Description
This Classic Lemon Bars recipe features a flaky, buttery crust topped with a tangy and smooth lemon custard. Perfectly balanced between sweet and tart, these bars are dusted with powdered sugar and chilled for a refreshing dessert that’s ideal for any occasion.
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 if using table salt)
- 1 teaspoon lemon zest (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 if using table salt)
- 2 tablespoons lemon zest (about 6-8 lemons; more zest for more tartness)
- 1 cup + 2 tablespoons fresh lemon juice (about 6-8 medium lemons)
For Garnish
- Powdered sugar, for dusting the finished lemon bars
Instructions
- Prepare the Pan: Line a 9×13 inch glass or ceramic pan with parchment paper to prevent sticking. Alternatively, you can spray the sides with nonstick spray or rub with butter.
- Mix Dry Ingredients for Crust: In a large bowl, whisk together the all-purpose flour, cornstarch, powdered sugar, kosher salt, and lemon zest until well combined.
- Cut in Butter: Using a pastry cutter or butter knife, cut the cold butter into the flour mixture until the pieces are pea-sized or slightly larger, forming a crumbly and dry mixture.
- Form and Chill the Crust: Press the butter-flour mixture firmly and evenly into the prepared pan. Freeze for about 20 minutes or chill in the refrigerator for 30 minutes to keep the butter cold, which helps achieve a flaky crust.
- Preheat Oven and Bake Crust: Preheat the oven to 350°F (175°C). Bake the crust for 24-25 minutes until the edges are golden and the top is matte and no longer shiny. Remove from oven and let it cool to room temperature.
- Make Lemon Custard: In a large bowl or stand mixer, thoroughly beat together the eggs, granulated sugar, flour, kosher salt, lemon zest, and lemon juice for about 2 minutes, scraping the sides and bottom to fully incorporate the eggs.
- Pour Custard Over Crust: Once the crust is mostly cooled, pour the lemon custard mixture evenly over it.
- Bake the Lemon Layer: Bake at 350°F (175°C) for 30-35 minutes, until the edges are set and the center is slightly wiggly but not liquid. The edges may appear darker to ensure the center sets properly.
- Cool and Chill: Let the bars cool on a wire rack for 20-30 minutes. Cover loosely with plastic wrap without touching the surface and refrigerate for at least 2-3 hours until completely cold and set.
- Cut and Serve: Cut into bars with a sharp knife, wiping the blade between cuts. Trim edges if desired. Dust the tops with powdered sugar just before serving for a classic finish.
Notes
- For a more tart flavor, increase the amount of lemon zest or juice slightly.
- Make sure the butter is very cold when cutting into the dry ingredients for a flaky crust.
- Allow the bars to chill fully to ensure clean, neat slices.
- Use fresh lemons for the best flavor in both zest and juice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
