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–+ servings
lemon bars

Lemon Bars

5 from 1 vote
Buttery shortbread crust with thick lemon custard filling that's tart and sweet. Dusted with powdered sugar for simple dessert that looks professional but takes thirty minutes of actual work.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 1 hour
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all purpose flour For crust
  • ½ cup powdered sugar For crust
  • ¼ teaspoon salt For crust
  • 1 cup cold unsalted butter, cubed For crust
  • 4 large eggs For filling
  • 2 cups granulated sugar For filling
  • ⅓ cup all purpose flour For filling
  • ⅔ cup fresh lemon juice About 4 to 5 lemons, use fresh not bottled
  • 2 tablespoons lemon zest From about 2 lemons
  • ½ teaspoon baking powder Helps filling set
  • ½ cup powdered sugar For dusting on top

Equipment

  • 1 9×13 inch baking pan For baking bars
  • 1 Parchment paper For easy removal
  • 2 Mixing bowls For crust and filling
  • 1 Pastry cutter or fork For cutting butter into flour
  • 1 Whisk For mixing filling
  • 1 Wire cooling rack For cooling

Method
 

  1. Preheat oven to 350°F and line a 9x13 inch pan with parchment paper, leaving overhang on sides for easy removal.
  2. Mix flour, powdered sugar, and salt in a bowl, then cut in cold butter with pastry cutter or fork until mixture resembles coarse crumbs.
  3. Press crust mixture firmly and evenly into bottom of prepared pan.
  4. Bake crust for 18 to 20 minutes until lightly golden.
  5. While crust bakes, whisk eggs and granulated sugar together until smooth.
  6. Add flour and baking powder to egg mixture and whisk until combined.
  7. Stir in fresh lemon juice and lemon zest until filling is smooth and well combined.
  8. Pour lemon filling over hot baked crust immediately after removing from oven.
  9. Return to oven and bake for 20 to 25 minutes until filling is set and center barely jiggles when pan is gently shaken.
  10. Cool completely in pan on wire rack to room temperature, then refrigerate for at least 1 hour until fully chilled.
  11. Use parchment overhang to lift bars out of pan onto cutting board.
  12. Dust generously with powdered sugar, then cut into squares with sharp knife wiped clean between cuts.
    cutting lemon bars

Nutrition

Serving: 55gCalories: 165kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 55mgPotassium: 30mgFiber: 0.5gSugar: 18gVitamin A: 220IUVitamin C: 4mgCalcium: 15mgIron: 0.6mg

Notes

Cool the lemon bars completely to room temperature, then refrigerate for at least an hour before cutting or they'll fall apart. I tried slicing them warm twice and both times they were a messy disaster. That cooling time lets the custard fully set for clean slices.

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