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Desserts
Lemon Bars
Lemon bars are proof that the simplest desserts are often the best. A buttery shortbread crust. A tangy, silky, bright yellow lemon filling. A dusting of powdered sugar. That's it. Three components and every single one of them is perfect. The crust is where most lemon bar recipes fail. They make it too thin, or too crumbly, or too bland. This crust is thick, buttery, and sturdy enough to hold the lemon filling without getting soggy. You bake it first until golden (par-baking), then pour the filling on top and bake again. The filling sets into this custard-like layer that's tangy and sweet and makes your mouth pucker in the best way. I bring these to every spring gathering, every Easter, every 'I need something that looks elegant but takes 15 minutes of actual work' situation. People eat them and go quiet for a second. That quiet second is them processing how good a lemon bar can be. Then they take a second one. Always.
Ingredients
- Crust: 1 cup unsalted butter (softened), 1/2 cup powdered sugar, 2 cups all-purpose flour, 1/4 tsp fine sea salt
- Filling: 4 large eggs, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, 2/3 cup fresh lemon juice (about 4-5 lemons), 2 tbsp lemon zest
- Topping: powdered sugar for dusting
Instructions
- 1
Make and bake the crust
Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper, leaving overhang on two sides. Beat 1 cup softened butter and 1/2 cup powdered sugar until smooth. Add 2 cups flour and 1/4 tsp salt and mix on low until a crumbly dough forms. Press the dough firmly and evenly into the bottom of the pan. Use the bottom of a measuring cup to pack it down tight. Bake for 18-20 minutes until the edges are light golden. Don't underbake the crust. It needs to be fully set before the filling goes on or it'll turn soggy.
- 2
Make the filling while crust bakes
Whisk 4 eggs and 1 1/2 cups sugar together until combined. Add 1/4 cup flour and whisk until smooth (the flour thickens the filling so it sets properly and slices cleanly). Add 2/3 cup fresh lemon juice and 2 tbsp lemon zest. Whisk until uniform. Use fresh lemons. Bottled juice tastes flat and metallic and you'll notice the difference immediately in something this simple. You need about 4-5 lemons for 2/3 cup juice.
- 3
Pour and bake again
As soon as the crust comes out of the oven, pour the lemon filling directly onto the hot crust. This helps the filling start setting immediately and bonds it to the crust. Return to the oven and bake for 22-25 more minutes until the filling is set. It should not jiggle when you gently shake the pan. The top might have a very thin, slightly browned skin. That's normal and fine.
- 4
Cool completely and dust
Let the bars cool completely in the pan at room temperature, then refrigerate for at least 1 hour until fully chilled and set. Use the parchment overhang to lift the slab out. Dust generously with powdered sugar through a fine mesh sieve. Cut into 16 bars with a sharp knife, wiping between cuts for clean edges. The bars should have a thick golden crust on the bottom and a vibrant yellow, smooth lemon layer on top.
Baker's Notes
- Fresh lemons only. This dessert has three components and lemon is the star. Bottled juice will make mediocre lemon bars. Fresh juice makes incredible ones. The difference is night and day.
- Bake the crust until it's actually golden, not just 'set.' An underbaked crust gets soggy under the wet filling and you lose that buttery crunch contrast.
- Chill before cutting. Warm lemon bars are soft and smeary. Cold lemon bars slice cleanly into perfect squares. Let them come back to room temp for 10 minutes before serving for the best flavor.
- Dust with powdered sugar RIGHT before serving, not hours ahead. The sugar absorbs moisture from the filling and disappears. A fresh dusting looks beautiful.
Nutrition
Calories
245
Fat
13g
Carbs
30g
Protein
3g
Sugar
20g
Serving
1 bar
Notes
FAQ
Why are my lemon bars runny?
Can I make these ahead?
Can I use Meyer lemons?
Why did my powdered sugar disappear?
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