Description
These classic lemon bars feature a buttery, flaky shortbread crust topped with a lusciously tart lemon custard. With the perfect balance of sweet and tangy flavors, they’re easy to make and turn out beautifully every time – ideal for gatherings, desserts, or simply satisfying your sweet tooth.
Ingredients
Units
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 custard:
- 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)
- Powdered sugar, for dusting the finished lemon bars
Instructions
- Prepare the Pan: Line a 9×13 inch glass or ceramic pan with parchment paper. Alternatively, spray the sides 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 cup flour, 1/4 cup cornstarch, 2/3 cup powdered sugar, 1/2 teaspoon kosher salt, and 1 teaspoon lemon zest until well combined.
- Cut in Butter: Using a pastry cutter or butter knife, cut 1 cup cold butter into the flour mixture until the pieces are pea-sized or slightly larger. The mixture will be crumbly and dry.
- Form and Chill the Crust: Press the butter-flour mixture firmly and evenly into the prepared pan. Freeze for about 20 minutes or chill in the fridge for 30 minutes to keep the butter cold, which helps achieve a flaky crust.
- Preheat Oven and Bake Crust: While the crust chills, preheat your oven to 350°F (175°C). Bake for 24-25 minutes, until the edges are golden and the top is matte and no longer shiny. Remove and let cool to room temperature.
- Make Lemon Custard: In a large bowl or stand mixer, thoroughly beat together 6 eggs, 2 and 1/4 cups granulated sugar, 1/2 cup + 1 tablespoon flour, 1/2 teaspoon kosher salt, 2 tablespoons lemon zest, and 1 cup + 2 tablespoons lemon juice for about 2 minutes, scraping sides and bottom to ensure eggs are fully incorporated.
- Pour Custard Over Crust: Once the crust is mostly cooled, pour the lemon custard mixture evenly over it.
- Bake the Lemon Layer: Bake for 30-35 minutes at 350°F (175°C), until the edges are set and the center is just slightly wiggly but not liquid. The edges may appear dark to ensure the center sets.
- Cool and Chill: Let the bars cool on a wire rack for 20-30 minutes. Cover with plastic wrap (without touching the top) and refrigerate for at least 2-3 hours until completely cold and set.
- Cut and Serve: Once chilled, cut into bars using a sharp knife, wiping between cuts. Trim edges if desired. Just before serving, dust the tops with powdered sugar using a sieve for a classic finish.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Ensure the butter is very cold for a tender, flaky crust.
- Chilling the bars is essential for a clean cut and proper custard texture.
- Only dust with powdered sugar right before serving to prevent it from dissolving.
- Lemon bars can be made ahead and stored in the fridge for several days or frozen for longer storage.
- Trim the edges for neater squares, if serving to guests.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 25g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 46mg
