Why are my lemon bars runny and not setting properly?

The two most common causes of runny lemon bars are underbaking and an insufficient quantity of flour in the filling. The filling must bake until it is no longer liquid in the center when the pan is tapped, approximately 22 to 26 minutes at 325°F. If the center still jiggles significantly like water the bars need more time. Also ensure you used the full 6 tablespoons of flour in the filling as it provides the structural thickening that produces a properly set and sliceable filling.

Can I halve this recipe for a smaller batch?

Yes. Halve all the ingredients and bake in a 9-inch square glass pan. Bake the crust for 16 to 18 minutes and the filled bars for approximately 20 minutes until the center no longer jiggles.

Can I make lemon bars ahead for Mother's Day?

Yes and they are actually one of the best make-ahead Mother's Day desserts because the chilling time is built into the recipe and the finished bars keep beautifully in the refrigerator for up to a week. Make them the day or evening before Mother's Day, refrigerate overnight, and dust with confectioners sugar before serving for the most effortless and beautifully fresh result.

Lemon Bars Easy Shortbread Crust Perfect Mother's Day Recipe

Description

The most bright and perfect Lemon Bars made with a buttery vanilla shortbread crust and a thick extra-creamy lemon curd filling from fresh lemon juice baked to perfect custard consistency and dusted with confectioners sugar. A completely easy and beautiful 7-ingredient Mother’s Day brunch treat that serves 24 people from one pan.

Ingredients

Scale

1 cup Unsalted Butter melted for crust

1/2 cup Granulated Sugar for crust

2 tsp Pure Vanilla Extract

1/2 tsp Salt

2 cups plus 2 tbsp All-Purpose Flour spooned and leveled for crust

2 cups Granulated Sugar for filling

6 tbsp All-Purpose Flour for filling

6 large Eggs

1 cup Fresh Lemon Juice from about 4 lemons

2 tsp Fresh Lemon Zest optional

Confectioners Sugar for dusting

Instructions

1. Preheat oven to 325°F. Line 9×13-inch glass pan with parchment leaving overhang on two long sides.

2. Mix melted butter, sugar, vanilla, and salt. Add flour and stir to form thick dough.

3. Press evenly into prepared pan.

4. Bake 20 to 22 minutes until edges just golden.

5. Poke holes all over warm crust surface with a fork without going through to bottom. Set aside.

6. Sift sugar and flour together in large bowl. Whisk in eggs until smooth.

7. Whisk in fresh lemon juice and lemon zest until combined.

8. Pour filling over warm crust immediately.

9. Bake 22 to 26 minutes until center is relatively set and barely jiggles when pan is tapped.

10. Cool at room temperature 2 hours then refrigerate 1 to 2 hours until chilled.

11. Lift out by parchment overhang. Dust generously with confectioners sugar.

12. Cut into squares wiping knife clean between cuts.

Prep Time: 10 minutes
Cook Time: 44 minutes
Category: Dessert, Bars
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 225
Sugar: 28g
Sodium: 75mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 3g
Cholesterol: 75mg

Keywords: lemon bars, lemon bars shortbread crust, Mother's Day lemon bars, easy lemon bars recipe for brunch