Description
Bright and tangy lemon bars with a buttery shortbread crust and a silky lemon custard layer. Clean slices, big citrus flavor, and fridge friendly.
Ingredients
3 cups all-purpose flour (360g), divided: 2½ cups for crust, ½ cup for filling
⅔ cup powdered sugar (66g), plus more for dusting
½ tsp salt
12 tbsp unsalted butter, melted (170g)
3 tbsp lemon zest (zest of 3 lemons)
3 cups sugar (600g)
8 large eggs, room temperature
1 cup fresh lemon juice (240 mL)
Instructions
1. Preheat oven to 350°F. Line a 9×13 inch pan with parchment.
2. Mix 2½ cups flour, powdered sugar, and salt. Stir in melted butter until a soft dough forms.
3. Press dough evenly into pan. Bake 20 minutes until lightly golden.
4. Meanwhile, pulse sugar and lemon zest until fragrant and yellow, or mix in a bowl.
5. Whisk lemon sugar with ½ cup flour until combined.
6. Add eggs and lemon juice. Whisk until smooth and silky.
7. Pour filling over the warm crust. Bake about 25 minutes at 350°F, rotating halfway.
8. Cool at room temperature for 1 hour, then chill 2 hours until set.
9. Dust with powdered sugar. Cut with a sharp damp knife, wiping between cuts.
Notes
Use fresh lemon juice for the brightest flavor.
Line the pan with parchment for easy lift-out.
A slight jiggle in the center is okay. It will finish setting as it cools.
Do not skip the chill time. It gives clean, sharp slices.
Make ahead tip: freeze bars on a tray, wrap each one, and store up to 3 months. Thaw in the fridge.
For neat slices, score the top if sticky and clean the knife after each cut.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, British, English
Nutrition
- Serving Size: 1 bar
- Calories: 385
- Sugar: 46g
- Sodium: 113mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 111mg