Description

Classic Lemon Bars combine a buttery, flaky crust with a bright, tangy lemon custard topping. This recipe yields 24 bars, perfect for gatherings or a refreshing dessert. The crust is made from a crumbly mixture of flour, cornstarch, powdered sugar, and cold butter, chilled before baking to achieve the ideal texture. The lemon custard filling boasts fresh lemon juice and zest for an authentic citrus flavor, baked to a delicate set and finished with a dusting of powdered sugar.

Ingredients

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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 Custard 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

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Instructions

Prepare the Pan: Line a 9×13 inch glass or ceramic pan with parchment paper, or alternatively, spray with nonstick spray or rub with butter to prevent sticking.
Mix Dry Ingredients for Crust: In a large bowl, whisk together 1 and 3/4 cups flour, 1/4 cup cornstarch, 2/3 cup powdered sugar, 1/2 teaspoon kosher salt, and 1 teaspoon lemon zest until combined well.
Cut Butter into Dry Mixture: Using a pastry cutter or butter knife, cut in 1 cup cold butter until the mixture resembles pea-sized crumbs and is dry and crumbly.
Form and Chill Crust: Firmly press the butter-flour mixture evenly into the prepared pan. Freeze for about 20 minutes or chill in the fridge for 30 minutes to keep the butter cold and develop a flaky crust.
Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for 24-25 minutes until the edges turn golden and the top loses its shine. Remove and allow it to cool to room temperature.
Prepare Lemon Custard Filling: In a large bowl or stand mixer, beat together 6 eggs, 2 and 1/4 cups granulated sugar, 1/2 cup plus 1 tablespoon flour, 1/2 teaspoon kosher salt, 2 tablespoons lemon zest, and 1 cup plus 2 tablespoons fresh lemon juice for about 2 minutes until fully incorporated and smooth.
Pour Filling over Crust: Once the crust has mostly cooled, evenly pour the lemon custard mixture over it.
Bake Lemon Bars: Bake at 350°F (175°C) for 30-35 minutes, until the edges are set and the center is just slightly wobbly but not liquid. The edges may darken to ensure the center sets properly.
Cool and Chill: Let the bars cool on a wire rack for 20-30 minutes. Cover loosely with plastic wrap, avoiding contact with the bars, and refrigerate for at least 2-3 hours until completely cold and set.
Cut and Serve: Use a sharp knife wiped between cuts to slice into 24 bars. Trim edges if desired. Just before serving, dust the tops generously with powdered sugar through a sieve for a classic look.

Notes

Use cold butter for the crust to ensure a flaky, tender base.
Chilling the crust before baking prevents it from shrinking and helps maintain texture.
Adjust lemon zest to your desired level of tartness; more zest means a more intense lemon flavor.
Wipe the knife clean between cuts for clean, neat slices.
Store leftover lemon bars refrigerated for up to 4 days.
Allow full chilling time for best slicing and flavor development.