Lemon Bars
Lemon bars have a firm, buttery shortbread base topped with a bright, tangy lemon curd filling that bakes until just set. The ratio of crust to filling keeps every bite balanced between sweet and tart. They take roughly 1 hour including baking and cooling, then get a dusting of powdered sugar before serving.
Equipment
- Mixing Bowls
- 9x13 inch baking pan
- Whisk
- Oven
- Zester
- Sifter
Ingredients
Shortbread Crust
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
Lemon Filling
- 1.5 cups granulated sugar
- 3 large eggs preferably free-range
- ½ cup all-purpose flour
- ⅔ cup freshly squeezed lemon juice about 3–4 lemons
- 1 tablespoon lemon zest finely grated
- ¼ teaspoon salt
- ½ cup powdered sugar as needed, for dusting
Instructions
Preparing the Shortbread Crust:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan for easy removal of bars.
- In a mixing bowl, cream together 1 cup of unsalted butter and 1/2 cup of sugar until light and fluffy. Gradually blend in 2 cups of flour until the mixture is a crumbly dough.
- Press the dough evenly into the bottom of the prepared baking pan, ensuring a consistent thickness. Bake in the preheated oven for 15-20 minutes or until the crust is lightly golden.
Preparing the Lemon Filling:
- In another bowl, whisk together 1 and 1/2 cups of sugar, 3 large eggs, and 2/3 cup of lemon juice until smooth. Stir in 1 tablespoon of lemon zest and 1/4 teaspoon of salt.
- Gently sift 1/2 cup of flour into the lemon mixture to avoid lumps. Continue whisking until fully incorporated.
- Once the crust is ready, pour the lemon filling over the hot crust. Return to the oven and bake for an additional 20-25 minutes or until the filling has set and begins to slightly golden at the edges.
Cooling and Serving:
- Allow the lemon bars to cool completely in the pan on a wire rack. Once cool, dust generously with powdered sugar before slicing into squares.
Notes
- For a crisper crust, chill the dough for 15 minutes in the freezer before baking.
- Use fresh lemon juice and zest for the best flavor—bottled lemon juice won’t compare.
- For those avoiding gluten, substitute the all-purpose flour with gluten-free flour at a 1:1 ratio.
Nutrition
Calories: 298kcalCarbohydrates: 44gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 61mgSodium: 50mgPotassium: 47mgFiber: 1gSugar: 29gVitamin A: 400IUVitamin C: 4mgCalcium: 12mgIron: 1mg
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