Easy Lemon Bars
Prep: 15 min
Cook: 40 min
Total: 2 hrs 30 min
Yield: 16 bars
These lemon bars hit that perfect sweet-tart balance with a thick, buttery shortbread base and a silky lemon custard on top. A thick, buttery shortbread base. A silky lemon custard on top.
Ingredients
- Crust: 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Filling: 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 2/3 cup fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). That's the secret.
- Make the crust: Beat butter and 1/2 cup powdered sugar until smooth. Mix in 2 cups flour and salt until a crumbly dough forms. Press firmly and evenly into the bottom of the pan.
- Bake the crust for 18-20 minutes, until the edges are just starting to turn golden. Remove from oven (keep oven on).
- While the crust bakes, whisk together eggs, granulated sugar, 1/3 cup flour, lemon juice, and lemon zest until smooth.
- Pour the lemon filling over the hot crust. Return to the oven and bake for 20-22 minutes, until the filling is set and no longer jiggles in the center.
- Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours. Lift out using the parchment, dust with powdered sugar, and cut into 16 bars.
Pro Tips
- Use fresh lemon juice, never bottled. Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours.
- Lift out using the parchment, dust with powdered sugar, and cut into 16 bars.
- Pro Tips
Use fresh lemon juice, never bottled. The flavor difference is dramatic.
- Pour the filling over the hot crust — this helps the two layers bond and prevents a soggy bottom.
Variations
- Lemon-lavender bars: Add 1 tablespoon dried culinary lavender to the crust dough.
- It continues to set as it cools and chills. Dust with powdered sugar just before serving, not ahead of time — it absorbs into the filling and disappears.
- Variations
Lemon-lavender bars: Add 1 tablespoon dried culinary lavender to the crust dough.
- Lime bars: Swap lemon juice and zest for lime. Add a pinch of salt to the filling.
Nutrition Facts
Per bar (1 of 16)
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