Lemon Curd Bars Recipe – Easy Shortbread Cheesecake Dessert

Posted on September 19, 2025

Introduction

The first time I sunk my fork into these lemon curd bars with a shortbread cheesecake layer, the zingy citrus and buttery crust lit up my taste buds (and honestly, I haven’t looked back since). The aroma of freshly zested lemons swirling through my kitchen brings me right into summer, even on the greyest days. These aren’t your average lemon bars—they’re a triple threat: the crisp bite of classic shortbread, a creamy cheesecake middle, and a glossy, golden lemon curd that’s sunshine on a plate.

I first whipped up this lemon curd bars recipe for a neighbor’s backyard picnic. It was a bit of an experiment—I’d seen a few cheesecake bar recipes, but none that had that bright, tart lemon punch I was craving. So, I combined my favorite shortbread base with a silky cheesecake layer, then crowned it with homemade lemon curd. Let’s just say the pan was empty before I could grab seconds.

If you’re someone who finds joy in desserts that balance sweet, tart, and creamy, you’ll absolutely love this recipe. It’s perfect for summer gatherings, Mother’s Day brunches, or just a treat-yourself moment. Whether you’re a seasoned baker or a “I-have-a-mixer-somewhere” type, these lemon curd bars with shortbread cheesecake come together without a fuss. And if you’ve never made lemon curd before (it sounds fancy, but it’s a breeze), I’ll walk you through every step.

After a dozen tries (seriously, I’ve tested every combo), this version finally nails that irresistible trio: crumbly base, creamy center, and zesty lemon topping. If you’re searching for a lemon curd bars recipe that’s easy, crowd-pleasing, and Pinterest-worthy, you’ve hit the jackpot. Let’s dive in!

Why You’ll Love This Recipe

There’s just something magical about layers in a dessert—you know, that moment when your fork slices cleanly through crumbly shortbread, pillowy cheesecake, and shimmering lemon curd. I’ve made these lemon curd bars for bake sales, family reunions, and more than a few late-night cravings, and I swear, they never disappoint. Here’s why this recipe deserves a spot in your summer dessert lineup:

Quick & Easy: From start to finish, these bars can be ready in under 90 minutes (including chilling time!). No water bath, no complicated steps.
Simple Ingredients: Everything you need is likely already in your fridge or pantry. Lemons, cream cheese, butter, eggs, sugar, and a few baking basics.
Perfect for Any Occasion: Ideal for picnics, potlucks, summer birthdays, or just brightening up a Tuesday afternoon.
Crowd-Pleaser: Even picky eaters go back for seconds—kids love the creamy cheesecake, adults rave about the tart lemon curd.
Unbelievably Delicious: The contrast of the tangy lemon, creamy cheesecake, and buttery shortbread is honestly next-level comfort food.

So what makes these lemon curd bars different from the rest? For starters, the shortbread crust is pressed in (not rolled—no stress!), so it’s always perfectly thick and never soggy. The cheesecake layer is just the right amount—enough to add creamy richness, but not so much that it overwhelms the lemon. And the lemon curd? It’s homemade, but I promise, it’s so much easier than you might think (plus, you control the tartness!).

This isn’t just another lemon bar recipe. It’s a bite of sunshine, made to impress without the stress. Seriously, the first taste is one of those close-your-eyes moments. Whether you’re a baking newbie or a seasoned pro, these bars are about to become your go-to easy shortbread cheesecake dessert.

What Ingredients You Will Need

This lemon curd bars recipe keeps things simple—no weird specialty items, just honest-to-goodness staples with a couple of fresh twists. Each layer brings something special to the table, and I’ll share a few personal favorites and handy substitutions along the way.

For the Shortbread Crust:
- 1 cup (226g) unsalted butter, softened (Kerrygold is my go-to for that rich, creamy flavor)
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract (optional, but adds warmth)
For the Cheesecake Layer:
- 8 ounces (226g) cream cheese, softened (full-fat for best texture)
- 1/3 cup (67g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon lemon zest (freshly grated for zing!)
- 1 teaspoon vanilla extract
For the Lemon Curd:
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons; Meyer lemons work beautifully if you can find them)
- 2 tablespoons (16g) lemon zest
- 1/4 cup (57g) unsalted butter, cut into pieces
- Pinch of salt
For Garnish (Optional):
- Powdered sugar (for dusting)
- Extra lemon zest or thin lemon slices

Ingredient Tips: When it comes to lemons, fresh is best—those little bottles of juice can’t compare. If you’re gluten-free, swap in a reliable 1:1 gluten-free flour blend for the shortbread. For a dairy-free option, I’ve had good luck with Miyoko’s vegan butter and Tofutti cream cheese. And if you’re pinched for time, store-bought lemon curd will do in a pinch (but homemade is just so much brighter).

I like to use full-fat cream cheese for an ultra-smooth cheesecake layer, but low-fat works if you want to lighten things up a bit. For the shortbread, European-style butters give a deeper flavor, but any unsalted butter will do. And if you want a bit of crunch, try adding a tablespoon of finely chopped nuts (like toasted almonds) to the crust.

