Custard Lemon Pie Bars
Bright custard lemon pie bars with a buttery shortbread crust and smooth tangy lemon filling
PRINT PINServings 16
INGREDIENTS
Shortbread crust
- 2 cups all purpose flour
- 1 cup powdered sugar
- 1 tsp fine salt
- 1 cup unsalted butter cold and cubed
- baking spray or parchment for pan.
Lemon custard filling
- 4 large eggs
- 1 1 2 cups granulated sugar
- 1 4 cup all purpose flour
- 2 tbsp cornstarch
- 1 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 4 tsp fine salt
- 1 2 cup heavy cream
- 1 tsp vanilla extract.
Optional topping
- powdered sugar for dusting
- thin lemon slices for garnish.
INSTRUCTIONS
Prep and crust
- Heat oven to 350 F
- line a 9 x 13 inch pan with parchment and lightly grease
- mix flour powdered sugar and salt then cut in cold butter until crumbly
- press firmly into pan in an even layer
- bake until lightly golden at edges 18 to 20 minutes.
Custard filling and bake
- Whisk eggs and sugar until smooth
- whisk in flour and cornstarch until no dry spots
- whisk in lemon juice lemon zest salt heavy cream and vanilla until fully combined
- pour over hot crust and return to oven
- bake until center is set with a slight jiggle 20 to 24 minutes.
Chill and serve
- Cool to room temperature then chill at least 2 hours for clean slices
- lift out and cut into bars
- dust with powdered sugar just before serving.
Notes
1. Use fresh lemon juice for best flavor 2. chill thoroughly before slicing and wipe knife between cuts 3. substitute lime juice and zest for lime bars 4. for extra firm filling add 1 tbsp cornstarch 5. store covered in the refrigerator up to 5 days
Nutrition
Calories: 220kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g