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Bright and zingy lemon bars featuring a crisp shortbread crust and a silky lemon custard filling. Simple to make with pantry staples and fresh lemons, perfect for dessert or make-ahead treats.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (about 300g) for crust
  • 1/2 cup all-purpose flour (about 60g) for filling
  • 2/3 cup powdered sugar (66g), plus more for dusting
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, melted (170g)
  • 3 tbsp lemon zest (zest of three lemons)
  • 3 cups granulated sugar (600g)
  • 8 large eggs, room temperature
  • 1 cup fresh lemon juice (240mL)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
  2. In a bowl, whisk together 2 1/2 cups flour, powdered sugar, and salt.
  3. Pour in melted butter and mix until combined (stand mixer with paddle attachment can be used).
  4. Crumble or sprinkle the dough into the lined pan and press down firmly into an even layer.
  5. Bake for about 20 minutes or until edges are light golden.
  6. While crust bakes, pulse the granulated sugar with lemon zest in a food processor until sugar turns pale yellow. If no processor, finely mince zest and mix with sugar by hand.
  7. In a large bowl, combine lemon sugar and remaining 1/2 cup flour. Sift together if desired, discarding large zest bits.
  8. Add lemon juice and eggs to sugar mixture; whisk until smooth and well combined.
  9. Pour lemon filling over warm crust; place pan on a baking sheet for easy handling.
  10. Bake for about 25 minutes at 350°F, rotating halfway through. Center should be mostly set with a slight jiggle.
  11. Let bars cool at room temperature for 1 hour, then chill in refrigerator for at least 2 hours to set.
  12. Dust with powdered sugar before slicing.
  13. Use a clean, sharp knife dampened with water to cut bars, wiping and re-wetting knife between cuts for clean edges.

Notes

Always use fresh lemon juice for best bright flavor; bottled juice is not recommended., Lining baking pan with parchment paper makes removal and cleanup easier., Bars may seem soft immediately after baking but will set as they cool; patience is key., These bars freeze well; freeze individually wrapped for up to 3 months and dust with powdered sugar before serving.

Nutrition

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