It’s spring, and one of the most cheerful and spring-like things I could think of to take to a recent party was the Lemon Bars recipe from Smitten Kitchen. I’ve made them before, but years ago, and I didn’t have the recipe actually written here on the website. It’s time to fix that, particularly since they’re so delicious and so easy to make.
These lemon bars are incredibly bright and citrusy. They’re nicely tart, definitely sweet but not overwhelmingly so. The base layer is a simple shortbread that comes together very easily with an electric or stand mixer, and the extra-thick layer of lemon curd is easily whisked together. The most time consuming part of making these bars may be juicing the lemons! These bars are great for a potluck or party, because one batch yields a full 9×13 inch pan that will feed a lot of people, especially if cut into 64 two-bite bars (a perfect serving size that lets you get seconds or thirds!). Mine were a little softer than they probably should have been, as I baked them on the shorter end of the time, but the filling still stayed in place except when jostled.
One trick to these: use a metal baking pan that’s lined with parchment paper along the bottom and sides. This keeps the bars from sticking horrendously to your baking pan and allows you to pull them from the pan for easy cutting. Skip it and you’ll be sorry.