Lemon Bars

Name: Lemon Bars
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour (for crust); 1/2 cup powdered sugar (for crust); 1/2 tsp salt (for crust); 1 cup unsalted butter, cold, cubed; 1 1/2 cups granulated sugar; 1/4 cup all-purpose flour (for filling); 4 large eggs, room temperature; 2/3 cup fresh lemon juice, freshly squeezed; 2 tbsp lemon zest; 1/4 cup powdered sugar (for topping)

Bright, tangy lemon bars with a buttery shortbread crust and a smooth, zesty filling topped with a dusting of powdered sugar.

65 minMediumServes 16215 cal/serving

AmericanDessertStovetop and OvenVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cups all-purpose flour (for crust)
1/2 cup powdered sugar (for crust)
1/2 tsp salt (for crust)
1 cup unsalted butter, cold, cubed
1 1/2 cups granulated sugar
1/4 cup all-purpose flour (for filling)
4 large eggs, room temperature
2/3 cup fresh lemon juice, freshly squeezed
2 tbsp lemon zest
1/4 cup powdered sugar (for topping)

Instructions

1

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2

In a large bowl, whisk together 2 cups all-purpose flour (for crust), 1/2 cup powdered sugar (for crust), and 1/2 tsp salt (for crust).
3

Add the 1 cup cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4

Press the mixture firmly and evenly into the bottom of the prepared pan.
5

Bake the crust for 15-18 minutes, until lightly golden around the edges. Remove from oven but keep the oven on.
6

While the crust is baking, prepare the filling. In a medium bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup all-purpose flour (for filling).
7

Add the 4 room temperature large eggs and whisk until well combined.
8

Stir in the 2/3 cup freshly squeezed fresh lemon juice and 2 tbsp lemon zest until smooth.
9

Pour the filling over the hot crust and return to the oven.
10

Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
11

Allow to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set.
12

Once chilled, lift the bars out of the pan using the parchment paper overhang and place on a cutting board.
13

Dust the top with 1/4 cup powdered sugar (for topping) using a fine-mesh sieve.
14

Cut into 16 squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Questions

What temperature do I cook Lemon Bars at?

For Lemon Bars, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 25 minutes, in step 10.

Does room temperature really matter in Lemon Bars?

Step 7 reads: "Add the 4 room temperature large eggs and whisk until well combined." It does at step 7. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

What equipment do I need for Lemon Bars?

Beyond a knife and a board, the method uses a 9x13 baking dish (step 1), a fine-mesh sieve (step 13) and parchment paper (step 1).

Is Lemon Bars vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup unsalted butter, cold, cubed and 4 large eggs, room temperature. For fully plant-based entries, see the vegan dessert collection.

Can I start Lemon Bars the day before?

Yes. Step 11 is a built-in pause of overnight, or about 8 hours: "Allow to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set." Do everything up to that point ahead of time and pick up at step 12 when you are ready to finish.

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