Lemon Bars
Bright, buttery lemon bars with a crisp shortbread base and a tangy, smooth lemon filling. Perfectly balanced sweet-tart flavor and a make-ahead friendly dessert ideal for any occasion.
Equipment
- 1 — 9x13 inch baking pan
- 1 Food processor
- 1 — Mixing bowls (various sizes)
- 1 Whisk
- 1 — Stand mixer with paddle attachment (optional)
- Parchment paper (enough to line the pan)
- Sharp kitchen knife
Ingredients
- 3 cups all-purpose flour 360g, divided (2 1/2 cups for crust, 1/2 cup for filling)
- ⅔ cup powdered sugar 66g, plus extra for dusting
- ½ teaspoon salt
- 12 tablespoons unsalted butter 170g, melted
- Zest of 3 lemons about 3 tablespoons
- 3 cups granulated sugar 600g
- 8 large eggs at room temperature
- 1 cup fresh lemon juice about 240 mL
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang on the sides to make removing the bars easier later.
- Make the Shortbread Crust: In a medium bowl, combine 2 1/2 cups of the flour with the powdered sugar and salt. Pour in the melted butter and mix thoroughly until the mixture resembles a crumbly dough. You can also use a stand mixer fitted with a paddle attachment for this step to speed up mixing. Optionally, add a teaspoon of vanilla extract to the butter before mixing for subtle flavor enhancement.
- Bake the Crust: Press the dough evenly into the prepared baking pan, making sure it is compact and flat. Bake in the preheated oven for about 20 minutes or until the crust turns a light golden brown. Remove from the oven and set aside.
- Prepare the Lemon-Sugar Mixture: While the crust bakes, place the granulated sugar and lemon zest into a food processor. Pulse several times until the zest is finely incorporated and the sugar takes on a pale yellow hue. If you don’t have a food processor, finely grate the zest and mix thoroughly with the sugar using a bowl or a sealed plastic bag.
- Mix the Filling: In a large bowl, whisk together the lemon-sugar mixture, the remaining 1/2 cup flour, fresh lemon juice, and eggs. Stir vigorously until all ingredients are fully combined and smooth.
- Bake the Lemon Filling: Pour the lemon filling over the warm crust, spreading it out evenly. Return the pan to the oven and bake for 25 minutes, rotating the pan halfway through baking for even cooking. The filling should look set but slightly jiggly in the center.
- Cool and Chill: Remove the pan from the oven and let it cool at room temperature for about an hour. Then transfer to the refrigerator and chill for at least 2 hours to fully set the bars.
- Slice and Serve: Once chilled, dust the top with powdered sugar. Using a clean, sharp knife dipped in warm water and wiped dry, carefully cut the bars into 15 equal pieces. Wipe the knife between cuts for neat edges.
Notes
- Always opt for fresh lemon juice and zest — the natural brightness is essential for authentic lemon bar flavor. Bottled juice won't provide the same fresh zing.
- Lining the pan with parchment paper is highly recommended for easy removal; foil can be a substitute in a pinch.
- Don’t be alarmed if the lemon filling seems slightly unset when first removed from the oven — it firms up as it cools and chills.
- These lemon bars freeze beautifully. For longer storage, freeze cut bars individually wrapped for up to three months. Thaw before serving and sprinkle with powdered sugar fresh.
- For an added twist, try folding in a teaspoon of vanilla extract into the crust butter for subtle richness.
