A buttery lemon shortbread crust, with a thick and creamy layer of lemon custard, topped with a thin layer of caramelized sugar. These Lemon Brulee Bars are a perfect combination of a lemon bar and creme brulee!
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These Lemon Brûlée Bars are the perfect mix of a lemon bar combined with creme brûlée. A buttery lemon shortbread crust with a thick layer of creamy, silky lemon custard is topped with a hardened layer of crunchy caramelized sugar. My mom (and pretty much all the women in my family) love tart, tangy lemon desserts and their other favorite is my Vanilla Bean Creme Brûlée so I thought why not combine the two into one creamy, luscious dessert?! With Mother’s Day approaching, these sweet and tangy Lemon Brûlée Bars are sure to impress mom or any lady in your life!
The shortbread base is crumbly, buttery, and hinted with just the right amount of fresh lemon zest. The crust gets baked on its own until the edges get slightly crisp and start to turn golden brown, before adding a layer of lemon custard to the top. This lemony cookie crust pairs nicely with the tart and tangy lemon custard.
The lemon custard resembles a custard you would find in creme brûlée but instead of baking the mixture for a long period, the lemon custard filling gets cooked on the stove and then finished in the oven. It’s essentially a thick pastry cream that is made with sugar, egg yolks, cornstarch, and milk. I’ve also incorporated lemon juice, lemon zest for a strong lemon flavor, and some heavy cream to make the mixture creamy and thick. Fun fact: the cream will also keep the lemon juice from curdling. Once the custard is thickened on the stove, it’s spread onto the warm shortbread crust and baked just until set. I found that baking the custard in addition to cooking it on the stove helps the top setup nicely to create a smooth base for the caramelized sugar.
Let’s be honest, the caramelized sugar is the show-stopper in this recipe. A thick, crunchy layer of hardened toasty sugar with the perfect snap. Nothing is quite as satisfying as tapping your spoon on the top of the crisp layer of sugar to crush into the creamy, velvety lemon custard below. Trust me, this one is worth buying a kitchen torch for!
Kitchen Scale - I highly recommend investing in a kitchen scale for baking. Weighing your ingredients is the most accurate way to measure as opposed to measuring cups, which can actually produce a different weight each time. A scale will ensure that your amounts are always precise and consistent which leads to better results in your baking. I include gram measurements in all my recipes.
Microplane Zester - This tool is a staple in my kitchen. The sharp grater creates perfectly fine shreds of zest. Great for many baking recipes that call for citrus zest or shaved chocolate. It’s also my go-to in savory recipes when I need some finely grated cheese or fresh garlic.
Citrus Juicer - A must-have tool when juicing fresh citrus, especially when you need larger quantities. It keeps out the seeds and gets out every last drop of juice.
Square Pan - Don’t underestimate a simple square-shaped baking pan. I love this one from USA Pan because of the sharp, clean edges and corners it creates which is perfect for these bars. I use the 9”x9” size which can be cut into 16 nice-sized squares.
Kitchen Torch - This tool will help you evenly caramelize the sugar to give you that classic creme brûlée top. I have not found any other tool that works as well as a kitchen torch when it comes to caramelizing sugar.
Bottled lemon juice is not the same as fresh lemon juice and I do not recommend making this swap. The bottled lemon juice will completely change the flavor of the custard, and not for the better. Fresh squeezed is best for this recipe.
There is nothing that quite mimics a torch when it comes to a brûlée. I do not recommend broiling the top in the oven. Not only does the sugar not caramelize as evenly but this will also reheat the custard, which you want to stay mostly chilled. If you want to make these bars without the brûlée top, a simple dusting of powdered sugar would be delicious too!
You can make the crust and the filling ahead of time. Bake the squares as the recipe calls for and keep them chilled for a day or two until you’re ready to serve. You can cut the squares several hours ahead of time as well. Add the sugar and torch the squares right before serving. I do not recommend torching the tops of the bars too far in advance. The custard needs to stay refrigerated and the caramelized sugar will melt if it’s out too long or if it’s in the fridge.
Store the baked lemon squares without the sugar top, in an airtight container in the fridge for up to 3 days.
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Lastly, if you make this recipe, be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy baking!
A buttery lemon shortbread crust, with a thick and creamy layer of lemon custard, topped with a thin layer of caramelized sugar. These Lemon Brulee Bars are a perfect combination of a lemon bar and creme brulee!
I’ve combined my lifelong love of baking and creating beautiful desserts along with an appreciation for all things delicious. Here you will find mostly sweet recipes, with some savory ones sprinkled in, to satisfy your cravings and delight your loved ones. Classic yet special and sure to impress!
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