Description
These classic lemon bars feature a buttery shortbread crust topped with a tangy, sweet lemon custard. Baked to a golden perfection and dusted with powdered sugar, they offer a perfect balance of tartness and sweetness, making them a refreshing dessert ideal for any occasion.
Ingredients
Crust
- 2 1/2 cups all-purpose flour (300g)
- 2/3 cups powdered sugar (66g, for the shortbread)
- 1/2 tsp salt
- 12 tbsp unsalted butter, melted (170g)
Filling
- 1/2 cup all-purpose flour (60g)
- 3 tbsp lemon zest (zest of three lemons)
- 3 cups sugar (600g)
- 8 large eggs, room temperature
- 1 cup fresh lemon juice (240mL)
For dusting
- Powdered sugar, as needed
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (177°C) and line a 9×13 inch baking dish with parchment paper to ensure easy removal of the bars after baking.
- Make the Crust Dough: In a bowl, whisk together 2 1/2 cups of flour, powdered sugar, and salt. Pour in the melted butter and stir or mix using a stand mixer with a paddle attachment until combined. Optionally, add a dash of vanilla with the butter for extra flavor.
- Form and Bake Crust: Sprinkle the crust dough evenly into the lined pan and press it down firmly to form a flat, even layer. Bake in the preheated oven for about 20 minutes until the crust turns a light golden color.
- Prepare Zesty Sugar: While the crust bakes, add the sugar and lemon zest to a food processor and pulse until the zest is fully incorporated and the sugar turns a light yellow. If a food processor isn’t available, finely mince the zest and mix it thoroughly with the sugar.
- Mix Filling Ingredients: In a large bowl, mix the zesty sugar with the remaining 1/2 cup of flour. Pour in the fresh lemon juice and then add the eggs. Whisk thoroughly until the mixture is completely combined and smooth.
- Combine Filling and Crust: Pour the lemon filling evenly over the warm baked crust and return the pan to the oven.
- Bake the Lemon Bars: Bake for approximately 25 minutes, turning the pan halfway through to ensure even cooking. Once done, remove from the oven and allow to cool at room temperature for one hour before chilling in the refrigerator for two hours to set.
- Finish and Serve: Just before serving, dust the lemon bars generously with powdered sugar. Cut into bars using a clean, sharp, damp knife, rinsing and drying the knife between cuts for clean edges.
Notes
- Use room temperature eggs to help the filling mix smoothly.
- Letting the bars chill for at least two hours improves the texture and makes cutting easier.
- If you want a more intense lemon flavor, add extra zest but be careful not to add too much to avoid bitterness.
- Press the crust firmly to avoid it crumbling when cutting.
- The damp knife technique prevents cracking and messy edges when slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
