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Lemon Bars Recipe

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4.2 from 11 reviews

These classic lemon bars feature a buttery, tender shortbread crust topped with a tangy and sweet lemon custard filling. Perfectly balanced between tart and sweet, they are dusted with powdered sugar for an elegant finish. This recipe produces a large batch, ideal for parties or gatherings, offering 20 delightful portions with a crisp crust and vibrant lemon flavor in every bite.

Ingredients

Crust

  • 2 cups all purpose flour (240 grams)
  • 1/2 cup powdered sugar (56.5 grams), plus more for dusting
  • 1 cup unsalted butter, cold and cut into pieces (226 grams)

Filling

  • 3/4 cup lemon juice (about 3 lemons)
  • 2 teaspoons lemon zest (about 1 and 1/2 lemons)
  • 2 1/4 cups granulated sugar (445.5 grams)
  • 1 cup all purpose flour (120 grams)
  • 6 eggs

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 13 inch baking pan with two pieces of parchment paper—one along the length and one along the width—to allow easy lifting of the bars once cooled. Alternatively, spray the pan with cooking spray.
  2. Mix the Crust: In a large bowl, whisk together the powdered sugar and flour. Using two forks or a pastry cutter, cut in the cold, cubed butter until the mixture resembles a somewhat fine crumb. Avoid overworking to keep the crust tender.
  3. Bake the Crust: Press the crust mixture evenly into the prepared baking pan. Bake for 20 to 25 minutes, or until the edges just begin to brown and the crust is set.
  4. Prepare the Lemon Filling: While the crust bakes, combine lemon juice, lemon zest, granulated sugar, flour, and eggs in a large bowl. Beat with a hand or stand mixer on medium speed for about two minutes until smooth and fully combined.
  5. Bake the Filling: Once the crust has finished prebaking, carefully pour the lemon filling over the hot crust. Return the pan to the oven and bake for an additional 20 minutes until the filling is firm and slightly set.
  6. Cool and Serve: Remove the lemon bars from the oven and allow them to cool completely in the pan. Use the edges of the parchment paper to lift the bars out of the pan. Dust the top generously with powdered sugar, cut into 20 servings, and enjoy. Bars can be stored refrigerated and frozen for longer storage as detailed in the recipe post.

Notes

  • For easy cleanup and removal, cutting parchment paper to extend past the pan edges allows lifting bars out whole.
  • Use fresh lemons for the best flavor and bright taste in the filling.
  • Bars keep well refrigerated for up to 5 days and can be frozen for up to 3 months; thaw overnight in the fridge before serving.
  • Cut bars with a sharp knife cleaned between cuts to achieve clean slices.
  • Ensure the butter is cold when cutting into the crust mixture to maintain a crumbly texture.

Find it online: https://bitezly.com/lemon-bars-recipe-2/