Each ingredient does its part—don’t be afraid to make it your own with swaps that fit your taste or pantry!

Equipment Needed

Good news: you don’t need fancy gadgets for this lemon curd bars recipe! Here’s what I use:

8×8-inch (20x20cm) square baking pan (glass or metal both work; I prefer glass for even browning)
Parchment paper (for easy lifting and cleaner slices)
Mixing bowls (at least 2, medium and large)
Hand mixer or stand mixer (a sturdy whisk and elbow grease work too—though the mixer is faster!)
Microplane or fine grater (for zesting lemons—you’ll be amazed how much flavor comes from zest)
Measuring cups and spoons
Small saucepan (for the lemon curd)
Rubber spatula
Offset spatula or butter knife (for smooth layers)
Wire rack (for cooling)

Honestly, I’ve made this recipe with just a fork and a bowl when my mixer was out of commission. If you don’t have an offset spatula, the back of a spoon works for spreading the cheesecake layer. For parchment paper, a little cooking spray helps it stick to the pan, and you’ll thank yourself when it’s time to pull out the bars.

If you’re baking on a budget, most of these tools can be found at discount stores—they don’t need to be fancy. Just keep your zester clean and dry, and your pans lined, and you’re all set for lemony bliss.

Preparation Method

Ready to make these lemon curd bars with shortbread cheesecake layer? Here’s the step-by-step guide (with all my best tricks and troubleshooting tips).

Prep the Pan: Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides for easy lifting later. Lightly grease the sides. Preheat your oven to 350°F (175°C).

Tip: Parchment is your best friend for neat bars. Don’t skip it!
Make the Shortbread Crust: In a large bowl, cream 1 cup (226g) softened unsalted butter with 1/2 cup (100g) sugar until light and fluffy (about 2-3 minutes with a mixer). Add 2 cups (250g) flour and 1/4 tsp salt. Mix on low until it starts to come together—don’t overmix. Press dough evenly into the prepared pan.

Warning: Overworking the dough can make it tough. Stop mixing once it’s crumbly but holds together when pressed.
Bake the Crust: Bake for 18-20 minutes, or until the edges are lightly golden. Remove from oven but keep the oven on.

It should smell nutty and look matte—not too brown.
Prepare the Cheesecake Layer: While the crust bakes, beat 8 oz (226g) cream cheese until smooth. Add 1/3 cup (67g) sugar, 1 egg, 1 tsp lemon zest, and 1 tsp vanilla. Beat until creamy (about 1 minute).

Personal tip: Scrape down the bowl for a lump-free filling.
Spread the Cheesecake Layer: Pour the cheesecake mixture over the hot crust. Use an offset spatula or the back of a spoon to smooth it evenly.

Spreading while the base is warm helps it meld together—less chance of layers separating.
Bake Again: Return pan to oven and bake for 15-18 minutes, until the cheesecake is set but not browned (center may jiggle slightly).

If you see cracks, it’s a sign it baked a touch too long—don’t worry, the lemon curd will cover it!
Cool Completely: Let the pan cool on a rack for at least 30 minutes. Meanwhile, make the lemon curd.
Make the Lemon Curd: In a small saucepan, whisk together 3 eggs, 1 cup (200g) sugar, 1/2 cup (120ml) fresh lemon juice, 2 tbsp (16g) zest, and pinch of salt. Add 1/4 cup (57g) butter. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 8-10 minutes). Don’t let it boil!

If you get tiny lumps, just strain the curd through a fine mesh sieve—it’ll be silky smooth.
Add Lemon Curd Layer: Pour warm lemon curd over the cooled cheesecake layer. Gently spread to the edges.

Work quickly—the curd sets as it cools.
Chill: Refrigerate bars for at least 2 hours (overnight is even better) to let the layers firm up.

Patience pays off here—don’t rush the chill time or the bars will be messy to slice.
Slice and Serve: Use the parchment overhang to lift bars from the pan. Cut into 16 squares, wiping the knife between slices for clean edges. Dust with powdered sugar and garnish if desired.

These lemon curd bars are best served chilled, but honestly, I’ve eaten them straight from the fridge at midnight—no regrets! If you run into any trouble (crumbly crust, runny curd), check the tips below for fixes.

Cooking Tips & Techniques

I’ve made every mistake in the book with these lemon curd bars, so here’s what I’ve learned (so you don’t have to repeat my kitchen mishaps):

Shortbread Success: Don’t pack the crust too firmly—press it in gently for a tender bite. If you notice cracks after baking, a sprinkle of water before pressing can help it hold together.
Cheesecake Layer Tips: Always use room temperature cream cheese for a smooth, lump-free filling. If your cheesecake cracks, it’s usually from overbaking or cooling too quickly—let it cool gradually.
Lemon Curd Mastery: Stir constantly and use medium-low heat. If you see curdling (scrambled eggs, yikes!), strain through a fine sieve. For extra-smooth curd, whisk vigorously and don’t let the mixture boil.
Layering Like a Pro: Make sure each layer is cool before adding the next. Hot cheesecake + hot curd = messy, blended layers instead of those distinct, gorgeous stripes.
Timing & Multitasking: Start the lemon curd while the cheesecake cools. This saves time and ensures everything is ready to assemble.
For Consistent Results: Use a kitchen scale for flour and butter. It makes a difference, especially for the shortbread.

