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Lemon Bars Recipe

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3.9 from 14 reviews

This classic lemon bars recipe features a buttery shortbread crust topped with a tangy, zesty lemon filling. Perfectly balanced between sweet and tart, these bars are dusted with powdered sugar for a beautiful finish. Made from scratch with simple ingredients and baked to golden perfection, they are ideal for dessert, snacks, or special occasions.

Ingredients

Crust

  • 2 1/2 cups all-purpose flour (300g)
  • 2/3 cups powdered sugar (66g)
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, melted (170g)

Filling

  • 1/2 cup all-purpose flour (60g)
  • 3 cups sugar (600g)
  • 3 tbsp lemon zest (from 3 lemons)
  • 8 large eggs, room temperature
  • 1 cup fresh lemon juice (240mL)
  • Additional powdered sugar for dusting

Instructions

  1. Prepare oven and pan: Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper to prevent sticking and for easy removal of the bars.
  2. Make the crust: In a large bowl or stand mixer, whisk together 2 1/2 cups flour, powdered sugar, and salt. Pour in the melted butter and mix until fully combined. Optionally, add a dash of vanilla with the butter for extra flavor.
  3. Bake the crust: Press the dough evenly into the bottom of the prepared pan, forming a flat layer. Bake at 350°F for about 20 minutes until the crust is light golden brown.
  4. Prepare lemon sugar: While the crust is baking, place the sugar and lemon zest in a food processor and pulse until the zest is fully blended and sugar turns light yellow. If no processor is available, mince lemon zest finely and mix with sugar by hand.
  5. Mix filling dry ingredients: In a large bowl, combine the lemon-zested sugar with the remaining 1/2 cup flour. Sift if desired, being sure to discard any large zest pieces that clog the sifter.
  6. Add wet ingredients to filling: Pour in the fresh lemon juice and beat in the eggs until the mixture is smooth and fully combined.
  7. Bake the filling: Pour the lemon filling evenly over the warm crust. Return to oven and bake for approximately 25 minutes, turning the pan halfway through baking for even cooking. The filling should be set but slightly jiggly.
  8. Cool and chill: Remove from oven and allow to cool at room temperature for about an hour. Then refrigerate for at least two hours to fully set the bars.
  9. Serve: Dust the chilled lemon bars with powdered sugar. Using a clean, sharp, damp knife, cut into 15 bars. Rewet the knife between cuts for clean edges.

Notes

  • Room temperature eggs help create a smooth filling and better bake.
  • Using fresh lemon juice and zest is key for bright, authentic flavor.
  • Pressing the crust dough firmly ensures an even base that holds together well.
  • Chilling the bars before cutting helps maintain clean slices.
  • You can add a teaspoon of vanilla extract to the crust mixture for enhanced flavor.

Find it online: https://dishcooks.com/lemon-bars-recipe/