Lemon Brûlée Bars

Buttery shortbread crust, a thick layer of silky smooth lemon filling, and topped with a thin layer of caramelized sugar. These Lemon Brûlée Bars are the perfect balance of sweet and tang flavor. Bet you can’t eat just one!

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If you are a lemon lover or just love tangy desserts in general, then you have got to try these bars. These super easy Lemon Brûlée Bars combine a buttery shortbread with sweet tangy lemon filling and crunchy caramelized sugar on top. Fresh lemons are always in season, so these Lemon Brûlée Bars make the perfect citrusy treat to enjoy with family or friends all year round!

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THESE LEMON BRULEE BARS

1. Super easy and simple to make! This is a no mixer recipe.
2. Only 7 simple ingredients in total. You might already have all the ingredients.
3. Always in season! Perfect to enjoy these bars all year round, especially in summer.
4. Not like a regular lemon bar, the caramelized sugar on top adds extra flavor and texture.
5. Can be made with other citrus fruits!

INGREDIENTS NEEDED & NOTES

Lemons – You’ll need the juice and the zest to make these Lemon Brûlée Bars for the best flavor and texture. This recipe uses regular lemon, but you can also use key lime or meyer lemon.
Sugar – It’s important to add a bit of sugar. Granulated sugar will sweeten the lemon filling and the shortbread crust. Also, a little bit on top to make that caramelized brûlée top.
Flour – Needed for both the shortbread crust and the lemon curd filling. Mainly for the crust, but you’ll also need flour in the filling to help it thicken up nicely as it bakes. I recommend sifting the flour to avoid any potential clumps, especially for the filling.
Butter – You can’t have a shortbread crust without butter, so use nice quality butter for the best shortbread crust!
Eggs – They help to bake up the filling and create a silky custard-like texture.
Vanilla -A little bit of vanilla extract to enhance the flavor.
Salt – This will do the job of balancing out the flavor.

EQUIPMENT YOU’LL NEED

1. Mixing bowls
2. Whisk
3. Rubber spatula
4. 9-Inch baking pan
5. Kitchen Torch

STEP-BY-STEP INSTRUCTIONS

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Make the Shortbread Crust

Lightly spray a 9-Inch square pan with cooking spray or grease with butter, then line it with parchment paper. You can let the excess hang over the sides to form a sling so you can easily lift the cake from the pan.

In a medium saucepan, brown the butter over medium heat until golden brown and smell nutty.

In a medium bowl, whisk together the granulated sugar, flour, and salt. Then, slowly add the browned butter and vanilla extract to the flour mixture, stirring constantly with a rubber spatula until well combined. Pat the shortbread in an even layer into the bottom of the prepared 9-Inch square pan, then use a fork to make a few holes in the crust.

Preheat the oven to 350F, and place the shortbread in the freezer for about 15 minutes to chill before baking. Then, blind bake the crust for 15 minutes until puffed and lightly golden.

STEP 2 – Make the Lemon Filling

While the crust bakes, make the lemon layer. Sift flour in a small bowl to get rid of any clumps, and set aside. In a medium bowl, whisk together the eggs, lemon juice, lemon zest, and granulated sugar until well combined. Then slowly add the sifted flour, and whisk until just combined.

Take the shortbread crust out of the oven and pour the lemon mixture over the blind-baked shortbread crust. Lower the oven temperature to 325°F and bake for 25-30 more minutes or until the center no longer jiggles. Take the bars out of the oven and allow them to cool completely at room temperature. Once the bars are completely cool, transfer to the fridge to set for at least 2 hours.

STEP 3 – Make the Caramel Sugar Top

Once it is set, run a knife around the edges of the pan to remove the lemon bars and then slice them into squares. Generously sprinkle a thin layer of granulated sugar on top of each square, then use a kitchen blow torch to caramelize the sugar until it is amber or golden brown. Allow the bars to rest for about 2 minutes so the sugar can harden and crisp, then serve immediately.

TIPS FOR MAKING THE BEST LEMON BRULEE BARS

1. Don’t rush the process and skip the chilling steps.
2. Make sure to sift the flour, to avoid lumps in the lemon filling.
3. Prepare all the ingredients before you start and make sure the ingredients are at room temperature.
4. Let the bars cool completely and chill in the fridge for at least 2 hours before serving these lemon brûlée bars
5. Make the caramel sugar top just before serving.

HOW TO SERVE THESE Lemon Brûlée Bars

These lemon brûlée bars need to cool completely and chilled in the fridge for at least 2 hour. Then you can cut it into squares and make the brûlée topping on top of it just before serving. Don’t make the brûlée topping ahead of time, you run the risk of it going soggy and you won’t have that breakable crispy caramel sugar top.

HOW TO STORE THESE Lemon Brûlée Bars?

I suggest storing these bars without the brûlée topping. The bars should be stored in an airtight container and kept in the refrigerator for up to 6 days.
You can also freeze it by wrapping individual bars with layers of plastic wrap, then place it in a freezer-safe container. It will last in the freezer for up to 3 months.

FAQ (Frequently Asked Questions)

How to avoid brown butter from burning?

I suggest using a light-colored pan so you can see when the butter has browned. Browning butter is pretty quick, so don’t leave it and keep your eye on it! Also, have a heatproof bowl ready next to your pan.
Heat the butter in a medium light-colored pan over medium heat and stir the butter the entire time to keep it moving. Once the butter has melted, keep stirring it, then the butter will begin to foam and sizzle around the edges. In about 5 minutes the butter will turn golden brown and smells nutty. Then, immediately remove the pan from heat and pour the butter into the prepared heatproof bowl to quickly stop the cooking process. Don’t leave the brown butter in the hot pan, it will burn.

Can I substitute a different type of citrus fruit for the lemons?

Absolutely! Grapefruit and key lime are very nice! I suggest reducing the sugar on the filling a little bit, about 1-3 tablespoons less sugar if the citrus is much sweeter than the lemon. also, make sure you use freshly squeezed juice, not something that’s bottled.

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Happy Baking!