Description
This classic Lemon Bars recipe delivers a perfect balance of tangy lemon filling atop a buttery, tender crust. Easy to make with simple ingredients, these bars are baked to a light golden perfection and finished with a dusting of powdered sugar. Ideal for any occasion, they provide a refreshing citrus dessert that’s both sweet and tart.
Ingredients
Scale
Crust
- 1½ cup all-purpose flour (180 grams)
- ½ cup powdered sugar (57 grams)
- 12 tablespoons unsalted butter, cold (170 grams, 1½ sticks)
- â…› teaspoon kosher salt
Filling
- â…“ cup all-purpose flour (40 grams)
- 1¾ cups granulated sugar (350 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ¾ cup fresh lemon juice (170 grams, from about 6 lemons)
- 2 teaspoons lemon zest
- 3 large eggs (150 grams, room temperature)
Topping
- ¼ cup powdered sugar (28 grams, for dusting)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Line an 8×8-inch glass or ceramic baking dish with parchment paper for easy removal of the bars later.
- Make the Crust Dough: In a bowl, combine the crust ingredients: all-purpose flour, powdered sugar, cold unsalted butter, and kosher salt. Use a pastry cutter or fork to blend the ingredients until the mixture resembles a light crumble.
- Press the Crust: Evenly press the crumbly dough into the bottom of the prepared baking dish to form the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10-15 minutes or until it becomes lightly golden in color.
- Cool the Crust: Remove the crust from the oven and allow it to cool completely before adding the filling.
- Prepare the Filling: In a separate bowl, whisk together the filling ingredients including flour, granulated sugar, vanilla extract, fresh lemon juice, lemon zest, and eggs until smooth and fully combined.
- Pour Filling Over Crust: Pour the smooth lemon filling evenly over the cooled crust in the baking dish.
- Bake Again: Return the dish to the oven and bake for an additional 25 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove from oven and let the lemon bars cool completely at room temperature. Then refrigerate for 2 hours to firm up before slicing.
- Finish and Serve: Before slicing, sift powdered sugar evenly over the uncut lemon bars. Cut into 9 equal squares and serve chilled or at room temperature.
Notes
- Use fresh lemon juice and zest for the best flavor impact.
- Ensure the butter for the crust is cold to achieve a tender, flaky texture.
- Chilling the bars before cutting helps them hold their shape better.
- Parchment paper prevents sticking and makes it easier to lift the bars from the pan.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
