Description
Classic Lemon Bars feature a tender, flaky shortbread crust topped with a bright, tangy lemon custard. This refreshing dessert balances a sweet and tart lemon flavor perfect for any occasion, finished with a light dusting of powdered sugar. The bars are baked in two stages to achieve a crisp base and a luscious, creamy lemon topping.
Ingredients
Scale
For the Crust
- 1 and 3/4 cups all-purpose flour, spooned and leveled
- 1/4 cup cornstarch
- 2/3 cup powdered sugar
- 1/2 teaspoon kosher salt (use half the amount if using table salt)
- 1 teaspoon lemon zest (zest of one lemon)
- 1 cup cold butter (2 sticks)
For the Lemon Filling
- 6 large eggs
- 2 and 1/4 cups granulated sugar
- 1/2 cup + 1 tablespoon all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt (use half the amount if using table salt)
- 2 tablespoons lemon zest (about 6-8 lemons; more zest for more tartness)
- 1 cup + 2 tablespoons fresh lemon juice (about 6-8 medium lemons)
For Finishing
- Powdered sugar, for dusting the finished lemon bars
Instructions
- Prepare the Pan: Line a 9×13 inch glass or ceramic pan with parchment paper or alternatively grease it with nonstick spray or butter to prevent sticking.
- Mix Crust Ingredients: In a large bowl, whisk together flour, cornstarch, powdered sugar, kosher salt, and lemon zest until well combined.
- Cut in Butter: Use a pastry cutter or butter knife to cut cold butter into the flour mixture until the pieces are pea-sized; the mixture should be crumbly and dry.
- Form the Crust: Firmly and evenly press the butter-flour mixture into the prepared pan. Freeze for 20 minutes or chill in the refrigerator for 30 minutes to keep the butter cold for a flaky crust.
- Bake the Crust: Preheat oven to 350°F (175°C). Bake the crust for 24-25 minutes until the edges are golden and the top loses its shine. Remove and cool to room temperature.
- Prepare Lemon Filling: In a large bowl or stand mixer, beat together eggs, granulated sugar, flour, kosher salt, lemon zest, and fresh lemon juice thoroughly for about 2 minutes, scraping the sides and bottom to fully incorporate the eggs.
- Assemble: Pour the lemon custard evenly over the cooled crust.
- Bake Again: Bake at 350°F (175°C) for 30-35 minutes until the edges are set and the center is just slightly wiggly but not liquid. The edges may darken to signal readiness.
- Cool and Chill: Let the bars cool on a wire rack for 20-30 minutes. Cover loosely with plastic wrap and refrigerate for at least 2-3 hours until fully set and cold.
- Cut and Serve: Once chilled, cut into 24 bars using a sharp knife, wiping between cuts. Optionally trim edges. Dust the tops with powdered sugar before serving for a classic finish.
Notes
- Using cold butter and chilling the crust ensures a flaky, tender base.
- Adjust lemon zest and juice quantities to increase or decrease tartness as preferred.
- Be careful not to overbake the lemon filling; it should have a slight wiggle for perfect texture.
- Cut bars with a sharp knife and clean the knife between cuts to maintain clean edges.
- Bars can be stored covered in the refrigerator for up to 3-4 days.
