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Lemon Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes plus chilling time
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Lemon Bars recipe features a buttery, flaky shortbread crust topped with a tangy, smooth lemon custard. Perfectly balanced between sweet and tart, these bars are a refreshing treat that can be enjoyed year-round. With a crisp crust and luscious filling, this dessert is easy to prepare and ideal for parties, potlucks, or simply as a delightful homemade dessert.

Ingredients

Scale

For the Crust

  • 1 and 3/4 cups all-purpose flour (spooned and leveled)
  • 1/4 cup cornstarch
  • 2/3 cup powdered sugar
  • 1/2 teaspoon kosher salt (use half the amount of table salt)
  • 1 teaspoon lemon zest (the zest of one lemon)
  • 1 cup cold butter (2 sticks)

For the Lemon Custard

  • 6 large eggs
  • 2 and 1/4 cups granulated sugar
  • 1/2 cup + 1 tablespoon all-purpose flour (spooned and leveled)
  • 1/2 teaspoon kosher salt (use half the amount of table salt)
  • 2 tablespoons lemon zest (about 6-8 lemons)
  • 1 cup + 2 tablespoons fresh lemon juice (about 6-8 medium lemons)

For Serving

  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Pan: Line a 9×13 inch glass or ceramic baking pan with parchment paper, or alternatively, spray the sides with nonstick spray or rub with butter to prevent sticking.
  2. Mix Dry Crust Ingredients: In a large bowl, whisk together 1 and 3/4 cups flour, 1/4 cup cornstarch, 2/3 cup powdered sugar, 1/2 teaspoon kosher salt, and the zest of one lemon to combine all dry ingredients evenly.
  3. Cut in Butter: Use a pastry cutter or butter knife to cut 1 cup cold butter into the flour mixture until the pieces are about pea-sized, creating a coarse, crumbly texture essential for a flaky crust.
  4. Form the Crust: Press the butter-flour mixture firmly and evenly into the lined pan using a measuring cup to compact it tightly; the mixture will appear dry but should hold together well.
  5. Chill the Crust: Freeze the pan for about 20 minutes or chill in the fridge for 30 minutes to ensure the butter stays cold for a tender crust.
  6. Preheat Oven: Set your oven to 350°F (175°C) while the crust chills to prepare for baking.
  7. Bake the Crust: Bake the crust for 24-25 minutes until the edges are golden brown and the top has lost its shine, indicating it’s properly baked without overcooking.
  8. Cool the Crust: Allow the crust to cool nearly completely at room temperature, or speed up cooling by placing it in the fridge or freezer.
  9. Prepare Lemon Custard: In a large bowl or stand mixer, combine 6 eggs, 2 and 1/4 cups granulated sugar, 1/2 cup + 1 tablespoon flour, 1/2 teaspoon kosher salt, 2 tablespoons lemon zest, and 1 cup + 2 tablespoons fresh lemon juice until thoroughly mixed and smooth.
  10. Mix Thoroughly: Beat the custard mixture for about 2 minutes, scraping down the sides and bottom of the bowl to ensure all ingredients are well incorporated and no unmixed egg whites remain.
  11. Pour Custard Over Crust: Evenly pour the lemon custard over the cooled shortbread crust, spreading gently if needed.
  12. Bake Lemon Bars: Return the pan to the oven and bake for an additional 30-35 minutes, until the edges are set and the center is slightly wiggly but not liquid or sloshy.
  13. Cool on Rack: Let the lemon bars cool on a wire rack for 20-30 minutes to begin setting the custard.
  14. Chill: Cover the bars loosely with plastic wrap, avoiding contact with the surface, and refrigerate for at least 2-3 hours or until completely cold and firm.
  15. Rest Before Serving: Remove from fridge and let rest about 30 minutes for best flavor and texture if time permits.
  16. Slice Bars: Use a sharp chef’s knife to cut the bars into small squares, wiping the knife clean between cuts for neat slices. Trim edges if desired.
  17. Dust with Powdered Sugar: Just before serving, dust the top of the lemon bars with powdered sugar using a sieve to add a light, decorative sweetness.
  18. Store Leftovers: Keep any leftover lemon bars covered in the refrigerator; they will stay fresh for several days.
  19. Freeze Option: Lemon bars can be frozen and should be thawed overnight in the fridge before serving for best results.

Notes

  • For the best crust texture, use cold butter and avoid packing the flour when measuring.
  • Adjust lemon zest quantity if you prefer more or less tartness in the lemon custard.
  • Ensure the custard edges are well baked even if slightly darker to help the center set properly.
  • Use a sharp knife and wipe between slices for cleanly cut lemon bars.
  • Do not dust lemon bars with powdered sugar too far in advance, to maintain the decorative effect and avoid the sugar melting into the custard.
  • Bars can be chilled or frozen to speed up setting and for longer storage.

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Find it online: https://yummymealmaker.com/lemon-bars-recipe/