One time, I tried to shortcut the chill and ended up with a gooey mess—lesson learned! Don’t rush the cooling. And if you’re new to zesting lemons, remember to only take the yellow part, not the bitter white pith underneath.

With these tips, your lemon curd bars will look and taste bakery-worthy every single time.

Variations & Adaptations

One of the best things about this lemon curd bars recipe is how easily you can switch things up. Here are some of my favorite ways to make it your own:

Berry Lemon Bars: Add a thin layer of fresh raspberries or blueberries between the cheesecake and lemon curd layers before chilling. The berries add a juicy pop and look so pretty when sliced.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of the all-purpose flour for the shortbread crust. I’ve had great results with King Arthur’s or Bob’s Red Mill blends.
Dairy-Free Adaptation: Swap in plant-based butter for the crust and a dairy-free cream cheese for the cheesecake layer. The flavor stays bright and creamy—nobody will guess it’s dairy-free.
Orange or Lime Curd: Substitute orange or lime juice and zest for the lemon for a completely different citrus vibe. Blood oranges make a stunning curd in winter!
Nutty Crunch: Stir 2 tablespoons finely chopped toasted almonds or pecans into the shortbread for a subtle crunch and depth of flavor.
Mini Lemon Bar Bites: Use a mini muffin tin for bite-sized versions—perfect for parties or lunchboxes.

I once swapped the lemon for key lime juice and added a coconut sprinkle on top—total tropical vacation vibes. If you need to avoid eggs (for allergy reasons), you can use store-bought vegan lemon curd and skip the homemade version.

Honestly, the possibilities are endless—don’t be afraid to try your own twist!

Serving & Storage Suggestions

These lemon curd bars are best served chilled, straight from the fridge. The layers hold together beautifully, and the flavors are at their brightest and most refreshing.

Serving: Dust with powdered sugar just before serving for a pretty finish. Garnish with extra lemon zest or a thin lemon slice if you’re feeling fancy. I love pairing these with a pitcher of iced tea or a bubbly Prosecco at brunch.
Pairings: Serve alongside fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream for an extra treat.
Storage: Store bars in an airtight container in the fridge for up to 5 days. Layer parchment or wax paper between squares to prevent sticking.
Freezing: Freeze individual bars (wrapped well) for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: No need! These are best enjoyed cold or at cool room temperature—no oven required.

If you let the bars sit overnight, the flavors meld and intensify—so don’t worry about making them ahead. In fact, I think they taste even better the next day.

Nutritional Information & Benefits

Each lemon curd bar (1 of 16 squares) has an estimated:

Calories: 220
Fat: 13g
Carbohydrates: 24g
Protein: 3g
Sugar: 16g

Lemons are packed with vitamin C and antioxidants, and the eggs provide a little protein. If you use a gluten-free flour or dairy-free alternatives, the bars can fit a variety of dietary needs. Do note, though, these contain eggs, dairy, and gluten (unless you adapt them as above).

I love that you get a sweet treat with some real citrusy goodness—not just empty calories. And honestly, a little goes a long way with these rich, bright flavors.

Conclusion

If you’re after a dessert that sings of summer, these lemon curd bars with shortbread cheesecake layer are the ones to try. They’re easy, stunning, and absolutely delicious—each bite is a harmony of creamy, crumbly, and zesty.

Feel free to swap in your favorite citrus, double the recipe for a crowd, or add a handful of berries for your own twist. That’s the joy of home baking: making it yours!

I can’t count the number of times these bars have saved the day at gatherings or just made a regular weeknight feel special. If you make them, I’d love to hear your thoughts or see your photos—drop a comment, share with friends, or tag me if you post on Pinterest!

Go on—bring a little sunshine to your kitchen. You’ve got this!

FAQs

Can I use store-bought lemon curd for these bars?

Absolutely! If you’re short on time, high-quality store-bought lemon curd works well. Just make sure to let it come to room temperature before spreading over the cheesecake layer for easy, even coverage.

How do I keep the cheesecake layer from cracking?

Don’t overbake the cheesecake layer—pull it while the center still jiggles slightly. Let it cool gradually, and avoid sudden temperature changes. If it cracks, the lemon curd will cover it up anyway, so no worries!

Can I make these lemon curd bars gluten-free?

Yes! Just use a 1:1 gluten-free flour blend in place of the all-purpose flour for the shortbread crust. The rest of the recipe stays the same.

What’s the best way to zest lemons?

Use a microplane or fine grater, and only zest the yellow part—avoid the white pith, which can be bitter. Always zest before juicing your lemons for maximum flavor.

How far ahead can I make these bars?

You can make lemon curd bars up to 2 days in advance. Store them covered in the fridge, and dust with powdered sugar just before serving. They freeze well, too—just thaw overnight in the fridge.