":"Why are my lemon bars too soft?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"If your lemon bars are too soft to cut, it could be that the filling wasn't cooked sufficiently. Make sure to heat the curd to between 77 \u00baC and 82 \u00baC (170 \u00baF\u2013180\u00a0\u00baF) to ensure the curd sets properly and has the right texture, firm enough to cut but still creamy.<br\/>Another reason could be that they are too warm. Remember that lemon curd is thick and fairly firm when properly chilled in the refrigerator at 4 \u00baC, but lemon curd can loosen and become quite fluid if it's sat at room temperature for too long. Make sure to chill the bars for several hours in the refrigerator, or better yet, overnight.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616542208927","position":6,"url":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616542208927","name":"What can I do if my lemon bars are too soft?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"After chilling for several hours (or overnight) so that they are completely cold, if your lemon bars are too soft to cut, you will have to bake them in the oven to try and set the filling. Preheat the oven to 350 \u00baF while the bars come to room temperature, then place the pan in the oven. Bake until the edges are set but the middle is still jiggly.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616543384230","position":7,"url":"https:\/\/bakeschool.com\/easy-lemon-bars\/#faq-question-1616543384230","name":"Why is the filling in my lemon bars lumpy?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"If the texture of the lemon curd filling in your lemon bars isn't creamy and smooth, it's probably bits of egg. Did you overcook the curd? The lumps could be bits of hard-cooked egg. Strain the curd before pouring it over the baked shortbread crust. <br\/>With other recipes that contain thickeners like cornstarch or flour, you need to whisk all the filling ingredients together very carefully when it's cold in order to properly incorporate the starch or flour. Otherwise, the thickener will be lumpy and the edges will gel, but the lumps will not dissolve or break down. It's very important to whisk the filling well and to make sure there are no lumps before you bake the bars. The recipe below has no starch or flour in the filling, so maybe try this cooked curd filling instead next time!","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/24417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/comments?post=24417"}],"version-history":[{"count":10,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/24417\/revisions"}],"predecessor-version":[{"id":50153,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/24417\/revisions\/50153"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media\/24640"}],"wp:attachment":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media?parent=24417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/categories?post=24417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}